AZFJ barbecue - Page 11

**puulboy** · 08-23-2007, 08:12 PM

Quote:

toddunderscore previously said:

Team names? How about "BellyDocs Big Bastard Brisket Barbecue Boys"

I could do a mean logo with that one.

How about the name BellyQ's "briskets to bowels doc's got you covered"

**TrAiLbUs1** · 08-23-2007, 08:30 PM

Quote:

puulboy previously said:

How about the name BellyQ's "briskets to bowels doc's got you covered"

ohhh man open that BBQ restuarant don

it'll be a hit, or chit

homedad · 08-26-2007, 05:22 PM

Hey Doc...do ya' have a list/date/time yet??? if so do I have to read all 103 posts to get it??? could ya update post #1???
did I mention I'm really hungry for some meat???

**BellyDoc** · 08-26-2007, 06:23 PM

Quote:

homedad previously said:

Hey Doc...do ya' have a list/date/time yet??? if so do I have to read all 103 posts to get it??? could ya update post #1???
did I mention I'm really hungry for some meat???

I just signed on to update... I'll do it now!

I've already formulated the plan in terms of timing. We're talking about Saturday after next, 9/8/07. I'd say people should show up around or after 4 pm so that I can get most of the cooking done prior. For fun, I'll plan to have the meat GOING till just after that so that people who show up at the beginning can stand around with beer as the meat comes out. The meat then has to REST for at least half an hour before it gets chopped up or pulled or sliced or whatever. I'm doing ribs for sure, a brisket for sure, and pulled pork (pork shoulder) maybe. It kinda depends on head count.

My big experiment for this run will be "preburning" the wood to achieve better temperature stability and smoke control.

***LandCruiserSteve*** · 08-26-2007, 08:31 PM

Quote:

BellyDoc previously said:

We're talking about Saturday after next, 9/8/07. I'd say people should show up around or after 4 pm so that I can get most of the cooking done prior.

Jon, save me a few ribs in the freezer in case I'm (a couple months) late getting there.

Anyway, have a great time!!!

homedad · 08-26-2007, 08:38 PM

Quote:

BellyDoc previously said:

I just signed on to update... I'll do it now!

I've already formulated the plan in terms of timing. We're talking about Saturday after next, 9/8/07. I'd say people should show up around or after 4 pm so that I can get most of the cooking done prior. For fun, I'll plan to have the meat GOING till just after that so that people who show up at the beginning can stand around with beer as the meat comes out. The meat then has to REST for at least half an hour before it gets chopped up or pulled or sliced or whatever. I'm doing ribs for sure, a brisket for sure, and pulled pork (pork shoulder) maybe. It kinda depends on head count.

My big experiment for this run will be "preburning" the wood to achieve better temperature stability and smoke control.

Thank you dr. jon....now I'll go wipe the drowl off my mouth

**BellyDoc** · 08-26-2007, 11:49 PM

Quote:

homedad previously said:

Thank you dr. jon....now I'll go wipe the drowl off my mouth

Your new avatar is disturbing.

homedad · 08-27-2007, 12:35 AM

Quote:

BellyDoc previously said:

Your new avatar is disturbing.

free dog....house trained...but he keeps starring at the wife when she showers....

1leglance · 08-27-2007, 12:47 AM

Oh Jon you rock sir

Well if you are talking Sat 9/8 at 4pm then you can count on 4 from my clan coming over to your place..
I will bring a variety of non-alch. beverages like root beer, cream sodas and then a bottle of port to go with the cigars I will be tote'n

Thanks again for lettin us join you in this bbq experiment

Katfish · 08-27-2007, 11:20 AM

It looks like we will probably be there! I'm drooling just thinking about the yummo bbq.