What are your Memorial Day Meal Plans?

[Smoked Transistors]

Was not planning on smoking a15lb prime brisket but a coworker was at Sam's Club today after work and facetime me to help him select a nice prime packer brisket. Then he asked if i have time to smoke it sometime this weekend and he'll split it with me. So, I guess that's what we are having either Sunday or Monday night for dinner. Luckily, I stocked up on some Jealous Devil Lump from Home Depot this week!

[Jfrosty27]

Ha! He must know my son. As I posted above, he invited himself and his family over to our place on Monday to help eat the brisket I needed to go and buy. 🙄🤣
Heck. Glad to have over them anytime. Smoke on Pitmaster!

[DaveD]

Turns out that today is the day to do the anniversary chateaubriand dinner, so I dry brined it overnight, and then hit it with granulated garlic and coarse black pepper and into the sous vide with a bay leaf and a glug of EVOO. Running at 125/52, and right before service I'll sear it over raging KBB in the SnS kettle insert. Simple sides of baked tater and steamed asparagus, but my lovely bride is going to whip up a bearnaise sauce to go with, and that will be great on both the steak and the asparagus.

Beautiful color on this cut after being in the fridge overnight. Before:


After:


All dressed up and ready to go.

[Dewesq55]

Nice liking cook, Dave! A good bernaise sauce can't be beat with a nice piece of beef like that. Happy anniversary!

[Skinsfan1311]

Beef Ribs. Bourbon.

[hoovarmin]

Minimilast is always best.

[hoovarmin]

Alas, as the day approaches I have a plan, but to be completely honest, I just don't really care to do much of anything. Everyone is supposed to come over for burgers, elote salad, and watermelon. But I'm looking around the house at all the deferred projects and just not feeling it this year. This has not been my best decade, so far.

[Purc]

I understand Dave, me too, hang in there.

[DaveD]

Absolutely no reason that you shouldn't do whatever you want to do, or not, on this or any weekend. Nobody understands your priorities better than yourself. You do you, sir.

[fzxdoc]

At the end of the day, it's only a day. No need to knock yourself out feeding everyone. Sometimes cooking is therapeutic, and other times it's just a big pain. That's why they make carryout.

Do what suits you the best. That's what's most important. Hope the blues evaporate soon.

Kathryn

[Dewesq55]

I just took a 2 pack of Wally world ribs out of the freezer to thaw. Planning to do them (and maybe pick up some baby backs on sale at ShopRite) plus corn on the cob and German-style potato salad. Step daughter will make a pasta salad and dessert. After dinner we will repair to MIL's house for a fire pit.

Planning on Sunday since the forecast is for rain all day Monday.

[hoovarmin]

Bummer about the rain. We are forecast for 95 degrees and smothering humidity. Not encouraging.

[Reds Fan 5]

No cooking this weekend. Driving back to my hometown to attend my 35th Indianapolis 500.

[hoovarmin]

Wow!

[barelfly]

First race I’ve watched in years, man what a race!!!!! Can’t beat having a final lap like that!

[DaveD]

The chateaubriand turned out amazing! My lovely bride declared it to be the very best thing I had ever made, and better than anything she'd had in any restaurant. High praise indeed.

After the sous vide, patted it dry and hit it with some Uncle Chris's Steak Seasoning, given that it's Extra Fancy and all.



Had the SnS going with a chimney of KBB, and using the cold-grate process gave the piece about 120 seconds on each flat surface (it was kind of a triangular-solid geometry), 60 sec at a time, and that seemed to be just right.



It sat on the counter for the few minutes it took to get everything together. Then slice and serve with a split mondo baked tater, some steamed broccoli, and the absolutely killer bearnaise sauce my lovely bride put together. Paired all that with a Double Black zinfandel out of Paso Robles, CA. Superb.







Beef was incredible, melt-in-mouth tender with an explosive beefy flavor, and the sear crust was delectable. Couldn't be happier

[fzxdoc]

Happy Anniversary! Great looking chateaubriand and delicious looking bearnaise. Kudos.

Kathryn

[Michael_in_TX]

You nailed that!

[Whiskeyman53]

My butcher came through, with very short notice he supplied me with 6 racks of beef back ribs for the holiday. Beef ribs, marinated chicken breasts and haddock bruschetta for the protein along with several sides. Looking forward to time spent with family and friends.

[hoovarmin]

That is quite a haul of ribs!

[Bkhuna]

Let's hope the Celtics take game 4.

[58limited]

I'm at my friend's ranch 150 miles north of my home. We are cooking a 15 lb brisket and an 8 lb pork butt. Later we will add a small bison chuck roast that I cured for pastrami.





Later:

A very small (1.5lb) Bison chuck pastrami and a double batch of chorizo Hatch smoked queso in a 14" skillet.

[Thunder77]

Daughter and son-in-law over for cookout. Steak, shrimp , and grilled asparagus. Roasted potatoes. Many beers will be served. 😎

[hoovarmin]

Sounds like a great plan!

[Bkhuna]

Making pork loin back ribs for the first time. Always been a spare rib fan but the wife came home with these so I might as well give it a go. There are two racks. I may do Rosticciana on one and smoke the other or if I'm feeling lozy, smoke them both.

[hoovarmin]

Just watch out for overcooking. They can dry out on you.

[FLgrillZ76]

189 and the long push to 203. Split a pack of beef ribs with a coworker and wife's b'day

[hoovarmin]

Looks like I'm off the hook for a big spread. The event has been moved to my in-law's place and all I am making is Elote salad, and I will shape and cook the burgers on their gas grill. It is going to be 97 degrees here tomorrow by 1 pm, so I will be enjoying many cold beers.

[smokenoob]

fzxdoc I never thought to sous vide corn, will have to try it!

[smokenoob]

test

[hoovarmin]

fzxdoc I wish I had seen this before I cooked the corn! But it turned out wonderful. I took it off the cob with a knife and blistered it in the Wok. It was a hit, even with my harshest critic - me. I went with the Serious Eats recipe and subbed Feta for the Cojita. I just like it better.

[Skinsfan1311]

Gettin' there!

[Panhead John]

Hopefully there’ll be some Jack left for tomorrow night too….

[fzxdoc]

I scrolled through the two photos and said to myself, "That looks like a Panhead John setup for a nice meal". Then I looked at the poster, and sure enough, it was you.

K.

[hoovarmin]

Let's Go!!!