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  • mama's day cook & more

    well i cooked & ate well all week so........mother's day didn't top it.

    bison burgers 1/2 bison & 1/2 regular beef to compensate for the leanness.
    finally used the burger press to do these.



    w/ cheddar,jalapenos,& bacon(hint Derek) on texas toast


    last of the gulf shrimp
    done up w/ my cheesy bacon grits(no plated pic-i was hungry)


    there was roast pork w/ mashed taters but no pics.

    finally,Mother's day ribeyes w/ mac & cheese and salad.


    brink vertical charcoal(the carp)
    18" old smokey charcoal grill/smoker
    cast iron Hibachi
    22" Kettle w/ "Smoke-EZ" styled riser extension
    & rotisserator
    12x7 wells cargo vending trailer(mods in progress)
    stuffer,slicer & more carp than i can fit in it...
    Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

    Blues-N-Cues Concessions & Catering
    http://blues-n-cuesbbq.com/
    my music recordings-
    http://www.reverbnation.com/rlcltd






  • #2
    Now that's smokin.
    Chargriller Pro w. sfb
    Ducane 4100 propane grill
    Brinkman Electric


    Member # 200

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    • #3
      Yuummmm!
      sigpic


      GOSM/propane
      UDS (Cam)/lump
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      Weber Genesis/propane
      Camp Chef Pro 90/ propane

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      • #4
        Good stuff there Guitar Daddy!
        Sunset Eagle Aviation
        https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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        • #5
          .... All looks great Rob.... What process do you use on the shrimp?
          sigpic

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          • #6
            Momma had to be happy with them fixins... Nice job my friend!


            Drinks well with others



            ~ P4 ~

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            • #7
              Everything Looks Awesome Rob.

              I'd be interested in a primer on some proper cheese bacon grits too. I happen to love grits.

              On Edit...I wanted to give you , to take you to triple digits (no, fish, I didn't say trippel)...but the point police says I been to generous today. Come on someone...This Guitar slinging surf and turf cowboy needs 100!
              BBQ Eng.

              The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
              Adopt a homeless pet - http://www.petfinder.com
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              • #8
                Damn nice vittles, you deserve it anyway but for BBQ E
                Damn good grub for the Mom factor !!!!!
                Mark
                sigpic


                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                Smoked-Meat Certified Sausage Head!

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                • #9
                  Originally posted by BBQ Engineer View Post
                  Everything Looks Awesome Rob.

                  I'd be interested in a primer on some proper cheese bacon grits too. I happen to love grits.

                  On Edit...I wanted to give you , to take you to triple digits (no, fish, I didn't say trippel)...but the point police says I been to generous today. Come on someone...This Guitar slinging surf and turf cowboy needs 100!
                  Got you covered, that last plate had me
                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

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                  @SmokinJim52 on Twitter

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                  • #10
                    You didn't waste any time, screwing 'round, did ya? Everything you cooked looks real good Rob. The plated pic is printing and I'm making place mats right away. No matter what I am eating, there will always be something good on my table!
                    Ryan

                    I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
                    Clint Eastwood

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                    • #11
                      Originally posted by Fishawn View Post
                      .... All looks great Rob.... What process do you use on the shrimp?
                      when i de-vein & butterfly i slice clean through leaving "wings"- they cook faster & not as tough on big shrimp like 10-15's.
                      don't bother w/ one of those de-veining tools or a fork tine to peel the shrimp.they will rip the meat to shreds or just make it even harder to peel when a shrimp is molting. just start @ the last joint before the fail & peel from the side.

                      i make my own fish/shrimp fry breading which i'm thinking about marketing since Rich has the BBQ rub market cornered.

                      i do a mild & a cajun spicy version but the main thing is to use corn flour vs. corn meal.
                      brink vertical charcoal(the carp)
                      18" old smokey charcoal grill/smoker
                      cast iron Hibachi
                      22" Kettle w/ "Smoke-EZ" styled riser extension
                      & rotisserator
                      12x7 wells cargo vending trailer(mods in progress)
                      stuffer,slicer & more carp than i can fit in it...
                      Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                      Blues-N-Cues Concessions & Catering
                      http://blues-n-cuesbbq.com/
                      my music recordings-
                      http://www.reverbnation.com/rlcltd





                      Comment


                      • #12
                        Originally posted by BBQ Engineer View Post
                        Everything Looks Awesome Rob.

                        I'd be interested in a primer on some proper cheese bacon grits too. I happen to love grits.

                        On Edit...I wanted to give you , to take you to triple digits (no, fish, I didn't say trippel)...but the point police says I been to generous today. Come on someone...This Guitar slinging surf and turf cowboy needs 100!
                        i'll post the grit recipe in side items so it's easy to find. check down there.
                        brink vertical charcoal(the carp)
                        18" old smokey charcoal grill/smoker
                        cast iron Hibachi
                        22" Kettle w/ "Smoke-EZ" styled riser extension
                        & rotisserator
                        12x7 wells cargo vending trailer(mods in progress)
                        stuffer,slicer & more carp than i can fit in it...
                        Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                        Blues-N-Cues Concessions & Catering
                        http://blues-n-cuesbbq.com/
                        my music recordings-
                        http://www.reverbnation.com/rlcltd





                        Comment


                        • #13
                          Originally posted by blues_n_cues View Post
                          when i de-vein & butterfly i slice clean through leaving "wings"- they cook faster & not as tough on big shrimp like 10-15's.
                          don't bother w/ one of those de-veining tools or a fork tine to peel the shrimp.they will rip the meat to shreds or just make it even harder to peel when a shrimp is molting. just start @ the last joint before the fail & peel from the side.

                          i make my own fish/shrimp fry breading which i'm thinking about marketing since Rich has the BBQ rub market cornered.

                          i do a mild & a cajun spicy version but the main thing is to use corn flour vs. corn meal.
                          I will get me some corn flour & get after it.... I just buy the frozen Costo deveined bags of shrimp. Not very good at the deveining process ..... Thanks again
                          sigpic

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                          • #14
                            Fantastic meal, Rob!

                            Originally posted by Uncle-Honky View Post
                            The plated pic is printing and I'm making place mats right away. No matter what I am eating, there will always be something good on my table!
                            Becky
                            *****

                            https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

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