Labor Day BBQ

[fuzzydaddy]

Weekend list finalized, so I went shopping.

[EdF]

Looks like some of us mid-Atlantic coast types are going to get washed out!

[billg71]

Having pigged out on barbecue last weekend on the Memphis trip I picked up a single rack of baby backs to smoke Sunday just for the wife, daughter and I.

Then Potkettleblack posted his thread about heritage chops, I clicked on the link and quickly ordered 12 lb. of pork chops and an Akaushi Wagyu brisket to keep them company on their trip: http://www.heritagefoodsusa.com/beefbreeds.php

So the Sunday cook grew by 5-7 hours but I'm OK with that, looking forward to some tasty brisket!

[AdamJG]

I just picked up a couple racks of loin backs and some fresh kielbasa from the butcher shop, those will probably get done sunday. For tomorrow I'm frying up a few pounds of catfish, shrimp and hush puppies with corn on the cob and watching my LSU game with some friends/family.

[Mosca]

Gonna do green chile cheeseburgers, ABTs, and I don't know, something else but I haven't figured it out yet. Mrs asked for spinach, so maybe that.

[Potkettleblack]

I grilled off some of my fish sauce faux aged sous vide short ribs on Saturday, made the steakhouse steak burgers yesterday and will be doing the PKB chop and a straight dough white bread today.

[BigBear]

Labor Day weekend is a great excuse to cook out. Smoked a chuck roast on Saturday (after a 36 hour sous vide), grilled New York strips last night and getting ready to fire up the PBC to smoke 3 racks of Baby Back ribs. I love long weekends!

[AZRedneck]

I was going to smoke a pork shoulder, but plans changed so now it's bacon wrapped chicken bombs. Breast, hammered flat, seasoned, swiss cheese, ham, monterey jack, rolled up and wrapped with bacon. I "borrowed" the idea from the link below but am slow smoking at 225F and will crisp it up on the gas grill when it hits about 155F or so. I've done them before on the Weber kettle, but this is my first time using my brand new (bought it yesterday) GMG Daniel Boone.

When I bought my dehydrator, I threw everything in the house I could find in it. Now it's time to smoke everything that's left on the GMG.



Cohort227 has a video on the prep and cooking of it at the link below.
https://www.youtube.com/watch?v=cVsGSgk3v0U

[Edward Hafer]

I appear to be cooking my one year old Louisiana Grill CS570. Thing is the biggest waste of time and effort I have ever encountered - weeks with customer services, things just keep going from Bad to Worst.

[Edward Hafer]

You are correct, the smoke should not be coming out of the Hopper- that is the fuel tank! The idea behind the pellet grill is initially interesting, but I have found they are a huge hassle. Perhaps others are more reliable, this one is not one to set it and forget it.

[Nuke em]

I'm going to do a pork butt on my Weber using the Smokenator 1000. Dry rub will MMD and I'm also going to try out Eve's Apple Butter Pig Paint recipe. Anyone used that before?

Yes and it is very good sauce. Just made some last weekend and the neighbors want more of it