Labor Day Cooks

dmchicago

Labor Day, the first Monday in September, is a creation of the labor movement and is dedicated to the social and economic achievements of American workers. It constitutes a yearly national tribute to the contributions workers have made to the strength, prosperity, and well-being of our country.

I'm going with Beef Ribs. Not sure what day. Enjoy the fruits of your labor, ladies and gents!

TexanOfTheNorth

Brisket and maybe a couple of spacthcock chickens on Monday. Fresh peach cobbler for dessert.

Hope everyone enjoys a safe Labor Day weekend!

Hook_emHornsfan_74

Going to let Valentina's do my cooking.  

BugFreak72

Brisket was planned but Dorian may cancel that for me. 

lkapigian

Rib Cookoff on Sunday so...Ribs pulled pork and brisket ( Sliders) Smoked MAC And Cheeses Boudin Balls and Sausage Thai Sausage , Chicken Thighs and A good cigar 

TideEggHead

Ribs or maybe jambalaya, I'm working all day Saturday but plan on cooking the rest of the weekend!

bucky925

My girls are coming in Saturday and they requested rib.....so I'm cooking ribs.
  

marysvilleksegghead

beef ribs, tritip, pizza, wagyu steaks & pork loins and maybe some appetizers energy permitting 

booksw

I am aiming to make the smoked Mac and cheese with pulled pork that @bigguy136 and @U_tarded got me thinking and thinking about.  My daughter in law would prefer the Mac and cheese with no meat so I may have to make two batches.  I am also going to make chicken wings with the rub @Jupiter Jim gave me- also bunches of veggies (I haven’t figured that part out yet)

smokingal

I'm going to combat my ongoing surge of laziness and cook the SRF ribs I purchased earlier this month.




Also, my dry aging efforts with the Japanese A5 Waygu brisket are going slowly, so I'm going to cook the brisket extension piece, which will be 40 days old on Sunday.  It started off at 5lbs 13.9oz and is on track to weigh in at around 5 pounds by Sunday.  It smells sweet and nutty, like fresh heavy cream infused with roasted hazelnuts.  Then the dry aged beefy funk creeps in.  Can't wait.

RRP

Pork ribs here. Besides all the retailers will say that Labor Day marks the last of Summer and you must put away your grills until the start of grilling season on Memorial Day 2020! NOT

BGEChicago

smokingal said:

I'm going to combat my ongoing surge of laziness and cook the SRF ribs I purchased earlier this month.




Also, my dry aging efforts with the Japanese A5 Waygu brisket are going slowly, so I'm going to cook the brisket extension piece, which will be 40 days old on Sunday.  It started off at 5lbs 13.9oz and is on track to weigh in at around 5 pounds by Sunday.  It smells sweet and nutty, like fresh heavy cream infused with roasted hazelnuts.  Then the dry aged beefy funk creeps in.  Can't wait.

"ongoing surge of laziness" so now your an excellent chef AND comedian 

DMW

Brisket, pork belly, 3 racks of spare ribs, and two chickens for tomorrow.

CigarCityEgger

Pulled pork tomorrow to go along with a college footballl kickoff party, pics to follow

poster

Im heading fishing.Walleye tacos is the plan Sunday. Hopefully lakers Monday. Size restrictions change the 1st, only one over 22", but thats still an opportunity for a bunch of good eats if the weather cooperates. Frost warning tonight!!!

JNDATHP

Pork ribs and wings. 

lousubcap

Baby back ribs for the firehouse and beef back ribs for me (I win but I won't tell 'em) on the stick burner.  I need a stick burner session just for the nature of the cook if nothing else-food is the bonus. 

MCRyan

Family in town.  So, did skirt steak for fajitas last night.  Sorry, no pic in that. However, did some ABT’s today:



Got it six racks of baby backs on the XL:



And gonna rock a prime brisky tomorrow.  Full long weekend of Egging and partying!!!

JNDATHP

Ribs and wings. 

Botch

Babybacks and homemade potato salad:
 

 
Dry-brined overnight, cut the rack in half, and used Dizzy Dust on one half.  On Saturdays I'm home I often have PBS on in the background, and one of the shows focused on Turkish dishes, several of which used Aleppo pepper.  I had a jar, realized I hadn't tried it yet, so I dusted the other half of the rack with Aleppo; "Turkish Ribs"?  They were quite good!
The rack had a line of sawn bone chunks along one edge, each chunk nestled perfectly between the rib bones, very difficult to slice (that's why my ribs look like pulled pork above).  Never seen that before.  

Wolfpack

Eyes were a little too big- these are about 2-2.5” thick

Indirect is taking awhile and family is hungry. 

But why I love the XL- can basically do indirect by keeping steaks from being over the flame. 

RRP

Wolfpack said:

Eyes were a little too big- these are about 2-2.5” thick

Indirect is taking awhile and family is hungry. 

But why I love the XL- can basically do indirect by keeping steaks from being over the flame. 

I call steaks that large "chunks-o-cow". Good eating ahead...ENJOY!

CigarCityEgger

Injected a 6lb pork butt, topped with homemade pineapple chutney and sriracha Mayo. Had a few too many adult beverages between games, so here is a pic of the pork and garlic Mac n cheese

CornfedMA

Did some prime bone-in filets for myself and SWMBO. Finished caveman. These things were on point! 

NorthPilot06

CornfedMA said:

Did some prime bone-in filets for myself and SWMBO. Finished caveman. These things were on point! 

That’s one sweet pic

SmokeyLopey

Yes, what @NorthPilot06 said! Nice pics...nice cook!

schizoid2k

beef back ribs

DMW

Pics of aforementioned meats.


Guests seemed to approve.

StillH2OEgger

Awesome! Looks like great food and a great time.

Legume

If you look closely, you can see TSwifts jet on the runway in the distance.

littlerascal56

Dry aged 28 day ribeyes, baked potatoes, and ears of Kansas sweet corn on the XL tonight! Even the weather cooperated after 8 days of storms and rain.