That's a nice tan on that chicken. Looks nice and relaxed too.
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That's a nice tan on that chicken. Looks nice and relaxed too.
Got a new smoker the other day.
Had to sell my old one to a lucky forum member because it was too much to bring along.
Have my first batch of Salmon (that I caught yesterday) going right now.
Pic of fish is the fillets drying after brining overnight....
Taking advantage of the $2.99 ribs from kings
Attachment 66420 Attachment 66421 That's an applesause, chili powder mix for the lat hour of cooking. I did a mustard base, then chili powder, brown sugar, red pepper flakes, salt, GARLIC, GARLIC and more garlic, for the initial rub.
Did my first 2 racks of spare ribs today for my Mom's birthday dinner. Did 5 hours with Hickory smoke the first 1.5 hours, took the meat temp to 195. Then mop and sizzle on the grill for about 5 minutes a side. Best ribs I have had in a while. Served with grilled Zucchini, Red Potato Salad and Sour Cream Chocolate cake for desert.
Wife and I were in Vegas a few weeks ago and decided to hit up the Wicked Spoon buffet at the Cosmo. Decent place, but they had something that was out of this world. Center cut side bacon, that was about 1/4 thick and 4"x2" in size. Smoked to absolute perfection. The fat just melted away the second it hit your lips and then it was perfect lightly maple and apple smoked bacon perfection on the tongue. I must repeat this.
Anyone got any good recopies for curing and smoking your own side bacon?
Smoked a small prime rib on my Pit Barrel Cooker tonight.
I'm pretty happy with the results.
Quote:
Originally Posted by drew890
Looks real good. Nice to see you didn't overcook it.
Wow that looks good.Quote:
Originally Posted by drew890
Smoked some lasagna the other day and will be doing some apple/cherry smoked Palisades peach cobbler with 1lb of butter for richness.
Thanks! The Pit Barrel Cooker makes life easy.Quote:
Originally Posted by vossman