food The Drunken Chef

this week is my last normal week for me, starting next week I will be on from, 10 am to 10pm, thursday - sunday, the following week I will start my permanent shift of 6pm to 6am thursday thru sunday, then I am off for 4 days, and then do 3 12 hours days friday sat and sunday, and am off for 3 days

we might need to extend the TD's a day, because with me being at work every weekend I wont be able to cook unless its a monday-wednesday
 
wheebz those were some great lookig wings but I didn't see where you listed how much of the Capt Morgans went into the sauce. :cool:

Cheers,
RM
 
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There is ONLY one way to cook...Thank God for the Juniper Berry.
Fiery Regards,
Pepper Joe
:dance: :lol: :dance: :lol: :dance:
 
robbie said:
Do I have enough pull around here to decry the lack of alcohol in Creator's post above?
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Nope, LOL! Yeah, you're right though. You see, to be honest, I was holding a beer while taking the shot, my bad. However, the ribs came out awesome. I smoked them for about 2.5 hours in the Weber at about 210 degrees, first coating them in Cajun Island's Blackening Spice. Then put them on the top rack of the gas grill for about 30 minutes after giving each of them a shot of Smokey Dust. When just about done (on the lower rack for about 10 minutes to crisp 'em up a bit), I hit them with Cajun Island Bourbon Glaze (yeah, I like Cajun Island's stuff). let's just say I'm saddened there aren't any left for breakfast, they were consumed with extreme prejudice within minutes. :(
 
well I dont have booze pics, but we all know that I am drinking

so decided to do another shrimp salad tonight

now I never add salt to basically anything, as I find it mostly unnecessary with most dishes as far as my palate is concerned

but this time I decided, what the hell, lets toss some old bay, scotch bonnet, pepper, garlic( like I always do for every single thing I cook), and some salt in that piece

let me tell you what, with shrimpies I always figured the sodium content was spot on, but wow does it add another dimension when mixed with the above ingredients

old bay is sodium enriched enough for me for fries, popcorn, crabbies, and corn, which are the only things i ever really use it on, but boy does this taste good

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DEFCON Creator said:
Nope, LOL! Yeah, you're right though. You see, to be honest, I was holding a beer while taking the shot, my bad. However, the ribs came out awesome. I smoked them for about 2.5 hours in the Weber at about 210 degrees, first coating them in Cajun Island's Blackening Spice. Then put them on the top rack of the gas grill for about 30 minutes after giving each of them a shot of Smokey Dust. When just about done (on the lower rack for about 10 minutes to crisp 'em up a bit), I hit them with Cajun Island Bourbon Glaze (yeah, I like Cajun Island's stuff). let's just say I'm saddened there aren't any left for breakfast, they were consumed with extreme prejudice within minutes. :(
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Creator will always get the pass in Drunken Chef. Just too much awesomeness.
 
I see McDermott1 lurking about,


I'd like to see some drunken chef-ery from McD1! NOT The Hot Half....(aka McHottie whom we all know is a ~HOTTIE~ and can cook like crazy!)

I'm challenging McD#1 to a Drunken Chef post!





That is basically a challenge to McD1 to post something in the Drunken Chef forum. That's all, sweet and simple.....
 
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