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re: What y'all cooking this weekend?
Posted on 10/18/16 at 4:09 pm to cheezag03
Posted on 10/18/16 at 4:09 pm to cheezag03
I've got some boneless/skinless Chicken Thighs that will go in the smoker along with some shroomballs. Big mushrooms caps stuffed with cream cheese, stuffed with a meatball and wrapped with bacon and smoke. I'll go see my cardiologist Monday and learn how long I have left to live :)
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Posted on 10/18/16 at 5:09 pm to Jobu93
quote:
there's a pulling the pork joke in here somewhere.
I'm just glad y'all aren't Carolina, and chop it up. That'd really hurt
Posted on 10/18/16 at 8:19 pm to jsmoove
quote:
They suck, but I've never done them in the smoker.
GTFO
Posted on 10/18/16 at 8:40 pm to cheezag03
Seafood Gumbo. In a big black iron pot. It's gonna be good. First real seafood since January I been working out of the state.
Posted on 10/18/16 at 9:24 pm to cheezag03
Best tailgating food I've had is in college station, ttown and Auburn. Those 3 seem to have a unique meat.
Bring that smoked beef y'all do so well out there. I'm smoking a couple chickens. Some tater salad and baked beans, cold beer.
Bring that smoked beef y'all do so well out there. I'm smoking a couple chickens. Some tater salad and baked beans, cold beer.
Posted on 10/19/16 at 2:21 pm to Farmer1906
prime rib on a bone baw
Posted on 10/19/16 at 2:25 pm to TouchdownTony
I suck at chickens, but smoke drumstick and thigh pieces at around 300 for about hour and a half. Its hard to mix them in with brisket and ribs since you don't want that thermometer getting over 2fiddy.
doing homemade tater salad too. New potatoes, celery, white onion, green onion, eggs, little mustard, some mayo, vinegar, paprika, salt, and pepper. shite maybe even some damn bacon.
doing homemade tater salad too. New potatoes, celery, white onion, green onion, eggs, little mustard, some mayo, vinegar, paprika, salt, and pepper. shite maybe even some damn bacon.
Posted on 10/19/16 at 2:47 pm to cheezag03
quote:
16 hours of smoke on an 11-12 lb brisket.
What kind of wood are you using...please don't say mesquite, be creative?
Personally doing 2 of them in BR along with about five whole chickens and other stuff. Using a combo smoke with pecan and peach wood. Can't tell you the rub.....it's a secret one I get from a Jewish guy who owns a deli...it is really good.
Posted on 10/19/16 at 2:57 pm to aggressor
quote:
Double wrap it with foil and pour in a cup of apple juice inside the foil. Slow cook it until internal temp is 200-205. Profit!
OKay, you sold me....you know what you are doing
Posted on 10/19/16 at 4:19 pm to KiwiHead
I've found that when I use Mesquite I have to only use a little or things get bitter. I'm from SE Texas so maybe that's why.
Pecan and oak over these boys is what I use for everything.
Pecan and oak over these boys is what I use for everything.
Posted on 10/19/16 at 4:21 pm to cheezag03
quote:
I've found that when I use Mesquite I have to only use a little or things get bitter. I'm from SE Texas so maybe that's why.
Pecan and oak over these boys is what I use for everything.
i agree with all that. mesquite needs to be used in moderation
Posted on 10/19/16 at 4:22 pm to cheezag03
My rub is nothing more than salt, pepper, garlic powder, onion powder, paprika, chili powder, and cayenne pepper.
With ribs I take the above excluding the chili and cayenne powders and sub in Tony Chackum's along with a light brown sugar.
With ribs I take the above excluding the chili and cayenne powders and sub in Tony Chackum's along with a light brown sugar.
Posted on 10/19/16 at 4:50 pm to cheezag03
whole prime rib cooked over pecan
giant baked potatoes.
wedge salad with blue cheese and bacon dressing
a bottle of Elmer T Lee
and aggie tears for dessert.
giant baked potatoes.
wedge salad with blue cheese and bacon dressing
a bottle of Elmer T Lee
and aggie tears for dessert.
Posted on 10/20/16 at 8:44 am to alphaandomega
damn. you high class
Posted on 10/20/16 at 8:45 am to KiwiHead
If you've never done briskets before just do some research on the "stall" so you don't jack up the temp in your pit and dry the sucker out.
Posted on 10/20/16 at 8:45 am to cheezag03
Grilling fajitas
Posted on 10/20/16 at 8:50 am to cheezag03
quote:A local delicacy,I suppose?
Woman is making dips and shite
Posted on 10/20/16 at 8:51 am to Old Sarge
quote:
Grilling fajitas
most underrated gameday food.
Posted on 10/20/16 at 8:51 am to KiwiHead
Who the hell uses mesquite fur brisket?
Posted on 10/20/16 at 8:52 am to Nado Jenkins83
When I was a poor college kid, we always did brats with tortillas.
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