Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.
could be a 3 engined UFO with great bark
i pulled the engines out,and trimmed off the membrane look at that bark!!!
It’s a good thing you don’t use electric... I think that “smoke ring” would be non existent.
SKEETER McCLUSKEY those meatball sammiches look great and those beef ribs...
Man those sammies caught my attention but the beef ribs have me salivating
Not smoked but some amazing T-bones, onions peppers & shrooms, and some grilled bread. Didn’t think to snap any pics once plated and sliced. But it was gooder nuff
Whitetail backstrap stuffed with crab wrapped in bacon to celebrate my son's 16th bday on Sunday. No smoker, just a propane grill.
Used a rub on the backstrap, and sauteed cajun spices and some bell pepper with crab.
Grilled medium rare, but I like venison more towards the rare side.
I had to act fast to take pics before it was gone.
I like the Blackstone look! I got the Camp Chef with the Griddle. The nice thing about these things is it sure makes dishes that require a big pan to be done well. Quick and Easy and much less clean up.
Yes, I wasn’t too sure on the Blackstone but we use it tons. Made big breakfast two weeks ago. Eggs over easy, bacon, sausage links, and ice cream French toast! My wife had saw a fb post about French toast this way. Melt a qt of vanilla ice cream in fridge over night and dip Texas toast in that in place of egg/milk batter. Was a bit chewier but had a nice Carmel flavor to it.
We’ve made everything from burgers or steaks, to hibachi style Asian stuff with fried rice or noodles, cheese steaks and more. Still use my GMG pellet smoker often for smoking, but the blackstone is our go to for quick cook stuff.
I bet it was.. It sure looks great..
Glad I had my supper before looking at yours.. Been trying to do that.
Yeah I think I may have to try this sometime. Always looking for a way to jazz up regular old french toast. Usually I just add stuff to the egg mixture/batter which definitely helps, like vanilla extract or cinnamon. Does it still toast up reasonably well without egg? it appears like it did in the pic but just curious if it took a bit longer
It has a unique flavor. Almost a bit bitter with some sweetness. It's more bold than regular soda which is usually whatever flavor with a lot of sweet.
Pit is lit and this is the rub of the day at the compound®
I let these sweat the rub in about 10-15 min a side
thats my fire box grate on the right....i sandblasted it and oiled it....so its in there gettin happy (it got rusty from burning the seasoning off it)
i have never wrapped pork ribs before in my life...except for makin a mcrib sandwich....so heres my setup tonite