What's Cooking? Labor Day edition

[McGurk]

Simple enough; What are you making this weekend on one of the holiest of holy grilling days?

Ribs, Smoked Italian sausage, Jalapeno Poppers, a Fatty of some sort (the sausage kind ), Beans, cornbread, and some sort of dessert.

[DOC33]

Well, interesting you should ask. As of about 30 minutes ago the plans changed for the better.

Initial plan was for a pontoon get together and grill out on the island. Now it has changed to a fish fry shore lunch and crayfish boil. 48 hours will not go by fast enough. Can't wait for those tastey little buggers.

[Chef]

Steaks, Salmon, Chicken--all grilled, all weekend...

[MNmikew]

Ribs on my newly modified Char-griller. Cedar planked salmon, grilled halibut. And sweet corn of course.

[hockeybc69]

Corned beef and cabbage slaw sliders!

[MERC70]

Oh boy!

Smoked ribs. Smoked Salmon and grilled New York strips. Just brewed brew.

Bring on the weekend!

Cheers....

[reinhard1]

st. louis ribs, some just with rub and some with rub and mop sauce [equal amount of western salad dressing and ketchup, thinned out with apple juice, heated on stove]. cole slaw, corn on the cob, rice, kimchie and beans. good luck.

[OnAFly]

Maybe I'll try ribs again in the smoker. I have yet to smoke a rack of ribs that I thought was really good. They always seem to take forever to get up to temperature and never get all that tender.

I'm not really sure what I'm doing wrong, but this time I'll try the foil method.

[McGurk]

Believe me, Onafly, it can be done; Time is the only constraint. If you can get 225 deg, plan on 5 hours for babybacks or 6 for spares/st louis cuts. I know there is a thread around here somewhere where we talked about ways to get them tender.

[OnAFly]

Yeah, I know it can be done. I think it may be my smoker. I am not %100 sure the thermocouple in the smoker is accurate. I think it may be under temp based on the of time it takes to get things up to temp in it. I may buy another temp probe thermometer to cross check the temp inside the smoker. Target has them on sale for $15 right now

[Mrs Boilerman]

Whatever I make has to include tomatoes and cucumbers. I'm drowning in both. And some hot peppers.

Maybe we should just eat chips and salsa all weekend.

[Walleyehooker]

Yeah, I know it can be done. I think it may be my smoker. I am not %100 sure the thermocouple in the smoker is accurate. I think it may be under temp based on the of time it takes to get things up to temp in it. I may buy another temp probe thermometer to cross check the temp inside the smoker. Target has them on sale for $15 right now

Just smoke them for an hour or 2 then throw them in a covered pan for 1 1/2-2 hours in the oven at 300-350 and they will fall off the bone.It may seem like cheating but it is faster and they still turn out great.

[RebelSS]

OnAFly...where did you see the temp probe in Target? Sizzled mine last night...

[klecker]

Kabobs tonight along with Deets22's grilled shrimp. Whole split chicken and a smoked pork shoulder with dry rub Sunday. Then whatever I can find Monday to round out the weekend, some sort of pork as a whole hog is in the freezer. Assortment of grilled veggies and such and a few cold ones to cook with and wash the stuff down. Might send JR down the 200 yard walk to the stream to snag a few trout to grill with the pork on Monday.

Any one got a good recipe or idea to complement the two in one meal??? I have all sorts of cuts for the pork. Just need some fresh bows.

Klecker

[thirdeye]

So far I've cured and smoked a side of salmon, then I did a pork butt for a buddy (12 hours on the smoker and then wrapped in foil for 3 hours, and today I did a rack of Memphis ribs, just rub..... no sauce.

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[kingr]

Tonight was smoked spare ribs and tin foil potatoes on the grill. Tomorrow will be a batch of venison jerky.

[archerystud]

Sunday I smoked a salmon fillet and did up some ribs. I decided to try something different with the ribs and I put a Jack Daniels glaze (along with my usual rub) on them for the last 20 minutes. It was a big hit!!!

[machohorn]

We had brisket over the weekend, friends found a nice chunk for 20 bucks. Sunday I went there, (Walyworld in Litchfield) and bought a 12 pounder for $27.99. In 2 weeks it will be all smoked up.

[LABS4ME]

In 2 weeks it will be all smoked up.

Now that my friends is "Low and Slow"! HA

Good Luck!

Ken

[OnAFly]

I did the ribs. Consistency was good. They were tender, but the flavor is way off. I'm going to can the rub I've been using and go a different direction. Much more sweet, much less spice. They almost turned bitter from the spice.

[reinhard1]

i have my own rub i have used. however this past weekend i had to do more slabs than i planned on so i didn't have enough made up. i had a big container of Emerils original essence and everyone like'd it. i put it on both sides and had some slabs just with this rub and for those that liked some sauce i put on one a sauce everyone likes. i call it -----

OLD BUTCHERS MOP SAUCE:

equal parts or for example:

1 cup ketchup

1 cup western dressing [i use the one with bacon bits in it]

apple juice to this the sauce out

put the ketchup and western dressing in a saucepan. put it on medium low heat. stirring occationaly. when it gets hot add some apple juice to it until its saucy the way you like it. i like it thin so i can mop it on generously. good luck.

[Jim Almquist]

I did the ribs. Consistency was good. They were tender, but the flavor is way off. I'm going to can the rub I've been using and go a different direction. Much more sweet, much less spice. They almost turned bitter from the spice.

I like Head Country brand rub and so has everybody that has tried it. You have to order it off there HSOforum.