boogiesnap
Babbling Farker
my, my, these are some serious entries! :thumb:
-> BBQ Brethren "One Dish Wonders" (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
- Thread starter Moose
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angryfish01
is one Smokin' Farker
I have to correct my last post...
That was caseydog's cook. Excellent!
I agree with Moose, that it was an excellent cook of higher caliber.
That was caseydog's cook. Excellent!
I agree with Moose, that it was an excellent cook of higher caliber.
oifmarine2003
Babbling Farker
?????
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Dang... Now we gotta pick which one is Mongo's old knee joint!
Whichever one it is... I'm sure it was delicious!:thumb:
Cheers!
Bill
Whichever one it is... I'm sure it was delicious!:thumb:
Cheers!
Bill
deguerre
somebody shut me the fark up.
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You've been to New Guinea again haven't you, Bill?
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Fark... how'd you figure THAT, you cunning stunt! 
deguerre
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Gee, I'm wondering if my "pot roast" counts as a one dish wonder...everything is cooking together in the same roasting dish on the kettle as I type...
bluetang
somebody shut me the fark up.
Yep!
Kathy's Smokin'
Babbling Farker
Um, we're supposed to PM that Deguerre guy for specifics on whether our one pot dish conforms. Good luck, I hear his inbox is usually stuffed or something like that.
Kathy's Smokin'
Babbling Farker
Lit chimney just put on Dragona and waiting for her to get up to temp.
Thinking out loud, here: it's a soup and I'm smoking a small beef blade roast to tear apart later. I need 4 litres (one gallon) of stock, only have 3 litres. Since it's a soup a crust on the beef isn't necessary so I put the meat and a litre of water in a roasting pan to catch the drippings/flavour as it cooks. I think it should give me the last litre of "stock" I need with deglazing. I do have no salt bouillon cubes to 'beef' up the flavour if necessary. I'm thinking because I'm using water in the pan that the drippings shouldn't burn to heck (like they do when I smoke meat on the rack with a drip tray below). Makes sense to me but we'll see what happens. First time braising in a smoker. If the pan juices get too dark I can use bouillon cubes and fresh water to make up that last litre of stock.
Thinking out loud, here: it's a soup and I'm smoking a small beef blade roast to tear apart later. I need 4 litres (one gallon) of stock, only have 3 litres. Since it's a soup a crust on the beef isn't necessary so I put the meat and a litre of water in a roasting pan to catch the drippings/flavour as it cooks. I think it should give me the last litre of "stock" I need with deglazing. I do have no salt bouillon cubes to 'beef' up the flavour if necessary. I'm thinking because I'm using water in the pan that the drippings shouldn't burn to heck (like they do when I smoke meat on the rack with a drip tray below). Makes sense to me but we'll see what happens. First time braising in a smoker. If the pan juices get too dark I can use bouillon cubes and fresh water to make up that last litre of stock.
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deguerre
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Well, I said feel free to PM me. Didn't say anything about the PMs actually getting delivered...:wink::becky:
deguerre
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4th of July Pot Roasted Leg Of Lamb
Here 'tis. O'fittal TD entry. American raised 7.4 lb bone in leg of lamb, center cut, with baby Yukon gold taters, carrots, onion and fresh rosemary and thyme. Added a little beef stock during the cook. Started the kettle out at 225 for smoke and let it gradually increase in temp until it reached 300 after 2 1/2 hours with an IT of 135 when it was pulled, foiled and rested. We haven't made plates yet, but I liked the "one dish" shots so much that I've already got my money shot. Used apple wood chunks over Kingsford Comp.
On the kettle
Pulled to rest
I'd like to use the below pic for the TD entry...
I've got four hours to edit in the plated pics so I may change my mind on the Entry shot later...
OK! Plated pics
Here 'tis. O'fittal TD entry. American raised 7.4 lb bone in leg of lamb, center cut, with baby Yukon gold taters, carrots, onion and fresh rosemary and thyme. Added a little beef stock during the cook. Started the kettle out at 225 for smoke and let it gradually increase in temp until it reached 300 after 2 1/2 hours with an IT of 135 when it was pulled, foiled and rested. We haven't made plates yet, but I liked the "one dish" shots so much that I've already got my money shot. Used apple wood chunks over Kingsford Comp.
On the kettle
Pulled to rest
I'd like to use the below pic for the TD entry...
I've got four hours to edit in the plated pics so I may change my mind on the Entry shot later...
OK! Plated pics
Last edited:
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Looks heavenly Guerry!
angryfish01
is one Smokin' Farker
Yum, yum, yum!
oifmarine2003
Babbling Farker
Looks great, Guerry!
deguerre
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OK, six entries. Step it up y'all! Where's Kathy's green cookies and accompanying dish?
Guerry, you might want to reconsider this as your entry shot...just my $.01...
:wink:
angryfish01
is one Smokin' Farker
Excellent Guerry, but stand by......
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