Too much pron

dealm9 · 01-26-2013, 10:10 PM

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

BRBBQ · 01-26-2013, 10:13 PM

Wow that is some good looking food

silverfinger · 01-26-2013, 10:20 PM

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!!!

Titch · 01-26-2013, 10:27 PM

Awsome stuff mate.
When do you get time to Study?
cheers.
Titch

chriscw81 · 01-26-2013, 10:32 PM

No reason to apologize! Well done, sir!

Sent from my Nexus using Tapatalk 2

Timmy Mac · 01-26-2013, 10:56 PM

All looks great. Nice job!

Sent from my Galaxy Nexus using Tapatalk 2

westy · 01-27-2013, 01:53 AM

Nice job! That house looks amazing. That was like a Pron mag. Brisket looked great.

LM600 · 01-27-2013, 06:07 AM

Superb!

Foxfire · 01-27-2013, 09:52 AM

I, for one, love hardcore pron! Never too much :) Thanks for posting!

code3rrt · 01-27-2013, 10:19 AM

Great looking grub all around!

dealm9 · 01-27-2013, 10:44 AM

Quote:

Originally Posted by AussieTitch

Awsome stuff mate.
When do you get time to Study?
cheers.
Titch

I get that question a lot. I still don't have an answer

Phubar · 01-27-2013, 12:02 PM

Not too shabby!

cowgirl · 01-27-2013, 12:10 PM

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.

Freddy j · 01-27-2013, 12:16 PM

When I was in college, we ate absolute garbage! YOU my friend make some awesome looking eats!

BobM · 01-27-2013, 12:39 PM

Nice cooks and pr0n!

01-26-2013, 10:10 PM	#1
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH	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 __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

01-26-2013, 10:13 PM	#2
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Wow that is some good looking food __________________ Stumps XL Baby/UDS

01-26-2013, 10:20 PM	#3
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	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!!! __________________ 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.

01-26-2013, 10:32 PM	#5
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA	No reason to apologize! Well done, sir! Sent from my Nexus using Tapatalk 2 __________________ [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]

01-26-2013, 10:56 PM	#6
Timmy Mac Take a breath! Join Date: 04-29-11 Location: Youngstown,Ohio	All looks great. Nice job! Sent from my Galaxy Nexus using Tapatalk 2 __________________ Spittin' Feathers BBQ

01-26-2013, 10:27 PM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Awsome stuff mate. When do you get time to Study? cheers. Titch

01-27-2013, 01:53 AM	#7
westy is one Smokin' Farker Join Date: 06-01-11 Location: valley village, ca.	Nice job! That house looks amazing. That was like a Pron mag. Brisket looked great.

01-27-2013, 06:07 AM	#8
LM600 Full Fledged Farker Join Date: 01-16-11 Location: Milton Keynes, UK	Superb! __________________ Pro Q Excel 20 - Brinkmann Pro Grill - ET-732 - Various Cold Smoke Generators - Smoking Gun

01-27-2013, 09:52 AM	#9
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA	I, for one, love hardcore pron! Never too much :) Thanks for posting! __________________ ~ [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

01-27-2013, 10:19 AM	#10
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Great looking grub all around! __________________ 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:

01-27-2013, 12:02 PM	#12
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Not too shabby! __________________ -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

01-27-2013, 12:10 PM	#13
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	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. __________________ 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/

01-27-2013, 12:16 PM	#14
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	When I was in college, we ate absolute garbage! YOU my friend make some awesome looking eats!

01-27-2013, 12:39 PM	#15
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Nice cooks and pr0n! __________________ "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] \|