Triple C
Well-Known Member
gut_pile - It was dang good! Pork is the go to meat down south for smoking but I'm gonna tell you, the beef ribs were very good. Didn't have any left afterwards.
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What's for dinner???
- Thread starter Triple C
- Start date
BigJ
Member
Smoked a couple chickens on the egg the other day
I know it’s probably a rare occurrence but what recipes do you guys have for leftovers?
I used my leftover chicken to make a pretty tasty smoked chicken salad. Chicken, pecans, apple and onion. Don’t tell my wife I didn’t use light mayo haha
I know it’s probably a rare occurrence but what recipes do you guys have for leftovers?
I used my leftover chicken to make a pretty tasty smoked chicken salad. Chicken, pecans, apple and onion. Don’t tell my wife I didn’t use light mayo haha
Triple C
Well-Known Member
Bout as good of a bone in ribeye as I’ve ever cooked last night for dinner. BTW...did the ribeye in the Cabela's pellet grill. Set it at 225 and reversed seared it some some smoke for 30 minutes. Then cranked it up to 500...opened the searing grates to expose flame in the firebox and let it dance with the flames for about 2 minutes on each side. Can't do that on my Traeger but the Cabela's with the searing feature did the trick to perfection.
Rolling with a butt today. Been going in smoke at 250 for bout 5 hrs. Gonna wrap in a few minutes.
Pulled butt n placed in foil pan. Poured apple juice over it, wrapped in foil n back on the smoker. Dropped temp to 230.
Internal temp at 177. Prolly an hr is so before it hits 200.
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Elkaddict
Well-Known Member
Steak looks a amazing! Packer biskets have been really hard to find up state. Flats are readily available but I don’t care for them by them self. Found this point and went to town. Beef rub, on smoke setting for 4hrs, then 2hrs at 225 brought it to 170 where I wrapped with after adding DP, sauce and brown sugar. Best brisket to date. Served with sourdough toast and watermelon
weekender21
Well-Known Member
Bonefish
I’ve only not kept one in eight years. The main purpose was to have a local artist make a traditional Japanese print. It’s only fitting that my fishing buddy had a family member prepare the meat into traditional Japanese fish cake. It was delicious.
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I’ve only not kept one in eight years. The main purpose was to have a local artist make a traditional Japanese print. It’s only fitting that my fishing buddy had a family member prepare the meat into traditional Japanese fish cake. It was delicious.
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Triple C
Well-Known Member
Mercy me! Not much better than a summer fish fry.
weekender21
Well-Known Member
Fried FRESH bluefish! I’ve arrived to the east coast. Catching and eating blues definitely brings back childhood memories.
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Triple C
Well-Known Member
lak...Only thing missing from that plate was home grown cherokee purples!
Triple C
Well-Known Member
Elk...Only difference in that plate and what I grew up on was that none of it was fried. Growing up...pretty much everything on that plate would have been fried in poison - Crisco.
Drycreek
Well-Known Member
My, my, that looks tasty !
weekender21
Well-Known Member
How’d the cobia bite go? That’s where I caught mine as well. We saw rays on Saturday but no Cobia. The clouds didn’t help.
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weekender21
Well-Known Member
I could get used to this east coast living...
First attempt crabbing with my kids. I bet it’s been 30 years since I caught/cooked blue crab.
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First attempt crabbing with my kids. I bet it’s been 30 years since I caught/cooked blue crab.
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