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Labor Day Weekend Cookout

Posted on September 7, 2009
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Everything you needed to know about shadowchaser

Jack Corzine has written 148 post in this blog.

I'm a 49 year old Union Ironworker who has numerous interests. Currently I am close to receiving my AAS in Network Administration in Security and am seeking a career change over to the IT field. I love to cook, love my wife and family, and love to live life as fully as I am able to and I try to reflect that in my writings here. Hopefully you will be able to take something from what I place here and put it to good use. Please feel free to comment on anything you wish to here, tell your friends about this website and come back for me. May the Lord God bless and keep you.

Yes, it is once again another blog post about me slaving over a hot grill to produce some mouth-watering vittles for unsuspecting guests (well ok, maybe not so unsuspecting).On the IMG_3165menu for this evening was the basic smoking meats that I usually cook, those being pork spare ribs, beef brisket, and a 4 lb. roasting hen. The ribs were rubbed with Jamaican Jerk Rub, Chipotle rub and my own spice mix (3 racks, 3 different rubs). The chicken was brined using basil, thyme, garlic, onion, blackpepper, paprika for about 6 hours prior to placing it on the grill. Cooking started at 5:00 a.m. in order to get the meat tender and delicious as all properly smoked meats should be. The guests were scheduled to arrive at 6:00 p.m.

More Irish Whiskeys.
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Wes and Nancy showed up bearing gifts of a pasta salad, a scrumptious chocolate/peanut Texas cake, and a bottle of Jaimeson’s Irish Whiskey (a nice touch as I have not had any good Irish Whiskey in a long time). Marty and Tish showed up shortly thereafter with Marty’s specialty tuna/pasta dish (not real sure what all was in it but it was good) and a bottle of wine. Jean had fixed a fruit pizza to go along with the meal as well so you can see that we had plenty to eat. The meat still had a bit of time left so we visited and admired my newly re-built firepit in the backyard, catching up with each other’s happenings and lives.
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IMG_3162IMG_3163Soon it was time to unveil the meats and to apply the bbq sauce. This time I opted for the simple and easy choice of Sweet Baby Ray’s BBQ Sauce (the original). I am still working on developing my own sauce but it is not quite ready to unveil yet. The ribs and the chicken both were of good color and wonderfully tender. The brisket unfortunately was not to the quality that I have been known to produce in the past. I believe that it was due to having to open my smoker in order to add the ribs and the chicken at the proper time to get them all done on time. Next time I will get the brisket on a couple of hours earlier in order to ensure the tenderness that I know I can obtain.

Overall though we had a wonderful evening. Although it had been sprinkling just before the guests arrived, we had a good couple of hour window of good dry weather and great conversations. Lord give me good friends, good food, and a nice fire to make my evenings complete. Below you will find some links to some recipes and other sites to whet your appetite and your creative side of cooking! Enjoy!!

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