Kevin
Quintessential Chatty Farker
- Joined
- Feb 6, 2005
- Location
- Southern...
Good on you icmn62, OK, Gary., Man this laptop takes some gettin used to. Can't type for chit.,
Upcoming weekend cooking - 11/11-11/13
- Thread starter chad
- Start date
Kevin said:
Why... Is something wrong with the picture? It shows up fine for me...
Jeff_in_KC
somebody shut me the fark up.
- Joined
- Jan 4, 2005
- Location
- Pleasant...
Red X here too, Ron...
OK... I deleted the farking picture. I'm done with posting pictures...
I have 2 3# veal breasts rubbed and resting in the fridge now, will smoke them tomorrow, along with a couple of fatties, a chunk of cure 81 ham, and maye some baby back's-if I let my wife talk me into it.
I did not cook outside last night, but here is an idea of what we had for dinner.
Pulled pork, from the freezer, heated up and piled on a grilled portobello cap [ok, I DID grill the mushrooms outside], topped with cheddar cheese and green onions and run under the broiler till bubbly.
I did not cook outside last night, but here is an idea of what we had for dinner.
Pulled pork, from the freezer, heated up and piled on a grilled portobello cap [ok, I DID grill the mushrooms outside], topped with cheddar cheese and green onions and run under the broiler till bubbly.
Steaks tonight. Other than that I haven't thought about it yet. It will have to be Sunday what ever it might be. Taking a break on tailgating this week, just going to walk around campus before the game and have a stadium dog for a change.
OK... I'm going to try again... I guess I'm just a glutton for punishment...
Here's the buckboard bacon picture from last night...
And here is the brisket that cooked overnight. I pulled it at 192 internal.
Here's the buckboard bacon picture from last night...
And here is the brisket that cooked overnight. I pulled it at 192 internal.
.
U
ulikadawgs
Guest
This weekend is going to be 2 butts and some spareribs and a fattie or 2
I'm on a roll with pictures, so here's the Buckboard Bacon after slicing!
I fried up a couple of slices to taste. Good stuff! A little salty, but I like salty! Id looks and tastes more like ham than bacon, but it is still good!
I fried up a couple of slices to taste. Good stuff! A little salty, but I like salty! Id looks and tastes more like ham than bacon, but it is still good!
S
scottyd
Guest
That buck board bacon looks good.
VitaminQ
is Blowin Smoke!
- Joined
- Jun 29, 2005
- Location
- Dallas, TX
Farkin rain forecast made me have to put the smoker in the garage. But it's fired up and I've got two pounds of jerky cookin' at about 200 degrees. Cured it with HiMountain jerky cure, and I am so looking forward to it. I've got a few turkey legs and a couple of chuck roasts to throw on later. And a maple fatty, natch!
chad
somebody shut me the fark up.
- Joined
- Aug 13, 2003
- Location
- Clearwat...
Well, the buckboard bacon is in my large cooker (I can't help it. It takes even less watching that the WSM for this kind of cooking). Gas burner going for the "without smoke" phase but a chimney of Kingsford is lit and the charcoal basket is ready to go in a few minutes. I covered it with turbinado sugar prior to putting it in the 150 degree cooker.
VitaminQ
is Blowin Smoke!
- Joined
- Jun 29, 2005
- Location
- Dallas, TX
Yes- garage door is open and the jones is being fed. Got the cooker just barely inside so it stays dry when the heavens open up, and I've got a fan to pull the smoke outside. It's working pretty well, all things considered. I just pulled the jerky off and it's farkin fantastic!
