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  1. jdfire40

    Eggplant

    If we fry them it's skin off, if grilled, lasagna, or doing parmesan we cook skin on! Earlier when I was talking about grilling it whole, we only put a few small cuts into it & stuff with garlic cloves. We usually use 4 or 5 cloves.
  2. jdfire40

    whats a charcoal basket for?

    If you know, what are the dimensions of yours? You can still slide the side open & it not hit the basket right? Thanks in advance!
  3. jdfire40

    Eggplant

    Both of those are good too! Have you ever tried whole grilled eggplant? We just cut small slits in it & put whole cloves of garlic in each hole, grill it for 30 to 45 minutes & then cut open & eat. Makes an awesome dip also! I'm seriously going to have to cook some eggplant tomorrow!
  4. jdfire40

    Eggplant

    I forgot...fried eggplant is also good!
  5. jdfire40

    Eggplant

    Never tried smoking eggplant, but grilled eggplant is awesome! I just cut it in slices about 1/2" thick & coved both sides with seasalt & let it sit on a wire rack for about 35 minutes. Then rinse it off & season with olive oil, salt, pepper, & red pepper flakes & grill for a couple minutes...
  6. jdfire40

    I got 3 big 'ol butts oh Yeah...w/Qview.

    Looks good already!
  7. jdfire40

    Drinking more......

    no fair! I'm in the middle of a 48 hour shift although we already have plans started for tomorrow
  8. jdfire40

    wood cutting boards

    I live about 40 minutes north of PC Beach. Send me a message with type/price range on places you like to eat & I'll send ya some different ones.
  9. jdfire40

    Drinking more......

    I agree! Although when I grill, instead of smoking, I usually have a mixed drink in my hand . But when mowing, yard work, ect. it's natty light...$9.99 for 24 beers.....can't beat that
  10. jdfire40

    Rib membrane tip????

    I'm with the rest of them. My first couple times it was aggravating trying to get it off all at once. Now I just use a butter knife to get it started & pull with a paper towel & it all comes off in 1 section.
  11. jdfire40

    Getting a hog butchered....what cuts?

    I forgot exactly what we all ended up getting. I went & talked with the butcher before hand & he asked me what we would be cooking more of, if I was going to smoke some, ect. He was easy to work with. Good Luck!
  12. jdfire40

    You all are just plain crazy!

    We have 4 different types of pepper plants & 2 of each plant (8 total plants) this year. The peppers from one of our jalapeno plants isn't hot at all & the peppers from our other one is pretty warm. Seems to happen each year with all of our plants. One will be HOT & the other will not too...
  13. jdfire40

    my First Smoke: Spanish Mackeral and Bluefish!

    That's a sin....living in FL & going to a seafood market! lol just kidding!
  14. jdfire40

    my First Smoke: Spanish Mackeral and Bluefish!

    Sounds good to me bwsmith. I'll PM you.
  15. jdfire40

    Saturday Smoke will be Gator

    Never had smoked gator either...I know it's dang good fried though!
  16. jdfire40

    my First Smoke: Spanish Mackeral and Bluefish!

    That looks pretty good. Although I'm not a fan of spanish or blues, but I might have to try them smoked. I'm also not very far from you. I work in Walton County & live in Holmes. Did you come from FS site also?
  17. jdfire40

    Ribs & chicken this weekend

    Looks good! Don't tell my family they aren't supposed to eat the skin...that's fighting words! Thats what i'll do, throw it on the grill afterwards.
  18. jdfire40

    Ribs & chicken this weekend

    I have seen that chicken is supposed to be smoked at a higher temp, but I'm planning on smoking a few slabs of ribs & some chicken quarters this weekend. Will it be ok to do it all at 225 or so? I am planning on brining the chicken before it's smoked. I'll be sure to post pics!
  19. jdfire40

    Shrimp Help

    That is pretty awesome cowgirl! How many lbs do you normally end up with at the end of the season? I'm lucky...I can throw a cast net in the bay & get my own shrimp or go to any of the shrimp boats at the docks or markets & buy it fresh.
  20. jdfire40

    Smoked Spanish and Bluefish

    I am one of those someones! The only way I like spanish is bridled to a 12/0 hook at the end of a 50w! On a side note I have caught some pompano the last few weeks from the beach & my wife said the next pomps I bring home better be smoked! So maybe I'll have some pics to go with it!
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