A BBQ thread

[WSnyder]

Bacon and salt pork from the trimmings curing in the fridge.

 

[choprzrul]

The guy who sold me mine made his based on this model/size. he said they come with expanded metal racks that are spot welded in place They will warp. He builds them with a drop in piece of fine mesh rock screen so can take out to clean. There is 1/8in gap all around so they dont warp. easy retrofit fyi

The real trick there is to build the frame from square tube, drill matching holes, and assemble with round stainless rods to grill on.

 

[Bottom Fodder]

For smoking butts lol

 

[Fern]

Smoking some boneless pork ribs (country style ribs). We had ribeyes yesterday for early Mother’s Day and today a smaller meal so the wife can just enjoy the fay

 

[Fast14riot]

This thread is killing me!
Anyone local getting to this level of BBQ?
Have Cake-Will Travel!!!

View attachment 1657566

Brotha, one of these days I'm going to have to head out to KY and bake with you. I've got a killer rhubarb, vanilla-upside down cake recipe. Plus you may know I love baking breads.

Some may not completely comprehend the difficulty of baking cakes or baking in general. It is 100% science driven from testing, not too different than tuning an agg winning 6ppc. We all know the ingredients, but its testing every possible combination in your conditions that wins long term. It took me 8 loaves of bread to figure out a new brand of flour alone!

Cooking is art.
Baking is science.

 

[GotRDid]

Dry Humor is another exceptionally accomplished Baker here. Has freely shared some brilliant recipes, for which I am excited to try!
I just wish I had taken the time to learn more about cooking/baking from my Mother and Grandmother; they offered, but I was too young/naive to realize the opportunity. Miss them dearly.
They rarely used measuring utensils, and a pinch or a palm were their tools. Unspoken magic happened in their kitchens daily.

 

[Ringostar]

Dry Humor is another exceptionally accomplished Baker here. Has freely shared some brilliant recipes, for which I am excited to try!
I just wish I had taken the time to learn more about cooking/baking from my Mother and Grandmother; they offered, but I was too young/naive to realize the opportunity. Miss them dearly.
They rarely used measuring utensils, and a pinch or a palm were their tools. Unspoken magic happened in their kitchens daily.

My grandmother passed away in early 70’s. She lived next door, and was always cooking and baking. After she was gone, her daughters got together trying to rewrite her recipes. Everything had been measured in pinches and handfuls.

 

[Kracken McGraw]

Dry Humor is another exceptionally accomplished Baker here. Has freely shared some brilliant recipes, for which I am excited to try!
I just wish I had taken the time to learn more about cooking/baking from my Mother and Grandmother; they offered, but I was too young/naive to realize the opportunity. Miss them dearly.
They rarely used measuring utensils, and a pinch or a palm were their tools. Unspoken magic happened in their kitchens daily.

I always enjoy seeing your cakes, and thankfully my wife is a good cook. On the not so fancy side we have one basic chocolate cake that comes around pretty often. Simply a Duncan Hines German Chocolate cake mix and the icing recipe is from the Hershey’s cocoa can.

 

[GotRDid]

Here ya go….

 

[GotRDid]

Or, maybe this?

 

[Fast14riot]

With temps rising here, I dont bake as much. Was mid 90's all weekend. Running the oven at 500°F isn't as much fun then, and it's not even hot out yet.

Supposed to cool a bit this week, might bake some cakes, cupcakes or muffins. But could easily change my mind to making Dutch Baby with fresh fruit topping instead. Need to see if I can still find fresh rhubarb in the store, too. My shopping list is long and varied.

Though, its getting close to Caprice salad season!

Take a good french baguette and grill/toast one side, add fresh micro-greens and a slice or two of beef carpaccio, caprice salad on top. Serve with either a pinot noir, or a dry chardonnay. Fresh cracked pepper, good EVOO, balsamic by choice.

 

[dryhumor]

Dry Humor is another exceptionally accomplished Baker here. Has freely shared some brilliant recipes, for which I am excited to try!
I just wish I had taken the time to learn more about cooking/baking from my Mother and Grandmother; they offered, but I was too young/naive to realize the opportunity. Miss them dearly.
They rarely used measuring utensils, and a pinch or a palm were their tools. Unspoken magic happened in their kitchens daily.

That’s high praise coming from you brother.

 

[dryhumor]

Maple syrup pecan pie… Was at my insurance agent last year, and several of us were talking about pies, cakes, and what not. A guy there mentioned his wife made pecan pie with maple syrup. That’s all I needed… The first couple were experimental. Pretty sure I’ve got it down at this point. Made this one last week to go with morning coffee.

 

[Tesoro]

The real trick there is to build the frame from square tube, drill matching holes, and assemble with round stainless rods to grill on.

but then you cant take it out to clean because it is attached to cable. the rock screen grill just pops out for a scrub down.

 

[ogre1911]

Some Pollo Estrada on the egg tonight kissed with just a bit of char. I was in such a hurry to get it stuffed and rolled into a tortilla with some fresh guac and pico didn't get pics of any of the good stuff.

 

[ELR LVR]

Brotha, one of these days I'm going to have to head out to KY and bake with you. I've got a killer rhubarb, vanilla-upside down cake recipe. Plus you may know I love baking breads.

Some may not completely comprehend the difficulty of baking cakes or baking in general. It is 100% science driven from testing, not too different than tuning an agg winning 6ppc. We all know the ingredients, but its testing every possible combination in your conditions that wins long term. It took me 8 loaves of bread to figure out a new brand of flour alone!

Cooking is art.
Baking is science.

Yeah, I make shall I call it muffins, small cakes, more or less cowboy style on my woodstove in a pan,
I've recently found there is a difference from the regular general store white flour.
Lol there is actually a "BREAD" Flour
and then found out about Maize fine corn flour, mix that in and mmmmmm
you get some good combinations going
Im a beginner at breads and cakes though, still learning
I started by simply adpating from plain "ol pancakes
So try this sometime, chop up some red onion and mix that into the cake mix
Oh my gosh!!!!! Sweet onion flavored muffin cakes, freakin awesome
--------------------------------------------------------------------------------------
Anyways,
Here's my outdoor French Fry cooker, more of a rocket stove I'd say but very efficient
just a short section of 12 inch pipe
Keeps a nice even heat.
Plus if it boils over , who cares? it's outside
.........Then when it dies down
Throw on your meat such as some Ahi Tuna Steak

 

[Tesoro]

A friend dropped my off some razor clams the other night. I forgot how tasty these are. Definitely dont want to ruin them by eating with cocktail sauce or whatever. Thats for all other clams! Just sautee in olive oil and squeeze a little lemon on them.

 

[ogre1911]

It's Friday fellas,

What y'all cooking this weekend?

I made this about 5 yrs ago and it was excellent.

Happening again tomorrow with last years Muley.

Not really a bbq effort but I'll brown the venison in a black iron pan outside on open fire pit over some Pee Can

 

[Kracken McGraw]

@GotRDid, my wife just brought this home!

 

[GotRDid]

View attachment 1661199@GotRDid, my wife just brought this home!

Warning;
No such thing as “portion control” with those!