What's on your Labor Day weekend menu?


 
Ok, sorry for no pictures but cocktails and hunger took precedence! The tri-tip was delightfully tender even though I wish I had opted for 123 instead of 127 for 7+ hours. More medium well than I prefer but wife was happy. Hassleback potatoes and a lovely romaine fennel salad. Leftovers have been prepped for some steak hash!
So that’s one night! Tonight the “pies”!
 
Sunday - Crispy Slow-Roasted Pork Belly

At least that is what we picked the other day, but, we forgot they were suppose to marinate 12 hrs. or overnight :(:rolleyes:
 
Today is pulled pork. I have an 8 lb and a 6 lb shoulder both resting in the cooler now. They smoked from 8 pm last night to 6 am this morning on the WSM 14, I fit then both on the top rack, serving that with mac and cheese, kil't greening in bacon jam, and bacon crackers.

Tomorrow is kettle pizza, trying Brett's dough recipe.

Will save the remained of the pulled pork for quick dinners over then next few weeks, pork nachos, pulled pork and fries, and Cuban sandwiches.

Saving the second half of the bacon jam for smash burgers next Sunday.
 
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Bob Bailey said:
Used up all l of the leftovers so time to dig into the freezer. My vote, as always, is to spin up a slab of ribs over an open fire. Strong likelihood I'll be overruled due to company I'm not yet aware of or Miriam wanting a ribeye steak or maybe leg of lamb. Whatever ends up on Monday's menu, I'll sneak in some dizzy ribs over the long weekend:)
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Decided against spinning a slab in favor of no wrap spares with a simple SPOG rub. (Burnt out after rebuilding the side gate and adjoining fence over the last 2 days, and it's hot out there. Lemme tell ya, the spirit of 76 doesn't apply to age, and the golden years are, in actuality, SH*# brown.

Put the spares on the 22" kettle @ 10:45am with 1 basket of Cowboy (30 briquettes) on the opposite side and a nice chunk of Apple. Got the temp holding around 265 +/- 15. Will be spritzing as needed with a 50/50 mix of ACV & H2O.

Here it is after 1.5 hours and the temp dropped off to 150. Better take a look see.
Ribs.jpg
A little stir and open the top vent a bit and we're back at 255 & rising.
 
Bob Bailey said:
Decided against spinning a slab in favor of no wrap spares with a simple SPOG rub. (Burnt out after rebuilding the side gate and adjoining fence over the last 2 days, and it's hot out there. Lemme tell ya, the spirit of 76 doesn't apply to age, and the golden years are, in actuality, SH*# brown.

Put the spares on the 22" kettle @ 10:45am with 1 basket of Cowboy (30 briquettes) on the opposite side and a nice chunk of Apple. Got the temp holding around 265 +/- 15. Will be spritzing as needed with a 50/50 mix of ACV & H2O.

Here it is after 1.5 hours and the temp dropped off to 150. Better take a look see.
View attachment 99142
A little stir and open the top vent a bit and we're back at 255 & rising.
Click to expand...
Four hours in and the grill decided to settle in, solid as a rock, at 250. I'm good with that and not in a hurry. Spritzed twice so far, and will give it another shot now. Decided to temp out of curiosity. Sitting in the mid 150s and looking good. Stirred the coals, added 4 more briquettes and gave them a spritz.
4 hour ribs.jpg
 
Bob Bailey said:
Four hours in and the grill decided to settle in, solid as a rock, at 250. I'm good with that and not in a hurry. Spritzed twice so far, and will give it another shot now. Decided to temp out of curiosity. Sitting in the mid 150s and looking good. Stirred the coals, added 4 more briquettes and gave them a spritz.
View attachment 99168
Click to expand...
Ribs looking good and temp in the mid 170s. I'm fading fast so cranked both the lower and upper vents fully opened. 295 and climbing now. Hoping to eat at 4:30 and hit the hay. Did some baked beans, with trimming from the ribs, in the Instant Pot and some Tex/Mex mac salad earlier, so just waiting on the ribs. Missed my nap so it'll be an early night.

One last pic of the ribs:
Ribs.jpg
 
Bob Bailey said:
Ribs looking good and temp in the mid 170s. I'm fading fast so cranked both the lower and upper vents fully opened. 295 and climbing now. Hoping to eat at 4:30 and hit the hay. Did some baked beans, with trimming from the ribs, in the Instant Pot and some Tex/Mex mac salad earlier, so just waiting on the ribs. Missed my nap so it'll be an early night.

One last pic of the ribs:
View attachment 99174
Click to expand...
Nicely done, Bob.
 
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