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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-26-2013, 10:10 PM | #1 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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Too much pron
I have not posted in a while...been very busy. I still have been taking pron of my cooks though. Here is pron from when I was back in Cleveland for winter break and some cooks from school where I just have a stove.
I cannot find the link to the video but it has been posted on here. It's a video of some farmers who butcher their meat and show how to use each part of the pig. Well I have been using their recipe for pork chops while at school. Basically they sear it in a CI skillet full of fat from the pig (I used duck fat) and then add red wine, red wine vinegar, and sugar to the pan after taking out the meat and it blends with the drippings in the pan to make a killer sauce. Some salmon I did in the same CI skillet while at school. When I do salmon on the CI, I like to get a nice salty crust on it. Okay on to the BBQ. Brisket and PP for the National Championship. The Irish were bad, but at least the food wasn't Brisky fresh off the smoker. Never wrapped, rubbed with some SM peppered cow and then salt and pepper. Cooked at 280-315 Pulled Pork cooked above the brisky on the drum My plate Beef Ribs I did right after Christmas Finally some simple chicken breasts and thighs and some ABTs done on the 22.5 OTS I am now away from my smoker and back at school and this site is the only thing keeping me from going into BBQ withdrawals. Well that, and my Christmas presents... I got to go to Charleston, SC after Christmas for our family reunion. It was a great time with fresh Charleston oysters and a great paella my aunt made. Luckily I ended up catching some red drums to add to the paella. However, I had to resort to using the sharpest knife I could find at the beach house we rented so cleaning the fish did not go as smooth as I would have liked. Luckily, the house had a much better view than it did knives. Sorry for the extremely long post. I will try and stay on top of my pron from now on
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Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
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01-26-2013, 10:20 PM | #3 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Why our we so attracted to great cooks like this. I've seen people post and comment on how they hate when people post photos of food. Not here but like on Facebook and even to my face. I don't get that. Awesome cooks brother. Thanks for sharing!!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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01-26-2013, 10:32 PM | #5 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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No reason to apologize! Well done, sir!
Sent from my Nexus using Tapatalk 2
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-27-2013, 09:52 AM | #9 |
Full Fledged Farker
Join Date: 08-28-12
Location: San Jose, CA
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I, for one, love hardcore pron! Never too much :) Thanks for posting!
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~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI • [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen • UDS In Progress |
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01-27-2013, 10:19 AM | #10 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great looking grub all around!
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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01-27-2013, 10:44 AM | #11 |
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH
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I get that question a lot. I still don't have an answer
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Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!! |
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01-27-2013, 12:02 PM | #12 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Not too shabby!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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01-27-2013, 12:10 PM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Wow Mark, love the pics!! Everything looks so good.
Wondered where you've been. Looks like you are doing great! Thanks for posting this one too... I needed it.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-27-2013, 12:39 PM | #15 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Nice cooks and pr0n!
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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