Any time man! I'm looking forward to the pics!
food The Drunken Chef
- Thread starter texas blues
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Any time man! I'm looking forward to the pics!
M.M. beautiful wings, I’ve been hankering to do wings for a while now, but my girl has a phobia of foods with bones in them, and they’re just not the same made from tenders.
Sorry about that last pic, still leaning on here; apparently you can only post so many pics in one post then if you try to split the post in to two, and someone doesn’t post between your two, it get combined into one. . . Hence this is how Jay T, quoted himself in his own post, check it:
http://www.thehotpepper.com/topic/28606-burgers-hell-yeah/page__view__findpost__p__578889 Speaking of which, Jay what was that hot sauce in that post?
And a repost of my $hot.
Sorry about that last pic, still leaning on here; apparently you can only post so many pics in one post then if you try to split the post in to two, and someone doesn’t post between your two, it get combined into one. . . Hence this is how Jay T, quoted himself in his own post, check it:
http://www.thehotpepper.com/topic/28606-burgers-hell-yeah/page__view__findpost__p__578889 Speaking of which, Jay what was that hot sauce in that post?
And a repost of my $hot.
It's 6:30 and been preping since 5:30 but hey it's Saturday and my daughter is about to head back to college so it's BBQ time. This is how we
Rock It around here: A Pictorial Review
Soaking Apple and Mesquite chips since last night
1 big fat birds in Honey Brine overnight
Heavy foil - the key to easy smoker clean up
Chips below and Apple Juice and some of My Friend Jack above
Now to the meats
2 Birds ready to go, After the brine I mixed Weber's Garllic and Herb rub with a touch of Fatalii powder
AND the Pork Loin
Use my one rub named ofter my Brother who really loves to SMOKE his meat
Rubbed and ready
Que Black Eyed Peas "Lets Get It Started, Lets Get It Started In Here"
One well stocked smoker:
Wouldn't be DC with out a Beer and a Shot
I gotta do something about this dang flash
Oh, and you know it's not the RocketMan's party unless there's some sauce being make. Here's the base it's a propriiary blend of all of the left over peppersI couldn't fit into a jar from the last 8 months of sauce making. and it's been fermenting 6 of those months after which I moved it into the fridge.
It's at 250 and going to town, see y'all again in about 6 hours or so
RM
Rock It around here: A Pictorial Review
Soaking Apple and Mesquite chips since last night
1 big fat birds in Honey Brine overnight
Heavy foil - the key to easy smoker clean up
Chips below and Apple Juice and some of My Friend Jack above
Now to the meats
2 Birds ready to go, After the brine I mixed Weber's Garllic and Herb rub with a touch of Fatalii powder
AND the Pork Loin
Use my one rub named ofter my Brother who really loves to SMOKE his meat
Rubbed and ready
Que Black Eyed Peas "Lets Get It Started, Lets Get It Started In Here"
One well stocked smoker:
Wouldn't be DC with out a Beer and a Shot
I gotta do something about this dang flash
Oh, and you know it's not the RocketMan's party unless there's some sauce being make. Here's the base it's a propriiary blend of all of the left over peppersI couldn't fit into a jar from the last 8 months of sauce making. and it's been fermenting 6 of those months after which I moved it into the fridge.
It's at 250 and going to town, see y'all again in about 6 hours or so
RM
Rocketman, looks like you have quite a feast there. Can't wait to see how it turns out.
Now THAT'S the way to start a DC Day!!!!!!
Can't wait to see the results RM!!!!!!! Way to "Rock It", man!!!!!
Can't wait to see the results RM!!!!!!! Way to "Rock It", man!!!!!
Screw that! Toss it all into a horse trough and I'll do a belly flop right on all of that gorgeous meat!
Waiting for those sides was worth it RM! If you get bored - write down the how-tos after your nappie-time! YumYum!!!!!
Lotta' food on that plate. I doubt I could eat half of it but would sure like to try.
MMMMMMMMMMMMMMMM.............................BARRRRRRRRRRBEEEEEEEEEQUE 
Smoked meat part 2
8 eggs and 4 cups of flour into the mixer and in a little bit you get a mice dough ball. Quarter the dough ball
Great piece of equipment
Get down to 6 and run it through the Fettucci
Blades.
A nice spicy red sauce
And some homemade Alfrado
And of course the smoked chicken
Of course we need some veggies. So to the grill we go. Slice up some Zuccimi and Yellow Swuash. Cost with Oluve Oil and a little kosher salt
Pasts
8 eggs and 4 cups of flour into the mixer and in a little bit you get a mice dough ball. Quarter the dough ball
Great piece of equipment
Get down to 6 and run it through the Fettucci
Blades.
A nice spicy red sauce
And some homemade Alfrado
And of course the smoked chicken
Of course we need some veggies. So to the grill we go. Slice up some Zuccimi and Yellow Swuash. Cost with Oluve Oil and a little kosher salt
Pasts
Ok - now you're slayin' me ova hee-ya!!!!!!!!
BRAVO!!!! BRAVO!!!!!!
Andolé......
BRAVO!!!! BRAVO!!!!!!
Andolé......
