Sunday cook

Posted: Sun Apr 29, 2012 5:25 am

Well, fell asleep watching the hockey game and then couldn't sleep past 3:30 this am. So I got up and prepped about 5# of pork buttons and put them on the FEC100. The morning air sure has a nice scent to it. Very Happy

Going to glaze them just before taking them off and will let it caramelize a bit and then into the foil pans. Will be freezing 1/2 and taking the other 1/2 to a pot luck supper. Is anyone else cooking for Sunday supper?

Posted: Sun Apr 29, 2012 7:48 am

Well, here they are done. Will be reheating for supper time. These are great and easy to do. Only took 1 hr 10 min to finish. They were off the cooker at 6:35am.

Posted: Sun Apr 29, 2012 8:15 am

Looks great Jim. I cooked two racks of spare yesterday

Posted: Sun Apr 29, 2012 9:04 am

Just a bunch of wings for supper after a tough day on the golf course.

Posted: Sun Apr 29, 2012 10:39 am

Doug Cox wrote:

Just a bunch of wings for supper after a tough day on the golf course.

Chasing little white balls around a field again? Have fun and then enjoy the wings. Laughing

Posted: Sun Apr 29, 2012 3:26 pm

Pasture Pool, I'm going to try it sometime Cool

Posted: Sun Apr 29, 2012 3:27 pm

Jim, What is a pork button?

Posted: Sun Apr 29, 2012 6:01 pm

sliced up 12 briskets this morning

Posted: Sun Apr 29, 2012 6:22 pm

1 1/2 " center cut chops hitting the grill .. baked / grilled taters / mexican bean salad ... And a few pops !

Pasture Pool ! bahahah ... Now that's one I'll be using again ...

Cool

Posted: Sun Apr 29, 2012 7:27 pm

Fast Murray wrote:

Jim, What is a pork button?

It is the ends that are trimmed off the ribs. They are very meaty and don't take long to cook. They have small pieces of bone in them. These ones were only $1.99/lb.

Posted: Sun Apr 29, 2012 10:50 pm

Although I've been doing a lot of BBQ'ng, I haven't posted for a while, but had to post this. We did beef ribs tonight on the UDS. 2 hours at 225 on the grill and then foiled with lots of sauce for another 45 minutes. I took them out of the foil and put on one last layer of sauce and put them open on the grill for another 15 minutes (would've left them a few minutes more but the rain had just started). They turned out fantastic! Sides of mixed veggies and smashed potatoes rounded it out. The sauce is my fiancee's new secret sauce. She has now become the master of home made sauces and rubs, making them just with stuff that she thinks will taste good and they`ve all turned out fantastic! Smashed potatoes have now become a household favorite around here and we haven`t had any other version for a long time now.

Posted: Mon Apr 30, 2012 8:13 am

Looks like a fine meal George. Have you given any though about attending the Winnipeg BBQ & Blues Festival? Put a team together and come on out.

Posted: Mon Apr 30, 2012 7:21 pm

Lookin Good!

Posted: Mon Apr 30, 2012 10:34 pm

I'll be there for sure Jim. But, I'll just be out to taste everyone's great food and share in the fun and meet lots of new people. It would be kind of hard to compete with one UDS and a Chargriller..lol

Posted: Tue May 01, 2012 7:48 am

[quote="George"]I'll be there for sure Jim. But, I'll just be out to taste everyone's great food and share in the fun and meet lots of new people. It would be kind of hard to compete with one UDS and a Chargriller..lol[/quote

We can help you get some more cookers if you are interested. I have a UDS that you can borrow and I am sure others have as well.