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Pickle
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- Pickle
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I used to work in a deli making authentic cubans in Tampa. I think the sauce you are referring to is Mojo sauce. You can find it in the spanish section of the grocery store, or you can find several recipes online to make yourself. Splash some of …
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Now that's a thought. I think I could handle it. Thanks!
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Not bad at all. Had a great holiday and new year. How about you?
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MMM. Think I just threw up a little.
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Agreed. Like Buffet says "Everyone here is just more than contented to be living and dying in 3/4 time."
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Never seen it before. Let us know how it turns out.
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What can I say. Only live once. Life is too short for crap food.
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Rack of Lamb--Lamb Lolly Pops. How you been man? Finally picked up a new Thermapen. Thing is awesome.
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12 LB. Packer Brisket goes on tonight about midnight. Should be ready to eat during Tenn./Ole Miss game.
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I like to stuff with Poblano Peppers (baked and skins removed), crisp bacon, and Chipotle Raspberry sauce, then wrap in bacon, sprinkle with rub.
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I don't think they will thaw completely. It took me about 4 days to get the last ones thawed completely. I have smoked partially frozen ones before. It is a long cook, and probably won't hurt a thing to do it this way, but I would give yourself 2…
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I typically use hawaiian rolls for the buns. I season the meat and press it down level in a baking pan. Then use a small cup to press the burgers out. Sauteed onions and mushrooms on top with cheese.
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Fishlessman beat me to it. Korean Short Ribs are awesome.
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They look great. Wish I had one now.
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Have not tried that yet. Just TRex method. How do you like it?
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Enjoyed cooking next to you. How much food did you guys bring? Seemed like you fed the entire crowd.
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Bacchus, Your too kind. Enjoyed seeing you again, and thanks for letting me use your thermapen. Need to get one of those.
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Nice. I think they need to make a bigger egg to hold my fat *^&.
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Thanks Ross. Kinda hard to get a straight answer on this forum.
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No tux. Just cut off jean shorts, confederate flag teeshirt, and skoal hat, but I ain't no redneck.
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I think it will turn out just fine.
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Can you send me a link to the video you referenced?
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Thanks. Did that, and a most of the smell disappeared. Still smells a bit rank, but could only detect by putting nose close to meat. I think its still okay.
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If you get the tru-tel, I would recommend getting the shorter stem. I have had problems with raised grid cooks with the larger stem. It can easily get lodged into the meat, and give you a false reading. Took me entirely too long to figure out wh…
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Not snobby at all. Since I got my egg, I don't think I have gone out for any barbeque or steaks for that matter. Just no point in paying more for something I can do better at home.
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I typically melt some butter in some applejuice, and put a couple of tblspoons in the foil pack. Not sure if it adds much, but bound to make them more tender.
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I used mine for the first time about a week ago. Easy to disassemble, and cleaning was no big deal. One thing that surprised me was how slow the blade rotated. Still cut just fine, but was expecting faster rotation. Also, it is somewhat loud. …
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I've been wanting to try the grilled scotch eggs that I've read about on this forum. Wrap some breakfast sausage around hard boiled eggs, and add bread crumbs on the outside. Traditional scotch eggs are fried in oil, but I bet they would come out …
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I just got one of the new 3 tier grate systems from BGE. Can use up to 3 grids which are included, and the top 2 rotate like Lazy Susan. I think it's going to work great for me. Thanks, Pike
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I have to say a little more about the food. Buckhead Beef brought out all the filets, strips, high end brats and dogs. Rathbun was grilling up dry aged prime rib eyes. Very good stuff for a very good cause. I was impressed, and I would encourag…