 |
 |
It is currently Thu Apr 18, 2024 6:10 am |
|
All times are UTC - 8 hours |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Page 155 of 277 |
[ 4144 posts ] | Go to page Previous 1 ... 152, 153, 154, 155, 156, 157, 158 ... 277 Next |
| Print view | Previous topic | Next topic |
what did you cook today thread
| Author | Message |
|---|---|
|
Site Supporter   Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John 
|
Eat what you like brother, it's all good! It was just something I saw so I tried it and it worked well on the burger.
Maybe leave out the Mayo? _________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sat Apr 24, 2021 8:58 pm |
|
|
|
|
Site Supporter / FFL Dealer  Location: Tacoma, Washington Joined: Fri Nov 21, 2014 Posts: 8351
|
About last night...seared elk round.
 BLACK HAMMER ARMS Type 07 Class 2 NFA Dealer http://www.blackhammerarms.com http://www.facebook.com/blackhammerarms https://www.instagram.com/blackhammerarms GLOCK Certified Armourer _________________ BLACK HAMMER ARMS Buy A Suppressor http://www.silencershop.com/blackhammerarms Type 7 Class 2 SOT NFA Dealer 1911 Pistolsmithing Firearm Refinishing GLOCK Certified Armorer CMMG Authorized Dealer NEMO Arms Authorized Dealer http://www.blackhammerarms.com http://www.facebook.com/blackhammerarms https://www.instagram.com/blackhammerarms/ |
| Sun Apr 25, 2021 7:17 am |
|
|
|
|
Site Admin   Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52031 Real Name: Steve
|
Dang. Would eat.
 _________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Sun Apr 25, 2021 7:24 am |
|
|
|
|
Site Supporter  Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899 Real Name: Dave
|
Couple pics of the backyard BBQ yesterday. Brisket turned out perfect super tender. Cooked it till 203-205 degrees then rested in faux cambro for a couple hours before company came over for dinner. Getting gradually better at this brisket cooking business.
I'm using USDA prime whole packer brisket, trimming the extra fat, salt/pepper dry rub. On the grill I'm using a water tray underneath, spritzing with apple juice/apple cider vinegar mix about every hour, then about six hours in (internal meat temp about 165 degrees) I wrap in butcher paper to finish the cook. Cooking is done when internal meat temp reaches about 203-205 degrees. BBQ temp was between 225 - 250 degrees through the whole cook. Brisket tacos later today. You do not have the required permissions to view the files attached to this post. _________________ There are dead horses yet to be slain.... - NWGunner |
| Sun Apr 25, 2021 11:24 am |
|
|
|
|
Site Supporter  Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
|
usrifle wrote: Eat what you like brother, it's all good! It was just something I saw so I tried it and it worked well on the burger. Maybe leave out the Mayo? If you want to expand your burger styles there is a guy on Youtube named George Motz. He basically travels the US looking for regional burger styles and other burger history. Here is one of his videos: [youtube1]https://www.youtube.com/watch?v=IZCdcjo2V_c&list=PLAzrgbu8gEMKy_cdagrnF0zJAbGfPHzWi&index=7[/youtube1] |
| Sun Apr 25, 2021 3:31 pm |
|
|
|
|
Site Supporter Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
|
GeekWithGuns wrote: Couple pics of the backyard BBQ yesterday. Brisket turned out perfect super tender. Cooked it till 203-205 degrees then rested in faux cambro for a couple hours before company came over for dinner. Getting gradually better at this brisket cooking business. I'm using USDA prime whole packer brisket, trimming the extra fat, salt/pepper dry rub. On the grill I'm using a water tray underneath, spritzing with apple juice/apple cider vinegar mix about every hour, then about six hours in (internal meat temp about 165 degrees) I wrap in butcher paper to finish the cook. Cooking is done when internal meat temp reaches about 203-205 degrees. BBQ temp was between 225 - 250 degrees through the whole cook. Brisket tacos later today. Damn nice job, that looks really good. I think you have Brisket figured out.  _________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sun Apr 25, 2021 3:50 pm |
|
|
|
|
Site Moderator   Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12508 Real Name: Oly Damon
|
Trying the Ring of Wings tonight..2nd cook on the new Kettle...
You do not have the required permissions to view the files attached to this post. |
| Sun Apr 25, 2021 5:29 pm |
|
|
|
|
Site Supporter Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
|
olydemon wrote: Trying the Ring of Wings tonight..2nd cook on the new Kettle... Those look good. What do you have on them as they cook? |
| Sun Apr 25, 2021 7:56 pm |
|
|
|
 Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4872
|
I want to see DONE pics.....
 ETA - thats one hell of a load of wings! _________________ Plan B is actually repeating Plan A.... it just involves much more alcohol. Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense? |
| Sun Apr 25, 2021 8:28 pm |
|
|
|
|
Site Supporter Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
|
olydemon wrote: Trying the Ring of Wings tonight..2nd cook on the new Kettle... That's a beautiful thing Damon, hope they turned out great. _________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sun Apr 25, 2021 8:34 pm |
|
|
|
|
Site Moderator Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12508 Real Name: Oly Damon
|
Wetpaperbag wrote: olydemon wrote: Trying the Ring of Wings tonight..2nd cook on the new Kettle... Those look good. What do you have on them as they cook? These are just on the outer ring of the grill grate. This version Kettle has a center that is removable with extra accessories. The center cone blasts the heat, the internal temps were 450-500 on the lid gauge. For those wondering how they came out.... here are some during and after shots... and yea, it was a big batch. About 20 minutes in... Attachment: 20210425_190759.jpg Attachment: 20210425_190755.jpg First batch Attachment: 20210425_191935.jpg Closeup when done... Attachment: 20210425_191938.jpg Had enough left over for another batch... Attachment: 20210425_195730.jpg You do not have the required permissions to view the files attached to this post. |
| Sun Apr 25, 2021 10:15 pm |
|
|
|
|
Site Supporter Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
|
That looks like Chicken Wing heaven....Yes please!
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it. Guntrader wrote: Huh, maybe I was an asshole. NRA Member/RSO SAF 5 Year Donor GOA Member |
| Sun Apr 25, 2021 10:29 pm |
|
|
|
|
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4872
|
Nicely done
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol. Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense? |
| Mon Apr 26, 2021 6:36 am |
|
|
|
|
Site Moderator Location: Olympia, Warshington. Joined: Fri May 27, 2011 Posts: 12508 Real Name: Oly Damon
|
usrifle wrote: That looks like Chicken Wing heaven....Yes please! Yep, there are like 40 of those little fuckers in Chicken Heaven right now...  |
| Mon Apr 26, 2021 8:12 am |
|
|
|
|
Site Supporter Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899 Real Name: Dave
|
usrifle wrote: GeekWithGuns wrote: Couple pics of the backyard BBQ yesterday. Brisket turned out perfect super tender. Cooked it till 203-205 degrees then rested in faux cambro for a couple hours before company came over for dinner. Getting gradually better at this brisket cooking business. I'm using USDA prime whole packer brisket, trimming the extra fat, salt/pepper dry rub. On the grill I'm using a water tray underneath, spritzing with apple juice/apple cider vinegar mix about every hour, then about six hours in (internal meat temp about 165 degrees) I wrap in butcher paper to finish the cook. Cooking is done when internal meat temp reaches about 203-205 degrees. BBQ temp was between 225 - 250 degrees through the whole cook. Brisket tacos later today. Damn nice job, that looks really good. I think you have Brisket figured out. Thanks. It's been a long road to get here. Some of my earlier brisket cooks were pretty dry and tough. I think brisket is relatively unforgiving to any mistakes and tends to dry out easily. Really grateful my last two cooks have turned out really well. BBQ in Texas is all about the beef All the big BBQ joints serve pulled pork, chicken, and sausages too but the big stars in Texas are brisket and beef ribs. I can't really call myself a bona fide resident of Texas till I can serve an excellent cut of brisket or beef ribs _________________ There are dead horses yet to be slain.... - NWGunner |
| Mon Apr 26, 2021 8:16 am |
|
|
|
|
|
Page 155 of 277 |
[ 4144 posts ] | Go to page Previous 1 ... 152, 153, 154, 155, 156, 157, 158 ... 277 Next |
|
All times are UTC - 8 hours |
Who is online |
Users browsing this forum: No registered users and 44 guests |
| You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum |
|
|
|
|
|
|
|
|
|
|
|
|
|
|