What's the menu for Memorial Day Weekend
- Thread starter MadJack
- Start date
pulled pork sounds goood! I did Ribs Saturday, Steaks yesterday, today looks like this:
Angus Hamburgers
Chicken leg quarters smoked in Hickory
Potato Salad (mom is bringing that)
Baked Beans
Bud light
Angus Hamburgers
Chicken leg quarters smoked in Hickory
Potato Salad (mom is bringing that)
Baked Beans
Bud light
Today about 5 pm
Filet Mignon (Medium rare)
Garlic Scallops
King Crab
Grilled vegetables and potatoes
:toast:
krc
Filet Mignon (Medium rare)
Garlic Scallops
King Crab
Grilled vegetables and potatoes
:toast:
krc
Toast,
Have you ever made drunk chicken?
Take your leg quarters, or chicken pieces, put them all in a large container with a lid, add your favorite salsa and a 1/4 of tequilla, then put in fridge over night.
For the hickory chips, soak in water, duh ! add some tequilla to that.
Depending on what I am going to BBQ, I soak the Hickory or Cedar chips with a different liquor.
Beam for ribs, Merlot for steaks, Chard for fish, I plan the night before so it soaks in good. :toast:
ribeye marinating
5 large prawns marinating in real lime juice, then will be skewered and basted with homemade sauce of Sriracha, brown sugar, honey and lime juice, then sprinkled with Old Bay
baby portabellas
loaded tater
:00hour
5 large prawns marinating in real lime juice, then will be skewered and basted with homemade sauce of Sriracha, brown sugar, honey and lime juice, then sprinkled with Old Bay
baby portabellas
loaded tater
:00hour
- Feb 12, 2000
- 10,652
- 39
- 48
- 50
By far, my best effort with pulled pork to date!!
Smoked two butts for 3 1/2 hours, then double wrapped them in foil and shoved them in the oven on 220 for the remainder.
After 8 total hours, I pulled the first one and it was really good. BUT the one I pulled out after 14 hours and pulled was ridiculous!!!
I also made toastonastick's baked beans but doubled the onion, bacon (full pack), and green pepper. Then added my rub as extra seasoning. Used half the jalapeno and no dry mustard.
They were awesome!!
I'll have to get my sister's cold black-eyed pea salad that she brought as well and share here. It was incredible.
All in all, a great Memorial Day party with my family and 5 other families coming over.
Is it Friday, yet?
Smoked two butts for 3 1/2 hours, then double wrapped them in foil and shoved them in the oven on 220 for the remainder.
After 8 total hours, I pulled the first one and it was really good. BUT the one I pulled out after 14 hours and pulled was ridiculous!!!
I also made toastonastick's baked beans but doubled the onion, bacon (full pack), and green pepper. Then added my rub as extra seasoning. Used half the jalapeno and no dry mustard.
They were awesome!!
I'll have to get my sister's cold black-eyed pea salad that she brought as well and share here. It was incredible.
All in all, a great Memorial Day party with my family and 5 other families coming over.
Is it Friday, yet?
By far, my best effort with pulled pork to date!!
Smoked two butts for 3 1/2 hours, then double wrapped them in foil and shoved them in the oven on 220 for the remainder.
After 8 total hours, I pulled the first one and it was really good. BUT the one I pulled out after 14 hours and pulled was ridiculous!!!
I also made toastonastick's baked beans but doubled the onion, bacon (full pack), and green pepper. Then added my rub as extra seasoning. Used half the jalapeno and no dry mustard.
They were awesome!!
I'll have to get my sister's cold black-eyed pea salad that she brought as well and share here. It was incredible.
All in all, a great Memorial Day party with my family and 5 other families coming over.
Is it Friday, yet?
I definitely would like the black eyed pea recipe.
Also, kind of off topic but have you ever done turnip greens with a ham bone and jalapenos? Phenomal.
- Feb 12, 2000
- 10,652
- 39
- 48
- 50
I've cooked a lot of greens with ham bone but never specifically with jalapenos.
Did you use fresh or pickled slices?
By far, my best effort with pulled pork to date!!
Smoked two butts for 3 1/2 hours, then double wrapped them in foil and shoved them in the oven on 220 for the remainder.
After 8 total hours, I pulled the first one and it was really good. BUT the one I pulled out after 14 hours and pulled was ridiculous!!!
I also made toastonastick's baked beans but doubled the onion, bacon (full pack), and green pepper. Then added my rub as extra seasoning. Used half the jalapeno and no dry mustard.
They were awesome!!
I'll have to get my sister's cold black-eyed pea salad that she brought as well and share here. It was incredible.
All in all, a great Memorial Day party with my family and 5 other families coming over.
Is it Friday, yet?
I am going to have to try that approach this weekend dawg. I have smoked alot of butts in my day (wait, that came out wrong) but never tried the 220 oven finish (we always keep the pit around 220).
You have a sauce recipe that you would be willing to share?
- Feb 12, 2000
- 10,652
- 39
- 48
- 50
Sure.
Mo Betta Rub
(all measurements are just parts; make however much you want)
12 paprika
3 dark brown sugar
3 granulated sugar
2 salt
2 chili powder
1 cayenne pepper
1 celery salt
1 black pepper
1 dry mustard
1 garlic powder
1 onion powder
1 white pepper
1 cumin
When using the oven method, be sure to double wrap in aluminum foil and place on a lipped sheet pan to hold all of the escaping juices.
From now on, I am going with minimum of 12 hour total cook time.
Once you pull your pork, then dump some of the juices back in and stir until it's a wet consistency with no standing liquid on top.
Since going with the oven method, I have not used any finishing sauces because you are able to secure all juices from the pork itself. But I have some of the below handy at all times just in case.
For a straight vinegar sauce to top your pork off with, I go with a very simple solution. The most important thing is making it early (like today if you are planning on BBQing this weekend; no later than Friday morning for Saturday lunch)
1 cup cider vinegar
2 tablespoons salt
1 teaspoon red pepper flakes
1 teaspoon cayenne
1 tablespoon brown sugar (I prefer dark)
It's not requirement to "cook" this type of vinegar sauce, but I heat it on the stove top then let cool before putting in fridge. As soon as you get any bubbles, you can cut the heat off of stove.
Letting the flavors meld together for at least 24 hours is paramount.
Have fun!
Last edited:
- Feb 12, 2000
- 10,652
- 39
- 48
- 50
Fresh. When using the jals you don't need to add the sauce later. Its a good warm sting. I'll dig up the recipe but really with your experience it shouldn't be an issue.
- Feb 12, 2000
- 10,652
- 39
- 48
- 50
This recipe for pork tenderloin marinade was sent out in the Maker's Mark Ambassador newsletter. Enjoy!
Ingredients:
2 1/2 pounds pork tenderloins
3/4 cup soy sauce
1/2 cup Maker's Mark Bourbon
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup canola oil
4 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons ground black pepper
1 teaspoon white pepper
1/2 teaspoon ground ginger
1 teaspoon salt
Preparation
Rinse tenderloins and pat dry. Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish. Seal or cover and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
Grill, covered with grill lid, over high heat (400? to 500?) 30 minutes or until a meat thermometer inserted into thickest portion registers 155?, turning occasionally. Remove from heat, cover with aluminum foil and let stand 10 minutes or until thermometer registers 160?. Garnish, if desired.
http://blog.makersmark.com/Amb/index.aspx
Ingredients:
2 1/2 pounds pork tenderloins
3/4 cup soy sauce
1/2 cup Maker's Mark Bourbon
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup canola oil
4 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons ground black pepper
1 teaspoon white pepper
1/2 teaspoon ground ginger
1 teaspoon salt
Preparation
Rinse tenderloins and pat dry. Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish. Seal or cover and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
Grill, covered with grill lid, over high heat (400? to 500?) 30 minutes or until a meat thermometer inserted into thickest portion registers 155?, turning occasionally. Remove from heat, cover with aluminum foil and let stand 10 minutes or until thermometer registers 160?. Garnish, if desired.
http://blog.makersmark.com/Amb/index.aspx
