billg71 Posted May 25, 2017 Report Posted May 25, 2017 (edited) Assuming you're in the US and celebrate Memorial Day, of course. I have an Aukashi brisket from Heritage Foods that's been sitting in the freezer now thawed and ready to go. Planning on doing some German potato salad and Texas beans for sides, recipes courtesy of Meathead's Amazing Ribs site. Do you have anything special planned? Let's hear about it! Best, Bill Edited May 25, 2017 by billg71
ckreef Posted May 26, 2017 Report Posted May 26, 2017 I don't know what's on the KK for tomorrow night let alone Memorial Day - LOL
Aussie Ora Posted May 26, 2017 Report Posted May 26, 2017 Sounds great we have a public holiday coming shortly foundation day .the day the Swan river colony was founded in Western Australia .o wait they changed it to Western Australia day .sorry if I offended anyone lol .care to share your potato salad recipe Sent from my SM-P600 using Tapatalk
Bruce Pearson Posted May 26, 2017 Report Posted May 26, 2017 My dad made the best German potato salad when I was a kid! Yum think I'll try the one you posted Billg71. Thanks for posting that receipt. 1
Steve M Posted May 26, 2017 Report Posted May 26, 2017 Pulled a wagyu brisket out of the freezer this morning. Hoping it will be ready to cook in a couple days. I haven't decided whether to do the overnight or all day cook yet.
MacKenzie Posted May 26, 2017 Report Posted May 26, 2017 Steve, what an awesome cook that wagyu brisket is going to be. 1
Steve M Posted May 26, 2017 Report Posted May 26, 2017 53 minutes ago, MacKenzie said: Steve, what an awesome cook that wagyu brisket is going to be. I sure hope so. My last one (1st on the kk) came out great. 1
tony b Posted May 26, 2017 Report Posted May 26, 2017 Current plans - smash burgers tonight (gotta break in my new cast iron griddle!), rotisserie chicken tomorrow (trying to find a way to integrate some Purple Crack into my marinade/injection to see if I can get purple meat!), Sunday is open right now (gotta pour beer with the homebrew club that afternoon, so may end up eating out), Monday - DNK, like Charles, I can't think that far ahead - LOL!! 2
Keith OctoForks Posted May 26, 2017 Report Posted May 26, 2017 All I know is I want to make some home made potato salad. What goes with that I have no idea!
ckreef Posted May 27, 2017 Report Posted May 27, 2017 (edited) I did figure out tonight's dinner at about 5:00 pm while wondering around Publix on my way home from work. Apple sage pork Tenderloin in a DO. One night down. I also got 5 nice looking premium crab cakes. They'll get cooked sometime this weekend. Maybe tomorrow I'll figure out memorial day dinner. Edited May 27, 2017 by ckreef 1
Aussie Ora Posted May 27, 2017 Report Posted May 27, 2017 Burgers tonight ribs tomorrow Sent from my SM-P600 using Tapatalk
tony b Posted May 27, 2017 Report Posted May 27, 2017 17 hours ago, Keith OctoForks said: All I know is I want to make some home made potato salad. What goes with that I have no idea! EVERYTHING! I'm partial to pairing it with ribs or pulled pork. Typically with a good homemade coleslaw (vinegar based dressing to avoid having too much mayo going on!) For brisket, it's drunken beans and coleslaw (this time with mayo dressing.) Since we're sharing, here's my go-to slaw recipe (it's from the old POSK Forum, many years ago, and I still make it all the time!) I use Napa or Savoy cabbage. I like the texture and sweetness it gives to the slaw. Rinse off a head of Napa or Savoy cabbage, removing the outer leaves and discarding. Wrap it tightly and slice into about 1/4 inch thick ribbons. For the dressing: 3/4 cup mayonnaise (Duke's is the best!) 2T Balsamic Vinegar 1T Rice wine vinegar 1/2 tsp Colemans dry mustard 1T Sesame seed oil 1/2 tsp white pepper 1T white sugar 2-3 cloves of garlic smashed and chopped Whisk it all together in a large bowl. Add chopped cabbage by the hand full while stirring to incorporate it all together. I also add a spice mixture called Zatar. It is popular in the middle east. The main ingredients of Zatar are thyme, roasted sesame and sumac. Zatar adds a different flavor to the slaw that no one can figure out. It goes really well with the pulled pork though. 3
Syzygies Posted May 27, 2017 Report Posted May 27, 2017 I'll be smoking some pork chops and Catalan sausages for Creole Gumbo. Overnight "dry-brine" (rub to us) as advocated by Justin Smillie's Slow Fires. 2
MacKenzie Posted May 27, 2017 Report Posted May 27, 2017 That is certainly colourful, already looks tasty.:)
Garvinque Posted May 28, 2017 Report Posted May 28, 2017 On 5/26/2017 at 8:15 PM, ckreef said: premium crab cakes Are they as good as the ones you had growing up in Maryland? Garvin
Bruce Pearson Posted May 28, 2017 Report Posted May 28, 2017 I just put on a pre-rubbed try tip. And I'm trying my smoking pot for the first time. Haven't taken any pictures yet but I'll take some when it when it's done. And then as we celebrate this memorial day I think a moment of silence for all of our fallen heroes would be appropriate. 1
Keith OctoForks Posted May 28, 2017 Report Posted May 28, 2017 Made some home made potato salad like planned. For the life of me I don't know why anyone would buy the store stuff!!!
tony b Posted May 29, 2017 Report Posted May 29, 2017 @Keith OctoForks - Did the Purple Crack chicken. The overnight rub of baking soda, kosher salt and Taz pepper berries did turn the skin purple. But, the Purple Crack mixed into the Butcher's BBQ injection didn't really turn the meat purple, as I'd hoped. Here's a snap of the purple skin. My dinner guest commented that it looked like it was bruised (beaten up) - LOL! Obviously didn't stay that way after cooking. 3
MacKenzie Posted May 29, 2017 Report Posted May 29, 2017 Tony, I wondered if you wouldn't get that beaten up comment. Looks beautiful to me.
