What you got? A long weekend leaves lots of time for cooking. This is what I have been doing.
I kicked it off Wednesday with black pepper and blue cheese smoked sausages. I cut them in half lengthwise, put them in buns, made up some broccoli Cole slaw, pita chip cups with dips, mixed olives, and bourbon marinated and grilled peaches.
Since I did dogs on Wednesday I did burgers on Thursday. It was storming so I had to cook inside. I got meatloaf grillers from Publix. They mix half of their in house meatloaf with half ground chuck and form into patties. They are very large and a half patty was all we needed each. I added additional seasonings and fried them over heat in come rendered bacon fat. I wanted the outside blackened but the inside mostly uncooked. After draining I made a braising liquid of beef broth, Dijon mustard, Worseshitonfire sauce, tomato paste, and the red wine we would be drinking, an Elki Syrah. I let the burgers finish cooking in that over a bare simmer. Meanwhile I made a bacon grease sauteed mushroom Bearnaise sauce and some 5 cheese garlic bread. I placed some diced tomato, chopped red onion, and the crumbled bacon on the toast. The burgers went on top of that and the mushroom sauce covered all. I served that with some of the leftover slaw, Alexia tater tots, and a fresh tomato slice marinated in a Caesar dressing and topped with fresh basil and avocado and a slice of Buffalo mozzarella. I ran that under the broiler to bubble up the cheese a bit.
I made strawberry shortcakes for dessert. Instead of my usual Italian ones made with red wine I made this with this ale. It was a lighter effervescent version that was nice on such a hot and muggy day.
On Friday I was too busy with fireworks and such and prepping the food for Saturday so I didn't cook much. Curly's roast beef was on BOGO at Publix as well as a good variety of mashed taters. Heated the beef in the leftover mushroom sauce. I added some bread, and Old Bay seasoned roasted asparagus and spinach dip. More strawberry shortcake.
So what is it I am doing today? Ribs it is! I had a couple of racks of good St. Louis style ribs in the freezer. Thawed them and rubbed them and they are now doing a 3-2-1 in the smoker. That is 3 hours of smoke (I am using cherry wood), 2 hours in foil with a some of this liquid, and an hour back open in the smoker to firm back up. I'll let yo know how it turns out. What are y'all eating?