food The Drunken Chef
- Thread starter texas blues
- Start date
Oh Lawd have mercy!!
J- you hit a home-run there.
I'll bet the slow cooking with the honey-BBQ glaze and the spicy cajun rub was great!
And with the oven you can have GREAT control with the temp, so those babies came out perfect!
Fittys drankin the kool-aid on this one. Now I know what I'm doing this weekend!!!!
J- you hit a home-run there.
I'll bet the slow cooking with the honey-BBQ glaze and the spicy cajun rub was great!
And with the oven you can have GREAT control with the temp, so those babies came out perfect!
Fittys drankin the kool-aid on this one. Now I know what I'm doing this weekend!!!!
Since I ate all my oven ribs, I decided to actually use my grill tonight (too late for the smoker, I'm hungry) for some chicken thighs and pit beef. The beef I marinated for two days in a mix of cola and Italian dressing. I then put a rub on it and threw it onto the 600F grill. About a minute and a quarter turn, another minute and a flip, then another quarter turn and onto the indirect heat. I lowered the temp to 300F and put the chicken on, this is THP Saucemaker's Chicken. I used some of three sauce makers here. Some from LDHS, some from Kneppers Peppers, and some from Red Hawk Peppers all mixed together. I then sprinkled it with Lawry's new Garlic and Chile seasoning, and cooked it direct over the low burning burners. Eventually it too went indirect. After about an hour the London Broils came off and rested. I made a jus of beef broth with Italian seasoning, garlic, white pepper, McCormick's Fiery Pepper Blend, sea salt, and cracked black pepper. I also whipped up a small batch of Alabama Sauce which is simply mayo with cider vinegar and black pepper. A potato roll, a little thin sliced vidalia onion and you have Baltimore Pit Beef.
I had a picture of the meat swimming in the jus. I cooked it to a medium rare brought the jus to a boil. I let it cool and the meat rest and then combined the two to let the meat finish cooking. Also, London Broil is always sliced in small strips on the bias.
Sorry that's all the pics of the chicken I managed to take. I have a face full of pit beef and Alabama sauce running down my cheek right now. Not oven ribs, but damn good.
I had a picture of the meat swimming in the jus. I cooked it to a medium rare brought the jus to a boil. I let it cool and the meat rest and then combined the two to let the meat finish cooking. Also, London Broil is always sliced in small strips on the bias.
Sorry that's all the pics of the chicken I managed to take. I have a face full of pit beef and Alabama sauce running down my cheek right now. Not oven ribs, but damn good.
Damn! Jay, you're having to much good food.
I am Jealous right now. For some reason, we are on the The TB hippy food salad diet.
That shit will end this weekend tho. Cuz I say so.
This meat feast you're puttin on here has me all twitterpated.
CLOSE YOUR EYES AND EARS EL JEFFE...
I mastered Oven ribs looooong ago before I even knew you smoked them.
This weekend, it's happenin. Heck maybe I'll do Oven Ribs, Smoked Ribs and Grilled Ribs, just to see which ones I like best.
Schickenenz looks perfectly done too. Nice work, Jay!
I am Jealous right now. For some reason, we are on the The TB hippy food salad diet.
That shit will end this weekend tho. Cuz I say so.
This meat feast you're puttin on here has me all twitterpated.
CLOSE YOUR EYES AND EARS EL JEFFE...
I mastered Oven ribs looooong ago before I even knew you smoked them.
This weekend, it's happenin. Heck maybe I'll do Oven Ribs, Smoked Ribs and Grilled Ribs, just to see which ones I like best.
Schickenenz looks perfectly done too. Nice work, Jay!
Man, I miss PF....
I'm going to start an online petition to force Paul to start taking pics of his food again!
You used to be a regular fixture.
A pioneer, if you will (and you SHOULD).
Get your ass back in the game!
I know you're busy, but you still gotta eat.
We haven't seen even a p2k topless nipple in probably a year, much less a seafood buffet or drunken wingey!
We miss it (especially the pretty pinks)
You used to be a regular fixture.
A pioneer, if you will (and you SHOULD).
Get your ass back in the game!
I know you're busy, but you still gotta eat.
We haven't seen even a p2k topless nipple in probably a year, much less a seafood buffet or drunken wingey!
We miss it (especially the pretty pinks)
All while enjoying adult beverages:
I have plans to figure out how to make the spiciest fajitas I can create w/o losing their authenticity ... that's going to happen.
A bunch of grilled cheese is also definitely going to happen.
And I'm going to try my hand at some authentic Mexican cuisine - the guy's at work's packed lunch food has convinced me genuine Mexican cuisine is rockin' ...
Any commentary these subjects is welcome, I've already got a killer starting point for the Mexican cooking from Sum ...
DB instead of DC tonight ... that 2nd shot of Jagermeister isn't for Elijah, either ...
They go great after some Jager ...
I have plans to figure out how to make the spiciest fajitas I can create w/o losing their authenticity ... that's going to happen.
A bunch of grilled cheese is also definitely going to happen.
And I'm going to try my hand at some authentic Mexican cuisine - the guy's at work's packed lunch food has convinced me genuine Mexican cuisine is rockin' ...
Any commentary these subjects is welcome, I've already got a killer starting point for the Mexican cooking from Sum ...
DB instead of DC tonight ... that 2nd shot of Jagermeister isn't for Elijah, either ...
They go great after some Jager ...
Here's the best I've done in a week.....
A friggin hot dog with 'whiz, onion, mustard, habanero pickle, and PF's 7-pod powder:
Very anti-climactic.....
I really need to find the time to cook more these days.
Paul...stop beating yourself down!
That looks incredible.
Like a pickley mustardy hot Chicago-style! Brilliant.
Welcome back my friend.
Don't be a stranger.
There are scores of new people here who need to know about your prowess!
You met scovie yet? Has it been that long?
(scovie's not new, but he's someone you need to know...cj too. Fine people, the both of them)
Here's the best I've done in a week.....
A friggin hot dog with 'whiz, onion, mustard, habanero pickle, and PF's 7-pod powder:
Very anti-climactic.....
I really need to find the time to cook more these days.
I'm down w/ this, personally ... reminds of this past weekend's brat fest ... which rocked.
Can you make that post a how-to ... I've not oven-ribbed ...
Yes sir, it's kind of the "essence" of the DC if you will. "how to... Cook whilst drankft"
So to say, I'll do the best I can.
speaking of 'the essence of DC' ...
Oh hell yeah!!
Wait. WAIT! Back this sh*t up. Who the hell posts pics of Snickerdoodles in the Drunken Chef? Grant you done lost your mind.
Sheeeeeet ... I double Jager'd and there's flour ... WTF else u need, man??!?!
Last night, however, things were different ...
Received a box of pods from Illinois ...
they were beautiful and demanding, so beef madras had to happen ... nothing new here, except, we used 3x Barrackpores and retained the innards and seeds ... can you say, uhm, HOT ...
Bed, made ...
OMGWTFBBQ!
Oh yeah, don't want to get in trouble w/ the po po ...
There ... again, nothing new here ... just more hot ... seriously hot.