Memorial Day weekend, whatcha cooking?

[Perchoutofwater]

We will be spending a long weekend at my parents place on the lake.

 

Friday - I'll be taking Friday off and will be smoking 3 pork butts, 4 chickens, and 6 racks of ribs. I'll also make my special beans which one of the pork butts will get thrown into after it has smoked. We'll eat on this Friday night and for lunch on Saturday.

 

Saturday my coonass cousins will be coming in. They will be cooking a hugh pot of Jambalaya with past in lieu of rice. I'll probably make myself sick eating this, as it is one of my favorite dishes.

 

Sunday - I'll be smoking/grilling a couple of prime ribs.

 

Monday - Dogs, links, and burgers.

[Chief Dick]

No need for sides with that lineup.

[untateve]

I'm going to make some Kraft Macaroni and Cheese and mix in some ketchup. And I'm not going to share with anyone.

[buddahj]

beer & lots of it. maybe a burger or two.

[BeeR]

Not much up this year so maybe just grill a hot dog or burger for the hell of it.

[Bier Meister]

working (inventory), but going to try to get out early..... several chefs are getting together to bbq. i believe we are going to do a ribeye, 2 types of salmon, and a brisket.

[Footballjoe]

Either some Chicken breasts on the barbie with some tatar salad or staek kabobs. Or both.

[untateve]

the pork butt, brined, is on The Egg. Pulled pork, hush puppies, and baked beans for dinner.

[untateve]

I'm in the dwell.

[nuke'em ttg]

been eatin at grad pardies the last 4 days .... gonna get some pre-cooked ribs and pretend i did it right on wednesday

Edited May 31, 2010 by nuke'em ttg

[Seattle LawDawg]

Had 100 lbs of crawfish flown up (along with some andouille) for a party on Saturday. Last night was burgers. Copper River salmon hitting the grill tonight.

[Atlanta Cracker]

Ribs on the BGE 1 hour from completion!!

[Atlanta Cracker]

the pork butt, brined, is on The Egg. Pulled pork, hush puppies, and baked beans for dinner.

 

Expand on this brining of a pork butt. That's one of my specialties and favorites but I have never brined it.

[untateve]

Expand on this brining of a pork butt. That's one of my specialties and favorites but I have never brined it.

 

Similar to brining a turkey, the purpose is to add moisture and flavor to the pork butt. I'll give you a basic brining recipe and you feel free to add whatever flavors you want.

 

4 cups water

1/4 cup salt

1/4 cup brown sugar

 

That's the ratio. I did a 7 lb butt and I think I tripled this. I also added pepper corns, crushed up garlic, threw in some thyme, and broke up a stick of cinnamon. Make sure the butt is completely submerged in the brine. I put a plate on top of it and then a 2 1/2 pound weight. I threw in some ice cubes to cool it down and brined it over night in the refrigerator.

 

The morning of the smoke, I take it out of the brine, slather it in mustard and than coat liberally with a rub. It went on the Egg at about 9pm and it came off about 4pm the next day. I let it rest while I made my hush puppies, shredded it and used a vinegar based sauce (I loves me the vinegar based sauce).

[Footballjoe]

Either some Chicken breasts on the barbie with some tatar salad or staek kabobs. Or both.

 

Went with this Chicken breasts on the barbie with some tatar salad. Not bad if I say so myself.

[Atlanta Cracker]

Similar to brining a turkey, the purpose is to add moisture and flavor to the pork butt. I'll give you a basic brining recipe and you feel free to add whatever flavors you want.

 

So there is an appreciable difference when you brine the butt? It's hard for me to imagine pork more tender and juicy than what I get with the low slow smoke that turns the connective tissue to butter.

[untateve]

So there is an appreciable difference when you brine the butt? It's hard for me to imagine pork more tender and juicy than what I get with the low slow smoke that turns the connective tissue to butter.

 

There is but one way that you can definitively ascertain if there is any difference.

[Perchoutofwater]

Similar to brining a turkey, the purpose is to add moisture and flavor to the pork butt. I'll give you a basic brining recipe and you feel free to add whatever flavors you want.

 

4 cups water

1/4 cup salt

1/4 cup brown sugar

 

That's the ratio. I did a 7 lb butt and I think I tripled this. I also added pepper corns, crushed up garlic, threw in some thyme, and broke up a stick of cinnamon. Make sure the butt is completely submerged in the brine. I put a plate on top of it and then a 2 1/2 pound weight. I threw in some ice cubes to cool it down and brined it over night in the refrigerator.

 

The morning of the smoke, I take it out of the brine, slather it in mustard and than coat liberally with a rub. It went on the Egg at about 9pm and it came off about 4pm the next day. I let it rest while I made my hush puppies, shredded it and used a vinegar based sauce (I loves me the vinegar based sauce).

 

I generally smoke mine for 11-12 hours between 220 and 230 degrees fat side up. I will also put a pan of water/apple cider vinegar about 6" under it that catches some of the fat. I use some of this in bbq sauce I make. It also helps to keep it good a moist. I always end up with about 1/2" or little bit bigger smoke ring. I take it off once the temperature reaches 190 degrees. I never wrap it while on the smoker. When I take it off the smoker I'll wrap it in foil then in a towel and let it rest in a cooler for another 2 hours or so. before serving. Friends and family rave about it. I've never tried brining a pork butt. I''ll have to try that. Does that make it take longer to smoke? You had yours on for 19 hours that seems like a very long time, or are you smoking at a lot lower temp than I am? I'm pretty good, but always looking at ways to make it better. Just wondering about why yours in on the smoker for a considerably longer time than mine.

[detlef]

Took it pretty easy. Had two friends over, one of whom was on his way back from the coast and brought us some flounder and clams. Cooked the clams up with garlic, scallions, and tarragon from the garden. Just did the flounder, skin side down on the remains of the coals that I used to cook a pork loin marinated in marjoram.

 

We had a huge salad from the garden and that was pretty much it. Oh, my wife made some macaroni salad.

 

If there were any highlights to the meal, it was the juice. My friend brought a 2005 Ramonet Chassagne Rouge that was about perfect and I opened up a '85 Leoville Las Cases that was really pretty. Of course there were others, but those really stood out.

[untateve]

I generally smoke mine for 11-12 hours between 220 and 230 degrees fat side up. I will also put a pan of water/apple cider vinegar about 6" under it that catches some of the fat. I use some of this in bbq sauce I make. It also helps to keep it good a moist. I always end up with about 1/2" or little bit bigger smoke ring. I take it off once the temperature reaches 190 degrees. I never wrap it while on the smoker. When I take it off the smoker I'll wrap it in foil then in a towel and let it rest in a cooler for another 2 hours or so. before serving. Friends and family rave about it. I've never tried brining a pork butt. I''ll have to try that. Does that make it take longer to smoke? You had yours on for 19 hours that seems like a very long time, or are you smoking at a lot lower temp than I am? I'm pretty good, but always looking at ways to make it better. Just wondering about why yours in on the smoker for a considerably longer time than mine.

 

Whether I brine or not, my pork butts take awhile but I tend to smoke at about 210 degrees. I also have a foil tray filled with apple juice under by pork butt. Once the butt goes on The Egg, I don't open The Egg again until the butt reaches 195-200 degrees.

[Hugh B Tool]

Went with ribeyes, shrimp, baked beans and a spicy slaw. Ummm Umm Good.

[bpwallace49]

Had about 40-50 people over on Sunday. Griled Cuban chicken legs, handmade a bunch of burgers, marinated beer mustard brats, Italians in marinara and everyone brought a different side/dessert to pass . . .