chicken breasts cut into bite size chunks, season breast, wrap breast in bacon, stab with a toothpick (or skewers if you make em big chunks) and smoke and glaze with whatever sauce you like
Also could make some Gochujang chicken bites on sticks That's something I haven't tried yet, but after having gochujan pork ribs at Eakers BBQ, I've been wanting to try it
Making smoked queso birria, chipotle & smoked corn chowder, and zuppa tuscana today for easy freezer fall meals. And all the beer. Gonna have a time.
this is effectively making a cheese sauce liquifying the cheese is just in comparison to classic southern style mac that's just shredded cheese mixed into noodles, lil milk, and baked.
That's kinda the way I have always thought about it Cook the noodles just barely to al dente,, then make the sauce in the noodles I just dirty one less pan
Inspiration for the chowda. Of course smoking all the veggies and adding red bell, serrano & habanero chiles because reasons
pulled pork took about 14 hours, but was delicious. Not pictured is the vegan “pulled pork” that I also made. I’m told it was decent
Coming along, food and drunkenness. I should be cussing at bigred77 shortly for a perfectly good reason!
Marzen? Drinking fall beers just because they are on the shelf? Never-mind it is almost 100* you fucking moron!
Drinking a Marzen and it’s 101. About to throw some wings on the Joe. I am a.tramp’s worst nightmare.
Holy fucking shitballs I have outdone myself. New favorite soup. And that is a big deal as I am a soup whore. Smoked corn chipotle chowder. Garnished with crema (to cut heat), bacon, cilantro, and avocado.
Like for real for real. Wife asked for zuppa toscana as it is her favorite. Took one spoonful of chowder and then proceeded to fill her bowl with it and said she will have zuppa tomorrow or the next day.
It's only 93, that's fall here you fucking Yankee Besides these beers are all gone from the shelf by Oct 2nd
Doubled the recipe. Went with 4 cups smoked gouda, 2 cups extra sharp cheddar, 2 cups cheddar grueyer. Added a couple cloves of garlic with the onions. Added some more black and white pepper and Chipotle to the cheese sauce. Added a couple cans of mild green chilis as well and nixed the bacon to keep it vegetarian for my buddy's wife. A crowd pleaser as always.. He cooked a damn fine brisket for his first attempt and some homemade ranch beans. Delicious way to watch the Hogs lose :/
Re: mold in kamado joe. Thanks guys. I’ll just remove majority of mold dry. Rags etc. Then major high heat burn.
Friend did this but included pepperoncinis and it was delicious, just enough vinegar/heat to cut the bacon and chicken.
Got up at 4a yesterday to have a pork belly ready for lunch. Burnt ends and slices. Wife’s reaction was: “I think I like tri tip more..”
Headed to Austin next week. Planned a Franklin bbq stop. Anything higher rated or better? I’ll go check Texas monthly as well.
Interstellar is #2 on tm list. But a lot of people question why Personally I've never been all that impressed Leroy & Lewis is 5 I think, and they are legit. Look at their menu before going though, as they do things a little different. Can't go wrong with Franklin. Their brisket is cooked perfectly. I've heard people say it's not as flavorful as it once was. Not sure if that's a product of others are seasoning more than ever, or if Franklin cut back on seasoning. Valentina's is one that's not top 10 but is on the list and is amazing. Many others are really really good, just depends on where you are staying/ willing to go and wait in line, etc.
I went to La Barbecue and Micklethwait, in addition to Franklin, when I went a few years back. Both were really good then and popular spots. Not sure if that’s still the case. Don’t forget to take some beers for the Franklin line.
I am not willing to wait for hours in line. I am willing to go after they open and get whats left? I will be in Steiner Ranch and headed to airport after lunch. I haven't mapped any of them out but will.
Not sure if here or the cooking thread but it says all outdoor so we’ll see. For really hot egg burns, do you use a certain charcoal?
Then don't bother going to Franklin if you aren't going to get the brisket. Lots of good BBQ in Austin that doesn't require that.