I teach Meat Science at Murray State University. Today I was smoking the summer sausage we formulated in class yesterday. We will see how it turned out tomorrow in class.
-
-
-
Left to my on devices tonight so I hit up the liquor store and then off to H‑E‑B. Jalapeño Brisket hot dogs with chilie (no Beans) and jalapeño relish. I also found some 25% off jalapeños stuffed with boudin wrapped in bacon. I added some Chupacabra Ribnoxious to all sides since HEB only sprinkled something on top.
Comment
-
We bought 1/2 pig from our nephew this summer from 8 they raised. I have smoked many shoulders but this was by far the best/juiciest. Forgot to take any before pics.
Comment
-
-
Quick and easy shrimp and grits. Cooked indoors...its NASTY out in ETX.
Comment
-
Comment
-
So,homemade focaccia bread burger buns, and Kenji’s mayo recipe, on smoked burgers in the Weber 14 smoky joe jr. Over B&B briquettes and small pecan chunks = burger night on the patio tonight. Little solo stove action while watching the nfl draft.
Comment
-
Chicken for dinner. This was my first cook on the new SnS. I had some difficulty regulating the temp. It bounced between 250 & 350, but I assume with practice I’ll figure it out. (I’ve been using a used $5 Aussie [when not using my offset] and have never had difficulty maintaining temps with it.) In spite of the temp swings, the chicken turned out very well. Hickory chunks gave it great smoke flavor & Meatheads KC sauce (homemade version) added the finishing touch.
Comment
-
SheilaAnn I didn’t put water in the trough for this because their website video said not to for chicken legs. They had a video I followed on cooking. (They kind of look burnt in the picture, but they weren’t burnt at all.) It was very windy so that may have been one reason the temperature fluctuated.
-
A Duck, a Salmon and a couple of Slabs of Ribs walk into a bar.....
I am doing a Spring Cook on Saturday:
SWMBO will spend a few days with her sisters at a time share (Massanutten Resort) and take some Salmon & Ribs to augment provisions...- Indian Salmon Candy (Tried and True Recipe)
- RIbs: 3 Slabs --2 different rub mixtures & spritzes ...and will wrap 1 slab to see the difference
- Duck: Just because and will try to create a Cherry Balsamic Glaze
This will be a good "Warm-Up Drill". I am slated to smoke 12 slabs around Memorial day- An Auction item that raised ~$900 for a good cause
Pics to follow
Thanks
ScottComment
-
Many recipes on Google
I use about 1 lb of brown sugar
2 -3 tbsp coarse salt
2-3 tbsp cumin
2-3 Black Pepper
1-2 tbsp Paprika or Ancho chile powder
Rinse and Dry
Heavy coat of the mix, layered in a big tupperware bin
Fridge over night Mix will liquify!!)
Rinse and pat dry then set on cookie rack with a fan ...fish will get tacky
Smoke @250 (keep it low and the white fat will not appear "Allum") ~2.5 -3 Hours
Brush with Maple Syrup about every 30 to 45 minutes (I use Beech Syrup)
Serve Col -
Don't forget the pics!! I wanna see that Salmon Candy...
-
Shrimp and grits last night which is one of my favorite meals.
Comment
-
Nice!!
We went to Savanah in March (Birthday Road trip for SWMBO)
Had Shrimp & Grits 3 out of 4 days....soooo goood
Could you share the recipe that you use? -
Bad Hat BBQ Our recipe is based on a recipe from Marsh Hen Mill (formerly known as Geechie Boy) https://marshhenmill.com/pages/recipe-shrimp-grits We have changed it over the years a little to suit our tastes. Also, Marsh Hen mills some of the best grits available and where we buy a majority of our grits.
-
-
-
UPDATE: A Duck, a Salmon and a couple of Slabs of Ribs walk into a bar.....(I am doing a Spring Cook on Saturday
Trimmed the Ribs, Dry Brine for both the Salmon and Ribs; I will work on the Duck later tonight
SWMBO surprised me with a new Apron for ETSY included the Bad Hat Logo....
Was working on custom blends for spices so printed some labels for fun
FYI: I am NOT a business, just an enthusiast. The name & logo came from my hat and a college project, where I had to run a "business" on paper I chose a road side BBQ (IMO too much work and too little profit ...but it is a great hobby!)
(NOTE: Not sure if I should have started a new post or edit the 1st one)
More laterComment
-
SMOKED MeatLoaf, top was coated with Lane Honey Sriracha
Comment
-
Never done a smoked meatloaf....do you use a pan? or does it just sit on the grates?
THanks -
Bad Hat BBQ i grate it. We do it often, cept its venison usually in our abode.
-
NOH’s Foods of Hawaii, Hawaiian style Teri-meatloaf 4lbs.
#nohfoodsofhawaii #Nowyouknoh #sayyestonoh #worldmarket #Pwtallahassee #pigglywigglysouthtallahassee #teamchargriller #chargriller #chargrillergrills #kingsford
Comment
Comment