What are y'all cooking for Mother's Day?

johnmitchell

johnmitchell said:

I am doing Beef ribs and will be using this recipe..http://www.nibblemethis.com/2010/09/beef-back-ribs-aka-dino-bones.html

We had a horrendous thunder storm just as I was firing up the Egg..However the end product was awesome..

Jeffroe189

This was our Mothers Day meal.

sumoconnell

Shits! I better go get some hooch... swmbo needs a Mexican martini on mom's day, and I just polished it off. Austin doesn't sell liquor on Sundays, but beer and md 20/20 is not a problem(?). I'll do steaks, Brussel sprouts, and... Mexican martinis.

Great cook @Jeffroe189‌ !

nolaegghead

I hate those "blue laws". 

Here in New Orleans, I can buy Kentucky Bourbon at a day care center on Sunday morning, pour it in a cup and walk around the French Quarter smoking a cigar.  Just don't pee in public.

SteveWPBFL

A box of Costco lobster tails !

jllbms

Flank steak pinwheels. First time ever, here goes!

robnybbq

Home ground burgers (chuck, brisket and pork). Going to stuff them with blue cheese or other sigh bacon crumbled throughout.

HendersonTRKing

Mother's Day Eggstravaganza includes clams, St. Louis cut ribs and cedar planked salmon. For the mother of my children and her mother. Pics to follow in a separate post. But first, kids will help me make lemon ricotta pancakes (not on egg).

tksmoke

GFU requested ribs!!!  Quite a pleasant surprise, as it's been diet time here - mainly chicken, veggies and seafood.  Going to do Turbo Baby Backs.

SGH

@Wolfpack‌
Yes sir . We fabricated the umbilicals, risers and the mainline. The PLET'S were fabricated in Houston and shipped here via barge. Hadrian South mainline sits in just a little over 7,000 feet of water. It ties into Anadarko's floating platform LUCIUS. You can google and get general info on the project if interested. The spooling is what's beyond amazing. That can be viewed by googling Technip Deep Blue Spooling Ship. Hope every one has a safe and happy Mothers Day.

Skiddymarker

Waffles, no egg involved. We are going to son's house for brunch. 

dagriller

Wings and burgers, still getting to know the new AR.

mmundy81

Here are some pics of the final product. It went on the xl at 235 at 10:30 Saturday night. It came off at about 1:30 Sunday afternoon at an IT of about 194, at which point it was pretty loose and pliable, for a couple hours of FTC. I do a lot of brisket, and have done srf before, and this is probably my best work to date. I do, however, suck at photography, so these iPhone pics don't do it justice.