What's on your menu on this Memorial Day?

Discussion in 'General Discussion' started by hamrhead1971, May 25, 2015.

  1. As I lowered my flag to half staff this morning, I took pause to reflect on the real significance of this day. My daughter had some friends over yesterday and someone mentioned Memorial Day so I asked them what the reason for today was. Sadly, the only answer I received from these high school students was that it had "something to do with soldiers." I then explained to them that this is the one day a year set aside to remember and honor the brave men and women who have paid the ultimate price in service to this nation. To honor and pay tribute to those courageous patriots who laid down their lives and paid for our freedom with a draft written in their blood. It is not just another holiday, another day we get off work or out of school.
    So as you pay tribute to these brave men and women that we owe so much to, what is on your menu today? I did my smoking yesterday, Pork loin with mahogany sauce.

    At my house, we BBQ the day before. On Memorial Day, it's all about the bugs....mudbugs.
    Hope yall have a great day.
    May God bless America, land that I love.
     
    Last edited: May 25, 2015
  2. Hello, Hamrhead! Good Memorial Day to you! Doing a Cajun Butt today! Injected and rubbed with McCormick Cajun seasoning and Toni Chacheri's seasoning. I would apreciate it if you would recommend any Cajun seasoning that you like, being from Louisiana as you are! Need some advice on a good Cajun barbecue sauce, as well. I spent some time in Venice as a fisherman and of course some time in New Orleans. Aiieeeeeeee!!! Kevin
     
  3. 10ecmatt

    10ecmatt Newbie

    Wonderful post.  And the 'que looks fantastic!  I'm at my parents house and away from my WSM, so I'm cooking baby backs on the old man's Green Egg.  I prefer spares, but baby backs were the request.  I trimmed and prepped them last night.  I'm trying something new, I'm seasoning the ribs with Cavender's Greek Seasoning.  We'll see how they turn out.
     
  4. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Im having a few vets over for dinner tonight. Im serving brisket and ribs.

     
  5. Good morning, Kevin. I can't help you on the cajun bbq sauce, I use Sweet Baby Rays(Chicago). As far as seasoning, the only premixed seasoning allowed in my house is Tony Chachere's Original Creole Seasoning, Cajun Land Complete Seafood Boil and sometimes a Cajun Injector mix.
     
  6. That brisket looks fantastic, Mike.
    :drool
     

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