What's on the menu this Labor Day weekend?

I'm smoking a pork shoulder today. Here it is a few hours in, earlier this morning.



Trimmed and injected it last night with HowToBBQRight.com's pork injection recipe:
1/2 cup Apple Juice
1/2 cup Water
1/4 cup Brown Sugar
1/4 cup Salt
1/2 TBS Soy Sauce
1/2 TBS Worcestershire Sauce

Coated it this morning with a little yellow mustard and a bunch of Texas BBQ Rub's "Grand Champion" rub. (My personal favorite for pork.) http://www.texasbbqrub.com/gc.htm

Smoking it all day at ~240, spritzing every couple hours with a 50/50 mix of Apple Cider vinegar and water. Once it hits ~165 internal after ~6-7 hours on, I'll wrap it in foil for the remainder.

Should be ready to be taken off once it hits 195 internal after ~9-10 total hours on the smoker. Then it's into a cooler to rest for another hour.

Then pull and eat.

Working the night shift in the ER all weekend and Labor Day. But I am smoking some bacon that's been curing the past week today!

Just left DC Fish Market with two of the biggest king crab legs I've seen in my time on this planet. It was over $60 for just two legs! Plus a pound of sea scallops to go with. I think I'm going to make some pasta Alfredo and chef salad to go with. I'll figure that part out after I go home.

Whatever we don't eat of seafood can get cut up and thrown in leftover pasta for dinner tomorrow.

Merlot and I will be there about 6:00PM.

Rogue,

That looks like a pretty simple combo of ingredients there. Even I might be able to pull that off.

Please let us know how it turns out.

I haven't used the electric smoker much these past couple of months.

I am planning on smoking some large boneless country style pork ribs with either hickory, or alder wood.....maybe a bit of both.....a nice bourbon while smoking, of course.

Smoking baby backs on the bge knockoff Vision.

Drunken Noodles or Red Curry. Very probably the Red Curry. Yes, Red Curry.

Today, Monday, chicken corn chowder; a janus dish for the summer and autumn.

This message has been edited. Last edited by: mr kablammo,

Ramen. But I'm gonna splurge and put a poached egg in it.

Ribs on Monday, I am being lazy and they are the easiest for me to smoke/cook.

Pics will be up on Monday...

Here are some pics of the start, Mesquite wood, and some Royal Oak Lump Charcoal.

Top rack is rubbed with my Kansas City Rub.

Lower rack is rubbed with Mustard, and Dizzy Pig cow lick seasoning mixed with turbanado sugar.







Thanks,

This message has been edited. Last edited by: archerman,

Got company coming over tonight. Six and a half pounds of cedar plank grilled salmon on the BGE!!

Pork chili verde

Just me and the wife tonight. Over to daughter's on Monday and I'm pretty sure that will be brisket and all of that sort of stuff. For tonight, it's steak salad. Flat Iron grilled med-rare, sliced thin on top of a mixed green salad. I like blue cheese dressing and my sweetie likes thousand island. A couple of pieces of multi grain bread from Panera's. A little later it's some peach-vanilla Blue Bell for dessert.

Smoking ribs on our new Pit Boss pellet grill-smoker.

My wife is working all weekend and Monday; I'll be home alone, so I'll be ordering pizza.

Invited to an Italian Feast at a friend's condo here in Lake Tahoe's Incline Village. Just 3 couples; bring your best shot and a bottle. Host is of Italian heritage and is making gravy. I'm cooking Saltimbocca, SWMBO has the insalata. Other couple is bringing Lasagna. I won't last too long.

I'm working a few hours in the morning Saturday and tomorrow. Having 4 of my buddies over tomorrow as we are planning our yearly Oktoberfest road trip to Schells brewery coming in just over a month.
So I'm putting on a buffet of sorts. Smoked hot wings with just some seasoned smoked wings as well.

Pork belly burnt ends and picked up some flank steaks for smoked fajitas!
got all the major proteins covered.
The starch is provided from smoked bacon and mac and cheese!

We will throw some bean bags, talk smart and drink more then we should. And probably eat more than we should. But hey it's fuckin' 'Merica!!

Steaming some Maryland blue crabs and downing some Corona

Not cooking anything this weekend. I'm in New Orleans for the weekend and have managed to find a few good places to sit and be served!

Right now I'm baking some puffs for my cream puffs. I'll probably do some grilled bbq chicken breasts tomorrow