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Marinated chicken breast tenders.
half are Moroccan seasoning, the other half Greek seasoning.
side of asparagus wrapped in prosciutto...Comment
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Did a brisket flat on the Bronco today, along with a pot of pintos. Added to the pot of pintos was cumin, garlic, chili powder, garlic, paprika, garlic, salt n pepper, garlic. Oh, did I mention garlic? The Snake River Farms Prime brisket was pretty darn good, great peppery bark and smoky flavor!……..
Last edited by Panhead John; October 1, 2023, 08:27 AM.Comment
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Last edited by troymeister; September 30, 2023, 08:14 PM.Comment
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troymeister, thanks for your words. I've been dealing with health problems. I had a Viral bacterial infection from my colon, so I'll have to have Colonoscopy soon. They also found a tumor on my left kidney, but it's going to be alright. I just smoked a chicken for a church member who had a knee replacement. I will post later. -
Everting looks great, but the pull back on that rack of ribs with the color looks spectacular!
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Thought I'd give the so-called "0-400 method" a try for some chicken thighs today. Couldn't find our favorite brand so settled the so-so Safeway house brand. Bottom line: 0-400 works!
Thighs were dry brined overnight in the fridge using only kosher salt ...
... then seasoned with Simon&Garfunkel rub before spending 2-2.5 hours on the OG to a final IT of 175F. Chix were moist with perfectly crisp skin.
I'll be doing this again for sure ...
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texastweeter - Apparently it was first suggested by some folks in a Rec Tec forum and is very specific to pellet rigs. Basically, you just get your wings, thighs, or legs prepped, brined, and seasoned and place them on the smoker before ignition. Set the smoker to 400F and turn it on. Monitor the IT of the bird pieces and pull them off when they hit 165F for white meat or 175F for dark. Kinda brainless, really ... but it takes advantage of a pellet pooper's generating a ton of smoke at startup.Last edited by MBMorgan; October 1, 2023, 09:08 PM.
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Another tomahawk SVQ ribeye tonight after working our butts off organizing our shed, which had gotten way out of hand 🥵 I’m a complete failure at retirement coaching. Mari Jo has been working me to death lately. I haven’t properly instilled in her the need to ease into daily tasks once retired. I have been able to keep my early morning coffee routine intact, for the most part. I need to pay more attention to the pronouns. E.g. we means me.
We paired this steak with a 2019 Jones von Drehle Merlot, a spectacular vintage wrought by cool-nights and warm dry days just before harvest in the Yadkin Valley of NC, an up and coming grape farming AVA.Comment
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Chicken wok
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Very nice! Try not to eat it in the new Mercedes though. -
Well troymeister that might be a problem… lol Thanks!!
Clawbear57 oops i forgot to tell you.. Sorry!! :-)
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I'm on a cruise and the food sucks. They apparently think that giving you all you can eat makes up for the fact that it's just really poorly cooked and not fresh food. I logged in this morning and see all these beautiful dishes I've missed and suddenly I'm extremely homesick! BTW, the cheeseburgers and actually pretty good at the Guy Fieri Burger Joint onboard. I also had some delicious split conch with peas and rice ashore in Bimini.Comment
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I can tell you a story about being shipwrecked in Belize in 1987. Overnight in a 25' open skiff we ran out of gas at 3:00 AM coming from Ambergris Caye to Caye Caulker after the bars closed. Six drunk guys were in the boat. A storm was coming and we had no anchor. We has to throw the motor out as an anchor. We got towed in the next afternoon by a shrimper. He tossed us a gallon of water and some crackers. Best damn crackers I ever ate...lol -
troymeister that sounds terrifying. The worst that has happened to me was my motor dying when I was in the path of the Mayport ferry. I ran to the bow and plugged in the trolling motor and when I turned the plug to make the connection it just spun and the motor couldn't get power. Luckily, an old timer pulled up with a tow rope and got me back to a dock. But that is nothing compared to your story!
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pimento cheese except using pickled jalapenos.
Very low carb, zero carb cream cheese, and extra sharp cheddar. We shred off a block of cheese as needed. Shredded in the store is treated with potato starch, to keep is from sticking
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We celebrated our anniversary and my birthday with some Big Bad beef ribs. I had some prime ribs from Wild Fork in the freezer and dry brined them for 36 hours and then coated them with big bad beef rub. I confess that I added some smoked paprika and a little Accent. They took about 9 hours at 250f average on the offset using cherry.Attached FilesComment
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Do I put my pix here?Comment
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I took advantage of a promised hot day outside to take full advantage of lazy.
Slow roasted chuck and oven roasted potatoes.
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RIbeye’s on the Kettle, fried potatoes, green beans …. Saturday night dinner!
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