What is everybody cooking this weekend for the game?

[SamBuckhart]

cover in yellow mustard, cake on the rub of your choice, smoke low and slow at around 225-250 until it reaches 195 degrees.  Wrap in foil and an old towel, place in cooler for one hour.  Then remove, pull, and enjoy.  Easy peasy.  If you wanna get fancy inject it with some apple juice or whatever you wish.

This is the recipe that I use also for boston butt. Sauce?

[The NewEra]

Game day will be snack day at my place. Kibobs sprinkled with some bourbon and Pepsi, or maybe the other way around.

[Hoggish1]

Baby back ribs...Woo pig!

[Augustus]

3 lbs. Three hours? Or longer?

If you're smoking meat, never rely on hours/lbs. Get a good meat thermometer and check the internal temps to know when it's ready.  As others have stated, for a pork butt, 190-195 degrees is the sweet spot.

[PIGZSNOUT]

I was thinking about having Johanna get me some eagle eggs, but I have a sneaky feeling a couple of mice are out to get me. Then i was considering alligator meat, but i dont want to get that close to the ledge and possibly fall over.
if all goes as planned for the rest of the week im hoping to be at the game this weekend, so hopefully i'll be eating tailgate food or visiting the concession stand.

[Augustus]

cover in yellow mustard, cake on the rub of your choice, smoke low and slow at around 225-250 until it reaches 195 degrees.  Wrap in foil and an old towel, place in cooler for one hour.  Then remove, pull, and enjoy.  Easy peasy.  If you wanna get fancy inject it with some apple juice or whatever you wish.

I've never been able to get down with yellow mustard on pork butts... to me, they've just never needed it. Now, deer meat or other game? Absolutely.

Also, I know it's cheating, but I'd be remiss if I didn't bring it up... after 4 or so hours, the meat can't absorb any more "smoke". After 4 hours, I wrap in foil, put it in the oven at 225F until the butt hits 195F internal temp.  It's easier, and you don't have to monitor the smoker while waiting for the butt to break through "the wall"

Just my opinion/experience.

[PorkRinds]

This is the recipe that I use also for boston butt. Sauce?

i made a batch of brown sugar based sauce a month or so ago so I've been using that. I like to switch it up. A forum member is supposed to be sending me a new recipe. All you guys in this thread need to be posting in the tailgating forum if you aren't! WE share tons of recipes and techniques and post pics of our cooks. Come over and post!

[PorkRinds]

I've never been able to get down with yellow mustard on pork butts... to me, they've just never needed it. Now, deer meat or other game? Absolutely.

Also, I know it's cheating, but I'd be remiss if I didn't bring it up... after 4 or so hours, the meat can't absorb any more "smoke". After 4 hours, I wrap in foil, put it in the oven at 225F until the butt hits 195F internal temp.  It's easier, and you don't have to monitor the smoker while waiting for the butt to break through "the wall"

Just my opinion/experience.

Agreed with your thoughts on a probe thermometer. Mine stays in the meat and has an alarm for when I hit the sweet spot. I'm not a fan of cheating and finishing in the oven for a couple of reasons. I love the bark you get from a long smoke. The second thing is, I have a ceramic grill, so it's no extra work to keep it on there. My grill can keep a steady temp for 20 hours on a load of coals, so that's plenty of time. I honestly never even have to crack the lid. Ceramic grills are money. Lots of people swear by big green eggs. Mine is a primo, which is the oval shaped, American made version of a ceramic grill. It's a beast.

[Großer Kriegschwein]

I've never been able to get down with yellow mustard on pork butts... to me, they've just never needed it. Now, deer meat or other game? Absolutely.

Also, I know it's cheating, but I'd be remiss if I didn't bring it up... after 4 or so hours, the meat can't absorb any more "smoke". After 4 hours, I wrap in foil, put it in the oven at 225F until the butt hits 195F internal temp.  It's easier, and you don't have to monitor the smoker while waiting for the butt to break through "the wall"

Just my opinion/experience.

Not cheating. It's using modern technology to finish. I posted the same thing above. I did that when I used to cook for FRG fund raisers in Korea. Only so much room in the smoker.  And I pull mine out of the smoker between 2-3 hours and move to the oven.

[PorkRinds]

I've never been able to get down with yellow mustard on pork butts... to me, they've just never needed it. Now, deer meat or other game? Absolutely.

Also, I know it's cheating, but I'd be remiss if I didn't bring it up... after 4 or so hours, the meat can't absorb any more "smoke". After 4 hours, I wrap in foil, put it in the oven at 225F until the butt hits 195F internal temp.  It's easier, and you don't have to monitor the smoker while waiting for the butt to break through "the wall"

Just my opinion/experience.

And honestly, the mustard isn't for flavor, it's just to make the rub stick. My last butt, in fact, I used margarine instead at the suggestion of a fellow tailgate forum poster, and the bark it created was insane. I'll likely do that from here on out.

[Augustus]

Agreed with your thoughts on a probe thermometer. Mine stays in the meat and has an alarm for when I hit the sweet spot. I'm not a fan of cheating and finishing in the oven for a couple of reasons. I love the bark you get from a long smoke. The second thing is, I have a ceramic grill, so it's no extra work to keep it on there. My grill can keep a steady temp for 20 hours on a load of coals, so that's plenty of time. I honestly never even have to crack the lid. Ceramic grills are money. Lots of people swear by big green eggs. Mine is a primo, which is the oval shaped, American made version of a ceramic grill. It's a beast.

LOL, I hear ya... I'm working with a cheaper barrel model w/ side box. I've lined the bottom/sides with bricks to help with temp control, but there's still quite a bit of air leaks.

Agreed on the bark of a full smoke, though. And, yes. A good thermometer is an absolute must.

Dangit! I'm gonna have to start a butt Friday night now! Just talking about it has me riled up! I was initially planning on just chicken wings, burgers, & dogs.

[PorkRinds]

LOL, I hear ya... I'm working with a cheaper barrel model w/ side box. I've lined the bottom/sides with bricks to help with temp control, but there's still quite a bit of air leaks.

Agreed on the bark of a full smoke, though. And, yes. A good thermometer is an absolute must.

Dangit! I'm gonna have to start a butt Friday night now! Just talking about it has me riled up! I was initially planning on just chicken wings, burgers, & dogs.

Dude, I'm telling you, try the margarine. It's a winner. As if it needs more fat, but still. The bark was noticeably better. Before I got my primo, I was using a brinkman barrel smoker that I did a bunch of modifications to that made it serviceable. That's how I cut my teeth for four years. When I bought the primo, my game instantly went up to a whole new level. It's a game changer. 

[BOAR_N2BWILD]

The easiest recipe I have for pulled pork - I can actually make it in a electric roaster- perfect for tailgating.
Bone in pork butt  and a rub that I get from  a local BBQ place. I then pour 1 can of sprite in it and let it cook on about 250 degrees for about 5 hours. I add more rub though out cooking. Use two forks and it will literally fall apart. serve with slaw BBQ sauce and potato buns. Great with sweet potato fries.

[pigture perfect]

Since I have to be in New England this weekend, I'm gonna say Lobster and crab cakes.

[Augustus]

Dude, I'm telling you, try the margarine. It's a winner. As if it needs more fat, but still. The bark was noticeably better. Before I got my primo, I was using a brinkman barrel smoker that I did a bunch of modifications to that made it serviceable. That's how I cut my teeth for four years. When I bought the primo, my game instantly went up to a whole new level. It's a game changer.

Yeah, I've been on the brink of upgrading to another... but it really just boils down to budget. Pork butts are so forgiving, it doesn't really matter with my setup. And, I've got baby backs & STL ribs down pat.  Plus, it's an excellent steak/chicken/burger/dogs grill, with plenty of real estate leftover for veggies/bread.  Even if I got another smoker, I'd still keep the grill... just because of the grill, ya know?

But, if I ever get serious about briskets, I'm absolutely gonna have to upgrade. Temp control on mine is just such an issue, I don't trust mine with a brisket (and I have found that out the hard way).

Thanks for the tip on the margarine! Melted? or just rub the margarine sticks on it before applying the rub?

[PorkRinds]

Yeah, I've been on the brink of upgrading to another... but it really just boils down to budget. Pork butts are so forgiving, it doesn't really matter with my setup. And, I've got baby backs & STL ribs down pat.  Plus, it still functions as an excellent steak/chicken/burger/dogs grill, with plenty of real estate leftover for veggies/bread.  Even if I got another smoker, I'd still keep the grill... just because of the grill, ya know?

But, if I ever get serious about briskets, I'm absolutely gonna have to upgrade. Temp control on mine is just such an issue, I don't trust mine with a brisket (and I have found that out the hard way).

I haven't actually done a brisket. They're just so darn expensive that I've just avoided them. I've done some rocking tri tips though. But this cooker makes grilled food and smoked food just so much better. I grilled up some bbq yard bird last night that was amazing. And it takes me about 60 seconds to light this thing with a mapp torch. I've baked bread, made pizza, done steak, burgers, ribs, chicken, wings, butts, and just about anything you can think of. It's so darn versatile. If I ever get another grill, I'll get a larger version of this one and keep both. They are expensive though. I have a buddy that sells then though, so I got a really good deal on mine. Like almost half price good deal. That made it more feasible for me. My wife was Leary about the price tag, but now she will tell you it's the best money we've spent. This summer I cooked on it 5-6 days a week. I can cook the entire meal on it and not heat up the kitchen, so that makes it even better! I even make dessert on it.

[Augustus]

I haven't actually done a brisket. They're just so darn expensive that I've just avoided them. I've done some rocking tri tips though. But this cooker makes grilled food and smoked food just so much better. I grilled up some bbq yard bird last night that was amazing. And it takes me about 60 seconds to light this thing with a mapp torch. I've baked bread, made pizza, done steak, burgers, ribs, chicken, wings, butts, and just about anything you can think of. It's so darn versatile. If I ever get another grill, I'll get a larger version of this one and keep both. They are expensive though. I have a buddy that sells then though, so I got a really good deal on mine. Like almost half price good deal. That made it more feasible for me. My wife was Leary about the price tag, but now she will tell you it's the best money we've spent. This summer I cooked on it 5-6 days a week. I can cook the entire meal on it and not heat up the kitchen, so that makes it even better! I even make dessert on it.

yeah, briskets are expensive, and... they're much more sensitive to temp spikes/drops. You really have to have your temp control managed or it won't turn out right.  It sounds like with your setup, you could do a very good cook.

At the risk of blasphemy, I do have a recipe for a complete oven-cooked brisket.... tastes just like out of a smoker. But, like you said, it doesn't have the bark.

I may just have to buy my own birthday present this year, and get myself a new smoker 

[Razorbax]

Yeah, I've been on the brink of upgrading to another... but it really just boils down to budget. Pork butts are so forgiving, it doesn't really matter with my setup. And, I've got baby backs & STL ribs down pat.  Plus, it's an excellent steak/chicken/burger/dogs grill, with plenty of real estate leftover for veggies/bread.  Even if I got another smoker, I'd still keep the grill... just because of the grill, ya know?

But, if I ever get serious about briskets, I'm absolutely gonna have to upgrade. Temp control on mine is just such an issue, I don't trust mine with a brisket (and I have found that out the hard way).

Thanks for the tip on the margarine! Melted? or just rub the margarine sticks on it before applying the rub?

Squeeze Parkay

[PorkRinds]

Squeeze Parkay

This man knows.

[Uncommon]

Would really like to cook the car or truck belonging to the person who torched Brandon Allen's car.

Would prepare the car by tenderizing it with a baseball bat.  Then, sear it with a nice flamethrower.

[footballfan]

 wasabi tuna in a raddichio sauce

[Pyotr Tchaikhogsky]

The Midwestern standard.  Grilling brats and sweet corn.  We live in Iowa, and the fresh sweet corn from the farmers market is unbelievable.

[The Kig]

Whatever the bar at the Birmingham Marriott is serving... Hopefully, it will be Tiger served medium rare. Going to Tuscaloosa to take my Freshman daughter to an early lunch... then getting a room instead of driving back to Nashville, just so we can watch the game live.   Just know that I don't have the discipline to drive 3 hours without listening to a single score or checking my phone....

[footballfan]

The Midwestern standard.  Grilling brats and sweet corn.  We live in Iowa, and the fresh sweet corn from the farmers market is unbelievable.

https://www.youtube.com/watch?v=7FWBxVis49M

[Pyotr Tchaikhogsky]

https://www.youtube.com/watch?v=7FWBxVis49M

Haha, yep that's about right.

[Steef]

Pizza Hut.

Deep dish meat lovers. Hot wings.

Too much football on the tube, to spend time cooking.

[Razorbax]

I also will have a bottle of Pappy 15 that was gifted to me a couple years ago.....When we beat Auburn, I'll finally open it and take a nice dram or two from it....

[GoHogs1091]

This is the recipe that I use also for boston butt. Sauce?

I have tried a lot of BBQ sauces.  Here is my personal list of the best that I have found (in this particular order).

1.  Van's Pig Stands Mild Sauce-  A restaurant over in Shawnee, Oklahoma since 1930.  Their mild sauce is available on their web site in the Online Store.

http://pigstands.com/newstore/index.php?dispatch=categories.view&category_id=1

The sauce has some tangyness, but it is really, really good on smoked meat.

Tied for 1st with Van's Pig Stands

Lotta Bull BBQ Original Sauce-   Mike Davis' sauce.  Davis is a really good competiton smoker on the BBQ competition circuit (he is a 4 Time American Royal Grand Champion).

http://lottabullbbq.com/store/

http://www.thekansascitybbqstore.com/products/lotta-bull-bbq-original-barbecue-sauce

Davis' sauce is just a really good sauce.  It does have some smokiness to the sauce (not too much smokiness).  The bottle of it I had, I let someone try a spoon of it, and the person stated that it tasted like it had meat in the sauce (person was tasting the smoky aspect).

2.  Curley's Famous Hickory Barbeque Sauce-  This is a sauce from Hutchinson, Kansas.  It is a very good sauce.  It is all natural with no preservatives added-- an award winning recipe for over 25 years.  The Wal-Mart Supercenters in Fort Smith carry it (at least 2 of the Supercenters in Fort Smith do), but I don't know how many other Wal-Mart Supercenters carry Curley's Famous Hickory Barbeque Sauce.

The Hickory one is the 2nd from the left in the following picture.

http://www.curleysbbq.com/

3.  Big Bob Gibson Championship Red Sauce-  A restaurant over in Decatur, Alabama.  The sauce has won the Best Sauce on the Planet Award at the Kansas City American Royal. 

http://bigbobgibson.com/championship-red-sauce-1-19-oz-bottle/

http://www.thekansascitybbqstore.com/products/big-bob-gibson-red-bbq-sauce

What is interesting about the Big Bob Gibson sauce is that it has steak sauce as one of it's ingredients.

4.  Horizon Original Barbecue Sauce-   Horizon also makes smokers.  It is a Perry, Oklahoma sauce.  The Horizon sauce has won the Best Sauce on the Planet Award at the Kansas City American Royal twice.  The Atwoods Farm and Implement Store in Fort Smith has the Horizon sauce for sale, but I don't know if other Atwoods store locations has the sauce.

http://www.horizonbbqsmokersstore.com/servlet/the-300/Horizon-Original-BBQ-Sauce/Detail

http://www.thekansascitybbqstore.com/products/horizon-original-barbecue-sauce

The Horizon sauce is just a really good, balanced sauce.

5.  Wabash BBQ Mild-   Wabash BBQ is a restaurant up at Excelsior Springs, Missouri. 

http://www.wabashbbq.com/bbqsauce.html

The Wabash BBQ Mild sauce is a sweet tasting sauce (not too sweet). 

[ImHogginIt]

Grilling ribeyes

[ImHogginIt]

Pizza Hut.

Deep dish meat lovers. Hot wings.

Too much football on the tube, to spend time cooking.

That's what I'm gonna do Thursday for the A&M/South Carolina game. Throw in lots of beer too 

[troyer37]

Well you guys got me on the butter. I have an electric smoker and yes i know some people say its not a true smoke but I love that it keeps a consistent temp and i don't have to always check on it. Set it and forget it. I am going to look into this primo smoker though sounds like it gets stuff done PorkRinds.

[PorkRinds]

I have tried a lot of BBQ sauces.  Here is my personal list of the best that I have found (in this particular order).

1.  Van's Pig Stands Mild Sauce-  A restaurant over in Shawnee, Oklahoma since 1930.  Their mild sauce is available on their web site in the Online Store.

http://pigstands.com/newstore/index.php?dispatch=categories.view&category_id=1

The sauce has some tangyness, but it is really, really good on smoked meat.

Tied for 1st with Van's Pig Stands

Lotta Bull BBQ Original Sauce-   Mike Davis' sauce.  Davis is a really good competiton smoker on the BBQ competition circuit (he is a 4 Time American Royal Grand Champion).

http://lottabullbbq.com/store/

http://www.thekansascitybbqstore.com/products/lotta-bull-bbq-original-barbecue-sauce

Davis' sauce is just a really good sauce.  It does have some smokiness to the sauce (not too much smokiness).  The bottle of it I had, I let someone try a spoon of it, and the person stated that it tasted like it had meat in the sauce (person was tasting the smoky aspect).

2.  Curley's Famous Hickory Barbeque Sauce-  This is a sauce from Hutchinson, Kansas.  It is a very good sauce.  It is all natural with no preservatives added-- an award winning recipe for over 25 years.  The Wal-Mart Supercenters in Fort Smith carry it (at least 2 of the Supercenters in Fort Smith do), but I don't know how many other Wal-Mart Supercenters carry Curley's Famous Hickory Barbeque Sauce.

The Hickory one is the 2nd from the left in the following picture.

http://www.curleysbbq.com/

3.  Big Bob Gibson Championship Red Sauce-  A restaurant over in Decatur, Alabama.  The sauce has won the Best Sauce on the Planet Award at the Kansas City American Royal. 

http://bigbobgibson.com/championship-red-sauce-1-19-oz-bottle/

http://www.thekansascitybbqstore.com/products/big-bob-gibson-red-bbq-sauce

What is interesting about the Big Bob Gibson sauce is that it has steak sauce as one of it's ingredients.

4.  Horizon Original Barbecue Sauce-   Horizon also makes smokers.  It is a Perry, Oklahoma sauce.  The Horizon sauce has won the Best Sauce on the Planet Award at the Kansas City American Royal twice.  The Atwoods Farm and Implement Store in Fort Smith has the Horizon sauce for sale, but I don't know if other Atwoods store locations has the sauce.

http://www.horizonbbqsmokersstore.com/servlet/the-300/Horizon-Original-BBQ-Sauce/Detail

http://www.thekansascitybbqstore.com/products/horizon-original-barbecue-sauce

The Horizon sauce is just a really good, balanced sauce.

5.  Wabash BBQ Mild-   Wabash BBQ is a restaurant up at Excelsior Springs, Missouri. 

http://www.wabashbbq.com/bbqsauce.html

The Wabash BBQ Mild sauce is a sweet tasting sauce (not too sweet).

If I'm buying at the grocery store, I usually go for Curley's as well.  I've noticed that if you check the ingredients, and it doesn't' have high fructose corn syrup, it seems like it's going to be a decent sauce at least.  If they take the time to add real ingredients that I would use at home and not cut corners, it's usually pretty good.

[PorkRinds]

Well you guys got me on the butter. I have an electric smoker and yes i know some people say its not a true smoke but I love that it keeps a consistent temp and i don't have to always check on it. Set it and forget it. I am going to look into this primo smoker though sounds like it gets stuff done PorkRinds.

It's a machine bro.  I wouldn't rave about it if it wasn't the best grill I've ever used.  Any ceramic grill will do, so if you need to save some coin go with a big green egg or Komodo Joe.  Both will do a similarly good job.  I just like the primo oval shape. 

[Großer Kriegschwein]

That's what I'm gonna do Thursday for the A&M/South Carolina game. Throw in lots of beer too 

Make that 3 of us. Already informed the ol' lady its pizza on Thursday night. BBQ on Saturday.

[troyer37]

You guys will definetly have to let me know how all your BBQ turns out! I am pretty pumped about trying some of these new recipes!

[PonderinHog]

Blackened avalanchovies and s'mores...

[rzrbaxfan]

This is the best thread!  We'll be smoking some ribs.  I have a paprika/brown sugar/kosher salt rub plus a little squeeze parkay.  Don't know if I'm going to use apple or cherry wood yet.  My picky 2.5 year old wants to dip every kind of meat in some kind of sauce, but she eats rib meat like she can't get enough.  Wife loves it too.  Going to have grilled veggies for a side and pigs-in-a-blanket for appetizers.

As for the game, we have a small TV in the carport so I won't miss anything if I have to tend to the grill.

[PorkRinds]

This is the best thread!  We'll be smoking some ribs.  I have a paprika/brown sugar/kosher salt rub plus a little squeeze parkay.  Don't know if I'm going to use apple or cherry wood yet.  My picky 2.5 year old wants to dip every kind of meat in some kind of sauce, but she eats rib meat like she can't get enough.  Wife loves it too.  Going to have grilled veggies for a side and pigs-in-a-blanket for appetizers.

As for the game, we have a small TV in the carport so I won't miss anything if I have to tend to the grill.

I like a mix of cherry and hickory.

[ifghog]

Well guys it is my daughters 13th BDAY.  I will have twelve 13 yr old girls at my house. So yes feel sorry for me. With a group that big I am doing burgers and dogs...I told them from 3-7 I am off limits. Dear God I pray they leave me alone!

[1highhog]

Porterhouse Steaks, with grilled onions, peppers, squash, and stuffed mushrooms on the side.

[troyer37]

Haha just find a room with a TV and lock yourself in it. Bring some of that food of course!

[zane]

Going big this weekend

[zane]

Haven't done a drunken chicken in a while

[attachment deleted by admin]

[Razorbax]

Haven't done a drunken chicken in a while

Now if I can pry the secret of cooking upside down drunken chicken from you......

[Fort Dweller]

Now if I can pry the secret of cooking upside down drunken chicken from you......

Looks like the cook imbibed as well.

[troyer37]

Yes that is impressive.

[DeltaBoy]

Pork chops , Chicken and some Ribeyes,  :razorback:

[GoHogs1091]

If I'm buying at the grocery store, I usually go for Curley's as well.  I've noticed that if you check the ingredients, and it doesn't' have high fructose corn syrup, it seems like it's going to be a decent sauce at least.  If they take the time to add real ingredients that I would use at home and not cut corners, it's usually pretty good.

You make a good point about high fructose corn syrup.  A lot of sauces have it, so it can be difficult to find one that doesn't have HFCS.

Those sauces I listed are so good that I sometimes have a difficult time deciding which one I want to use.  A sauce that I am really wanting to try is from a restaurant (Hayward's Pit Bar-B-Que) up at Overland Park, KS.  The founder is originally from Hope, AR, and he perfected his recipes at Hope before going up to Kansas.  The second and third direct link each have a review of the sauce.

http://haywards-bbq.com/

http://www.thekansascitybbqstore.com/collections/sauces-marinades/products/haywards-pit-barbecue-sauce

http://www.kcbbqsource.com/haywards-pit-barbecue-sauce-18oz/     

[jwpattyson]

Goin for my fail safe Buffalo Chilli. After that it is a toss up.

[troyer37]

Does anybody know if head country has corn syrup?