Whats on the menu for Mother's Day?

Crawfish and crabs.
Tradition.

Season liberally with 1:1 kosher salt and 16 mesh black pepper. Smoke until bark looks right normally around 165 internal temp. Wrap with butcher paper and continue to smoke until around 195 then begin probing until it proves like butter, normally around 204. Once like butter let it rest until internal temp hits around 150 then you should slice or place in the oven on lowest temp until ready to slice.


I’m going to reverse sear a tri-tip and make a chimichurri to serve with.

Thanks

I've been soaking it in some allegros brisket marinade since yesterday afternoon. It's a 9 pounder. Shooting to have it ready for 1ish pm tomorrow. Kinda wanting to start smoking tonight but not sure if I should.

For a 9lber you will probably need about 10 hours including rest to have it ready by 1pm cooking at 250. What kind of smoker are you cooking it on?

Husband has to cook other Mothers brunch - and I doubt my kids will make something

I went catch 70 Fat crabs today and we going to boil that with 4 sacks of crawfish and all the fixings tmrw.

Crawfish mostly. Might grill up some sliders first when we get back from an early top golf session.

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Whats on the menu for Mother's Day?

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I was preparing to make Brunch on Mother's Day, but plans changed.

Ended up finding a recipe for crab cakes (Le Creole / Staub's recipe) made from scratch remoulade and angel hair with Alfredo.

Cheated and bought chocolate-covered strawberries.

Where did you go crabbing?

Flank steak on the grill for Carne Asada fajitas with all the fixins