Mother's Day Q


 
doing a high heat brisket. not sure if it will be a packer or a flat. i guess i will see what looks good at wally world tomorrow. i hate that place but it is the only place to get lump and packers here
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unless i want cowboy lump that is.
 
Family coming over tomorrow to celebrate my youngest's first b-day. We're tackling Mom's day at the same time. I'm keeping it simple and doing Roadside chicken and burgers.

Paul and CJ: Good luck on your overnighters. I love doing them - it's just fun. Cook some butt, make some sauce, drink some wine. Go to bed, then wake up to the wonderful smell of smoked swine billowing from the WSM.
 
No smoke, Momma likes the grill. Filet's from Tom Leonards, asparagus and twice baked. Works just a well for me.
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Im doing a 7lb pork butt and a 7.5lb chuck roast for pulled pork and pulled beef. Also doing 3 racks of baby backs cause grandpa is hungry for ribs.

This will also be my first overnight smoke.
 
Another first pork butt and first overnighter here. It's been on for about 2 1/2 hours and I'm headed to bed soon. Temps have run from 210 to 230 at the lid and I'm gonna leave it alone now.
 
We’re taking Mom to my boy’s house for burgers. That son of mine is getting pretty good on his smoker.

I made beans this afternoon for tomorrow and absolutely nailed them. I did everything the way I always do but for some reason they turned out spectacular. The best I’ve made.

I hope everyone has a great Mother’s Day.
 
i failed my mission to find a brisket so plan B is ribeyes,shrimp,corn on the cob and chunked red potatos with sweet onions fried on the kettle in a cast iron skillet
 
My ribs went up abut 10 for a 4 pm dinner. Because it's mother's day I'm determined to make half of them exactly as FOTB my wife likes. I know this may seem outrageous, but I'm going to foil two of the four racks for the last 90 minutes, and serve them that way. I've never made them quit as soft as she likes, and if this doesn't do it, I give up.
 
The wife is picking up some blue crabs, which is a given in my neck of the woods. Meanwhile, I'm smoking some hickory and apple BB's. It's surf and swine tonight!
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We had a classic St. Louis area bbq. Nothing fancy.... Pork Steaks, Brats, and burgers. Went great. Crab would be amazing!
 
Per mom's request, I did a whole Angus brisket, with great results. Mom grew up on a farm raising Angus beef cattle (and chickens) in southern Illinois near the Mississippi...
 
I did 3 racks of baby backs, beer can chicken and butter milk bbq chicken. It had been awhile since I cooked that much at once. Turned out great! My mom was very impressed with my cooking skills which meant a lot coming from her.
 
My cook didn't turn out that bad. 1st time using lump, 1st overnight cook, 1st time doing a chuck roast. Chuck was done at 8:30!!! We ate at 4:30 doh!

I didn't want to do the ribs on the smoker and smoke everyone out of the back yard so I did them on the Ranch Kettle. It was the first time that I used it and work really good. I did 3 racks of Baby Backs and 8lbs or red potatoes.
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Originally posted by Jeff Bordner:
My mom was very impressed with my cooking skills which meant a lot coming from her.
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this was the first time I made anything for my mom on a smoker or grill. And she told me that my ribs were Out of this world! And I didn't even like them. Go figure.
 
Hey Gary,

Where did your mom grow up? I grew up around there too, in Prairie du Rocher, near Red Bud... Went to school in Carbondale. Just curious.

A nice Angus Brisket with a lot of fat would be really nice. Hopefully your mom enjoyed it.
 
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