Mexican chops, grilled with taco seasoning and topped with corn and bean salsa and smoked pepper jack. damm near dropped my new fone in the fire getting the pic
6 lb, 21 inch smallie, I call 'em footballs. One of many I've caught over the years. Once they get to a certain size, every inch equals a pound.
I may have posted this a while back I used a chunk of sugar maple to infuse smoke into the garlic thyme salmon and garlic balsamic asparagus. Garlic thyme paprika cinnamon baked sweet potato wedges Hollandaise sauce with sauteed garlic portabella mushrooms
Well.. Cant get a smoker right now but I am going to get my grill ready soon.. Only problem is this thread is all ready making me fat.
use a baseball sized chunk of wood, put it under the bbq grill right on the heat source to get it flaming, just have the bottom flaming, not the whole thing or else it will turn into a red hot coal and burn out quickly with no smoke. Then move it to on top of the grill, blow out flame end you should end up with a blackened chunk of wood with some burning embers...this will produce the smoke. Make sure you get a lot of smoke. The heat on the barbeque will keep the embers going. The more embers, the more smoke. More embers means the chunk might flame up again so find that balance so you don't have to reflame or deflame. I made a video post in this forum on page 303.
prime picanha roast with smokehouse maple rub....i wrapped it about 160° its at 189° now gonna let it roll
Well Im going to try a corned beef tomorrow . Getting tired of hole chickens and burgers. The corned beef came from Walmart so it has to be good.. Not sure if I cook it on the stove or the crock pot. Pretty exciting stuff right there.
Cookin inside today..pouring rain changing to snow baby back ribs with Southside market texas bold sauce,rubbed with brown sugar and bourbon rub. Prime tri tip with smokehouse maple rub and same sauce
