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**jfmorris** · May 12, 2024, 08:29 PM

Mama wanted some burgers for the second time in a week as her Mother’s Day dinner. Our two daughters and their families came, but son and his wife were AWOL.

Griddle called into action first for a big mess of pan fried potatoes. I kept telling her we don’t need this many but she made me cut up the whole bag…

Once those were done and packed away on a couple of sheet pans in the oven inside, I started on some Mexican street corn and smash burgers…

Sadly I didn’t get a finished shot of the corn. Cooked with avacado oil and seasoned salt due to a dairy allergy - all but one ear finished with a drizzle of Crema and Parmesan cheese. I did a batch of non-cheese hamburgers before the cheeseburgers as well, for the same dairy allergy reason.

We all had lunch and dinner, with plenty left for tomorrow and the day after… and all the mamas and babies were happy!😆

Also not pictured was a churn of vanilla ice cream I made before everyone got here. All but the one daughter and baby ate that twice too!

**Baltimorelger** · May 12, 2024, 08:37 PM

Party ribs, beef back ribs, and hot dogs for Mother’s Day! Dogs were grilled over charcoal. Ribs were all cooked at 275 on the LSG.

Attached Files

**hoovarmin** · May 13, 2024, 05:02 AM

Carnitas with the kids

**NumbWhistle** · May 13, 2024, 07:44 AM

Went to a Mother's Day dinner, and didn't want to arrive empty handed. I always used to cook out for my mom on her birthday and Mother's Day, going back to when I was a kid. As such, I fired up the LSG, and made some wings.

I also pulled together a couple loaves of cinnamon bread for my godchildren.

Attached Files

**SheilaAnn** · May 13, 2024, 09:00 AM

Ok, after all that time in the hot tub Time Machine at 131*F for about 65-70 hours….beef cheeks with red wine mushrooms, mashed red skin potatoes, over roasted green beans. Disappointed in the green beans! The beef cheeks cut (with a butter knife) and ate like a filet mignon, some parts were actually “blue” instead of rare. I didn’t get a picture of the cut parts. Once removed from sous vide, I let them just rest while doing other prep. Seasoned with salt and pepper, seared off, removed from the pan and proceeded with the mushrooms. I did not use the purge for sauce, rather just wine and beef broth.

**Grillin Dad** · May 13, 2024, 10:44 AM

For Mother’s Day, I made red wine braised lamb shanks with asparagus and a wedge salad (real blue cheese dressing). Was pretty delicious, one of those where it turned out waaay better than you expected. Even caused my 8 year old to exclaim “mmm, baby sheep!!” Also made eggs Benedict for breakfast (my wife’s favorite). But no pics, so it didn’t happen.

**Michael_in_TX** · May 13, 2024, 12:22 PM

Decided to make myself a cheesesteak (sorta) for lunch using the leftovers of the Baltimore Pit Beef. I chopped it up quite finely and then mixed it with more of the thinly slices onions and a little avocado oil in a pan to heat up...

I then plopped all of that in a hot dog bun that I microwaves for 10 seconds. On top of that I placed some pepper jack cheese, which I melted with a propane torch.

Messy, but good.

**theroc** · May 13, 2024, 12:28 PM

As promised, pasta with fava, guanciale, spring onions, and sun-dried tomatoes using the fave we harvested yesterday.

**Richard Chrz** · May 13, 2024, 01:23 PM

Ribeyes on the kettle last night, and some mushrooms in a pan on the kettle getting butter, salt, and thyme from our garden,

**Smoke em if you got em** · May 13, 2024, 03:49 PM

Got in a cold smoking of two slabs of bacon before the hot weather set in. One for us and one for my sister and brother in-law. This is the second time I cold smoked using EcoCure #1 (nitrate free from The Sausage Maker). I’m not opposed to pink salt #1 because I understand it, but for family members that are concerned about it (because of their doctor) this is a great alternative. There is no difference in the final product. I first saw it on Eric’s Two Guys and a Cooler.
For smoke, I used hickory, apple and cherry, and went heavy on the apple. It works great on the rack, but I’ll have the smoker rigged up to hang them next time. They were smoked on my Lang 48" Deluxe. Over 20 lbs. total, sliced it on a 12" slicer, vacuum packed and in the freezer, except for a bunch earmarked for a family Mother’s Day breakfast tomorrow. There is nothing like home smoked bacon.

**Jim White** · May 13, 2024, 03:53 PM

We are on the leading edge of harvesting what will be a huge blueberry crop this year, so it's time to get creative. I present to you blueberry salsa: really tasty and so fancy you have to channel DaveD and extend your pinkie!

The jalapenos are also home-grown. I'll get a photo of the plant soon: it made it through the winter and has taken over virtually all of my planter made from an old horse trough. And it is exploding with blooms and very young peppers.

**Smoke em if you got em** · May 13, 2024, 03:57 PM

Had the family over for a Mothers Day breakfast, including some of the homemade bacon, sausage (1/2 of it homemade), pancakes and eggs all on the Blackstone griddle. A lot of compliments on the bacon, I couldn't be happier with how it turned out.
Then for dinner, I made Chicken Milanese for my wife for Mother’s Day. I used Sam The Cooking Guys recipe and it is excellent. I highly recommend it. My wife wants to have it again this week.

**JCBBQ** · May 13, 2024, 04:58 PM

hoovarmin Hooves, here’s that purple rice. 2 parts short grain white, 1 part “brown sweet rice”, 1 part barley, 2 Tbsp “black sweet rice” per cup of short grain. That’s a good basic recipe. People do all kinds of different grains so whatever floats your boat. My rice maker has all kinds of settings- including mixed rice. Comes out a little sticky and chewy. It’s a great change from Jasmine…which is my fave.

Also, some Chinesey cuke salad and miso maple salmon.