Emergency bbq!

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Matthew L. Martin

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Jun 3, 2002, 10:40:34 PM6/3/02
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At 11:30 this morning I found out that my daughter and her boyfriend
were coming to dinner this evening. I may be a good cook, but making two
smoked trout feed four people takes a higher authority than I can muster.

I decided to do an emergency BBQ. I headed down to Home Depot to pick up
a patio protector and then to BJ's club for some meat. I picked up
three, pre-brined, 5 lb Perdue chickens and a cryovac of spare ribs (I
was planning on leftovers, really I was:-). I got home at 1:05, fired up
the ECB and did a quick prep on the meat. I rinsed, dried and tied the
chickens and made two different rubs, one for each of the racks in the
cryovac package.

I had all the meat (three chickens on the bottom, two racks of ribs in
the rib rack on top) at 2:10. I think I'm learning to maintain higher
temperatures. It's done by using a _lot_ of lump. Enough to be scary.

The kids arrived at 7:20. I took the meat out and put it on the gas
grill to "crisp" it up. We sat down to dinner at 7:50. All raved about
the ribs and chicken.

Yes, there are lots of leftovers:-)

Matthew (who thinks he's getting the hang of it)

--
"... Mr. (Gregory) LaCava, a producer-director who could be called a
genius except for the fact that Orson Welles has debased the term ...",
H. Allen Smith, "Lost in the Horse Latitudes"
Copy username over me to respond.

BOB

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Jun 3, 2002, 11:04:33 PM6/3/02
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"Matthew L. Martin" <mlma...@me.com> wrote in message
news:3CFC28A2...@me.com...

> At 11:30 this morning I found out that my daughter and her boyfriend
> were coming to dinner this evening. I may be a good cook, but making two
> smoked trout feed four people takes a higher authority than I can muster.
>
> I decided to do an emergency BBQ. I headed down to Home Depot to pick up
> a patio protector and then to BJ's club for some meat. I picked up
> three, pre-brined, 5 lb Perdue chickens and a cryovac of spare ribs (I

Good one on ya! We'll ignore the pre-brined...you did say emergency. Now
you have an excuse to keep the freezer stocked.

BOB


Jack Schidt

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Jun 4, 2002, 4:27:26 AM6/4/02
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"Matthew L. Martin" <mlma...@me.com> wrote in message
news:3CFC28A2...@me.com...
> At 11:30 this morning I found out that my daughter and her boyfriend
> were coming to dinner this evening. I may be a good cook, but making two
> smoked trout feed four people takes a higher authority than I can muster.

that and a couple loaves of bread and you coulda made history.....

>
> I decided to do an emergency BBQ. I headed down to Home Depot to pick up
> a patio protector and then to BJ's club for some meat. I picked up
> three, pre-brined, 5 lb Perdue chickens and a cryovac of spare ribs (I
> was planning on leftovers, really I was:-). I got home at 1:05, fired up
> the ECB and did a quick prep on the meat. I rinsed, dried and tied the
> chickens and made two different rubs, one for each of the racks in the
> cryovac package.
>
> I had all the meat (three chickens on the bottom, two racks of ribs in
> the rib rack on top) at 2:10. I think I'm learning to maintain higher
> temperatures. It's done by using a _lot_ of lump. Enough to be scary.
>
> The kids arrived at 7:20. I took the meat out and put it on the gas
> grill to "crisp" it up. We sat down to dinner at 7:50. All raved about
> the ribs and chicken.
>

another heroic rescue by bbq-man. nicely done!

Matthew L. Martin

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Jun 4, 2002, 8:21:13 AM6/4/02
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BOB wrote:


While not as good as the fatman's brine, the Perdue garlic and herb
chicken was most acceptable. I read through the ingredients list of the
injected flavorings and there was precious little that I wouldn't use.
At $.99/lb, they were a reasonable value. Keep them in mind if you have
the need.

We ate about 1/2 of one chicken (sent the remainder of that home with
the kids) and half of the ribs (!). The other two chickens and half of
the remaining ribs are going to be vacuum sealed and frozen. Trout
tonight, pulled pork tomorrow and ribs again the next day.

Life is good.

Matthew

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