It's a little cold but fax incoming.

Merci.

if you make plans now, you can be here in time for boudin stuffed chicken tomorrow

Sounds great but I have to go see Roger Waters perform The Wall tomorrow night and I don't think I can do both. And I think Mikey would be pissed if I took off with his tickets.

but it's got a little sausage in it...

Alright, forget Roger Waters without David Gilmour. Set an extra place!

Sounds great but I have to go see Roger Waters perform The Wall tomorrow night and I don't think I can do both. And I think Mikey would be pissed if I took off with his tickets.

um.... yes...

mikey can come too, I'll just cook up some extra boudin

Mothers Day dinner:

Key: mouth-watering.

It was damn good.

Chicken and cauliflower curry.

Followed this recipe, but added steamed cauliflower during the simmering stage. Was good.

Edited May 14, 201214 yr by cetoole

New Orleans BBQ Shrimp

Cooked vegetable risotto for dinner. I love asparagus season.

Recipe? Vegetarian?

Sorry I missed this Marc. Here's the recipe (it's not vegetarian though):

Cabbage Enchilada Recipe

Edited May 23, 201214 yr by raffy

Let the BBQing begin. Starting with some Baby Back Ribs. Using charcoal and some chunks of apple wood. They are at about 250F right now - hopefully I can keep them between 225-250.

Guess those chimney starters get pretty hot. Guess we'll need to get some heavier bricks.

Edited May 28, 201214 yr by shellylh

Awesome Shelly! Those Webers are very good smokers.

Since I was driving home from Gainesville this morning, my son got the brisket going for me.

Nice Shelly! Terra cotta can't take the heat!

What a son!

Just got some ribs on myself. Baby backs (no St Louis available) with two spicy and one Kansas City rub. I will tent them with apple juice and then put sauce on some of them for the last hour, a la Tyrion.

Edited May 28, 201214 yr by Voltron

Just remember 3-2-1 and you should be good to go. Enjoy!

I just finished the 3 hour mark and decided to try the 3-2-1 method (although I am using a water pan with the Weber so I wonder if I should only do a 3-1-1). Also, I just saw that baby backs should use a "2-2-1." Oh well, I am sure they will taste good.

Edited May 28, 201214 yr by shellylh

Grilled sweet corn and chicken breasts

Shelly, its trial and error but no matter what it will be good. It takes a while to figure out what works best.

Mike, thanks for the 3-2-1 tip. I did a 3-2-0.5 and it was absolutely fantastic fall off the bones rib eating. By the time it was out of the foil, it was falling apart. I might do something like a 2-2-1 with the baby back ribs. The temperature in the WSM started falling a bit after 4.75 hours and I had to put in some more charcoal (unlit Kingsford - no lighter fluid of course... hope the chemicals don't kill me too soon ). I used Kingford briquets this time because it was my first time but I might try natural lump charcoal next time (or maybe a mix).

Ribs look great Shelly. Glad it worked for you. I use lump charcoal in my egg and it works well. This may have been my best brisket yet:

Mike that brisket looks so damn juicy and tender! when done right bbq brisket is absolutely amazing eats.