I'm gonna be smoking a brisket, 2 pork shoulders and probably 4 racks of ribs.

Smoking a couple of briskets with Chickenman's gourmet brisket rub.

Ribs and chicken I think.

that's some good stuff.

what day are we cooking? sat, sun, Monday, all the above?

You're going to be busy!

Got invited across the road. Making a frito salad.

2 briskets. Will also be cooking 300 lbs of crawfish and about 80 lbs of sides

This post just reminded me that I left my smoker at the lake camp, and that's where we'll be so I need to pick up something to smoke. Haven't done brisket in a while. Already have some ribs sitting in the freezer up there

Probably a pork butt or ribs...maybe both?

HEB has Saint Louis style ribs on sale at $1.47 per pound. Limit two racks.

Was going to start a thread but this spot looks great for my BS. Grocery ads

Kroger has USDA Choice Brisket on sale $1.67 lb Case Bud, Miller or Coors $18.88
Albertson St. Louis Style Ribs or Baby Backs $1.69 lb.

Market Street Trimmed USDA Choice Brisket $2.97 Smithfield Pork Spare Ribs $1.27 lb Corn 7 ears for $1.00

And now you know

I wish we had an HEB around here

Brisket is $1.77/lb in spring kroger

I'm sitting on a plane from Italy to US. Then driving from OKC to Waco. Then trying to get a baby to readjust to central time zone. Fun times; don't be jealous.

Baby backs on my Komodo Joe

Please go deeper into this dish..........

Mickey Mouse will be cooking for me! I'll be at Disney lol!

Dove poppers to be paired with whatever tickles my fancy at HEB later on this week.

Yup. Wifey just said she might want to add a couple chickens to the lineup. I'm gonna need more beer.

That's what she said.

And now you know the answer to this question....
Why did the Oxner cross the road?

Beef and chicken fajitas with peppers and onions, BBQ chicken, and grilled corn on the cob.

Always gotta have more beer!

Grilled corn is awesome. I want to try this recipe.

Mexican Style Grilled Corn on the Cob Recipe!

Before we start cooking, let’s go over how to prepare your corn for the best results: First, peel the tough husk around the corn. Remove the silky threads, and secure the husk with roasting twine. Some people prefer to remove the bottom entirely, but this way it can serve as a grip while cooking.

Place the corn ears over indirect heat on your pit. Continuously turn the corn to ensure even cooking. After 7-8 minutes, the corn should have turned from white to a pale yellow- at this point, move it over to direct heat to give it a nice char. Remember to keep turning, otherwise the corn will burn. After another 2 minutes of turning, it should be ready.

Next, slather the corn with melted unsalted butter and regular mayonnaise. Sprinkle with some chopped cilantro and Mexican queso fresco cheese (if you can’t find queso fresco, feta cheese or parmesan will work too). Finish off with chile pepper and fresh lime juice.

There are so many delicious grilled corn recipes! I like trying them all but most of the time we remove the husk and drench the corn with melted butter, garlic, s & p, and wrap in foil , grill it, then add more melted butter when ready to eat

Look forward to seeing what everyone throws on the grill his weekend! Enjoy, have fun, and be safe everyone

I don't have a smoker anymore. Practically gave it away. Smoked meat is terrible and bad for you, just like smoking a cigarette

After the corn is finished sprinkle it with parmesan cheese, the cheap stuff out of the Kraft canister.

Thanks! I have some left over from venison spaghetti last week, I will use it on the corn this weekend

Ain't nothing wrong with smoking some cowboy killer Reds, smoking some meat, and drinking some beer.

Does your shift commander know you're a commie

Unless you started breathing your food or getting it in your lungs....I'm not sure that is correct.

Dude you don't roll it up in some giant Zig Zag paper and smoke it Suppose to use a fork or fingers, place it you mouth let your 32 teeth (if you still have them ) munch them down to allow all of your senses to indulge in life's wonderful pleasures

Do your other Blue Bloods know about this

I am going to break out my new to me smoker from our very generous member BP and do some beer can chickens and maybe some sausage. Try to get get a feel for how it runs

Not planning anything. Both grandsons have baseball tournaments this weekend so I won't have time to tend a grill or smoker.

No smoker going with the "Can Cooker", three kinds sausage, two types tatters (reds and whites), corn, onions, cabbage, maybe some asparagus and one can beer.

I'm just disgruntled that I don't have a working smoker, but I have 2 briskets and a few pork butts in the freezer.

But y'all's responses are great

Let me know when you cook one all night. I know where you live and can get me a free cooked risket while you sleep

You ain't driving that far and you know it

Preformed hatch chili and Fontana cheese burgers, boiled jumbo shrimp for appetizers. Lots of beer.

That reminds me I have some Hatch peppers in the freezer, thanks!! The wife informed me to get some ribs to smoke, not sure what else.

I'm going to break in my new Camp Chef Flat Top Griddle this weekend. I've wanted a dedicated outdoor griddle and finally pulled the trigger. I'm sure we'll do burgers, but will also cook a big family breakfast with eggs, bacon, hash browns, sausage gravy and homemade biscuits.

So what is the difference between the can cooker and a croc pot, are they not both slow cookers?

Well somebody cook something and drink a cold one for me, please. I can't wait to get home and cook something next week.

no plans

Heading down to the coast today for some fishing, hopefully grilling some Reds & Trout
Bought 15 XL Jalapenos that will be stuffed and baked while we are there
Taking along my old buddy Mr. Weller's and his sidekicks the Miller Lite boys

Have a safe fun weekend, do not drink and drive and I will catch y'all Tuesday

AMEN to that. I'm doing some ribs smoked over mesquite.

Briskets were $1.67 a pound today at Kroger. Got two.



You guys can be on my Pro Staff if I ever make it to the top.

Grilling fajitas, onions & corn - hatch chili's, jalapeños, green & red bell peppers, one tomato & one bulb of garlic going low & slow on the smoker.
Wife making her world famous Pico de gallo & guacamole with homemade cowboy cookies for desert.

Dark roux Andouille, Boudin, crawfish & crab gumbo over rice with black eye peas & cole slaw Sunday.

Wow. A huntin forum and only 1 (dove popper) wild game response. For shame. I have a beautiful WILD pork ham ready to go on in the morn. Pulled pork sammiches tomorrow evening

Got a big green egg knockoff I need to break in. Probably do a brisket. Or who knows maybe cook for the entire week.

Anyone willing to share this recipe

Classified intel that's not even on an email server, Russians don't have it either. Had to sign a non-disclosure/non-compete and do the secret handshake to get some.

Working Sunday-Tues so doing a brisket today for home and work meals.

will put 2 briskets on at midnight tonight. Turkey breast tomorrow around noon. Sausages about 2pm. Wife is fixin all the sides.

Couple of hog legs going in brine now.

Tman is catering mine this year.

Couple of hog legs.

Today I am smoking 2 racks of pork spare ribs,a bunch of chicken drumsticks, 2 jalapeño /venison German sausage links, a bunch of jalapeño poppers.
Also have a big pot of pinto beans going.

I'm gonna smoke this too, for some rub.

Brisket is wrapped in the cooler but I smoked two racks of beef ribs last night. One rack with Oakridge Black Ops rub and the other with Chickenman super secret gourmet rub, Chickenman's rub beat out Oakridge. My wife and Dad tasted both and would only eat the ribs done with Chickenman SSGR. They let me have a taste, they were great! Brisket should be great too!

not cooking anything today so its Pappadueaxs for us.

This might be my best smoked hog yet. This is the shoulder, the ham is done and resting now. Very moist, no sauce needed.

The ham turned out great!

I smoked some St. Louis style ribs and ribs from a sow I shot in December. I was surprised how good the wild hog ribs were. I cooked the wild hog ribs a little less, but they were great.