THE BBQ BRETHREN FORUMS

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I tossed a whole eggplant in the smoker to see what would happen. It did not look delicious. I'll admit that I wasn't very attentive during the process.
 
I shoulda stuffed my eggplant. We had a bunch of 'em growing so we just threw it in whole. Like they say, you get out of it what you put into it.
 
Now, what would lead to smoking a turtle? I have eaten turtle, it is not good IMO. And it is a heritage food for me, it still was not good.
 
LOOK OUT GUERRY!! It's the return of the Sea Urchin!!!

I had a moment of delirium :wacko: that caused me to think eggplant McRibs could compete in a TD...
Original Thread:
http://www.bbq-brethren.com/forum/showthread.php?t=95272

A couple of preview pics -

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Back in high school, my buddy had this hand rolled cigarette...






Sorry, but somebody had to.
 
A new, really nice big Asian market opened on the south side of Milwaukee recently. Mainly Vietnamese, but they've got everything. There's a lot of interesting seafood and poultry options there that are just begging for a trip through the WSM. There's everything from whole birds smaller than my fist to salmon heads larger than my head!
 
I was wondering what took so long for the eggplant to show up. In north India, they make dish out of charred eggplants (you just char the skin until the insides are cooked to mush) that I've never cared much for - it's a texture thing.
 
those smoked sausage balls look delicious. i bet those would be great in some pasta along with some smoked meatballs.

smoked fish sticks made me think of smoking mozarella sticks. i bet that is nothing new but it sounds delicious to me.
 
Im sure others agree, if it can be cooked by any other method, it can be smoked, might take some 'spearamentin but it can be done! :thumb:

Got some onions, japs and whole fresh shrooms on the kettle right now waiting for the steak to join them... Mmmmmmmm
 
Smoked a whole braunshweiger (sp?) roll once. Farkin delicious. But then, I like braunsheiger anyway! But smokin it made it PERFECT! Did it for myself and my sister-in-law. She said she always loved it too, until I told her that it was liver sausage. THEN, oddly she didn't care for it anymore.:crazy:

Also did a naked chorizo fatty that day.....
 
Thanks. It was DAMN GOOD! Rich as hell, but cravingly delicious! Highly Recommended! Had to have something to cut through the richness, the parsley and lime did it perfectly! You could use cilantro as well but I'm a much bigger fan of parsley over cilantro. :thumb:

Cheers

AGREED,cilantro and rosemary should be classified as weeds,not herbs.:clap2:
 
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