Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[AldenMiller]

Smoking a couple of chickens on Sunday. Looking forward to the leftovers to make into smoked chicken salad almost as much as I am to the chickens for Sunday dinner.

-Alden

[David Parrish]

Alden if I haven't said it already, heck even if I have, welcome to The Pit!

[David Parrish]

BTW I'm currently stuck at the Philadelphia airport. They cancelled our last plane due to a maintenance issue and made us change gates to a new plane. Now I sit and wait for them to find a new plane. They initially told us it was ready to go but now they say it's in the hangar. This is cutting into my Friday Night Steak Night cooking time

1st world problems I keep telling myself... lol

[Marauderer]

That's OK Dave. Brenda and I are having smoked cod with Greek seasoning, potato wedges with lite old bay seasoning, salad, and a great Liebfraumilch wine. I will talk about you at dinner!! There, doesn't that make you feel better?

[David Parrish]

It does Barry, We finally ate around 8:30. Had two ginormous ribeyes with brussel sprouts and mozz aand tomato caprese. It was super awesome even if I got home late and was pressed for time.

[Marauderer]

I agree about the left overs Alden, sometimes they seem to taster better than the original product did.

[Marauderer]

BTW I'm currently stuck at the Philadelphia airport. They cancelled our last plane due to a maintenance issue and made us change gates to a new plane. Now I sit and wait for them to find a new plane. They initially told us it was ready to go but now they say it's in the hangar. This is cutting into my Friday Night Steak Night cooking time

1st world problems I keep telling myself... lol

Nah, you just made somebody mad Dave. I know, I have been there and done that. Did I ever tell you about the time I ordered up an L1011 for my Submarine crew?

[David Parrish]

No Sir. Tell us all about it!

[Marauderer]

Contract Flight to get Sub Crew to Scotland From Charleston International. Loaded up took off went to suck up the gear and a fuse blew. Went back landed, they worked on for 2 hrs, retook off and the same thing fuse blew, relanded. The Air Force liaison was now where to be found, his office was dark and locked (2 am, the Air Force doesn't work that late). I asked my Captain if he wanted me to get him another plane, he said yes. Got with the Flight crew and they got me in touch with their dispatcher in Pittsburgh. He said realistically he would have another L1011 ready to board at noon at the earliest. I said in my best Chief of the Boat voice "Make it happen'. Went and told the Captain and said lets send the crew home to return at 11 am to board at noon. I told the Chiefs would make sure all the enlisted were there at 11 and it was the Executive Officers job to take care of the officers. He said OK make it happen. About 4 am I get a call form of Admirals Master Chief asking me who the H*&& did I think I was doing what I did. I told him that the AF liaison wasn't to be found and I had ny orders from the CO to get him an airplane and I did. CO got a call from the Admiral chewing his A^%% and at 11 am all the Enlisted were there formed up and the XO was missing two of his junior officers. 11:56 the two JO's showed up we boarded at 12 noon and that was it. A lot of tongue nashing and elephants stampeding over something that none o9f us had any control over. I found out later that the liaison was asleep in his office and that is why I couldn't find him. But, I, ordered up an L1011 and it was kinda fun. Even justifying it to the elephants.

[David Parrish]

I've been stuck in Charleston before. We had a blast right up to the point the Engineer cold cocked the Loadmaster. Things just weren't the same after that. lol

[The Burn]

Going to do a whole packer brisket on Sunday. First time on my kettle/smokinator, though I have my log from my pastrami to base the cook on. I did grilled flank steak pinwheels tonight with spinach & feta. Turned out pretty good, though they wouldn't win any beauty pageants. Also did my grilled baja fish tacos the other night and will post that recipe tomorrow. My slaw sauce needs some work, but the fish (talapia) was simply outstanding.

[David Parrish]

Good luck Burn! Keep us posted on how it turns out!

[Chriscrna]

Ribs and/or whole chicken here.

[David Parrish]

It'd be good to see pics of those cooks in the Recipes and Techniques channels

[cdnichol]

Smoked Chicken Wings with a nice Simple Rub( Salt, Pepper, Garlic Granulate and a few other spices)

[Chriscrna]

Those look incredible man. How's the skin? Crispy?

[cdnichol]

The skin was nice and crispy.... I cooked them on my Good One Smoker Marshall between 275 - 300 degrees but the majority of the cook was around 290 degrees. I flipped the wings every 30 mins. Took a little over an a hour and a half.

[Chriscrna]

Ok you twisted my arm. I'm at fresh market right now getting wings for the Bears/Packers today. Going to do them on the XL. I'll post details over there.

[cdnichol]

Here are a few wings I sauced

[Huskee]

Awwww yeeeeeeah... [checking maps for drive time to Columbus...]

[Marauderer]

Me to!! Cam we are headed your way.

[Jon Solberg]

Awwww yeeeeeeah... [checking maps for drive time to Columbus...]

SHOTGUN!

[boftx]

Keeping it real simple this weekend, chicken thighs today. Gonna be in Houston by this time tomorrow so the family will just have to put up with my wife's cookin' til I get back on Friday.

[Jon Solberg]

Man Its hard to beat chicken thighs.

[Huskee]

Thighs are my fav piece flavor-wise.

[cdnichol]

My first try on Pig Candy...... Messy on the smoker but so worth it LOL

[Ivan Hyso]

Beef short ribs, dry brined overnight, pepper this morning, hickory chunks. Almost there, 170 internal at the pic.

[smarkley]

Nice! Looks really good!