What's Cooking This Memorial Day?

[Troutman]

Of course I’ll be whipping up this delicious spread for a Memorial Day soirée on our veranda with of course King Charles as the guest of honor



.....okay more than likely it will end up like this with a house full of no shows and me passed out after one too many



But seriously, what are you all cooking up for Memorial Day? Regardless have a great and safe holiday all !!

[Mosca]

The weather forecast has moved our cookout (not bbq) to Sunday; Sunday will be 82° and partly cloudy, Monday will be 70° with thundershowers.

Burgers and dogs, potato salad, tossed salad, and the pimento corn recipe you posted the other day. SiL is bringing grilled vegetables, probably a pasta or macaroni salad, and she always brings a killer dessert of some kind.

The brisket has moved from “within date” to “a week or so out of date” to “wet aging”.

[Jerod Broussard]

https://pitmaster.amazingribs.com/forum/pitmaster-general-discussion/1600363-what-are-your-memorial-day-meal-plans#post1600607

If some don't repost.

[Jfrosty27]

Brisket as mentioned in the other post. ☝️☝️☝️☝️☝️
Supposed to rain Sunday and Monday. But I’ll run the Recteq in the garage just inside the big door to keep it dry. The service door is to the rear opposite the big one. I open that and any smoke clears right out. My garage smells terrific though. 😉

[Jfrosty27]

I love the photos of grills with every single millimeter of grate space filled with every type of food imaginable all cooking at once that the manufacturers etc all put out. Just kills me. Nobody cooks like that on a grill. 🙄🤣😂

[Troutman]

I know right? If the cook in photo #1 was attempted, the result would most likely be photo #2

[Spinaker]

Smoking a pork shoulder for carnitas sandwiches on Monday. Smoke the meat, then take it to the griddle to crisp up the meat.

[GOCS]

So, I've been learning a lot around here. Seen some awesome videos on smoke. Saw a post on a tomahawk (sorry--don't remember the author) and several others on steaks... smoking them, then searing them... Revolutionary. I've been soaking my wood. Keeping my Primo XL at 250 with a load full of hardwood chunk charcoal. Setting out the meat to come to room temp before putting it on. Thinking I was smoking.

Tonight I had a Nolan Ryan flat iron steak in the freezer. Picked it up on clearance. Thawed it out in the fridge and decided to try some of this stuff I've been reading/seeing. Prepped it up with some garlic salt and fresh cracked pepper. Hit it with my tenderizer (the one with the little blades). And put it back in the fridge.

Went to the grill and got out most of the coals. Built a little mound near the bottom air hole, with a little path off to the right to another mount that went all the way around the back of the grill. Applied heat to that front little mound and got it going. And put a handful of mesquite chips and a few chunks on it. Set the Fireboard 2 at 275. Dropped some potatoes on. And off it went.

I got nice blue smoke. Played with the temps a bit to try to keep the fan on, temp down. Wound up dropping it to 250 so I could run the fan and get better smoke. Put on the steak (indirect), popped it up to 275 to run the fan and get that nice smoke. Smoked it up to 110. Put the fan on manual, 100%, pulled the grate and mixed over the coals. Moved the steak to direct. Took a bit to get the coals up to sear temp, but it got there just in time. As the steak hit 130, just was getting the sear on the second side. Pulled that off to rest:

Put on the cast iron, put some fresh cauliflower (tossed with olive oil, salt, pepper, basil, butter with onion and garlic). That was all done right as rest was finished. Pulled those, the potatoes and served.

And wow. Smoke ring. Smoke flavor. Perfect temp (thin side well done for the boss, thick side medium rare for the rest of us). And my son declared I ruined steakhouses for him.

Thanks to you folks around here for that. A new day for me. Awesome.

[klflowers]

These AR people will have you complaining about restaurants you used to think were good. I haven't been satisfied with many restaurant steaks since I started paying attention to the pit

[fzxdoc]

What a wonderful post, GOCS . Congratulations on conquering the reverse sear in one go!

Kathryn