Sounds like you need a welder's blanket and some peach schnapps ...
food My obsession with heat and food...JoynersHotPeppers
- Thread starter JoynersHotPeppers
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Also daddy daycare weekend....wife is on the roadgrantmichaels said:
Jeff H said:
patience is in short supply in these parts, lol ...
I looked into my crystal ball tonight, and I think I saw you ...
Going to do a repeat of some Yogurt Indian Spiced chicken thighs that won me a TD. 
Going to let them sit over night because tonight is Hot Italian sausage and peppers.
Going to let them sit over night because tonight is Hot Italian sausage and peppers.
Nice ...
Booma has me all jacked up - he cooked stuffed shells and I can't stop thinking about them, now.
I'd just professed my love in the TD thread, last week.
Want shells ... and now, too, your doing Italian sausage ...
All that needs to happen is someone posts cheesy garlic bread and I'll be hitting a 24 hr walmart, lol.
Booma has me all jacked up - he cooked stuffed shells and I can't stop thinking about them, now.
I'd just professed my love in the TD thread, last week.
Want shells ... and now, too, your doing Italian sausage ...
All that needs to happen is someone posts cheesy garlic bread and I'll be hitting a 24 hr walmart, lol.
Don't make me turn my rolls into cheesy garlic rolls for the hot sausages!grantmichaels said:
No, it's jerk wings night!
We're discussing what I'm supposed to do in my grilling thread, now ...
We're discussing what I'm supposed to do in my grilling thread, now ...
First day of Spring but the snow ain't gonna stop the Weber!
Looks burned but far from it taste wise
indirect cook
indirect cook
Considering I've been eating wings all day that look just like that, that taste almost as good cold as they did last night hot, I can easily trust ...
Always amazed when I get tandoor chicken that it's so actually dry, and so tasty despite that - it's almost like they get it to 15% jerky in the tandoor ...
Always amazed when I get tandoor chicken that it's so actually dry, and so tasty despite that - it's almost like they get it to 15% jerky in the tandoor ...
So glad I bought my brisket a week back...cannot find a whole one now at all but only small flat for corned beef. WSM is ready, just need to walk downstairs in AM tomorrow and light it, mustard, salt and pepper the brisket and get my smoke on!
Sweet!
I'm humping out house after house all this weekend, so I can have Monday night completely free so I can have a pickle making and beer brewing and coffee roasting evening ...
Three 1st's in a night!
woot, it's like an ADHD party!
I'm humping out house after house all this weekend, so I can have Monday night completely free so I can have a pickle making and beer brewing and coffee roasting evening ...
Three 1st's in a night!
woot, it's like an ADHD party!
I will be wrapping just prior to the stall and carrying it until it reaches temp...wrap more and put in the freshly cleaned out coolertctenten said:
Did I mention those shell fish from December really stunk? Can't wait for some burnt ends!
small but 12 pounds and whole
JoynersHotPeppers said:I will be wrapping just prior to the stall and carrying it until it reaches temp...wrap more and put in the freshly cleaned out cooler
Can't wait for some burnt ends!
small but 12 pounds and whole
Looking forward to the burnt ends
OIC you already said that, now ... lol.
Every description I've seen of doing them has seemed like a PITA ...
That said, I don't like the way the point slices, and I'm either going to pull it, or perhaps after you show us how it's done, make burnt ends on future cooks ...
The sliced point pales in comparison to the flat. Not in taste, but in texture ...
If the meat's still tasty and juicy, there's too much intersitial fat for my preference ...
If you take it over 200F and tighten up that same fat, the meat loses it's je ne sais quoi ...
So - I'm watching =)
You mean burnt ends...I have no clue on what I am doing.grantmichaels said:
Looking forward to the burnt ends
OIC you already said that, now ... lol.
Every description I've seen of doing them has seemed like a PITA ...
That said, I don't like the way the point slices, and I'm either going to pull it, or perhaps after you show us how it's done, make burnt ends on future cooks ...
The sliced point pales in comparison to the flat. Not in taste, but in texture ...
If the meat's still tasty and juicy, there's too much intersitial fat for my preference ...
If you take it over 200F and tighten up that same fat, the meat loses it's je ne sais quoi ...
So - I'm watching =)
Burnt ends are good alone or in chili.
Mmmm burnt ends chili.
Edit:
WHOA! Those are perfect burnt ends!!! We posted at the same time.
Mmmm burnt ends chili.
Edit:
WHOA! Those are perfect burnt ends!!! We posted at the same time.