The Count's Drunken Adventures In The Kitchen

The Count

• Feb 28, 2018

• #121

BK Double Quarter Pounder King inspired burger. Only time you will see me put ketchup on a burger is with a fast food inspired one. Otherwise...... no. There is 7 Pit Primo purée in the meat and Matouks on top with the ketchup and mustard. Fried pickle chips with Franks Xtra Hot and homemade ranch.

 

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The Hot Pepper

Founder

Admin

• Feb 28, 2018

• #122

Man that looks looks hella dope! I like ketchup myself so no problem here, but the TB might be around

 

texas blues

• Feb 28, 2018

• #123

Dude ground his meat fresh.
 
Smashed in cast iron.
 
Burger looks like a $10,000 a night redhead Vegas hooker.
 
That shows up at your hotel with a big bag of blow, a fresh bottle of viagra and a shetland pony.
 
 
Ketchup is the last 'thang on my mind.
 
 
 

 

The Hot Pepper

Founder

Admin

• Feb 28, 2018

• #124

Holy crap the TB is coming around!!!!!!!!!!!!

 

texas blues

• Mar 1, 2018

• #125

The Hot Pepper said:

Holy crap the TB is coming around!!!!!!!!!!!!

Click to expand...

 
I'm simply a crotchety opinionated somewhat senile bastard hungarian texan.
 
And somehow...
 
As I get older...
 
I'm turning into Mikey.
 
 
https://www.youtube.com/watch?v=KZYIQYmWbI8

 

The Count

• Mar 1, 2018

• #126

Tonight was General Lee Chicken (Tsos). I cut the chicken into chunks instead of thin slices as I previously posted here. I also added some of the marinade to the flour/cornstarch to make it have flakey bits to it. Turned out really good, gonna change my recipe to this. Didnt bother with white rice because

 

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MikeUSMC

• Mar 1, 2018

• #127

Count, this is quickly becoming one of my favorite threads on this forum

 

The Count

• Mar 1, 2018

• #128

MikeUSMC said:

Count, this is quickly becoming one of my favorite threads on this forum

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Thanks. I wouldnt have been away so long if I had good internet access awhile back and I knew it was so easy to post pics from my phone. I do this stuff pretty much daily

 

MikeUSMC

• Mar 1, 2018

• #129

The Count said:

I do this stuff pretty much daily

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Yeah, I could tell! And I'm f**king diggin' it, man! Keep up the great work, hahaha

 

The Count

• Mar 2, 2018

• #130

Making Chili Cheese Dogs tonight with SmokenFires chili sauce recipe. The sauce is cooking down now and it smells amazing! More to come.

 

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The Hot Pepper

Founder

Admin

• Mar 2, 2018

• #131

I hope you have more cheese

 

The Count

• Mar 2, 2018

• #132

The Hot Pepper said:

I hope you have more cheese

Click to expand...

Im just eating one tonight and having homemade fries.

 

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The Count

• Mar 2, 2018

• #133

Grilled Boars Head natural casing beef franks and Merican cheese, crappy mustard, SmokenFires chili (AMAZING CHILI SAUCE), fresh diced onion and jalapeño.

The fries have some of the chili, shredded mexican blend cheese, Franks Xtra hot sauce and giardinera.

 

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The Hot Pepper

Founder

Admin

• Mar 2, 2018

• #134

Wow!

 

Hells Kitchen

• Mar 3, 2018

• #135

That burger and hot dog, goddamn 100% awesome!!! Don't be shy with that ketchup, ketchup and mustard are bloody tops on a burger  

 

Masher

• Mar 3, 2018

• #136

Holy taste bud heaven....those look awesome.

 

The Count

• Mar 4, 2018

• #137

Making oven BBQ brisket flat today. I sold my offset smoker, and my Weber grills for that matter. Turns out I have wood allergies, which explains a lot of my odd reactions when Id smoke food or grill. So oven BBQ is what I make due with.

I prep the meat just like I would for smoking. Worcestershire injection, fine dry rub, mustard coating then a course dry rub. I cook it like you see it setup, with BBQ sauce, Worcestershire and water in the pan. I mop it with the vinegar sauce in the Mason jar every so often. Cook on the convection setting at 250 until around 200deg.

 

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The Count

• Mar 4, 2018

• #138

Looking good sitting in the 180s.

 

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texas blues

• Mar 4, 2018

• #139

The Count said:

Looking good sitting in the 180s.

Click to expand...

 
Those green thingy's look like alien egg pods.
 
When touched they jump out and attach to your face.
 
Not necessarily a bad 'thang.
 
If you like jalapenos.

 

The Count

• Mar 4, 2018

• #140

There is no smoke ring, but there is a nice crunchy bark. The taste is better than you would imagine, better than even the great bbq joints in central Texas. Tons of flavor and the pan liquid adds the moisture than wrapping it later in the cooking would. Plus I dont have fire red skin and burning eyes from the smoke of a smoker. It is topped off with a mustard based BBQ sauce, nothing short of amazing!

It was served with black eyed peas that were cooked with bacon, jalapeños and onion.

 

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