THE THIN BLUE SMOKE THREAD XII

[oc_in_fw]

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Forgot the nude ribs.

Very nice.

 

[Jim]

Thanks Owen.

 

[ksblazer]

BBQ chicken breast Monterey with rice and beans.

 

[simon1]

Cooked outside tonight...kitchen didn't get hot.

Fawr.

Food.

Dinner.

Chuck roast marinaded overnight in Italian dressing.

Scalloped 'taters.

Broccoli casserole.

 

[kelbro]

I like that windscreen. I have the short one that takes care of the lower coals but it would be nice to shield the top coals too.

 

[DoctorShavegood]

Wow Mike thats better than counting flowers on the wall, smokin' cigarettes and watching Captain Kangaroo.

 

[Acmemfg]

St. Louis cut ribs. Overnight marinade in Fox Bros. (Atlanta) Spicy BBQ Sauce (vinegar base), Carterque (Mt. Airy, MD) dry rub. 230 degrees over a hickory/oak mix. About 3-4 more hours. Beans and cornbread to follow.

 

[Acmemfg]

About another 3 hours to grub up

 

[martym]

You’re killing me Smalls.
Not sure what my wife packed me for lunch today. One of my meals was a salad. I don’t know what the next is. I’m off Tuesday and Wednesday and I will fire up the pit at least one of those days maybe both.

 

[paintflinger]

Some poor mans brisket and pork butt. Bark on the butt wasn't great since I had to wrap it early.

 

[martym]

Well done

 

[simon1]

I like that windscreen. I have the short one that takes care of the lower coals but it would be nice to shield the top coals too.

You must have the Camp Chef one. I started to get that one due to the slightly larger cooking surface, but I liked the taller windscreen of the Lodge. Mine is a heavy sucker.

 

[kelbro]

You must have the Camp Chef one. I started to get that one due to the slightly larger cooking surface, but I liked the taller windscreen of the Lodge. Mine is a heavy sucker.

Yes, that's it. I bought it to adapt to a very old two burner grill that came with a griddle. I had to shorten it a little to make it work.

I set the griddle on two 5 gal steel buckets and my charcoal and camp stoves on the griddle. Use the buckets to haul off the ash.

We are having a Dutch Oven Gathering this coming weekend up in the mountains just east of the Smokies. Much cooler at 5400"!

 

[simon1]

We are having a Dutch Oven Gathering this coming weekend up in the mountains just east of the Smokies. Much cooler at 5400"!

Neat. Dutch oven things seemed to have slowed down in this area the last few years...they used to have a get together over in Sherman but it looks like they have quit.

They have a DOG in Tyler, but that's a 100 miles away. 5400 does sound like it would be cooler.

 

[oc_in_fw]

Wow Mike thats better than counting flowers on the wall, smokin' cigarettes and watching Captain Kangaroo.

Playing solitaire til one, with a deck of 51.

 

[sdimartino]

Just discovered this thread. This was last night, a tri-tip and corn on the cob:

I’m pretty new to this. I’ve been using my Kamado for fairly straightforward grilling but I just got a smoking stone and I’m gonna start trying to figure that out. What type of meat should I start with?

 

[martym]

Two New York Strips and inside we are sautéing shrimp and then a pan of baby Bellas.

 

[sdimartino]

Burgers, grilled zucchini, and corn on the cob on my Akorn Jr last night.

 

[ackvil]

Just discovered this thread. This was last night, a tri-tip and corn on the cob:

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I’m pretty new to this. I’ve been using my Kamado for fairly straightforward grilling but I just got a smoking stone and I’m gonna start trying to figure that out. What type of meat should I start with?

Ribs are a good starting point.

 

[eightysixCJ]

Venison/wild boar smoked with a cherry wood fire.

Tom