Sounds like you got a plan!

I smoked a couple of racks of St Louis ribs yesterday. Used Meat Church Honey Hog rub with a sprinkle of Honey Hog Hot (doesn't take much) and I used the Caribeque Buffalo Que sauce. Turned out great.

Joco, how do you prep your St Louis ribs?

And, have you ever been to Grill Billies?.

Grill Billies is one of my favorite places.


I trim the whole spare rib to a St Louis cut. Remove the silver skin, and I rub them down with yellow mustard before applying the rub. I usually make my own sauce with a stick of butter, a whole bottle of John Boy and Billy's sauce, and some pepper jelly.

JocoPack said:

---

Grill Billies is one of my favorite places.


I trim the whole spare rib to a St Louis cut. Remove the silver skin, and I rub them down with yellow mustard before applying the rub. I usually make my own sauce with a stick of butter, a whole bottle of John Boy and Billy's sauce, and some pepper jelly.

---

Thanks. The pepper jelly is an interesting twist. I can imagine it's good.

JocoPack said:

---

Sounds like you got a plan!

I smoked a couple of racks of St Louis ribs yesterday. Used Meat Church Honey Hog rub with a sprinkle of Honey Hog Hot (doesn't take much) and I used the Caribeque Buffalo Que sauce. Turned out great.

---

Sounds good

It is very good. That is the recipe used by Carl Lewis(BBQ champ, owner of Carl and Chelle's) for his competition ribs.

JocoPack said:

---

It is very good. That is the recipe used by Carl Lewis(BBQ champ, owner of Carl and Chelle's) for his competition ribs.

---

I've met Carl a couple of times. He puts out some good grub.

Doing some stuffed salmon and scallops tonight with some fingerling potatoes. Two knuckles of Buffalo Trace and I'm on the screened in porch with the Braves game playing. Enjoying this weather. Very much needed after this week!

Grilled some nice thick cut ribeye last night. With lots of makers....gonna hit the butcher up today and see what he has.

JocoPack said:

---

Doing some stuffed salmon and scallops tonight with some fingerling potatoes. Two knuckles of Buffalo Trace and I'm on the screened in porch with the Braves game playing. Enjoying this weather. Very much needed after this week!

---

Sounds like a nice evening. I'm headed out to the butcher shortly to decide what I'll grill tonight. I am typically not a filet "must have one" type, but for some reason I have a hankering for one. May get that and wrap it in thick cut applewood bacon.. That may change though once I get there.

My wife just came in from the farmer's market with fresh corn, so I will grill that along with squash from our garden.

I may even break out the ice cream freezer and make something chocolate.

You had me at bacon wrapped filet but really got me with the garden squash and ice cream maker. What time we eating?

JocoPack said:

---

You had me at bacon wrapped filet but really got me with the garden squash and ice cream maker. What time we eating?

---

Be here about 7. 5 will work if you want to drink and enjoy watching the charcoal begin to work its magic.

Bell Tower Grey said:

---

JocoPack said:

---

You had me at bacon wrapped filet but really got me with the garden squash and ice cream maker. What time we eating?

---

Be here about 7. 5 will work if you want to drink and enjoy watching the charcoal begin to work its magic.

---

Shew I'd love to but the old lady's going to want me to grill her something tonight. May need to take a trip to Angier sometime today and see what they've got

Going to watch some racing today, gonna have the wife grab some nice crab legs for dinner tonight....bourbon will be flowing...

ncsupack1 said:

---

Going to watch some racing today, gonna have the wife grab some nice crab legs for dinner tonight....bourbon will be flowing...

---

If you drink one for me I'll drink one for you

Sounds like a plan. About to make one.

Let's all just drink one for one another.

Grill is clean and food is prepped for tonight. Ice cream mixture is together in the tank and chilling in the refrigerator. Picked up an 18 of PBR at food lion earlier for $10.49 and am enjoying one now. So far, Saturday has started off pretty good.

I like your way of thinking

Bell Tower Grey said:

---

Let's all just drink one for one another.

Grill is clean and food is prepped for tonight. Ice cream mixture is together in the tank and chilling in the refrigerator. Picked up an 18 of PBR at food lion earlier for $10.49 and am enjoying one now. So far, Saturday has started off pretty good.

---

Sounds like a plan. We got our crab legs for later. Having some Makers and watching racing for the day. Hope everyone is having a great Saturday.

Our dinner, ice cream included, could not have turned out any better. Actually damn well pleased because it seems there is always at least one miscue every time. Tonight, none. Enjoyed a couple of glasses of North by Northwest Cab by King Estate Winery with dinner. Now having a glass of Woodford with 2 cubes, and watching some of the "Pacific" series with the Mrs.

Been one of the most enjoyable Saturdays I've had in a while....full retirement is looking so much better. Won't be much longer.

Bell Tower Grey said:

---

Our dinner, ice cream included, could not have turned out any better. Actually damn well pleased because it seems there is always at least one miscue every time. Tonight, none. Enjoyed a couple of glasses of North by Northwest Cab by King Estate Winery with dinner. Now having a glass of Woodford with 2 cubes, and watching some of the "Pacific" series with the Mrs.

Been one of the most enjoyable Saturdays I've had in a while....full retirement is looking so much better. Won't be much longer.

---

Good for you, Bell. I loved The Pacific. If you haven't, read the books 'With the Old Breed' by Eugene Sledge and 'Helmet for My Pillow' by Lou Leckie. Incredible stories.

JocoPack said:

---

Bell Tower Grey said:

---

Our dinner, ice cream included, could not have turned out any better. Actually damn well pleased because it seems there is always at least one miscue every time. Tonight, none. Enjoyed a couple of glasses of North by Northwest Cab by King Estate Winery with dinner. Now having a glass of Woodford with 2 cubes, and watching some of the "Pacific" series with the Mrs.

Been one of the most enjoyable Saturdays I've had in a while....full retirement is looking so much better. Won't be much longer.

---

Good for you, Bell. I loved The Pacific. If you haven't, read the books 'With the Old Breed' by Eugene Sledge and 'Helmet for My Pillow' by Lou Leckie. Incredible stories.

---

I have not, but certainly will. Thank you for that tidbit.

Hope your weekend is going well.

Bell Tower Grey said:

---

JocoPack said:

---

Bell Tower Grey said:

---

Our dinner, ice cream included, could not have turned out any better. Actually damn well pleased because it seems there is always at least one miscue every time. Tonight, none. Enjoyed a couple of glasses of North by Northwest Cab by King Estate Winery with dinner. Now having a glass of Woodford with 2 cubes, and watching some of the "Pacific" series with the Mrs.

Been one of the most enjoyable Saturdays I've had in a while....full retirement is looking so much better. Won't be much longer.

---

Good for you, Bell. I loved The Pacific. If you haven't, read the books 'With the Old Breed' by Eugene Sledge and 'Helmet for My Pillow' by Lou Leckie. Incredible stories.

---

I have not, but certainly will. Thank you for that tidbit.

Hope your weekend is going well.

---

It is brother, hope yours is as well.

I added those two books in because those are two of the main resources that the series 'The Pacific' were based off of. I would definitely read 'With the Old Breed' first. Doesn't take long to read because if you're already hooked in the show then you won't be able to put the book down. I did my senior paper for my history minor on the Pacific theatre of WW2. It's amazingly forgotten among the majority of Americans.

Had to make a quick trip to check on parents today; not grilling, but it hits the spot....White Swan bbq and fried chicken. Gotta do what ya gotta do!

Just found this thread.

For those that grind your own meat for burgers what cuts do you use? My grandfather left me his butchers grinder and I've neglected to use it yet but after reading this thread I'm going to asap.

RedWhitePod said:

---

Just found this thread.

For those that grind your own meat for burgers what cuts do you use? My grandfather left me his butchers grinder and I've neglected to use it yet but after reading this thread I'm going to asap.

---

Google "best meat cuts for home ground burgers". It will take some experimentation on your part until you find a combination you like; it took about 3 months for me to get my "go to". Regardless of what you use, always remember to add a little more fat to the mixture than what you think - it gives a lot more flavor and juiciness to your burger.

I keep a quart zip lock bag in the freezer with all my fat scraps, both beef and pork, and just throw a little in when I make my burgers. I add fat scraps to that any time we have it left from meals (I like to eat mine, but the other folks here won't, so I have a decent steady supply).

Let us know how you progress. Good luck

Glad you found the thread man.

My dad usually uses chuck steak. Your miles may vary but I've found them to be pretty good. I also keep leftover rib scraps when I trim my spare ribs to St Louis and we've thrown that in with some chuck steak before and it was slap your momma good.

Thanks dudes. I usually end up feeding the fish my scraps...whoops.

Charcoaled some marinated beef ribs and corn on the cob tonight. Mrs. prepared a fried zucchini and minced garlic appetizer. Spinach salad. Second bottle of Decoy 2013 Pinot Noir. Good start to the weekend.

Sounds good, Bell. I'm hopefully going to put some good ribeyes on tomorrow night. I'm at the beach now so I'll head to the Lowe's Foods tomorrow and get some prime grade beef

JocoPack said:

---

Sounds good, Bell. I'm hopefully going to put some good ribeyes on tomorrow night. I'm at the beach now so I'll head to the Lowe's Foods tomorrow and get some prime grade beef

---

By chance, are you at Oak Island? We're headed that way on Wednesday evening.

Picked up some nice ribeyes at the butcher this morning myself. Had them in some Allegro for a couple of hours. Got some sweet potatoes ready to go on the grill along with a few shrimp I'm going to grill and chop up over a salad.

No sir we're at Cape Carteret. If you're ever this way check out the Lowe's foods. Heck of a meat selection.

JocoPack said:

---

No sir we're at Cape Carteret. If you're ever this way check out the Lowe's foods. Heck of a meat selection.

---

We are usually at EI or KDH. My college roommate and I were talking earlier today; his folks have a place at Oak Island and he was mentioning the meat selection at the Lowe's there.....we're headed that way Wednesday. Can't wait, a lot of heavy duty grilling and drinking to be done.

I've always enjoyed shopping at the newer Lowe's since they are trying to compete with HT, Publix and Wegman's in the market now. They have definitely upped their game.

Picked up some sirloin bacon burgers from my butcher yesterday. Plan on grilling those later today with some corn on the cob. Beer during the race as usual....today is shaping up pretty nicely.

Happy weekend eve, guys. I've got 15 lbs. of fresh shrimp from Sneads Ferry, thanks to my aunt and uncle, that I plan to cook over the weekend.

Tonight I'm going to grill some, along with a pork tenderloin I'm brining in apple cider and Old Bay; and corn on the cob. I asked Mrs. BTG to prepare a salad and bake a loaf of her sourdough / rosemary bread.

My den beer refrigerator got here a day early, so I'm going shortly to pick up some Old Tuffy to stock it with. The weekend is shaping up nicely so far.