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  1. mdboatbum

    Cottage pie with a bit of a twist.

    I should add I'd planned to do this in the smoker, but the weather wasn't cooperating. I'm dying to try it that way. I think it'll give the flavor a nice boost.
  2. mdboatbum

    Pasta & Scallops

    Beautiful looking meal! Now I want scallops...
  3. mdboatbum

    Cottage pie with a bit of a twist.

    Cottage pie (beef) and Shepherd's pie (lamb) are particular favorites around here. Been making them for years, but over time I'd gotten bored with the mashed potato topping. Back in October, I went on a camping trip with my old friend Blind Willie. On the way home, we stopped for breakfast at a...
  4. mdboatbum

    Monday Smashed burgers and Curry tots!!

    Whoa! Not sure this was carousel worthy, but HUGE THANKS to whoever makes those decisions!!
  5. mdboatbum

    Vegan sourdough corn fritters!

    Thanks man!!
  6. mdboatbum

    Monday Smashed burgers and Curry tots!!

    Thanks! Apparently curry fries (or tots) are really popular in Ireland and the UK. I first had them at an Irish themed pub in DC.
  7. mdboatbum

    Monday Smashed burgers and Curry tots!!

    Coming Right up!!
  8. mdboatbum

    Monday Smashed burgers and Curry tots!!

    Thanks Jim! The gravy is really tasty. If I were making it just for me I'd add garlic and some hot sauce or cayenne.
  9. mdboatbum

    Vegan sourdough corn fritters!

    Those look amazing! Care to share the recipe? I have a family member who is vegan, and it's always nice to serve her something besides veggie burgers when she comes over.
  10. mdboatbum

    Pepperoni Reveal Time

    I'll take one large pie with extra cheese please!
  11. mdboatbum

    Monday Smashed burgers and Curry tots!!

    Gave the Fam-damily a choice between burgers and chicken curry last night. Burgers was the resounding winner, but I really had a taste for curry. So I decided to make tater tots with curry gravy to go with the burgers. The tater tots are your basic frozen variety. The curry gravy is a little...
  12. mdboatbum

    A re-introduction.

    Thanks for the kind words everyone!
  13. mdboatbum

    Re The Eclipse - Add your pics and experience here

    97% totality in Pittsburgh.
  14. mdboatbum

    Eclipse

    Caught this today from Pittsburgh.
  15. mdboatbum

    A re-introduction.

    Hi folks. I used to spend a good bit of time on here and met a lot of nice people and really enjoyed it. Then life got a little weird and I got out of the habit of smoking, grilling etc... For the past year, my wife and I have spent about 95% of our time at her mother's place. She's getting on...
  16. mdboatbum

    Chicken BBQ

    When I was a kid (teens-early 20s) I spent a lot of time at the beach. On the way there and back, it seemed like every firehouse in every little town would have a chicken bbq. The smell was AMAZING. Trouble is, on the way TO the beach, I was always in a hurry to get there so never stopped. On...
  17. mdboatbum

    No Look Baby Back Ribs

    They look great! My 18" WSM likes to run about 275° with a full water pan and all vents open, so I just let it. Like you, ribs take 4 hours and require minimal effort. Just start the smoker, prep the ribs, put 'em on and go about my day.
  18. mdboatbum

    Pizza Ovens

    I got a Vevor 13" gas pizza oven recently. (They also make a 16" for about $100 more) Works amazingly well for the under $150 price tag. Gets over 900° and if you remember to turn it down right before launching the pizza, cooks a perfect pizza in under 2 minutes. If you don't turn it down, it...
  19. mdboatbum

    Lack of smoke flavor with 18.5 WSM and Billows temp controller.

    A long overdue Hello to all my friends here at SMF. Been a while since I've been here. Title kinda says it all. Got the Thermoworks Smoke X4 and the Billows temp controller, and when i use it, there is no smoke flavor at all. Noticed it on chicken, ribs and pork butt. If I run the smoker without...
  20. mdboatbum

    Low Country Boil

    It's a regional thing. From my understanding, they used what was abundant in their area. In LA, they had crawfish and andouille, in the Chesapeake region, they had crabs and corn, and in South Carolina's low country, they had shrimp and pork sausage. Other ingredients were added/subtracted...
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