I hadn't planned anything for Sunday supper but Mrs. Chicken was working so I ran to the store to see what I could find. I had a couple of steak recipes in mind and when I saw some skirt steak in the meat case that's what I went for.
The recipe is from page 191: Romanian Garlic Skirt Steaks
I opened a fresh bag of lump charcoal and got a good fire going, which meant that the steak didn't take long at all.
Good stuff! I don't see skirt steak often and at $8.49/lb I wouldn't buy much if I did, but it was worth it for this recipe. The steak had a solid beefy flavor that went well with the garlic, and what I didn't finish became breakfast the next morning.
The Labor Day dinner crowd was 5 people so I planned on pork and chicken. Unfortunately the store didn't have any butts so I decided to try my hand at a sirloin roast prepared according to the South Carolina pork shoulder recipe.
I had better luck with a package of 4 chicken leg quarters.
The 3-3/4 lb. roast took over 8 hours low 'n' slow but the chicken needed just a little over an hour at 375.
I figured that the roast would need to be sliced and chopped and hoped that it wouldn't be too dry.
I served Head Country sauce with the pork and a Bob Gibson/Alabama white sauce with the chicken. The pork did turn out a bit dry but the flavor was good, and the sauce and fresh buns definitely helped. The chicken came out much better as it was nice and moist with good skin, and I love the taste of the white sauce.
So all in all it was a good weekend. The weather was pretty decent and actually a bit cooler than average, which was nice since I spent a lot of time around hot grills. And Addie sure loved her rib!