Happy Labor Day Weekend! Cooked a pizza yesterday and today I have 2 racks of St. Louis style ribs and a beef chuck roast. What did everyone cooking this weekend?
Labor Day Weekend 2022 Cooks
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SmokeZilla
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Happy almost L-Day back at you. Tomorrow I will be doing 6 racks of baby backs, smoked beans with brisket burnt ends (on the Bull), and rotisserie jerk chicken (on the gasser). I am still experimenting with the Kirkland pellets and hope to post the results later. Getting ready to season/dry rub the BB’s in a little while so they can get a 24 hour head start. I will brine the jerk chicken this morning also for its 24 hour “soak”. The bird will get injected with my own special marinade before it goes on the spit.
That looks great!!! I see mushrooms, yum, yum. Did you make your own dough?
Looks tasty.
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Dang, that pie looks great! I cooked wings on the Bullseye yesterday, flat iron steak on the PK tonight, a brisket flat on the RT-340 tomorrow, and ribeyes for Tuesday on either the Bullseye or the PK.
Let us know how the pellet work. I'm getting low and need to pick up some more.
Dough was Aldi's fresh dough from refrigerator section. Really good dough and only $1.30 a bag.
SmokeZilla
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On another thread I posted a summary of my first cook using them. You can search under my username. If you can’t find it let me know and I can repost it. (Hint: So far so good.)
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The little 2.2# Brisket flat was wonderful! Looking forward to the Ribeyes tomorrow night, then we will call this Labor Day holiday a wrap at Casa Jones!
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Wow, those shame my brisket slices-looks fantastic!
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I don’t know about that. I’d love to find a brisket flat like yours, the marbling was insane.
Now for the winner of the day in my family, my son’s probationary firefighter passed his final test today and treated the crew to these:
SmokeZilla
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I realize the weekend officially over but this was yesterday’s cook. It consisted of smoked baby back ribs, rotisserie chicken (on a Lynx Professional 36” but I did use a pellet tube for smoke, lol) and smoked pork-n-beans. Our friends supplied mac and cheese, salad, and more. I also included a pic of the cook’s profile and as you will see, the Bull held temps precisely for the duration (6-7 hours) except for when I was spritzing or peeking. Here are some pics from the cook…
SmokeZilla
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Here is a picture of the temp profile.
SmokeZilla
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I also thought I would include the “ambient“ conditions during the cook. Air temp was ~102, metal surface reflection temps ~168, exposed vertical surface temp 106, asphalt temp 138, pavers in the general grill area 128 (all in degrees F):
I didn't cook anything, it was 112º in the shade here.
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My final cook of the LD2022 Holiday weekend, ribeyes on GrillGrates on the Bullseye. This did not suck!
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Nothing fancy- I messed around with some pulled pork for the ladies’ fantasy football draft on Sunday.
SmokeZilla
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Sounds like a winner move on your part.
Steves55
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A week late for Labor Day but after seeing all the pork ribs I got a hankering for some. I wanted to do a couple of racks of full short ribs but my supplier didn’t have any so I picked up a three pack of baby backs.
On two racks I used Jody’s Asian Persuasion with a light basting of Bachans Japanese BBQ Sauce at the end. The other rack was Ron’s Screaming Pig Rub with a light basting of Killer Hogs The BBQ Sauce. 180 for an hour then 225 until ready to wrap. Wrapped in foil with some of the respective BNQ sauces for an hour. Then basted and let everything set up. All turned out great.
While I prefer St. Louis or whole short ribs my wife loves baby backs. She was very happy and we have some to freeze for later.
On two racks I used Jody’s Asian Persuasion with a light basting of Bachans Japanese BBQ Sauce at the end. The other rack was Ron’s Screaming Pig Rub with a light basting of Killer Hogs The BBQ Sauce. 180 for an hour then 225 until ready to wrap. Wrapped in foil with some of the respective BNQ sauces for an hour. Then basted and let everything set up. All turned out great.
While I prefer St. Louis or whole short ribs my wife loves baby backs. She was very happy and we have some to freeze for later.
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