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Thread: What's cooking for Memorial Day weekend?

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    texasbrew's Avatar
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    What's cooking for Memorial Day weekend?

    I don't know about the rest of you folks but since HEB has whole packer briskets for $0.67/lb I am think brisket might be on the menu. What is everybody else cooking up?
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    MMM Brisket sounds good. I'll have to go get a couple from HEB and smoke'em up good this weekend.
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    You Texans do know how to BBQ. I do want to 'expand my horizons' and do brisket and some other cuts of beef in my smoker, but I think I'm going to get my smoker going (Big Green Egg) and smoke a couple of chicken breasts in BBQ sauce (low & slow), then let them sit while I jack that thing up to 550, then slice them up and drop them on a couple of quesadilla shells with some cheddar, motz. cheese, black olives, pineapple...mmmm. Pretty simple but my family loves it.
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    Butterfly's Avatar
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    Re: What's cooking for Memorial Day weekend?

    Quote Originally Posted by texasbrew
    I don't know about the rest of you folks but since HEB has whole packer briskets for $0.67/lb I am think brisket might be on the menu. What is everybody else cooking up?
    What is HEB?....and what is your recipe for the brisket?
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    I believe that a few racks of baby backs are in order. A long with a splash of burbon sauce, can't go wrong.
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    I've got to work.......bummer
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    got a college party with over 80 coming tomorrow. pulled pork sloppy Joe's and smoked turkey along with a list of other things as long as your arm. Pool is at 85 and that is ready also. I am taking a break right now from blowing up balloons. I hope everybody has a great weekend I know I will.
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    MikeInTN's Avatar
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    Pulled pork and babybacks are on the menu here. First smoke of the season!
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    Re: What's cooking for Memorial Day weekend?

    Quote Originally Posted by jjparrish
    What is HEB?
    FYI

    HEB is a Texas grocery chain.
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    We've had a huge pot of red beans simmering in the slow cooker all night. The house smells awesome! Red beans and rice tonight. There's a pound of bacon, a pound of ham and 2.5 pounds of sausage chopped up in 'em, along with sauteed onions and garlic, bay leaves, beer, etc. Makes my mouth water!
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    texasbrew's Avatar
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    My brisket is pretty simple. I cover the brisket in mustard and then I completely cover with a brisket rub such as the one sold by TexasBBQ. I then put on a 250 deg smoker (with some apple and hickory chunks - I use the Weber Smoky Mountain). I smoke until it gets to 165 deg (set it on at 11:00pm and it is at 165 the next morning) and then I foil and cook until I can stick the probe in and it goes in easily. I then remove the brisket from the foil and cook for 15 to 20 mins to firm up the bark. Next I cut the point off of the brisket and let it continue to cook for another 2 hours as the point has a lot of fat to render. I take the rest of the brisket and wrap in foil and let rest for 30 mins. After that I slice the flat. When the point is done I take it and chop it up for chopped beef sandwiches (mixed with Head Country BBQ sauce).
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    burgers and dogs...
    for about 50 people.
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    we're keeping it simple...steaks!

    I'll start the pulled pork/brisket season soon, I've just been tied up with work a lot lately.

    Side note for pulled/chopped pork...we started using tortillas this year, corn and flour, MUCH easier to eat with a little slaw and sauce on it! Cheaper, and if your feeding a lot it works perfect! Pulled pork burritos!!!

    But when I do the pulled pork, I use a lot of the cider vinegar, very NC style since I grew up there
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    MikeInTN's Avatar
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    Quote Originally Posted by uwimage
    we're keeping it simple...steaks!

    I'll start the pulled pork/brisket season soon, I've just been tied up with work a lot lately.

    Side note for pulled/chopped pork...we started using tortillas this year, corn and flour, MUCH easier to eat with a little slaw and sauce on it! Cheaper, and if your feeding a lot it works perfect! Pulled pork burritos!!!

    But when I do the pulled pork, I use a lot of the cider vinegar, very NC style since I grew up there
    Yep, us too. We discovered a great recipe for a cider vinegar-based finishing sauce that we use in place of any other type of sauce.

    Got two butts in the smoker as I type this. My clothes smell like hickory smoke. 8)
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    Butterfly's Avatar
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    Quote Originally Posted by texasbrew
    My brisket is pretty simple. I cover the brisket in mustard and then I completely cover with a brisket rub such as the one sold by TexasBBQ. I then put on a 250 deg smoker (with some apple and hickory chunks - I use the Weber Smoky Mountain). I smoke until it gets to 165 deg (set it on at 11:00pm and it is at 165 the next morning) and then I foil and cook until I can stick the probe in and it goes in easily. I then remove the brisket from the foil and cook for 15 to 20 mins to firm up the bark. Next I cut the point off of the brisket and let it continue to cook for another 2 hours as the point has a lot of fat to render. I take the rest of the brisket and wrap in foil and let rest for 30 mins. After that I slice the flat. When the point is done I take it and chop it up for chopped beef sandwiches (mixed with Head Country BBQ sauce).
    Thanks, TB, sounds great!

    Thanks, ktDave, for the info.

    I think I've gained TWO pounds just reading this thread!
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    Will be smoking a small brisket, 1 slab of baby back ribs, 1 slab of spare ribs, and 1 chicken.

    Looks like its going to be another hot one in Austin (mid 90's).

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    SeanB's Avatar
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    Sounds great. What type of smoker do you use Lee?
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    Broke in the new smoker yesterday, 2 briskets along with some sausage and chicken. Have to work tomorrow.
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    We've got a pork shoulder on the smoker. Trying a new injectable marinade recipe. Smell it cooking all day, so you are ravenous by the time it's done!
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    Quote Originally Posted by SeanB
    Sounds great. What type of smoker do you use Lee?
    I have an offset smoker. I use charcoal and wood chunks (soaked in water) for the smoke.

    About 2.5 hours away from pulling all of the meat now. Looks (and smells) good !


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