|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
09-20-2009, 02:55 PM
|
#1 |
|
somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
|
Cooking for the week....
The Egg has been getting a work out this weekend. Yesterday Big Al smoked a fatty and 3 pounds of sweet italain sausage. We used some of the sausage along with leftover pulled pork and brisket in some jambalya. Yeah, I know - no pics, didn't happen. Let me tell you - it was a delicious figment of my imagination.
Today, thanks to Ross' post of Thirdeye's chicken thighs I deboned and defatted 10 thighs, gave them a dusting of Yardbird and onto the Egg they went...  Once they came off I put on some ABTs and 2 pork chops I brined for a few hours. First time brining anything so I am interested in how they taste - they look good!   It's going to be a week of good eats around here!!!
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
|
|
|
09-20-2009, 02:58 PM
|
#2 |
|
On the road to being a farker
Join Date: 08-10-09
Location: Whitfield Estates, TN
|
Good lookin' food. And good lookin' ABT stand, too!
|
|
|
|
|
09-20-2009, 03:58 PM
|
#3 |
|
is one Smokin' Farker
Join Date: 10-14-07
Location: Arlington, Nebraska
|
Looks good, cant wait to hear how those chops turned out.
__________________
Char Corduroy Pillows are Making Headlines Operation BBQ for our Troops- Midwest Division www.operationbbqmw.org |
|
|
|
|
09-20-2009, 05:56 PM
|
#4 |
|
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
|
nice job Lynn !
__________________
XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
|
|
|
|
09-20-2009, 06:23 PM
|
#5 |
|
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
|
looks killer!
can I ask what brine that you used?
__________________
Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
|
|
|
|
09-20-2009, 07:01 PM
|
#6 | |
|
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
|
Quote:
I went 50/50 Brown Sugar and Salt - let it set for about 2 hours or so - I'll let you know how it tastes...
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
|
|
|
|
|
09-20-2009, 08:01 PM
|
#7 |
|
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Just looking at it you know yhe chops were a success. Great looking food
|
|
|
|
|
09-20-2009, 08:10 PM
|
#8 |
|
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
|
That looks real tasty! I want to try your 50/50 brine, after you tell how they tasted...
__________________
 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
|
|
|
|
09-20-2009, 08:26 PM
|
#9 |
|
Babbling Farker
  Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
|
Way to go Lynn, mighty good looking groceries!
__________________
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
|
|
|
|
09-21-2009, 06:35 AM
|
#10 |
|
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
Nice eats!
__________________
-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 |
|
|
|
|
09-21-2009, 08:11 AM
|
#11 |
|
is one Smokin' Farker
Join Date: 08-06-09
Location: SE coast FL
|
Good looking stuff. I have come to the point that I won't grill any chops or poultry that isn't brined/injected first. Whole birds that are going to get smoked are brined first. Personally, I find that not only does it help with moisture, it also becomes my first step in building flavor.
 Craig
__________________
Gas is an abomination! |
|
|
|
|
09-21-2009, 07:19 PM
|
#12 |
|
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
|
Update on the pork chops....
I had the pork chops for dinner tonight. I reheated it in the microwave (yeah, I know) 2 minutes at 60% power.
It was still very juicy - I can't say I liked it smoked so I will probably just grill from now on, but the brining is here to stay.
__________________
L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
|
|
|
|
09-21-2009, 09:12 PM
|
#13 |
|
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
|
Good lookin' eats right there L-M! There's a lot of different flavors that you can add with brining.
__________________
Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks  UDS 075 UCB WSM and a bunch of other stuff. |
|
|
|
|
09-21-2009, 10:56 PM
|
#14 |
|
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
|
Nice work!
This would make a good weekly thread akin to JD's "What's cookin' this weekend" post's. It's Monday Farkers! Whatcha cookin for the week?
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
|
|
|
|
09-21-2009, 11:02 PM
|
#15 |
|
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
|
Nice grub, LM!
Had shrimp and grits tonight, Brian, burp!
__________________
Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Cooking for a girl this week, need ideas | KSUbbq | Q-talk | 93 | 05-01-2009 03:56 PM |
| Cooking for the week... | LMAJ | Q-talk | 21 | 10-21-2008 09:52 AM |
| What's Cooking This Week? | nmayeux | Q-talk | 2 | 08-24-2008 06:27 PM |
| Thread Tools | |
|
|
