Memorial Day recipes

So whats on the menu.  Its not a happy celebration like the 4th of July, but we get together anyway.
Its an American BBQ, at least on Long Island, this is what we are having:
Hamburgers
Hot Dogs
Chicken
Romaine Salad with Newman's Cesar Dressing
Corn
Potato Chips
Pickles
All the Condiments you wish.
 
Store bought Key Lime Pie
Smores.
Watermelon
Peaches
Ice Cream
 
I'm taking it easy that day. Thinking about all those that died....
Share the recipes and have a great day.

My Daughter's best friends Dad and I are having a chicken wing throw down by their pool, just the usual sides and a couple of beers.  A few adults sprinkled in with a bunch of teenagers.....
We will have watermelon also.

I'm going camping and bringing some specialty sausages.  I know others will be bringing burgers and dogs, Italian dressing marinated chicken, teriyaki marinaded sirloin steak tips.

Eggs, bacon, sausage, bagels and cheeses for breakfast.

Chips chips and more chips. 

And of course plenty of beer and Vodka drinks!

My neighbors are having a party Sunday for my wife's 50th birthday...I got stuck cooking the meat..she suggested smoked brisket which I can do while watching the Indy 500...Problem is there will be 18 people...not sure I can smoke that much brisket on my grill...

I'll be in Vienna, VA for the mid-morning Memorial Day services- so I'm hoping to stop for lunch at the Vienna Inn for some chili-cheese dogs and Viena Inn Ale (which is really Dominion Ale) -   www.viennainn.com/history.htm
 

smokin' wild turkey (drinkin some too)

I have a little different take on this. Perhaps the menu should be simple soldiers fare canned beans and canned meat if they were lucky.That sort of thing. It might be a good day to fast as well.

I don't think this is a day to fill your face or to shop till you drop.

For me it is a sacred day to contemplate and remember soldiers who gave the last full measure. Somehow, in recent years it has become just another day off with the meaning of the day lost in overindulgence and consumerism.

I certainly appreciate your sentiments.  I am the child of an immigrant who became a patriotic American.   He served in WWII and ended up a "Disabled" Vet.  He never let that keep him from hard work and success.  My maternal Grandfather served in WWI & WWII.  My nephew recently served in the 82nd Airborne as well as the reserves (in Iraq).  We should always honor and remember the sacrifices of our Armed Services members and their families.
 
Our town has a Memorial Day parade and several public services to honor these folks.  THEN we get together with friends and enjoy the freedom that has been EARNED from great sacrifice with some good chow.

Greyghost


I have a little different take on this. Perhaps the menu should be simple soldiers fare canned beans and canned meat if they were lucky.That sort of thing. It might be a good day to fast as well.

I don't think this is a day to fill your face or to shop till you drop.

For me it is a sacred day to contemplate and remember soldiers who gave the last full measure. Somehow, in recent years it has become just another day off with the meaning of the day lost in overindulgence and consumerism.

Greyghost,
Very good thoughts. How 'bout S.O.S and Scrambled eggs made from powdered eggs, (If you can still find them!) Have everyone made a different dish using a Spam Recipe and canned, baked beans.

Here in oklahoma--BARBECUE!!!--and peach cobbler!

I work until 2 on Monday.

Sunday, simple stuff. Dogs and burgers. Monday at the inlaws, probably the same. I dunno, I might do ribs Sunday. We'll see.

We do a typical central NY cookout at mom's... Hoffmann hot dogs, burgers, spiedies on occasion, bbq chicken, Heinerwadel's salt potatoes, Grandma Brown's Baked Beans, pasta-potato-green salads, cake and ice cream, chips and dip (Heluva Good French Onion!).  And always, always, a big jar of sun tea.

Seamus, way to go, good choices all!

I just picked up two briskets at Liehs and Steigerwalds to smoke for my wifes birthday party...I'm pretty sure these suckers won't both fit in my Weber...I am thinking about laying one down, setting some bricks, putting one of my Smokey Joe wire grills on the bricks and putting the other brisket on that...a McWeber brisket double stack..

I may takes some pics of the process and publish them if the results are good...and hide them in shame if I ruin $66 bucks of brisket..

That sounds good... my step-dad just got a new smoker last year, I might have to show up the night before and put something in it early enough to be ready to eat at noon. Saves me from digging my gear out!

Cosmos


Seamus, way to go, good choices all!

I just picked up two briskets at Liehs and Steigerwalds to smoke for my wifes birthday party...I'm pretty sure these suckers won't both fit in my Weber...I am thinking about laying one down, setting some bricks, putting one of my Smokey Joe wire grills on the bricks and putting the other brisket on that...a McWeber brisket double stack..

I may takes some pics of the process and publish them if the results are good...and hide them in shame if I ruin $66 bucks of brisket..

 
Let's say your going to do an 8 hr. smoke, do each one in the oven for 4 hrs each in the smoker for 4 @ 250 for each. If these are full cut briskits you'll want at least 12 hrs.

chewingthefat

Cosmos


Seamus, way to go, good choices all!

I just picked up two briskets at Liehs and Steigerwalds to smoke for my wifes birthday party...I'm pretty sure these suckers won't both fit in my Weber...I am thinking about laying one down, setting some bricks, putting one of my Smokey Joe wire grills on the bricks and putting the other brisket on that...a McWeber brisket double stack..

I may takes some pics of the process and publish them if the results are good...and hide them in shame if I ruin $66 bucks of brisket..

 
Let's say your going to do an 8 hr. smoke, do each one in the oven for 4 hrs each in the smoker for 4 @ 250 for each. If these are full cut briskits you'll want at least 12 hrs.

 
CTF,
 
It's my understanding that meat stops taking smoke at 140º internal temperature so I presume you smoke first then the oven. Makes sense, especially if you foil the brisket in the smoker and turn it into an oven anyway.



 

Gonna be a busy weekend here in southern New Mexico. About an hour from now wife and I will be enjoying bbq'ued chicken leg quarters, boracchio beans, corn on the cob and a touch of tomato/onion salad. Tomorrow I'll be off in the AM  to serve as a rifleman during our annual Memorial Day service at the nearby Ft. Stanton military cemetery. Yes, I am a veteran and serve as post commander of the local American Legion post. I'll stop by our nearest grocery store and stock up on a few supplies for Sundays festivities at the home of our daughter, husband and grandson in Roswell. A gathering of both families and a few friends. If we're at all hungry Monday, I plan to do up some short ribs, etc. and relax.  I think its just fine to enjoy family, friends and good food on this very important occasion. Just keep in mind our sisters and brothers who gave their all so we are able to enjoy this occasion. God bless America!

If the weather holds up, we'll probably be doing burgers, dogs, ribs, coleslaw, corn on the cob, cucumber and tomato salad and mac 'n cheese accompanied by brews and ice cream.  Also, Brie and grapes and crackers for starters.  We'll see what happens.

Andrea

John A

chewingthefat

Cosmos


Seamus, way to go, good choices all!

I just picked up two briskets at Liehs and Steigerwalds to smoke for my wifes birthday party...I'm pretty sure these suckers won't both fit in my Weber...I am thinking about laying one down, setting some bricks, putting one of my Smokey Joe wire grills on the bricks and putting the other brisket on that...a McWeber brisket double stack..

I may takes some pics of the process and publish them if the results are good...and hide them in shame if I ruin $66 bucks of brisket..

 
Let's say your going to do an 8 hr. smoke, do each one in the oven for 4 hrs each in the smoker for 4 @ 250 for each. If these are full cut briskits you'll want at least 12 hrs.

CTF,
 
It's my understanding that meat stops taking smoke at 140º internal temperature so I presume you smoke first then the oven. Makes sense, especially if you foil the brisket in the smoker and turn it into an oven anyway.

My game plan is to smoke them both stacked in my grill for four hours, then wrap them in foil and finish them in the oven for another 4 hours or so until they hit 180. I have done this recipe with one brisket very successfully, the trick for me this time is the stacked smoking method..oh and doing the whole thing while watching the Indy 500.

Been invited to a neigbor's, not sure what's being served, but plan on bringing a shrimp dip from the River Road cookbook, but will substitute yellow onions for the green onions called for in the recipe.

The week before I had been invited, I had carrot salad for the first time in years.  Though I found it a little too sweet, I remember thinking it would make a good pot luck dish or something to serve at a cookout.  It was refreshing, and a change from some of the heavier dishes (baked beans, potato salad, etc) you ususally see. Would it go over well with an adult crowd, or mostly children?  

Also, does anyone have a tried and tested recipe they could post?  I had a recipe from Crockett's Victory Garden cook book years ago that I used to make, but can't seem to find the book. 

3-4 cups freshly grated carrots
1/2-1 cup raisins
1 large apple, cored and chopped
1/4 to 1/3 cup mayonnaise
My Mom made this for years-I loved it both as a kid and an adult.Very simple and easy-and it was one of the only way to make me eat raw carrots!!

Bellereve-can you send the shrimp dip recipe???Would love to have it!
Anyway, very typical fare for Memorial Day
Brats, burgers and hot dogs
homemade potato salad
doctored up baked beans
cole slaw
taco dip with tortilla chips
relish tray
fresh fruit

Thanks for coming through, Ann, looks delicious, and your'e right, they are healthy.  

Atomic Buffalo Turds.
http://www.bamaque.com/webstat/abts.htm

http://www.roadfood.com/Forums/tm.aspx?m=220492&high=atomic

You can find the recipes here. You will not be dissappointed...Russ

THANK YOU TO ALL THE U.S. SERVICE MEN FOR MY FREEDOM (there will be a few who served at my party)

Trust me, we do not forget, instead, we will party like crazy in celebration for all of their hard work...............no canned meat and beans here!

The party will be centered around the wood-fired brick oven where 30 or so pizza will be coming out of throughout the party. topping include:

fresh mozz.
basil
cheese
pepperoni
sausage
bacon
pepp/onion
buffalo chix
bbq chix
ricotta
hot sausage
what else, what else...........

tons of desserts, smores over the outdoor fire pit for the kids. and ia side dish here and there!

CELEBRATE THE AMERICAN MEN/WOMEN WHO HAVE FOUGHT/FIGHT FOR OUR COUNTRY

Shrimp Dip
 
1 8oz. pkg cream cheese, softened
2 lb. boiled shrimp, peeled and deveined(cut in smaller pieces if too large to fit a cracker or chip)
1-11/2 TBS. lemon juice
1/2 onion, finely chopped
couple dashes of Lea and Perrrins
salt and pepper to taste
couple dashes of Tabasco
mayonaise(as needed)

In a large mixing bowl, combine all  of the above ingredients except for the mayonaise.  Adjust Tabasco, salt and pepper to your liking.  Add only enough mayonaise(if needed at all) to give the dip spreading consistency for a cracker or chip. 

Garnish with a couple tablespoons of finely chopped green onion, or fresh parsley.
 

Thanks, bellereve-have all the ingredients....yum!

Anne, hope you get a chance to try it, also I forgot to mention it tastes better if made 6-8 hrs in advance of serving it. 

Russ, what a great bunch of photos.  Habanero stuffed????????????  Wow!!!!!  I feel the pain!
Thanks!