Baychilla
is one Smokin' Farker
I went through my photo host and saw that there were some cooks that I shot but hadn't posted yet.
A baked ziti (couldn't find any ziti so went with rigatoni - I don't think it made any difference). While this was entirely an indoor cook the smoked mozzarella gave it a nice cooked over wood flavor. Pasta, sauce, sausage and cheese. Yum.
A local grocery store had chicken on sale, so why not use it in an outdoor/indoor cook
I smoked it on the Mak
Seared off some Andouille
Baked some flour
Made some homemade smokey chicken stock from previous cooks
Sauteed the trinity (ok I subbed Poblano for green bell pepper)
And something that might be related to gumbo ensued
I'd finally found bone in shortribs at CostCo so gave some of those a try on my Lonestar. While they probed tender they weren't as tender as I would've liked. What wasn't consumed the first night was removed from the bone and made into a chili.
"Finished"
Served it with some homemade pickled onions
A baked ziti (couldn't find any ziti so went with rigatoni - I don't think it made any difference). While this was entirely an indoor cook the smoked mozzarella gave it a nice cooked over wood flavor. Pasta, sauce, sausage and cheese. Yum.
A local grocery store had chicken on sale, so why not use it in an outdoor/indoor cook
I smoked it on the Mak
Seared off some Andouille
Baked some flour
Made some homemade smokey chicken stock from previous cooks
Sauteed the trinity (ok I subbed Poblano for green bell pepper)
And something that might be related to gumbo ensued
I'd finally found bone in shortribs at CostCo so gave some of those a try on my Lonestar. While they probed tender they weren't as tender as I would've liked. What wasn't consumed the first night was removed from the bone and made into a chili.
"Finished"
Served it with some homemade pickled onions