A BBQ thread

[quest450]

Happy wife happy life

 

[Infrequent Shooter]

looks superb. I love scallops. prices have gone sky high lately, but still love them. great feed you have going!

 

[Infrequent Shooter]

And sometimes cooking, sautéing, bbqing, smoking, sous videing etc isn't even necessary.

My culinary gift to yall today with a view

beautiful view,,, what state?

 

[ogre1911]

Arizona

 

[Jonnyofalltrades]

Chris started this off as a bbq thread and it has happily morphed into an ALL THINGS CULINARY thread.

I'll bring it back around to bbq/smoke for today's entry.
I have an old fig tree that I'm deadwooding this weekend and I'm reminded of the times I've used it for smoking in the past. It burns fast but smells cinnamony as it burns and actually puts a bit of that into spatchcocked chicken and pork along with a bit of floral. Never used it for fish but I bet it'd be dynamite.

If you have a tree and you've never tried it see what you think. Be sure it's seasoned well. Where I'm at that doesn't take too long.

We had a wild snowstorm last October that took down one of my in-laws crabapple trees. I took most of it for firewood, saved some of the best pieces for carving, etc.
Well, every time I smell it burning, I get hungry! I have yet to smoke something with it, but I just got around to carving a spoon with it this weekend.

 

[Tesoro]

looks superb. I love scallops. prices have gone sky high lately, but still love them. great feed you have going!

I think scallops are the best thing to eat out of the sea hands down.

 

[Tesoro]

Chunk of Sonoran mountains ribeye seared in a 100 yr old skillet n finished with garlic, butter n thyme. No steak sauce needed lol

 

[quest450]

Today was a rotisserie chicken day


With

 

[Tesoro]

The Bacon Paradox

We stopped eating cured meat to save our hearts. We ended up destroying the very mechanism that protects them.

dgillespie.substack.com

 

[Ringostar]

Today I’m making mock brisket, gold taters and homemade dinner rolls. I took a 4 lb chuck roast, dry rubbed with my Magic Dust and smoked with mesquite. I have it wrapped in pink butcher paper and finishing in oven. We’re getting extreme winds and sideways snow today. So I only smoked for 2 1/2 hours, during a break in the snow. While the meat was smoking, used stand mixer to make dough and let rise an hour. Then baked the rolls. As soon as they finished, I wrapped the meat and put into oven. Still trying to decide on roasting or frying taters.