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

post #1 of 13
Thread Starter 

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.

post #2 of 13

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

post #3 of 13

Chicken - about 24 bone in thighs

Ribs - 4 slabs

Mac and cheese

Cole slaw

post #4 of 13

1st competition up in Harvard, IL.  Saturday.

 

competition items:

 

(3) slabs of bb ribs

secret pork item

secret chicken item

secret burger

 

team snacks:

 

ABT's

brats

???

 

Sunday:

 

crawfish boil in Chicago

 

Monday:

 

recover, might grill or smoke something.

 

post #5 of 13

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

post #6 of 13

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?

post #7 of 13

Saturday....  

 

2 slabs of Ribs

2 whold Chickens

2 Chuckies

2 Fatties

ABT's

 

Humm  what else    LOL 

post #8 of 13
Thread Starter 

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

post #9 of 13
Thread Starter 



 

Quote:
Originally Posted by Hernando View Post

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?



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.

post #10 of 13

Giving the smoker the weekend off.  Boiling crawfish.  Gotta get em in one last time.  The season is almost over.

post #11 of 13

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

post #12 of 13

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.

post #13 of 13
Quote:
Originally Posted by LUCC View Post



 



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.

 

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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