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  1. thebarbequeen

    Tarragon

    Since you use the leaves, I believe that makes it an herb. It seems to show up in a lot of French or French-influenced recipes, the flavor dried vs. fresh is more different, compared to some of the other herbs, in my opinion. As far as what it adds, the closest I could get is it can sometimes...
  2. thebarbequeen

    Teriyaki-Soy-Sesame-Ginger Chicken (say that 10x fast!) grilled with some hickory

    Yeah, I'd eat that!!!  looks like an awesomely tasty dinner! Cheers!
  3. thebarbequeen

    another beautiful day in miami

    LOL, Rick! You've done it again!   All looks great, as usual.  It's so fun to feed the kids - how did that kids' party of yours go a while back? 
  4. thebarbequeen

    Have You Brined Your Ribs Today? LBR's: Q-View (FINISHED!)

    Wow, that's a lot of ribs! Looking Awesome!! I love brining. I do it with almost all my pork; plus, it's a super fun way to play with different seasonings. sounds like you've got a real winner recipe there - I'll be giving that a try soon!  Thanks for such a great post!
  5. thebarbequeen

    Yesterday was yard work day. Today I needed a smoke (Tri-Tip with Q-View) . . .

    Great looking tri-tip, I haven't done one in ages but yours has got me planning a costco run!  Hope the new window doesn't take too big a bite out of the meat budget!
  6. thebarbequeen

    Gotta Love Sundays!<------Qview!!!

    Man! What a beautiful batch of food!!!  Those are some of the prettiest ABT's I've seen, and those ribs and meatloaf! Could they look any better?? I think not! Cheers!
  7. thebarbequeen

    My First Beef Jerky Step by Step (Q-View)

    Looks great to me, and GREAT step by step q-view, thanks!!
  8. thebarbequeen

    First Smoked Turkey, w/ Bratwurst & Cowboy Sausage

    Oh, Wntrlnd, I've missed you - so glad you're back!  That looks sooo delicious!!  Can't wait to hear about your turkey (and brat?) soup....
  9. thebarbequeen

    spares, cordon bleu

    Slice and stuff is way easier!  Yours just seem to have such perfect shapes, I couldn't quite tell.  You've got a very lucky friend!! Cheers!
  10. thebarbequeen

    My first Fattie and first try at a Q-view

    Hey, BC! Welcome to another PNW smoker!  VERY nice fatties - Love the color you got on those. The pastrami is looking awesome, as well.  There's lots of qview and even youtubes on the weave. I like it on the bias like Cowgirl, pretty and just as easy.  Welcome! Cheers, eh?
  11. thebarbequeen

    Easter Dinner

    Sure you made enough?  That is one great looking smoke! Cheers!
  12. thebarbequeen

    Potatoes

    oooh, wildflower. there you go again - you know I can't resist!
  13. thebarbequeen

    Weekend Smoke

    There was a very good thread just this last week. http://www.smokingmeatforums.com/forum/thread/105428/instant-read-thermometer-advice#post_619841     There are plenty of alternatives, but you should have a decent oven/probe type, like the maverick, or I use thermoworks, which is the same as a...
  14. thebarbequeen

    Brining shrimp

    LOL, stevo.  arrr me hearty, get your pirate on if ye must, but then you'll be needin' some libations yo ho ho
  15. thebarbequeen

    Smoking a corned beef

    Check out the forum under "dudestrami" and pastrami searches.  There's a ton of great info for using pre-brined, bought corned beef. I've got 4 waiting in my freezer right now. Mine have all turned out great, you're going to love it.  Some soak them to get a bit of the salt out, I've just given...
  16. thebarbequeen

    first smoked salmon - giving it a try

    Congrats! that was a very pretty slab o' salmon!  There are lots of tips and recipes here on the site for salmon.   Around our parts, you can't go to a party without someone bringing smoked salmon.  Cheers, and have fun!!
  17. thebarbequeen

    spares, cordon bleu

    Yeah, what they all said!!  care to share a bit more about how you did your cordon bleu? did you flatten and roll, or slit and stuff? It sure looks great, and those ribs look perfect.
  18. thebarbequeen

    Easter Prime Rib (In Bear's Cub's New Kitchen)

     That cherry sure is beautiful, and the granite, wow!  I bet it was fun to work together on it.   I got to create my perfect kitchen once, then we had to move, I still pout about that.  The rib roast looks great, too,  but that cat might have got a little too close to the microwave?  CHEERS! to...
  19. thebarbequeen

    Another newbie first

    That salmon's a beauty!!! Good for you!  Lovely looking sides as well, from the lovely wife.  Cheers!
  20. thebarbequeen

    Brining shrimp

    I often brine my shrimp before grilling/smoking. I love what it does with the texture of the shrimp. and You're right, it's a short soak, 1 to 3 hours max. Now, the shell on, shell off argument, well, that's just one of those some do some don't. I usually shell mine if they're smaller (50-60...
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