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Name:	Mack -	Reply
Subject:	Here Comes Memorial Day!!!!
Date:	5/21/2013 6:35:36 PM

Getting harder and harder in my family to get everyone together at one time. Some arriving at the same time some are leaving. Reeks havoc on the old menu planner. So,,,,, this year,,,,, I'm gonna' satisfy me and my bride (food).
Starting Friday with a smoked brisket. Never mopped one before during the smoke but this time I will, with a sauce that sounds really good. Smoke Friday for a Saturday meal.
Smoked Pork Loin (whole). Glazed with a "Mahogany" sauce at the finish.
Smoked (maybe Webered) chicken halves.
Smoked baby backs/dry rub.
Lots of Zip-Lok bags for them to take home leftovers. And as soon as everybody leaves to go home??, probably Tuesday, me and my darlin' are gonna' cruise a while, then have a fried bologna sammich with Pinot Grigio, and Cheetoz. Lipitor, lipitor, lipitor, lipitor,,,,

Name:	lakngulf -	Reply
Subject:	Here Comes Memorial Day!!!!
Date:	5/21/2013 7:47:53 PM

I see that flag a-flying over there. I will take on of those bologny sandwich, fried to just a little burnt.

Name:	Mack -	Reply
Subject:	Here Comes Memorial Day!!!!
Date:	5/21/2013 10:33:27 PM

We left this morning, but left the flag up for our return Thursday for the holiday. Spotted you Monday PM thru binoculars on the dock running around half naked, scaring the small children and old women.
BTW, I mixed some manure with my Miracle-Gro mater soil this year in wood pots?? Keemo-Sabe senor. Blooms/green/green/green plants. We'll see late July.

Name:	Tall Cotton -	Reply
Subject:	Here Comes Memorial Day!!!!
Date:	5/22/2013 2:07:33 PM

Mack, Try injecting the pork loin with your favorite flavors. I have used cajun garlic butter before with good results. I think loins tend to dry out without some help. Good luck on the brisket. I'm not allowed to change my recipe or the natives get restless. Tomorrow I will be smoking butts and brisket for a houseboat community meal Saturday night. I will vacuum pack it and warm it up just before we eat. What are these "leftovers" of which you speak? Have a safe and enjoyable holiday weekend!

Name:	Mack -	Reply
Subject:	Here Comes Memorial Day!!!!
Date:	5/22/2013 4:17:25 PM

TC, lots of meat for us on one weekend. Not sure how many guests or who eats which, so there will probably be take-home sacks going into coolers Monday PM. If not, leftovers will go into my freezer vacuum packed.

Name:	hibill -	Reply
Subject:	Here Comes Memorial Day!!!!
Date:	5/22/2013 4:49:33 PM

Sounds like my clan, I have been cooking for 57 years and the best way to go is low heat and slow. Don't cut the fat cap off your brisket. that where all the flavor is.
Love the Pinto G, my brides very favorite wine, Usually, I am a beer snob, but my cuz put me on the Bud Light Chelada beer, Dang! it's good when you are hot and thirsty. After a hard day fishing it taste pretty good.
BUT please don't forget Memorial Day is to honor or Vets, put up your flag and say a little pray for our guys who are in harms way.

Name:	Mack -	Reply
Subject:	Hi Bill !!!! Arkansas??
Date:	5/22/2013 6:45:45 PM

I like your comments, especially the one about flying the FLAG on Memorial Day. My entire family flies that flag whenever we are under the roof. No deviation. Never.
I would bet that some of us Bama cookers could learn a few things from a RazorBack cooker?? Please join us here and share your experiences. Welcome, any time!!

Name:	Summer Lover -	Reply
Subject:	Flag
Date:	5/23/2013 11:23:09 AM

Also remember that on Memorial Day the flag is at half-staff until noon, then taken all the way up. If it is raised each day, take it to full-staff, then back down to half-staff.

Name:	crappyattitude -	Reply
Subject:	Thanks Summer.....
Date:	5/23/2013 12:44:39 PM (updated 5/23/2013 12:46:12 PM)

I wish more people that flew the flag of our Republic knew flag ettiquite.

And a GREAT BIG THANKYOU to any and all veterans (Army, Navy, Marines, Air Force, USAAC, National Guard, and Coast Guard)

Crappy : )

(Just outside of Nashville)

Name:	Mack -	Reply
Subject:	Thanks Summer.....
Date:	5/23/2013 1:09:49 PM

Now, I did not know that about half staff. Thanks for that info Summer.

Name:	Little Talisi -	Reply
Subject:	Thanks Summer.....
Date:	5/23/2013 6:51:30 PM

It reflects what Memorial Day stands for....
The memory of all of the service men and women who have made the ultimate sacrifice for our country. For me it is my day to toast in particular George Kasper "Skip" Barsom, D CO, 229TH ASLT HELO BN, 11TH AVN GROUP, 1ST CAV DIV, USARV, shot down during the battle of An Loc South Vietnam, April 19, 1972.

Name:	Mack -	Reply
Subject:	Thanks Summer.....
Date:	5/23/2013 7:32:32 PM

And for me, it is Bob Ed Lavender, 1st Lt. USMC, rear seat navigator on an F4n shot down in Sep. 1969 over VietNam.
Bless his heart, family remembers him, but his COUNTRY simply forgot him.
My FLAG will fly, regardless.

Name:	Mack -	Reply
Subject:	Here Comes Memorial Day!!!!
Date:	5/29/2013 6:36:09 PM

No go on the whole pork loin this time. It did not absorb enough hickory smoke and was a little dry even after injecting with a seasoning sauce. Next time a half loin, injected, heavier smoke early, wrap in foil with sauces, cook until about 155* instead of 165. Or just cook it on the Weber indirect........

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