It looks like we will be hosting Labor Day, too, and I volunteered a rib roast. So we’ll have rib roast, that bean salad I made last week, cole slaw, and some other stuff I haven’t though of yet.
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Whatever it is, team pellet is going to win!!Comment
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I keep waffling between a brisket and beef ribs, but I'd like to do something different. I did a lamb neck a few weeks ago - I am hooked on those now. I am still thinking about it.Comment
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SheilaAnn I smoked it on the pellet grill at 225 with just salt and pepper. I didn't time it or braise it, I think it took around 5 hours. I did spritz it with apple juice. It was great. I made some tacos with tzaziki and pickled red onions. hoovarmin I got it from Porter Road, but they don't have it available right now.Last edited by klflowers; August 29, 2022, 08:29 AM.
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I think we are hosting something this weekend????? The boss will let me know...HA. But I have my throwdown cook all planned out.....this one will be very interesting for sure!!...LOLComment
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I had planned a big cookout on Monday. We just spent Friday through Sunday at a wedding venue for my nieces wedding, and my wife just woke up with COVID this morning. Although I am negative now, and was able to go pickup antivirals for her, the odds are not in my favor to remain COVID free since we slept in the same bed last night. So timing of COVID will impact whether I want to cook or eat much of anything over the weekend. And we will certainly not be having the planned family cookout by the pool.
If I do cook for Labor Day weekend, I plan to try my hand at an Oklahoma onion burger with hatch chilis, after seeing that recently, and smoke at least one rack of ribs, with an Asian flare - thinking of making up a batch of the Korean BBQ sauce from the Barbecue Bible and glazing ribs with that during the cook, after some type of marinade step. I gotta fire up my offset for that cook, to keep my promise to Panhead John to play for team offset...
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On the plus side, I was asked to bring "grill tools" with me to the wedding weekend, and within 10 minutes of arriving at the wedding venue at Smith Lake (Alabama) I was handed the duties of grilling burgers and dogs for 30 folks who were already there at lunch time on Friday. The grills at that particular lake house were a built in Kitchenaide gasser and a Kamado Joe. I lit both, and put a set of grillgrate panels down over the really greasy and filthy looking gas grill grates. After one batch of 18 burgers, the gas grill burst into flames with a massive grease fire down in the bottom, and I had to finish the cook on the Kamado Joe. Thankfully, the KJ and some Kingsford briquettes saved the day... and this is another lesson in why I do not like most rental house gas grills. Usually gross and full of other folks old grease!
So I guess you could say I already did my big "cookout" this past weekend, haha. Oh - and I also helped make waffles, bacon and sausage balls for a couple dozen folks on Saturday morning.Last edited by jfmorris; August 29, 2022, 02:47 PM.Comment
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I am going to be doing a Pork Butt Barbacoa with Grilled Street Corn. I also have a friend who is going to be bringing burnt ends and two racks of ribs. Unfortunately, my beer that I brewed won't be ready. I am trying to figure out a few other things.Comment
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Oh no! The beer I mean.... yeah, that takes some time. I leave it in primary for a full 2 weeks, then it takes 1-2 weeks to carbonate when I keg it, even force carbing it. I've got a porter in primary now. It started exactly 1 week ago at 1.061, and is down to 1.018 now according to my Tilt floating hydrometer (my newest brewing toy).
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