Phil T Posted November 2, 2022 Share Posted November 2, 2022 Mmmmmmm chili mac!! Prost!! Phil 2 Link to comment Share on other sites More sharing options...
markandrex Posted November 3, 2022 Share Posted November 3, 2022 Blackened tuna steaks and home fries. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 5, 2022 Share Posted November 5, 2022 Spun a bird today. Mrs. Skinsfan made mashed potatoes and roasted asparagus with sauteed tomatoes, (the last out of our garden. after a crazy long growing season). After a long day of yardwork in this unseasonably warm weather. I might have a glass of AE rye for dessert. 4 Link to comment Share on other sites More sharing options...
smokinjoe Posted November 6, 2022 Share Posted November 6, 2022 55 minutes ago, Skinsfan1311 said: Spun a bird today. Mrs. Skinsfan made mashed potatoes and roasted asparagus with sauteed tomatoes, (the last out of our garden. after a crazy long growing season). After a long day of yardwork in this unseasonably warm weather. I might have a glass of AE rye for dessert. “Spun a bird.” I love it! Never heard that, and it’s great. I will probably repeat it at least 50 times tonight. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 6, 2022 Share Posted November 6, 2022 38 minutes ago, smokinjoe said: “Spun a bird.” I love it! Never heard that, and it’s great. I will probably repeat it at least 50 times tonight. I'm a grill geek. Not pictured are a couple of portable gas grill, (Webers, of course) I picked up that term from one of my grilling sites and I thought it sounded pretty cool too. 1 Link to comment Share on other sites More sharing options...
Sven Heuchert Posted November 6, 2022 Share Posted November 6, 2022 Leg of a Lamb. Salted for three weeks, drenched in canadian maple syrup, now off in the smoker. 5 Link to comment Share on other sites More sharing options...
Mattk Posted November 6, 2022 Share Posted November 6, 2022 30 minutes ago, Sven Heuchert said: Leg of a Lamb. Salted for three weeks, drenched in canadian maple syrup, now off in the smoker. Woah. Your smoked meat picks make me forget this is a bourbon forum for a moment when I see them. Link to comment Share on other sites More sharing options...
Mattk Posted November 6, 2022 Share Posted November 6, 2022 It's always tough to follow Sven. But its hot smoked turkey breast over rice with many veggies. A sag sherry cask before. A rocket top batch 1 for dessert. 4 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted November 8, 2022 Share Posted November 8, 2022 Juicy Lucy sliders, leftover from yesterday's tailgate. A buddy of mine made them up, and had a few leftover, so I grilled 'em up for lunch today. 3 Link to comment Share on other sites More sharing options...
Sven Heuchert Posted November 8, 2022 Share Posted November 8, 2022 On 11/7/2022 at 12:40 AM, Mattk said: It's always tough to follow Sven. But its hot smoked turkey breast over rice with many veggies. A sag sherry cask before. A rocket top batch 1 for dessert. Turkey breasts, mouth watering stuff this is! How long did you smoked 'em? Like hot over wood or coal? Link to comment Share on other sites More sharing options...
Mattk Posted November 8, 2022 Share Posted November 8, 2022 4 hours ago, Sven Heuchert said: Turkey breasts, mouth watering stuff this is! How long did you smoked 'em? Like hot over wood or coal? 5 hour smoke. Big chunks of oak and applewood and a small bed of charcoal. Link to comment Share on other sites More sharing options...
Clueby Posted November 12, 2022 Share Posted November 12, 2022 Sweet potato home fries, country bacon, eggs, and some coffee with bourbon cream. Or is it bourbon cream with some coffee? 5 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted November 18, 2022 Share Posted November 18, 2022 This may be a bit off topic for this thread but we do have a Highly Pathogenic Avian influenza (HPAI) strain going through the poultry population. It is in the layer flocks now and has been detected in the broiler flocks in Arkansas. These have happened in the past but the outbreaks are usually contained and burn out. This strain has gotten into the wild bird population and continues to spread. So fare this year producers have lost ~50 M birds. Keep an eye on chicken prices if this continues. 1 Link to comment Share on other sites More sharing options...
beasled Posted November 19, 2022 Share Posted November 19, 2022 Brewed up some chicken pho this morning. The ultimate hangover cure. 3 Link to comment Share on other sites More sharing options...
Phil T Posted November 19, 2022 Share Posted November 19, 2022 4 hours ago, beasled said: Brewed up some chicken pho this morning. The ultimate hangover cure. That looks amazing. I am a pho junkie. I stopped making it a couple years ago when i discovered a local with amazing beef and chicken pho availability. Care to share the recipe? Prost!! Phil Link to comment Share on other sites More sharing options...
Sven Heuchert Posted November 19, 2022 Share Posted November 19, 2022 This is an update on the smoked lamb chop . It turned out super delicious. I did another deer leg with amish apple butter, still resting, but smells great. 6 Link to comment Share on other sites More sharing options...
beasled Posted November 19, 2022 Share Posted November 19, 2022 29 minutes ago, Phil T said: That looks amazing. I am a pho junkie. I stopped making it a couple years ago when i discovered a local with amazing beef and chicken pho availability. Care to share the recipe? Prost!! Phil Hey Phil! I started a while back with THIS recipe. I found it a little easier and tastier to roast the chicken first, using thighs. It's a great recipe and authentic to pho I've had at restaurants. I add extra chilli and garlic to pimp it up a little bit too. Cheers David Link to comment Share on other sites More sharing options...
Phil T Posted November 19, 2022 Share Posted November 19, 2022 (edited) Thank you David! I am going to make for sure!! Great tip on roasting the chicken. I always roast the bones but not the meat. Prost!! Phil Edited November 19, 2022 by Phil T 1 Link to comment Share on other sites More sharing options...
beasled Posted November 19, 2022 Share Posted November 19, 2022 2 hours ago, Phil T said: Thank you David! I am going to make for sure!! Great tip on roasting the chicken. I always roast the bones but not the meat. Prost!! Phil Perhaps a good time to save that roast turkey carcass from Thanksgiving..? 1 Link to comment Share on other sites More sharing options...
Phil T Posted November 23, 2022 Share Posted November 23, 2022 Ben's Chili Bowl half smoked. Dang good eats!! Prost!! Phil 2 Link to comment Share on other sites More sharing options...
smokinjoe Posted November 23, 2022 Share Posted November 23, 2022 51 minutes ago, Phil T said: Ben's Chili Bowl half smoked. Dang good eats!! Prost!! Phil That looks amazingly good! But, what the Sam Hill is it?!?!? Link to comment Share on other sites More sharing options...
Phil T Posted November 23, 2022 Share Posted November 23, 2022 (edited) A half smoke is a DC delicacy. Half pork half beef sausage. Kind of a half way between a hot dog and a smoked sausage. Some mustard, chili sauce, and onion on a steamed bun. Truly delicious. You would love it Joe. I have it delivered to the house. Ben's is the original and the best. Prost!! Phil Edited November 23, 2022 by Phil T Link to comment Share on other sites More sharing options...
BigRich Posted November 23, 2022 Share Posted November 23, 2022 12 hours ago, Phil T said: A half smoke is a DC delicacy. Half pork half beef sausage. Kind of a half way between a hot dog and a smoked sausage. Some mustard, chili sauce, and onion on a steamed bun. Truly delicious. You would love it Joe. I have it delivered to the house. Ben's is the original and the best. Prost!! Phil Link to comment Share on other sites More sharing options...
Mattk Posted December 13, 2022 Share Posted December 13, 2022 Lamb was cheap today for some reason. There os no after pic unfortunately. 2 Link to comment Share on other sites More sharing options...
smokinjoe Posted December 13, 2022 Share Posted December 13, 2022 Fried bologna sammich, tonight. The bologna isn’t special. It’s Oscar Meyer The butter isn’t special. It’s Kirkland. The cheese isn’t special. It’s Kraft American. The salt isn’t special. It’s Morton’s The bread isn’t special. It’s plain white bread. The Mayo isn’t special. Just, plain ol’ Duke’s. The onion ain’t even a Vidalia, just sweet. The taste of this sammich is friggin’ World Class Magnificent! 3 Link to comment Share on other sites More sharing options...
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