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Waiting for that pest Matthew to leave
You folks stay safe.- smokingpiney
- Post #4
- Forum: General Discussion
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Pickled quail eggs, jalapeños, scotch eggs....
Looks great! What sort of taste did the pellet give? I'm thinking the Savory Herb might do well with smoking cheese.- smokingpiney
- Post #12
- Forum: General Discussion
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"Real" Jambalaya!
When I lived in Lafayette, LA, I saw a mix of brown and red. I prefer the brown. I sure miss all of that great food.....- smokingpiney
- Post #18
- Forum: Dutch Oven Recipes
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Meatloaf mayhem. From disaster to delicious, with a little bit of Q-view
That is a killer meat loaf......looks great!- smokingpiney
- Post #8
- Forum: General Discussion
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I finally cooked my first pig
That pig looks great. What was your total smoke time?- smokingpiney
- Post #2
- Forum: General Discussion
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Wood Fire Baked Lasagna w/ artichoke heart and spinach
That looks awesome!- smokingpiney
- Post #9
- Forum: General Discussion
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Mailbox Mod & Cold Smoke Season
I, too, am looking forward to cold smoke season. Have fun building your rig and smoking cheese!- smokingpiney
- Post #2
- Forum: General Discussion
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Big Green Egg Help
Agree on letting the Egg creep up to temperature. Once you overshoot, it will take a while for the Egg to cool back down. I usually start closing the bottom vent and daisy wheel in increments when I get within 30 or so degrees from target. Just be patient and let the temperature stabilize...- smokingpiney
- Post #6
- Forum: General Discussion
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Big Green Egg Help
Congrats on your BGE! I have an XL that sees lots of use and I love it. For ribs and all indirect cooks, I use the plate setter legs up, with a drip pan over it sitting on foil balls to provide an air gap. This way, the drippings don't burn when they they hit the pan. My go to method for ribs...- smokingpiney
- Post #3
- Forum: General Discussion
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Prime Rib on the MES---------- With Fresh Cherry Pie Desert
That looks great!- smokingpiney
- Post #4
- Forum: Beef
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Low Country Boil and ABTs for Dinner
- smokingpiney
- Album
- Comments: 0
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Low Country Boil and ABTs for Dinner
Did a low country boil yesterday for guests with shrimp, sausage, corn, and potatoes and served it with alder wood smoked sweet pepper ABTs on the BGE. A good time was had by all.- smokingpiney
- Thread
- Replies: 2
- Forum: Non-fish Seafood
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- smokingpiney
- Media item
- Comments: 0
- Album: Low Country Boil and ABTs for Dinner
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IMG_3186.JPG
- smokingpiney
- Media item
- Comments: 0
- Album: Low Country Boil and ABTs for Dinner
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IMG_3185.JPG
- smokingpiney
- Media item
- Comments: 0
- Album: Low Country Boil and ABTs for Dinner
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Crawfish Boil!
I lived in Lafayette for a year and loved the crawfish boils. Good times! Looks great!- smokingpiney
- Post #43
- Forum: Non-fish Seafood
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Firing up my smoker today....first time since last year.
Thank you David and Gary! Meatloaf is a smoker staple at my house and those Brinkman baskets work well. The smoker was happy indeed.- smokingpiney
- Post #11
- Forum: Beef
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Firing up my smoker today....first time since last year.
They turned out great. They smoked for 4 hours to an IT of 140 degrees and carried over resting to 150 degrees. I used 3 chunks of peach wood and they produced LOTS of smoke. I was worried it would be too much smoke, but it wasn't. The smoke taste on the meat was light and subtle.Dinner was a...- smokingpiney
- Post #8
- Forum: Beef
