FOOD

[600#gorilla]

http://homepage.mac.com/juggle5/travel/Hawaii2000/Cooking.html



http://www.tasteofcuba.com/pig-roasting-grill.html

[pmahnn]

gimme dat cheek

[Tronic]

Yesterday's lunch. Mmmmm... Pesto, Avocado, Salmon and smoked salt.

[600#gorilla]

nobody makes it better than me, bitchez.

[Tronic]

^ That gives me bitter/sweet high school flashbacks...

SMOKENATOR 1000!
Finally got some time (11 hours!) to try out our new accessory. We are very pleased with the product and the results:









It was over nine pounds. We used pecan wood chips (only thing I could find last minute) and had to add them regularly to keep the smoke pipping. The coals were mostly lump with the starters being kingsford mesquite briquettes (what we had). We added a combination of the two as the cook continued. The smoke flavor was intense. The place I buy the Pernil from has them pre marinated in red pepper, paprika, and oregano and I added a dry rub of coriander, cumin, garlic, onion, pepper and salt. We smoked some whole garlic and jalapeños and made a spectacular barbecue sauce. I am very happy and looking forward to doing ribs and trying out some smoked fish.

[600#gorilla]

muy bien.

[slim]

Nice result! How long was the shoulder on for?

I'm going to do a butt for my next experiment. Got some spicy homemade BBQ sauce at the local market...

[Tronic]

I underestimated the hugeness of the butt. I was expecting about 8 but It was on for about 11 hours after which we just couldn't take it anymore. I was watching the internal temp and took it out after it was over the 165 range. We lopped off a hunk and devoured it and wrapped the rest in foil to rest and retain its juicyness. The butcher had made some stabs in the butt for the marinade to seep into and I filled those with garlic cloves. We made some beans with the bone last night that were out of this world. The whole house was infused with that delicious smoke smell.

[bazo qop]

^ That gives me bitter/sweet high school flashbacks...

SMOKENATOR 1000!
Finally got some time (11 hours!) to try out our new accessory. We are very pleased with the product and the results:









It was over nine pounds. We used pecan wood chips (only thing I could find last minute) and had to add them regularly to keep the smoke pipping. The coals were mostly lump with the starters being kingsford mesquite briquettes (what we had). We added a combination of the two as the cook continued. The smoke flavor was intense. The place I buy the Pernil from has them pre marinated in red pepper, paprika, and oregano and I added a dry rub of coriander, cumin, garlic, onion, pepper and salt. We smoked some whole garlic and jalapeños and made a spectacular barbecue sauce. I am very happy and looking forward to doing ribs and trying out some smoked fish.

Oy.....I drool.

[evil temptress]

Got some spicy homemade BBQ sauce at the local market...

Thanks to your awesome wife!

[pmahnn]

http://www.slate.com/id/2264829/entry/2118537/

RELEVANT

[skav]

Just made a stirfry using 1 habenero, 2 tablespoons of the chinese chili glop, soy sauce, and sugar for the sauce.

HELL YEA. The little bit of sugar really brought the flavor/heat level to where it needs to be.

[Tronic]

http://www.slate.com/id/2264829/entry/2118537/
RELEVANT

I guess I have to go to Arthur Bryant's.

[Tronic]

http://www.geekologie.com/2010/07/14/periodic-meats-full.jpg

[skav]

Just got a sammich from an "east coast style deli" here in Flag.

FUCK YOU. YOU DON'T DESERVE TO ASSOCIATE YOURSELF WITH THE SAMMICH CAPITAL OF THE UNIVERSE.

C-, and overpriced at that.

[slim]

I finally found a place that does a decent brisket. Hard black exterior that tastes AMAZING and a soft tender interior.

They call themselves "texas pit BBQ" and I'm down with it. I'm getting a red hot next time I go.

Oh, and they put bacon on their potato salad so win there too.

[Lox]

Brisket pilgrimage to 12th @ Lamar or invalid.

[bazo qop]

I am now grilling chicken wings with just salt and pepper..




Sometimes the simple things are best.

[VTP]

I am now grilling chicken wings with just salt and pepper..




Sometimes the simple things are best.

brines are better.

just got a shun knife, been cutting up chickens past three days in a row. shun, fuck yeah.

[malachi]

+1 on brining
+1 on Shun