I think I’m just going to roll it up as tight as possible and just use the spit to keep it together. or meat church zip ties.
Trying to decide what to smoke for the national championship. I took the day off, so there are no time constraints here. Owsley bryix y'all doing anything special?
Getting a bunch of oysters. Shuck and eat plus throw some along with a few different sausages from Stripling’s on the egg. Nothing too fancy and it allows for maximum alcohol consumption. You know bryix is going to have a ridiculous spread
I'm leaning towards making chili colorado this weekend. So nothing too wild. I'm still tired from all that shit I made Christmas Eve. I'm going to be too nervous to do anything too crazy.
Jalapeño cheddar, onion cheddar, and plain beef sausage. Going to try to get to the Cajun market this weekend to get some boudin as well.
it's just so damn good. Give me a stack of tortillas next to the bowl and I'm a happy guy. I may smoke the pork for a little while before cutting/searing/braising, but then again I may not.
I made this a few months ago and it was legit. My wife called it gut bomb chili because it was so robust and flavorful. (She likes that mild grandma turkey chili.)
I’ve seen a bunch of people in a KJ group make over the top chili. Something like this, I took the first google recipe: https://www.orwhateveryoudo.com/2021/01/smoked-over-the-top-chili.html
I just make Rick Martinez's recipe. It's pretty simple and delicious. I made it a couple of months ago with the point of a brisket I smoked. Somehow the point dried out, but the flat was the best I've ever made. Weird shit. https://www.bonappetit.com/recipes/article/groat-ricks-chili-colorado
Wings on soon. Gonna do half Buffalo sauce and half bbq. Tossed em with baking powder and a little salt. I’ve done this a few times and definitely helps keep ‘em crispy
I just looked at the recipe you posted. I'm currently eating the west TX equivalent, which people call Asado, with pork.
That’s the plan, but with your rec I’ll look at grabbing it soon. I’ve heard from a KJ FB group I’m on the KJ basket sucks ass and the Napoleon is the way too go. Only drawback is it sucks to clean. I plan on trying picanha soon and want to do shawarma on it. Have you done either of those?
No to both but that’s my fault I’m lazy. Shawarma is next up on the list. But seriously it’s the best for chicken, turkey, ham etc…. Love the thing and figuring it out. I’m no where close to being proficient but it’s good!
I saw you post the leg of lamb and I have seen some guys in the FB group do it on the joetisserie. May be worth googling to for recs on it.
Live look at devine paying a neighborhood kid to help him get the kettle cover from his neighbor's yard
I suck at taking photos, but don’t care how they look because these were delicious. Buffalo sauce was butter, franks, garlic, honey, and my secret ingredient - a lime from my lime tree
The clamps that hold the food on actually completely negated butcher string. Worked out well. Spit went right through the cap as well which was nice because that shit wouldn’t render at 350 for 18 hours. Should hold.
Once you get to about 135-140 recommend pulling those coals directly underneath. Makes the skin perfect.
No, one feeds us and is pretty much a perfect portion. I’d guess you could easily get three on there if needed. Two would probably be most manageable though. I have a big Joe.
I wish my wife would eat drums. Too many tendons and vessels for her liking. I love a sale and it kills me when they put those value packs up at .99/lb.
My old lady ate 3 of them. I was shocked because she definitely pulls the same stuff. Even asked for me to buy more. I guess I should prepare for divorce.
I saw a recipe on IG where the guy basically butterflied the drumsticks. Maybe this would be a good idea to try with your wife to see if she would like em.