Tennis Warehouse-Mid Atlantic Chapter

[JRstriker12]

Originally Posted by Hitman99

Anyone going to the tennis party at FRC Saturday night? Last party of the indoor season!

I can only dream of doing that right now.

Eff... weather turned dark. Hope it clears before I have to make a run to Arlington.

[PaulMan]

Downs, what are the rain out odds for your Nats game this evening? FREE food and drinks doesn't cover rain outs right??? haha

[little_e]

Originally Posted by coolblue123

Hi Hitman. I want to smoke my first whole pork picnic. Since I'll be home all weekend with the baby. So wanted to make something good. Questions in general:
1. Do you have to brine first? Alton Brown does, wondering if you have to?
2. Dry Rubs? Can I just buy a store brought ones? There's another rub Costco sells besides their Mesquite Rub.
3. I am going to do it on my Kettle Charcoal Grill. Planning to use a aluminum disposable plan and put soaked wood chips in the middle with charcoal on the side. Any tips on temperature control? I heard we have to keep the temp around 200 to 230.
4. What's the internal temp for Smoked Pork? 180? Planning to put a temp probe inside.
5. Lastly, Do you mop? If u do, it's just apple cider vinegar and water right?

Not Hitman but I dabble in this area and have smoked several whole shoulders.

1: I don't brine but I do remove the skin from the shoulder. Depending upon time I will rib with a dry rub the night before.

2: Dry rub I make my own so I don't know about store bought.

3: For the smoke your plan sounds fine and I try to keep my smoker around 250. On a kettle it will be a little harder but not to bad. Leave the top vent wide open and use the bottom vents for air control.

4: The meat probe is a great idea. I use one at all times. I use the Maverick ET-73 it is a meat probe and a pit probe. I cook all of my shoulders to an internal temp between 195-200 and then let them rest for a hour to a hour and a half.

5: I don't mop so I have no idea on this.

[PaulMan]

Nice! Lots of barbecue masters here!

[downs_chris]

Originally Posted by PaulMan

Nice! Lots of barbecue masters here!

when is the next grill "meat" (see what i did there?)?

[hollywood9826]

Originally Posted by coolblue123

Hi Hitman. I want to smoke my first whole pork picnic. Since I'll be home all weekend with the baby. So wanted to make something good. Questions in general:
1. Do you have to brine first? Alton Brown does, wondering if you have to?
2. Dry Rubs? Can I just buy a store brought ones? There's another rub Costco sells besides their Mesquite Rub.
3. I am going to do it on my Kettle Charcoal Grill. Planning to use a aluminum disposable plan and put soaked wood chips in the middle with charcoal on the side. Any tips on temperature control? I heard we have to keep the temp around 200 to 230.
4. What's the internal temp for Smoked Pork? 180? Planning to put a temp probe inside.
5. Lastly, Do you mop? If u do, it's just apple cider vinegar and water right?

1. You dont have to brine. Dpeneding on what you are smoking it may be too late to brine anyway. If you are doing pork chops or tenderloin you want to brine for 12-24 hours. But a Boston Butt or whole pork loin will need at least two days to soak up all the salt water, herb and whatever seasoning goodness.
2. With Rubs its personal and you will never know until you try it. I think mesquite is a good flavor along with the pork.
3. Cant help you with temp control on a kettle. But typically 225 is the sweet spot for smoking. If you have an accurate thermo on the top of your kettle it will probably read 190ish when at grill level it closer to 220. With my offset smoker I know it way easier and quicker to add heat (more coals) then to take it away. Its mostly regulating the air flow to the coals. Too much air and it burns hotter and faster, too little air is the opposite. Probably simlar with all smoking i would imagine
4. All pork should be cooked to 160 internal temp. I usually pull it off when its a tad under as I usaully let it sit covered for 30 minutes.
5. Some mop some dont. Again it prefrence. Also people use different things in the mop. Some go just like you said vinegar and water another simple one to use is.

3 cups apple juice
1 cup veggie oil
1/2 cupworcester
1/2 cup cider vinegar

Others wil use beef broth and throw some pepper and dry mustard in it. Its trial and error. There are so many different ways to do it, why not try a couple and see what you like best.

[PaulMan]

We had a nice Friday picnic lunch here at work. The usual burgers, potato salad, chicken, coleslaw, dessert, et al. But, also one of the my Haitian colleagues brought in a bunch of jerk seasoned quail to bbq. Effffffin yum !! [channeling tennismonkey] So full now...gotta play some tennis in a few hours but I'm thinking of having thirds, fourths, and more since it's so good and there are still 2 full plates left over...

[downs_chris]

Originally Posted by PaulMan

Downs, what are the rain out odds for your Nats game this evening? FREE food and drinks doesn't cover rain outs right??? haha

i hope not! the diamond club should be nice!

[coolblue123]

Originally Posted by Topaz

Alembic cord?!? Oh dear!!!

Its the stem cells that they (we?) are after.

Umbilical cord.

And yes, I actually pulled an A out on my OB final exam! Woot!

One more to go!!!

nice Topaz! sorry mispelling.
i guess I won't be getting my OB license after all. =)

What med degree are you getting?

[sapient007]

monkey.. i hope you have your list ready it will be packed tmrw

http://www.washingtonian.com/blogs/b...ko-de-mayo.php

Azn Eats
This truck doles out hearty Asian barbecue-- kalbi, Korean short ribs, and teriyaki chicken--served over rice.

BBQ Bus
We're fans of the pulled pork, meaty ribs, and vinegary slaw--available all together in a sampler dish.

Big Cheese
A classic DC truck serving not-so-classic grilled cheese. You can't go wrong with a Mt. Fuji--Brie and apples--or the artichoke-laden St. Pat.

Borinquen Lunchbox
The only Puerto Rican truck in the lot dishes up items like a classic Cuban or a churrasco sandwich with marinated skirt steak.

Cajunators
This colorful truck delivers N'awlins-style fare--po' boys, jambalaya, and andouille gumbo.

Carnivore BBQ
We're fans of Carnivore's hefty combo of tender brisket and pulled pork topped with hot mustard sauce and a side of porky beans.

Chef Driven
One of the many new trucks on the scene, this truck's menu is subject to what's in season--past dishes include fish tacos and shrimp risotto.

Chupacabra
Named for the goat-sucking monster of Puerto Rican and Mexican lore, this truck doles outs some of the tastiest Mexican tacos around. Versions we've enjoyed: beef short rib with guacamole, and veggie tacos with eggplant and pickled jalapeño.

Curbside Cupcakes
Washington's first cupcake truck is still going strong with a fleet of flavors such as red velvet, classic vanilla, and lemon.

Dangerously Delicious Pies
You'll find both sweet and savory samplings from the H Street pie shop that range from pork barbecue and chicken pot pie to seasonal berry and chocolate chess.

DC Empanadas
The classic street food gets creative fillings here, like Buffalo-style chicken with blue cheese and Indian samosa-esque potatoes and peas.

DC Slices
Hit this vendor when you're in the mood for a fresh slice topped with Buffalo chicken or bacon and pineapple. Tater tots are a possible side item.

Dorothy Moon's Gourmet Burgers
Burger fans can order a single, double, or triple stack of patties with unlimited toppings such as mushrooms, bacon, and a fried egg.

Doug the Food Dude
One of the few Virginia-based trucks participating, the Dude has been making inroads into DC with the likes of lobster rolls and Cajun shrimp wraps.

El Floridano
Stop here for tasty, filling sandwiches such as Vietnamese bánh mì and a chopped-pork Cuban.

Feelin' Crabby
You'll probably be feeling the opposite after digging into the fresh lump-crab salad, over greens or piled on a kaiser roll.

Fojol Bros.
All three Fojol Bros. trucks are making an appearance, including Indian-themed Merlindia, Benethiopia, and Volathai, plus special guest "Rolling Silence," which dolls out lassi pops.

Goodies Frozen Custard
This attention-grabbing vehicle churns out rich vanilla frozen custard.

Halal Grill
This sister to the Halal Gyro Plus truck offers platters of marinated chicken and meats served over rice or wrapped in pita.

Hula Girl
Get in the island groove with Hawaiian eats like sticky rice with Kalua pork, teriyaki chicken sandwiches, and Spam musubi (Hawaiian sushi--it's good, just eat it).

Kabob Bites
You'll find a mix of Indian and Brazilian barbecue kabobs, like chicken tikka, lamb curry wrap, and beef churrasco.

Mojo Truck
Hefty chivito sandwiches are the bill of fare here. Fillings include steak or chicken combined with mozzarella, ham, avocado, and a fried egg.

Orange Cow
Look to the truck with the fetching eyelashes on her headlights for single, double, and triple helpings of ice cream in flavors like mint chocolate chip and banana cream pie.

Pepe
We've tried all Pepe's Spanish flautas, or baguette sandwiches, many of which are delicious. Go simple with serrano ham and Manchego cheese, or for a more decadent experience, opt for seared tenderloin, piquillo peppers, and blue cheese.

Pleasant Pops
This pop provider is taking a break from building its storefront to served up frozen favorites like the strawberry-rhubarb, honey-lavender-cream, and cucumber-mint popsicles.

Popped! Republic
Like a lot of alliteration? DC-themed flavors of popcorn are what's on offer here, including K Street Kettle Korn and Congressional Cheddar.

Porc Mobile
It's not all meat at Porc (though there's plenty of sausage and pastrami). Try the rich Gorgonzola mac as a main or side.

Red Hook Lobster Pound
Still some of the best lobster rolls in town, period, and always worth a wait--besides, the line will buy you time to decide whether you want it Maine-style (chilled with mayo) or the warm Connecticut version with butter.

Rolling Ficelle
We've found many of the baguette-like sandwiches here tasty, but one of our favorites is the De Kooning, with roast beef, cherry-pepper relish, and horseradish mayo.

Rolls on Rolls
Kathi rolls--kinda like pita bread--are filled with Indian ingredients such as chicken masala or curried mixed vegetables.

Sang on Wheels
The only Laotian food truck at the fiesta serves items like drunken noodles, barbecue lamb, and fried fish with spicy basil sauce.

Sâuçá
The globally influenced cooks inside this mobile eatery are making everything from fish tacos to butter-chicken flatbreads.

Sinplicity
This Falls Church-based operation scoops ice creams both classic (butter pecan, Madagascar vanilla) and avant garde (strawberry biscotti, cantaloup-sea salt sorbet).

Sol Mexican Grill
There are many ways to load up the tacos and burritos at Sol, but we like keeping it simple by ordering chicken tacos with guacamole, pico de gallo, and salsa verde.

Stella's PopKern
Because one popcorn truck is never enough: More munchies can be found at Stella's, where unusual flavors include basil-ginger-sea salt and Old Bay-cheddar.

Stix
Kids love food on a stick--of which there is plenty at Stix. Think skewers of barbecue chicken, tomato Caprese salad, or grilled pineapple.

Sweetbites
This little truck has lots of treats, including eleven flavors of cupcakes, lemon bars, cookies, and cheesecake.

TaKorean
DC's original Korean taco truck is still one of our favorites. Try one of each filling (bulgogi beef, chicken, and tofu) topped with spicy kimchi slaw.

Tapas Truck
This new truck serves Spanish tapas such as bacon croquettes and spicy sautéed shrimp.

Tasty Kabob
This well-known fleet of trucks doles out marinated chicken, lamb, and veggies over rice or salad, or in gyros.

That Cheesecake Truck
Individual cheesecakes run in flavors including classic plain, key lime, and Italian hazelnut.

Tops American Food Company
It doesn't get more American than chili-cheese dogs, fries, or a sausage topped with fried egg, cheese, and maple syrup on a roll.

choose wisely.. out of those i'll prob just do El Floridano and/or Fojol Bros.

[Topaz]

Originally Posted by coolblue123

nice Topaz! sorry mispelling.
i guess I won't be getting my OB license after all. =)

What med degree are you getting?

RN.

Did OB and psych rotations this semester. For some reason, they thought doubling up was a good idea. It wasn't. Also had pharmacology but finished that yesterday.

One more to go!!! Monday at noon, I'M DONE!!!

(well, until my summer class starts)

[Topaz]

Originally Posted by Angle Queen

A bottle of Maker's Mark, please. Works great. Til the next morning.

Glad to hear the exams are going well. What's the summer plans besides a boatload of tennis? And, hey, my June is filling up quickly. Do you have any set travel plans for Districts? How many cakes am I making?

Right now, just mixed and singles is set. We only just started our NOVA season. 1-1 so far. Goal is to make playoffs and then push from there.

So, mixed is in Midlothian. I believe you will need one cake for me and one for Downs!

Or, one for my 8.0 team and one for my 7.0 team?

Singles is at ODU I think. Not until November. We actually have another season of singles, so another chance to get that 4.0 team through!

Originally Posted by JRstriker12

Congrats Topaz.

Thanks Striker!!!

[coolblue123]

Originally Posted by Topaz

RN.

Did OB and psych rotations this semester. For some reason, they thought doubling up was a good idea. It wasn't. Also had pharmacology but finished that yesterday.

One more to go!!! Monday at noon, I'M DONE!!!

(well, until my summer class starts)

wow I was talking to the RN at the hospital during wife's stay. didn't know they run the show, not the doctors. more power to u! basically they said they can drive the docs nuts if they are not nice.

[coolblue123]

thx all for the smoke tips. I will smoke on Monday then. off I go in search for my 99 cent/lb picnic.

[coolblue123]

Originally Posted by sapient007

monkey.. i hope you have your list ready it will be packed tmrw

http://www.washingtonian.com/blogs/b...ko-de-mayo.php




choose wisely.. out of those i'll prob just do El Floridano and/or Fojol Bros.

sap. if u have half a decency for good Indian cooking, save ur stomach and stay away from fojols. their basmati rice was broken and clumped together , onions were found in their butter Chk, and their aloo gobi was really oily. maybe I had it on a bad day.
I can vouch for curbside cupcakes, red hook even though I think its too expensive, sauca, dangerous pies.
the bad list:
sang tasted generic, carnivore bbq is going to be like taking my kid to see avengers. 15 minutes after and they want to come out and servings are small, tasty bites have dry cupcake base and they are really $3 a bite.

[Hitman99]

In response to the multiple replies about smoking a "boston butt" pork shoulder roast, I agree with almost everything that has been posted, with a few exceptions.
* no need to brine, no need to mop.
* use liberal amount of your favorite rub. I have used the Costco Sweet Mesquite rub, which has a pretty intense mesquite flavor. I prefer to have the smoky flavor come from the actual smoke, not out of a jar. I use a Dizzy Pig rub that is pretty good, but to each his/her own.
* Good smoking temperature is 200 to 230. In a metal Weber type grill, it is pretty hard to maintain such a low temp for a long period of time. Either the temp will run away and get too hot, or the fire will die out. Best approach is to only get a few coals red hot, let the fire bed grow very gradually.
* Use wood chunks, not chips. For classic flavor, use hickory. I actually prefer apple wood, or maple, but that's just my preference.
* Internal meat temp needs to be between 180 and 190, but that's not the whole story. What will happen is that the temp will exceed 180 for a while, but will then drop back down. During this period the fat is being rendered out of the shoulder. If you take the shoulder off the fire too soon, the shoulder will be quite fatty, and pulling the pork is really messy. If you wait a little longer, a lot of the fat will be rendered out, and the pulled pork will be tender and moist, but not fatty.
* All that rendered fat has to go somewhere, which is why it is a good idea to have a drip pan under the meat. I sometimes get almost a quart of liquidized fat in my drip pan. If you don't have a drip pan, that fat drips onto the coals, burns up, and can sometimes put the fire out.
* When the internal meat temp goes back up to 185 or so, time to pull the meat off the grill/smoker. I immediately wrap it in foil, then wrap it in several layers of newspaper, put it inside a beverage cooler. Let it sit for 4 hours inside the cooler, then take it out for pulling.
* I have some "bear claws" that I use for pulling the pork, but two large serving forks works well also. Some people like to sprinkle more spice rub on the meat, others like to apply BBQ sauce. I prefer to pack the pork into large zip-lock freezer bags without any seasoning or sauce, then serve as is, let folks season and sauce to their individual taste.
* Pulled pork can be frozen and then reheated very successfully. Stays moist and tender.

[coolblue123]

thx everyone for tips! do I need to poke holes in the picnic so the smoke can get in? btw, how long should I expect to be smoking for a 14lb picnic?

[coolblue123]

anyone played with the zone xi 98 or 100?
what's the feedback? my NYC is taking along time to arrive.

[downs_chris]

Originally Posted by coolblue123

anyone played with the zone xi 98 or 100?
what's the feedback? my NYC is taking along time to arrive.

i've owned the xi98...pretty decent frame -- i think it has a good amount of pop -- with more feel than the vcore line...not a terrible frame...

[Hitman99]

Originally Posted by coolblue123

thx everyone for tips! do I need to poke holes in the picnic so the smoke can get in? btw, how long should I expect to be smoking for a 14lb picnic?

No need to poke holes, the smoke will leave a nice big pink ring around the outer rim of the meat. Cutting away some of the excess exterior fat will allow more smoke penetration, but the outer meat might be a little drier.

Fourteen pounds is a HUGE shoulder. The ones I get from Wegmans are usually around 8 pounds. I sometimes cook them overnight, but the risk is that the fire will go out. So lately I've been putting them on the grill around 6 AM, let it cook all day. My grill grate has a flip-up front, so I can add a few coals if I need to. My ceramic grill retains a phenomenal amount of heat, so I very seldom have to add any coals. A steel smoker/grill will probably need more coals, especially for a very large shoulder.

The shoulder will obviously cook faster at a higher cooking temp. Use a probe thermometer such as a Thermapen to measure the interior temp. If the temp gets to 190, watch the temp closely to see if it goes back down a bit. Assuming that it does, then wait until it comes back up to 185 or so before taking it off the heat.