What’s Cooking on Memorial Day???

[lemans]

So here is the roast taken off at 127 and wrapped in butcher paper for 1/2 hour..
The pork is still on the pit.. low and slow

 

[lemans]

So here is the roast taken off at 127 and wrapped in butcher paper for 1/2 hour..

The pork is still on the pit.. low and slow

 

[cmayna]

Going to smoke some Ling cod nuggets tomorrow.

 

[lemans]

I so love a picnic instead of. A Boston so much more flavor!

 

[dcecil]

Tomorrows menu for us will be Pork Loin, Chicken Thighs, Two Racks of St Louis cut and hot links. Gonna be a nice day, hope everyone enjoys their weekend

 

[dcecil]

View attachment 365357 I so love a picnic instead of. A Boston so much more flavor!

I have never heard anyone else say that. I have not done a Picnic yet. Sounds like you would recommend giving it a try

 

[mike5051]

That roast looks great Lemans!

Mike

 

[TomKnollRFV]

Well, I lied. I'm going to do some Baby Back Ribs and then burnt end boneless CSRs. Wish I was on a lake but at least I get good food made instead.

 

[myownidaho]

These are done curing and have dried in the fridge overnight. They’re about to become pastrami.

I have a rack of baby backs on tap for tomorrow.

 

[pauli]

Nice memories and remembrances of those who have served. Brought a tear remembering my father who served in the Korean War. He passed almost 20 years to the day. God bless to all.

I haven't posted in a while but I have been reading. Do not smoke a lot but got the itch for this weekend. Cowboy steak and corn on the cob was yesterday. I could post a pic of the leftovers if I am not believed. A little later today starting a 16 lb brisket for tomorrow. With it I plan Dutch's wicked baked beans and probably more corn on the cob. I have a pair of baby backs for later in the week. Might save the corn for them or maybe asparagus if I can find a recipe.

 

[mike5051]

I'm spinning a duck! Going to the poultry section to share it.

Mike

 

[greatfx1959]

Gonna be baby backs in the mes 30 tomorrow, for all its quirks the damn thing turns out good Q.................Remember tomorrow, your day of relaxation was provided by days of pure hell by our soldiers, sailors, marines and airmen.

 

[myownidaho]

Gonna be baby backs in the mes 30 tomorrow, for all its quirks the damn thing turns out good Q.................Remember tomorrow, your day of relaxation was provided by days of pure hell by our soldiers, sailors, marines and airmen.

+1. They died so we could enjoy the day in peace and freedom.

 

[watboy2000]

Whats on your pit today?

my uds shut off for about 20 mins. I had a pork butt in there and i took it out ans started new fire. Took 20 mins to get pork butt back on. Before fire went out porkputt as at 163 it dropped to 138 in 20 mins but i got back up to 158 in about 12 mins of putting back in. Will this be safe to eat of even edible? So again temp of meat dropped to 138 for 20 mins and took about 12 mins to get up to 158

 

[gmc2003]

my uds shut off for about 20 mins. I had a pork butt in there and i took it out ans started new fire. Took 20 mins to get pork butt back on. Before fire went out porkputt as at 163 it dropped to 138 in 20 mins but i got back up to 158 in about 12 mins of putting back in. Will this be safe to eat of even edible? So again temp of meat dropped to 138 for 20 mins and took about 12 mins to get up to 158

Watboy, your fine enjoy your pork butt. You already passed the 140* mark. Even if you didn't you'd still be ok.

Chris

 

[watboy2000]

Watboy, your fine enjoy your pork butt. You already passed the 140* mark. Even if you didn't you'd still be ok.

Chris

Ty chris! We were freaking out we have folks coming. Can i continue cooking it slow at 235 to get internal temo to 205? Will it still pull?

 

[gmc2003]

Depending on what time it is where you are and what time dinner is yes you can. However you still have a ways to go before it's done. If it were me I would crank the temp up to at least 250(probably a little higher 275*) and get it done. Your reaching the stall zone which can last an hour to 3 hrs. depending on meat and heat. Cooking at a higher temp won't hurt the butt at all or affect the flavor, and when it's done you can let it rest wrapped in a cooler covered in towels. It will stay hot for quite a while. Just remember if you wrap in towels and place it in a cooler let the meat cool down to about 175* to stop the cooking process. This info is for pulled pork taken to about 205*.

Chris

 

[mike5051]

You are good to go! Post some pics when ya get a chance!

Mike

 

[watboy2000]

Ty guys! Will post pics soon. Cranked up like suggested and got it to 205. Its 630 est and we are eating at 7! Will post once i let it rest.

 

[lancep]

It's going to be raining here all day today, I'm hoping to get some brats on the grill under the patio roof.
But if the wind is blowing too hard they may just get done in the kitchen.
Got a rack of ribs smoked yesterday & have a few left over to munch on for lunch!
I feel sorry for those guys up on the North end of the Gulf coast.
There Memorial Day w/e is pretty much screwed unless they do it today!
Maybe by Monday we will be out of it & I can fire up the Lang!
Don't care what I put in it, I just want to fire it up!!
Al

Yup even up here in north MS we’re kind of screwed. I was going to throw a chuck on while I mowed and woke up to storms. We have friends over tomorrow and it’s looks like the forecast calls for tacos.