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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I've never done it with purple
Would probably be good tho
9lb butt on the smoke
First brisket went on last night, just a little bit longer to go. Got up 3 times to spritz it, hoping it won’t be dry.
Is there a Brunswick Stew recipe itt? I thought there was unless I just scrolled right past it.
I’ve got a lot of leftover pork to use.
Interested in this as well. I will have a ton of leftovers.
I've done a mix of these two:
I’m a carpetbagger but have used this as a base for the last few years (usually with much less bbq sauce).
thanks I actually just found that Deep South one in my email from a few years ago. I’ll go with it again. It’s usually solid.
Smoked around 17 hours and rested for 4. A little dry but taste is great. First attempt was better than expected, happy with it.
What flavors you have there?
Jerk, Sweet Baby Rays, and Asian orange
I'll take a half dozen of each, thanks
Sure, I'll drop them in the mail.
Mushroom & Swiss Axis burgers tonight off of the stone, killed it.
Oh crap, wrong forum!!!
THE BEST DAY GOT EVEN BETTER Y’ALL
Axis ground into hamburger meat?
Check your pm for address
When you have an abundance of it, you have to get creative on how to get rid of it. Best burgers you can ever find, for real.
bigred77 here is a rear leg quarter that was smoked to med rare, vac-sealed, sous vide back to med rare and then finished on the Stone with garlic butter. So yeah, plenty of stuff like this and burger.
We missed this
and I missed your world famous chicken
Gotta love being able to dig into a.tramp a bit
weird family quirk, your mom likes when I dig into her a bit
Better dig at least 6 feet deep
that is why I only said a bit
tri tip turned out nicely. It was not thawed quite well enough before I threw it on, so the ends got a little overdone, but was still delicious.
That’s pretty. Really pretty.
I did Tri Tip last night. The wife loved it.
Oh and an a.tramp like will always make my day.... even when the Hogs lose. Hope you and the family are doing great brother.
Tasted better than the pic looks
I grilled some wings
the jalapeños are stuffed with a chorizo cream cheese filling
I doubt it
Also for the wing sauce I added Louisiana hot sauce to a pan, puréed a shit ton of mangos and one habanero, and combined. It was so good
You're right, barely edible
doing great and right back at you!
good day to you
Thinking about doing a roast pork loin on the joe tonight. I’m thinking 350 indirect? Anyone have any methods/tips?
smoking/grilling 8 lbs of chicken thighs on the kettle later on. pecan and cherry, probably.
baking powder on the skin to help it crisp, SPG, small hit of a spicy chicken rub, then basting with Blues Hog original sauce cut with ACV.
my absolute favorite way to do thighs
anyone have a favorite method of cooking acorn squash?
When smoking, I treat it like a prime rib. Smoke low until 140 F, rest for 30 minutes, then sear on the grill or oven at 500+.
Cut in half, scoop out seeds. Baste with melted butter. Season with salt, pepper, brown sugar, cinnamon and nutmeg. Put in a roasting pan with a little water in the bottom to keep from burning. Bake at 400 for an hour or until browned
never had acorn squash but I do this the same way with summer squash and I’ve thrown it on the smoker. Still have it in water but it gives it a much different flavor.
For summer, butter, garlic salt and hot sauce. 400 only takes about 30 minutes but as size permits +/- on the time.
Not these exact recipes, but you get the gist.
thinking I'll combine some of these ideas and make a maple sage brown butter that I'll toss slices in and then roast
We do stuffed acorn squash with sausage, apples, gruyere, fresh herbs, etc.