Chef Jim Posted July 4, 2013 Share Posted July 4, 2013 I'll be sticking a pork shoulder in the smoker soon for pulled pork tacos with all the trimmings. Blackberry crisp, crumble, cobbler or fool for desserts using wild blackberries from our backyard. Not sure what I'm making yet. Mimosas soon. Well it's only 8:15am here so not that soon. Cheers everyone and eat well!! Link to comment Share on other sites More sharing options...
Just Jack Posted July 4, 2013 Share Posted July 4, 2013 Whatever is on the buffet at work tonight. Link to comment Share on other sites More sharing options...
Acantha Posted July 4, 2013 Share Posted July 4, 2013 Tater tot casserole and chili cheese dip I like to make fancier spreads for different occasions throughout the year, but the 4th is about simple, low brow American crappola! Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted July 4, 2013 Share Posted July 4, 2013 Chicken Spiedie kabobs, Hofmann hots and snappy grillers, and italian sausage made fresh daily at our local butcher. God it feels good to be back in central NY! Link to comment Share on other sites More sharing options...
CowgirlsFan Posted July 4, 2013 Share Posted July 4, 2013 Pork loin in the crock pot basted with grilled onions and barbecue sauce Link to comment Share on other sites More sharing options...
mead107 Posted July 4, 2013 Share Posted July 4, 2013 just got back from cooking Kabobs at the girls school . Link to comment Share on other sites More sharing options...
boyst Posted July 4, 2013 Share Posted July 4, 2013 something beef... Link to comment Share on other sites More sharing options...
Chef Jim Posted July 4, 2013 Author Share Posted July 4, 2013 something beef... Do you kill them first?? Link to comment Share on other sites More sharing options...
Taro T Posted July 4, 2013 Share Posted July 4, 2013 Roast chicken w/ wing sauce injected cooked in oil-less fryer along w/ salt potatoes and Cajun potatoes. Link to comment Share on other sites More sharing options...
Fan in Chicago Posted July 4, 2013 Share Posted July 4, 2013 Salad Rice Pilaf And Blackened Chicken (from scratch with my own blackening mix, been marinating the chicken since morning) Link to comment Share on other sites More sharing options...
Beerball Posted July 5, 2013 Share Posted July 5, 2013 We just finished up an All-American dinner of cheese fondue, meat fondue & vege tempura. Homemade raspberry or chocolate ice cream waiting in the wings. Link to comment Share on other sites More sharing options...
Chef Jim Posted July 6, 2013 Author Share Posted July 6, 2013 Leftovers today from the Fourth. Oh yeah and I don't have to go to work tomorrow like I did on the fifth. Link to comment Share on other sites More sharing options...
billsfanmiami(oh) Posted July 7, 2013 Share Posted July 7, 2013 On the 4th did beef brisket and pork shoulder in the smoker. Brisket was probably around 10 lbs after trimming and went about 13-14 hrs. Pork was two separate 7-8 pounders. First was done around same time as brisket but the second one took closer to 16 hrs for whatever reason. Had two smokers going and the one I did the pork in is a little more finnicky. All turned out great though. Yesterday was leftovers, burgers, sausages & dogs. Today was same for lunch then bacon wrapped filets for dinner. First time doing steaks on the in laws bad ass Viking out at their pool (just moved in a few months ago). It's got one of those sear setting burners for super high heat. Had it around 500, minute or so on each side then finished off on other burners. Some of the best steaks I've ever done! Link to comment Share on other sites More sharing options...
Garion Posted July 7, 2013 Share Posted July 7, 2013 On the fourth was white hots Ziegler plus the usual fourth of July fair. Love me some white hots. Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted July 7, 2013 Share Posted July 7, 2013 On the fourth was white hots Ziegler plus the usual fourth of July fair. Love me some white hots. One of the things I really miss about living in Rochester... Link to comment Share on other sites More sharing options...
14127 Posted July 7, 2013 Share Posted July 7, 2013 Chicken Spiedie kabobs, Hofmann hots and snappy grillers, and italian sausage made fresh daily at our local butcher. God it feels good to be back in central NY! And to think I got stuck with live raccoon shrimp and fresh ocean silver fillets. Link to comment Share on other sites More sharing options...
San Jose Bills Fan Posted July 7, 2013 Share Posted July 7, 2013 Chicken Spiedie kabobs, Hofmann hots and snappy grillers, and italian sausage made fresh daily at our local butcher. God it feels good to be back in central NY! This is the company which sponsors Kobayashi who is estranged from the Nathan's people. http://www.syracuse.com/news/index.ssf/2012/07/competitive_eater_takeru_kobay_1.html Kobayashi is the latest investor to join the “dream team” Hofmann investors, which includes Syracuse University Basketball Coach Jim Boeheim, former Dallas Cowboys quarterback Roger Staubach and Auburn native Phil Romano, the creator of national chains such as Fuddruckers and Romano’s Macaroni Grill. The acquisition of the 133-year-old Hofmann company by the Zaccanelli Food Group was announced in May at Turning Stone Resort and Casino in Verona. Oneida Nation Enterprises is lead investor in the project, and its chief executive officer, Ray Halbritter, serves on the Hofmann board of directors. http://en.wikipedia.org/wiki/Takeru_Kobayashi On June 28, 2010, Kobayashi announced he would not compete in the Nathan's Fourth of July Hot Dog Eating Competition. The impasse was reportedly due to a Major League Eating's insistence that Kobayashi sign an exclusive contract with the organization that would prevent him from competing in contests not sanctioned by MLE. Link to comment Share on other sites More sharing options...
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