Memorial Day is a day to remember those who died in the service of our country, and helped preserve the freedoms we hold so dear. I lot of gun blogs I read have belittled those who see it as a day of barbecue.
Forgive me. This is a barbecue blog. We’ll talk about guns directly.
My Memorial Day started on Sunday, with the ceremonial Lighting of the Grills, accompanied by the National Anthem from my iPod courtesy of the US Army Band.
Memorial Day is a great day for barbecue, because the meat usually goes on sale, and this year was no different. In fact, in the course of my shopping, buying a whole brisket and a slab of ribs, I almost made one of the most egregious errors in barbecue: buying too much meat for the grill. However, I was able to press my regular grill into service for the ribs, and all was saved.
So, I marinated the brisket about 20 hours, and rubbed the ribs with some Cajun spices, salt, and sugar the night before. The smoke was all hickory, from my treasure trove of about 25 gallons of hickory chips left over from a carpentry project a buddy of mine had, 5 years ago.
I cooked the brisket on the low end of the scale, since I had all day, and I fed damp chips about every 20 minutes. After about 4 hours of smoking, I wrapped it in heavy duty aluminum foil and cooked it the rest of the way covered. I also inserted a meat thermocouple at that time, and cooked it to 162 degrees F.
The ribs were cooked over the coals for ten minutes, turned and cooked another ten minutes, then I split the coals and basted the ribs the first time, and put them in between the two piles of coals to cook indirectly. I like to cook my ribs wet, so after the first turn after basting, I put them on a piece of foil and basted them every 20 minutes with my Secret Sauce. I kept the fire low, just to the point where the pool of sauce around the ribs was bubbling just a little.
I cooked the ribs until I could wiggle a bone and pull it out. All in all it was probably 8 hours on the ribs, and 12 on the brisket.
In between tending to the meat, I had plenty to do.
First was painting the stock of my 10/22, to convert it from Steve Rogers to Captain America. The picture above is just after the second blue coat. Look for a full post in the near future on my other blog, Fill Yer Hands.
Second was installing the parts in the lower of my AR, Project Vera. This is all done, now I need to install buffer tube, stock, upper, and sights, and I’m done. Call it 30 percent at this point. Again, look for a full post at Fill Yer Hands.
Memorial Day proper was spent at the Fundraising Match at the Creekside Firing Range in Cartersville, Georgia. Look for a full report on Fill Yer Hands there too.
Finally, came the time to eat. I heated the meat in a 275 degree oven for about 45 minutes, and served them with homemade potato salad and baked beans.
The results were worth the wait. These were probably the best ribs I have ever made, and the brisket was easily in the top quarter. And, since I took advantage of the sales, I have plenty of leftovers for the week.