Memorial Day Grilling

What's everyone grilling?

I've got a couple of Ky Bison Co. strips waiting to be eaten. And I was also going to make a Grilled Peach and Pineapple Sambal to put over some Smoked Chicken Breast.

Dan,

Yum-OH...Those steaks sound great.

I just scored five racks of the best looking St. Louis cut pork ribs I've seen in years. We'll probably do a couple of those on the new smoker this weekend...Speaking of which, wait until you get an eyeball on the new 22" Weber WSM I picked up last night. It is a MONSTER.

Sounds Awesome, guys!

Dan, I got a cool story about some Ky Bison Strips I served a couple of night's ago to Gayle and Elyse Glickman, the Editor-and-Chief of a new on-premise mag in CA. It's all Marcus Samuells-ish. But that's for another thread.

Those strips are awesome, btw, although the fat-tail on mine begged to be trimmed. The interior of the cut is just too lean. But the flavor- get down, with your bad-self!

Steve, that's my favorite rib to smoke. Do you think they'll come out better than your offering at the Ky Harvest Event- cause those were some deep, complex flavors. Toothfeel like I like it- 'falling off the bone' can go too far, I agree.

I'm thinking injected tube meats this year. The best of the wurst, so to speak. Brats, knocks, bloods, etc. You know how you cook them in beer? I'm thinking of picking up the best I can find and then picking up the best brew that compliments the flavor, and then injecting the brew inside the sausage, before the boil/grill. Wait... or after the boil/grill? I have always thought that I would like more of the beer flavor in the meat. Then do a topping-bar. Just that ... wursts and the things that love them.

the new 22" Weber WSM I picked up last night. It is a MONSTER.

Yeah, those are nice.

Smoker.jpg

I got several years use out of a couple of the the simular Brinkmann model, But the Weber is so much nicer and easier to use.

SMoke.jpg

I got the fire too hot once and all of the paint started peeling off so I left them at Big Spring. They didn't quite hold up to the amount of stuff I was smoking on them week in and week out while I was there.

I'll be prepping and marinading some ribs tonight and smoking them tomorrow with apple wood chips.

Need to throw together some potato salad and deviled eggs tonight so I don't have to worry with those tomorrow.

Just got home from a big cemetery association pitch-in dinner so might have to consider grabbing a nap first.

Broiled some asparagus the other night with two UNBELIEVABLE halibut steaks that a client brought me when she came into town from Alaska. (She caught it herself, cleaned it herself and packed it in dry ice for an 18-hour trip to Louisville. Also brought me about 6 oz. of smoked sockeye salmon that she smoked herself!)

Put the asparagus in a zippered bag with a smidgen of olive oil and a sprinkle of garlic powder, speared them on a pair of skewers to make them easier to flip, sprinkled with kosher salt and fresh ground black pepper. Broiled the asparagus with the halibut. Tomorrow, I'm going to put them on the grill when I finish off the ribs. Can't wait. AWESOME.

Have a safe Memorial Day.

We did a big grill-out today. Skirt steak with chimichurri, venison tenderloin wrapped in bacon, and a large mahi mahi filet. Roasted corn, potatos, and cabbage. A nice arugula salad and a fruit tart for desert. Spent as much time dodging storm clouds as cooking. Now we need a rest.

We did a big grill-out today. Skirt steak with chimichurri, venison tenderloin wrapped in bacon, and a large mahi mahi filet. Roasted corn, potatos, and cabbage. A nice arugula salad and a fruit tart for desert. Spent as much time dodging storm clouds as cooking. Now we need a rest.

Holy Schnike...That's some good chow. I know my mouth is watering. <sigh> We...on the other hand... drove back from Ohio and got home just in time to make some Chicken Salad sammies before dark. We'll make up for it tomorrow.

12:45pm...poured the first beer, 3 racks of ribs on the smoker over Cherry wood, Chicken wings go on in another hour. Mix up a little cole slaw, put on a pot of beans, shuck some corn...ahhhhhhhhh life os good.

Keeping it simple here, we had chee burgers on the baby q and a nice fresh pasta salad with roasted red peppahs, cheez, artie-chokes and a balsamic vinegarette dressing.

All lovingly prepared by the love of my life and my personal chef.