What is on the menu for Memorial Day Smoke????

Discussion in 'Messages for All Guests and Members' started by lucc, May 27, 2010.

  1. lucc

    lucc Smoke Blower

    Just wanting to get an idea of what everyone is smoking this holiday weekend. I mostly make ribs because that is what everyone likes in my family but I'm looking to change it up a bit. Maybe 3 racks and a chicken or some sort of beef?

    Post up your menus.
  2. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I haven't decided yet, but I've been wanting to do a brisket or some more ribs.
  3. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Chicken - about 24 bone in thighs

    Ribs - 4 slabs

    Mac and cheese

    Cole slaw
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    1st competition up in Harvard, IL.  Saturday.

    competition items:

    (3) slabs of bb ribs

    secret pork item

    secret chicken item

    secret burger

    team snacks:





    crawfish boil in Chicago


    recover, might grill or smoke something.
  5. joshuaf499

    joshuaf499 Newbie

    Going to do some pulled pork, maybe some ATB's and ribs and brisket. I will do nothing but cook on Saturday.
  6. hernando

    hernando Smoke Blower

    I am glad you posted this.

    I am doing another butt. I am trying a bit of a different aproach then I did with my last one. I am brining my butt this time in a vegetable broth, kosher salt, ginger, peppercorn, bay leaves and Molasses. I will pull it out of the brine tonight and give it a good rub down. I am trying a new rub and if it is good, I will share the rub recipe. I am also planning on smoking a turkey for the first time. I will have to read up on this as I have never smoked a turkey. I am good at roasting a turkey but that is a completely different ball game. I plan on brining the turkey 24 hours and cooking on Sunday when people are over. I plan on smoking the butt Saturday.

    Speaking of smoking the butt a day ahead. What is the recommended way for reheating the butt once it is shredded? Or should I not shred it until it is reheated? What do you do?
  7. Saturday....  

    2 slabs of Ribs

    2 whold Chickens

    2 Chuckies

    2 Fatties


    Humm  what else    LOL 
  8. lucc

    lucc Smoke Blower

    So Magik Grill, all that will fit on your Silver Smoker in your sig?
  9. lucc

    lucc Smoke Blower

    I have never brined any of my butts, just rubbed with mustard the night before. I assume you are going to shred on Saturday and put in a tinfoil pan? If so I would say you can just reheat in oven on a low temp.
  10. Giving the smoker the weekend off.  Boiling crawfish.  Gotta get em in one last time.  The season is almost over.
  11. LOL ..    well the ribs will go in a rack... Chickens on Cans... Chuckies around chickens..  and ABT's where every they fit..  LOL   going to be tight..  but I think it will fit..  

    2 weekends ago I had 4 slabs of ribs, 1 Fattie, ABT's, and a bunch of the Flanks and Rib Tips from trimming the 4 slabs ribs..  

    So it should be interesting.. I will get some Q-view when she is loaded
  12. Ok, now I have the meat in hand... well in the fridge.... so it is confirmed.

    2 pork butts

    4 racks of meaty spares

    1 brisket

    some abt's

    This will be my first solo brisket and first abt's, and my very first full q-view hopefully weather permitting.

    Going to have to use the SNP, not sure if I will have time to re-season the Bandera before the smoke on Saturday.
  13. hernando

    hernando Smoke Blower

    I have never brined a butt either but I figured what the heck, Let me give it a go. Cool and thanks for getting back to me on the reheat. I figured that would be okay but was worried aboutthe pork drying out.


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