Memorial Day Cook-Off…Put On Your Big Boy Pants!

[Panhead John]

I’m locked and loaded…..

[Clawbear57]

Yeah give us your best shot.

[ecowper]

Oh baby …. I know what that is

[Panhead John]

ecowper Yeah Buddy! Saving your Secret Santa gift for a special occasion!

[texastweeter]

I'm in. Btw, cook the point and cure the flat for pastrami.

[Panhead John]

Yes Daddy……

[texastweeter]

I need a shower now.

[acorgihouse]

I think I'm in. I will have to source a brisket, but I'm due a trip to Costco and they usually have them. It is a LOT of meat for me, too, a <mumblemumble> year old woman who can eat, but there are limits (although I do have the two dog emergency backup system in place.) I'm thinking divide the flat in half, cure half for pastrami, smoke the other half for std brisket, and grind the point. The ground can make smash burgers for sustenance that day, and then either brisket meatloaf or brisket meatballs, for the next week or the freezer. Of course, I'm the queen of changing it up on the fly, so who knows, but right now that's the plan. All the Mem Day events I know of so far just don't appeal, nearby family will be gone elsewhere, and the neighborhood wingding typically done two houses down tends to end up in a drunken whinefest about the HOA, and who doesn't mow their lawn enough. Cooking in the backyard, maybe in my jammies, is the bomb.

[Panhead John]

I’m with you on the too much meat part. I’m probably just gonna cook the point and save the flat for another day.

[Alan Brice]

STOP!! Dont tease me! ; - () JK

[Clawbear57]

I'm in with my first brisket. Trying to decide if I should separate or cook all? Any thoughts.

[Clawbear57]

Just 4 at the most plus will give some away.

[ecowper]

Don’t worry about too much food for the people you are cooking for, either. Cook that whole dang packer, do up 4 sides, and berry salad and homemade ice cream …. Just go whole hog man.

[Clawbear57]

I agree Eric but maybe beef wild.

[Bad Hat BBQ]

Old Glory OG and I both need to cook 10 -12 slabs of ribs near that week-end and will be posting the details of our cooks...mine is for a fundraiser supporting my UU congregation's community out-reach and food pantry operations.

RIbs on Saturday, Brisket on Sunday.....weekend of epic cooks!

Thankfully, I just re-supplied my wood with a delivery of 1/4 Cord or White Oak....there is peace on the patio when the wood racks are full!

[Old Glory]

Yup cooking for my daughter's college grad party. 12 racks in freezer right now. A couple of butts. Wood on order.

[Alan Brice]

I am in! Just cook it and they will come.

[Panhead John]

Address please!

[Draznnl]

I’m sure Cincinnati is on my way to somewhere.

[Alan Brice]

PanHead you know my addy! Yer welcome anytime! Bring Draznnl Its on yer way!

[jecucolo]

I’m in!

[Panhead John]

Good deal! 👍

[Texas Larry]

I’ve got a 13.9 lb. prime brisket from HEB on deck. Will smoke this bad boy for an early Memorial Day neighborhood gathering. We are giving a send off for a good neighbor couple who are are moving.






Finished product. Juicier than my poor pics show.

[awsop]

Picked up a prime brisket ($3.98/lb) today at sams club. It will be my first cook using the B&B charcoal I picked up at the latest wal-mart sale. I’ve done many briskets in the past on my wsm 22 with a flame boss temp control using KBB. Should I do anything differently when using B&B? Same amount of wood?

[Panhead John]

It’ll take just a few minutes longer for the coals to get going. The B & B lights just a little slower, but burns a lot longer than KBB. Same amount of wood. You’ll probably notice a better smell when lighting than with KBB.

[awsop]

Thank you PJ! Looking forward to the cook.

[Panhead John]

Don’t laugh, it’s my garage fridge…Time to start thawing your briskets for this weekend!



Damn, I need to clean that sucker, didn’t realize how dirty it was till looking at the pic.

[Murdy]

Where's the Coors Light?

[Panhead John]

In the door. 🥸

[SheilaAnn]

Panhead John I thought it was your real fridge. No vegetables. Oh wait, no coors light either. My bad…..

[Panhead John]

😁😁😁

[Draznnl]

Reminds me of my 1st college apt. Older sister came to visit. She opened fridge. Only thing in there was a case of beer. She opened freezer. Only thing in there was a bottle of vodka.

[SheilaAnn]

I stand corrected

[DaveD]

Got my 11.5lb/5.2kg brisket thawing, and I'm targeting an overnight cook Friday night, as I've done on the two briskets -- count 'em, two! -- I've done previously. I got a hankering to try starting it on the kettle first, even though I don't have a fan controller thingamabob. I'll bet I could get a solid 8 hours at 250F/120C with the B&B charcoal before things start wavering, by which time I'd be up and ready to put it in a foil boat and move it into the pellet smoker for the rest of the way. That would get it finished around noon Saturday, for a good long rest all afternoon before dinnertime.

We shall see how much of that plan survives contact with reality...

[Panhead John]

Glad you’re liking that SNS kettle Dave! Thanks for jumping in on the cook off.

[Mosca]

I’m sitting out the brisket side of this. Half our guests have been delayed and are now arriving later on Tuesday. Then we have a wedding the following weekend, and then we’re heading to Vegas. So the earliest I’d be able to hit one would be mid June. At that point, I’ll just save it for the big bash we’re going to have in July.

[Panhead John]

You hereby have official permission 🙄from that sorry ass dictator Panhead John to cook and post whatever the hell you want Tom! SURPRISE US… this could be fun!

[Mosca]

Burgers and dogs, PJ, burgers and dogs. And a big salad. The guests we do have coming are pretty straightforward “In the seats more important than on the table” types.

[tstalafuse]

So, I gots my brisket, pork butt, St. Louis ribs, and chickens ready to go.. And one, and a two, and a three...

[Clawbear57]

Party time!!

[JLR]

Briskets went on sale today for $1.87/lb, so I'll have some for this weekend, and beyond.

[fzxdoc]

What a deal!