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Thai chicken w/Bok Choy - Primo
never tried bok choy always wanted to. is it as i looks, like cabbage? how you oil n season it? -
Pimento Cheese Pig Shots
wowsers!! no way they cant be good! gona have to remember these lil beauties!! -
Beef Tongue Tips?
brown it, toss it in crockpot with beef broth onion garlic thyme rosemary salt n pepper. then like said build some tacos!!!! some people dont like the sponginess of it. it has super beefy flavor though! looks like they peeled yours already? some dont like to see the taste buds i guess. hehe -
You're kids ever borrow something and ya never see it again?
i just got 3 peanut butter jars of missl. sockets and stuff from my kid. "some of these probably yours". after i was bitchin the other day lookin for a socket. lol- in. pred
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Backyard cooking area and smoker build.
very nice build! several very smart firebugs on this forum to learn from. https://donkey32.proboards.com/- in. pred
- Post #46
- Forum: Smoker Builds
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Seared steak stuck to cast iron pan??
great posts! im a ci searing nut too. i have many pans and DOs. i love them, the wife hates them. lol you really have to watch the store meats you put in them. i have my grt grandmothers egg skillet. that thing is smooth aas glass inside and eggs dont stick a bit(with lil butter first)... -
butterball he__!!!
well, just grab a breast section at the store and give it a try. or chicken for that matter. like i said i use it on all kinds of lean meat. and even some not so lean like duck! -
she had 4 butts
now the work begins. lol should end up with 4.5 gallons to serve up after doing the first one. giving my arms a break. sliced to shred easier but really wasnt needed. pulled apart great with the claws. super juicy and tender, so mission accomplished. i will tweak the shred with some salt... -
she had 4 butts
several months ago the wife came home with 4 pork butts. i said is it that time again? she said no no just a sale. the wife's american legion axillary have a quarter auction fund raiser and i smoke the butts. lol so thats what the title is about. they about 3hr in and i have two rigs going... -
Smoked Duck Anyone?
i have smoked a bunch of ducks. they are awesome prepared that way. keep those fat drippings for the skillet. i poke holes in the skin and meat and brine mine 2-3 days also. i like 225 to start then 250-75 to finish. cooked with coals and some mesquite and apple chunks. a sweet soy glaze... -
butterball he__!!!
thanks guys "Yeah at 15 yards I wouldn't expect to see a head intact." yeah would have been a mess. he shot it in the neck and destroyed about 4" of it it. 20g load of 4s. so no shot in the meat on this one. those plates were my moms Brian. still just as they were new too! lol tuff stuff... -
butterball he__!!!
this was better than any butterball turkey ive had! me and my son got his turkey tag filled opening morning. he got a big old double bearded tom. the bird snuck up behind the blind and the boy leveled him at 15yrds. lol now for the cooking. i cooked up my seasoned brine for him to... -
Modding a 2nd hand cheap offset
i have a chargriller grill i use as a smoker. the pile of coals(usually 12-14) and some wood chunks for the smoke. meat is at other end. its easy to regulate the temp with fire in same container. been contemplating getting a new off set but these fire tending and temp issues keep me second...- in. pred
- Post #31
- Forum: Blowing Smoke Around the Smoker.
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some pork tenderloins for a change, with pics
yea i stock up on the 2 packs for 5-6$ a package on sale. love those tender gems. gota use a temp probe though or they dry out in a snap! -
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BBQ Yard Bird - leg quarters
now i have to get a bag of leg quarters this week! lol -
Oh Boy!!! Oyster Mushrooms!!!!
still too early but its warming up fast in forecast. i did go to the local farmers market and scored some blue oysters. he did me solid on the pound. i had 2 dishes and still have the biggest to go yet. they are much more solid than the wild ones i get here. taste was awesome too! just cut...- in. pred
- Post #35
- Forum: Blowing Smoke Around the Smoker.
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Venison Rib Roast
very nice work! agreed about doing it yourself. you know it was treated the best it could be. you get the cuts you want, you get to eat some fresh, you get more meat, packed perfectly....... lots reasons homemade is the best. grandpa showed me on my first deer in 81. me and gramps skinned... -
What's Your Favorite Way to Cook a Burger?
suspended over a maple wood fire! or at very least kingsford with maple branches tossed on. that maple smoke gives a slightly sweet taste and a red crust to the meat. -
Brining and smoking salmon
ive always done 4 cups of water and hand full each kosher salt and brown sugar. the sugar handfull being a bit larger. i like sweet. i dont find seasonings help much unless i cook the brine to infuse the water. and like frankie i soak over night rinse then set in fridge open 1 layer to dry...
