It’s Labor Day Weekend! Whatcha Got Cookin’?

[Spinaker]

Probably more pork belly. I might throw a chuckie on there too.

[Donw]

Wasn’t really giving it too much thought until family started asking to come over on various days so Kathy and I just decided on a final menu today and she is out picking up a few items.
Tonight since it is just the two of us a 2.5# hunk of prime rib I found in the freezer the other day that I must have cut off during one of the holidays. Baked potatoes, a salad, and Mother Stallard beans.
Tomorrow with the young grandkids coming over to swim hot dogs, hamburgers, leftover beans, and Goldsboro potato salad.
Monday since it is just back to the two of us, any leftovers from the Prime rib made into Philly cheese steaks, leftover beans and leftover potato salad.

[Johnny Booth]

We are delaying Labor Day until the 7th to cover birthdays. Haven’t really decided yet what to do.
Maybe some pulled beef (Chuck Roast), and/or maybe I can find some brisket points.
Smoked bbq beans, spicy corn on the cob, apple-slaw, fresh bread?

[Johnny Booth]

Rain, rain, rain…. Got a skirt in the fridge, wet aging. 🤬

[Richard Chrz]

I had popcorn for dinner last night….

[Draznnl]

What, no pics for PJ?

[Panhead John]

Richard Chrz Damn Richard, I thought I was slummin’ it last night. Guess you got me beat. 😂

[texastweeter]

Extra breast meat in those?

[Panhead John]

An over abundance.

[fzxdoc]

Tomorrow with the young grandkids coming over to swim hot dogs, hamburgers, leftover beans, and Goldsboro potato salad.
Monday since it is just back to the two of us, any leftovers from the Prime rib made into Philly cheese steaks, leftover beans and leftover potato salad.

Had to sleuth out the recipe. Google's AI came up with this:

Goldsboro Potato Salad
Inspired by a recipe featured in the cookbook Craig Claiborne's Southern Cooking, Goldsboro potato salad is a regional take on the classic Southern style. It is known for a creamy texture and the use of hard-cooked eggs and pickles. Claiborne, a prominent food writer, was the son of a prominent family in Goldsboro, North Carolina.

This recipe is adapted from Craig Claiborne's version, a well-known interpretation of the local style.

Ingredients

• 6 medium potatoes (about 1¾ lbs), preferably Yukon Gold
• 3 hard-cooked eggs
• ½ cup finely chopped red or sweet onion
• 1 cup mayonnaise, preferably Duke's
• ¼ cup chopped sour pickles
• Salt to taste
• Optional garnish: Paprika or fresh dill

Instructions

• Boil the potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork (about 15–20 minutes).
• Drain and cool: Drain the potatoes and let them cool completely. For a creamier texture, mash the cooked potatoes a few times while still slightly warm, which helps them absorb more dressing.
• Prepare the ingredients: While the potatoes cool, coarsely chop the hard-cooked eggs and finely dice the onion and pickles.
• Combine the ingredients: In a large bowl, combine the cooled potatoes, chopped eggs, onion, pickles, and mayonnaise. Gently toss until all ingredients are thoroughly blended and coated with the dressing.
• Chill before serving: Season with salt to taste and chill the potato salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with paprika or dill if desired.

Thanks for the tip, Donw . Enjoy your weekend!

Kathryn

[Alan Brice]

Sliced hardboiled eggs on top sprinkled w/paprika n dill for presentation.
This is the taty salad my sweet mother always made. Lawsy I miss her.

[Donw]

One thing Google AI missed: “Sprinkle with celery seed before serving.” 😋

[acorgihouse]

I don't eat potato salad much, but this looks a lot like the one my mom made. She would have just put pickle relish in there (she put it in deviled eggs also, perfect!) but otherwise looks like her cooking. I miss my mom too, @AlanBrice, but I can still eat her food. Is special to me on these cooking holidays.

[Whiskeyman53]

Baby backs along with beef back ribs. The baby backs will be finished with a vinegar based sauce.’My wife requested that I make the beef back ribs the way her father who was from Texas would have. This includes a barbecue sauce that he would make. No pressure for the Massachusetts guy here. Update to follow on Monday.

[randy.56]

Steak Nite

[RichieB]

A change up on the surf and turf. My wife decided she didn't want lobster. Tomorrow lobster Roll. OK, I can do that. Lobster Roll, a New England classic.
So just the New York Strip Steak. We went today to our local farmers market. Picked up a half dozen sweet corn. Man, outstanding. This is a local farm that raises and harvests some top notch protein. While my wife is looking at the corn, I'm looking at the poster menu of their selection. What caught my eye beef back ribs at $8.99/#. So, a 3.5# rack now in the freezer. There was other items but I actually had some control, my wife.

[Panhead John]

Did a skewer-less shish kabob tonight. Sirloin cubes, green bell pepper, onion, mushrooms and small tomatoes. Did it on the SNS Master Kettle and rotisserie. Shockingly enough, I marinated everything in Good Seasons Italian Dressing! 😳

WARNING: Graphic Video! Viewer discretion is advised….

[jecucolo]

So you rotisserie with heat on the side. Good to know. Looks like an awesome cook.

[Panhead John]

Thanks jecucolo Yeah, I used 2 of the Weber charcoal baskets, one on each side.

[Alan Brice]

Not shocking PJ, GS Italian is my quickie go to esp chicken. Yummm! Looks deelish.

[Purc]

I'm with pasmom and no grill/smoker so will get some pulled BBQ pork from the Lions club all night smoking at the golf club parking lot.

[Purc]

Also making orange sherbet

[MoreWood]

Baby Backs. Sure it’s not exciting, but if it ain’t broke………

[TripleB]

Chicken and chicken wings on the PBC on Saturday night. Took Toby to the beach on Sunday. Today will be smoking some ribs for family and friends.

[jecucolo]

I brought brauts.

[SheilaAnn]

Wibs….