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U.S. residents - Any big meat plans for the holiday weekend?

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  • Geezy
    Geezy

    No big plans for me. It’ll be a day of participating in some Memorial Day ceremonies and reflection with The Patriot Guard. Sent from my iPhone using Tapatalk

  • Scott F.
    Scott F.

    My son does a much better job than me. He is into the details. I'm more of toss it up on the grill and let's eat. When he cooks chicken thighs he will spend 45 minutes to an hour, or more, pulling the

  • Terry
    Terry

    If you are near Milwaukee this weekend, let me know. I'd love to cook a burger for you 🙂. I have extras. No need to bring anything.

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comment_12043
4 hours ago, Scott F. said:

No big plans.

I'm working OT today and tomorrow. I'm off Sunday thru Wednesday.

Probably do a prime rib roast.

More of a play it by ear than an actual plan. LOL

Scott

That's how we are rolling also minus the work part (Retired). Going to try and squeeze in some disc golf also, weather permitting. We are going to rocket all the way up to 61'F this weekend 🤣.

  • Quote
    comment_12057

    This is usually the weekend I open my pool but it has been unseasonably and unbearably cold this last week. And the rain seems like it will never end.

    However, most MEAT is on sale, so I will be stocking up ;)

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  • Quote
    comment_12062
    22 hours ago, Geezy said:

    No big plans for me. It’ll be a day of participating in some Memorial Day ceremonies and reflection with The Patriot Guard.


    Sent from my iPhone using Tapatalk

    Amen brother.

    It's a day of remembering why we have what we have and those who fought and gave their lives to provide us this ❤️ ♥️

    Starting carnivore watch this video.            Homeopathic Healing.

    DON'T BELIEVE THE LIES.

    THIS GUY RESEARCHED.

  • Quote
    comment_12094
    On 5/23/2025 at 6:09 PM, Bob said:

    This is usually the weekend I open my pool but it has been unseasonably and unbearably cold this last week. And the rain seems like it will never end.

    However, most MEAT is on sale, so I will be stocking up ;)

    It's been definitely an unpredictacle -typical Ohioan- spring thus far.

  • Quote
    comment_12098

    We are going with pork ribs on the smoker with a slight twist.

    Just as they are done and come off the smoker I slice them and drop them into the deep fryer in lard. Just for a few seconds.

    For the sauce people they come right out of the grease and into the sauce pan.

    I pass on the sauce and just enjoy the meat and the grease.

    Scott

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    • Author
    comment_12109
    6 hours ago, Scott F. said:

    We are going with pork ribs on the smoker with a slight twist.

    Just as they are done and come off the smoker I slice them and drop them into the deep fryer in lard. Just for a few seconds.

    For the sauce people they come right out of the grease and into the sauce pan.

    I pass on the sauce and just enjoy the meat and the grease.

    Scott

    That cooking method has me intrigued. Have you made them like that in the past? Anything fried in lard is good IMO. I will refry pork rinds sometimes in bacon grease, and let me tell you that will bump up your fat macro for the day for sure! 🤣 my wife thinks I'm nuts whenever I do that. I just smile and eat them all.

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    • Author
    comment_12112
    6 hours ago, Miranda said:

    I am going to try pork ribs in the oven today. I have never cooked them before. I am using

    I can prepare just about anything but ribs have always been my downfall. The best way I have found is the 3-2-1 method. I have more misses than hits when it comes to ribs. If I really NEED a rack of ribs right now we usually end up at Texas roadhouse. Theirs are perfect every time. I always wanted to work there for a few days just to get their secrets, but I couldn't stand to work with all those young kids.

  • Quote
    comment_12124
    4 hours ago, Terry said:

    That cooking method has me intrigued. Have you made them like that in the past? Anything fried in lard is good IMO. I will refry pork rinds sometimes in bacon grease, and let me tell you that will bump up your fat macro for the day for sure! 🤣 my wife thinks I'm nuts whenever I do that. I just smile and eat them all.

    I hadn't made these in a while. They turned out pretty good in the lard but the last time was in tallow. I'm leaning toward the lard. They came off the smoker and into the deep fat fryer and a handful of them came out of the fryer and dropped into a pan of BBQ sauce. I am not much on sauce anymore but they turned out really good.

    Scott

    IMG_1789.jpg

  • Quote
    comment_12125
    6 hours ago, Terry said:

    I can prepare just about anything but ribs have always been my downfall. The best way I have found is the 3-2-1 method. I have more misses than hits when it comes to ribs. If I really NEED a rack of ribs right now we usually end up at Texas roadhouse. Theirs are perfect every time. I always wanted to work there for a few days just to get their secrets, but I couldn't stand to work with all those young kids.

    3-2-1 is the best way to go. Mine come out good every time.

  • Quote
    comment_12130

    My son does a much better job than me. He is into the details. I'm more of toss it up on the grill and let's eat.

    When he cooks chicken thighs he will spend 45 minutes to an hour, or more, pulling the kin off, trimming them to where all the exact same size and then putting the skin back on to be cooked. He practices at home before he goes into one of the competitions.

    I struggle to see the point all the pre-work. Again, get it up on the grill and let's eat.

    Scott

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