goEMAW.com bbq, smoking, grilling, etc. thread!

[AST]

was dinner tonite, I call it the forest burger

1/2 lb of venison cut with a little bit of pork fat charcoal grilled with a little touch of mesquite on the tail

followed by smoked gouda, mushrooms and onions sauteed in bacon drippings & another layer of gouda

all this goes on a toasted whole wheat bun with hellman's



if you say anything about my wife's easter plates or the corn or ceasar, you are burying the lead

[pissclams]

who would talk crap on corn or a Caesar salad ?  two great american things.  patriots.   also this might belong in the food invented thread, son.

[AST]

who would talk crap on corn or a Caesar salad ?  two great american things.  patriots.   also this might belong in the food invented thread, son.

 

[WillieWatanabe]

good lord that looks amazing.

[AST]

good lord that looks amazing.

oh it was my friend

it. was.

[Cire]

Looks great, don't understand eating corn though.

[AST]

Looks great, don't understand eating corn though.

my wife wanted it so my wife got it 

[pissclams]

Looks great, don't understand eating corn though.

my wife wanted it so my wife got it 

the ol' ball and chain is just trying to stay regular, corn has good fiber in it.  and that romaine? that's called ruffage.

[jtksu]

One of my coworkers had some venison sausage made by Stroots. It has chunks of pepperjack cheese in it.  <---- Me, devouring the sausage.

[AST]

Looks great, don't understand eating corn though.

my wife wanted it so my wife got it 

the ol' ball and chain is just trying to stay regular, corn has good fiber in it.  and that romaine? that's called ruffage.

yeah, I think she just likes the taste of it

the ceasar was my doing, love me some anchioves

[pissclams]

Looks great, don't understand eating corn though.

my wife wanted it so my wife got it 

the ol' ball and chain is just trying to stay regular, corn has good fiber in it.  and that romaine? that's called ruffage.

yeah, I think she just likes the taste of it

the ceasar was my doing, love me some anchioves

caesar salad pro tip:  squeeze a half lemon over your salad after you dressed it, before serving

[jtksu]

Looks great, don't understand eating corn though.

my wife wanted it so my wife got it 

the ol' ball and chain is just trying to stay regular, corn has good fiber in it.  and that romaine? that's called ruffage.

yeah, I think she just likes the taste of it

the ceasar was my doing, love me some anchioves

caesar salad pro tip:  squeeze a half lemon over your salad after you dressed it, before serving

It already has lemon juice in it. Do you just really like lemon juice or something? 

[pissclams]

on top of the dressing, n00b

[jtksu]

on top of the dressing, n00b

That's a lot of lemon. Maybe your dressing just isn't good so you have to add lemon juice to it?

[pissclams]

or maybe you should just try it and report back when you're amazed at how fresh it tastes

[HerrSonntag]

I've never been able to get edible skin on a smoker

Well before I put the rub on the drumsticks I applied a light layer of extra virgin olive oil.  I read a few times that it would help the skin firm up.  It seemed to work as the skin turned out almost perfect.  It wasn't crunchy, but it wasn't chewy either.  I was very happy with that part.

What i do, when i BBQ chicken (quarters usually, dirt cheap at dillons $0.70/lbs, separate into thigh/leg after cooking) is after they are done smoking, bring them in the kitchen, and stick them under the broiler skin side up for a minute or two on high, just enough to char the skin a little/blacken a little.   The high heat breaks down the skin enough for it to be eddible, otherwise, you are right its far too chewy... before i discovered this trick, i usually just discarded the skin and enjoyed the sweet sweet meats.

[Cire]

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2015122

I Made this tonight and it was bar none the best chicken that I've ever had.  I subbed the habenero for two fresh jalepenos.  Super easy cheap and unreal tasting.   I'm going to do it again on the smoker. And also on the grill.   I oven roasted this one.   I also spatchcocked it rather than vertical roasting.  It is worth a try bros.

[jtksu]

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2015122

I Made this tonight and it was bar none the best chicken that I've ever had.  I subbed the habenero for two fresh jalepenos.  Super easy cheap and unreal tasting.   I'm going to do it again on the smoker. And also on the grill.   I oven roasted this one.   I also spatchcocked it rather than vertical roasting.  It is worth a try bros.

Habaneros seldom seem necessary to me. Jalapeños provide decent heat and nice flavor without taking a dish over. Just my two cents though.

[HerrSonntag]

i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer.  So by summers end i had about 50 habeneros.  Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.

Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.

[pissclams]

i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer.  So by summers end i had about 50 habeneros.  Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.

Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.

my brine > your salt cure

[Cire]

i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer.  So by summers end i had about 50 habeneros.  Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.

Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.

my brine > your salt cure

the marinade/paste that I had with my bird was as good as any brining I've done.  But like I said, mine was oven roasted and not grilled or smoked.  I think it would best grilled to be honest.  You've got to give this recipe a try.

[HerrSonntag]

i use them alot, only because i planted 3 habanero bushes after planting only one yielded like ~5 fruits, last summer.  So by summers end i had about 50 habeneros.  Toss them in chili and the like, they really do have a much better flavor than jalepenos, if you can get paste the heat.

Also, anytime i spatchcock a bird, i rub a salt cure on the outside of it and leave it in the fridge to age for a day or so, you'll never have a juicier roast bird.

my brine > your salt cure

on whole birds and steaks, i prefur a cure to a brine.  Chops and roasts, brine away.

[pissclams]

whole birds, brine away

[Mr Bread]

Anyone ever brined up a mess of hotdogs?  Feel free to try and then add to the foods invented thread.

[Dr Rick Daris]

Anyone ever brined up a mess of hotdogs?  Feel free to try and then add to the foods invented thread.

i usually brine for 24 hours and then inject the hotdogs with some of the brine before putting them on the grill.