What will you cook on Memorial Day?

Florida Boy · Posted: May 26 2008 Post subject: What will you cook on Memorial Day?

I have smoke fever and I think it would be nice to hear from the pros what you will be cooking and how much. After the purchase of the smoker I'm kind of strapped but my sisters and mom are donating meat so I can practise Wink

ribs,chicken, Ribeye steaks on baby grill and corn ears(trying to decide boil them on new burners or grill them. I think grilled tastes best when wrapped in foil with butter)
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k.a.m. · Posted: May 26 2008 Post subject:

Hope to see some pics Florida Boy, I am going to cook a Brisket, couple racks of Ribs, and some Bacon wrapped corn. I hope it comes out worthy of pics. Smile

smokinajs · Newbie Joined: 25 Oct 2007 Posts: 75 Location: Perry, GA

Man stop that..... Tell yo peeps that they can go up to Sams and get a case for the Low Low...

I plan on some Baby Back Ribs....
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Florida Boy · Posted: May 26 2008 Post subject:

Some bacon wrapped corn? I have never heard of that but sounds great. What is your method? I'm just a Florida boy mostly only know ribs and chicken. Cooked my first butt lastnite(don't laugh)
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HillbillySmoker · BBQ Pro Joined: 25 May 2008 Posts: 917 Location: WV

I'm cooking up a slab of ribs, bratwurst, and some ribeye steaks. i plan on having my homebuilt smoker done for the fourth of July so i can cook allot more.

k.a.m. · Posted: May 26 2008 Post subject:

Florida Boy · Posted: May 26 2008 Post subject:

Wow I missed that post. It looks yummy. Will have to try that. This time last year is when I started looking for a smoker. I cooked on my 200.00 Home Depot offset special and the ribs and tenderloin came out great and all the family wanted some. One problem can't smoke much and when it takes 4 hours to smoke or bbq you can only do one load a day. I started looking and saving:) and now a year later finally have enough room after 5-6 years on little smoker.
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Harry Nutczak · Posted: May 26 2008 Post subject:

I am cooking today, (Sunday) nothing special, just grillin some beef.
We have had a few nasty T-Storms come rolling through with golf-ball size hail in a few places. and some threats of tornado's. So I want to be inside for the next round of this storm. I do not want me or the cooker out on this crapola.

Anyways, I got some Choice sirlion steaks, I trimmed & cubed one of them for Kabobs, and the other one is staying whole for my "Flintstone Steak" they are a touch over 3lb's each

Cooking over Grove Charcoal with red oak chunks tossed in the blend for some flavor.
Now I just wish I could have found some morel mushrooms to go with these!
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k.a.m. · Posted: May 26 2008 Post subject:

necron 99 · Posted: May 26 2008 Post subject:

I'm cooking today instead of tomorrow. Just finished a 6 lb. Choice brisket and a 5 lb. Choice shoulder roast. They went in the cooker together and they finished together. Used El Mas Carbon lump, some Rancher briquettes, and some W W Wood mesquite for fuel & flavor. Cooked at 250-ish F for 6.5 hours, they're resting now.

Tomorrow we'll run errands in Baton Rouge and maybe see a movie - we haven't seen Iron Man yet.
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lancegorton · Joined: 24 Nov 2007 Posts: 5

Cooked my first pig yesterday(saturday) 100 pounder, split in half on a charcoal grill i built about 5 years ago. I couldnt have done it any better if i had to! It came out absolutly perfect.

sorry for all the back patting but im pretty proud of myself! HAPPY MEMORIAL DAY EVERYBODY!

Florida Boy · Posted: May 26 2008 Post subject:

Great on the pig...I'm no where near trying that Smile

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JamesB · Posted: May 26 2008 Post subject:

Smallish cook today. 2 briskets, 2 chickens, 1/2 pork loin and some homemade bratwurst.

Decided to give the offsets a day off, so I fired up both of my UDSs, Halved the chickens and split the food load between the two barrels. As of right now, the briskets are still on... UDSs humming along at 240�...

James.
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Alien BBQ · Posted: May 26 2008 Post subject:

Soak the whole ear of corn (husk and all) in water for about 30 minutes and throw them on the smoker (or grill��.. but not over the heat ) for about 2 hrs @ 225 degrees. When they are ready, shuck and eat with butter or Mexican corn slather. When you pull the shucks down they make a great handle�� Slightly aldente�
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JamesB · Posted: May 26 2008 Post subject:

Alien, that is exactly the way we do fresh corn! It is def. good eats! Folks who try it this way swear off ever boiling corn on the cob again...
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Florida Boy · Posted: May 26 2008 Post subject:

Thanks Alien that is some good info. I have learned so much here in the past year. Now since I have the smoker I need to switch to the cook forum and learn some kool cook stuff Smile

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camdentom · Posted: May 27 2008 Post subject:

One brisket and one butt. Experimenting with injecting for the first time. Really looking forward to the results.

Harry Nutczak · Posted: May 27 2008 Post subject:

Alien;

I have found the soaking part to be detrimental to the finished product I prefer. Soaking is great for perfectly steamed corn in the husk, I fully agree with that

I like direct heat so it partially burns the husk, and a fair amount of carmelized kernels on the cob when it is done. it brings out a great flavor from the sugars burning slightly.

Another way to get a perfectly steamed ear of corn is to do a wrap in foil, that will hold the moisture and cook it without the burning that I like.

No pictures of the "Flintstone" steak or kabobs to share, But darn they were good, I still have about 1/3rd of the steak left that I will work on over the next few days between collecting ticks while looking for morel mushrooms.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

BlowinSmoke · Posted: May 27 2008 Post subject:

We are smoking a butt and a ham...first cook on our new smoker.
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mykidsdad · Newbie Joined: 07 Jun 2007 Posts: 28

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