Sunday dinner

[Brett-EDH]

Sunday is about the only day of the week I can herd the cattle around here. Everyone is busy these days.

So idk what we’re doing for the 4th so I’m making a modified July 4th bbq today

Homemade potato salad, macaroni salad, three St Lou racks and a pan strawberry shortcake with some blueberries on top.

More pics to come as this unfolds. It’s only:






Potato salad and macaroni salads are cooked and brining right now (DWV and sugar).

Next the pots will be containered and cooled. Once cooked, then they’ll get mayo’d and seasoned. Same for the macaroni. They’re in their brine and will get diced red pepper, mayo and celery.

 

[Timothy F. Lewis]

One step ahead, I like that Brett!

 

[Michael Chen]

Excited to see how it all unfolds!

 

[Brett-EDH]

Made my Magic Dust. And used almost all of it!

No salt in the rub. This way I can control the salt for each slab. And these slabs had some nice skirt meat on them so I’m going to smoke those too and keep those for myself





It’s now:



I’m 100 Fl Oz in on the day. Wish me luck as I set up the WSK and build the fire.

Estimating a cook time of 3.5 hours total.

 

[Brett-EDH]

Running the V coals setup with two large oak chunks at the bottom.



Some oily napkins as the wick



A little torch action to get the party started

 

[Brett-EDH]

Just for fun, I’m sitting in the shade outside on the patio.



And sending up smoke signals

 

[Bruno]

110 holy crap! Couldn’t do it.

 

[BFletcher]

Running the V coals setup with two large oak chunks at the bottom.

You must be new in town; we don't take too kindly to folks turning their baskets upside down around here.

 

[Brett-EDH]

You must be new in town; we don't take too kindly to folks turning their baskets upside down around here.

View attachment 73883

I’m new to this whole grilling thing. I need lessons, clearly.

 

[Brett-EDH]

110 holy crap! Couldn’t do it.

It’s only a few days a year. You learn to deal with it. Heck, I’ve sweat off 10# between yesterday and today.

 

[Brett-EDH]

Got the racks on. Forgot to get that pic. Maybe it’s the heat stroke.

 

[EricV.]

Made my Magic Dust. And used almost all of it!

No salt in the rub. This way I can control the salt for each slab. And these slabs had some nice skirt meat on them so I’m going to smoke those too and keep those for myself

View attachment 73874

View attachment 73875

It’s now:

View attachment 73876

I’m 100 Fl Oz in on the day. Wish me luck as I set up the WSK and build the fire.

Estimating a cook time of 3.5 hours total.

I buy whole spares when the price is right & trim them down to St. Louis, I freeze the skirt for future sausage projects. I'm surprised with your skill set you haven't attempted some sausage. I look forward to seeing that Cali twist on some sausages! Lol!

 

[Brett-EDH]

NY Deli style macaroni salad. Has a slightly sweet tang. I reduced the sugar amount in this recipe as we don’t really like sweet food.

And the flavor is on point for anyone seeking a NY deli style mac salad.

I added celery and red pepper. Then a pinch of salt, black pepper and a splash of ACV for more twang. And some fresh dried Italian parsley that I made a week ago.

Deli Mac Salad

This is a family recipe from my husband's family. They owned a deli in NJ many years ago, and this is the mac salad that they made.

www.justapinch.com

 

[Brett-EDH]

I buy whole spares when the price is right & trim them down to St. Louis, I freeze the skirt for future sausage projects. I'm surprised with your skill set you haven't attempted some sausage. I look forward to seeing that Cali twist on some sausages! Lol!

Sausages are on my list. I’m about to hit Rome and get some knowledge and recipes. Figure me for late summer for sausages. Right as football starts.

I’m okay butchering spares to St Lou’s. I coked these skirts for snacks. They’re always a hit.

 

[Brett-EDH]

NY potato salad. Also with the same twang as the mac salad. Tastes like my memory says it should.

New York Deli Potato Salad Recipe - Food.com

I have only found my favorite potato salad in delicatessens in New York City and Long Island and in some Italian and Jewish delis elsewhere. After muc

www.food.com

 

[Brett-EDH]

We have some smoke action going on. The hood smells good.





I set a probe on the center rack. Cook is going along smoothly. Some nice smoke off that seasoned oak I chainsawed a few weeks back.

 

[Brett-EDH]

Quality Control.



I think this is the hottest it’ll get today.

 

[EricV.]

Sausages are on my list. I’m about to hit Rome and get some knowledge and recipes. Figure me for late summer for sausages. Right as football starts.

I’m okay butchering spares to St Lou’s. I coked these skirts for snacks. They’re always a hit.

"Old school, Artisan!" taking sausage to a whole new level, I like!

 

[Brett-EDH]

"Old school, Artisan!" taking sausage to a whole new level, I like!

Yup. I’m seeing old world techniques and knowledge. Then I can mod it to CA rustic fresh. My goal is to get closer to earth and natural. And then add a modern flavor profile. Even fusion of cultures and ingredients.

 

[EricV.]

Yup. I’m seeing old world techniques and knowledge. Then I can mod it to CA rustic fresh. My goal is to get closer to earth and natural. And then add a modern flavor profile. Even fusion of cultures and ingredients.

Just remember when it comes to sausage, less is more, meaning ingredients......