Watcha cookin' for Mem Day Weekend?

[MeaHorn]

I'm thinking baby backs, chicken quarters and some sausage.

 

[hornian]

I'm doing my annual Memorial Day Barbecue. I will also document it and keep HF informed in close to real time like the last 2 yers.

I'm thinking 4 meats:
Briskets. Duh.
Pork Ribs. Duh.
Alsation Style Venison Sausage. Blows Elgin away.
Smoked Venison Backstraps. I've never done one, it's going to be interesting. And allsome.

I might also make up some of the venison/jalepeno/creamcheese/bacon popper things if I have time.

 

[LosIllini]

What is this Alsation Style Venison Sausage you speak of?

 

[hornian]

It's venison sausage made in the Alsatian Style.

I don't know exactly what goes in it, I get my deer processed at Dziuk's in Castroville, and it's awesome.

 

[LovinTheAtx]

Meats: pork ribs, thick pork chops (like Cooper’s), bacon wrapped shrimp, and probably some chicken
Sides: homemade potato salad, pinto beans
Desserts: homemade apple pie (hopefully with some of Amy’s Mexican Vanilla Ice Cream), chocolate chip cookies

On that note, anyone have some good side suggestions? I would to like add something a bit different than the usual potato salad and beans.

 

[flyin shoes]

Dziuk's is the only place I will ever take deer to be processed.

 

[LITNIN HORN]

Alsatian style sausage probably has a little wine in it, along with a bit of sugar, cinnamon, nutmeg...strange things like that. Generally it is pork based. Alsace is a region in France, so whatever sausage they decide to make there is "Alsatian Style".

 

[scottsins]

that alsatian that ian gets is the truth.

 

[hornian]

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[OzzieVirgil]

Sat: fresh gulf shrimp boil - swamp fire seasoning via Quality Seafood, cheap Eckrich sausage, corn, taters, onions, carrots, shrooms and chokes, and key lime pie for dessert

Sun: Boston butt and chicken halves on the pit, slaw, tater salad, borracho beans, and fresh dewberry cobbler with homemade ice cream for dessert

 

[Blain]

Brisket, ABT's.

 

[judgroybeanbag]

Backstrap, cut in chunks with a jalapeno, wrapped in bacon and thrown on the grill. And maybe some ribs.

 

[Mr.Wizard]

Pork Shoulder, cooked low and slow for 8 hours.

Going to make some nice sandwiches with this.

 

[Blain]

beanbag, do you have a smoker?

 

[LITNIN HORN]

hornian...why would you accuse me of being flippant? Didn't mean to step on your all knowing toes. I am very familiar with your hometown and its history, and have had the local sausage...it is very good. The fact is, all of the ingredients I listed are used in some Alsatian sausages...a small flavoring of wine is not unusual in many sausages from that region. The following recipe does not use wine(but could), but check out the other ingredients.
The Link

 

[NBMisha]

Tri tip. Love this cut, common to CA. Can get it at Central Mkt on Westheimer. Not cue, just grillin'.

Maybe some 01 Silver Oak cab. Cheesecake. I'll figure the rest out.

 

[judgroybeanbag]

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[SugarLand1313]

I thought I'd pass along a fan favorite. It is a play on bacon wrapped dove and really easy. Just butterfly jumbo gulf shirmp and place thin slice of jap down the back. Then pile on crushed pineapple and wrap with half slice of bacon to make a nice little package. Tootpicks are a big help to keep everything together. Then toss em on the grill until the bacon is cooked to your satisfaction.

These are awesome apps before the main event of red meat or pork.

 

[Blain]

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[judgroybeanbag]

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[Steel Shank]

Hold the phone - they cook with wine in France?!

 

[LITNIN HORN]

Oui.