WHAT'S COOKIN?...Not the smoker thread...

[Gman]

(Just dawns on me that we're talking about a smoker recipe in the "Not the smoker thread")

Lots of sugars in that sauce. Sounds like a good recipe to cook in the smoker right before I have to clean the drip pan. ;-)

[Bailey Guns]

Yeah...I realized that after I posted here. I'm just a rebel like that, I guess.

ETA: Pretty nice smoke ring on that meatloaf, eh?

[Gman]

Yeah...I realized that after I posted here. I'm just a rebel like that, I guess.

ETA: Pretty nice smoke ring on that meatloaf, eh?

Oh, yah, eh? That looks super nice, don't-cha'-know.

[Mykidsdad]

Don?t make me become a moderator here...I already have a bad reputation elsewhere....


And now I want meatloaf again damnit!

[Great-Kazoo]

Hell yes! Gott try that.

Assuming shrimp are raw when wrapped correct?

I have seen them done as a "firecracker" with tail sticking out from wrapper.

Do you do them sealed or tail out?

tail out, lots of hot pepper seasoning (dry) chili sauce really makes them a different take on appetizers

[ray1970]

If I wasn?t lazy when it comes to making food I?d try that cowboy guy?s scotch egg recipe. Those things look yummy.


https://youtu.be/Ae9ZB0inuec

[Mykidsdad]

Scotch eggs are the bomb!

[Mtneer]

Finally succumbed to the pizza steel craze. Found a good deal for 3/8" A36 steel with rounded corners on Ebay (about 40 lbs for 14x18", $66 delivered, about half the going rate for "pizza steels" that are often thinner). I did sand it, round the edges with a Dremel, and season before first use.

Yeah, it really is better than the pizza stone I've had for a decade. The crust comes out perfect with just the right amount of char and chew. My wife is from CT and is very hard to please regarding pizza. These finally get her approval.

[Bailey Guns]

I've never had Scotch eggs before but those are on the list. I just happen to have some leftover pork from the meatloaf I'll need to use.

Next up, though, is his chicken and dumplings. I had an on-going, 30 year argument with my Yankee ex-wife over what constitutes a dumpling in chicken and dumplings. She made a good dish but it was more like chicken and biscuits. Her "dumplings" were like biscuits floating on top of the soup part. I like the traditional dough ball dumplings that cook in the stew.

Now I have to admit that I like to add carrots and peas and onions just because I like that stuff.

[Great-Kazoo]

Finally succumbed to the pizza steel craze. Found a good deal for 3/8" A36 steel with rounded corners on Ebay (about 40 lbs for 14x18", $66 delivered, about half the going rate for "pizza steels" that are often thinner). I did sand it, round the edges with a Dremel, and season before first use.

Yeah, it really is better than the pizza stone I've had for a decade. The crust comes out perfect with just the right amount of char and chew. My wife is from CT and is very hard to please regarding pizza. These finally get her approval.

You should bring her down here. The pizza joint is owned (shades of small world thread) by a guy from the same place in brooklyn,i was born in. It is some of the best pizza we've had,. That includes 35 year worth in CO.