A BBQ thread

[Tesoro]

Trimmed the young peach and plum trees today. Will have some firebox wood ready for WW Pro in a few months......or tomorrow. Myron uses it green.

It's been 75-80 here midday.

What is ww pro?

 

[ogre1911]

Camp Chef Woodwind Pro

 

[quest450]

Vortex crispy wings

 

[Tesoro]

Vortex crispy wings

View attachment 1733210 View attachment 1733211

That looks excellent! what the heck is the deal with chicken wing prices? it is like 60% bone which makes it about 5x more expensive than thighs, which a chicken also has only two of!

 

[quest450]

yes, wings are getting expensive, I get them from Sam's Club @2.77lb
The days of a local beer joint and happy hour wings @ .25 are long gone.

 

[quest450]

I usually do eye round roast beast in the oven this is my first try on a pellet smoker I’m gonna pull it @110, also first try at marinated beef jerky, smoker is cruising @160 with smoke boost mode on

 

[quest450]

Beef jerky turned out just ok too chewy for my liking
Roast beast looks good and wifey approved

 

[quest450]

Forget about lunch it’s ribeye night

 

[ogre1911]

That roast beef looks top notch

 

[Tesoro]

Apple wood cold smoked chops after a week of dry brine. I put the smoke tube under grille.

 

[Fast14riot]

Been having issues posting pics, think I got things sorted out. But here is the cornish hens I did last week. Ended up roasting them in the oven, was too cold and dark in the fog to grill them.

 

[ogre1911]

Paddy & chili

 

[Tesoro]

Paddy & chili

missing some toasted mexican bird peppers!! Yeah quite the fight between a pro-socialist and a hard right conservative. lol

 

[ogre1911]

I grew up in SW AZ on the border eating hot stuff. Recently Lost 40% of my tongue and 59 lymph nodes to C. Radiation took away my ability to eat hot stuff. I miss it dearly.

 

[quest450]

It’s 37F this morning in SWFL perfect temperature for cold smoked salmon

 

[Exercion]

Not BBQ per se, and I didn't take pictures, but I was cold smoking some cheese with cherry wood, and I made some sugar cubes from turbinado sugar and smoked them to add a little something when making Old Fashioneds. It turned out well, so I think the next batch I'll make with vanilla extract as the binder.

Eric

 

[ogre1911]

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.

 

[Tesoro]

Dry rubbed spare rib chunks marinated with coconut aminos. Not bad!

 

[ogre1911]

The char is where it's at. Nice