Memorial days is upon us - the time we take some time out of our lives to commemorate and honor those that died so that we can be here today in a free country.
Below, is what it is about - it is not just a 3-day weekend or the start of the summer season! It is a sacred day - Support your soldiers, your Vets and the families of those soldiers that have died preserving our freedom and defending our country. May God Bless America!
I. Let us, then, at the time appointed, gather around their sacred remains, and garland the passionless mounds above them with choicest flowers of springtime; let us raise above them the dear old flag they saved; let us in this solemn presence renew our pledge to aid and assist those whom they have left among us a sacred charge upon the Nation's gratitude—the soldier's and sailor's widow and orphan.
II. It is the purpose of the Commander in Chief to inaugurate this observance with the hope that it will be kept up from year to year, while a survivor of the war remains to honor the memory of his departed comrades. He earnestly desires the public press to call attention to this Order, and lend its friendly aid in bringing it to the notice of comrades in all parts of the country in time for simultaneous compliance therewith.
III. Department commanders will use every effort to make this Order effective.|General Orders No. 11, Grand Army of the Republic Headquarters[1].
With that being said, this is a weekend for family get-togethers. It is also the official start of the grilling and barbecuing season (what's a barbecue season? - I thought smoking was done all year long!) So what is going on the smoker for Monday? I've got a 15 pound brisket and a dozen chicken thighs just waiting to be introduced to some mesquite smoke. We'll also do some grilled veggies, and a cauliflower/potato salad. How about you - what are you going to impress the family with?
I'm going to smoke a turkey breast, three chickens and if I have time 5 lb of garlic herb chicken sausage.
We lucked out this year the girls softball tournament is only 40 miles away and don't start till sat. morn. That should give time tonight to get everything ready.
Midwest Smokeout Probably anything Goes Brats, Garlic Sausage, Hotlinks, Pork Steaks, Kielbasa, Pulled Pork. It's FOUR DAYS Long I might even sneak in some Lamb. Who Knows. Heading out to the grounds in about an hour.
I have bacon in the smoker (Canadian and pork belly), will also being doing 10lbs of cold smoked wings finished in the big easy (if I can find some racks that fit), and probably some ABT's, oh and 5lbs of Jerky.
I've got 18lbs of Pastrami to smoke.
The menu for Monday is Ribs, Alton Brown style. Six racks of St.Loius.
I will probably pick up another 15lbs of eye round for jerky as well.
I'm not technically smoking anything BUT I am going to make 5lbs of Brats from the recipe Nepas posted in Sausage Making.
And of course we'll be eaten some of those!
Happy Memorial Day to all and remember all who have sacrificed for our freedom,
Carolyn
With all the Brat talk lately I decided I'm also going to make some this weekend. Going to bake some rolls to put them in. Not sure what else at this point.
Caneyscud,
all i can say is wow, very powerful!
10.5 you and yours......and all others celebrating our nations hero's this weekend please be safe.
i have a graduation to attend.
and then off to the national cemetery to pay a little tribute........man that thing is filling up way too fast!
OH also i will be starting my hickory punishment as prescribed by doctor 10.5!
i feel like chicken tonight!
I'm gonna go eat mud bugs with Giz and Mrs Giz...come home and smoke some Habs Canadian bacon...'bout it!!! ;D
Brined 2 Boston Butts last night and started them on the OBS this morning about 8:30 this morning with 4 hours of Apple and Mesquite. They are about 175 deg. right now.
I also smoked some soaked Navy Beans for about an hour before making the Baked Beans for tomorrow.
Quote from: deb415611 on May 22, 2009, 06:38:41 PM
With all the Brat talk lately I decided I'm also going to make some this weekend. Going to bake some rolls to put them in. Not sure what else at this point.
OOOO Deb!
Baked rolls for the Brats....I'm intrigued!
You'll have to share that recipe sometime.
Carolyn
Quote from: Caribou on May 23, 2009, 05:30:18 AM
Quote from: deb415611 on May 22, 2009, 06:38:41 PM
With all the Brat talk lately I decided I'm also going to make some this weekend. Going to bake some rolls to put them in. Not sure what else at this point.
OOOO Deb!
Baked rolls for the Brats....I'm intrigued!
You'll have to share that recipe sometime.
Carolyn
Not sure which recipe I'm going to use yet but I will share :)
Crab and prawns for me. We have the boat in an inlet(1 more week) where the fishing is good for both so I am checking the traps every day. I'm thinking to do some black bean prawn stirfry on Sunday. I hope you 'merican board members have a good long weekend.
Cheers,
T2
Whew!
After a trip to Sams, we now have:
Six racks of ribs
15Lb of eye round for jerky
6lb of flank steak
4lb of sausage and 3lb of bacon for explosions
4 pineapples for candying.
It's going to be a busy weekend.
Ribs and Jerky ;D
nepas
Nothing in the Bradley, gonna have some steamed crabs and shrimp then some dogs and brats on the grill.
i put on 2 7lbs butts that were rubbed and sat in fridge overnight. im about 4 hours in and just changed the water. they will be served a a family picnic tommorow.
I got rained out!! Dang it >:( >:( >:(
Yeah, it raining/sprinkling here also! Looking forward to using the Bradley, but guess I'll have to go with the Bandera!
i wish i still had my bandera,
sold it to a friend of mine to add to his tailgate trailer.
he is a big Ga tech fan,and has quite the rig.
i drilled 2 holes in the bottom of the firebox and added a propane
burner to help keep the heat up when it rained.
it worked like a charm.....it also made for a nice lighter for charcoal or wood.
Quote from: Caribou on May 23, 2009, 05:30:18 AM
Quote from: deb415611 on May 22, 2009, 06:38:41 PM
With all the Brat talk lately I decided I'm also going to make some this weekend. Going to bake some rolls to put them in. Not sure what else at this point.
OOOO Deb!
Baked rolls for the Brats....I'm intrigued!
You'll have to share that recipe sometime.
Carolyn
Carolyn - check out the non-smoked recipes :)
Nothing smoked this weekend. I made some brats (using Nepas's recipe) & rolls to put them in.
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/039.jpg)
Dang it deb i just gained a few pounds. Nice brat sammy there.
nepas
Quote from: NePaSmoKer on May 25, 2009, 04:00:15 PM
Dang it deb i just gained a few pounds. Nice brat sammy there.
nepas
Rick,
Dessert for you!
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/041.jpg)
I baked a 1/2 sheet pan of brownies, double dutch dark cocoa -yum!
Quote from: deb415611 on May 25, 2009, 04:12:26 PM
Quote from: NePaSmoKer on May 25, 2009, 04:00:15 PM
Dang it deb i just gained a few pounds. Nice brat sammy there.
nepas
Rick,
Dessert for you!
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/041.jpg)
I baked a 1/2 sheet pan of brownies, double dutch dark cocoa -yum!
Ok now i cant eat anymore tonite ;D
Very nice deb
nepas
Yum!!!
Deb,
The brats and the brownies look delish!
Thanks for sharing your roll recipe...I'll make them next time I cook up some more brats.
Carolyn
Quote from: deb415611 on May 25, 2009, 03:51:37 PM
Quote from: Caribou on May 23, 2009, 05:30:18 AM
Quote from: deb415611 on May 22, 2009, 06:38:41 PM
With all the Brat talk lately I decided I'm also going to make some this weekend. Going to bake some rolls to put them in. Not sure what else at this point.
OOOO Deb!
Baked rolls for the Brats....I'm intrigued!
You'll have to share that recipe sometime.
Carolyn
Carolyn - check out the non-smoked recipes :)
Nothing smoked this weekend. I made some brats (using Nepas's recipe) & rolls to put them in.
(http://i281.photobucket.com/albums/kk234/deb415611/Bradley/may%2009/039.jpg)
thanks deb......i cannot feel my left arm anymore :)
No smoking today for me either but did get into the wing of things.
BE batch of wings with seasoning.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/smoking_436.jpg)
Into some Iceman wing sauce. Mrs Giz said they were too hot as she got the hickups.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/smoking_437.jpg)
Finished off with a little home made ranch garlic dill dip.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/smoking_438.jpg)
You just Go Giz! Some folks not happy with the Big Easy, but I am doing some of the best wings I have ever had! Gotta dial in your own technique! ;D
As CB mentioned in one of the threads, the BE is a specific use device and if you use it for high temp cooking, it will do a great job.
Same holds true for the Bradley and any other device. One size doesn't fit all. You can stretch a little, but then if you are trying to drive a rail road spike into a rail road tie, a tack hammer may not be the best choice.
Hey Giz where did you get your BE racks?
SS, gotta agree 100%.... the best wings i have done are a combination of the OBS and TBE!
Oh and lets not forget the Franks hot sauce :o
Quote from: smokeitall on May 26, 2009, 04:54:21 AM
Hey Giz where did you get your BE racks?
Ordered from Charbroil.
As far as I know, still the only place you can get them.
UP In Smoke , Always got Frank's in stock cause I can't find locally I buy case lots online! That stuff and my Louisiana Supreme Wing Sauce I'm afraid my garage might blow up!!
Quote from: Smokin Soon on May 26, 2009, 08:52:59 PM
UP In Smoke , Always got Frank's in stock cause I can't find locally I buy case lots online! That stuff and my Louisiana Supreme Wing Sauce I'm afraid my garage might blow up!!
Nepas has a line on a good vent fan :D
Quote from: Smokin Soon on May 26, 2009, 08:52:59 PM
UP In Smoke , Always got Frank's in stock cause I can't find locally I buy case lots online! That stuff and my Louisiana Supreme Wing Sauce I'm afraid my garage might blow up!!
Not sure if you have a Sam's Club by you but my Sam's carries the Frank's in 1 gallon jugs, very reasonable price to.
Forgot to put this on earlier - But this was Memorial Day goodies. The Brisket was 15.75# so expected up to 22 hours but was up to temp at 16, but reduced the fire and temp and left on for another 1.5 hours. The other stuff was put in after the brisket for 1.5 to 2 hours if I remember correctly. Everything was pretty tasty. As there was possibility of rain during the nighttime and morning portion of the smoke (and it did rain a little) I had to use the Bandera. Had to use charcoal and Hickory as it was all I had - did not have enough mesquite.
Brisket with salt, lots of black pepper and some Cajun Spice mix. Only trimmed some of the fat between the two sections of the point.
(http://i94.photobucket.com/albums/l95/43something/_MD70380.jpg)
What the brisket looked like 17.5 hours later - not burned, but a healthy amount of bark.
(http://i94.photobucket.com/albums/l95/43something/_MD70390.jpg)
Some slices off the flat. Please note that you won't get the smoke ring with the Bradley - which is fine, it doesn't add any taste!
(http://i94.photobucket.com/albums/l95/43something/_MD70391.jpg)
Some really good sausage, my wallyworld is now carrying. Reminds me a lot of the Central Texas links - Highly recommend. Also a four quail wrapped in bacon and sprinkled with some of Stubbs lime rub.
(http://i94.photobucket.com/albums/l95/43something/_MD70382.jpg)
The sausage smoked and part or a dozen chicken thighs, soaked in some homemade Italian dressing and sprinkled with Tone's Rosemary/Garlic seasoning.
(http://i94.photobucket.com/albums/l95/43something/_MD70384.jpg)
Caneyscud!
All I can say is YUMMMM!
Carolyn
Caney
Looks like you had a full day on the old lump burner.
Every thing looks delish.
Havent had quail for a long time, dont see them around mutch anymore.