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What are you planning for the holiday weekend?

Here in the U.S., we are coming up on the first holiday of the summer, Memorial Day, in about ten days. Some of us are lucky enough to get four days off.

I would love to know your plans for the holiday weekend. Will you be planning your first cook out of the season? What will you be serving? Do you serve the same foods each year as a tradition? Or do you tweak your menu each year?

We will probably be spending one day at the beach, and another day having a cook out. Another day may be spent hiking, then relaxing by the pool. I am looking for new ideas of what to make. What are you planning for the holiday weekend?

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  1. I will be heading to a small island in the Indian River and Rondesvouz with about 100 to 150 friends. We will pot luck, with some bringing perennial favorites. 30 lb turkey, briskets with caps, 30 to 40 lbs pulled pork, 50 baking potatoes, 50 ears of sweet corn. With everybody bringing a dish to share. Cooked over hardwood fires.

    A tradition from the late 80's.

    2 Replies
    1. re: INDIANRIVERFL

      That sounds like fun! Do you do most of the cooking there or are things like the pulled pork made ahead and brought down?

      1. re: Dirtywextraolives

        Most is cooked on site either on our boats or in Causarina wood fires.

        Ten years ago, give or take, we spit roasted whole hogs, grilled steamship rounds, and indulged in adult sports such as fire walking. Amazing how cell phone cameras and Facebook has toned things down.

        Each is responsible for their own hydration. And the place has always been cleaner after us then when we arrived.

    2. Celebrating the baby's birthday with a barbecue.

      1 Reply
      1. re: Savour

        I'm going to a baby's 1st birthday w/ BBQ on Saturday. Looking forward to it as the parents are terrific cooks (and home brew wizards). Baby is pretty cute too!

      2. My birthday is on Friday the 24th. SO comes back to town that day so that dinner will be simple...I'm thinking either Popeye's Chicken or Carl's Jr... both favorites of mine that I pretty much never eat on a regular basis these days. I'll probably pick up a couple cupcakes too. I originally asked SO to make me a cake... box chocolate cake mix with funfetti frosting, but he looked at me like I was crazy and since he's just coming back to town that day, I think he's off the hook :) I think on Saturday we'll go downtown somewhere nicer, maybe round up some friends to go too. We didn't make it out for his birthday so it'll probably be a combined event sort of thing. My friend in the mountains is having a BBQ on Sunday, but I'm not sure what I'm bringing to that just yet, I'm awaiting her requests. SO will fly out on Monday so just relaxing that day.

        4 Replies
        1. re: juliejulez

          Happy Birthday a bit early! Sounds like a good plan! If you get a chance, let me know what you'll be making for your friends BBQ.

          1. re: Dirtywextraolives

            Thanks! Definitely will. She's a bit of a "last minuter" so hopefully she'll tell me what she wants before the day before!

            1. re: Dirtywextraolives

              Looks like I'm going to make this couscous salad: http://www.skinnytaste.com/2013/05/le...

              She asked for a salad because all the other dishes are more heavy, but I'm not real good at making lettuce type salads (not a fan of them anyway), so I ran this by her and she thought it looked good, and asparagus is so good this time of year.

              1. re: juliejulez

                That looks great! Light and refreshing to counter all the heavy BBQ meats! Great idea, thanks for sharing!

          2. My husband is going hunting, so I'm not planning much.

            4 Replies
            1. re: rasputina

              What does he hunt? And do you do anything with what he brings back?

              1. re: Dirtywextraolives

                They are going hog hunting this time. So hopefully a lot of pork dishes, like carnitas will be in our future. I also told him he better bring me the leaf lard lol.

                1. re: rasputina

                  Yum.... We love the pig..... Good luck to him, hope he bags a good one or two!

                  1. re: rasputina

                    Yum, I wish we had wild hogs around here so SO could go get me one. We did a pig roast at his folks place up in Wyoming last summer and that was some tasty pork. I even had some tongue (unknowingly, someone handed it to me and said "eat that" so I did), and even it was good.

              2. If I can get a mutton leg, I'm gonna barbecue it. If not, I'll do the same with the free turkey I got at Easter. Slaw to go with, as well as some fries.

                6 Replies
                1. re: MGZ

                  What makes you prefer mutton over lamb? And how do you prep it, any herbs, spices or flavorings?

                  1. re: Dirtywextraolives

                    For a slow cook, I prefer the extra funk of older sheep. I think American, "baby" lamb has almost no flavor.

                    I rub the leg with my usual mix of turbinado sugar, salt, pepper, paprika, and ground chiles. Same as I use for my ribs or pork shoulders.

                    I use mostly cherry wood for the cook.

                    I forgot to pre order the mutton, so the butcher told me, "We'll see?"

                    1. re: MGZ

                      I agree, I love lamb but find it's mild and always want that mutton flavor. Your rub sounds great.

                      1. re: MGZ

                        Sounds good, I use a similar rub for my pork, never thought to try it on lamb, will have to try that.....

                        Do you grill it bone in or boneless? Love grilled lamb leg..... I think my Mom had us trying mutton years ago, but all lamb back then was gamey. I agree though, it has to have some flavor or you might as well be eating beef.....

                        1. re: Dirtywextraolives

                          I prefer bone in. I don't grill the leg though, its' a indirect cook at about 250. I guess most folks would call that smoking nowadays, but I still call it barbecue.

                          I do like a deboned leg of lamb cooked over coals too. I just use salt and pepper for that.

                          1. re: MGZ

                            Oh yum, a bone in leg cooked low and slow is definitely barbecue, and it sounds delicious!