Chefzilla wrote:I have a really nice portable cook top and cast iron grill. I'll bring that, my baked beans and my Wife's killer Potato Salad. If you'd like.
That would be hott.
And updated on other people.
PLA Training Day + BBQ (Saturday, 19SEP)
by Darius137 » Mon Aug 31, 2009 12:48 pm
That would be hott.
And updated on other people.
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by Kelharis » Mon Aug 31, 2009 2:46 pm
North Carolina Sauce is a bit too vinegary for me, I prefer the mustard base of South Carolina.
I usually smoke for 3-4 hours, then finish in the oven. This allows you to collect the pan drippings, and reheating pulled pork without pan drippings is a losing cause, since the meat is essentially overcooked already. The drippings with their collagen is what makes the meat "feel" like it's juicy.
Chef is forcing me to up my game, homemade cookies will be brought as well as the chips. (If I have time, I will make some homemade soft pretzels also).
I usually smoke for 3-4 hours, then finish in the oven. This allows you to collect the pan drippings, and reheating pulled pork without pan drippings is a losing cause, since the meat is essentially overcooked already. The drippings with their collagen is what makes the meat "feel" like it's juicy.
Chef is forcing me to up my game, homemade cookies will be brought as well as the chips. (If I have time, I will make some homemade soft pretzels also).
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by Chefzilla » Mon Aug 31, 2009 2:59 pm
I'm sensing the Airsoft Pacific BBQ Cook off coming soon.
Kel, that's a good idea of smoking for 3-4 hours then finishing in the oven. Good way to keep a constant temperature for the entire process.
I know this us hienously off topic but what type of grill do you use?
Kel, that's a good idea of smoking for 3-4 hours then finishing in the oven. Good way to keep a constant temperature for the entire process.
I know this us hienously off topic but what type of grill do you use?
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by Kelharis » Mon Aug 31, 2009 3:04 pm
I actually use a homemade ceramic jobbie using hot plates and terra cotta pots, Alton Brown style. The hot plates only get the temp to about 200 degrees, so using the oven cuts down about an extra 6 hours of time in the smoker.
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by Kelharis » Mon Aug 31, 2009 3:15 pm
Hehe, I'm thinking sometime we should fire up the turkey fryer and have a crab and or crawfish boil. Or we could just fry turkeys. Hot oil, open propane flames and forests sounds like a great plan!
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by Chefzilla » Mon Aug 31, 2009 3:23 pm
I'm so down for a crab and crawfish boil.
I'll bring the PBR!
I'll bring the PBR!
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by Cap n pickles » Tue Sep 01, 2009 10:41 pm
have the PLA decided on which camo there uniform will be?
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by Cap n pickles » Tue Sep 01, 2009 10:53 pm
cool beans.
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by Darius137 » Tue Sep 01, 2009 10:54 pm
Chefzilla wrote:I'm so down for a crab and crawfish boil.
I'll bring the PBR!
that'll be our next training day and BBQ. With you and Kelharis, it might just be a BBQ and if we have time, we'll pull out the AEG's.
When's a good season to have a crab and crawfish boil?
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by Kelharis » Tue Sep 01, 2009 11:39 pm
Crawfish season is the spring, so that wil have to wait. Dungeness season starts on December 1 for both Oregon and Washington. Looks like we might have to stick with BBQ for the time being.
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by Kendodude » Tue Sep 01, 2009 11:45 pm
I'll hopefully show up. Admin or teaching. Lend a hand in whatever.
I'll wear my AUSCAM because it's AWESOME.
I'll wear my AUSCAM because it's AWESOME.
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