What to cook/smoke Sunday?

Way Off Topic Food
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I dont watch the NFL no sense, but my wifes grandma had a birthday (95!). Since the superbowl is on we figured have them over a little later during game since most of her family does watch that nonsense.

Due to not being able to get started til a little later, trying to figure out some things that can be done in 2-3 hr. Going to try and smoke some wings and cheeseburger sliders and Half a deer tenderloin (for my consumption) for sure… thinking maybe some meatballs??? Want to add one more thing just cause.

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Lil smokies !! Aka. (red neck hoursdevo’s) Cookum in a pot on the side burner with your favorite bbq sauce,DR pepper and grape jelly, Serve with tooth picks for that added touch. Wanna go real redneck ? celery and peanutbutter lol.
Also, I take a knee for the puppy bowl and the national anthem Donut, NFL can kiss my asparagus.

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Ribs. Pull the membrane of the back side. Smoke for an hour or until they start to draw up on the bone at 250-275. Wrap and put in oven at 275-300 til the bones get loose but quite able to pull out. YouTube smoking ribs and make it happen.

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Also go to Sam’s and get the biggest shrimp and oysters you can find, then buy 100% horseradish, Heinz ketchup ,lemmons, parmesan cheese and some Worcestershire sauce. talk about making an entrance. you be big pimpin sir

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I love a lil smokey (or 20), but got pigs in a blanket on buffet lineup

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You can’t put nothing on a grill without the mccain farms sausage or the boudin! Either regular boudin or crawfish!

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7

What time shall I arrive?

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Never heard of this blasphemy lol

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Come on man… i live at the bay/ocean, itd be sac-religious to get oysters at Sams.

Just had some of best oysters a little while back from Eastern Shore of the bay… salty, big, down right shame i didnt have about 20 more.

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10

Chalmette Louisiana has the best Gator boudin and seafood I’ve ever tasted.

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They are good

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12

You should get out more then

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10-4… i will look into ribs, didnt think ribs would be a quick deal.

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Lol , you ain’t half wrong, Ok , The vietnamese in Venice Louisiana can make a mean boudin as well.

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My bad, Didn’t know you were near the salty water. Us Arkey folks don’t have that luxury.

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Sams club. Three racks for 30$. Rinse. Remove membrane. Season and dont be stingy because they sweat. Smoke til you like the color or the meat draws up on the bone. Sauce at your discretion. Wrap and place meat side down. Bake at 275ish. Check til they stay to get loose. And by loose i mean the bone moves but doesnt come free. No one wants mush ribs. Fall off the bone ribs are over cooked ribs. Or say the hell with it and smoke them bad boys without crutching (wrapping) til tender. Thats my way. I like the crispy ends and tender middle.

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Forgive me for not using search button, about how long we talking for that?

Ill have about little over 4 hr window to get grill heated up and cool.

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Get out.

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It’s a pain getting good oysters in Kentucky, usually only get em once a year, because we have to order about a 100 and just about founder ourselves eating them. I wince buying them but forget all about that when the beer and the hot sauce are flowing… but its definitely a once a year thing

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Alright, I gotta ask everyone, babyback, st Louis or county style ribs?

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