bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Hey, just how farking long ARE these farking holidays, anyway?
SPECIAL -> BBQ Brethren "Happy Holidays 2012" Throwdown!
- Thread starter bigabyte
- Start date
So is this one open till 2014?
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Santa better have a big appetite!
You outta sneak a couple reindeer nuggets in while he's not looking. You can't tell me he hasn't been crop dusted downwind a bunch of times by those farkers over the years. :tsk: He'd probably consider it revenge. :heh:
Woo Hoo! I think there is still time to squeeze in some endless pork nuggets before this closes. :whoo: Pork nuggets were on sale a Costco the last couple weeks. The first batch we had were very nicely marbled. These were not nearly as nice, but still darn good. I seasoned these with Foil Hat and cooked them at about 300*. The first 12 minutes or so were indirect on the right side of the grill. Then I seared them direct on the left side:
Served with beans and baked potato
Again, not as marbled as I like, but not as bad as I've had in the past either.
... and my wife even made pecan pie for dessert. :whoo:
Served with beans and baked potato
Again, not as marbled as I like, but not as bad as I've had in the past either.
... and my wife even made pecan pie for dessert. :whoo:
Yum those really look Gore! I can't believe how juicy they are and that pecan pie looks sinfully good. :hungry:
It was nice of you to invite Guerry over to help you with the first picture, but please remember to submit this as a team entry. :thumb:
It was nice of you to invite Guerry over to help you with the first picture, but please remember to submit this as a team entry. :thumb:
Thanks Al! I'm not a big fan of the pork we get here, as it's much too lean, but the last few trips they've had a few acceptable samples. The ones last week were quite a bit better, but these were still pretty good. And Biggie, can you enter that under Guerry's name please!
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Wow...that's pretty gutsy giving Santa old leftovers like that!:shock:
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Here's a stocking stuffer for Santa!:laugh: I really ought to take down all these Christmas decorations and stuff.:shock:
This Ragu is inspired by the famous Pepper Stout Beef recipe, and is something I thought sounded like a good enough idea to try.
It started with some Chuck Roast.
Seasoned with Foil Hat Rub and Black Pepper.
And on to the WSM with cherry chunks for flavor.
When the chucks hit 165 internal...
I took a pan with some Carrot, Onion, Celery, Garlic, Mushroom, Basil, Thyme, Rosemary and Parsley...
I squished up some tomatoes into that...
I added some Beef Broth...
And a little Red Wine.
I topped the pan with Chuck...
Covered with foil and put it back on the WSM to cook until it was pullable.
When the meat was pullable I removed the meat from the pan and pulled it...
Then I blended up the liquid and vegetables with a quick pulse to leave it just a smidge chunky, and added a can of Tomato Paste because I felt it needed more tomato flavor. I added that liquid back to the pan and put it on the WSM uncovered to thicken and reduce the sauce.
I made some Garlic Bread from a nice crusty roll...
Topped the bread with some of the Beef Ragu...
Then I melted some Provolone over the top under the broiler.
This Ragu is inspired by the famous Pepper Stout Beef recipe, and is something I thought sounded like a good enough idea to try.
It started with some Chuck Roast.
Seasoned with Foil Hat Rub and Black Pepper.
And on to the WSM with cherry chunks for flavor.
When the chucks hit 165 internal...
I took a pan with some Carrot, Onion, Celery, Garlic, Mushroom, Basil, Thyme, Rosemary and Parsley...
I squished up some tomatoes into that...
I added some Beef Broth...
And a little Red Wine.
I topped the pan with Chuck...
Covered with foil and put it back on the WSM to cook until it was pullable.
When the meat was pullable I removed the meat from the pan and pulled it...
Then I blended up the liquid and vegetables with a quick pulse to leave it just a smidge chunky, and added a can of Tomato Paste because I felt it needed more tomato flavor. I added that liquid back to the pan and put it on the WSM uncovered to thicken and reduce the sauce.
I made some Garlic Bread from a nice crusty roll...
Topped the bread with some of the Beef Ragu...
Then I melted some Provolone over the top under the broiler.
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
:doh:
colonel00
Quintessential Chatty Farker
- Joined
- Jun 3, 2010
- Location
- Shawnee, KS
Santa had some engine failure and went down in flames over Russia the other day.
MS2SB
is Blowin Smoke!
- Joined
- Jun 28, 2010
- Location
- Bothell, WA
Surely that squirell has visited Davey Jones' locker by now?
bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
Hmmmmm....
Maybe I should do something with this?
Maybe I should do something with this?
Similar threads
- Sticky
- Sticky
