Shrimp cakes.......umm patties 
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my PBC baby backs came out good... but the pictures really sucked, so I am not posting them
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We had some Char Sui Riblets done on the Webber Gasser direct heat, broccoli with bearnaise sauce, and a couple of hand grenade rolls.
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Finally got around to trying wings with the Vortex. While I have to say that nothing beats wings done at home in the deep fryer for texture, I love the extra layer of smoky flavor on wings sitting underneath Anchor Bar's sauce sitting underneath blue cheese dressing. Damn, these were good. Also, while I have to admit that I don't know whether or not I taste different woods, the smell of apple wood hits me differently and is simply intoxicating.
Two pounds of fresh wings from the Amish Farmer's Market, just on to the grill with a full Vortex and a chunk of apple wood:
The wings bowing down to the Vortex god
Chugging along nicely
Shedding some light on the little suckers
Fresh off the grill and ready for saucing
Tossed in Anchor Bar Buffalo wing sauce and ready to be dipped into blue cheese and devoured
As "they" say: winner, winner, chicken dinnerAttached FilesLast edited by The Burn; December 16, 2014, 11:22 PM.Comment
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Great lookin cook TB!
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Thanks PB! They tasted as good as they looked. Though I am going to have to give in eventually and try MH's wing sauce recipe.Comment
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DWCowles commented
Hand grenade rolls? Hope they didn't blowup
That was a term I learned when in Italy for those little rolls. On the weekends I would take a boat over to a little town called Palau on the island of Sardegna and go to the town bakery and buy fresh rolls. They sold them by the kilo. I have great memories of that area. It was a military thing.Last edited by Marauderer; December 18, 2014, 05:56 AM.Comment
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Originally posted by Marauderer View PostDWCowles commented
Hand grenade rolls? Hope they didn't blowup
That was a term I learned when in Italy for those little rolls. On the weekends I would take a boat over to a little town called Palau on the island of Sardegna and go to the town bakery and buy fresh rolls. They sold them by the kilo. I have great memories of that area. It was a military thing.
I don't think you're telling us the whole story.............LOL!!Comment
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Couple of things done in the Lang for Thanksgiving, came out great. Cured the ham using the maple bacon cure too.
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NICE cook NBM!
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Did the bird at about 325 but positioned the bird over by the left side, a little cooler there. Brined overnight and injected the breasts with melted butter. hen had to transport to Daytona Fl and reheat. Still was very moist and tasty. wish I had smoked a little longer for a smokier taste. In my opinion if you are going to smoke this way you must brine to keep moist.
Ham was very good but I think on the next one I will inject with wet cure as well.Comment
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My first rib roast. Center Cut 2-bone Choice "Prime" Rib Roast with the bones removed. Started out as 4.66 lbs as packaged. Trimmed and de-boned left me with a 2.8-lb roast and 2 bones about 11 oz each (I think I'll do them for lunch tomorrow).
Cow crusted and cooked over a partial donut/snake using the Vortex. Came out nice.
Don't know what happened to the sliced pics, but it was wonderfully on the rare side of medium rare, though the GF's daughters threw their slices in the broiler for a minute -
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