A BBQ thread

[GotRDid]

Looks like German chocolate, and I’m all German. If you’re willing to drive to the mountains, I’ll make brisket and ribs if you bring dessert! I don’t need desert though, there’s plenty of that south of me!

Jawohl, mein Herr!
Loved New Mexico when hunting Rio Grande Wild Turkeys near Cloudcroft, and Sunspot in Dark, and Russia Canyons. Never seen so many Elk and Mule Deer!
Always wanted to go back in pursuit of said Big Game, but now astronomical price points.

 

[Fast14riot]

Looks like German chocolate, and I’m all German. If you’re willing to drive to the mountains, I’ll make brisket and ribs if you bring dessert! I don’t need desert though, there’s plenty of that south of me!

Ol' Sam German sure came up with a good cake recipe using Dr. James Baker's chocolate! Always thought it was kind of funny that German chocolate cake was neither German or made with chocolate specifically for baking.

Quick and simple dinner tonight. Spaghetti with garlic and anchovies. Added in a good dose of home grown cobra chiles, fresh black pepper and a drizzle of evoo on top. Even the kids love this one!

 

[Fast14riot]

Hey @GotRDid am I doing this right?! Lol, been a while since I've done cakes, but your pics are always inspiring. Speaking of "inspiring" my 16yo daughter is in full pumpkin spice mode right now and has "inspired" (aka complained and wants me to buy her Starbucks pumpkin muffins every day) me to make a protein packed, pumpkin layer cake. Will get a light layer of cream cheese frosting between and on top, but not the sides for a naked cake style. Light sprinkle of ceylon cinnamon on top. Should be ready for breakfast!




Back to savory, I came home with this ginormous zucchini today, was thinking of grilling spears but decided to use the oven instead. Grilled squash is one of my favorites. Possibly do it again on the grill this weekend so I'm not grilling in the dark after work. That's a 12" chef knife next to it, lol!

Toss in evoo, S&P, parm, herbes de Provence, paprika. Gets the same treatment on the grill. When roasting i like to add some melty cheese and blast in under the broiler for a minute or two.

 

[Fast14riot]

Managed to snap a pic before too much was gone, lol! Realizing you have free will and can bake and eat a cake for breakfast is great!

 

[Kracken McGraw]

Managed to snap a pic before too much was gone, lol! Realizing you have free will and can bake and eat a cake for breakfast is great!

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Looks good!

 

[Riesel]

Managed to snap a pic before too much was gone, lol! Realizing you have free will and can bake and eat a cake for breakfast is great!

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That's a mighty big muffin

 

[Fast14riot]

That's a mighty big muffin

I have 3 kids, 16, 16, 19, I was surprised any was left when I got home from work tonight, lol!

 

[Tesoro]

New toy: the Thermapen wireless meat probes!

 

[Ringostar]

I’ve thought about the temp probes, but haven’t jumped into them yet. I don’t finish ribs, brisket or pork butts in the pit. I use a couple large Nesco roasters with apple juice to finish pulled pork, easy enough to lift the lid and check temps. I finish ribs and brisket in the oven wrapped in pink butcher paper. The probes could be handy for those. Chicken, bacon wrapped fatties, whole duck and armadillo eggs get finished in the pit.

 

[Fast14riot]

I haven't made the jump to wireless probes, but I live by my instant read thermometers for meat. Set a temp alarm for the meat and one for cook temp (smoker or oven). Will use another probe if doing different cuts or specie of meat. I think you're going to be happy with them!

 

[muleystalker]

New toy: the Thermapen wireless meat probes!

View attachment 1698137View attachment 1698138

I have this set of 4 but haven't set it up yet since I have been having trouble with my internet and router connections. I have an appointment for Monday with a new internet provider install, hopefully this takes care of my problems so I can set these and also pair my Smoking-It PRO 5D WIFI Smoker to my Wifi so I can control it from my phone. Once I get it paired I will be able to program my cooks and have the smoker change cooking temps by time or meat temp. I can also then set it shut down to a holding temp I set once the meat reaches my Target temp. I have cooked 6 Full packer brisket Pastrami at once and have it shut down once they reached 190* internal then hold at 155* for 16 hours, man they come out good! The smoker is 64" tall so it makes it tough to do the setup manually from the controller on top of the unit, I have to get on my toes, LOL.. It will hold 16 Full Packer Briskets at once. It sure cooks nice. It will hold full SS hotel pans no problem. It has 14 racks that are 22"x 22", it holds a ton of meat. I weighs 280lbs all SS and insulate cabinet. It also has a blower for circulating the heat like convection, it really helps out when making sausage. The photo's don't really do the size justice. I can't wait to get it linked up.

 

[Tesoro]

I have another wireless transmitting probe kit with the tangle like hell braided wires which I will be happy to get rid of. This setup should work much slicker for many cooking methods and the probes can take more heat than anything one would cook in an oven. It also has a wired probe which can hang in your smoker to monitor air temp which can come in handy. But for most of my cookin I only need my eyeballs to know when it is done!