What are you cooking on Labor Day weekend?


 
Butterflied stuffed pork loin, some Dino ribs, sausages (maybe) Texas Twinkies will be done by a friend.
Potato salad, mango salsa maybe some tater tots, Boonzaaijer cake! Doing the end of summer birthday party this weekend! And tearing a wall of the back of the house, sometimes you just have to add chaos to a feast!?
 
Thinking of doing beef plate ribs for the first time! Is this too much food for just the wife and I?

Also, baby backs on sale which is my backup.
 
Ribeyes- been a while for a nice chunk of red meat, Tater chunks on the cast iron pan as a side.
 
I want to try the buttermilk and herbs brined whole chicken recipe J Grotz made recently (I inserted that post below), but I am just worried about the weather here on the east cost. Rain for the last few days and suppose to rain for the next few. I got the whole chicken in the freezer, just need to plan the defrost and prep time with the weather, Sunday looks like the best chance of a good day.

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Buttermilk Rotisserie Chicken brined in herbs and buttermilk

This is a Jamie Purviance recipe from Weber’s New American Barbecue. I haven’t tried it yet and a socially distanced backyard family cookout seemed like a good opportunity to do it. The brine consisted of fresh herbs (oregano, thyme & rosemary), a dozen cloves of minced garlic, buttermilk, hot...
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This Saturday, cooking some smash burgers at my buddy's lake house on his gas grill using my GrillGrates. He doesn't own a charcoal grill and it pains me. One day I will be gifting him a kettle.

Labor Day is also my youngest daughter's 3rd birthday and we are having people over....will be making some carne asada tacos on the Hunsaker griddle on my Performer!
 
It will depend on Barbs work schedule. Didn't get enough rain for the fire restrictions to be lifted, so more than likely something simple on the gasser. :(
 
Camping so Prime RibEyes and baked potatoes on the fire, bone-in pork chops with rice or corn on the cob, and sausages on a bun for me.
 
Michael Richards said:
Chris,
I have never done the big turkey legs any good advice for a first attempt?
Click to expand...
I'm going to do giant turkey legs twice.

First time this weekend, I'm doing the "easy method" used by some BBQ restaurants and festivals -- buying 1.75 – 2 pound smoked turkey legs from Farm Pac and essentially reheating & adding smoke flavor in the WSM. Kind of like buying pre-smoked, pre-cooked sausages and heating them in the WSM.

At a future date, I want to acquire fresh, uncooked giant turkey legs and brining/smoking them. No idea what recipe I'll use for them at this time.
 
Roasting a whole pork loin over a camp fire for my 12 yo sons birthday. He asked that I not smoke anything.
 
I'll be doing either t-bone steaks, or some kind of sausages (brats, or similar). Or maybe both.
 
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