Memorial Day menus

[dalhorn1]

what are you grilling/smoking?

I think i'm trying out a new spicy rib rub recipe, and tackling a smaller brisket if I've got time away from lounging by the pool. I'm relegated to staying in town this weekend, so I've got to do something.

 

[envgeo]

Maybe a pork shoulder. Ribs for sure, I got the last set closer to perfection using the 2-2-1 method for baby backs.

 

[Bye Week]

Saturday--pulled pork (see post below) and a 13-pound brisket. Sunday--6 racks of ribs and 2 beer-can chickens. Will also get some fresh sausage smoked on Sunday in the interim, for use in fall chili, as well as bacon-wrapped stuffed japs. Monday--burgers, dogs, and clean up to head home.

God Bless our troops who are overseas while we eat and enjoy a day off in their honor. I know my cousin Ryan is dying a thousand deaths not being able to be at the smoker with me, doing "quality control" pit-side, while he is serving our country in Iraq. Ry, and all you boys, get home safe. We will always have some BBQ and love waiting for you when you get to TEXAS.

 

[Son of a Son]

I dunno for sure, but since I am off all weekend, I may just throw a couple briskets and butts on Sunday, then warm em up on the pit when I make some chicken and ribs Monday.

 

[Son of a Son]

Bye Week, can you tell me your process for the chicken? I am intrigued by the idea, but have never done it before. It may be time to experiment.

 

[Bye Week]

Son:

It's pretty easy and fairly fool-proof. I just get a can of beer, remove the top with a can opener, drink half of the beer, and add onion, garlic and a couple of teaspoons of barbecue rub to the can. Then, I take a roasting chicken, remove the packet of giblets etc. from the body cavity, and coat inside and outside of the chicken with barbecue rub (if you have the time and patience, you can put some of the rub under the skin). Lower the chicken onto the beer can so that it fits into the cavity. You can pull the legs forward to form a sort of tripod so the chicken stands upright (the rear leg of the tripod is the beer can). Or, better yet, you can use a beer can/chicken holder from your local barbeque outfitting store or online. Indirect grill or smoke at 250-275 degrees for 2 hours or so (depending on size of chicken). If the chicken starts to get too black for your liking from the smoke, you can cover with foil after the first hour of smoking. Good luck!

 

[TexasAirForce]

I'm gonna eat a couple of MREs on Monday, insolidarity with my brothers and sisters who are still serving on the line...God bless and protect them.

 

[l00p]

Being in the Air Force would this be the first time you have ever eaten an MRE? Kidding, juuuuust kidding. Thank you for your service and any friends and family serving in any one of our fine branches. This includes Army, Air Force, Marines, Navy AND Coast Guard.

 

[THEU]

having friends over Monday for fajitas. I just find you can't beat them for ease of preparation and friends bring this or that to go with them.

 

[Son of a Son]

Naw Loop, Prop Tops eat MREs all the time....riiiiiight.

 

[HKemhorns]

Food porn appreciated.......

Here is last night's dinner.