for your mama, babies mama, grand-mama, etc on Sunday?
I'm going with ribs and chicken.
Happy Mothers Day all you mamas!
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Ribs at our house 
2 racks of baby backs, 14# brisket, 6# Sirloin Tip roast for Italian Beef, a butt, beans w/brisket and some seafood stuffed Schrooms.
Sending all the leftovers home for Mom and dad all vac sealed and ready to reheat.
Day ones cook:
Sending all the leftovers home for Mom and dad all vac sealed and ready to reheat.
Day ones cook:
wow great picture...
T-bones on the grill here wit taters...
T-bones on the grill here wit taters...
Husband is in Japan right now, he was in Taiwan last week. It is me and my three kids, 12, 14 and 16. I think I am out of luck this year. Although my 14 y/o daughter might surprise me with breakfast in bed. I might throw on some ribs for dinner.
Rich, the food looks good and it's not even cooked yet!
Rich, the food looks good and it's not even cooked yet!
It's a cool weekend (weatherwise) around here so I'm going to try some cold smoked salmon for
Nova Lox. Salmon is brining, as we speak.
Some bagels, cream cheese, etc, etc....
Nova Lox. Salmon is brining, as we speak.
Some bagels, cream cheese, etc, etc....
Got a whole prime rib goinf on about 8:30 in the morning.
Ready to slice about 12:45
Ready to slice about 12:45
We usually take my wife to a great restaurant buffet, but since she got me the Cookshack for my birthday...she wanted something smoked for Mother's Day. How great is that? So I am trying my first PB. It is looking good so far.
quote:Originally posted by Rich:
2 racks of baby backs, 14# brisket, 6# Sirloin Tip roast for Italian Beef, a butt, beans w/brisket and some seafood stuffed Schrooms.
Sending all the leftovers home for Mom and dad all vac sealed and ready to reheat.
Day ones cook:
Rich
WOW!...that looks soooo good.
I had warmed up pulled pork, oh well!
The little lady picked brined elk loin, morels & sweet tators for her special day.
I have got two Tri-Tips going in about 15 minutes. I used both of the Plow Boys rubs I got in the exchange. I picked up some acadian oak from Maine that I am using for the first time.
I think Acadian Oak is a marketing name for red oak. Should be *fantastic* on your tri-tips!
Excellent! I have been wanting to try red oak. I got a big bag of nice thick chips from one of our butcher shops. It was labeled 100% organic! I wonder if that's a marketing ploy too!
quote:Originally posted by Padrefan98:
It was labeled 100% organic! I wonder if that's a marketing ploy too!
Probably. While there are a lot of tree farms in Maine, I think the only ones that are cultivated are Christmas tree farms.
I bought a five gallon pail's worth of red oak chunks a red oak chopping block from a local woodcutter one day a couple of years ago. The fellow cut disks off the log and I had to chop them into chunks myself.
I like red oak for beef. Sometimes I'll go 2/3 hickory and 1/3 red oak to mellow out the hickory.
I know this isn't a wood discussion thread, my apologies to the OP.
The Tri-tips I did for mothers day with the "Acadian Oak" turned out really good. The wood flavor was better then I expected. If it really is red oak, I am sold. I would put it somewhere between hickory and pecan. It's really nice.
The Tri-tips I did for mothers day with the "Acadian Oak" turned out really good. The wood flavor was better then I expected. If it really is red oak, I am sold. I would put it somewhere between hickory and pecan. It's really nice.