| Fabvsix |
What you guys have planned for the GRILL or SMOKER this weekend ?
Let's HEAR it !
Baby Back ribs...
BTW: My smoked Turkey/Alder wood Gumbo was to DIE 4 ! ;) ;) ;) |
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| gdot |
| I'm still a rookie, so it's burgers and hot links on my grill this weekend. My guests will be lucky if they get melted cheese on their burgers :D |
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| MDteX |
| I've got the brisket rubbed down and aging and ready to go this weekend. I have some hotdogs, some brats and some Earl Campbell hotlinks! :2: Now if the weather will just cooperate. :cool: |
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| Fabvsix |
LOL !
Yeah, I have some brats coming too ! Poo yie as we say in Lousyanna..... |
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| greatscot |
| This weekend I will be doing Tri-tips, (root)beer-can chicken, and baby back ribs covered in Gates sweet 'n mild, and some burgers, cheese optional, Happy Fourth to all, and God Bless America :29: |
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| nightguy |
CAMPELLSPORT, Wis. -- Residents of Campbellsport, Wis., are going for a world record this weekend. They hope to make it into the Guinness Book of World Records with a bratwurst nearly 40 feet long.
Loehr's Meat Service made the brat, which will be placed in a 40-foot bun made by another business. A supermarket is supplying the condiments.
They're doing it in honor of Campbellsport Fire Department's 100th anniversary celebration tomorrow.
The Campbellsport Area Chamber of Commerce will be serving about 120 portions, each costing $10. The cost includes a T-shirt boasting ``Campbellsport-Home of the World's Largest Brat.''
The current Guinness record for a sausage is just over 34 feet long.
As for myself, I'm just making 3 Johnsonville beer brats and a couple of burgers as I type this. I live way too close to Wisconsin. |
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| DocWalk20 |
quote:
Forget hot dogs: Wisconsin town to make world's largest bratwurst
Gotta love them Cheeseheads! I wonder what they're going to use to turn it on the grill so it gets cooked evenly.
I'm sure they'll have plenty of this :7: to wash it down. |
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| Fabvsix |
And don't forget Schlenkerla at www.smokebeer.com
Awesome stuff ! :2: :2: :2: :2: :eek: :eek: :eek: :eek: :1: :1: :1:
Owners of Schlenkerla
The list of owners of the Schlenkerla is documented all the way back to the 15th century. Today the 6th generation of the Graser/Trum family is tapping the smokebeer.
1405 Fritz Vernbach
1414 Hans Rosing
1458 Albrecht Kuglein, Schneider
1485 Peter und Peters Vogler, Büttner
1489 Hans Steft, Hefner
1538 Asmus Schneider, Büttner "zum Blauen Löwen"
1620 Hans Düring, Büttner "zum Blauen Löwen"
1649 Jakob Stengel, Schneider "zum Blauen Löwen"
1650 Johann Kautsch, Schreiber des St.-Katharinen-Spitals
1662 Hans Rehe, Brudermüller
1677 Martin Bachalt, Mundschenk
1678 Jakob Schneider, Büttner "zum Blauen Löwen"
1685 Pankraz Kratzer, Büttner
1706 Georg Zimmermann, Büttner
1714 Peter Hirsch, Unterschultheiß
- Geschwister Fleischmann
1736 Johann Georg Brehm
1738 Johann Diller, his stepson
1767 Johann Wolfgang Heller, Büttner "zum Blauen Löwen"
1770 Anna Elisabeth Heller, his widow
1771 Johann Adam Heller, Büttner, her son
1779 Margarete Heller, his widow
1797 Josef Heller, brewmaster, her son
1823 Anna Maria Heller, his widow
1836 Georg Roth, brewmaster "zum Heller"
1861 Johann Gerner, brewmaster "zum Heller"
1866 Konrad Graser, brewmaster "zum Heller"
1877 Andreas "Schlenkerla" Graser, brewmaster "zum Heller"
1907 Michael Graser, brewmaster "zum Heller"
1936 Jakob Trum, brewmaster "zum Heller"
1967 German Trum, brewmaster "zum Heller"
2003 Matthias Trum, brewmaster "zum Heller"
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| Pauls MDX |
Omaha Steaks and Filet Mignon, it's going to be a yummy weekend.
:yesyes: :claphead: :yesyes: :claphead: :yesyes: :claphead: :yesyes:
PS - Getting the Weber all ready today. |
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| Fabvsix |
| I have to clean out my smoker too ! That is the ONLY draw back with a Pitts and Spitts Ultimate Upright Smoker, is you have to rinse out, spray pam (keep it lubricated) everytime you use it to prevent rust. You have to vacum out the ashes too, but all in all, it's worth it......headed to the store so I can dry rub the meat ! |
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| Pauls MDX |
That looks so good I can taste it over the web!!! WOW!!!!!!!!!!!!!!!!!!!
:29: :awais: :29: :awais: :29: :awais: :29: |
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| zafer |
quote:
Originally posted by Pauls MDX
That looks so good I can taste it over the web!!! WOW!!!!!!!!!!!!!!!!!!!
:29: :awais: :29: :awais: :29: :awais: :29:
Thanx. This is nothing. I should have taken a picture of the tapas and mezes.
:drool: :drool: :drool: |
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| crmsnidol |
Burgers, hotdogs and marinated chicken here (for the guests).
My wife and I enjoy kebobs made with:
25-35 count shrimp (peeled)
marinated chicken
quartered portabello mushroom
quartered vidalia onion
quartered green and red bell peppers (on mine, not hers)
cherry tomatoes (on hers, not mine)
red bliss potatoes
They take a while to prepare but the end result is worth it.
Happy 4th to all. |
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| BigDog |
Oh my! Someone has some sore fingers from threading all those skewers!
I have boneless chicken breasts marinating in olive oil, lime juice, paprika, thyme, oregano, and cayenne pepper. YUM!
I'm making baked brie w/caramelized onions for an appetizer, and a friend is binging ahi ceviche. I'm also serving sicilian broccolini, (sliced garlic and hot pepper flakes), roasted fingerling potatoes with rosemary and lemon, and yesterday I made chocolate mousse pie for dessert.
Oh, and lots and lots of our best wines from our collection. :D
Mrs. BigDog |
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| Maik |
A little surf and turf thing goin on here.
I bought 4 3 pound lobsters for baked stuffed lobster, stuffed with a scallop stuffing, baby back ribs, steaks and some grilled vidalias. Also the choudah is ready on the stove.
Then its time to sit back and watch the fireworks. |
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