So who's slaving over a hot grill or smoker over the Fourth of July weekend?

Predictions are for upper 80’s and lower 90’s in our area for the fourth. I got a brisket going on the smoker for Friday then scaling back to smoked yard bird on Saturday. Going with smoked pit beans, sweet corn with the brisket and deviled egg potato salad on Saturday with the chicken. I’ll be doing griddle breakfast all three mornings on the Camp Chef griddle. French toast and bacon one morning, eggs, sausage hash browns the next. Sunday morning will be fresh made cinnamon rolls in the Camp Chef pizza oven.

What’s everyone else got lined up?

Oh you betcha. Have pork belly and a fresh ham thawing right now.

We will be up on vacation starting on the 4th. So menu is pulled pork on Saturday, grill steaks on Sunday, grill brats Monday, fish fry Tuesday, chicken fry Wednesday, maybe pizza on Thursday, must go’s on Friday, lots of treats and sides throughout the week. Very excited! Hopefully it cools down a touch after Saturday and Sunday! Enjoy!

It’ll be a hot one that’s for sure! Have a good crew coming up for the weekend & the grill will be rollin’!
It’ll be T-bone steaks for the family on Thursday night.
Brats & Burgers for the Crew on Friday.
Planning on 6 racks of ribs in the smoker on Saturday!
Going to be a great weekend of FREEDOM!! FW just dropped $300 on munchies & sides for the weekend too! We won’t be going hungry!
Be sure to keep hydrated fellas!!

crappie55369 wrote:

Oh you betcha. Have pork belly and a fresh ham thawing right now.

Ooohh pork belly!! Burnt ends? Sliders? Pork belly is so much more than bacon! Sounds like everyone is going to have good ol’ American feasts for the Fourth!
With any luck we might be able to add some walleye fingers in for a appetizer in between meals! I’m heading up tomorrow to get the lawn mowed and weed whipping done before the wife and rest of the crew shows up on Friday. Good luck and keep it cool and safe everyone!

I don’t consider using any outdoor smoker, grill, or any other cooker “slaving”!
sounds like fun to me. I’ll help, what time should i be there?

Jeff Gilberg wrote:

I don’t consider using any outdoor smoker, grill, or any other cooker “slaving”!
sounds like fun to me. I’ll help, what time should i be there?

Agreed, not slaving! Last weekend, my FWs’ sister invited us over for a BBQ. My wife & I provided all the food to grill, plus the pasta salad. I did the grilling, my FD provided the dessert.

Other than wash the dishes afterwards, I’m still trying to figure our what my SIL provided,,,,,

HRG

Got invited to a friend’s birthday party and he is doing the slaving for pulled pork. I’ll try not to judge.

IceNEyes1986 wrote:

It’ll be a hot one that’s for sure! Have a good crew coming up for the weekend & the grill will be rollin’!
It’ll be T-bone steaks for the family on Thursday night.
Brats & Burgers for the Crew on Friday.
Planning on 6 racks of ribs in the smoker on Saturday!
Going to be a great weekend of FREEDOM!! FW just dropped $300 on munchies & sides for the weekend too! We won’t be going hungry!
Be sure to keep hydrated fellas!!

That a way to protein build!

At the rate our meal planning text has been going this week we’ll need 4 smokers to do all of the cooking. But then again we have 10 adults and 8 kids at the cabin Friday through Monday.

I’m smoking some big slabs of northern pike Friday night.
Saturday we’ll smoke wings. Fish fry saturday night, and we’ll crisp up the wings in the fryer before dropping the fish.
Pork loin and chickens on Sunday.
Not sure what I’ll do the rest of next week yet while on vacation. Some waterfowl & venison for sure.

Got the brisket on at 7am temp says 72 degrees outside but it feels warmer than that and not a wisp of a breeze. The rest of the gang should be here by noon. It’s a prime brisket which seem to cook faster and it’s just under 12lbs. so I’m hoping it finishes early to mid afternoon.

Then it can rest and we can get a pontoon ride in and come back and chow! I’ll admit when it gets hot like this I don’t get much of a appetite except for cold beer and vodka lemonades!!

Gold Coast chicken last night, spinach stuffed pork tenderloins tonight. Steaks on Saturday.im down in SE sconnie. Hot here too

Ice Cap, got my fingers crossed for you. 45 mins./pound is about the best I’ve ever experienced.

I’m smoking drummies, country style ribs and…smoked watermelon ham???

Any try that watermelon ham? Thought I’d give it a try. I’ll report my progress tomorrow.

..and yes, that’s a watermelon, and it needs to “brine” for 24hrs.LOL

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Ice Cap wrote:

<div class=”d4p-bbt-quote-title”>crappie55369 wrote:</div>
Oh you betcha. Have pork belly and a fresh ham thawing right now.

Ooohh pork belly!! Burnt ends? Sliders? Pork belly is so much more than bacon! Sounds like everyone is going to have good ol’ American feasts for the Fourth!
With any luck we might be able to add some walleye fingers in for a appetizer in between meals! I’m heading up tomorrow to get the lawn mowed and weed whipping done before the wife and rest of the crew shows up on Friday. Good luck and keep it cool and safe everyone!

I’ll be trying howtobbqrights recipe for pork burnt ends tomorrow. That will go on the weber smokey mountain. The ham will go on the weber kettle.

Friends in the driveway and a bunch of vodka lemonades next to the smoker should make for a good time

ClownColor wrote:

I’m smoking drummies, country style ribs and…smoked watermelon ham???

Any try that watermelon ham? Thought I’d give it a try. I’ll report my progress tomorrow.

..and yes, that’s a watermelon, and it needs to “brine” for 24hrs.LOL

I want see/hear how that wmh comes out!

crappie55369 wrote:

<div class=”d4p-bbt-quote-title”>Ice Cap wrote:</div>

<div class=”d4p-bbt-quote-title”>crappie55369 wrote:</div>
Oh you betcha. Have pork belly and a fresh ham thawing right now.

Ooohh pork belly!! Burnt ends? Sliders? Pork belly is so much more than bacon! Sounds like everyone is going to have good ol’ American feasts for the Fourth!
With any luck we might be able to add some walleye fingers in for a appetizer in between meals! I’m heading up tomorrow to get the lawn mowed and weed whipping done before the wife and rest of the crew shows up on Friday. Good luck and keep it cool and safe everyone!

I’ll be trying howtobbqrights recipe for pork burnt ends tomorrow. That will go on the weber smokey mountain. The ham will go on the weber kettle.

Friends in the driveway and a bunch of vodka lemonades next to the smoker should make for a good time

Can never go wrong following a Malcom Reed technique! I’ve made his pork belly burnt ends a couple times they are exceptional! I panned the brisket at 3 in the afternoon covered in foil shut the smoker down and left it in there and took a 2 hour pontoon ride. Came back and let it rest a couple more hours. Ate about 7 and it was delicious.

Sounds like a lot of interesting things being cooked up. That watermelon ham sounds interesting let how are you bringing that clown color? Let us know how it turns out!
Sounds like another hot one today.
Another vodka lemonade day!

Just picked the beef shorties and chedder dogs this morning I didn’t get my order in this week but the butcher had these. Gave me a $1 off because they were the half with less meet $3.99 ain’t bad.
Hot dog to snack on.

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Smoking away

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I’m not super original, but I’ve got bbq cheddar brats, bacon cheddar brats, beef cheddar brats, MN gold dogs, and a Hanks orange for the cook. Ya, we like cheese!!! Happy sweaty 4th!

ClownColor wrote:

Smoking away

man that looks awesome. Can’t wait to see the final product.

Forgot ma pic!

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At the in laws this weekend on Nokomis. I’m cooking tonight. Fifield meats Sheboygan style brats, cheese burgers, baked beans, watermelon, brownies.

This morning was a little fishing. Double smallys and some real nice gils.

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smoked ham is finished. Burnt ends are taking a little longer then planned but look amazing so far. Glaze is still wet

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🤤🤤🤤🤤🤤

That ham looks delicious.

I’m in the final stages of my watermelon ham.

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Grilled T-Bone, ribeye, homemade banana cream pie with real whipped cream in the fridge. Life is good!

Well…it was about 40% approval rating as it was too salty. It was fun anyways and something different.

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Well the short ribbs are this. Turned out great after 6 hours on the grill with an hour of smoke.
Ya don’t get these at the grocery store.

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ClownColor wrote:

Well…it was about 40% approval rating as it was too salty. It was fun anyways and something different.

You going to try it again? Trial and error. Look forward to the next one.