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Thread: Memorial Day Cooks

  1. #11
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Default

    Quote Originally Posted by DReeves View Post
    Absolutely!

    I'm in for brisket, for sure. Also have a pork shoulder on tap, gonna be smoking all weekend

    I will be in my happy place
    Right there with you brother. I'll also be doing a shoulder on Saturday and the Brisket on Sunday.

  2. #12
    Join Date
    Aug 2008
    Location
    North Central Texas
    Posts
    23

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    Just started smoking lots of stuff. Ribs and pork loins are already in. Pulled the Pork Loins and basted them, WOW, could stop right there. When the ribs finish, a load of boneless, skinless chicken breasts go in. Then, this evening a brisket will come out of the fridge and go into the smoke.

    Ribs and Pork Loin with homemade rub and Old Mule baste. 225F with Apple and Cherry.

    Chicken with Cajun Injector Honey Bacon BBQ and John Henry Chicken Tickler rub. 225F with Apple and Cherry.

    Brisket with Mustard, Worcester Sauce and John Henry Brisket Rub. 225F with Oak and Pecan.

    If all gets eaten, we will start all over. Electric bill is paid up, we are good to go with the SmokinTex!

    Happy Memorial Day to All!!
    "Uva Uvam Vivendo Varia Fit"

  3. #13
    Join Date
    Jun 2015
    Location
    Escondido CA
    Posts
    31

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    Gonna go with a Boston butt for pulled pork sliders on pretzel buns with an Asian sesame ginger slaw.
    Beer is proof that God loves us and wants us to be happy, B. Franklin

  4. #14
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    587

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    That Asian sesame ginger slaw sounds like the perfect complement to pulled pork!
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  5. #15
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

    Cool

    Quote Originally Posted by Dan View Post
    Just started smoking lots of stuff. Ribs and pork loins are already in. Pulled the Pork Loins and basted them, WOW, could stop right there. When the ribs finish, a load of boneless, skinless chicken breasts go in. Then, this evening a brisket will come out of the fridge and go into the smoke.

    Ribs and Pork Loin with homemade rub and Old Mule baste. 225F with Apple and Cherry.

    Chicken with Cajun Injector Honey Bacon BBQ and John Henry Chicken Tickler rub. 225F with Apple and Cherry.

    Brisket with Mustard, Worcester Sauce and John Henry Brisket Rub. 225F with Oak and Pecan.

    If all gets eaten, we will start all over. Electric bill is paid up, we are good to go with the SmokinTex!

    Happy Memorial Day to All!!

    Dan,
    Everything sounds great. You forgot one thing though.....
    My invite

  6. #16
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

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    Quote Originally Posted by Pepperbo View Post
    Gonna go with a Boston butt for pulled pork sliders on pretzel buns with an Asian sesame ginger slaw.
    Pepperbo

    Agree with Dan. The Asian slaw sounds like a winner. Can you post your recipe?

  7. #17
    Join Date
    Jun 2015
    Location
    Escondido CA
    Posts
    31

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    No recipe, I am almost embarrassed to say. It is a pre-made slaw sauce made by Marie's available in the salad area of my local supermarket. + Cabbage.
    Beer is proof that God loves us and wants us to be happy, B. Franklin

  8. #18
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    700

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    Just pulled 4 pork fatties for the Bloody Mary bar tomorrow morning, and there's still picnic ham ala Sodaking going for omelettes in a bag, and tomorrow I'll be running a couple KCBS pork loins.... Life is good!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  9. #19
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    153

    Default

    Hello!
    Please everyone post pix of your smoke! We want to see them. During your prep, in the smoker or plated.
    Thanks a bunch!!! Happy smokin!

  10. #20
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    272

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    Started a thread in the photo section of my brisket cook. Will be doing a shoulder tomorrow night.

    Last edited by Sodaking27; 05-29-2016 at 11:58 AM.

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