Labor Day Menus
 

Well, its already Thursday and no one is talking food yet.

I got a 7.6# trimmed Costco flat (2.05 a pound) thawing, and a 4# pork loin.

I'll add to that, and this thread as we go along.

Thinking of trying the fried ravioli things that Greg is talking about.

I'm sure 2 slabs of baby backs will make it to the racks too.

Need to get supplies. I'm nearly all out.

What you all cooking?

Almost forgot. Gonna try a 1# skinless bolgna chub too

Our new smoker should be ready for pickup either today or tommorrow. Mr. Kick is going to come out and help us christen this beast!

I am thinking the following:
Brisket
Ribs
Loin
Chicken
Pork Butt

And Don't FOr get the fatties!

JT you may have to stop by and check on us??

You doing that on Monday? PM me directions and I'll see what we're doing. Weekend plans have kinda taken a hit so not sure what's going on right now...

Had the 'dera about 2/3 full yesterday. Keep some and spread the rest out to friends and family. I tried a couple of the suggestions I got from my 'What haven't you tried?' thread. I'll sample some more later and post the results.

Labor day: Picked up six racks of spares yesterday. Might grab some more this afternoon. Planning on 1-2 briskets depending on the quality. Thinking about stuffing a pork loin as well. And of course, sausage!

Good idea Jorge.

I might try stuffing one too. Maybe Canadian bacon in a pork loin. nothing goes better with pork, than pork

dunno yet.. havent decided.. got 14 people coming though... gotta feed em something.

maybe i should start dinkin huh??

I have a strange feeling we will start on friday night and keep smoking until at least Sunday possiblt Monday.

Bill, it's awesome stuff, as a matter of fact were doing some tonight for the Cowboys v Chiefs game. Having an all appetizers menu. Shrimp cocktail, mozzarella sticks, puppy peters (lil smokies), buffalo wings and the ravioli.

Doing a pair of briskets and experimenting with some on-sale spares, yes the experimenting may even include some boiling. Let the flogging begin.

Sunday, I'm going to load up mine with some 2 spares, some rib tips, some stl pork steaks, some chicken legs for the kids, my 1st fatty,a brisket flat and something new a bratwurst, hot italian sausage fatty roll.
all rub with my special rub and somked using a 50/50 cherry/hickory mix!!!

Did he type what I think he typed? He said the "B" word!!! I'm telling!

Say it ain't so! No boiling allowed!

I would be disappointed in anything less! Don't forget pictures, we gotta have pix of the new rig.

Yes I used the "B" word. Just a quick 20 minute simmer for comparitive purposes, gonna brine a rack too and figure out a couple more variations just for fun.

You get Maxim magazine E?

Great article on Top 10 sandwhichs.

Think a KC place made it.

Anyway, they have a sandwhich thats all appetizers on a bun. Mozzarella sticks, poppers, fries, the works, all piled on. That was the #1 sandwhich

B&*$ling,
What the???
call the state police!!