In the middle of ripping down and old deck and digging footers for the new one. Digging 30" deep by 12 " footers in the Rockies you know why they call it the Rockies. Easy on Saturday, working with Trout Unlimited for our annual fishing derby for the kids in town 12 and under, we usually have about 100 kids. Colorado Parks and Wildlife will also assist and provide fishing poles they can keep if they don't have one. The Optimus Club will provide hot dogs and fixings for all the kids and their families. This is a free event for all. For the holiday, steak, ribs, and brats. Also our sweet Olathe corn for every meal.
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Doing a pork roast, 3# on the PBJ. Not sure what I'll season with but using their technique.
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I have a couple of bone-in turkey breasts in the freezer that I'm going to cook. I did one of those just a week and a half ago, but the in-laws are going to be in town, and it's always a hit.
I go with a slight variation on the Aaron Franklin method, including making the espresso bbq sauce. But I have learned a trick that takes it to another level. When I thaw the turkey in the bag, don't give it enough time to completely thaw. If the breast meat is pretty much thawed, but the tenderloin still half frozen, that's my sweet spot. That just makes it take longer to get through the first stage (smoke uncovered until the exterior takes on a nice golden brown color and the IT is around 100°). The butter braise stage will get it across the goal line to the proper IT. The sauce is like the two point conversion to win the game.
I had to chisel out the bag of giblets with a butter knife the other day while filleting the breast meat off the bone, and that one turned out the best yet.
Last edited by Steve R.; August 29, 2024, 02:29 PM.Comment
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Oh man, you got me hooked on these recipes to start with and now you're pitching me a curve ball on the turkey cook! You know I've got to try your new method now.
Thanks to you, turkey breasts just moved up the To Smoke list. You inadvertently made my husband very happy. A turkey feast is his fave.
Kathryn
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I have some outside skirt steak and some shrimp waiting to be defrosted. I'll do a little surf & turf. I've no idea what sides my wife has up her sleeve.Comment
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Love a good surf and turf, look forward to seeing what your wife has up her sleeve.
Where did you source your outer skirt? -
Richard Chrz I picked some choice outer skirt at Costco recently. Got home and put it in the freezer only to discover some prime Wild Fork outer skirt already in there. Ooops. So, now I have lots of outer skirt.
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I just got back from BJ's with 2 racks of St. Louis Cut Ribs. Planning on cutting them into singles and cooking at 275 on my kettle. $2.89 lb.Comment
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My cousin's husband wants me to help him do his first brisket. Problem is he has a flat and I'm pretty sure it is select. And I think he has a propane smoker (I'll be back in Conyers). I have never used one of those. So I plan on showing him how to inject beef broth into it. Hopefully it won't be desert dryComment
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Take a look at this. It worked great for me. I owed that success (and others with flats) to Polarbear777 's method and tips.
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fzxdoc we don't have the time. They don't have a SV Richard Chrz and I am not going down until tomorrow. I might be able to convince him to do Burnt ends though
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I've got 15 people in the backyard on Labor Day! That includes the parents of youngest daughter's boyfriend (the happy couple is in Eugene, so they won't be here) and oldest daughter and her boyfriend. Son and his GF won't make it up from San Diego. Also will have my best friend and Stacy's best friend and a bunch of our neighbors/friends.
I'm cooking brisket, SLC ribs, and chicken. Stacy is making a berry salad. Guests are bringing macaroni salad, veggie tray, potato salad, chips and dip, and a couple unspecified appetizers. Should be a feast as long as I pull of the meat.Comment
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I'm planning on poor man's burnt ends. My challenge is I need to smoke the 2 chuck roasts tomorrow and then hotel it for 2 nights then serve Monday. My plan is to leave them whole after smoking, vacuum seal them, and then travel. On Monday I'll cube them, sauce them and re-heat in a foil pan. Does this sound like a reasonable plan? TIAComment
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Hopefully some dove poppers, weather permitting.Comment
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Out of town with family at an AirBnB. Gonna have to stick to steaks, not that I’m complaining. There’s a really good local butcher shop here in Columbus. Gonna be a good time, hope y’all enjoy the holiday.Comment
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Looking forward to this Labor Day Cook!
I have a class of about 28 integrated chemistry and physics high school students who are just trying to get credit so they can graduate. I told them three weeks ago that if I like them, I would cook for them.
And I do like them. So my first cook for my students this year will be done this weekend, and served the Friday after Labor Day. I'm serving hickory smoked chicken thighs and drumsticks with homemade biscuits.
Funny thing is, there's a district policy that only food from the cafeteria can be served. So I'm not serving them food. We're doing an Energy Transfer Project. (The chemical energy stored in the hickory splits gets converted to heat energy, which then changes the chemical and physical properties of the fat and protein molecules in organic matter, fit for human consumption to then fuel the bodies of the students. It's all about the science--not food. Serving students food would just be plain wrong. :-) )
BLast edited by mrteddyprincess; August 29, 2024, 06:01 PM.Comment
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What's wrong with these schools you can't even trade sandwiches. Great solution to the problem. -
captainlee it’s likely not the school. That policy probably starts all the way up at the state level. And it really starts with the guidance on “healthy food” coming from the Federal Department of Education. There is very little local control of education and school policy these days.
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not going anywhere other than furniture shopping so I'll be cookin' something, just not sure whatComment
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captainlee were going to the rooms to go factory store, and only really looking for a nook table so either they have something or they dont. -
captainlee I survived the rooms to go experience, 4 football fields worth of overpriced crap and the wife agreed. Then I survived Ashley furniture. Heading home with a full wallet and she sees a mom and pop place... they actually have a nook table we agree on for under 700... great. 8 week lead time is no issue. Next thing you know there's a new dining table set and a computer chair on the invoice. This stop hurt
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This weekend snuck up on us too. I’m surprised we don’t have a baseball tournament. Not sure which day we’re celebrating - Sunday or Monday - because we have a makeup birthday dinner for my brother in law. His birthday was a couple weeks ago, but due to a nasty cold hoping through my in-laws family it was bumped back.
But one of those days I’ll be firing up the griddle for some smash burgers and probably do a few brats too. We have tentative plans with some friends…awaiting final word on birthday dinner before we can solidify.
UPDATE: our Labor Day is Sunday and we are having a few people over. Smash burgers, dogs, and watermelon confirmed!Last edited by Santamarina; August 31, 2024, 04:27 PM.Comment
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Mosca we made an early morning Sam's Club run during the "business" hours 8-10am, and I came out of there with 2 of those packs of the prime rib sliders! I hope they are as good as you say. They had a sell-by date of Monday 9/2, so I'll let them ride over the weekend in the garage fridge, and freeze the ones we don't use.
I picked through the packages they had and found the two heaviest ones that weren't full of liquid. Some I picked up had lots of "juice" in the package, which I didn't want to deal with (or pay for!).
If I start smashing and feel they aren't big enough, I'll just start reforming balls out there at the grill from 1.5 or 2 of the slider patties, but hoping they will work well as-is. They are a little lighter than what I normally make myself, but I am sure will be great.Last edited by jfmorris; August 30, 2024, 10:19 AM.Comment
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Also: when I freeze them, I usually freeze them first, then vacuum seal them. If I don’t, the vacuum pulls juice out and gives them a weird star shape. Freezing first (a couple hours is plenty) gives a nice solid pack. I do some packs of 2 and some packs of 4, for the two of us. -
Mosca all good advice! Thanks!
The smaller patties doubled up sound good! I just gotta cut some pieces of parchment paper and dig out my Lodge CI press...
Do you season both sides before smashing, or season the side that you smashed only?
Got a couple bottles of burger or smash burger spices I picked up somewhere that I may try, versus my normal SPOG treatment.
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