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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
shouldn't have hit the rum so hard
had a friend get a super pricey Weber from something similar about a year back, so I was overly optimistic
edit: it was not super pricey, I misremembered. old stock Weber Spirit for $200 ish
Thinking of getting a new egg. Coworker telling me save my money and get a KJ. Kinda just want the egg. Tell me I’m being impractical.
probably a scam
This is what happens when the wife goes to the grocery store
You get pre-seasoned "chicken breasts" that look like it's about one breast sliced thin and folded into a package
You get your GMG shipping confirmation yet?
Simple EVOO, s&p, paprika treatment on quail & calabaza squash, then grilled.
Tomatillo slices cornmeal battered & fried.
Wildass concoction of cilantro, lime, honey, serranos, & butter with a stick blender.
One of the best meals I have ever made, slapped so hard.
Do we dare consider that a chimichurri?
I've seen some wild recipes that are called chimichurri
If you want to call something with 1/2 bunch of cilantro and 1 cup of butter chimichurri, knock yourself out.
It looked chimichurri inspired to me
It was more inspired by Verdes Mexican Parilla on Hamilton Pool. They do a bacon-wrapped quail on grilled tomatillos with a Tequila lime butter. This is my take on it. Get some corn in there because Mexican (corn meal fried tomatillos) and ratchet the cilantro up to one hundo.
So yeah, could be chimichurri inspired but more a product of what I had around at the time to work with. If I had heavy cream I was going to make a sauce but I had butter.
My affection is mutual, assured
I’m going to steal this response to use in the future instead of the insensitive “me too” that I normally use
I got my mom a Pit Biss about a year back bc she absolutely refused to let me buy her anything more expensive. I don’t remember which model but it wasn’t the platinum or pro 1150.
It works pretty well for the price but I feel like the temp control is nowhere near as good as my RT, and it goes out a lot. I personally wouldn’t buy another one but I know other people who have them and love them so maybe here is just a one off.
This is how all the best meals are made
Emulsifying things in butter makes a good sauce.
that’s some sexy okra
Nothing like meatloaf when it’s 95 outside.
Smoking up a mess of food for a week vacay to Breckenridge with 8 people total. Going to be able to whip up plenty of tacos, hash, & whatever on the tabletop Blackstone with this mess of protein.
Ancho chile marinated pork butts and a 14lb “wagyu” brisket. It was only $5.50 per at Costco and the choice was $4 per but the smallest they had of choice was 18.5lbs. I ain’t about that life.
I thought, man that's a ton of food. And then I heard Colorado and thought, that's not nearly enough food
In my defense there are going to be 5 adults and 2 toddlers nomming on this at the VRBO. But yeah, munchies and such.
Made a batch of Carolina mustard bbq sauce last night that turned out great. Ribs going on the egg in about 90 minutes or so.
I think I’ve decided my favorite rib rub is just salt and coarse pepper, so I’m not sure these will be worthy of entering a.tramp’s contest, but they’ll be delicious nonetheless.
you gonna glaze with the mustard sauce?
Nah, on the side. I prefer to have dry ribs then add sauce as necessary.
Need a recipe. I love that stuff.
Unless I’m baking, I really don’t follow recipes. I looked at several different Carolina mustard recipes online then just tailored it to what I was going for. The only measured items were 8oz of French’s and 3/4 cup ACV. Other ingredients are honey, white sugar, coarse black pepper, white pepper, red pepper flakes, cumin, turmeric, onion powder, granulated garlic, hot sauce, and wooster. Several of the recipes I looked at had butter or mayo in them which I found interesting, but decided against. Brought everything to a boil then let simmer for 30 minutes.
4.5 hours in, brisky at 149
My exact response as well
Sounds like you need an extra adult to hang out in Breckinridge and eat your meat. I would like to bravely volunteer as tribute
Fucking math man, fuck!!!!
First attempt at a trip tip this weekend
Just remember to flip it halfway through cutting so you stay against the grain and everything will be good. One of my favorite cuts of meat. Perfect with some homemade chimichurri.
I am going on a trip, can I gets a tip?
Yes make sure you arrive an hour early to the airport if you are checking a bag lol
Holy shit wagyu packers cook fast. 10 hours for a 14lb, smoker never over 250. I might just sneak some dinner off of it, was not expecting it to get done until around 8pm.
You act like 8pm would be too late for a dinner
You act like eating a brisket right off the smoker is a good thing.
50/50 coarse salt and coarse black pepper. Sprayed with apple juice every 45 minutes after the first 90. Kept it at 225 for the first 4 hours then bumped up to 250 for the final 2.
a.tramp this is my entry
That has beautiful color, looks great
What wood chunks you guys thinking here
What are the choices?