shepp Posted January 15, 2015 Report Share Posted January 15, 2015 (edited) Pan fried summer sausage sandwiches! That looks really good wash Edited January 15, 2015 by shepp Quote Link to comment Share on other sites More sharing options...
shibiwan Posted January 15, 2015 Report Share Posted January 15, 2015 (edited) Today's scaled-down kitchen experiment: Chinese-style crispy roast pork belly (basically like a slab of bacon) I think I got the process down and will try an even bigger slab next time... like this!! Edited January 15, 2015 by shibiwan Quote Link to comment Share on other sites More sharing options...
98Z5V Posted January 15, 2015 Report Share Posted January 15, 2015 Mmmmmmm.... BAAAAAAACON! I need a few of these little bastards. Quote Link to comment Share on other sites More sharing options...
washguy Posted January 15, 2015 Report Share Posted January 15, 2015 (edited) Shibi The place down the street has the same thing hanging...they wont tell me the way they do the duck and pork.....yours looks like it might work! :) Wash you need bout a 3 ft clever like they have to cut it...its art the way he works that clever...lol Edited January 15, 2015 by washguy Quote Link to comment Share on other sites More sharing options...
liber Posted January 26, 2015 Report Share Posted January 26, 2015 Definitely one of my pastimes is the smoker...no denying that Texans know how to do brisket, the best on the planet, and I'm a big fan of brisket. I had this idea to do the same thing with short ribs, cook 'em until the colagen breaks down and melts, when it reaches 190 degrees internal. These take about 7 hours for shorties. Quote Link to comment Share on other sites More sharing options...
washguy Posted February 8, 2015 Report Share Posted February 8, 2015 its 72 outside...WOW so we put on some St.Louis style ribs on the green mountain with added hickory from the smoke daddy.....used mustard slather..Oakridge Dominator Rib Rub and some Death Dust from them too......275 degrees till done :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted February 8, 2015 Report Share Posted February 8, 2015 Nice brother Jeff,been die'in to cook but with the cold and the snow have'nt.On a new project back outside.Fukin cold brother. Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted February 9, 2015 Report Share Posted February 9, 2015 Nice brother Jeff,been die'in to cook but with the cold and the snow have'nt.On a new project back outside.Fukin cold brother. What is this snow stuff you speak of? Quote Link to comment Share on other sites More sharing options...
shepp Posted February 9, 2015 Report Share Posted February 9, 2015 What is this snow stuff you speak of? White powdery stuff kinda like coke but not as fun Quote Link to comment Share on other sites More sharing options...
washguy Posted February 9, 2015 Report Share Posted February 9, 2015 We go from the 30's to the 70's and then back down....no wonder we all have colds and the crud.....Rene I saw on the news you got hit again with another storm? Have you tried sprinkling the death dust on the ice instead of salt? You are so right on the mixture of death dust to the rib rub....sweet with heat! :) Wash Quote Link to comment Share on other sites More sharing options...
mrmackc Posted February 9, 2015 Report Share Posted February 9, 2015 "Man don't live by bread and meat alone" I like my grill good and hot to sear in the juices so while the grill is heating up the veggies go onto the warming rack. Yeller squash, thin slices of taters & onions,tomaters, bell pepper slices a sprinkling of garlic salt and a drizzling of olive oil and a topping off with some sharp cheddar cheese. Double wrapped in foil and separately wrapped roasting ears well buttered salt and peppered. After the veggies have been on for 15minutes on high heat slap on the ribeyes or porterhouse steaks smeared with Woodies cooking sauce, flip the meat and when both sides are a nice brown take everything off and EAT! It is only forty days till spring is sprung....Today was like spring here in Texas. Quote Link to comment Share on other sites More sharing options...
shepp Posted February 9, 2015 Report Share Posted February 9, 2015 "Man don't live by bread and meat alone" I like my grill good and hot to sear in the juices so while the grill is heating up the veggies go onto the warming rack. Yeller squash, thin slices of taters & onions,tomaters, bell pepper slices a sprinkling of garlic salt and a drizzling of olive oil and a topping off with some sharp cheddar cheese. Double wrapped in foil and separately wrapped roasting ears well buttered salt and peppered. After the veggies have been on for 15minutes on high heat slap on the ribeyes or porterhouse steaks smeared with Woodies cooking sauce, flip the meat and when both sides are a nice brown take everything off and EAT! It is only forty days till spring is sprung....Today was like spring here in Texas. I do veggies a lot on the grill specially in the spring/summer: asparagus, Brussel sprouts, taters, onion summer squash,green beans, sweet peas what Evers in season cut and put in a foul pan with oil In the winter I do them on a cookie sheet in the oven toss everything in salt and olive oil spread on a cookie sheet and cook at 350 or the good ol cast iron skillet Quote Link to comment Share on other sites More sharing options...
mrmackc Posted February 9, 2015 Report Share Posted February 9, 2015 (edited) Yes, all of that sounds delicious. There are very few days I can't grill. my wife will brown up some beef and make a big pot of stew, with some fresh produce or even some canned Vegall, rotiel tomatoes and taters and onions with a couple of Jalapenos from the fridge . Thank goodness for fresh produce being hauled in daily. I used to do a garden but now we have several local produce and farmers markets that supply us with good stuff. I still like to raise some different kinds of peppers and make some salsa, pico and pepper sauce. Edited February 9, 2015 by mrmackc Quote Link to comment Share on other sites More sharing options...
unforgiven Posted February 14, 2015 Report Share Posted February 14, 2015 Sliced pineapple grilled about 1/2" is a tastey sweet treat. Tough winter at least we don't have the snow the Northeast got. :eek: What is this snow stuff you speak of? Snow followed by ice just sucks.Stop by brother and I'll show ya what is it I speak of. :yup: <lmao> Quote Link to comment Share on other sites More sharing options...
washguy Posted February 14, 2015 Report Share Posted February 14, 2015 (edited) Rene its only 75 here today...bbbbbbrrrr ..... gonna do wings and drummies on the green mountain tonite :) Wash Edited February 14, 2015 by washguy Quote Link to comment Share on other sites More sharing options...
unforgiven Posted February 14, 2015 Report Share Posted February 14, 2015 Damn it bro,got up this morning and had a whiteout with the snow and wind.Didn't expect that.Not much snow fell but the wind spun it around all crazy like.Wanted to work today,glad they didn't need me.Just tryin to jam the hours to finish strong.This is the only time I get to check in.Fukin cold wears me right fukin out.I got enough cloths on for 3 people. Quote Link to comment Share on other sites More sharing options...
washguy Posted February 14, 2015 Report Share Posted February 14, 2015 Watch yourself brother...wind and sheet metal dont mix ! :) Wash Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted February 23, 2015 Report Share Posted February 23, 2015 Who says it has to be warm to cook outside. I had pork loin thawed in the fridge. My wife threatened to put it in the crockpot. Quote Link to comment Share on other sites More sharing options...
washguy Posted February 23, 2015 Report Share Posted February 23, 2015 Who says it has to be warm to cook outside. I had pork loin thawed in the fridge. My wife threatened to put it in the crockpot.WP_20150223_14_04_40_Pro.jpg Yippee....you saved it from the dreaded crockpot ! :) Wash Quote Link to comment Share on other sites More sharing options...
NTXshooter Posted February 23, 2015 Report Share Posted February 23, 2015 Good save. No real man would let a little ice and sleet get between him and his smoker! <thumbsup> Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted February 23, 2015 Report Share Posted February 23, 2015 Good save. No real man would let a little ice and sleet get between him and his smoker! <thumbsup> I must admit that I am under my carport. We didn't get as much as DFW but there's a little frozen stuff on the ground. Quote Link to comment Share on other sites More sharing options...
NTXshooter Posted February 23, 2015 Report Share Posted February 23, 2015 I'm just East of Dallas. We didn't get that much, but it was enough to stay home from work. Nothing that important enough at work worth risking a trip to the body shop. Besides, nowadays, I can do half of my work from home if need be. Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted February 23, 2015 Report Share Posted February 23, 2015 (edited) I'm an hour south of Dallas. We didn't get much, more rain than anything. I live 2 miles from the office. I went in this morning but don't work on Monday afternoon. Edited February 23, 2015 by Armed Eye Doc Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted February 24, 2015 Report Share Posted February 24, 2015 Here they are prior to putting in foil. Quote Link to comment Share on other sites More sharing options...
NTXshooter Posted February 24, 2015 Report Share Posted February 24, 2015 I just ate and your still making me hungry. :)) Quote Link to comment Share on other sites More sharing options...
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