All look great, Jake! Steaks are perfect, and I love that salad add on. The Chicken looks darn good too. I've never heard of the Pickle brine either, may have to try as well. Been a long week for sure. Glad you had something to do.
Thanks David. That's about my favorite way to do boneless/skinless breastsNice batch of cooks there Jake, Really like the bacon wrapped chicken breasts. Plates look fantastic
David
Thanks Mike I appreciate it! We eat ALOT of salad around here. Give that brine a try. It's deliciousAll look great, Jake! Steaks are perfect, and I love that salad add on. The Chicken looks darn good too. I've never heard of the Pickle brine either, may have to try as well. Been a long week for sure. Glad you had something to do.
I will have to try that as i make my own pickles and always have pickle juice left over, and of coarse baconThanks David. That's about my favorite way to do boneless/skinless breasts
Thanks Brian. Steaks were great. Sorry bout your inkbird lol......you gotta stop getting drunk and driving the dishwasher!Some tasty looking food. Those are some good looking ribeyes. I could not find my Inkbird thermometer than I emptied this dishwasher and there it was. DOA.
Thanks Derek. It's your basic rub. Lower in salt than most it seems. Pretty tasty though. I like his Texas rub much betterAll meals look great. How is Jeff’s BBQ rub?
Thanks Derek. It's your basic rub. Lower in salt than most it seems. Pretty tasty though. I like his Texas rub much better
Looks killer Jake, I love That Kona Coast on pork and chicken. Have you ever tried the Island Girl if not check it out it's excellent stuff on pork and anything fowl.Morning fellas and non fellas. Few cooks this week and nobody to share with lol.
First off a couple 3lb each Certified Piedmontese Tomahawks I got from @tx smoker for Christmas. View attachment 492049
Rubbed up with Oakridge Bbq Black OpsView attachment 492050
Onto the smoker at 225View attachment 492051
Once they got close to med rare. Hit them with a reverse searView attachment 492055View attachment 492052
Sliced up and platedView attachment 492053View attachment 492054
Next is some chicken breasts brined in pickle juice. And bacon wrappedView attachment 492057
After a couple hours in pickle juice hit them with some of Jeff's bbq rubView attachment 492058
Then wrapped in bacon and hit it with some cracked pepperView attachment 492056
Onto the smoker at about 300-350View attachment 492059
Done and restingView attachment 492060
Sliced and platedView attachment 492061View attachment 492062
And last some teriyaki chicken kabobs. Cut up some bell peppers and onions and chicken and marinated in my favorite teriyaki sauceView attachment 492063
All put together with some pineapple chunksView attachment 492065
Onto the grillView attachment 492066
And doneView attachment 492067
A few tasty meals this week. Glad SMF is back so we can all share with each other again!
Thanks Dan. I'll look for some and give it a try!Looks killer Jake, I love That Kona Coast on pork and chicken. Have you ever tried the Island Girl if not check it out it's excellent stuff on pork and anything fowl.
View attachment 492141
Thanks Rich. Same here on saving all the juice. I love it on chickenAll looks fantastic . I save all my pickle juice to use on chicken . Really good .
Nice work on everything bud .
Thanks bud. Give it a try it's mighty tastyAll looks great Jake and love the fire pic ! Gotta try the pickle juice brine for sure.
Thanks jim. Sorry you had to see this twice lolYou were productive while the site was down. Looks like some good eating on the ridgetop!
Jim
Appreciate it chris!Thats a fine looking batch of cooked goodies Jake. Nicely done.
Chris