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| 01-20-2021, 10:19 AM | #1432 |
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I didn't know that this thread existed. Excited to go through it. I was given an OK Joe charcoal/gas grill with smoker for Xmas.
I tested out the smoker a couple of weeks ago for the 1st time. Made some applewood smoked salmon. Had it on for about 2.25 hrs at 250 Deg. Was delicious. Wife and I had it over linguini w/a white sauce
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| 01-20-2021, 12:28 PM | #1433 | |
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| 01-20-2021, 02:02 PM | #1434 | ||
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'16 Carbon Black Metallic F10 535i M-Sport - TOTALED 11/21/21 '13 Black Sapphire Metallic F30 335i M-Sport - unknown charge pipe, MSport Exhaust, 20" 405M wheels, $61k MSRP, CF M4 Mirror caps & Spoiler, NGK plugs, Dinan Coils, BMS intake |
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| 01-20-2021, 04:25 PM | #1435 | |
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 Grills definitely look new. Enjoy your new adventures  |
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| 01-20-2021, 11:26 PM | #1436 |
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My last brisket. I’d say it turned out alright.
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| 01-21-2021, 07:16 PM | #1437 |
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Apparently I'm having chicken for the next several meals. There's just me and the wife any more
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| 01-21-2021, 07:32 PM | #1438 | |
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I am, of course, referring to your hens and the egg productivity quota you have set for them...guessing some didn't meet their weekly target eh? |
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| 01-21-2021, 07:36 PM | #1439 | ||
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Dinner is served!
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| 01-26-2021, 03:11 PM | #1440 |
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grill time!
 
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| 02-01-2021, 10:00 AM | #1441 |
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Picked up a nice 1.9lb top sirloin to pop on the new grill for Saturday night. Wife was out so this was all for me (she won't eat red meat anyways).
The excess fat got cut into tiny bits as treats to spoil the dogs **I added these pics on the app in correct order, and the app threw them outta whack**
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| 02-01-2021, 11:53 AM | #1444 | |
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Grilling fruit and vegetables brings out the sweetness in them (usually, think grilled pineapple, grilled squash) Cabbage is frequently cooked in a wok in Chinese cuisine. I saw a recipe that looked interesting that was done in a wok, so I modified it, I used most of the 'dressing' ingredients but made lightly charred cabbage one of the flavor notes. It tasted really good, next time I will allow less char into the bowl, a little is good. As you can see in the pictures, most of the cooking of it was done on the outer most leaf, which was discarded, and the only char I kept was on the quartered part, next time I will just brown it on the cut part and not let it go quite as far. |
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| 02-01-2021, 12:09 PM | #1445 |
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My dad bought me 40 lbs. of wood pellets for my birthday, which were shipped to me. Only problem is I don’t have a grill or smoker that uses wood pellets. Wondering if I should try one. Any recommendations?
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| 02-01-2021, 12:20 PM | #1447 | |
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Earlier in this thread I had this to say regarding pellet cookers. 'When done properly I think you get better quality out of the more 'traditional' smokers, however I think you get 90% of the quality for about 20% of the work with the pellet cookers. I think pellet cookers are a great way to get started because they are so easy that you will actually use them, they are pretty versatile and can produce outstanding food. Pellet cookers allow you to work on your recipe because the 'cook' is a very well controlled variable.' If you do get one I would get the biggest one that you have space for, the small ones seem to struggle a bit with keeping the temp stable and even across the cooker. Also, put your own thermometer in the thing. |
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| 02-01-2021, 02:01 PM | #1448 |
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Speaking of ribeyes: I went down to the corner meat market and they had boneless ribeye cut into thin strips. I bought 2lbs and ended up with something like a dozen slices. I'm figuring a quick char on the grill, and fold them into tacos!!!
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| 02-11-2021, 08:18 AM | #1450 |
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Smoked Beef cheeks for SB Sunday...ridiculously good- like meat candy.
2/1 pepper & salt rub. BGE @275 with a couple cherry wood chunks for little over 5 hrs. 210 internal temp. https://jesspryles.com/recipe/smoked-beef-cheeks/ Be well. B. |
| 02-15-2021, 07:59 AM | #1451 |
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