Labor Day Cooks

Bayou_Buzzard

Trying beef ribs for the first time today.  Peach cobbler for dessert. Paella on Labor Day. 

Tarpon65

Hope your beef ribs come out tasty.  They are one of my wife's favorite things for me to cook.  I put on a 6-1/2 lb pork butt on my large around 9:00 last night, and it should be ready around 1:00.  Put some baked beans in the oven to cook around 8:30 this morning and the wife made some deviled eggs.  Normally I make ABTs to go with all this, but someone didn't buy bacon.  Family is coming over early afternoon to swim and eat.  Not sure what the plans are for tomorrow, maybe chicken.

dmchicago

Just lit the Egg. Brisket on a Stick going on T-60.

1voyager

@DMW - Fantastic! What's the huge set of ears belong to that was checking out your brisket? Looks as if it was ready to do a taste test. 

DMW

1voyager said:

@DMW - Fantastic! What's the huge set of ears belong to that was checking out your brisket? Looks as if it was ready to do a taste test. 

That would be Winston, and he was very interested.

dmchicago

Boom-Boom!

Calbbqer

Korean style short ribs on the large and roccbox. 

NorthPilot06

Calbbqer said:

Korean style short ribs on the large and roccbox.

 Did you have a preference for one of the methods versus the other?

Calbbqer

NorthPilot06 said:

Calbbqer said:

Korean style short ribs on the large and roccbox.

 Did you have a preference for one of the methods versus the other?

Roccbox took 15 minutes to get to 500 and 2 minutes for the cook. The egg took a bit longer. Both came out pretty much the same, but the egg for the charcoal taste and the roccbox for the faster overall cook.

Bayou_Buzzard

Round 1 done. Paella today  

njl

Baby brisket: 7.7lb prime full packer.  I started it last night about 0020.  Should be done in a few hours.

northGAcock

TexanOfTheNorth said:

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

Hope everyone enjoys a safe Labor Day weekend!

Oh the cobbler.....pictures I hope to see.

CrazyGuy

Lot of great looking food so far on this thread. 

I put a 12 pound packer (10.5 after trimming) on at 6am.  Opened the windows and the house smells damn good this morning.

smokingal

Had a change in plans and am just doing the SRF ribs and a few modest sides for dinner today.  Starting shot and 3.5 hours in.

JohnEggGio

Going with 37 day home dry-aged prime strip steaks, ears of beautiful local silver queen, and a tomato salad.  Storms this evening, so doing a low and slow stage in the oven then will sear in cast iron on the stove or (forgive me) on the gasser.

dmchicago

Beautiful steaks. Bring 'em home however you must. No shame!

Teefus

Just the two of us this weekend so I did a rack of baby backs on Rockwood and hickory chunks, with Killer Hogs’ AP rub and BBQ rub. Glazed with a molasses and peach preserve blend. Served with tater salad and corn on the cob. Never not yummy. 

lousubcap

As mentioned earlier, the stick burner cook with pics:

The stick burner fix is underway.

Baby backs to the small-staffed local firehouse.

A cross-section of the beef backs for me.  Stick burner for the win!

Now proceeding to LEO.  Flight plan is filed should escape velocity come into play.  Thanks for lookin and may you have a great Labor Day..

marysvilleksegghead

Beef Short Ribs & the 5 day marinated tritip, missed placed the after cook pic

JohnEggGio

Finished steaks...touch more done than wanted, but quite delicious.  Thanks to @DoubleEgger who a while back suggested that I not discard the end “heel” - lots of flavor there.

Canugghead

Did our Labour Day thing yesterday. Deployed multiple toys:
-Dino bones in the XL egg, low and slow all afternoon
-Grilled veg in the L egg on GrillGrates
-Pizza in Ardore
-Bread in kitchen clock (by SIL)
-Roast tater in kitchen clock (by SWMBO)
-Asian marinated chicken in Traeger Ranger pellet pooper
-Turkey roulade in SV 151F for five hours, then shallow fried in CI pan on new Edelmetall burner
(Apology to the neglected Traeger PRO 34)

StillH2OEgger

Canugghead said:

Wow. Just wow. Really impressive.

smokingal

Snake River Farms Wagyu beef short plate ribs seasoned with salt, pepper , onion and garlic.  Sour cream, onion, garlic and chive twice smoked potato, smoked turkey sausage and kumato tomato and butter lettuce salad.

lousubcap

@smokingal Definitely treated those SRF ribs right.  Great plate shots and got a sweet smoke ring as well.  Congrats. 

smokingal

lousubcap said:

@smokingal Definitely treated those SRF ribs right.  Great plate shots and got a sweet smoke ring as well.  Congrats. 

@lousubcap Not my first run at Wagyu beef short ribs but definitely my best results thus far.  SRF is where it's at.  I'm hoping the dry aged A5 Wagyu brisket extension I have planned for this week turns out as well.

fishlessman

went all out. spaghetti with garlic butter, herbs and chopped tomatoes, butter fried panko and parm i think i had a dollar and change invested. lousy weather and we do the fall get together a little later when this summer thing settles down a bit

SmokeyLopey

Nothing too ambitious here...small butt with Byron's Butt Rub and Honey Siracha. Small, but quite tasty!

JohnnyTarheel

caliking

Canugghead said:

Did our Labour Day thing yesterday. Deployed multiple toys:
-Dino bones in the XL egg, low and slow all afternoon
-Grilled veg in the L egg on GrillGrates
-Pizza in Ardore
-Bread in kitchen clock (by SIL)
-Roast tater in kitchen clock (by SWMBO)
-Asian marinated chicken in Traeger Ranger pellet pooper
-Turkey roulade in SV 151F for five hours, then shallow fried in CI pan on new Edelmetall burner
(Apology to the neglected Traeger PRO 34)

I’d need at least a week to recover? If I actually managed to ever pull off cooks of this caliber for the same day. Very impressive!

Canugghead

@caliking Thanks! Haha, I cheated. Chicken was marinated in advance, uncooked turkey roulade was from the freezer. Don't tell anyone  Oh, and I didn't watch the sous vide for five hours