food The Drunken Chef
- Thread starter texas blues
- Start date
OH HELL YEAH! Diggin' the bark and the smoke ring.
Hey TB, you recognize this?
I am planning on burning up some peeps at my cookout today. Chorizo, chopped jalapenos, black olives, black beans, velveta, sour cream, pico de gallo, spices (cumin, red pepper, garlic), and AJ's Scorpion puree. Woohoo!
Hey TB, you recognize this?
I am planning on burning up some peeps at my cookout today. Chorizo, chopped jalapenos, black olives, black beans, velveta, sour cream, pico de gallo, spices (cumin, red pepper, garlic), and AJ's Scorpion puree. Woohoo!
Have mercy! My mouth is watering heavily Jay. I know for a fact that stuff is KILLERMANARO!! Fill up the kiddy pool with it!
A half gallon? Holy crap in a chicken basket! I'll get my swimming trunks!
Steak for dessert? That has to be win.
Double WIN!!
Busted Wheebz!! I love it. Jay my man! As usual...you get the hot blue and righteous! I need to come up with another rating system just for you, bastard!!! Too much good stuff!
salsalady
eXtreme Business
I had a chicken in the refer that needed to get cooked, so I thought it would be a perfect opportunity to practice for the massive mayhem coming with this weekend's throwdown. I've never cooked a large chunk of meat like a whole bird on the barbie, so I stuck the cast iron skillet on the grate, turned both sides to High and let 'er sit for a bit.
Seasoned the chicky with some of my southwest chipotle spice mix and when I opened the lid to throw the carcass in the pan, the temp was 550F!
Oh Well! into the pan it went, turned down the temps...and voila! Here's the results!
At one point, I opened the lid to check on things. The temp was 400F and grease was popping 2 feet high out of the skillet.
I gotta admit, I'm pretty pleased with the experiment! I wasn't sure about cooking in a skillet on the grill, but for what I have planned for the throwdown, it's critical to have the skillet.
And JayT and WW, looks like y'all had a great time!
Seasoned the chicky with some of my southwest chipotle spice mix and when I opened the lid to throw the carcass in the pan, the temp was 550F!
Oh Well! into the pan it went, turned down the temps...and voila! Here's the results!
At one point, I opened the lid to check on things. The temp was 400F and grease was popping 2 feet high out of the skillet.
I gotta admit, I'm pretty pleased with the experiment! I wasn't sure about cooking in a skillet on the grill, but for what I have planned for the throwdown, it's critical to have the skillet.
And JayT and WW, looks like y'all had a great time!
Very nice looking chicken SL. Looking at that bird makes me wonder why I don't eat more of it. That one looks great!
Here's my drunky tomfoolishnessess from last eve. I've been eating off this same brisket. I just can't get enough of it! Last night while carving it I noticed it had gotten a little dry. Hmmmmm what to do?
Get Black Betty Ram-a-lam fired up with a little sautayification and caramelification goin' on...
Whacked and hacked on teh brisket nicely...
Got it all in Betty and hit her with half a hosky to simmer and mellow down easy...just look at that hotness!
Leftover 'que and few sundried toms on a tortilla? KILLER!!
Oye! Oye! Oye!
Here's my drunky tomfoolishnessess from last eve. I've been eating off this same brisket. I just can't get enough of it! Last night while carving it I noticed it had gotten a little dry. Hmmmmm what to do?
Get Black Betty Ram-a-lam fired up with a little sautayification and caramelification goin' on...
Whacked and hacked on teh brisket nicely...
Got it all in Betty and hit her with half a hosky to simmer and mellow down easy...just look at that hotness!
Leftover 'que and few sundried toms on a tortilla? KILLER!!
Oye! Oye! Oye!
but...but...I live ONLY to serve...master!
