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Posted on 6/21/14 at 9:34 am to AmericusDawg
quote:
Do you ever wrap your ribs?
Yeah. I usually do two hours just rub with no foil, then foil with some apple juice for an hour, then take the foil off and sauce 'em for the last hour.
Posted on 6/21/14 at 10:37 am to bwood
Not trying to derail the thread but all the talk of butt rub and the like made me want to post a picture.
Posted on 6/21/14 at 10:46 am to Litigator
Who's that?
Posted on 6/21/14 at 11:47 am to Litigator
That cant be samantha... Figured her for a small arse.
Posted on 6/21/14 at 3:15 pm to Litigator
Posted on 6/22/14 at 12:10 pm to Spunky
Anyone cooking today?
Posted on 6/22/14 at 1:46 pm to AmericusDawg
I'm struggling today. Can't get off couch
Posted on 6/22/14 at 4:13 pm to AmericusDawg
Nothing here. Trying to recover.
Posted on 6/22/14 at 9:50 pm to bwood
There was a whole smoked chicken heavily marinated with injectable marinade consisting of herbal seasoning and Carolina gold tangy BBQ sauce. Turned out very moist. About 3 hours.
Large shrimp from Mexico marinated in Chesapeake Bay seasoning and herbal liquid marinade; smoked about 45 minutes.
And then a NY Strip steak doused with Lea & Perrins and onion powder and smoked about 2 hours.
Large shrimp from Mexico marinated in Chesapeake Bay seasoning and herbal liquid marinade; smoked about 45 minutes.
And then a NY Strip steak doused with Lea & Perrins and onion powder and smoked about 2 hours.
Posted on 6/22/14 at 11:01 pm to Litigator
You've got a handel on the flaw.
Posted on 6/22/14 at 11:11 pm to Litigator
Nicely done!
Posted on 6/22/14 at 11:24 pm to BarberitosDawg
You need to deep fry us some catfish--about that time.Posted on 6/27/14 at 7:10 pm to Litigator
Another Friday night another smoked chicken. What are yall doing?
Posted on 6/27/14 at 7:12 pm to BarberitosDawg
quote:
BarberitosDawg
Never been much of a fryer. Actually I don't even have a fryer. Thinking about getting one shortly though. I plan on asking you a lot of questions if ya don't mind.
Posted on 6/27/14 at 7:34 pm to Spunky
Chicken looking good. I'll have to view y'all's cooking this weekend--I'll be traveling.
Posted on 6/27/14 at 9:24 pm to Litigator
Finished product after it was grazed on.
Posted on 6/27/14 at 9:38 pm to Spunky
Did a slow pork loin roast on the grill tonight for me and the wife. Forgot to take a picture. took it to 142 on the grill, then let rest to 148-150. perfection.
Sunday night, inlaws are coming to town. Doing a 3 bone Prime Rib (7 lbs). Excited to do another.
Sunday night, inlaws are coming to town. Doing a 3 bone Prime Rib (7 lbs). Excited to do another.
Posted on 6/27/14 at 10:14 pm to Spunky
quote:
Never been much of a fryer. Actually I don't even have a fryer. Thinking about getting one shortly though. I plan on asking you a lot of questions if ya don't mind.
No problem, Frying's just like grilling except you can kill yourself pretty easy if you don't follow the basic rules of safety.
You will buy a double burner eventually but, the single burner is still useful for blackened fish and chicken pn the iron skillet... Stainless pot/vat is a must unless you like scrubbing pans for a week Oh, a laser thermometer is tits and beats another tie on fathers day.
Dirt cheap oil from food outlet is king don't save, toss it each time you cook.
When one has mastered the art of dropping hush puppies and not fricking up the oil then you know that man has serious game....
Good luck and good fishing!
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