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Woosday
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dhuffjr
Posts: 3,182
We are officially into it and I'm first :>)[p]Salmon AlaskanC style on the Egg. [p]Bought it at Sam's Club. Wild caught Alaskan. Way prettier than the pale stuff in the meat counter. Almost got some king crab to go with it but it was Russian. Can't trust commies ya know......just kidding, I've met a few, they were actually pretty nice folks.
Comments
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<p />dhuffjr,[p]Small snacks....uh.... I mean snacks on the small. Hold it, I guess they are both!![p]Happy WoosDay
~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
<p />9 racks of baby backs on a large. I believe 12 would fit without using a raised grid. These were cooked direct for 5 hours at 220.
[p]4 butts were not a problem either and could have been done without the raised grid. I bet 7 could fit on a large but EEEEW the drippins!
[p]Happy Woosday!
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Rick's Tropical Delight, Are those stuffed, chicken breasts? If so, how did you prep them? They look so good!!!![p]Thank you, Rascal
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<p />Rascal,
yes sir! scroll down to the big naked buffalo butts post from friday night.[p]gotta get to work... see yas!
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hayhonker,[p]Looks like you were hungry. An awesome show of meat![p]Heeee,
Cornfed
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<p />dhuffjr,
Apple sausage and Italian Meatballs.[p]
[p]Mike
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dhuffjr,
Just some ribs, prime rib, and a chicken and rib dinner...
[p]
[p]
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dhuffjr,[p]I went to Costco to buy Tri-Tips, but they had none for sale ;-) They did however have caveman cuts of Ribeyes (about 36 oz. each). I coated them with Raising the Steaks and TRex'd them to 127 F internal. Gooooooood.[p]Roudy[p]
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<p />dhuffjr,
First Woosday pic ever for me, might as well make it First Place Ribs from Merrimack, NH from a little over a month ago.[p]
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Ribs and squash
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<p />dhuffjr,
hahaha[p]found this buried deep in my photobucket account.[p]anybody have a guess as to whose place this is (sorta. pre-photoshop, anyway)?[p]was from back when i worked for someone else and had time to screw around fudging photographs for 'Q forums!
ed egli avea del cul fatto trombetta -Dante -
<p />dhuffjr,
ABTs and Steak tip Kabobs.
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<p />
Skirt Steak with Grilled Avacado and fresh pico de gallo.[p]
Cilantro Lime Shrimp with Grilled Summer Squash and Onions.
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stike,[p]I know. Did you do some hijinks with all the candles??[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
stike,
LOL. .. i'd know fishlessman's dog anywhere. ..
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JDOTR,
great pics. .. how long did you grill that avocado for? .. .just flesh side down? . .or did you turn it over a couple of times? . ..
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duckegg,[p]
What ABT recipe do you use?[p]Does one pre-soak the toothpicks, like skews so they don't get burnt?[p]TIA,
Jeeves
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stike,
Our buddy fishlessman's 'Captains Cove'. That's the famous fishing dog waiting for his bacon wrapped steak, rare, easy on the pepper.
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stike,
i still dont know how you cluttered up my candle collection with all that fishing junk
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,
it was a lovely dinner, by the way. thank you.[p]my wife's a little p!ssed, but she just doesn't understand
ed egli avea del cul fatto trombetta -Dante -
mad max beyond eggdome,
+ Brushed it with evoo
+ Sprinkled with a rub with good bit of sugar.
+ Grilled flesh side down for ~ 2minutes at about a 450* dome.[p]Was warm with a little caramelization on the surface. Did not flip.[p]Mmmmmm..... Buttery good.
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<p />dhuffjr,
Oh man, that looks delicious. We like good fish also; Grilled local whitefish and made fish sandwiches, buttered garden green beans on the side.
Sweet corn is king right now and I made a side dish of ribeye steak to go with.
Cheers,
Clay
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Jeeves,
We change it all the time but we always use light Cream cheese and generaly mix some pulled pork with it and wrap with half slice of bacon, Hickory for smoke, and sometimes sprinkle on some Dizzy Pig. They are hard to screw up. 300-350 til the bacon looks done. 45-1 hour[p]We did not use toothpicks with these but they don't need to be soaked.
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JDOTR,
dang!!!! .. .i got a couple nice ripe ones in the fridge right now. ...i know what i'm doing tonight!!. .[p]THANKS!!
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dhuffjr,
NOT ENOUGH BUTTER!![p]here are a couple of recent cooks[p]salmon with quacamole[p]
[p]de-boned turkey thighs stuffed with prociutto and parmesan[p]
[p]stir fried ginger beef and fried rice all wokked in the egg[p]
[p]grilled italian sausage w/ onions and peppers[p]
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dhuffjr,[p]Tri Tip for my first woosday contribution![p]
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<p />dhuffjr,
Mix it up a bit with some pretzels and Mrs. Dogs disappearing mustard. -RP
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AZRP,
What did you use for a pretzel dough recipe. The one I used just tasted like salted bread.
Thanks,
Tom
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<p />dhuffjr,
No fancy presentation here but this was last Sunday's 8# Double Smoked ham from that rascal Dr Chicken who remains MIA much to my chagrin! Nothing like this tasty injected ham and that wonderful glaze. We enjoy it all the way through and it ends with several pints of bodacious ham & bean soup for the freezer.
Re-gasketing America one yard at a time.
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