Karon Adams Consort of the Flame Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
OK, Bread's done (last night) French toast was terrific this AM (Leftovers for dinner dessert) Enchiladas in the oven, House of Cards was disappointing, the snow is melting, the temp is just south of 50 degrees. Life is good! Sorry my camera died or I'd show you the Enchiladas. I'll give you a picture from last time I made them since I wasn't here at the time. Hoping to get some camera help this week. And a shot of a tortillas or two being made.
​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
Karon Adams , Karon, are you using the photo attachment icon on the right side of the comment window? Please do...after you upload your pics, select "large". I'd love to see your cooks at almost life size!
Is anyone else seeing these pics small or is it just me?
Karon Adams Consort of the Flame Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
Karon Adams Consort of the Flame Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
Karon Adams Consort of the Flame Cooking is a Sacred Endeavour
Big Poppa's Drum conversion
Maverick wireless meat & grill thermometers
Thermopen Instant Read Thermometer
Pit IQ blower
Guys, I KNOW there is a way to make the pics larger but for the life of me, the picture gremlin won't allow me to post them! Any help would be appreciated. I have tried the camera icon I have tried the attachments icon Haven't tried the caps loc or the smiley faces but I doubt they'd help things.is there anything else I can do to make them later> my camera has currently died so I need a new one Looks like Momma will be getting a new toy, soon
Huskee, I need to tell you this. the little blue pills ARE for women. Most people think they are for men just because it is the man swallowing them but they are definitely FOR women!
It's a Grill. It's a Smoker. It's an oven... I can cook everything I can cook in my kitchen on my Big Green Egg. I made Bernaise sauce on it last week while the steaks were resting.
Upload from URL told me there was an error on this item.
I'm not to computer savvy... Obviously.
Last edited by Breadhead; March 1, 2015, 06:47 PM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
​David Parrish , Dave, I just noticed that Karon's photos are relatively low resolution as they appear above, i.e., approx. 2Kb. The pics that I've uploaded recently have been 1.3 to 1.7Mb. Do you think that this is making a difference in this site's ability to scale the photos to a larger size?
Yah, I just took a look on my computer, the pics I upload are close to 2MB, around 1.89MB on most of them. Se, we'll need to figure out how to squash the bug. I have to say, though, my photog skills aren't so great. don't expect my pics to be anywhere as marvelous as the meatballs & pasta pic I just saw in this thread. mmmmmm.
The only finished picture I was able to get of the beef back ribs before they vanished yesterday. Most were just dry rubbed, but I had to sauce a couple.
I'm going to make the chicken stock and do all of the prep work on the vegetables, plus bake some bread on Saturday. Then Sunday I will braise the short ribs in my BGE. Should be a fun cook.
I went to a really nice resturant in the high rent district here in Hermosa Beach last Saturday. I ordered braised short ribs because I refuse to order a steak in a resturant because I can do that as good as most Chef's and it costs much less to do it at home. This high rent district resturant charged me $24 for a 2" cube of the most awesome tasting short rib I've ever come across. They included some bland mash potato's and some sautéed veggies. No bread was offered.
While I was eating that delicious short rib with this real kick ass reduction sauce I was thinking... There's 2 or 3 dollars of meat on my plate and a dollar fifty of veggies and potato's if I bought the stuff myself and cooked it at home. So I searched the World Wide Web and found what I thought looked Like the best recipe... With a great video for guidance, which I need because I've never braised anything. There a lot of work that goes into this dish but I'm serving 3 really good friends and want to knock their socks off with flavor.
Pics on Monday...
Last edited by Breadhead; March 2, 2015, 10:57 PM.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
While waiting for the "hot" 42 degree rainy day tomorrow, when I will be smoking my bacon, two chuck roasts, and probably a few other things, I fired up the wok tonight and did some ginger garlic sirloin with veggies
Looks delightful.
Comment