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What's on your grill for tomorrow's games?
Posted on 10/6/17 at 9:00 am
Posted on 10/6/17 at 9:00 am
Give me some ideas. Gonna do something different than a brisket tomorrow.
Pork butt? Ribs?
Pork butt? Ribs?
18
Posted on 10/6/17 at 9:00 am to Old Sarge
Slow cooking ribs, grilling burgers.
Lots of bourbon.
Lots of bourbon.
Posted on 10/6/17 at 9:02 am to Old Sarge
Vegan riblets
Some pineapple sours
Some pineapple sours
Posted on 10/6/17 at 9:03 am to Old Sarge
quote:Since the Mizzou fans all left, I'll cover for them:
What's on your grill for tomorrow's games?
Posted on 10/6/17 at 9:04 am to agrunner
quote:
Lots of bourbon.
Thinking this too
Evidently Bama is immune to my Coors light karma
Posted on 10/6/17 at 9:07 am to Old Sarge
Elk backstraps
Sweet taters
Speragus
Sweet taters
Speragus
This post was edited on 10/6/17 at 9:08 am
Posted on 10/6/17 at 9:07 am to Old Sarge
Clams.
Posted on 10/6/17 at 9:08 am to Old Sarge
May do some German style brats.
ETA: The key to authentic bratwursts is to not buy that flavored bullshite. You buy regular brats and boil them in beer. Then you seer them with butter. Serve on bratwurst buns with sour kraut and Bavarian style beer mustard. Also, when cooking the sour kraut I like to use some of the beer I cooked the sausages in to flavor the kraut.
Best "dogs" you can possibly make.
ETA: The key to authentic bratwursts is to not buy that flavored bullshite. You buy regular brats and boil them in beer. Then you seer them with butter. Serve on bratwurst buns with sour kraut and Bavarian style beer mustard. Also, when cooking the sour kraut I like to use some of the beer I cooked the sausages in to flavor the kraut.
Best "dogs" you can possibly make.
This post was edited on 10/6/17 at 9:13 am
Posted on 10/6/17 at 9:09 am to Old Sarge
You should definitely do a Butt... you know, because A&M
This post was edited on 10/6/17 at 9:11 am
Posted on 10/6/17 at 9:11 am to Old Sarge
Squirrels are out around here i'm prolly gonna shoot a few and make squirrel brain stew. I'd recommend frying some wings then toss them in some buffalo sauce. Try making your own sauce instead of store bought. You can always put a nice fine beef filet in a crockpot of Soy sauce with some Tony's.
This post was edited on 10/6/17 at 9:13 am
Posted on 10/6/17 at 9:13 am to Hobnail
After they do a butt they're gonna be hungry.
Brisquet
Brisquet
Posted on 10/6/17 at 9:18 am to Hobnail
quote:
You should definitely do a Butt... you know, because A&M
I can cook the hell out of a butt.
Krogers had them on sale last month for $0.99/pound. I made a shite ton of carnitas.
Posted on 10/6/17 at 9:19 am to Old Sarge
quote:
Thinking this too
Evidently Bama is immune to my Coors light karma
I have 2 bourbons out. Woodford Reserve and E.H. Taylor. The woodford is for the asswhooping we'll probably receive. the Taylor is for if we pull a stanford over usc miracle.
Posted on 10/6/17 at 9:20 am to yatesdog38
quote:
Squirrels are out around here i'm prolly gonna shoot a few and make squirrel brain stew.
Posted on 10/6/17 at 9:21 am to agrunner
quote:
can cook the hell out of a butt.
Krogers had them on sale last month for $0.99/pound. I made a shite ton of carnitas.
Nice, may have to swing by and pick one up on my way home. I've been making lots of carnitas in the crock pot lately with some butts I got a good deal on a few months ago. So easy and so good.
Posted on 10/6/17 at 9:21 am to David Ricky
Squirrel brains and dumplings is one of the best meals I've ever had.
Posted on 10/6/17 at 9:23 am to Old Sarge
Do some ribs.
Make a SIMPLE rub:
2 tbs - kosher salt (must be kosher)
1 tbs - black pepper
1 tbs - garlic powder
1 tsp - paprika
1 tsp - cayenne
Next pull off that silver skin, rub with oil, apply rub. Not too heavy. Treat it like salt to your taste. Kosher salt is a bit saltier is taste so be mindful not to over do it on the rub. You only want to enhance the flavor of the meat a little but the star of the show is still the pork.
Smoke at 225-250 for about 5-6 hours or until the start to break apart when you apply the bend test and the meat has exposed the ends of the bones.
You can wrap if you want. I dont because im a bark shark and the wrap sacrifices that a bit. If you wrap go 3-2-1.
No need to sauce. Theyll be perfect.
Make a SIMPLE rub:
2 tbs - kosher salt (must be kosher)
1 tbs - black pepper
1 tbs - garlic powder
1 tsp - paprika
1 tsp - cayenne
Next pull off that silver skin, rub with oil, apply rub. Not too heavy. Treat it like salt to your taste. Kosher salt is a bit saltier is taste so be mindful not to over do it on the rub. You only want to enhance the flavor of the meat a little but the star of the show is still the pork.
Smoke at 225-250 for about 5-6 hours or until the start to break apart when you apply the bend test and the meat has exposed the ends of the bones.
You can wrap if you want. I dont because im a bark shark and the wrap sacrifices that a bit. If you wrap go 3-2-1.
No need to sauce. Theyll be perfect.
Posted on 10/6/17 at 9:23 am to Old Sarge
smoking a drunk chicken. frying fresh venison tenderized steak. steamed potatoes, corn, cabbage, and peppers.
Posted on 10/6/17 at 9:24 am to Old Sarge
I'm probably smoking a pork loin.
Posted on 10/6/17 at 9:24 am to BoarEd
i do a similar brat but wrap in bacon with serrano peppers. call them hot wolves cause they got a lot more bite than a hot dog.
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