Little bit different. Meatballs fried in a wok on the kamado.
THE THIN BLUE SMOKE THREAD XI
- Thread starter Jim
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Tacos dude. Fresh fire roasted salsa. Opa's sausage from Fredericksburg, Tejas.
I little reward for the chef.
I little reward for the chef.
Those looks awesome Aaron. I've never done onion like that, just in a big slice, but I'm going to try it next time.
I love me some street tacos. The corn is a nice touch too, did you put any sauce on it @DoctorShavegood or just grilled?
I love me some street tacos. The corn is a nice touch too, did you put any sauce on it @DoctorShavegood or just grilled?
Fried up some homemade potato & cheese perogies (made by a friend's mom) with BBQ sauce and onion on the flat top.
This is my go-to perogie meal as I'm not a fan of sour cream.
This is my go-to perogie meal as I'm not a fan of sour cream.
Before and after!
My wife of east European descent squealed in delight at the sight, that usually means she approves... a lot!
Great one Bruce!
dave
Korean fusion baby back ribs. Ginger brine and a Gochugang-soy-Sambal-
ponzu-ginger-sesame oil baste. Finest kind.
Very nice. I'm thinking an Indian spice rub would be something else that's different.
Going to have to start calling you Pavlov, got me drooling with those ribs.
Pork butt brined for about 22 hours.
Orange-Habanero rub. Working with hickory and cherry woods today. I figure 9-10 hours.
Figured wrong. Temperature has been a consistent 220-250 since 7:15 am. Hit a stall (160 or so internal temperature) about 3 hours ago. Hasn’t budged. Sigh......I hate that.
Crutch engaged.....
Grillin' tonight. Fire cracker chicken and pork chops. Bell,
Poblano and jalapeno peppers too.
annnnnndddd?
Pulled off the fire. Into the Coleman cooler for about an hour...pure bliss!
Decided to try steak and chicken wings on my new camp chef pellet smoker.
Tbone was $5 lb, but it came out great and tender,
Chicken was the same.
220 , smoke, 65 mins and flipped and another 65 mins.
Steak was at 139 internal.
Next time ill check with another thermometer.
Me likey.
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Tbone was $5 lb, but it came out great and tender,
Chicken was the same.
220 , smoke, 65 mins and flipped and another 65 mins.
Steak was at 139 internal.
Next time ill check with another thermometer.
Me likey.
Sent from my iPad using Tapatalk
Smoking 2 chickens on top rack, 20lbs pork shoulder on the bottom. Homemade rub and Pecan wood for the light smooth smoke. Playlist.... Newest from Kenny Wayne Shepherd and Rory Gallagher. All poolside!
kelbro
Alfred Spatchcock
Like your taste in music!
Thank you Sir.
I was told that today on Father’s Day I wanted to relax and enjoy my only day off work this week by BBQ’ing. So we have jumbo shrimp, 2 massively huge butterflied pork chops, 4 loaded ribs, wings, and 2 New York Strips.
I can’t wait. About to fire up the small pit and take my time today.
I can’t wait. About to fire up the small pit and take my time today.
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