What's cooking this fine weekend

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Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
16,367
Location
Long Island, N.Y.
What's everybody cooking this fine weekend? I've got nothing planned, maybe rotising a couple of yardbirds Sunday. Larry, whats planned for the WSM, Finney spoke about cooking. Greg & Woody....well your on your own. How about the rest of you fine folks! It's not windy and cold all over this country!
 

Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
Ribs,Ribs,Ribs :!: For the 500 on sunday :grin: . Hope it warms up though, 16 below with the wind chill this morning :eek:
 

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
Started last night with a 1 1/2 lbs Porterhouse and mushroom caps on the kettle. Later today it's pork in the WSM for pulled pork. Going to bring in a bunch for the peeps at work to eat. ABT's on the grill tonight or tomorrow night. And hopefully a chicken (or two) in there somewhere. 8-[
 

allie

Sous Chef
Joined
Dec 27, 2005
Messages
963
Location
Indiana
Hey Finney, can I get a job where you work?

You guys are making me soooo hungry! I really need to get Les talked into a WSM!
 

Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
16,367
Location
Long Island, N.Y.
allie said:
Hey Finney, can I get a job where you work?

You guys are making me soooo hungry! I really need to get Les talked into a WSM!

allie, it shouldn't be too hard, you just ahve to sit at the computer all day and type stuff for BBQ-4-U.
 

Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
Woodman said:
Just refinished the bathroom walls. Now, onto Shrimp Creole!

Made a batch of that last week Woody...good stuff.

Not cookin' anything, just warming up some PP that's in the freezer for some sammiches during the race tomorrow.
 

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
Nick Prochilo said:
allie said:
Hey Finney, can I get a job where you work?

You guys are making me soooo hungry! I really need to get Les talked into a WSM!

allie, it shouldn't be too hard, you just ahve to sit at the computer all day and type stuff for BBQ-4-U.
Shhhhhhh! :-$
If that gets out... everyone will want to work there.

WSM is at 250*, pork at 95*. Two 10 lbs picnics, rubbed with WolfeRub. I injected with a secret potion :-# , one not.
 

john pen

Master Chef
Joined
Jan 25, 2005
Messages
5,084
Location
Western NY
Going to a race party tommarow..worked mids last night and again tonight, so gonna go with something fairly quick and easy....So far, Im doing choclate covered strawberrys (dipped in chocolate drizzeled with white choclate...). Not sure where that idea came from as Im really not a desert guy..just tired of the sos...

My buddy is smoking a prime rib which will be sliced and served in sandwiches...

Might just do an antipasta tray with salami, ham, homemade roasted peppers, anchovie stuffed cherry peppers, some sharp provolone cheese,
sliced tomatos, fresh mozarella....Crusty itialian bread on the side...

Or a pasta salad with lunch meats and cheese and some sort of itialian type dressing.....


Heading to the recipe section here for more ideas...

Oh yea, I almost forgot..jello shots !
 

Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
Finney said:
Nick Prochilo said:
allie said:
Hey Finney, can I get a job where you work?

You guys are making me soooo hungry! I really need to get Les talked into a WSM!

allie, it shouldn't be too hard, you just ahve to sit at the computer all day and type stuff for BBQ-4-U.
Shhhhhhh! :-$
If that gets out... everyone will want to work there.

WSM is at 250*, pork at 95*. Two 10 lbs picnics, rubbed with WolfeRub. I injected with a secret potion :-# , one not.

Great pics Finney! If, that is your real name.
 

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
Captain Morgan said:
Finney said:
[quote="Nick Prochilo":1mokt99q]
allie said:
Hey Finney, can I get a job where you work?

You guys are making me soooo hungry! I really need to get Les talked into a WSM!

allie, it shouldn't be too hard, you just ahve to sit at the computer all day and type stuff for BBQ-4-U.
Shhhhhhh! :-$
If that gets out... everyone will want to work there.

WSM is at 250*, pork at 95*. Two 10 lbs picnics, rubbed with WolfeRub. I injected with a secret potion :-# , one not.

Great pics Finney! If, that is your real name.[/quote:1mokt99q]
You were supposed to be here to take pictures. But you dis'ed me. =;
 

Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
16,367
Location
Long Island, N.Y.
Chris....come on.....shoot the lock off your wallet and buy a freakin camera!

12.gif
 

Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
Picnics are at 135*.
Seem to be cooking pretty quick so far.
I know they will so down, but geez.
I expected then to be on until tomorrow morning.
Now it looks like I'll be dealing with them in the wee hours, if not sooner.


Could somebody bring me some extra wide, heavy duty aluminum foil? I think I'm out.
 

ScottyDaQ

Master of All
Joined
Mar 12, 2005
Messages
7,490
Location
In ur house, eatin ur foodz.
Doing a butt tonight, wings and brats tomorrow.
Should be fun. The high of today... 5.
Expected low tonight .... -3 with wind -14.
If tomorrow's race was exciting as this afternoons Busch series.... should be a good one :(
 

Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
ScottyDaQ said:
Doing a butt tonight, wings and brats tomorrow.
Should be fun. The high of today... 5.
Expected low tonight .... -3 with wind -14.
If tomorrow's race was exciting as this afternoons Busch series.... should be a good one :(
It might as well been a demolition derby =D> . Can't wait for tommorow 8-[
 

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