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Creole Shrimp and Seafood Feast
Incredible table! I have no idea how you put that much on the table at one time! Not something I could even attempt to do. Thoroughly impressed! All looks scrumptious. Your skills on display once again. Kim- KimberlyO
- Post #22
- Forum: Non-fish Seafood
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Hey Justin, I said it would be soon...
Man, that looks delicious! I can almost smell it! Now I'm hungry...- KimberlyO
- Post #13
- Forum: Chili, Soups, and Stews
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Jeff's Rub & The Best Ribs of my Life*
That is some collection of rubs you have there! Especially considering it is not all of it! And congrats on finding the sweet spot on your ribs! I'll have to try Jeff's rub and give it a go. I am trying to use up rubs as I go (our pantry cannot take a collection like yours!), but, it is... -
Happy Birthday Hammer77
Happy birthday @hammer77 ! Enjoy!- KimberlyO
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Smoked Potato Gravy Bombs and Smoked pork steak, sliced and fried
Wow! Looks absolutely delicious. And the potato gravy bombs! I have never seen that before. What a concept. Both plates look scrumptious. Thanks for sharing! -
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Wagyu Brisket and sandwich
Good lookin' brisket you have! and the sandwich looks great! Glad everything turned out well. I'm sure it was a little stressful worrying about a wagyu coming out right! Congrats! -
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Whirling Tom for Easter
WOW! Excellent! Glad it turned out so good! -
Apricot and Ginger Glazed Pork Tenderloin
Would love to take credit :-)! But, reipe came from GrillGirl.com! hee hee. -
Picanha smoking questions
Thank you, Robert. I will look up your past posts as well. -
Big Smoking Weekend Upcoming
I smoke briskets at 225*. At that temp, it will take approximately 1 1/2 hours per lb., per lb. of meat to cook. I would add in 5 hours of fudge factor in case the stall takes longer. If you want to eat at 5:00 pm, you can always wrap afterwards if it done early. That means putting the meat on... -
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Special Fabrication Project For A Special Forum Member (Pics)
WOW! That is something! What a talent you have. He is lucky to be receiving something made with such a high level of craft. And I am sure it will get the kind of use and care you hope for it!- KimberlyO
- Post #9
- Forum: Other Builds
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Apricot and Ginger Glazed Pork Tenderloin
I'll bet it would be good on ham. And the asian flair would go well with the apricot. -
Apricot and Ginger Glazed Pork Tenderloin
yummm. I'll bet that was good, we'll have to try that here. Thanks for letting me know. Glad you enjoyed it! -
Picanha smoking questions
Thank you, Al! That is a beautiful roast! And cooked like we like it; medium-rare/rare! And your thread is very detailed; very helpful! Thank you again.
