| Labor Day Cook-out |
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| The family is coming over for Labor Day, so it's time for a cook-out. My brother joins me the night before to help with prepping. He never realized how much work goes into smoking meat. We were brought up grilling everything. You know, the Chamorro way. |
| We started by rubbing the Pork Butt and Brisket. I used Meximorro Rub with some Soy Sauce and mustard on the Brisket. |
| The pit is ready at 225 degrees, so in goes the Pork Butt and Brisket at 1:45am |
| I then teach my brother how to peel off the membrane on the back of the ribs. We prepare 5 slabs with Meximorro rub and Soy Sauce. |
| At 5am, I add the ribs to the smoker. My brother is sound asleep and is now useless for the next 4 hours. Just kidding Doy, you deserve your sleep. |
| While the other meat is cooking, my wife and I give the chicken a rub of Meximorro rub and some added lemon-pepper. |
| At 11am I start cooking the chicken on my BBQ grill. Chicken comes out very good and crispy this way. |
| The meat all came off around 12:45pm (sorry for no pics). We then sliced everything up and we were eating by 1:30. |
| Hafadai! |