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  1. philpom

    Chicken enchiladas-Epic Primo

    Too late :emoji_laughing: but maybe nextime. Every single time I think I'll whip up enchiladas I say to myself, "roll e'm up and bake e'm. Quick and easy". But 3 hours later....
  2. philpom

    Chicken enchiladas-Epic Primo

    About 2 weeks ago there was a BOGO sale on whole chicken. I spatchcocked one and posted here. It was simple, a week later I grilled the other but injected it with garlic butter. It was great but leftovers... I picked it clean and in a bowl it went, skins and all. Chop chop chop I...
  3. philpom

    A little vodka experiment

    Had a big bottle of Tower Vodka sitting around, decided we'd buy a big bag of jolly ranchers. 10 ranchers per pint of vodka and 7 days time. We'll see, I'm betting it's tasty. The colors already make me wanna slug it lol.
  4. philpom

    Fire roasted and smoked garden salsa

    Thanks y'all, we already went through 2 quart of it. Next time I'll probably add 4 ghost peppers instead of 2 and 10 jalapenos plus char them up more. Since it never was simmered it lands somewhere between fresh and cooked salsa. Has the cooked vide but fresh flavors. Just wish it was...
  5. philpom

    Favorite widely available bourbon or whiskey

    Nothing fancy here, we do experiment but these are the staple. Depending on bottle size these meet your price point.
  6. philpom

    Fire roasted and smoked garden salsa

    Everything needed has been pouring out of the garden, this time of year we are just overrun. Time for some projects! Ghost peppers Jalapenos Thai chilies Garlic Onions Tomatoes Cilantro I used post oak chunks to build a fire in the kettle and roasted the jalapenos until they blistered...
  7. philpom

    Firewood in smoker

    Unless I'm looking for something specific that's all I do, buy "firewood" and split it down. I do look for oak, mostly post oak around here.
  8. philpom

    Elephant Garlic

    Nice garlic! We grow an elephant variety that hS been passed down in the family for over 50 years. I entered it 10 years ago in to an agg show, won 1st place and best in class. Everyone there wanted some stock from me!
  9. philpom

    Spatchcock yard bird

    I have to admit, when I cut the backbone out and turn it over for its back adjustment.... it really sounds great LOL
  10. philpom

    Spatchcock yard bird

    This is probably my favorite way to cook a whole chicken plus it's fast, this took a little more than an hour. A good dose of garlic salt on the skin and bone side. The skin came out nice and crispy! Indirect on the Primo, 350°f. Pulled when the breast IT was 160°f. Gave it a 10 minute...
  11. philpom

    This season's peppers

    Our garden is rocking along, been pulling tomatoes left and right, greenbeans, onions, and all sorts of peppers including serano, jalapeno, Thai, and the ghost and scotch bonnet are ripening now. Last year we ended up with 100s of habanero, Thai, and scotch bonnet. Expect for of the same...
  12. philpom

    Side project: Hooch

    You should give it a whirl, super easy and fun. Since you have brewed beer before I'll assume you have the racking cane already.
  13. philpom

    Hey Gents/ Gal's, anybody come across this?

    Ha ha! I get it.
  14. philpom

    Hey Gents/ Gal's, anybody come across this?

    I'll give it a shot using grok. Based on the user’s description of the Char-Broil Digital Smoker 2.0 (likely the Char-Broil Deluxe Digital Electric Smoker, model 17202004 or similar), the issue of the smoker puffing smoke like it’s under pressure and hissing with a final release at the start...
  15. philpom

    Side project: Hooch

    We have been doing this for years, fermenting fruit juice for joy. We have it down to an art. I consider it a useful skill :emoji_sunglasses: It was time to rack a batch so I grabbed some pics. Depending on the juice you use, some will be more dry than others. I prefer the dry variety but...
  16. philpom

    Yes, I still grill Meat....

    A very nice looking meal! I could just eat from the board and call it a day but the steak and salad had to be amazing. Very nice.
  17. philpom

    Hello from DFW.

    Hey Steve, welcome from Denton! looking forward to your success.
  18. philpom

    Smoked pork ribs

    certainly will be delish, the only catch is because it's savory only you really need a semi sweet glaze to finish. Salry/sweet on pork is great.
  19. philpom

    No sauce

    I agree, I do glaze my pork ribs half the time and I like to mix about a 1/4 cup of bbq sauce cut with 1/4 cup apple cider vinegar in to 6 pounds of fresh pulled pork to finish. Just enough to give it that extra something. Those thick overly sweet sauces are for bad bbq.
  20. philpom

    Too Much Q?

    I do some form of barbecue almost every weekend and at least twice during the week. I eat that for lunches all through the week and it gets incorporated in to dinners most nights except Monday is salad or sandwich night. I find that staying away from the sides except maybe some veggies keeps...
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