"POOPS On A Plate"

[ke_ben]

Favorite recipes from the POOPS=People Of Oklahoma Poultry Swaps of the 'Okies in the BYC that began spring of 2009, with another scheduled for September 2009. Special thanks to BYC member Stimpy for the name idea. Other honorable mentions, tied for second place, were "POOPS-It's What's For Dinner"--RonnieAtkeson and "POOPS - Favorite Foods"--poultryand bees.

Recipes will be added here by the favorite dishes 'manufacturers'.

For more POOPS news see: https://www.backyardchickens.com/forum/viewtopic.php?id=222781 ----or the latest posts on the "Okies in the BYC" thread under the "Where am I? Where are you?" section here Okies in the BYC. BYC Okies are listed on the first post.

 

[al6517]

During the spring 2009 POOPS festival There was literally a ton of great food prepared and brought by our members, ranging from the main meat menu to side dishes to deserts. Here is an example of the meat menu and how it was prepared and served.
Preparing the meat menu took several weeks to plan in order to have enough and several choices.

1. 10 slabs of pork spare ribs= 40lbs
2. 2 whole Hams=50lbs
3. 2 large Briskets=35lbs
4. 3 large pork shoulders=40lbs
5. 60lbs of chicken breast
6. 20lbs of chicken hot wings
7. 35lbs of homemade Italian Sausage
8. 10lbs of veggie burgers and hot dogs
9. 4 Gallons of homemade BBQ sauce

290lbs of meat total, now thats allot of eatin. Cooking started about 30 hours before serving by firing up a huge smoker built onto a trailer and towed to the site. 2 full ricks of wood were used and included Mesquite, Hickory, Pecan, Applewood, Oak to maintain a constant tempature 225 degrees. The meat was hand rubbed with a custom blend of spices and layed to rest on the smoker to begin their long journey BBQ heaven. During the smoking process the meat was periodically bathed in a custom mixed liquid baste. this BBQing process took about 24 hrs to complete because the best BBQ is made with Love Low & Slow. BBQ sauce was mopped on during the last 3 hours of smoking, After all the meat was done to mouth watering specifications the Ribs, Brisket, and Hams were sliced and the Pork shoulders were stripped and shredded and re-sauced for pulled pork. The smoker was then converted to a large grill and more solid wood coals were fired up, 2 other large grills were also stoked with wood coals and the grilling of the chicken breast, Hot wings and Italian Sausage
began this took another 3 hours to finish and serve.

I think the group really enjoyed the main course meats, as you can tell this was very labor intensive and a labor of Love for true BBQ guy's.

AL

 

[CityClucks]

I am a horrible cook, but I can chop veggies and read directions, so I like to make tabouli from the instructions on the package.

Here's how I do it:
1. Get the Tabouli mix (bulgar wheat) from the store - usually in the produce section.

2. Follow the directions on the back of the bag - I usually use a little less oil than instructed.

3. You can add anything you want to tabouli, but here's what I usually add - all chopped:
-Tomato
-onion
-green onions
-cucumber
-red bell pepper
-green bell pepper
-parsley
-a little lemon juice

I think this is usually better the following days - after it's set a while...