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Posted: 9/5/2004 11:33:56 AM EST
[Last Edit: 9/5/2004 1:18:08 PM EST by thedr13]
It's Labor Day weekend , I've got the grill fired up and I'm cooking boneless pork ribs and a chicken coop full of chicken.
I've got a 30 pack of beer in the refrige and I am putting a "diving board on that bad boy " and I'm........ DIVIN IN!!!

Edited to add.... While the shit is cooking, I,m cleaning my Springfield Armory 1911A1.
Man, nothing like meat on the grill, football on the TV (sound down), blues jammin on the stereo and a COLD one in a frosted mug beside me here and playing with my "gun".

What's on your grill????

Link Posted: 9/5/2004 11:36:34 AM EST
For tomorrow...shish-kabob and teriyaki chicken. Looking forward to it.
Link Posted: 9/5/2004 11:36:51 AM EST
Chicken shish kebob here....in terryaki sauce...some drinks and snacks.

Ribs and wings tomorrow.

And of course, nice beers
Link Posted: 9/5/2004 11:40:59 AM EST
Rain
Link Posted: 9/5/2004 11:41:15 AM EST
My backs all to the screwed up. Can't handle the BBQ chores. I do however plan to eat a large amount of muscle relaxers and pain pills to the point that all I can do is lay in the bed and say Goo Goo Goo.
Link Posted: 9/5/2004 11:44:24 AM EST
Smoking pork ribs on weber as we speak

GM
Link Posted: 9/5/2004 11:47:55 AM EST
[Last Edit: 9/5/2004 11:50:39 AM EST by Cableman]
I just took some pulled pork that I did last week out of the freezer.

I smoked a 13 pound pork shoulder last week, it took about 14 hours at 225 degrees.
After it reaches 191 degrees, I pull it apart and stuff it in freezer bags.
When I want some I just microwave the bag and put some BBQ sauce in it.

Makes great BBQ sandwiches and only takes a few minutes.
Link Posted: 9/5/2004 11:55:59 AM EST
One word:

New York Strip(s)

Ok, three words, but they all taste real good in about 10 minutes.

Link Posted: 9/5/2004 12:00:18 PM EST
Bone in chicken breasts, and beer.
Link Posted: 9/5/2004 12:01:37 PM EST

Originally Posted By BallisticTip:
Bone in chicken breasts, and beer.



FYI, that type of chicken is called an airline breast.
Link Posted: 9/5/2004 12:02:21 PM EST
put the ribs in a pan full of beer covered in foil and put them on the pit for an hour that way, then grill normally to get your seasonings burned in.

trust me on this one
Link Posted: 9/5/2004 12:04:58 PM EST
[Last Edit: 9/5/2004 12:07:06 PM EST by sgtar15]
I am cooking prok ribs and Italian sausage. Sides include garlic bread and Potatoes....all cooked on the grill/smoker.


The beer is in the fridge and the HotTub is set and ready to go.


Later on I might film a John Kerry pic....


SGatr15
Link Posted: 9/5/2004 12:09:47 PM EST

Originally Posted By sgtar15:
I am cooking prok ribs and Italian sausage. Sides include garlic bread and Potatoes....all cooked on the grill/smoker.


The beer is in the fridge and the HotTub is set and ready to go.


Later on I might film a John Kerry pic....


SGatr15



Don't taint your grill!
Link Posted: 9/5/2004 12:17:42 PM EST
Tonight, pig meat. Tomorrow, NY strips.

AB
Link Posted: 9/5/2004 12:19:01 PM EST
[Last Edit: 9/5/2004 12:19:26 PM EST by TexRdnec]

Later on I might film a John Kerry pic....



that ought to be goooooooooood
Link Posted: 9/5/2004 12:29:43 PM EST
Boneless country style pork ribs on the smoker right now and plenty of beer in the fridge.
Link Posted: 9/5/2004 12:36:53 PM EST
Ribeyes
Link Posted: 9/5/2004 12:40:30 PM EST
Black Angus.
Link Posted: 9/5/2004 12:57:13 PM EST
That black built up stuff you get if when you don't clean it properly.

MT
Link Posted: 9/5/2004 1:11:31 PM EST
Delmonico's and taters with garlic and onion in about one hour from now.
Link Posted: 9/5/2004 1:11:42 PM EST
actually im going to a fish/shrimp/oyster fry though...............................
Link Posted: 9/5/2004 1:59:02 PM EST
Flank steak and marinated chicken breasts for fajitas. Fresh salsa and guacamole in the fridge. Case of beer in the cooler. Carmelized pear tart for dessert. Now I just need some friends to show up...
Link Posted: 9/5/2004 2:06:10 PM EST
Porter house steak, bbqed potatoes,corn on the coband maybe a little icecream for desert. Making up some re-loads for my 8mm Mitchell Mauser, and .45 acp macth loads for the local competition I'm in. Not doing the reloads on the BBQ though, that could be bad. take care. Coondog
Link Posted: 9/5/2004 7:20:41 PM EST
Lemon Pepper chicken, grilled fresh asparagus, and some Johnsonville Brats.
Link Posted: 9/5/2004 7:28:58 PM EST
I don't actually own a grill. I know, it's shameful
Link Posted: 9/6/2004 9:47:47 AM EST

Originally Posted By DK-Prof:
I don't actually own a grill. I know, it's shameful



more than shameful. i DEMAND that you buy at LEAST a cheap ::swallowpride:: charcoal grill THIS week sometime!!!
Link Posted: 9/6/2004 9:51:06 AM EST
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