FINALLY! A Sunday Cook!!

Bill-Chicago · 04-22-2006, 05:26 PM

As some of you know (privately, publicly here, emails, PM's and IM's) I've been a bit busy lately.

Hell, it took me 2 months to replace a water closet on the farking toilet.

Well about an hour ago, it appeared as though I might actually get to smoke tomorrow. Havent had the WSM going in months.

Then, as I was pulling stuff out of the freezer (shoulda done that yesterday, but didnt know) I realized I was pulling out more than the WSM holds.

I worked my ass off on lawn work and stuff today, and realized, hey, I think I have time to tend a fire tomorrow.

First time since Thanksgiving that the Bandera is getting the cover off it!!!

So the menu is:
2 Sage Bob Evan fatties, 1 Maple JD fatty
Pack Johnsonville skinnies wrapped in bacon
4.5# pork loin
4# Chusck roast
2 slabs baby backs
7# pork shoulder picnic (no butts at the meat market today)

Its been so long, I hope I remember what to do tomorrow.

I gotta go soak my lump and check my lighter fluid supply

BrooklynQ · 04-22-2006, 06:07 PM

It's like falling off a bicycle WillKat - you're nuts might be a bit damaged, but your meat should turn out OK.

Bigmista · 04-22-2006, 06:31 PM

We're anxiously awaiting pics.

kcquer · 04-22-2006, 06:47 PM

Grats Billiam, you deserve the smoke!!

MrSmoker · 04-22-2006, 07:01 PM

Quote:

Originally Posted by willkat98

As some of you know (privately, publicly here, emails, PM's and IM's) I've been a bit busy lately.

Hell, it took me 2 months to replace a water closet on the farking toilet.

Well about an hour ago, it appeared as though I might actually get to smoke tomorrow. Havent had the WSM going in months.

Then, as I was pulling stuff out of the freezer (shoulda done that yesterday, but didnt know) I realized I was pulling out more than the WSM holds.

I worked my ass off on lawn work and stuff today, and realized, hey, I think I have time to tend a fire tomorrow.

First time since Thanksgiving that the Bandera is getting the cover off it!!!

So the menu is:
2 Sage Bob Evan fatties, 1 Maple JD fatty
Pack Johnsonville skinnies wrapped in bacon
4.5# pork loin
4# Chusck roast
2 slabs baby backs
7# pork shoulder picnic (no butts at the meat market today)

Its been so long, I hope I remember what to do tomorrow.

I gotta go soak my lump and check my lighter fluid supply

Good luck Bill i hope i get to soak my lump tonight too.

Solidkick · 04-22-2006, 07:47 PM

Brother Bill.....

Go for it!! It will feel damn good to fire her up!

nmayeux · 04-22-2006, 07:51 PM

Don't forget your cowboy hat!

Sawdustguy · 04-22-2006, 09:00 PM

Enjoy Bill. We will be rained out in the North East on Sunday but I will be thinking of you while watching the monsoon (2 to 3 inches tommorrow). No worries cause we could use the rain.

Bill-Chicago · 04-22-2006, 09:36 PM

Updated report

I was typing, while wife was buying

I hit send too early.

Its a 8# boston butt, not a picnic

$.50 more a pound, but worth it in my book!

MilitantSquatter · 04-22-2006, 10:28 PM

Have fun Chicago Bill... you deserve it....

The amount your cooking will make up for lost time... Can't wait to hear and see some pics if possible of the results...expecially the chusck roast !!

Bill-Chicago · 04-22-2006, 10:32 PM

I feel like a kid again.

I just spent 20 glorious minutes preping meat.

2 slabs of bb's, at 3.48#. Membrane off, then back to the basics. Southern Flavor Charbroil on the bottom, Blues Hog Rub on top.

In my book, the combination of those two are unbeatable. I may have to break down and compete one day, just to see the scores.

To me, there ain't nothing like this combo. First bite, Southern Flavor Charbroil (black and white pepper, with salt) opens up the pallete, as you chew into the rib with the sweet Blues Hog, you have a flavor explosion. Two classic combos in one.

Boston Butt, smothered liberally in John Henry's Chipotle Cherry rub, and 3 Guys Smokin Pork Powder. Cookswithfire gave me the pork powder, and this stuff is good. Unfortunately, 3 Guys Smokin team disbanded, so what I got is it. Precious Gold mod

So ribs and butts are rubbed and wrapped. Waiting on the defrost of the Chusck and loin.

God I miss this.

Pictures to follow

<edit>
Southern Flavor info in the links section.

You really gotta check them out. I sent out over $300 in Southern Flavor packs when we first opened shop. Started as a Xmas thing, then got nutz. Great all purpose salt seasoning

Bill-Chicago · 04-22-2006, 10:46 PM

Late addition to the smoke,

Phils cheesy bread

http://www.bbq-brethren.com/cookbook...%20%20DESSERT*

Bill-Chicago · 04-22-2006, 11:07 PM

I'm sorry to keep posting here, but I'm giddy over cooking tommorow on the big unit

Just rubbed down the chusck. Sugar in the raw, cinnamon, and Tex Joy Mesquite. One side was still frozen, but I rubbed it down anyway.

Man my hands smell good

Rub mod

BBQ_MAFIA · 04-23-2006, 07:47 AM

Sounds like your going to have a great day. Enjoy!

Solidkick · 04-23-2006, 08:07 AM

Quote:

Originally Posted by willkat98

I'm sorry to keep posting here, but I'm giddy over cooking tommorow on the big unit

Just rubbed down the chusck. Sugar in the raw, cinnamon, and Tex Joy Mesquite. One side was still frozen, but I rubbed it down anyway.

Man my hands smell good

Rub mod

Hey dude, it's been awhile since you've been giddy, you just post away....

04-22-2006, 05:26 PM	#1
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	FINALLY! A Sunday Cook!! As some of you know (privately, publicly here, emails, PM's and IM's) I've been a bit busy lately. Hell, it took me 2 months to replace a water closet on the farking toilet. Well about an hour ago, it appeared as though I might actually get to smoke tomorrow. Havent had the WSM going in months. Then, as I was pulling stuff out of the freezer (shoulda done that yesterday, but didnt know) I realized I was pulling out more than the WSM holds. I worked my ass off on lawn work and stuff today, and realized, hey, I think I have time to tend a fire tomorrow. First time since Thanksgiving that the Bandera is getting the cover off it!!! So the menu is: 2 Sage Bob Evan fatties, 1 Maple JD fatty Pack Johnsonville skinnies wrapped in bacon 4.5# pork loin 4# Chusck roast 2 slabs baby backs 7# pork shoulder picnic (no butts at the meat market today) Its been so long, I hope I remember what to do tomorrow. I gotta go soak my lump and check my lighter fluid supply __________________ . Bill-Chicago The death of "willkat98" Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-22-2006, 06:31 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	We're anxiously awaiting pics. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

04-22-2006, 07:47 PM	#6
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	Brother Bill..... Go for it!! It will feel damn good to fire her up! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

04-22-2006, 07:51 PM	#7
nmayeux Babbling Farker Join Date: 04-03-05 Location: Marietta, GA	Don't forget your cowboy hat! __________________ Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha

04-22-2006, 09:00 PM	#8
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	Enjoy Bill. We will be rained out in the North East on Sunday but I will be thinking of you while watching the monsoon (2 to 3 inches tommorrow). No worries cause we could use the rain. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

04-22-2006, 06:07 PM	#2
BrooklynQ Banned Join Date: 07-18-04	It's like falling off a bicycle WillKat - you're nuts might be a bit damaged, but your meat should turn out OK.

04-22-2006, 06:47 PM	#4
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	Grats Billiam, you deserve the smoke!!

04-22-2006, 09:36 PM	#9
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Updated report I was typing, while wife was buying I hit send too early. Its a 8# boston butt, not a picnic $.50 more a pound, but worth it in my book! __________________ . Bill-Chicago The death of "willkat98" Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-22-2006, 10:28 PM	#10
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Have fun Chicago Bill... you deserve it.... The amount your cooking will make up for lost time... Can't wait to hear and see some pics if possible of the results...expecially the chusck roast !! __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

04-22-2006, 10:32 PM	#11
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I feel like a kid again. I just spent 20 glorious minutes preping meat. 2 slabs of bb's, at 3.48#. Membrane off, then back to the basics. Southern Flavor Charbroil on the bottom, Blues Hog Rub on top. In my book, the combination of those two are unbeatable. I may have to break down and compete one day, just to see the scores. To me, there ain't nothing like this combo. First bite, Southern Flavor Charbroil (black and white pepper, with salt) opens up the pallete, as you chew into the rib with the sweet Blues Hog, you have a flavor explosion. Two classic combos in one. Boston Butt, smothered liberally in John Henry's Chipotle Cherry rub, and 3 Guys Smokin Pork Powder. Cookswithfire gave me the pork powder, and this stuff is good. Unfortunately, 3 Guys Smokin team disbanded, so what I got is it. Precious Gold mod So ribs and butts are rubbed and wrapped. Waiting on the defrost of the Chusck and loin. God I miss this. Pictures to follow <edit> Southern Flavor info in the links section. You really gotta check them out. I sent out over $300 in Southern Flavor packs when we first opened shop. Started as a Xmas thing, then got nutz. Great all purpose salt seasoning __________________ . Bill-Chicago The death of "willkat98" Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-22-2006, 10:46 PM	#12
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Late addition to the smoke, Phils cheesy bread http://www.bbq-brethren.com/cookbook...%20%20DESSERT* __________________ . Bill-Chicago The death of "willkat98" Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-22-2006, 11:07 PM	#13
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I'm sorry to keep posting here, but I'm giddy over cooking tommorow on the big unit Just rubbed down the chusck. Sugar in the raw, cinnamon, and Tex Joy Mesquite. One side was still frozen, but I rubbed it down anyway. Man my hands smell good Rub mod __________________ . Bill-Chicago The death of "willkat98" Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

04-23-2006, 07:47 AM	#14
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	Sounds like your going to have a great day. Enjoy!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Got a Cook IN Finally	Goose	Q-talk	4	08-07-2011 04:29 PM
Finally got a cook in-	Goose	Q-talk	22	08-15-2010 07:30 PM
Finally warm enough to cook	WineMaster	Q-talk	6	03-19-2009 11:11 AM
Finally get to cook	Jack2u2	Q-talk	5	07-12-2008 07:35 PM
Sunday Chuck Finally gets et	Larry Wolfe	Q-talk	5	03-11-2008 12:06 PM