The BBQ BRETHREN FORUMS. - View Single Post - Making up for lost time...ton of pr0n for you!

cazzy · 05-13-2013, 10:07 PM

I took a break from posting, but I didn't stop q'ing. This is what I've been up to the last 12 months...enjoy!

Spicy Ginger Teriyaki Wings...marinated for 24 hours, then basted 3 times on the grill with fresh marinade.

Tri Tip and split chicken breast. Seasoned with Dizzy Pig Red Eye Express.

Pork Shoulder...seasoned with Dizzy Dust and smoked with apple wood.

Spatchcock...seasoned with Dizzy Pig Raging River...hickory wood.

Mexican Corn Salad

Chilean sea bass

Sautéed mushrooms and carrots

In parchment pouch, laid sea bass on shrooms and carrots...topped with lemon slices and cherry tomatos. Added rosemary and thyme to pouch, fish seasoned with raging river

Brisket seasoned with Texas BBQ Grand Champion. Oak for smoke

New York Strip, seasoned with S&P, topped with garlic butter balls

Turkey brined for 36 hours, left uncovered in fridge for 24 before smoking with cherry wood. seasoned with DP Red Eye Express

Pizza...dough made using this recipe:http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

Sauce was Cento Crushed Tomatos

Chicken sous vide for 90 minutes @ 147. Pan seared the chicken to finish em off

80/20 chuck on kaiser roll. Bacon/avocado and seasoned with S&P

Brisket, seasoned with 50/50 S&P...oak for smoke.

Cast Iron Pan Pizza. Cento Crushed tomatoes, mozzarella, peperoni and mushrooms...used a wet dough I can't find a link to right now.

Wings seasoned with DP Jamaican Firewalk/corn starch mixture

Spicy Teriyaki Wings

Pork Tenderloin, seasoned with Red Eye Express and Cowlick. Apple for smoke

Prime Rib-Eyes...seasoned with S&P and topped with garlic butter balls.

05-13-2013, 10:07 PM	#1
cazzy Full Fledged Farker Join Date: 02-08-12 Location: Katy, TX	Making up for lost time...ton of pr0n for you! I took a break from posting, but I didn't stop q'ing. This is what I've been up to the last 12 months...enjoy! Spicy Ginger Teriyaki Wings...marinated for 24 hours, then basted 3 times on the grill with fresh marinade. Tri Tip and split chicken breast. Seasoned with Dizzy Pig Red Eye Express. Pork Shoulder...seasoned with Dizzy Dust and smoked with apple wood. Spatchcock...seasoned with Dizzy Pig Raging River...hickory wood. Mexican Corn Salad Chilean sea bass Sautéed mushrooms and carrots In parchment pouch, laid sea bass on shrooms and carrots...topped with lemon slices and cherry tomatos. Added rosemary and thyme to pouch, fish seasoned with raging river Brisket seasoned with Texas BBQ Grand Champion. Oak for smoke New York Strip, seasoned with S&P, topped with garlic butter balls Turkey brined for 36 hours, left uncovered in fridge for 24 before smoking with cherry wood. seasoned with DP Red Eye Express Pizza...dough made using this recipe:http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf Sauce was Cento Crushed Tomatos Chicken sous vide for 90 minutes @ 147. Pan seared the chicken to finish em off 80/20 chuck on kaiser roll. Bacon/avocado and seasoned with S&P Brisket, seasoned with 50/50 S&P...oak for smoke. Cast Iron Pan Pizza. Cento Crushed tomatoes, mozzarella, peperoni and mushrooms...used a wet dough I can't find a link to right now. Wings seasoned with DP Jamaican Firewalk/corn starch mixture Spicy Teriyaki Wings Pork Tenderloin, seasoned with Red Eye Express and Cowlick. Apple for smoke Prime Rib-Eyes...seasoned with S&P and topped with garlic butter balls. Last edited by cazzy; 05-13-2013 at 10:49 PM..