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contest VOTE! Second Annual Memorial Day User-land BBQ Contest

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I felt the need to defend my title and I also have promised Heather a seafood feast since Christmas so now its time. I'll let the pictures speak for themselves.

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Edit: Alright, I'll at least name the players, little lobster tails (split), shrimp with spicy bbq rub, linguine with beer steamed mussels, grouper with bell pepper pomegranate rub, blue point and VA salt oysters Chesapeake sans spinach, red king crab legs, bacon wrapped scallops, and bacon wrapped jalapeno poppers (both with spicy bbq rub).
 
 

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Jay did it up Italian social club style... where do I pay my dues? I'm over here by the roulette table.
 
#fuggetaboutit....
 
The Hot Pepper said:
That's the drumette section of the wing butchered into a lollipop shape, mad skillz.
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Yeah I get the trim job but these look like legs to me.
 
I could be wrong, and it certainly wouldn't be the first time.
 
I'm wrong a lot actually. :lol:
 
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The Hot Pepper said:
That's the drumette section of the wing butchered into a lollipop shape, mad skillz.
Click to expand...
Thanks boss, yes that is exactly what the boss said. Had to put the knife to work ;) 
Scoville DeVille said:
 
 
Yeah I get the trim job but these look like legs to me.
 
I could be wrong, and it certainly wouldn't be the first time.
 
I'm wrong a lot actually. :lol:
 
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Blame the Amish! The damn chickens are the size of Ostrich. 24 drum sticks would not fit on a 1/2 sheet pan ;) 
Also, those are iPhone pictures hahahaha
 
grantmichaels said:
Good enough for Kenji, good enough for Grant ;)

I mean, he only won a James Beard Foundation award this year =) ...

"Liquid smoke gets a bum rap, but it shouldn't. The good brands, such as Wright's or Colgin, are quite literally nothing more than smoke and water in a bottle. To make it, manufacturers burn hardwood—just like you would in your smoker—then run the moist smoke through a condenser, where water vapor condenses and traps the smoky constituents—just like how water vapor condenses and deposits smoke flavor on the surface of meat. This water drips down and is collected and packed into bottles.

According to gas chromatograms from flavor and fragrance experts Leffingwell & Associates, the vast majority of compounds that lend smoke its unique aroma—smoky phenols derived from burnt wood lignin, and burnt caramel–scented cyclopentenolones from cellulose—make their way into those liquid smoke bottles as well. In taste tests I've held, most folks cannot tell the difference between truly smoked meats and those treated with judiciously applied liquid smoke.

To get a smoke flavor that penetrates the meat but doesn't overwhelm it, I like to add liquid smoke directly to the sous vide bag just before sealing it. The good part is that you don't have to worry about distributing it evenly. Just shake a few drops in and seal the bag, and as the meat cooks, the juices it releases will distribute the liquid smoke flavor naturally."

http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html

Seriously though, if you haven't tried non-Liquid Smoke brand liquid smoke, I highly recommend trying it for your indoor cooks ...
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TL;DR... :rolleyes:
 
 
:D
 
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