This coming weekend:
***Baby Back Ribs (dry rub)
***Sweet Corn On the Cob
***Home made potatoe salad

Brand new HUGE gas Grill !!! (priceless)
All while watching Bucs preseason football

I think that this weekend,

it's going to be a smoked brisket, maybe some chops and i'm thinking beef ribs for a change up.

Alan

quote:

Originally posted by andymiami:
Those were some GOOD looking ribs Chirashi-San!!! Next time I'm gonna be there!

Please do, all of yas........
word to the wise, don't smoke three full racks unless you have company coming over, otherwise you'll be eating ribs all week.

I'm butter-flying a dozen venison medallions,
stuffing them with fresh roiled maine lobster.
Drizzle about three tablespoons of tomatoe, garlic, & lemon puree - pop them under the broiler for about 3 minutes, shave some fresh mozzarella cheese over them & back under the broiler until it browns nicely. Serve with grill-baked potatoe. Along with a side fresh tomatoe,garlic, basil & italian long hot
salad, and don't forget the hard crust Italian
bread...man oh man..

venison and lobster? What's the occasion????
That sounds amazing!
What are you smoking with that?

Tonight it will be grilled Tuna, caught this morning in the Gulf (by my neighbor).

Tonight, I will also start smoking a 12# brisket for lunch tomorrow. I hope to have it smoking good by 6PM and take it off the pit a little after sunrise.

I haven't been able to find the time to cook a brisket in a while. I plan to have a few buddies come over for some drinks and cigars, while trying to keep at least one eye on the pit all night.

The last rotiserrie chicken I did on the grill (with the indirect infarred burner ) came out so good that I've got another one lined up for this weekend.

Sounds like some serious peer pressure to grill. Norda, enjoy that party and the brisket!
Smokie, sounds like you have the hook-up.
I'm still debating what I'm gonna throw down.

Brats, beer & af best seller

Well, nothing fancy, just grilled a ribeye. It was very good, but nothing compared to some of the meals you guys are making tonight. damn fine cooking going on here.....

Hey Andy, how you doing?

What's up Id!!!! When are we heading out to the links with some IPA's and some CC's???

Saturday night will be:
Two kinds of marinated pork steaks -

The first with bitter orange juice, garlic, sea salt, olive oil and rosemary. Those may be for the kids.

The second one with lime, honey, sri-racha, soy and ginger. Those are the ones for the grownups.

I think I may have to grill them out on the parrilla. Serve them with some bi-color corn and salad. Nice and light so we can drop the bomb on Sunday.

Now doesn't that sound like a winning combination? I'm game....
....but you have to bring me one of those pork chops, damn they sound good.

I'll stick a couple of chops in my staff bag and head on over. We walking or taking the cart? We have to play in the NW, though, because it's about 3000 degrees Kelvin here in Miami!

You're the one who turned me on to the IPA's. Those things are the bomb-age.

Can you find Rogue beers around your parts? Try the Brutal Bitter, it's da sh*znit....Also, Jamesdrumm turned me on to Hazed and Infused from Boulder Brewery (?). Speakeasy Imperial IPA is also damn fine, outta kali.

No problem, but's like 90's here, which is pretty hot for Oregon. I'm going to play a cool course on Mt Hood this afternoon. You'd like it...

Have a good one. I am heading out to my son's tennis tournament. I'll be the guy pissing everyone off with the cigar smoke! Enjoy that golf game! I'll post some pics of the pork steaks on the blog tonight or tomorrow.

The pork steaks were fantastic last night. Sweetest corn of the season too. Tonight was very tame by comparison: used the leftover pork to make fajitas with along with homemade salsa with avocado and topped with some Cotija cheese. Perfect, light, easy summer grub.

I ended up doinf the two rotisserie chickens last night with some long grain wild rice and a fresh garden salad. Not sure what's on the menu tonight.

Smoked an 11lb brisket today. Decided to try something different this time.

Smoked the brisket for 4hrs with hickory and apple, then put it into my warmer for 3hrs @ 200 degrees in foil. Came out succulent, meat barely cutable it just wanted to flake appart. Used the juices as a gravy on it and d@mn it was good.

Alan

Ok, weekend is just about here.

Andy, what's cooking in your household?

Smokie, what do you have planned?

The rest of ya?

I am thinking about some serious seafood this weekend, maybe some smoked shrimp and scallops over homemade fettucini. Can't for get the steamers, little necks of course, done on the grill with some white wine, garlic and olive oil. Might try to smoke some beef ribs if I can get them fresh, not frozen.

Let's hear it guys, what's cooking in your kitchens!

Alan

Well, on the plans for this weekend is a smoked beef brisket 4 to 5 lb. It will be my first smoked brisket and I'll be using the famous Smokiethebear recipe (thanks again Smokie). If it turns out as good as the ribs did then it will be good eating.

Naturally there will be sweet corn on the cob, beans and fresh steamed hot sticky Gohan. So pack it on in and head over. Chows on Sunday afternoon, just bring the appetite. After the eats we'll open the humi and do a grab bag selection.