la122685
-
Posts
879 -
Joined
-
Last visited
-
Days Won
6
Content Type
Profiles
Forums
Events
Gallery
Store
Posts posted by la122685
-
-
No cobbler yet
Do yourself a huuuuge favor and make that thing asap! It was delicious. you will not regret it!
-
He said he may have another. I was putting my hat in the ring for that one. And good score bro. I still have the other lanyard that was a group buy. This one just looks a little beefier.
Completely missed that... oops. This one does look beefier . glad I got it cuz my other one snagged on a corner and broke the one i had.
-
I call next lol. Those look sweet. I don't remember those. Must be before my time.
sorry... no next. I paid for it already!
Ur right though the one I got before is not the same as this one. Though I like this one better. -
All I can tell you is it has 23 flavors and can be found at any grocery store or convenience store and many restaurants.
Lol. Thank u sir.
-
PM sent
-
Can't beat a good pulled pork sammy. Looking good there Dan... Now whats this "special" sauce u speak of?
Bryan, smoking cheese is about as easy as it gets! U use those tubes John is talking about and works like a champ every time. The only thing to get down is how long you want to smoke it for. Also, the hardest part is letting the cheese rest for 3 weeks or so before eating it. The smoke flavor will be way to over powering if not. I still have cheese in the fridge from early this year. I vacuum seal it and it should last forever without mold. They say the longer you let it sit the better it becomes. So far with my little experience I would have to agree though.
Another thing you can do to help the temps stay lower in the smoker is freeze a couple of gallons of water and place it in there with the cheese. I put mine in the water bowl.
-
Those are some good looking ribs there brother! Gotta get some on the smoker soon... Cold weather?!?! hell I wont see that till like January. Would be nice so I can start smoking some cheese for the rest of the year
-
Weber kettle 22" is a great grill! I love mine. Plenty of room to fit enough food for the entire family (there is 7 of us) and easy to control temps as well. i would def recommend it. John that grub looks good! Got some beef ribs left that may be calling my name soon. That pimento cheese is quite addicting!
-
Did you sprit it with apple juice at all or something like that.
I does sound really good though!
No I did not sprits the meat at all while on the smoker. I've read to inject it with beef broth to keep it a little more moist. Also wondering if wrapping it during the smoke would help as well... I will do more searching before I give it a go again.
As promised, some pics...
Pulled the brisket off at 190°F and seperated the point from the flat. Wrapped the flat at this point to rest. I used the temp and prob test to check for doness of the flat.
All sliced up and as you can see not as much juice as I would have hoped for.
Burnt ends on the other hand were amazing!!! Rubbed it with some home made bbq sauce and poured some beer in as well.
Just a little close up of the goodness
Bonus pic of the blueberry cobbler. Recipe was given to me by Downeast Johnny" This was sooooo good! The whole thing was gone last night. I had 3 servings myself lol!
-
Just made my first brisket and burnt ends. Smoked for almost 8 hours and the burnt ends got an extra 3 hours. Overall the burnt ends where tender and full of flavor. The brisket came out a little dry. But I will def be giving it another go!
For some reason I can't figure out how to upload pics from my new phone. Gonna have to do it tmrw.
-
damn John all that looks fantastic! I may have to try and roast the bell pepper like you did. Jenn usually buys the ones in a jar. I'm sure it'll give it just a bit more smokey flavor. You got me itching to do ribs again... Been a while, might throw some on on Sunday.
-
That was an friendly butt. I don't think that I've ever smoked one under two hours a pound. Could be the 270* throughout helped the smoke go quicker.
That tater salad sure looks good. Think Jenn would give up the recipe?
Red onions, carrots, green onions, celery salt, mustard powder, garlic powder, salt, pepper, mayonnaise and paprika. No set measurements. She eyeballs everything tasting along the way. Oh and hard boiled eggs -
It was about 7.5 lbs. Took 10.5 hours but my Temps were steady at 270. Was to tired to tweak it and wait for it to drop. Still came out damn good though. I know I thought about the slaw while Jenn was making the tater salad. At that point it was to late lol
-
As promised... my smoked pork butt, homemade tater salad and home made bbq sauce
-
Love a fried egg on my burgers. The wife and I went out to a local burger joint last night and shegot one with the ffried egg. As for smoking, I've had a 7.5lbs butt going since 11 pm last night. Hopefully should be done by noon today.
-
Aww ya! I love smoking burgers. Don't take long at all. Usually top em with mushrooms and swiss cheese. THey taste amazing
-
Sign me up for one of those steaks dude! Just can't beat a good cut of steak!
-
Hey guys got a little change of pace from smoking... But I couldn't think of a better place to share it than with a bunch of guys that like to eat! Made 3 "shooter" sandwiches at work last night. Really easy and some great flavor! Ingredients used were ham, turkey, hard salami, muenster, colby jack, pepper jack, provolone cheese, italian sausage and of course bacon! Picked up 3 whole loaves of bread as well.
First step hollow out the bread and save the top
Next start layering the goods. We did meat, cheese, meat, cheese etc.
Italian sausage
MORE CHEESE! We did not use any mayo or mustard. I didn't think it needed it after trying it. Honestly we forgot to put it in though lol
Final layer of bacon and cheese
Here she is all stuffed and topped.
The other 2 we made
wrapped em up in foil and grabbed as much weight as we could find to put on top of them. Let the weight sit on top of them for about 3 hours and then tossed them in the oven... Went in at 400°F for 20 mins. (coulda used about 10-15 more minutes to get everything a tad bit hotter)
Everything out of the over and ready to be cut
Final product. Look at all those layers!!!
And one more for good measure. Hope you guys enjoyed this.
-
The slices look fantastic Alex.
How many pounds did you get out of it?
I didn't weight the total poundage after slicing. I figure gotta be around 11.5 or so. I'll have to remember to do that next time.
-
Damn that breakfast looks amazing! Gonna slice mine up today. Will have to get some pics of breakfast when we make some too.
-
Did not get a chance to smoke anything on the 4th like I was hoping... But I am working on my home made bacon! Did 14 days in a brine and smoke them yesterday for 9 hours. Gonna slice them and package them up tmrw. Super easy to do and comes out great. I would def recommend it to any one.
-
Damn John those steaks look killer! Yours do to Cajun! I'm planning on smoking some burgers today after I get out of work.
-
Looks awesome! Makes a huge difference in appearance imo.
-
I do enjoy the hard ciders. Just can't drink to many of em in one sitting
SS Forum Lanyard
in For Sale/ Wanted
Posted
Got the lanyard today. Thanks!