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Old 13 May 2021, 22:06 (Ref:4051550)   #61
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Bloody brilliant.
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Old 13 May 2021, 23:50 (Ref:4051556)   #62
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May have to think on things and plan another good race day bit of cooking. I'll definitely have to bring the big grill instead of the walkabout then as well.
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Old 14 May 2021, 02:53 (Ref:4051573)   #63
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May have to think on things and plan another good race day bit of cooking. I'll definitely have to bring the big grill instead of the walkabout then as well.
I'm listening.....
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Old 14 May 2021, 18:38 (Ref:4051702)   #64
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I expect a tasting of these offerings at the track, assuming prices will be much lower in Louisiana so someone better get on it

https://robbreport.com/food-drink/sp...ntury-2817790/
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Old 16 May 2021, 15:25 (Ref:4051920)   #65
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Bloody brilliant.
I can't believe you have to wait until November for this race this year, but I'm already looking forward to it!

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May have to think on things and plan another good race day bit of cooking. I'll definitely have to bring the big grill instead of the walkabout then as well.
walking past the apartments by our house the other day I saw a walk about sitting there and I thought of the 1-year when you brought the big Weber.

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I expect a tasting of these offerings at the track, assuming prices will be much lower in Louisiana so someone better get on it

https://robbreport.com/food-drink/sp...ntury-2817790/
THose are almost all out of my price range!
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Old 17 May 2021, 01:13 (Ref:4051993)   #66
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Yeah, I woulda brought it last year but reduced numbers meant walkabout would work. This year I'm expecting the usual crew and hopefully the Bacons again. And some interloping ferriners (or however Field writes it) to join with Tony and talk that weird English.

I'm open to suggestions for race day roasted meats. If I can test a few rounds I could do ribs, usually in the smoker but think I could wing it on the Weber. If I get a trailer I may have to bring some fuel for the gennie and bring the smoker. Yeah it's early but gotta practice so I'm not winging it trackside. And with the deck almost done I can get to grilling again.
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Old 17 May 2021, 15:13 (Ref:4052057)   #67
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Yeah, I woulda brought it last year but reduced numbers meant walkabout would work. This year I'm expecting the usual crew and hopefully the Bacons again. And some interloping ferriners (or however Field writes it) to join with Tony and talk that weird English.

I'm open to suggestions for race day roasted meats. If I can test a few rounds I could do ribs, usually in the smoker but think I could wing it on the Weber. If I get a trailer I may have to bring some fuel for the gennie and bring the smoker. Yeah it's early but gotta practice so I'm not winging it trackside. And with the deck almost done I can get to grilling again.
The walkabout is old news, the new thing is the "Expert Grill". There were a row of these sitting in front of the meat case at local Walmart.
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Old 17 May 2021, 18:31 (Ref:4052095)   #68
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Improvement on the Lowes "standabout" with wheels and a handle there. FANCEEEEE
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Old 21 May 2021, 02:30 (Ref:4052479)   #69
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COTA apparently wants the 37 campers to get an early start Saturday of the Cup weekend. Practice for Super Trofeo starts at 7 am, but only for campers as gates don't open until 8 am, WTF guys. Guess it could be worse and Star Mazda at 7 am at Petit
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Old 29 May 2021, 21:26 (Ref:4053777)   #70
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Now that the deck is mostly finished I can move on to Petit prep. Taking suggestions to test so I'm not cooking it for the first time at the track. Gonna bring the big Weber again.

Testing a pork belly cooked like brisket this afternoon mostly because we had a belly in the fridge. Considering trying a couple brisket in it next and likely multiple racks of ribs. Usually do both in the Bradley but running the gennie for 12-14 hours to run it doesn't sound like a plan.

And yes, foreign visitors are allowed to vote. And considering making both smoked and just cured back bacon to bring for breakfast as well, since some people think streaky bacon is the wrong bacon.
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Old 29 May 2021, 22:43 (Ref:4053780)   #71
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The answer is belly cooked like brisket is quite tasty but will kill you.
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Old 1 Jun 2021, 17:17 (Ref:4054253)   #72
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Now that the deck is mostly finished I can move on to Petit prep. Taking suggestions to test so I'm not cooking it for the first time at the track. Gonna bring the big Weber again.

Testing a pork belly cooked like brisket this afternoon mostly because we had a belly in the fridge. Considering trying a couple brisket in it next and likely multiple racks of ribs. Usually do both in the Bradley but running the gennie for 12-14 hours to run it doesn't sound like a plan.

And yes, foreign visitors are allowed to vote. And considering making both smoked and just cured back bacon to bring for breakfast as well, since some people think streaky bacon is the wrong bacon.
I love that the race is 6 months out and you are now "prepping"

I am extremely interested in how the Brisket turns out. That is something you could even do ahead of time and just warm it on the Weber.
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Old 1 Jun 2021, 18:43 (Ref:4054263)   #73
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There's a "tailgate" brisket recipe that uses a well trimmed flat and can be cooked in around 4- hours. Usually I get a full packer brisket and butcher it myself in to the point and the flat. Flat is the leaner piece, often a rectangle with just the thin fat cap, the point is where the deadly and oh so tasty fatty bits are. Harder to carve as the grain moves a bit but much better marbling and what I always request at Das BBQ here, first cut brisket at 11 am and it's 50/50 meat to fat with lots of pepper and smoke.

But yes, brisket also warms nicely although you lose a bit of the bark as you want to warm it with some liquid usually beef stock.

And you've seen me cook, I'm not trying to test something there and eff it up. That wasn't the first time I had made the pork belly roast on the rotisserie and grilled sweet potatoes in the fat dripping from 2019. That was the third one. The wife is already prepping new recipes for the fall and testing 2 new cookies. But she's professional so maybe a bit more pressure when you're selling it.
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Old 14 Jun 2021, 01:10 (Ref:4056292)   #74
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Stay tuned to this space, considering a new toy and if I do potential for ribs one night and brisket on raceday. And a new way to make biscuits and cinn rolls
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Old 14 Jun 2021, 13:53 (Ref:4056350)   #75
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Stay tuned to this space, considering a new toy and if I do potential for ribs one night and brisket on raceday. And a new way to make biscuits and cinn rolls
I'm intrigued! Some type of robot butler perhaps?
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