oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-10-2013, 06:21 PM   #31
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default

Quote:
Originally Posted by spedly View Post
Blackened prime rib? Sorry you lost me after I read that. Sounds amazing.
Yea, pretty damn good! I've got a 2 bone prime rib leftover vacuum packed in the freezer. I'll pull it out and thaw and get it up to room temps, then slice it relatively thin (about 1/2"-3/4") apply a good blackening rub and just sear in cast iron skillet over a super hot fire (it is already cooked to rare, don't want to take it too far). Yum!
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is online now   Reply With Quote


Thanks from:--->
Old 10-10-2013, 06:31 PM   #32
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default Update - first dinner

Tonight had to be pretty quick. Mac (my son) was at college all day and I was stacking hay round bales in the barn. Nettles sausage links (a local spicy brat) & grilled onion sandwiches. They look pretty lonely on the 26.75 OGT, should have pulled a fatty or two out of the freezer.

Fresh cuban bread, little yellow mustard & grilled onions.

OK, definitely a guy meal. Gonna have to do better with veggies & stuff for the rest of the week. Pulled some smoked chicken leftovers out of the freezer for tomorrow - smoked chicken enchilada soup!
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is online now   Reply With Quote


Old 10-10-2013, 06:44 PM   #33
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

That is a great looking sandwich!
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 10-10-2013, 09:35 PM   #34
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

I love good cubam bread.
The sammiches look great
__________________
IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
Diesel Dave is online now   Reply With Quote


Old 10-10-2013, 10:16 PM   #35
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

I would just .......PIG OUT!
I would be eating bacon cheese burgers, bacon wrapped fatties and steak and eggs for breakfast every day!!!
I am hoping your wife does not belong to this forum.
Fried chicken and wafels are also the bomb for breakfast or supper. Just go crazy. And let us know how you both survived.
__________________
"You have never really lived until you have done something for someone who can never repay you."


"I wish my mind could forget what my eyes have seen. "



"Heavily medicated for your protection. "







Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Old 10-10-2013, 10:26 PM   #36
Packmanjim
Full Fledged Farker

 
Packmanjim's Avatar
 
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
Default

I love veggies on the grill but to feed a 19 yr old you need to make a skillet of goolash with poblano and bell peppers and large elbow noodles. Best with lean ground beef but ground turkey works great too.
__________________
Lang 36" Hybrid offset w/warmer Box
Weber Smokey Mtn 22-1/2"
Jumbo Joe Stainless 18"
Smokey Joe mini
Smokin Cajun Gasser
Packmanjim is offline   Reply With Quote


Old 10-10-2013, 10:30 PM   #37
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Default

LOL, you do know you need to figure in some left overs...

That said how about some mushroom and swiss burgers..and fries.
__________________
If you think this post is stupid dumb lame or I talk too much then don't read it...Don't have anything good to say then say NOTHING.
***Proud member of the "700" Club!!!*** Feel the burn of infrared radiance!


Need a new cooker? Build a Jimmy


Double O' Seven Rotisserie/Grill/Smoker Hybrid and offset! ... plus warmer
Fwismoker is offline   Reply With Quote


Old 10-10-2013, 10:41 PM   #38
spedly
Full Fledged Farker
 
spedly's Avatar
 
Join Date: 04-27-13
Location: Regina, Canada
Default

Quote:
Originally Posted by dwfisk View Post
Yea, pretty damn good! I've got a 2 bone prime rib leftover vacuum packed in the freezer. I'll pull it out and thaw and get it up to room temps, then slice it relatively thin (about 1/2"-3/4") apply a good blackening rub and just sear in cast iron skillet over a super hot fire (it is already cooked to rare, don't want to take it too far). Yum!
Oh man my mouth is literally watering right now as I picture it in my head. So you're roasting the prime rib first then finishing it off in a super hot pan with blackening spice? Wow I actually feel kind of dumb for not thinking of that before. It sounds unreal!!
__________________
Pitmaker BBQ Safe, CyberQ-WiFi, Weber Performer, British Racing Green Thermapen
spedly is offline   Reply With Quote


Old 10-10-2013, 10:53 PM   #39
caseydog
somebody shut me the fark up.
 
caseydog's Avatar
 
Join Date: 07-08-10
Location: Texas
Default

Quote:
Originally Posted by bbqbull View Post
I would just .......PIG OUT!
I would be eating bacon cheese burgers, bacon wrapped fatties and steak and eggs for breakfast every day!!!
I am hoping your wife does not belong to this forum.
Fried chicken and wafels are also the bomb for breakfast or supper. Just go crazy. And let us know how you both survived.
I hope you stay married, or you are gonna' be 350 pounds of heart attack waiting to happen.

CD
caseydog is offline   Reply With Quote


Thanks from:--->
Old 10-11-2013, 12:25 AM   #40
jeffturnerjr
is one Smokin' Farker
 
jeffturnerjr's Avatar
 
Join Date: 08-20-13
Location: Midland, TX
Default

^^^^^ yes.
__________________
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
jeffturnerjr is offline   Reply With Quote


Thanks from:--->
Old 10-11-2013, 06:55 AM   #41
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default

Quote:
Originally Posted by spedly View Post
Oh man my mouth is literally watering right now as I picture it in my head. So you're roasting the prime rib first then finishing it off in a super hot pan with blackening spice? Wow I actually feel kind of dumb for not thinking of that before. It sounds unreal!!
Yep, we usually cook bone in full rib roasts and cut the leftovers (if any) into 2 bone segments, vacuum bag & freeze. I have one left in the freezer so I'll just thaw, debone (use the bone for an au jus) cut into slices and blacken. Thin slices make great sammies, thicker for a plated dinner.
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
dwfisk is online now   Reply With Quote


Old 10-11-2013, 07:03 AM   #42
chris_c
Found some matches.
 
Join Date: 10-07-13
Location: Centreville, VA
Default

I'm with the other folks who suggested pork shoulder. You can add it into other recipes as well, if you get sick of BBQ (*gasp*)

One thing that went over really well with my girls, was adding the smokey pork into mac and cheese.

You also could do a large batch of chili.. Or you could feed them like my father did, with his left over c-rats and MREs (Meals Ready to Eat).

Good luck!
__________________
Pioneer BBQ | KCBS | 22.5" WSM |Cyber-Q | Weber E-310
chris_c is offline   Reply With Quote


Thanks from:--->
Old 10-11-2013, 09:11 AM   #43
daninnewjersey
is Blowin Smoke!

 
Join Date: 01-01-11
Location: Southern NJ
Default

smoked chicken enchilada soup!

Please elaborate....that sounds very interesting.....
__________________
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
daninnewjersey is offline   Reply With Quote


Thanks from:--->
Old 10-11-2013, 09:34 AM   #44
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, Florida
Default

Quote:
Originally Posted by daninnewjersey View Post
smoked chicken enchilada soup!

Please elaborate....that sounds very interesting.....
It is on the menu for tonight. I'm starting with a google'd up recipe that is supposed to be a knock off of Chili's "chicken enchilada soup". Theirs has a significant cheese component I really like. Seems all the recipes suggest boneless skinless breasts, but I have a bunch of leftover smoked chicken defrosting now and will use that. I'll put up a quick update after dinner tonight.
__________________
I'm Dave
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

Last edited by dwfisk; 10-11-2013 at 10:00 AM..
dwfisk is online now   Reply With Quote


Old 10-11-2013, 10:33 AM   #45
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

Quote:
Originally Posted by dwfisk View Post
It is on the menu for tonight. I'm starting with a google'd up recipe that is supposed to be a knock off of Chili's "chicken enchilada soup". Theirs has a significant cheese component I really like. Seems all the recipes suggest boneless skinless breasts, but I have a bunch of leftover smoked chicken defrosting now and will use that. I'll put up a quick update after dinner tonight.
I bet it will be phenomenal!
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:34 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.