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Memorial weekend cook

Discussion in 'General Discussion' started by actech, Jun 3, 2018.

  1. Didnt get enough pics but you’ll see I was busy. Two fatties one with a “jambalaya “ filling. Rice shrimp scallops andouille sausage and I used Gouda cheese. Other fattie Italian 6 different meats inside,peppercini , Italian cheese blend and pesto. Abts with shrimp scallops and Cajun seasoning in the Cream cheese mix with a strip of andouille. Two racks of ribs with and without sauce. There was a corned beef smoked cubed and made into burnt ends. Man it was yummy.

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    SmokinAl, gmc2003 and RiversideSm0ker like this.
  2. Forgot the plate

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  3. dcecil

    dcecil Master of the Pit SMF Premier Member

    That looks delicious, great job
  4. RiversideSm0ker

    RiversideSm0ker Master of the Pit


  5. yankee2bbq

    yankee2bbq Smoking Fanatic

    You sure were busy! Everything looks great!
  6. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Those look like great fatties. It's amazing what can be put in them.

    Point for sure.

  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks delicious!
    But the corned beef burnt ends really got my attention.
    I've never tried that, and I'm asking myself why!!
    The next corned beef point I get my hands on will be burnt ends!
    Thanks for the idea!!!
  8. Al, it was good only thing I would change is either soak the beef in water or use a low/no salt rub. Adding rub to corned beef was a bit salty and I like salt. But the other flavors were great
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes when I make pastrami from a store bought corned beef I always soak it for about 4 hours in ice water & change the water a couple of times. That gets rid of the excess salt!