{"id":1530,"date":"2011-10-07T18:08:32","date_gmt":"2011-10-07T23:08:32","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1530"},"modified":"2011-10-07T18:08:32","modified_gmt":"2011-10-07T23:08:32","slug":"bbq-time-this-weekend","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/bbq\/bbq-time-this-weekend\/","title":{"rendered":"BBQ Time this Weekend"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<p>I am doing a lot of BBQ\u2019ing for some friends coming over this weekend:<\/p>\n<ul>\n<li>15 pound brisket<\/li>\n<li>7 pound pork shoulder<\/li>\n<li>24 chicken thighs<\/li>\n<li>10 pounds of baby back ribs<\/li>\n<\/ul>\n<p>I put a dry rub on the brisket and the ribs and a wet rub on the pork shoulder.\u00a0 All sat overnight in the refrigerator.\u00a0 A few minutes ago I put the brisket and pork shoulder in the smoker at 238 degrees F.\u00a0 Should be ready to foil in a few hours. \ud83d\ude42<\/p>\n\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-1530 gallery-columns-2 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='http:\/\/foodiecuisine.com\/wordpress\/bbq\/bbq-time-this-weekend\/attachment\/imag1492\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/10\/IMAG1492-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='http:\/\/foodiecuisine.com\/wordpress\/bbq\/bbq-time-this-weekend\/attachment\/imag1494\/'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/10\/IMAG1494-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com I am doing a lot of BBQ\u2019ing for some friends coming over this weekend: 15 pound brisket 7 pound pork shoulder 24 chicken thighs 10 pounds of baby back ribs I put a dry rub on the brisket and the ribs and a wet rub on the pork shoulder.\u00a0 All [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,3],"tags":[],"class_list":["post-1530","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-bbq"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1530"}],"version-history":[{"count":2,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1530\/revisions"}],"predecessor-version":[{"id":1532,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1530\/revisions\/1532"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1530"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}