Memorial Day Weekend Cooking/Grilling/Smoking

[ISUATC]

We've got a large crew here this weekend. Started it off grilling burgers and brats last night. Going to smoke some ribs today with potato casserole, baked beans and slaw. Tomorrow with the weather being crappy going to do pasta, italian sausage cavatelli, and chicken alfredo with garlic bread. Everyone will leave mid-day Monday, so it may be leftovers if we have them, otherwise I'll grill some steaks and baked potatoes.
What's your plan for the weekend?

 

[MeanDean]

We've got a large crew here this weekend. Started it off grilling burgers and brats last night. Going to smoke some ribs today with potato casserole, baked beans and slaw. Tomorrow with the weather being crappy going to do pasta, italian sausage cavatelli, and chicken alfredo with garlic bread. Everyone will leave mid-day Monday, so it may be leftovers if we have them, otherwise I'll grill some steaks and baked potatoes.
What's your plan for the weekend?

I'm coming to your place!

 

[cowboycurtis]

I have a brisket thawed out. Probably smoke it tomorrow. I’ll take any advice that anyone has. This is my second one. First one was ok. I never have time to smoke something for 12 hours or more so I’m giving it another try.

 

[ISUATC]

I have a brisket thawed out. Probably smoke it tomorrow. I’ll take any advice that anyone has. This is my second one. First one was ok. I never have time to smoke something for 12 hours or more so I’m giving it another try.

Simple salt and pepper rub. Smoke it at 250 until 160 internal temp, wrap in foil until 200-205 internal temp, remove from smoker and wrap in towels and put it in a cooler to rest (it can stay in there for hours if needed). Pull out and slice when ready to eat.

 

[TitanClone]

I have a brisket thawed out. Probably smoke it tomorrow. I’ll take any advice that anyone has. This is my second one. First one was ok. I never have time to smoke something for 12 hours or more so I’m giving it another try.

Not sure what kind of smoker you have, but if you trust it to hold heat, start it at like 7 or 8 tonight at 180 then bump it to 225 in the morning.

 

[CyCrazy]

I have a brisket thawed out. Probably smoke it tomorrow. I’ll take any advice that anyone has. This is my second one. First one was ok. I never have time to smoke something for 12 hours or more so I’m giving it another try.

Rub it in mustard the season with salt and pepper.

 

[cowboycurtis]

Not sure what kind of smoker you have, but if you trust it to hold heat, start it at like 7 or 8 tonight at 180 then bump it to 225 in the morning.

GMG. I think it’s pretty reliable

 

[TitanClone]

GMG. I think it’s pretty reliable

I'd go that route then, I've only done it a couple times and both turned out great. 180 for the first 12 or so hours seems to add an extra smokey flavor that I prefer.

 

[Gonzo]

Simple salt and pepper rub. Smoke it at 250 until 160 internal temp, wrap in foil until 200-205 internal temp, remove from smoker and wrap in towels and put it in a cooler to rest (it can stay in there for hours if needed). Pull out and slice when ready to eat.

Pretty much this. You can also use peach paper in place of foil. Wrapping and resting in a cooler for at least an hour, more if possible, makes a huge difference. And if you don't have a meat thermometer that's showing the internal temp of the brisket at all times, make sure you check that frequently after the stall. I failed to do that once, was focused more on time, and when I pulled it off it was like 220. Most expensive beef jerky I've ever had.

 

[pourcyne]

2. Sautee a fresh-caught bass in butter and make a sauce from the pan juices, lime juice and chives.

1. Catch the bass out of my pond.

0. Resort to chicken or beef if the bass are taking the weekend off.

 

[CyPhallus]

I have a brisket thawed out. Probably smoke it tomorrow. I’ll take any advice that anyone has. This is my second one. First one was ok. I never have time to smoke something for 12 hours or more so I’m giving it another try.

If you understand that you don't time the brisket, the brisket times the brisket, you will have a lot better time. Put it on plenty early to give yourself a cushion and let it rest in a cooler until it's slicing time. There isn't anything more frustrating than having a brisket being stubborn while you've got a bunch of people getting hangry because the brisket isn't done yet, while they are questioning your pitmaster ability.

 

[JM4CY]

Buddy that’s a butcher just gave me 4lbs of sliced smoked brisket he had left over from an event. BooYAH.

 

[CycloneDaddy]

2. Sautee a fresh-caught bass in butter and make a sauce from the pan juices, lime juice and chives.

1. Catch the bass out of my pond.

0. Resort to chicken or beef if the bass are taking the weekend off.

Who eats bass?

 

[cytor]

Im having a bowl of cereal.

 

[exCYtable]

Who eats bass?

 

[nfrine]

Who eats bass?

You mean pond carp?

 

[Clone1992]

2. Sautee a fresh-caught bass in butter and make a sauce from the pan juices, lime juice and chives.

1. Catch the bass out of my pond.

0. Resort to chicken or beef if the bass are taking the weekend off.

Yum if the bass aren't taking the weekend off!

 

[Clone1992]

Buddy that’s a butcher just gave me 4lbs of sliced smoked brisket he had left over from an event. BooYAH.

That's a good friend right there.

 

[Gonzo]

Who eats bass?

Well, there's Chilean Sea Bass which has been pretty popular but it's real name is Patagonian Toothfish and for some reason restaurateurs didn't think that name would appeal to diners, lol.

 

[Clone1992]

Well, there's Chilean Sea Bass which has been pretty popular but it's real name is Patagonian Toothfish and for some reason restaurateurs didn't think that name would appeal to diners, lol.

"Kick his ass seabass!"