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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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03-01-2014, 10:59 PM | #46 | |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Quote:
And why?
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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03-01-2014, 11:17 PM | #48 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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You could guess how it was seasoned, I am a farmer.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-01-2014, 11:19 PM | #49 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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__________________
[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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Thanks from:---> |
03-01-2014, 11:44 PM | #50 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I've added catfish to it as of late, but still plenty of room for some round among other cuts :)
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18.5" WSM and 22.5" OTG. |
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03-01-2014, 11:46 PM | #51 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I hope his camera is weatherproof.
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18.5" WSM and 22.5" OTG. |
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03-02-2014, 12:33 AM | #52 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Looking at the photos of the portion you sliced off again. I'm in love with your roast beef!
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18.5" WSM and 22.5" OTG. |
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03-02-2014, 07:15 AM | #53 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Thanks.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-02-2014, 09:33 AM | #54 |
is one Smokin' Farker
Join Date: 05-27-12
Location: Glenburn, ND
Name/Nickname : Marty Owens
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Very nice, looks excellent!
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Owens BBQ is proud to be a sponsor of BBQ Brethren forum and prize packages for Throwdowns. Visit our website – [url]www.OwensBBQ.com[/url] Like us on Facebook – [url]www.facebook.com/OwensBBQ[/url] |
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03-02-2014, 04:47 PM | #55 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Sorry to bore you with more pics, sliced on my hobart slicer.
These are the last pics of this cook I promise.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-02-2014, 08:45 PM | #56 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Looks great Adam. I'll have to get a slicer one of these days.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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03-02-2014, 08:49 PM | #58 | |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Quote:
Big and heavy slicer with alot of memories.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-02-2014, 08:51 PM | #59 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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I don't know how well it will freeze. I might freeze some if we don't eat it all first just to try it.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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03-02-2014, 10:34 PM | #60 | |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
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Quote:
If you have a food sealer/vac, it will freeze very well. Otherwise, use freezer bags and get as much air out of them as you can. Here's a thread discussing various methods http://www.bbq-brethren.com/forum/sh...d.php?t=182648 |
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