Finney
Master Chef
Greg-ie's company only makes the ass end.Greg Rempe said:Trailers Woodie....trailers....not trucks!!
Who's cooking what for Super Bowl
- Thread starter john pen
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And what a fine ass-end it is!!! 8) Not like thoes POS Freightshakers ya'll build! Almost brought down the whole Class 8 industry all by yourselves...Damn Jim Hebee 
Finney
Master Chef
Damn Jim Hebee is right.Greg Rempe said:And what a fine ass-end it is!!! 8) Not like thoes POS Freightshakers ya'll build! Almost brought down the whole Class 8 industry all by yourselves...Damn Jim Hebee
Now he's messing up Seagrave Fire Trucks.
Captain Morgan
Chef Extraordinaire
what's a jolly portabello?
Why it's a happy mushroom, of course! :-D 8)
Captain Morgan
Chef Extraordinaire
I don't think I've ever seen a happy mushrooms, but a friend of mine sure gets happy from mushrooms.
She once told me she was a mushroom, cause it work we keep her in the dark and feed her sh@%*.
She once told me she was a mushroom, cause it work we keep her in the dark and feed her sh@%*.
Finney
Master Chef
I recently read that you should remove the 'gills' from the portabello cap with a spoon before cooking. I've always just left them. I'll give removal a try though.
I just brush them with EVOO and throw on the grill. Take them off and sprinkle blue cheese all over them. Yuuuuuummmmie
I just brush them with EVOO and throw on the grill. Take them off and sprinkle blue cheese all over them. Yuuuuuummmmie
Uncle Al
Senior Cook
Chris,
You remove the gills to prevent a sauce from turning grey. On the grill leave the gills.
Uncle Al
You remove the gills to prevent a sauce from turning grey. On the grill leave the gills.
Uncle Al
Uncle Al
Senior Cook
Ya oughta try them marinated in Italian salad dressing before grilling and then top with grated cheese !!!!!!!
Uncle Al
Uncle Al
LarryWolfe
Chef Extraordinaire
Keith are you making BBQ or hot chocolate?
jminion1
Sous Chef
Keith
Sounds good, would use New Mexican chili pepper for chili powder and add turbinado sugar, will have to give it a try.
Jim
Sounds good, would use New Mexican chili pepper for chili powder and add turbinado sugar, will have to give it a try.
Jim
Captain Morgan
Chef Extraordinaire
I'm hearing more and more about chocolate in chili recipes, and now rubs and marinades for other meats.....anybody tried that?
Welll I know I promised not to go near anything sharp, hot, or combustible but..... Mirculously.... my guru repaired itself..... my butcher called and said he had a 14. 5. lb full brisket a customer hadn't picked up and Icould have it for $20 ..... and it's supposed to get close to 50 degees today no wind.
So I'm cooking a 14.5 lb brisket and an 8 lb chuck roast.
Used the rib rub FATZ posted on both. mustard slathered the chuck roast.
Gonna put 'em on around 10 PM. Intend to make a back cut brisket just before foiling the flat and make burnt ends out of the back cut.
In another omen of good fortune turns out the saran wrap I bought was green.
Guru repairs istself, 50 degrees no wind, $20 brisket, green saran wrap. Guess this means Philly wins!!!!!!
So I'm cooking a 14.5 lb brisket and an 8 lb chuck roast.
Used the rib rub FATZ posted on both. mustard slathered the chuck roast.
Gonna put 'em on around 10 PM. Intend to make a back cut brisket just before foiling the flat and make burnt ends out of the back cut.
In another omen of good fortune turns out the saran wrap I bought was green.
Guru repairs istself, 50 degrees no wind, $20 brisket, green saran wrap. Guess this means Philly wins!!!!!!
Nick Prochilo
Chef Extraordinaire
ROB O said:
I don't think so!!!!!!!!!!!!!!!!!!! :-D
LarryWolfe
Chef Extraordinaire
Keith I was busting your chops! I am anxious to try a rub like that in the future!
Shawn White
Sous Chef
I picked up 20 lbs of fresh boneless skinless chicken breasts on sale yesterday ... I'm going to trim, pre-freeze then portion and vac-pac. If I have time I'm gonna try making some chicken fingers this afternoon, though I don't have a deep fryer. I'm thinking to pan fry them in canola oil.
For supper I'm going to bread and fry breast pieces (halved horizontally if too thick) then cover them in marinara sauce I made yesterday (will add green pepper and mushrooms), top with mozza cheese, then bake them 'till the cheese is brown and eat it with pasta, marinara sauce, garlic toast and ceaser salad.
For supper I'm going to bread and fry breast pieces (halved horizontally if too thick) then cover them in marinara sauce I made yesterday (will add green pepper and mushrooms), top with mozza cheese, then bake them 'till the cheese is brown and eat it with pasta, marinara sauce, garlic toast and ceaser salad.
Woodman1
Executive Chef
Just pulled the meat off the pit:
butts @ 10 hrs
briskets (flats) @ 7.5 hours
foiled and sitting in a cooler for slicing / chopping around 6:30 . Beans in the oven . Gonna pull them at about 5:00. They're in cast iron so they'll stay hot for several hundred years! Carting it over to the smoke shop to feed a bunch of old buddies! Woody
butts @ 10 hrs
briskets (flats) @ 7.5 hours
foiled and sitting in a cooler for slicing / chopping around 6:30 . Beans in the oven . Gonna pull them at about 5:00. They're in cast iron so they'll stay hot for several hundred years! Carting it over to the smoke shop to feed a bunch of old buddies! Woody
Heaven forbid you should feed me, right?
Wish I could cook butts in 10hrs and briskets in 7.5hrs.
Wish I could cook butts in 10hrs and briskets in 7.5hrs.
OP
OP
john pen
Master Chef
Just pulled my butt (PORK BUTT !!!) off ...12 hours..small butt around 6 to 7 lbs..ABT's are about 15 min away from being done, then the last batch of ABT's go on with sausage....hoping to eat between 6 and 7......long night ..lots of beer and even caught a few hours sleep this am...
Good times....
Good times....
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