What did everyone cook today?
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For lunch today I made shrimp etouffee!
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Joe Hell Jonathon Darkfish89 Here are some wings I smoked on the PK360 last night. I used the used the two zone method with a couple chunks of pecan for smoke. I seasoned them with Oakridge BBQ SPOGOS and some chili lime seasoning then smoked at 225 for about an hour. Then I brushed them with Head Country BBQ sauce and finished them over direct heat. Then I pulled them off and tossed them with Kosmos Q Kicking Cajun Wing Dust. They were to die for.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell Jonathon Darkfish89 Here are some wings I smoked on the PK360 last night. I used the used the two zone method with a couple chunks of pecan for smoke. I seasoned them with Oakridge BBQ SPOGOS and some chili lime seasoning then smoked at 225 for about an hour. Then I brushed them with Head Country BBQ sauce and finished them over direct heat. Then I pulled them off and tossed them with Kosmos Q Kicking Cajun Wing Dust. They were to die for.
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Smoking some rib tips I’ve have had so it made me hungry so I Did a flat iron in skillet with some eggs this morning. I tenderized using salt method. And I used Walton’s steak n roast seasoning and whisky rub . Was good flavor tender for a cheaper cut of meat.
Stats77 Did you use table salt or kosher salt? I know I watched a video somewhere saying to use kosher and not table salt or it would come out to salty.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Stats77 Did you use table salt or kosher salt? I know I watched a video somewhere saying to use kosher and not table salt or it would come out to salty.
Tex_77
Has to be kosher…Just tried with non iodized table salt…Will be up drinking water all night. Argh! -
Tex_77
Has to be kosher…Just tried with non iodized table salt…Will be up drinking water all night. Argh!PapaSop yep not the thing to do…lol!
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Smoking some rib tips I’ve have had so it made me hungry so I Did a flat iron in skillet with some eggs this morning. I tenderized using salt method. And I used Walton’s steak n roast seasoning and whisky rub . Was good flavor tender for a cheaper cut of meat.
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Stats77 Did you use table salt or kosher salt? I know I watched a video somewhere saying to use kosher and not table salt or it would come out to salty.
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Temp 24, wind chill 12… When you crave a brat it doesn’t matter. Been awhile.
Some people say they’re better soaked in beer… I’d have to agree.
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Temp 24, wind chill 12… When you crave a brat it doesn’t matter. Been awhile.
Some people say they’re better soaked in beer… I’d have to agree.
PapaSop You can grill in any weather!
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@Fat-Bob have you ever tried finishing them in a water bath on the stove at about 175 water temp. I have done this as many others do and I have had very good results and fast finish
craigrice I haven’t…yet.
I do want to try it though. Maybe next time, have 30# of it to eat right now. lol -
Well it may have been cold today, but not to cold to fire up the grill and cook some german sausage and onions.
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Trying my second batch of bacon jerky. Using thin bacon this time with my habanero and reaper Pepper powder and granulated garlic. Been in for three hours, hopefully only one more to go!
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Trying my second batch of bacon jerky. Using thin bacon this time with my habanero and reaper Pepper powder and granulated garlic. Been in for three hours, hopefully only one more to go!
DougSmokes So, how’d that bacon jerk turn out? I don’t suppose you saved us any did ya
(the only white meat) -
DougSmokes So, how’d that bacon jerk turn out? I don’t suppose you saved us any did ya
(the only white meat)@Fat-Bob Came out good with a nice snap. Like last time, I had to finish them off in the oven @200 after 5 hours in the Dehydrator. Thin bacon is definitely the way to go in my opinion. I just received my order with the habanero lime seasoning. That will be the next batch in a week or so…
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Well it may have been cold today, but not to cold to fire up the grill and cook some german sausage and onions.
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