Fwismoker
somebody shut me the fark up.
Ha, I can think of a lot better stops for a cooking lesson like LA or Oklahoma haha but thanks for the compliment... It definitely turned out well. For the gravy whisk whisk whisk
What's the fuss all about w/ L&S?
- Thread starter Fwismoker
- Start date
Fwismoker
somebody shut me the fark up.
Mr Observant! I see you noticed my wooden spoon that landed on a heating element in the dishwasher! lol
fnjay
is one Smokin' Farker
Mmmmm. Tasty!
Fwismoker
somebody shut me the fark up.
IIRC it was a blend of hickory, oak, cherry and maple. The tag on it said with a hot simmer that specific wood blend would embark a unique wood smoke flavor. I'm a sucker for good advertising.
Decoy205
Babbling Farker
Damn Keith! Mouthwatering post!!
creekwalker
Full Fledged Farker
Tremendous looking cook! This is the opposite of the limbo: how high can you go
Fwismoker
somebody shut me the fark up.
Thanks John! Every now and then just gotta mix things up as to not get bored.
Thanks! High as in height the cook grate can go up to 8" above the cylinder. Temp wise high I've cooked in the 700's in the dome but that's a hot fire. :flame: Most of the time 300*-500* up there is good depending on what's getting cooked.
Free Mr. Tony
is Blowin Smoke!
That gravy looks pretty delicious!
Fwismoker
somebody shut me the fark up.
Thanks, I lucked out because I should have siphoned some off drippings before I put everything in the fridge overnight but I was able to get enough of the fats and some juice to make a good roux.
1buckie
Babbling Farker
I mixed up some Key lime / horseradish mayo the other day...it was grate!!
PS: Killer gravy !!!!
Fwismoker
somebody shut me the fark up.
Thanks for the tip buckie, I'll give that a try sometime and if I can't find any key limes then maybe put in a squeeze of regular lime?
