Ok guess I’ll start it…..Gameday menu

Whatever baw on here was asking about Brisket Birria got my mind turning. Maybe I'll start the consomme on Friday afternoon and start to do my damage to some white cans and then roll the smoke and continue throughout the evening. Gives me a good excuse to sit outside all day and enjoy the cool front with a morning cold snack.

I’m gonna run with the serious eats recipe as a guide but upgrade the seasonings a bit. There’s a great Birria post on eat the boot that seems like the gold standard. I’m gonna add some his spices (star anise, a few additional pepper additions etc).

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Whatever baw on here was asking about Brisket Birria

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That was me. I'll be making that and then I just got Labor Day Cook Guide from Rolling Bones and I am going to try the ice cream recipe they have in there.

Working until 5, but cooking pastalaya for my office for lunch. Smoking dino beef ribs for dinner/game with potato salad and baked beans and shite ton of Miller Lite's

Lowcountry Boil at a watch party in Athens.

Stalekracker cook method, but with Old Bay and added Cayenne for the seasoning in the soak.

Fresh Georgia shrimp from the coast, none of the foreign shite. And fresh corn, not the trash frozen corn that Stalekracker uses.

Haven't decided what yet, but definitely something either on the grill or in the smoker. I have a few racks of baby back ribs in the freezer, along with a pork butt, a bunch of prime N.Y. Strip steaks, pork fingers and a lot of chicken leg quarters and whole birds.

Just have to make up my mind and get something thawing.

I'm still picking a bunch of okra daily, so grilled okra is going to be part of it.

I'm going to wet brine a turkey for 24 hours. Then inject it with the brine/marinade. Toss it in a roasting pan in the fridge to dry out and leak.

Then smoke it.

While that's going, I'm thinking la morenita for a bunch of random meats and some chicharons to make charro beans.

No real reason except it's the largest variety of food I can cook outside.

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My friend...do both. Fresh corn AND nibblers.

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It's actually corn harvest season in Georgia and have a source where it comes straight off a Georgia farm. Why would I dilute this with some frozen bullshite from Argentina?

Sell me. Educate me. I want to learn.

Wings, bacon wrapped stuffed jalapeños, smoked boudin dip, and crawfish bread.

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Sell me. Educate me. I want to learn.

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Variety. The small nibblers are great in a boil. Fresh corn is so good I find it is better with just lightly salted water.