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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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05-24-2009, 11:56 AM
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#1 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Yesterday was WSM Smoke Day V
... and true to form, I felt compelled to pull out the WSM and participate/celebrate. First up, chili (ground beef, no beans) on the bottom rack:
 Top that with a 10-lb. beef round tip:  Prep some bacon-wrapped stuffed mushrooms:  Mushrooms and taters added to the smoker:  Almost done:  Stuffed shrooms ready to eat:  Smokey chili (went great over the baked potatoes):  Plate o' beef:  This mornings leftover report: mushrooms long gone, just enough chili left for chili dogs tomorrow, and lots of beef for sandwiches. Considering that the only thing on the menu yesterday that I had done before on the WSM was the potatoes, it all turned out real good.
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[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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05-24-2009, 12:11 PM
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#2 |
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is One Chatty Farker
Join Date: 07-07-04
Location: Richardson, Texas
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Lunch is served.
What was the stuffing in the mushrooms?
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************************************ Mark P. The reason I love this site: http://www.bbq-brethren.com/forum/sh...ad.php?t=59061 3 WSM's Weber Kettle w/ rotisserie Weber Genesis 2 Turkey Fryers |
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05-24-2009, 12:16 PM
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#3 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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The stuffing was feta cheese, fresh tomato, onion, and Canadian bacon. Each mushroom was covered with 1/2 slice bacon, and then wrapped around the outside with a full slice. They stayed on the smoker for about 90 minutes; I took them off at about 60 minutes and the bacon wasn't thoroughly cooked on the inside, so back on the smoker they went.
__________________
[B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE] |
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05-24-2009, 12:19 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Aw man, now I'm hungry.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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