Foodies BS Thread.

that looks soooooo delicious!

 

Wow very good everything looks good. That smoked turkey breast looks amazing. I made short ribs and didnt take pics of the final meal. I do have a shot of the 12 lbs with salt and pepper on them.

 

Just another Sunday working the grill.

 

Pizza sound good right now.

 

Ok guys I am in a bit of a rut as far as cooking is going. I did make red wine braised short ribs and BBQ braised short ribs this past weekend. I am thinking of something a bit different for this weekend though. If I get the smoker and don't have to work Saturday, I want to smoke something over night Friday and have it for dinner Saturday. If I have to work just regular grilled steak. I am feeling that I have to get a little more ambitious with cooking though. It has been hard lately with all the yard work I have been doing. Just putting it out there, if anyone has any ideas. I was thinking maybe grilling a whole fish or something like that... got any ideas??

 

If you're looking to smoke with your new smoker, I always recommend a pork shoulder for the beginners. You can't mess it up. Here's how I do it.

1. Buy a shoulder. It might be called a boston butt or a pork butt. Should cost 2-something a pound. I go for 7-9 lb shoulders.
2. Buy a canned dry rub that doesn't have sugar as the first ingredient.
3. Take it out of the package, rinse it in water well and then pat dry w/paper towels
4. Slather on a thin layer of yellow mustard and liberally coat with the rub
5. Smoke fat-side down at 225 - 250 for at least 4 hours, 6 is better
6. Double-wrap in foil tightly then bake in an oven at 210 until the internal temp is 190 or so. This will take another 4-8 hours depending on the shoulder size and quality
7. Take it out and let it rest for at least an hour.

You will almost always be too impatient your first time and get annoyed that it stalls at 165 for a couple hours. If you get bored and decide to pull it at this time, it will be awesome but will be tougher, like a ham. Nothing wrong with it, but it'll just not be quite pulled pork. If you can resist, the temp will eventually start to go up again and when it hits that 190-195 mark, the meat will literally fall apart. The bone will slide right out and any remaining fat will slide off the meat. Absolutley amazing and one of the easiest things to smoke!

 

^^Sounds good..

 

X2

 

X3
(That's kind of what I did last weekend)

 

One thing to remember when you get a new smoker; before you use it for the first time, make a fire and let it burn for a few hours without any meat in it. Let it cool down compeletely before making your actual fire and cooking in it. There is usually either paint or sometimes some oily coating from the factory to keep it from rusting and you want to burn that off before cooking. Some say to spray or wipe the internal surface with cooking oil and then burn it in that way.
The last thing you want to do is have your roast taste like paint....

 

The bacon wrapped hotdog mod:
Gather tools

Assemble

Add heat

Enjoy the hard work

Please ignore the naked dogs, my girlfriend doesn't appreciate as much bacon as I do and wanted a couple plain ones

 

Looks good Rattle! ^^^

 

Thanks, tasted even better than it looks!

 

Ok I will season it, thanks for reminding me. I am not working saturday so I think I am going to get a small smoker friday and doing it up saturday.

 

Looks good!

 

I just unloaded a $300 food order. I also stocked up on 3- 24 packs of Yuengling, a 12 pack of Heineken Light, a 6 pack of Dos Equis XX for cooking a 6 pound pork shoulder. I bet I can get some inspiration for a gourmet dinner or some smoked delight after I start drinking tonight.

 

Oh yeah and the Yuengling was $15.00 each 24 pack.... super deal!!! My liver doesn't like it all that much though

 

Very nice!! Yeah I'm sure you'll get some inspiration after a few beers, haha. I love Yuengling but I'm in NV so they dont sell it out here but my buddies parents drive down from PA every year and brings down some cases!

 

Yeah that was a good deal. I miss the Texas beer that they dont ship everywhere, Shiner Bock. We visited my sister in Dallas a couple of years ago and I couldn't drink enough. Other then that I can't think of any beer I can't live without. I could always get some of the military guys to get me pretty much any beer in the world.....

 

i like shiner alot!! i pounded the stuff when i ran away (from college)to hang with some girl in Austin.

back to cooking. went back to my roots last night..chicken and chinese brocolli.

easy, fast..