Smoke Day?

buffetbuster


I have been keeping a close eye for a while, but the flights have just been too expensive.  It was actually cheaper to fly way out west, so I booked that instead.  Sorry to miss out on all the great company, bbq and especially pie!  Have a great Smoke Day/Pie Fest everyone! 

The Pie Nazi, er, Diva says:
No pie for you!

Nor do i deserve any pie.

bb
You always deserve pie!
Happy Smoke Day to all.  I hope you enjoy the brats from Bucyrus, MH is going to make some for me for supper tonight.  Yum!

I, myself, am unhappy to hear that the Hoffmans, and BB wont make it this year. I might!

You should!
 
Buddy

The Bratwurst are here, the Bratwurst are here!
 
The Bucyrus Bratwurst arrived via FedEx this morning, thanks to one Mr. Michael Hoffman of Gahanna, Ohio.  Looks to be about two pounds worth, eight Brats in all.  They're resting comfortably in my freezer until it's time for them to come into service.
 
JRPfeff, you'll need to reserve one Smoke Day grill for actual grilling.  Or better yet, maybe we can meet up with you or Pie Diva sometime ahead of SmokePieDayFest, pass the Brats off to you, and they can be smoked, Texas style.  Whaddaya think Mr. Hoffman; you know these links better than us.  Should we stick to grilling, or would smoking them be appropriate?
 
Thanks to Michael Hoffman for squaring up on our bet (for those who don't know what I'm referring to, see this thread: http://www.roadfood.com/F...Minnesota-m691730.aspx ).  We will think happy thoughts about him and lleechef as we chow down on May 26th.
 
Buddy

BuddyRoadhouse


JRPfeff, you'll need to reserve one Smoke Day grill for actual grilling.  Or better yet, maybe we can meet up with you or Pie Diva sometime ahead of SmokePieDayFest, pass the Brats off to you, and they can be smoked, Texas style.  Whaddaya think Mr. Hoffman; you know these links better than us.  Should we stick to grilling, or would smoking them be appropriate?

 
3 grilled, 3 smoked, 2 dissected raw...

I will prepare the Bucyrus Bratwurst per Mr. Hoffman's specifications.

Awesome!

A Message To The Pit Master:
The official word from Michael Hoffman regarding preparation for those Bucyrus Brats is this:
He uses the traditional "Wisconsin Method" (my term, not his) of simmering in beer and onions before grilling.  However, both he and lleechef agree that they would be excellent if they were smoked.
 
So, JRPfeff, it comes down to you.  Do you want me to get you the Brats sometime prior to Smoke Day, or shall we simmer and grill the day of the event.  Even with a generous two pounds worth, there are only eight links.  I don't think doing half and half will be a worthwhile effort.  I think we should commit one way or the other, and I'm leaving it up to use as chief cook and bottle washer to make the decision.
 
Buddy

Buddy,
 
I'm going to prepare the Ohio brats like I would anything I buy here.  No need to arrange an early drop-off.  I'll be doing my usual hot links in the smoker.  The fresh brats will be stand-outs on their own.
 
Jim

The countdown begins.  It is just 5 weeks until Smoke Fest/Pie Day, and I am excited about renewing the tradition.
 
I'll be changing up the meats from past Smoke Days, where I previously focused on the 4 competition meats - pork ribs, pork, beef brisket, and chicken.  Already mentioned in this thread are smoked corned beef (aka - fake pastrami) and undocumented bratwurst from south of the border.  I'm hoping to prepare my late-father's grilled beef tenderloin, which is not traditional barbecue, but is something I have always wanted to share with my friends.  I also hope to add some grilled or smoked fish to mix things up.
 
On the pie agenda you had better put in your requests in writing at this thread.  Pie Diva is looking to prepare a bunch of new pies, so if you don't request a favorite, it may not be here.
 
Jim

JRPfeff
 
On the pie agenda you had better put in your requests in writing at this thread.  Pie Diva is looking to prepare a bunch of new pies, so if you don't request a favorite, it may not be here.

Jim

You obviously put this in just because you enjoying making a grown man cry. 

BB,
 
I know you have already declined, any chance we'll see Cousin Johnny this year?
 
Jim

JRPfeff


Already mentioned in this thread are smoked corned beef (aka - fake pastrami) and undocumented bratwurst from south of the border.

Doesn't the Dept. of Agriculture have a 15-day quarantine for non-native sausage products?

They are currently quarantined in my freezer.  As a founding member of The Contingent, a Milwaukee/Chicago based organization, any non-native sausage products I carry north of Russell Road get a special "close enough" dispensation.
 
I am happy to report the Bucyrus Brats have behaved themselves since arriving in Chicago.  They have played nicely with all the other items in my freezer, including locally made kielbasa and chorizo.  No loud outbursts or disturbances to report from inside the ol' KitchenAid.
 
Buddy

Those Bucyrus Brats are usually pretty well-mannered! 

The question is, are the brats in storage North of Division Street?
 
It's on the internet, so it must be true.

I've seen the shorter version of that video--Hilarious!!!
 
And yes, they are north of Division, so technically, at least according Craig Robinson's White Sox loving character, they are already in Wisconsin.
 
Buddy

Pssssst, Buddy.  Is Burt's North or South?

North.
 
Division Street runs east/west through the city at the 1200 north mark.  And while that video is very funny and full of inside jokes, they did get that one wrong.  The actual dividing line between the north and south sides is Madison Street, running through The Loop and out to points west.  Madison is literally at the north/south "zero" mark for addresses.  State Street, which runs north/south, is the "zero" point for east/west addresses.  As such, standing in the middle of the intersection of State and Madison puts you in the middle of nowhere, which is weird because it has been called the busiest intersection in the world.
 
And as far as pizzas go, while there are many rivalries between the north and south sides of Chicago, pizzas ain't one of 'em.
 
Buddy

Well said Mr. Roadhouse.

This is true that there are no smoke day in a year, so every day is smoke day except one days who is not smoking day!

Well said LindseyA.
 
Buddy

You are right Buddy, that is well English!

LOL, Buddy and Pie Diva!

Looks like there's a chance Mrs. SC won't be attending this year due to a scheduling mixup at work, but that shouldn't affect my presence.
 
Although I'm sure you'd all prefer it the other way around.

The shindig is still 12 days away.  Maybe she can trade days with someone if she promises them some pie.

What's everyone bringing to the shindig?

We've got two pounds of Bucyrus bratwurst, and I'll try to pick up some Graeter's ice cream.  I can also get some more of those barrel pickles that MilwFoodlovers likes.
 
Buddy