I find that I have cool food or bbq pics that I want to post, but dont want to get into a big post about them. I think it would be cool to have a place to post some random BBQ or food related pics.


Tossed my Weber Kettle in the back of the pick-up and headed west towards the Mississippi River. Photos taken on Credit Island.

http://i754.photobucket.com/albums/xx181/jimswside2/091111/0911011.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/091111/0911019.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/091111/0911020.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/091111/0911027.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/091111/0911030.jpg

Nice.....:thumb:

Been nice weather out for that...

Looks mighty tasty.....:thumb: :thumb:

Nice man.

I like this idear Jim!! Nice pix!! :thumb:

Lemme see what I can dig up...

Great Idea. let me rummage through the mess I call a puter. Oh ya nice day by the river with good food

:thumb::thumb:

Love the idea of posting cool pictures with out having to explain!

a magnificent Kassler Rippchen(smoked brined pork chop) I had at an Oktoberfest event Saturday.

http://i754.photobucket.com/albums/xx181/jimswside2/092611/0926009.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/092611/0926012.jpg


this chop was really nice, juicy, smokey, salty. And I could cut it with a plastic fork and knife.

Well, as long as we're at Oktoberfest...here's some jager schnitzel I whipped up a while back.

http://i694.photobucket.com/albums/vv309/Hoser997/schnitzel001.jpg

:drooling: You guys is killin me :drooling:

doing these again for the early games today

deep fried pork chop sandwich - topped with tempura jalapenos,pickle, sliced onion & Open Pit...

http://i754.photobucket.com/albums/xx181/jimswside2/100211/1002068.jpg

Sitting next to the Mississippi with BBQ going and sun looks damn good to me right now. :thumb:

Sitting next to the Mississippi with BBQ going and sun looks damn good to me right now. :thumb:

right on, the Mississipi is awesome. :thumb:

doing these again for the early games today

deep fried pork chop sandwich - topped with tempura jalapenos,pickle, sliced onion & Open Pit...

http://i754.photobucket.com/albums/xx181/jimswside2/100211/1002068.jpg

Looks awesome Jimmy :drooling: .... Is the "Open Pit" part of your sammy the sauce on top? :noidea:

I find that I have cool food or bbq pics that I want to post, but dont want to get into a big post about them. I think it would be cool to have a place to post some random BBQ or food related pics.


Might be an idea for Ken there, Jim. I'll direct his attention to this thread ;{)

Good idea, alot of times i want to post a pic or two and don't want to make, a whole thread about it, I like it.

Brisky!

http://i485.photobucket.com/albums/rr218/Paymaster_2008/Food/1BriskyA.jpg

Might be an idea for Ken there, Jim. I'll direct his attention to this thread ;{)



I have not ignored the request.. Just thinking how it should be set up..


.

Nice Ken:thumb:

Well damn Im already breaking the rules I think lol No pics like this huh?
http://img.photobucket.com/albums/v154/garyganu/1-1.jpg

1 fat/full smoker....
http://i1211.photobucket.com/albums/cc428/gmotoman/IMG-20110802-00003-1.jpg

Plate of Goodness...
http://i1211.photobucket.com/albums/cc428/gmotoman/P1000222.jpg

Looks awesome Jimmy :drooling: .... Is the "Open Pit" part of your sammy the sauce on top? :noidea:

yes my friend, when I feel like a little bbq sauce I am a sucker for Open Pit for some reason.

yes my friend, when I feel like a little bbq sauce I am a sucker for Open Pit for some reason.

My best sauce to date is about 25-30% Open Pit.

My best sauce to date is about 25-30% Open Pit.

it is a good base thats for sure. I use a some Open Pit and some stuff called THe Jug when I am feeling saucy. :thumb:

it is a good base thats for sure. I use a some Open Pit and some stuff called THe Jug when I am feeling saucy. :thumb:

:noidea:

:lol::lol::lol:

Holy cow Jim, that pork chop sammich looks awesome! I'm gonna steal that from you. Especially the tempura battered peppers. :banana_smiley:

I like the idea of a pic thread too. :faint:

Anyone else think they changed the recipe of open pit? Seemed alot better years ago when I first tried it, now it doesnt seem as good and real watery.:noidea: Hard to find here and always was really.

An epic failure. Lyoner sausage with ham. added to much water while emulsifying :noidea:
http://www.smoked-meat.com/forum/attachment.php?attachmentid=8228&d=1321575358

An epic failure. Lyoner sausage with ham. added to much water while emulsifying :noidea:
http://www.smoked-meat.com/forum/attachment.php?attachmentid=8228&d=1321575358

I bet that still eats just fine. Looks good to me :thumb:

An epic failure. Lyoner sausage with ham. added to much water while emulsifying :noidea:
http://www.smoked-meat.com/forum/attachment.php?attachmentid=8228&d=1321575358

No. No, that is not a failure sir. It looks mightly edible to me. WHAT was an EPIC EMEFFING failure was the loser I was married to. Back to the regularly ssshhhheduled program. :lol:

Actually it looks pretty darn good to me in a spammish sorta way. I could see a sammie fer sure. :noidea:

if it is cooked, its edible!! lol and that looks just fine to me :)

thanks all, but it was almost tasteless, and I blame it on over diluting the meat emulsion with water. but it does look nice.

Here's a nice spiced ham, Fillet it open and loaded with home grown hot paprika and cayenne inside and out, it was frickin hot;

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8237&d=1321608941

Did I mention I broke my camera and been forced to use my phone for pic's. Sucks! Now I know how Rich must feel.

:sausage:

never added water while emulsifying - and always works fine.
just saying :whistle:

hell the last batch of bacon banger mix was emulsified in my windy handle meat mixer.
Good stuff.

But can't see anything wrong wit that sausage that some garlic batter, a frying pan and lashings of ketchup wouldn't fix :-)

Here's a nice spiced ham, Fillet it open and loaded with home grown hot paprika and cayenne inside and out, it was frickin hot;

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8237&d=1321608941

:

nice, looks like capicola. poi-nts

I have not ignored the request... Just thinking how it should be set up...

Any progress on this Ken? I have a number of pics that don't deserve their own thread.

Or should this be the thread to go to?

Paul

some pissed off but tasty crabs that hit the pot a couple Saturdays ago:

http://i754.photobucket.com/albums/xx181/jimswside2/112011/1120016.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/112011/1120020.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/112011/1120032.jpg

here was dinner the Thursday before deer opener it is usually just my brother and myself the first days before season so we eat rather well

http://i1219.photobucket.com/albums/dd426/Jimh1/2011-11-03183815.jpg

bone in rib eyes

Brisky!

http://i485.photobucket.com/albums/rr218/Paymaster_2008/Food/1BriskyA.jpg


beautiful:drooling::drooling:

Bone in pork chops...

http://www.hhsbbq.com/dsp/11-06-11/chops2.jpg

http://i485.photobucket.com/albums/rr218/Paymaster_2008/Brisket2.jpg

Summertime..

My last smoked chuckies hot off the smoker.

https://lh3.googleusercontent.com/-chqPE4uuhJE/TnN7ypWF-YI/AAAAAAAAr7Q/SpNFuMgLgCY/s640/DSCN0451.jpg

From back in September, Before I broke my camera.....
Fresh Pork, Apple and Onion sausages with some corn on the cob..... Dam good sausage, even the wife said she liked it, Sure hope I didn't loose the recipe, she don't say that often.
http://pic90.picturetrail.com/VOL2294/12267808/23883172/399672950.jpg

Dang, you guys are makin' me hungry!:drooling:

Dang, you guys are makin' me hungry!:drooling:

I thought that was the purpose of this site; :sausage::banana_smiley::sausage:

plan old wiener with mustard'
http://pic90.picturetrail.com/VOL2294/12267808/23883172/399675928.jpg

and one with fried onions
http://pic90.picturetrail.com/VOL2294/12267808/23883172/399675926.jpg

Smiling picnic roast hot off the cooker.

http://i826.photobucket.com/albums/zz189/ElRopo/Picnic0022.jpg

And the end result

http://i826.photobucket.com/albums/zz189/ElRopo/Picnic0023.jpg

a coiple pics from my t-day:

oven roasted bird:

http://i754.photobucket.com/albums/xx181/jimswside2/112511/1125086.jpg

sweet potato casserole:

http://i754.photobucket.com/albums/xx181/jimswside2/112511/1125098.jpg

artisnal cheese board:

http://i754.photobucket.com/albums/xx181/jimswside2/112511/1125075.jpg

A bone in pork loin I did a few months back.

http://i634.photobucket.com/albums/uu65/montec125/DSC04368.jpg

Here's a couple of a brisket my son and I did this last summer. This is after we added the SFB to his grill. A first for both of us and not sure we are to some of you folks quality, but everyone loved it.

The other is the killer ABTs. Man those were hot!

Oh Yeah!

http://i801.photobucket.com/albums/yy293/tgarchar/Smoked%20Trout/IMG_0512.jpg

OOPS!

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0248.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0557-1.jpg

OOPS!

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0808.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0624.jpg

I'm done!

PS: I think there should be a one picture limit.... :lol:

I thought the whole point of creating this forum was for each of us to post random Q threads of our pics???

I thought the whole point of creating this forum was for each of us to post random Q threads of our pics???

That is exactly what I was just thinking, TH! These would be great threads that someone my learn something from.

You guys are holding out on us! :faint: :lol:

NICE pics, by the way! :thumb::drooling:

A bunch of Fatties!!!!!!!!!!!:bounce:

local pork... yep thats $1.29/Lb.:

http://i754.photobucket.com/albums/xx181/jimswside2/1212/1212060.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/1212/1212067.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/1212/1212068.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/1212/1212085.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/1212/1212098.jpg

:thumb:

http://i754.photobucket.com/albums/xx181/jimswside2/1212/1212098.jpg :thumb:


That pic :drooling:

That pic :drooling:

hell yeah... thanks man..

thats my favorite as well. that marbled fat melted through the meat like butter..

hell yeah... thanks man..

thats my favorite as well. that marbled fat melted through the meat like butter..

:drooling: ...... It pretty much explained what eating great pork is like.... :drooling:

I could almost taste it..... :bounce:

Wow---An awful lot of awesome looking Random Shots !!!!

Thanks Guys!!

Bear

Kolbasz

One of my Favorite Pictures of anything I have smoked.

139˚ Prime Rib:
http://i836.photobucket.com/albums/zz285/Bearcarver_2009/DSC02778-2.jpg


Bear

That is one fine pic,Bear!!!!!!!!!!!!!!!!!! Thanks for sharing it.poi-nts

A brisky, corn on the cob & some ABTs done last month for my brother's birthday...

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8578&d=1324141844

Just a couple of yard birds, one with a regular salt brine, and the other a new type of brine.

Used my little Amazing tray and loaded pellets on one end and dust on the other side.

My UDS. Gas, Elect, or Wood etc,
http://i1089.photobucket.com/albums/i342/ExhaustedSpark/Smoking%20with%20Pellets/Smokedcheesewithpellets009.jpg

:lol::lol::lol:That could be one of the "ugliest" UDS's I've ever seen poi-nts

563 gram AAA Canadian angus ribeye, with some fixins, seared in a frying pan and finished in a toaster oven last week:
http://i571.photobucket.com/albums/ss152/Chefschwantz/2011-12-17051051.jpg

My first home cured city ham
http://i1219.photobucket.com/albums/dd426/Jimh1/2011-12-25154801.jpg
very tasty

My first home cured city ham
http://i1219.photobucket.com/albums/dd426/Jimh1/2011-12-25154801.jpg
very tasty

Me want sammich!!! :drooling: :drooling: :drooling:

Some half chix on the kettle.
http://i195.photobucket.com/albums/z119/crewdawg52/FridChix001.jpg
http://i195.photobucket.com/albums/z119/crewdawg52/FridChix002.jpg
http://i195.photobucket.com/albums/z119/crewdawg52/FridChix003.jpg

And Dino's on the drum
http://i195.photobucket.com/albums/z119/crewdawg52/DinoBones003.jpg
http://i195.photobucket.com/albums/z119/crewdawg52/DinoBones005.jpg
http://i195.photobucket.com/albums/z119/crewdawg52/DinoBones008.jpg

Keep 'em comin' guys & gals!!!

There's a lot of awesome looking food on this thread!!!! :thumb::thumb::thumb::thumb::thumb:

Thanks,
Bear

do people fish the mississippi if so what kind of fish

do people fish the mississippi if so what kind of fish

Up here in MN, get walleye, bass, northern pike, catfish, carp, panfish.

Didn't know where else to put this:noidea:It does have smoked Tasso in it:whistle:Good New Years day Hangover food:thumb:

Didn't know where else to put this


How bout in front of me? :thumb:

Been crazy busy, weather is crap, but had to smoke sumthin.

Found these little tails in the freezer, coated with some evoo and butter.

Wife followed it up with garlic smashed taters and some asparagus.

A Happy New Years Day.

5lbs. wings, 3 slabs just foiled (lunch)

2 lb. block of Tofu (for Vegetarian beans)

2- 9 lb. Butts for the Duck eats Badger Bowl on Monday!:thumb:

3 bone prime rib roast:

http://i754.photobucket.com/albums/xx181/jimswside2/1228/1228092.jpg

3 bone prime rib roast:

http://i754.photobucket.com/albums/xx181/jimswside2/1228/1228092.jpg

Looks a bit rare for my tastes. :whistle:

my sig pic-
pork shoulder
rack of spares split for 2 different rubs
cheese stuffed bacon wrapped 2lb fatty

top rack-
rubbed fatty
plain fatty
3lb bologna chub
elephant garlic

Looks a bit rare for my tastes. :whistle:

Lol, just a nice cut of beef.

Love some spare ribs!

Last Night: 2 marinated pork loins & chicken drums, wings, thighs
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/Kettlestuff001.jpg
http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/Kettlestuff002.jpg

Ok to lazy to start a new thread,
Made some Spanish Longaniza last week. It turned out much better then I thought it would. wish I made more. :noidea:

http://www.smoked-meat.com/forum/attachment.php?attachmentid=9222&d=1326745770

http://www.smoked-meat.com/forum/attachment.php?attachmentid=9223&d=1326745770


Also did a new recipe for some Polish sausage and although it was good, it wasn't what I expected. And that's why I make small batches :whistle:

http://www.smoked-meat.com/forum/attachment.php?attachmentid=9224&d=1326746052

Dang them be big pic's let me know if they be to big.
Thanks for looking and if ya need more info , let me know.

With today's forecast near calm and having the day off from work, what better than fire up the Modified Char Griller Pro. Been dying to Use my TW8060 2-Channel Thermo Works Digital Thermometer that Santa brought for Christmas. Wow what a difference having an accurate, highly responsive thermometer. Was able to change air flow and see results within a minute on the thermometer on the chamber temp channel.

Started off with effort, it was -5 degrees, the smoker was frozen to the ground, and the cover was frozen to the smoker. After some effort I was able to rock it out of the frozen ground and pry the cover off, my fingers were now numb. Got the chimney loaded up and the lighter didn't work. Finally got it lit and enjoyed the warmth and thawed my fingers.

The ducks were finished a little early so I wrapped in foil and set in the oven on warm till dinner time. The image is the results. The duck was fantastic. Not as smokey as I was hoping but with the thick skin and fat layer it was not unexpected, but I love duck but hate how it makes the house smell so this was perfect.

Also first time to smoke potatoes, those are amazing.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=9232&stc=1&d=1326757342

Ok to lazy to start a new thread,
Made some Spanish Longaniza last week. It turned out much better then I thought it would. wish I made more. :noidea:

http://www.smoked-meat.com/forum/attachment.php?attachmentid=9222&d=1326745770

http://www.smoked-meat.com/forum/attachment.php?attachmentid=9223&d=1326745770


Also did a new recipe for some Polish sausage and although it was good, it wasn't what I expected. And that's why I make small batches :whistle:

http://www.smoked-meat.com/forum/attachment.php?attachmentid=9224&d=1326746052

Dang them be big pic's let me know if they be to big.
Thanks for looking and if ya need more info , let me know.

Looking good Dan!

Chicken on the Stok, and some AMAZEN smoked Cheese

imprompteau ribs on the kettle:

http://i754.photobucket.com/albums/xx181/jimswside2/0117/0117003.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0117/0117006.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0117/0117010.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0117/0117016.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0117/0117024.jpg

going old school on the kettle for the ribs really brought me back to basics and produced a fantastic rack of ribs.

OMG Jim those are gorgeous ribs! Nice picture of the cutie pie too. :thumb:

OMG Jim those are gorgeous ribs! Nice picture of the cutie pie too. :thumb:

thank you ma'am, her and her mom loved this batch.

doing another one of these rootbeer glazed hams for the games Sunday:

http://i717.photobucket.com/albums/xx181/jimswside2/0116012.jpg

http://i717.photobucket.com/albums/xx181/jimswside2/0116037.jpg

:drooling:

doing another one of these rootbeer glazed hams for the games Sunday:

http://i717.photobucket.com/albums/xx181/jimswside2/0116012.jpg

Okay, everthing looks amazing, butt how did you get that pitcher of rootbeer glaze to levitate over the ham...? :whistle: :hail: :bounce:

Okay, everthing looks amazing, butt how did you get that pitcher of rootbeer glaze to levitate over the ham...? :whistle: :hail: :bounce:

Shit's so thick, Hawg..it stands on it's own if chilled and poured slowly enough... :whistle:

Okay, everthing looks amazing, butt how did you get that pitcher of rootbeer glaze to levitate over the ham...? :whistle: :hail: :bounce:

lol, I hadnt noticed that in the picture, it does look that way. :lol:

that is 2 bottles of rootbeer, the juice of an orange(+ orange peel, lemon peel, clove, cinnamon stick, pickapeppa sauce)simmered & reduced down to 1/2 a cup.

Lean Turkey Kielbasa, Cheddar Wurst, Red Bell Pepps, Zuch, and some MH Hot Wangs

lol, I hadnt noticed that in the picture, it does look that way. :lol:

that is 2 bottles of rootbeer, the juice of an orange(+ orange peel, lemon peel, clove, cinnamon stick, pickapeppa sauce)simmered & reduced down to 1/2 a cup.

When you say bottles I will guess you mean can size not 2 litre size? On that note, how come practically everything in the us is measured in standard but soda in a bottle gets metric?

Anyhow, that glaze sounds killer. I might try to make some next time I do a ham. Could be sooner than later based on that pic :drooling:

When you say bottles I will guess you mean can size not 2 litre size? On that note, how come practically everything in the us is measured in standard but soda in a bottle gets metric?

Anyhow, that glaze sounds killer. I might try to make some next time I do a ham. Could be sooner than later based on that pic :drooling:

my bad for leaving the size out, it was (2) 12 oz bottles of a rootbeer with cane sugar vs high fructose corn syrup.

Mad Hunky prototype pork brined frenched chop, hassleback potato, with a vein of bacon crumblings added down the center done on the Weber, indirect with paulownia wood provided by Gunslinger. The brocolli was steamed and drizzled with Good Season's Italian with wine vinegar.

Mad Hunky prototype pork brined frenched chop, hassleback potato, with a vein of bacon crumblings added down the center done on the Weber, indirect with paulownia wood provided by Gunslinger. The brocolli was steamed and drizzled with Good Season's Italian with wine vinegar.

You forgot the sauerkraut. :noidea: :whistle:

You forgot the sauerkraut. :noidea: :whistle:

Broccoli is a member of the cabbage family... :whistle:

Broccoli is a member of the cabbage family... :whistle:

Yeah, the weird uncle that no one likes to have around. :faint: :bounce:

BBB:

http://i836.photobucket.com/albums/zz285/Bearcarver_2009/3____unknown.jpg

http://i836.photobucket.com/albums/zz285/Bearcarver_2009/5____unknown.jpg


Bear

Paid this sausage shop a visit yesterday hearing they might be closing some time soon. Reason 1: great rep for Italian sausage, Reason 2 they have been doing it forever, Reason 3: the sign they have out front.

http://i754.photobucket.com/albums/xx181/jimswside2/0205/0205017.jpg

this neon sign has the pigs light up and "jump" into the grinder which pumps out a sausage that spells out "sausage", gotta love it. I have to get back here when it is lit up. :thumb:

http://i754.photobucket.com/albums/xx181/jimswside2/0205/0205018.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0205/0205016.jpg

Rosario's
87th @ Pulaski
Chicago, IL.

bonus:
cant wait to try the fresh Italian sausage I grabbed:

http://i754.photobucket.com/albums/xx181/jimswside2/0205/0205027.jpg

Awesome Sign!!!!
I'd go there too!!!!!


Bear

Jim, any chance you could get there recipe for that sausage? looks real nice and basic. Ultra cool sign, I'd love to see it at night.

http://i754.photobucket.com/albums/xx181/jimswside2/0205/0205018.jpg

:drooling: That is THEE COOOOOLEST sign of all time! ..... They close down & that sign is gonna be hangin in my man cave poi-nts

Jim, any chance you could get there recipe for that sausage? looks real nice and basic. Ultra cool sign, I'd love to see it at night.

I had some if the sausage last night in some mushroom caps, really nice, lots of fennel, and chunks of fat. :drooling:

It was my first visit there, and I could ask, although when I was reading the article about them closing they talked about not wanting to sell the recipes or the shop, they were just going to retire. Not sure if that meant they wouldnt share the recipes or not. Perhaps if I get to know them better, as they are not going to retire just yet.

You should see if you could buy the sign.....:whistle:

did valentines supper last night, the turf of our surf(didnt get any pics of the live blue crabs),

http://i754.photobucket.com/albums/xx181/jimswside2/0212/0212014.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0212/0212032.jpg

while im at it the wedge:

http://i754.photobucket.com/albums/xx181/jimswside2/0212/0212019.jpg

Good looking stuff as usual Jimmy :thumb:

Double beef burrito fattie that Neil Patrick Harris stole from me
http://i730.photobucket.com/albums/ww310/Tripodious/TacoBellFattie.jpg
http://i730.photobucket.com/albums/ww310/Tripodious/CheesyDoubleBeef.jpg

Some smoked deviled eggs
http://i730.photobucket.com/albums/ww310/Tripodious/e5-2.jpg

And one of my favorites, some puerco pibil. Tried it out using a cubed butt instead of whole.
Getting some smoke
http://i730.photobucket.com/albums/ww310/Tripodious/pibil16.jpg

Into the oven with marinade to finish steaming in banana leaves
http://i730.photobucket.com/albums/ww310/Tripodious/pibil19.jpg

Nothing but smoke...:drooling:
http://i730.photobucket.com/albums/ww310/Tripodious/pibil23.jpg

Ok - violating rules here. Damn that looks sooo good! OK back to pix. Sorry.

did valentines supper last night,

Crap did I miss Vday?

Crap did I miss Vday?

:lol:

not much time to cook a proper meal on a work night, so yesterday was it. :thumb:

I think all you folks have got me lapped a few times in the cooking department. :hail::hail::hail:

I consider myself as being more of the caveman style chief... but I'm happy with that.:lol:

made some ribs today.... http://i458.photobucket.com/albums/qq304/Jay411/P1000574.jpg

http://i458.photobucket.com/albums/qq304/Jay411/P1000575.jpg

steak from last night:

http://i754.photobucket.com/albums/xx181/jimswside2/0226/0226012.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0226/0226015.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0226/0226031.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0226/0226035.jpg

mediumish on the edges, rare on the bone of the porterhouse.

also did some spicy NOLA style bbq shrimp:

http://i754.photobucket.com/albums/xx181/jimswside2/0226/0226038.jpg

Been mostly grilling lately for a number of reasons but here are some recent shots:

Chicken:

http://img.photobucket.com/albums/v73/abelman/ChickenDone165.jpg

Smoked Chuckie:

http://img.photobucket.com/albums/v73/abelman/ChuckieDone.jpg

Flatiron Steak:

http://img.photobucket.com/albums/v73/abelman/FlatItonRest.jpg

Italian Beef Sammies:

http://img.photobucket.com/albums/v73/abelman/Sliced-25.jpg

http://img.photobucket.com/albums/v73/abelman/ItalianSammie.jpg

Shrimp:

http://img.photobucket.com/albums/v73/abelman/Image5-1.jpg

Some more Chicken:

http://img.photobucket.com/albums/v73/abelman/Image1-6.jpg

Some pork loin jerky

Sunday Ribs.

http://i54.photobucket.com/albums/g109/1167710/Mississippi%20Road%20Trip/MVC-604S.jpg
http://i54.photobucket.com/albums/g109/1167710/Mississippi%20Road%20Trip/MVC-612S.jpg
Thanks Mad Hunky for the great rub!poi-nts

Is that a Brinkmann electric gourmet I see in the pic tripleBQ?

One of my first smokes ever back before I converted my electric gourmet to gas.
Sausage, brats (may have been hot Ital sausages) and pepper shooters
http://i730.photobucket.com/albums/ww310/Tripodious/fatties014.jpg

http://i730.photobucket.com/albums/ww310/Tripodious/fatties018.jpg
http://i730.photobucket.com/albums/ww310/Tripodious/fatties020.jpg


Used to be highly addicted to smoked turkey legs
http://i730.photobucket.com/albums/ww310/Tripodious/ST3.jpg

Damn man you making me hungry ! Yes it's one of my electric Brinkmans ! Great piece .. I have converted two of them to stick burners with great success .. Tell me more about your gas conversion ! The electric burner burns out if the wood chunks stay directly on teh burner too long ... I take logs and split them to fit perfect in btw the burners ... BUt it is so freakin easy to add wood to for your flavor profile ...

Damn man you making me hungry ! Yes it's one of my electric Brinkmans ! Great piece .. I have converted two of them to stick burners with great success .. Tell me more about your gas conversion ! The electric burner burns out if the wood chunks stay directly on teh burner too long ... I take logs and split them to fit perfect in btw the burners ... BUt it is so freakin easy to add wood to for your flavor profile ...

I simply drilled a bunch of holes in the bottom pan of the smoker (took out the element obviously) and set a cast iron skillet inside and the whole thing sets over top of a turkey fryer base.
Love that thing!

Oh, and drilled 3 holes in the lid for proper ventilation.

some scallops on the cast iron:

http://i754.photobucket.com/albums/xx181/jimswside2/0416/0416028.jpg

Bonus tri-tip pics(my own rub :whistle: )

http://i754.photobucket.com/albums/xx181/jimswside2/0416/0416010.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0416/0416020.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0416/0416048.jpg

Looks great Jim & that photo of the scallops is killer :thumb: Outta poi-nts but worthy :drooling:

Looks great Jim & that photo of the scallops is killer :thumb: Outta poi-nts but worthy :drooling:

thanks bro, that little ci skillet comes in handy and kicks off some heat. :thumb:

Oldest son turned 17 today. Dinner request: Cheeseburger with Mad Hunky "home fries" for dinner & Dill tartar sauce..... Fixed him up with a kettle grilled/Pecan smoked double bacon cheeseburger with the works, minus the tomato.. About 4-5" tall :faint:.... Fixed one for meself with a single & tomato on mine.

http://i984.photobucket.com/albums/ae328/Fishawn/Food/Fishawn2/BurgerGBirthday.jpg

Today:
http://i485.photobucket.com/albums/rr218/Paymaster_2008/5-5-2012/1.jpg

http://i485.photobucket.com/albums/rr218/Paymaster_2008/5-5-2012/3.jpg

http://i485.photobucket.com/albums/rr218/Paymaster_2008/5-5-2012/6.jpg

http://i485.photobucket.com/albums/rr218/Paymaster_2008/5-5-2012/8.jpg

http://i485.photobucket.com/albums/rr218/Paymaster_2008/5-5-2012/9.jpg

http://i485.photobucket.com/albums/rr218/Paymaster_2008/5-5-2012/10.jpg

Oh, oh my!!! poi-nts

Some Cherry Dr. Pepper Pulled Porkage

http://i1238.photobucket.com/albums/ff487/reefer51/Cherry%20Dr%20Pepper%20Pulled%20Pork/IMAG0364.jpg

http://i1238.photobucket.com/albums/ff487/reefer51/Cherry%20Dr%20Pepper%20Pulled%20Pork/IMAG0366.jpg



http://i1238.photobucket.com/albums/ff487/reefer51/Cherry%20Dr%20Pepper%20Pulled%20Pork/IMAG0370.jpg

http://i1238.photobucket.com/albums/ff487/reefer51/Cherry%20Dr%20Pepper%20Pulled%20Pork/IMAG0372.jpg

nice photos folks, that juicy pork a couple posts up is the shiznit...

some bb's I did with RO charcoal, hickory and cherry.. poppin color:

rubbed & on the rack:

http://i754.photobucket.com/albums/xx181/jimswside2/0506/0506009.jpg

2 hours:

http://i754.photobucket.com/albums/xx181/jimswside2/0506/0506011.jpg

4 hours:

http://i754.photobucket.com/albums/xx181/jimswside2/0506/0506018.jpg

fin:

http://i754.photobucket.com/albums/xx181/jimswside2/0506/0506054.jpg

top notch batch, smokey, juicy nice tug. did 2-1-1 & finished on the kettle. Ran about 250 the entire smoke. No spritizing, no peeking.

:drooling: Great Looking Ribs By The Old School Kettle King :drooling::hail:

:drooling: Great Looking Ribs By The Old School Kettle King :drooling::hail:

thanks boss, you man a top notch kettle yourself. :thumb:

Going through some old Q photos and here's a couple of my favorites!

Puerco Pibil
http://i730.photobucket.com/albums/ww310/Tripodious/pibil18.jpg

Marinade juices added
http://i730.photobucket.com/albums/ww310/Tripodious/pibil19.jpg

That's not a smoke ring, that's total penetration!
http://i730.photobucket.com/albums/ww310/Tripodious/pibil23.jpg

Whole mess of burnt ends
http://i730.photobucket.com/albums/ww310/Tripodious/a10.jpg

Mmmmm......love them so much!
http://i730.photobucket.com/albums/ww310/Tripodious/Bends10.jpg

Wow...meat marshmallows! Dang. :drooling:

Dang those burnt ends look killer!!! Ive only done two briskets and this piece of meat cornfuses the hell out of me. Nice Job

Dang those burnt ends look killer!!! Ive only done two briskets and this piece of meat cornfuses the hell out of me. Nice Job

You ain't alone, man.

Brisket...and it's perfect prep/cook...is kinda the "holy grail" of the BBQ world.

It's difficult, cantankerous and sometimes I think it has an attitude.

Don't let it get you down. I have not given up yet... by God... I WILL nail a brisket!

Man! Them burnt ends are lookin fine!!!!!!!

Just put a bunch of fatties in the smoker.

http://i485.photobucket.com/albums/rr218/Paymaster_2008/Food/003-1.jpg

Man! Them burnt ends are lookin fine!!!!!!!

Just put a bunch of fatties in the smoker.



Nice!
Hope ya do a separate thread on those babies, I always say we don't see enough fatties on the forum lately :drooling: :thumb:

Just came across a picture I took a few years back when I smoked a chocolate TastyKake
http://i730.photobucket.com/albums/ww310/Tripodious/cpl9.jpg

p.s
not good

Just came across a picture I took a few years back when I smoked a chocolate TastyKake
p.s
not good

:lol: poi-nts

That's not a smoke ring, that's total penetration!
http://i730.photobucket.com/albums/ww310/Tripodious/pibil23.jpg

/QUOTE]

Fuk'n A...poi-nts Points police say "must spread it AROUND":faint:
I'll be back

Probably a couple of of penetration comments:whistle::whistle:

[QUOTE=Paymaster;351557]Man! Them burnt ends are lookin fine!!!!!!!

Just put a bunch of fatties in the smoker.

http://i485.photobucket.com/albums/rr218/Paymaster_2008/Food/003-1.jpg

That's a really mice weavepoi-nts

Fuk'n A...poi-nts Points police say "must spread it AROUND":faint:
I'll be back

Probably a couple of of penetration comments:whistle::whistle

Thanks :thumb:
Gotta watch those points police, they get me all the time :lol: but appreciate the good words.

Haven't done puerco pibil in a while but next time I do I think I'll cube the butt again cause that shot really is something sexy...

Tri Tip Saturday night..... Thought pic looked kinda cool

http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/TriTip081212.jpg

Craving Cheeseburgers Last Night :whistle:

http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/burgers2.jpg

free form 3# meatloaf from Saturday on the kettle:

http://i754.photobucket.com/albums/xx181/jimswside2/0820/0820004.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0820/0820012.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/0820/0820021.jpg

Not Q,but grilled wings tonite and tossed in Frank's wing sauce! Mmmmmm!

http://i485.photobucket.com/albums/rr218/Paymaster_2008/Food/007.jpg

kind of a nice action shot of a couple of NY strips on the kettle:

http://i754.photobucket.com/albums/xx181/jimswside2/090912/090912008.jpg

kind of a nice action shot of a couple of NY strips on the kettle:

http://i754.photobucket.com/albums/xx181/jimswside2/090912/090912008.jpg

Cool pic Jim :thumb:

a brilliant bologna sandwich from Au Cheval in Chicago - housemade bologna, cheese, fried egg.:

http://i754.photobucket.com/albums/xx181/jimswside2/120912/120912027.jpg

burger (touted by Bon Apetit as the best in the U.S.) was pretty damn good as well.

http://i754.photobucket.com/albums/xx181/jimswside2/120912/120912030.jpg

even enjoyed and Old Fashioned:

http://i754.photobucket.com/albums/xx181/jimswside2/120912/120912017.jpg

Au Cheval
Chicago, IL.

gotta get out to eat every once in a while to see what folks are doing with flavors, etc.

me and shay getting a few shots in tonight while the chimney was getting going:

http://i754.photobucket.com/albums/xx181/jimswside2/040813/040813001.jpg

thats a Daisy Red Ryder I got for myself for my 43rd birthday.. always wanted one.

Alright:thumb::thumb::thumb:

Right on Jim..... I kinda been thinking aboot a pellet gun.... for me kid of course :whistle:

Funny. Just took out my original BB gun for my youngest to learn. Basic daisy gun. It's 40 almost to the day. Short range but accurate still. Can't wait to see him kill some targets. He and his older sister are already right on with a bow.16578

Jim thats cool and it's also good to see ya post. I have always enjoyed your cook posts. You bring some great stuff to the table. :thumb:

Right on Jim..... I kinda been thinking aboot a pellet gun.... for me kid of course :whistle:

Lol,

I was sitting in a bar a couple months ago. Decorating one of the walls was a Red Rider box, decided i wanted one. Pretty cheap "splurge", about $30 shipped.

Very cool for letting another generation learn gun control the "correct" way.

me and shay getting a few shots in tonight while the chimney was getting going:


That's awesome!

just some spares I did up yesterday. rained pretty much the entire cook. WSM didnt give a damn. :thumb:

RO Lump and some briquettes, Hickory.

3-2-1 method - folid with some apple juice and rub.

my rub for this cook (homemade) - ribs with a light slather of creole mustard in the background

http://i754.photobucket.com/albums/xx181/jimswside2/041613/041613009.jpg

http://i754.photobucket.com/albums/xx181/jimswside2/041613/041613012.jpg

fin:
http://i754.photobucket.com/albums/xx181/jimswside2/041613/041613022.jpg

rib tip carnage:

http://i754.photobucket.com/albums/xx181/jimswside2/041613/041613023.jpg

nice cook, these spares were streaked with fat when I bought them, that stuff melted down and these were juicy as hell.

had some shrimp to fry and fill out the plate:

http://i754.photobucket.com/albums/xx181/jimswside2/041613/041613025.jpg

:drooling:Those look friggin awesome!:hail::thumb:

http://www.youtube.com/watch?v=ztSoihs9RL8