HoustonNit Posted May 28, 2021 Share Posted May 28, 2021 57 minutes ago, BottledInBond said: There’s nothing in this yet but here is my new to me toy. I’ve got several different grills/smokers but I can’t help myself. This thing is built like a tank Wow that is one sexy beast! Also as Joe said you can smoke like 5 briskets at once and and go over the trench on the Western front. Link to comment Share on other sites More sharing options...
Kjbarth Posted May 30, 2021 Share Posted May 30, 2021 Rainy day in NJ. Smoked a 14lb brisket and a 11lb pork shoulder. Brisket with salt and black pepper. Pork shoulder with Malcoms BBQ Rub and Heath Riles Honey Rub. Had some unexpected guests show up for dinner and had plenty of food. Also made some corn bread and Brussels sprouts. Everything was excellent (except the weather). Had a bourbon tasting with my son (in from Chicago) using mostly Beam products, JB, KC9, KC12, Bookers Pigskin, plus FR SiB, RR10, and Yellowstone. 6 Link to comment Share on other sites More sharing options...
markandrex Posted May 30, 2021 Share Posted May 30, 2021 2 Link to comment Share on other sites More sharing options...
bayouredd Posted May 31, 2021 Share Posted May 31, 2021 23 hours ago, markandrex said: Oh SH!+... On My Way!!! Link to comment Share on other sites More sharing options...
dcbt Posted May 31, 2021 Share Posted May 31, 2021 A little off topic within an off topic thread itself, but since there isn't a "What are you cookin' in the fryer" thread I'll post this here. Homemade onion rings all from scratch. One taste of these and you'll never order them from a restaurant again, you'd just be disappointed... 4 Link to comment Share on other sites More sharing options...
dcbt Posted May 31, 2021 Share Posted May 31, 2021 On 5/30/2021 at 10:18 AM, Kjbarth said: That brisket looks phenomenal. Right up my alley, too, without much fat. Nicely done. 1 Link to comment Share on other sites More sharing options...
CardsandBourbon Posted June 1, 2021 Share Posted June 1, 2021 Was in charge of main course for neighborhood get together last night. 6 Link to comment Share on other sites More sharing options...
PaulO Posted June 2, 2021 Share Posted June 2, 2021 You guys are killin' me. Link to comment Share on other sites More sharing options...
CardsandBourbon Posted June 2, 2021 Share Posted June 2, 2021 10 hours ago, PaulO said: You guys are killin' me. I'll drive the knife in even deeper. This was Thanksgiving last year. Cornish Hens, Turkey breast with basil pesto wrapped in prosciutto, smashed Yukon Gold potatoes, roasted brussels sprouts, cranberry salad, roasted carrots. 5 Link to comment Share on other sites More sharing options...
PaulO Posted June 2, 2021 Share Posted June 2, 2021 My grandmother (Mom's mother) used to make Cornish hens for me. I said one day "Grandma, you're a great cook, but Mom is not. Why didn't you teach her?" She said "I tried, but she wouldn't pay attention." And my mom's sister married an Italian American, who at one time had a successful restaurant with his two brothers. My uncle showed me lots of stuff. They would do the Christmas with all the different sea food. Link to comment Share on other sites More sharing options...
BigRich Posted June 3, 2021 Share Posted June 3, 2021 On 6/2/2021 at 2:09 PM, PaulO said: My grandmother (Mom's mother) used to make Cornish hens for me. I said one day "Grandma, you're a great cook, but Mom is not. Why didn't you teach her?" She said "I tried, but she wouldn't pay attention." And my mom's sister married an Italian American, who at one time had a successful restaurant with his two brothers. My uncle showed me lots of stuff. They would do the Christmas with all the different sea food. My mom was a shit cook too. It's a long hard trek to learn to cook from such a meager upbringing. I've worked very hard at it over the last 30 years. Still more to learn every day. 1 Link to comment Share on other sites More sharing options...
smokinjoe Posted June 4, 2021 Share Posted June 4, 2021 5 hours ago, BigRich said: My mom was a shit cook too. It's a long hard trek to learn to cook from such a meager upbringing. I've worked very hard at it over the last 30 years. Still more to learn every day. I shudder to think how many Cornish hens you could put down if challenged. . Link to comment Share on other sites More sharing options...
BigRich Posted June 4, 2021 Share Posted June 4, 2021 12 hours ago, smokinjoe said: I shudder to think how many Cornish hens you could put down if challenged. . A few years back I was eating with some coworkers. We ordered some wings for the table. One guy said "I don't eat wings." There was one of those record scratching, everything stops moments when we all looked at him. "It's just not enough payoff in terms of meat for the work to eat them," he says. While I find that to be absolute BS, when I look at a Cornish hen I do think "did it shrink in the oven? Where is the rest of the chicken." But they are mighty tasty and it saddens me a little bit that they've fallen out of favor in American home cooking in favor or flavorless monster breasted chickens. But maybe that's just me. The only thing that I have more opinions on than whiskey is food. 1 Link to comment Share on other sites More sharing options...
Clueby Posted June 4, 2021 Share Posted June 4, 2021 On 6/1/2021 at 3:56 PM, CardsandBourbon said: Was in charge of main course for neighborhood get together last night. Hope there was more than one of those!! 1 Link to comment Share on other sites More sharing options...
Mattk Posted June 9, 2021 Share Posted June 9, 2021 Smoking a hunk of lamb. I marinaded it with dill, mint, and citrus among others and am using a piece of oak for the hot smoke. Pretty much the same flavors in my glass at the moment. 2 Link to comment Share on other sites More sharing options...
Mattk Posted June 9, 2021 Share Posted June 9, 2021 Medium well. Cause the wife likes it that way. 5 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted June 10, 2021 Share Posted June 10, 2021 I’ve been making a conscious effort to take a little better care of myself and eat more appropriately for a while now, then I see all the delicious things y’all are posting. I really hate this thread. Biba! Joe 1 Link to comment Share on other sites More sharing options...
BigRich Posted June 10, 2021 Share Posted June 10, 2021 I did my first set of ribs on the new Traeger on Sunday. They turned out really well. My oldest daughter and I are the rib eaters in the house but my wife and youngest daughter kept chiming in on how good they were. 5 Link to comment Share on other sites More sharing options...
Clueby Posted June 12, 2021 Share Posted June 12, 2021 On 6/9/2021 at 2:53 PM, Mattk said: Smoking a hunk of lamb. I marinaded it with dill, mint, and citrus among others and am using a piece of oak for the hot smoke. Pretty much the same flavors in my glass at the moment. That looks suspiciously like the same Smoke Hollow grill (combo sear/gas/charcoal/offset) that I have. Link to comment Share on other sites More sharing options...
flahute Posted June 12, 2021 Share Posted June 12, 2021 On 6/10/2021 at 6:20 AM, BigRich said: I did my first set of ribs on the new Traeger on Sunday. They turned out really well. My oldest daughter and I are the rib eaters in the house but my wife and youngest daughter kept chiming in on how good they were. Oh dang that looks amazing. Link to comment Share on other sites More sharing options...
bayouredd Posted June 18, 2021 Share Posted June 18, 2021 Prepping the smoker while a KC blend watches over my shoulder... HMK while grilling. Followed by Stag Jr/BT/ER blend. I love Fridays!!! I thought a little fresh grouper filet was in order. I 1st prepared a salsa that popped into my head last night while watching Star Trek. In all fairness, it was 5 ingredients that are pretty good individually, so it's kinda cheating because they have to be great together... The head of lettuce slice was glazed with balsamic vinegar. Next I added avocado to My Honey's lettuce. (I hate the stuff) The grouper filets' were seasoned and doused with fresh lemon juice a couple times during cook and then place on top of the bed of lettuce... Next came the salsa, made of honey mango, kiwi, onion, pistachios and seasoned crab, sauteed briefly in sesame oil and placed on the grill to finish. Ok overpriced restaurants, Top That!!! (not to mention the Friday pours that you can't have while cooking) hehehe 4 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted June 19, 2021 Share Posted June 19, 2021 18 hours ago, bayouredd said: Prepping the smoker while a KC blend watches over my shoulder... HMK while grilling Looks incredible Redd! What went in the smoker? 1 Link to comment Share on other sites More sharing options...
bayouredd Posted June 20, 2021 Share Posted June 20, 2021 7 hours ago, Bob_Loblaw said: What went in the smoker? All of it! Just plain ol' lump charcoal for the fire at 300 degrees... Grouper on alder planks for 25 minutes. Tray of salsa smoking at the same time; smoky crab a must try. Last 5 minutes added trays of lettuce. Pretty simple but worthwhile... Link to comment Share on other sites More sharing options...
Clueby Posted July 3, 2021 Share Posted July 3, 2021 Ribs and pork steaks went on this morning. First couple pork steaks were already consumed for lunch with some Shocktop. Another couple pork steaks are on now with the ribs. I need @BottledInBond's smoker/tank so I could do it all at ince. Also smoking some cream cheese bricks in bbq rub and corn on the cob went in the firebox. Ribs have about another hour wrapped and then last hour unwrapped (3, 2, 1 method). 3 Link to comment Share on other sites More sharing options...
smokinjoe Posted July 5, 2021 Share Posted July 5, 2021 Thanks to Dave B, I friggin’ had an absolute blast playing with this new toy, today. Got it for Father’s Day , and my first try out, today. Nerved out trying to get the right temp, make the cooking adjustments, and just make the pizza as well as possible. I have some adjustments to make for next time, but damn tasty. And,the fun is worth the price of admission. 4 Link to comment Share on other sites More sharing options...
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