The Thin Blue Smoke thread VIII- BBQ at the B&B
- Thread starter Jim
- Start date
Here are my wings from Jan 01.
Smoked/Grilled wings, 1/2 naked and 1/2 Franklin Sauce, Southwest Super Foods Salad, potatoes with peppers and onions. It was my first time using a brine and I went with a simple Salt/Water mixture. They turned out perfect.
Grilling:
Off the grill:
Plated:
Aftermath:
Smoked/Grilled wings, 1/2 naked and 1/2 Franklin Sauce, Southwest Super Foods Salad, potatoes with peppers and onions. It was my first time using a brine and I went with a simple Salt/Water mixture. They turned out perfect.
Grilling:
Off the grill:
Plated:
Aftermath:
Jim has started the 2016 blue smoke thread- it is now officially 2016 
simon1
Self Ignored by Vista
Nice lookin' chicken...and steaks!
I may make a trip to Houston, so I guess I'd better polish up my BBQ .45.
https://www.washingtonpost.com/news...-rewarding-customers-who-bring-in-their-guns/
I may make a trip to Houston, so I guess I'd better polish up my BBQ .45.
https://www.washingtonpost.com/news...-rewarding-customers-who-bring-in-their-guns/
That means BBQ without beer- is that even legal?Nice lookin' chicken...and steaks!
I may make a trip to Houston, so I guess I'd better polish up my BBQ .45.
https://www.washingtonpost.com/news...-rewarding-customers-who-bring-in-their-guns/
Then I should be locked up. I've never had a beer with BBQ
simon1
Self Ignored by Vista
That means BBQ without beer- is that even legal?
Yeah, it's kinda legal if you don't get caught. Sometimes I don't have a beer when I eat BBQ for breakfast.
At that point, I think a good glass a sweet tea is in order. Unless you work third shift, like I used to. I used to get strange looks buying beer at 8 AM.
Yesterday I did some cooking for the week.
4 chicken thighs
3 links of kielbasa
3 racks of ribs
0 pictures
4 chicken thighs
3 links of kielbasa
3 racks of ribs
0 pictures
Throw them out and start over....pictures this time.
Just pork strips and lamb cutlets.
Just?
Nothing flash just salt, pepper, a little oil and cooked. Turned out very nice.
We had a salad with it, with some nice sweet green tomatoes in it. Simple but very nice.
Lamb with anything is a luxury, at least in my opinion
Today will find me throwing some pork spareribs and fresh spicy Italian sausages in the smoker today. Pics to follow.
Let's get ready to rumble!​ftfy-Aaron
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You know those steaks that turn out really tender........yep that was this.
A reverse sear smoke to 120 then on direct hot coals for 1 minute each side to medium rare.
A reverse sear smoke to 120 then on direct hot coals for 1 minute each side to medium rare.
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Nicely done Aaron.
Reverse Sear is how I pretty much do all my steaks now too.
Yours looks perfect. Do you remember what temp you pulled them off at? Once I get my Popov field notes in hand (already ordered), I'm going to start taking more detailed notes on my cooks that turn out perfect.
I uses to track them, but lost track of them and started slacking on the note taking.
Reverse Sear is how I pretty much do all my steaks now too.
Yours looks perfect. Do you remember what temp you pulled them off at? Once I get my Popov field notes in hand (already ordered), I'm going to start taking more detailed notes on my cooks that turn out perfect.
I uses to track them, but lost track of them and started slacking on the note taking.
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I used my Maverick temp prop for the smoke off direct heat. It took about an hour or so to get up to temp. That's fine because I like a good smoked steak. But I didn't use it on direct heat over the coals. I'm guessing it was at 130 or 135. This may be in the top 3 of steaks I've ever made.
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