grawk Posted May 11, 2012 Report Share Posted May 11, 2012 It's a little cold but fax incoming. Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 11, 2012 Report Share Posted May 11, 2012 Merci. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 11, 2012 Report Share Posted May 11, 2012 if you make plans now, you can be here in time for boudin stuffed chicken tomorrow Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 11, 2012 Report Share Posted May 11, 2012 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. Quote Link to comment Share on other sites More sharing options...
grawk Posted May 11, 2012 Report Share Posted May 11, 2012 but it's got a little sausage in it... Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 11, 2012 Report Share Posted May 11, 2012 Alright, forget Roger Waters without David Gilmour. Set an extra place! Quote Link to comment Share on other sites More sharing options...
mikeymad Posted May 11, 2012 Report Share Posted May 11, 2012 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... Quote Link to comment Share on other sites More sharing options...
grawk Posted May 11, 2012 Report Share Posted May 11, 2012 mikey can come too, I'll just cook up some extra boudin Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 13, 2012 Report Share Posted May 13, 2012 Mothers Day dinner: Quote Link to comment Share on other sites More sharing options...
blessingx Posted May 13, 2012 Report Share Posted May 13, 2012 Key: mouth-watering. Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 13, 2012 Report Share Posted May 13, 2012 It was damn good. Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 14, 2012 Report Share Posted May 14, 2012 (edited) Chicken and cauliflower curry. Followed this recipe, but added steamed cauliflower during the simmering stage. Was good. Edited May 14, 2012 by cetoole Quote Link to comment Share on other sites More sharing options...
grawk Posted May 18, 2012 Report Share Posted May 18, 2012 New Orleans BBQ Shrimp Quote Link to comment Share on other sites More sharing options...
Salt Peanuts Posted May 20, 2012 Report Share Posted May 20, 2012 Cooked vegetable risotto for dinner. I love asparagus season. Quote Link to comment Share on other sites More sharing options...
raffy Posted May 23, 2012 Report Share Posted May 23, 2012 (edited) Recipe? Vegetarian? Sorry I missed this Marc. Here's the recipe (it's not vegetarian though): Cabbage Enchilada Recipe Edited May 23, 2012 by raffy Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 28, 2012 Report Share Posted May 28, 2012 (edited) 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, 2012 by shellylh 1 Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 28, 2012 Report Share Posted May 28, 2012 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. Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 28, 2012 Report Share Posted May 28, 2012 (edited) 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, 2012 by Voltron Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 28, 2012 Report Share Posted May 28, 2012 Just remember 3-2-1 and you should be good to go. Enjoy! Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 28, 2012 Report Share Posted May 28, 2012 (edited) 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, 2012 by shellylh Quote Link to comment Share on other sites More sharing options...
grawk Posted May 28, 2012 Report Share Posted May 28, 2012 Grilled sweet corn and chicken breasts Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 28, 2012 Report Share Posted May 28, 2012 Shelly, its trial and error but no matter what it will be good. It takes a while to figure out what works best. Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 29, 2012 Report Share Posted May 29, 2012 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). Quote Link to comment Share on other sites More sharing options...
tyrion Posted May 29, 2012 Report Share Posted May 29, 2012 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: Quote Link to comment Share on other sites More sharing options...
909 Posted May 29, 2012 Report Share Posted May 29, 2012 Mike that brisket looks so damn juicy and tender! when done right bbq brisket is absolutely amazing eats. Quote Link to comment Share on other sites More sharing options...
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