This is one of my favorite forums on TexAgs (I know, crazy) but man we need some new stuff!

So what are you guys cooking this weekend? Any recipes? Or trying something new?

Been considering smoking some Memphis style dry rub baby backs myself...that or a pork loin. Or (been the 3rd weekend in a row) boil some crawfish ($2.10 per lbs).

Doing an 80 lb boil here in early April! Can't wait.

Nothing planned yet for this weekend, but last weekend I cooked up some pretty good gluten free chicken parm. when my wife's sister and brother in law were visiting. Used corn Chex and almond flower as the breading.

tomorrow I am dropping my the mexican meat market for some lengua. I am going to dust off the crockpot and have breakfast tacos ready for Saturday.

No plans this weekend but last weekend we did 16 lbs of venison jerky only to have our vacuum sealer break at 8pm Sunday as we were trying to finish up. The following weekend is a crawfish boils for our sons 2nd birthday

I should be taking possession of our new house in mid April. Finally will be out of my in-laws kitchen! Then content!

No plans this weekend but just grilled up some snapper for fish tacos

Our Canadian neighbors have some family visiting them here in Houston, and asked for some help providing Texas themed food. So doing a brisket, pulled pork, beans with left over chopped brisket from last weekend, and buying some Texas beer. Hoping the wife makes some pecan bars also.

Neighbor across the street is doing crawfish boil for the same dinner.

Gonna be a good weekend.

Tanya 93 said:

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I made my birthday cake.
Chocolate cake with peanut butter mousse filling and chocolate fudge frosting.

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This looks amazing. Feels like I'm getting diabetes just from looking at it.

Also, happy birthday!

This weekend I'm working on macarons, decorating some logo cookies, bull skull cookies, and probably frying up some catfish.

2 briskets, 6 racks of spares, 1 pork butt and some sausage. Will probably kill an 18 pack in the process.

I have a 34oz prime, dry aged tomahawk ribeye thawing in the fridge. Gonna have to saw down the bone to fit it in a water bath though.

aggiebq03+ said:

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Our Canadian neighbors have some family visiting them here in Houston, and asked for some help providing Texas themed food. So doing a brisket, pulled pork, beans with left over chopped brisket from last weekend, and buying some Texas beer. Hoping the wife makes some pecan bars also.

Neighbor across the street is doing crawfish boil for the same dinner.

Gonna be a good weekend.

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Dang, can I come over, too? Sounds like an awesome Texan meal.

Have a 8# prime brisket on the Acorn smoking away....

Have some nice halibut stakes. I really don't know what to do with them. Any suggestions?

Haven't decided yet... Ive done a lot of crazy cooks the past couple weeks so I think I'll take it easy this weekend and do some Parmesan Grouper. I have ~15# left from an offshore trip i took back in September.

Had plans to smoke Kansas City style baby back ribs however found out a caravan of smokers is competing down the street. BBQ Cook Off... KC style. $10 buys a bracelet entitling you to eat all the BBQ you can all day... Fancy trailers are everywhere!

aggieorbitalwelder said:

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Have some nice halibut stakes. I really don't know what to do with them. Any suggestions?

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Allrecipes.com has some really good recipes. Anything from mayonnaise based sauces to grilled in butter with lemon and dill which is one of my favorites. You can do a lot with halibut. My favorite fish by far!

Brisket on the smoker and the beans are soaking. Weekend has officially started.

Is that a backwoods smoker? You get a smoke ring with it? Guy I cook with in competitions bought one and we cooked on it last weekend and there was zero smoke ring. Very dissatisfied. Kept temp all damn day but no smoke. We talked to some other folks out there and they said same thing. Think we'll have to get an offset to cook on before wrapping and then move to backwoods.

Edit: thing looks nice!

My smoker is a Pitmaker. I don't get a massive thick pink smoke ring, but it may not be the pit that's the issue. I don't do anything at all out if the way to get a ring. What I do get is great smoke flavor, which is what I care about. Has no issues whatsoever generating smoke. I use charcoal with several large chunks of Pecan usually.

Btron said:

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Smoke rings are overrated

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Yes...but I compete in competitions with the goal of actually trying to do well and judges want smoke ring.

This is exactly why I'll never compete in BBQ competitions.

aggiebq03+ said:

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This is exactly why I'll never compete in BBQ competitions.

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Because they like smoke rings? There are a lot of other reasons that are better than that...like time consuming, it's hot, have to go against what you actually like, etc. I personally want a smoke ring when I'm "smoking" something.

The part I don't like about the competitions is you basically cook for a judge to take one bite so it has to stand out, meaning that most people inject their briskets and they're very salty. The ribs on the other hand are sugary after the glaze is put on and way too sweet for me. I like smoky ribs with no sauce/glaze. When I've done well at a competition, I have not liked my food. That's the part I don't like.

The fun part about the competitions far outweigh this though in my opinion.

After being a judge at the American Royal in KC one year, I'm come to realize that BBQ competitions are a total crapshoot.

And don't forget the garnish crap in kcbs contests. Most Texas competitions don't allow garnish. (IBCA rules)

agcrock2005 said:

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aggiebq03+ said:

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This is exactly why I'll never compete in BBQ competitions.

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Because they like smoke rings? There are a lot of other reasons that are better than that...like time consuming, it's hot, have to go against what you actually like, etc. I personally want a smoke ring when I'm "smoking" something.

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I don't want to do competitions because they care about stuff other than good tasting BBQ.

I just want my food to taste "smokey" when I smoke something. I don't give a **** if a chemical reaction happens that turns some of the outter meat pink or not.

Smoking a brisket, beef ribs, a chicken, and maybe a pork butt this weekend.


Will definitely update the thread with some pics.

Braised Italian Sandwiches on the Komodo

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I just want my food to taste "smokey" when I smoke something. I don't give a **** if a chemical reaction happens that turns some of the outter meat pink or not.

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Throw some liquid smoke on that ***** and throw it in the oven then!

agcrock2005 said:

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Quote:

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I just want my food to taste "smokey" when I smoke something. I don't give a **** if a chemical reaction happens that turns some of the outter meat pink or not.

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Throw some liquid smoke on that ***** and throw it in the oven then!

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I said I wanted it to taste smokey, not like an ash tray.

Bruce Almighty said:

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After being a judge at the American Royal in KC one year, I'm come to realize that BBQ competitions are a total crapshoot.

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Did you have to take a BBQ judge class to do that? I've heard to become a judge you need some sort of certification.