Post your Meat P0rn!!
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Took me a while to find this thread, but I will be firing up the bbq pit this weekend, chicken, ribs, sausage and boudin.
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bocephus We do dressing. This is basically stuffing cooked in a pan. The good thing is that you get more dressing than what you can cram into a turkey. I fill the turkey cavity with fresh herbs, onions, celery, and apples or oranges. This is one I did with a rosemary, thym, and sage compound butter. Some of the butter went under the skin and some went over the skin.
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I know some of you love to take artistic pictures of your creations. I think it would be fun to see the pretty pictures. I’ll start!
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Dug410 nice looking grilled meat, looks like enough for company
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Wholey Carp! Where did this thread come from???
Chefs I think this one needs to keep coming around, don’t you?Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Wholey Carp! Where did this thread come from???
Chefs I think this one needs to keep coming around, don’t you?@dennyo It was pretty busy during the fall and then it just stopped, so hopefully with it warming up it will pick up steam again.
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Dug410 oh my that looks tasty
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Had some friends over this weekend, ribs, chicken, sausage, boudin and one chicken heart. The chicken heart was pretty good, I am going to start saving my dove hearts from now own.
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Had some friends over this weekend, ribs, chicken, sausage, boudin and one chicken heart. The chicken heart was pretty good, I am going to start saving my dove hearts from now own.
HerbcoFood Great food and great photos. I agree, hearts are good.
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Had some friends over this weekend, ribs, chicken, sausage, boudin and one chicken heart. The chicken heart was pretty good, I am going to start saving my dove hearts from now own.
HerbcoFood Everything looks great. Love my chicken hearts & gizzards.
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Had some friends over this weekend, ribs, chicken, sausage, boudin and one chicken heart. The chicken heart was pretty good, I am going to start saving my dove hearts from now own.
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HerbcoFood Everything looks great. Love my chicken hearts & gizzards.
Bob Stehlik I agree chicken hearts and gizzards are good but the dog gets the liver.
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Had some friends over this weekend, ribs, chicken, sausage, boudin and one chicken heart. The chicken heart was pretty good, I am going to start saving my dove hearts from now own.
HerbcoFood nice haul. I would say you had some happy friends this weekend.
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Had some friends over this weekend, ribs, chicken, sausage, boudin and one chicken heart. The chicken heart was pretty good, I am going to start saving my dove hearts from now own.
HerbcoFood looks like a feast. Love them little tidbits of heart and giblets
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Had some friends over this weekend, ribs, chicken, sausage, boudin and one chicken heart. The chicken heart was pretty good, I am going to start saving my dove hearts from now own.
HerbcoFood wow. Looks great
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Thermoworks sent me a recipe for doing Corned beef. I didn’t have time to actually corn the beef like they did so I used a couple of store bought corned beef. My wife had picked up 2 of these from Costco. They were very well trimmed. I think they were actually too well trimmed as they didn’t have any fat on them. I put them in the smoker with hickory and cherry wood and set the smoker for 225 degrees. When they reached 160 degrees internal temp I pulled them out and put them in a pan with a little water and covered them with foil. They went back in the smoker until they hit 190 degrees internal temp. I really didn’t like the look of them, they sort of looked like 2 lumps of chocolate. I fired up the grill and when it was hot I did a reverse sear on them. They really turned out good with great texture and concentrated flavor.
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Thermoworks sent me a recipe for doing Corned beef. I didn’t have time to actually corn the beef like they did so I used a couple of store bought corned beef. My wife had picked up 2 of these from Costco. They were very well trimmed. I think they were actually too well trimmed as they didn’t have any fat on them. I put them in the smoker with hickory and cherry wood and set the smoker for 225 degrees. When they reached 160 degrees internal temp I pulled them out and put them in a pan with a little water and covered them with foil. They went back in the smoker until they hit 190 degrees internal temp. I really didn’t like the look of them, they sort of looked like 2 lumps of chocolate. I fired up the grill and when it was hot I did a reverse sear on them. They really turned out good with great texture and concentrated flavor.
Idaho Smokey man those look great
. I bet they were gooood. Congrats.
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