Looks great! Hope you enjoy!
Pickles - you make em? If not, what brand? I love a good dill, but hard to find.
Pickles - you make em? If not, what brand? I love a good dill, but hard to find.
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EASTER DAY SMOKE!!
This is my first "Show Us What Your Cooking" post. It's a beautiful day in Cincinnati, Ohio. It is currently 65 degrees. Today I am going to smoke some Beef Ribs and some Baby Back Ribs on my new 22.5 WSM. The rub I am using for the beef ribs is Fat Boy's Prime Angus Rub and I am using Three Little Pigs BBQ rub for the Baby Backs. I found that I can control the temp pretty good on the 22.5 WSM by using the Soo's Donut method of controlling the fire. The ribs are on and I will check in about 3.5 hours. I plan to keep the temp at around 225 235 degrees. I have posted some pics of the journey so far. More to come.
Hope everyone is having a good holiday so far!Last edited by BILBOBBQ; April 5, 2015, 05:54 PM.Comment
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Roasted garlic hummus. My own recipe. chickpeas, tahini, lemon juice, EVOO, cumin, salt and an entire head of roasted garlic. Yum!
Last edited by Dewesq55; April 5, 2015, 07:07 PM.Comment
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My steak last night with the afterburner method. Perfect medium rare on a skinny steak.Comment
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A burger fits any Holiday menu.
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Jerod Broussard SRF tallow is expensive. I get my lard and tallow from Fannie and Flo on www.etsy.com . You can request spacial order. And they always include at least a pound of sample of any of their other fats
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Six pound Easter ham from the pasture-raised heirloom breed pig bought and processed in February. We had the processor give us smaller hams, so we didn't have to deal with a 20 pound ham. Home cured.
BigPoppa drum smoker, Kingsford original, Memphis Dust, and Lilly's Apricot glaze.
1st image is trimmed ham before cure, second is after cure and dusted, third is just
off the smoker.
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Lamb shanks on the UDS with a marmite pre rub followed by a dusting of herbs with some port in the pan.Comment
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The follow up.
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Singapore-style Chicken Satay with peanut sauce, served wrap style with jasmine rice on butter lettuce leaves. (Used boneless, skinless thighs, which grill so well)
First time, doing this and I'm going to make a few tweaks to the recipes for the paste/marinade and the sauce. Needs a little more tamarind, a little less sugar, and I need to find some galangal to go traditional instead of substituting ginger, but this was good and better than anything we've had in Thai restaurants.Comment
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Can I just say how much I'm enjoying seeing all these cook posts from new members!Comment
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This afternoon's cook. Brioche hamburger buns. Then I made Meathead's Steakhouse Steakburger. That's fine dining!Comment
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Brioche buns are my current favorite for burgers. Nice cook!Comment
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It seems most of the better resturants are using brioche buns. They are very appealing to the eye and with all that butter in the dough they are very tasty.
I fed some friends today that had never even heard of Meathead's Steakhouse Steakburgers. I baked the buns and made the patty's and they said it was the best hamburger they had ever eaten.
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My Easter Brisket and Pork Country Ribs.
Into the smoker with pecan wood in the hopper and mesquite in the amaz-n-products tube. Temp set for 250.
The ribs came out very nice. Used Famous Dave's rub. I later pulled and shredded them for sandwiches.
The brisket sliced after resting for an hour. Used Meathead's BBR rub. Nice bark. Not as much smoke ring as I'd like but a very good taste.Comment
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