 |
|
||||||
 |
|
|||||
 |
 |
 |
 |
 |
 |
 |
 |
|
|
||||||
|
|
|||||
|
|
|
|
|
|
|
|
|
|
|
#1
05-11-2015, 11:13 AM
|
||||
|
||||
Im gonna have to write these ALL down, as i never used them. I am open to new things. +1 here. Now, i'm not for one for vinegar, and just read up on Plowboys. That En Fuego sauces seems to be the kicker i want.
I almost forgot, we also used a Williamson Bros. sauce. I grew up on their bbq. For some odd reason i love bbq and nachos or even a stuffed potato. DAMN! i'm hungry
__________________
1916-20 UNC Big Heads collection Headed to LoTG auctions this November fall auction Last edited by pawpawdiv9; 05-11-2015 at 11:21 AM. 
|
|
#2
05-11-2015, 12:06 PM
|
|||
|
|||
|
Great recommendations Tim! You sound like a bit of a mad scientist; beakers, bunsen burners, maybe a tesla coil
 . Brilliant! Everybody Wants Some: https://www.youtube.com/watch?v=kz6Kcz62onA Last edited by pariah1107; 05-11-2015 at 12:24 PM.
|
|
#3
05-11-2015, 03:41 PM
|
|||
|
|||
|
Great license plate too Tim! Those ribs look yummy!
|
|
#6
05-12-2015, 05:46 AM
|
|||
|
|||
|
Grilled romaine hearts. Omnivores do that too, but I prefer them raw.
Would much rather go with spaghetti squash with a little butter and brown sugar.  Or for the vegans, you could use olive oil in lieu of butter. Last edited by timzcardz; 05-13-2015 at 09:47 AM. Reason: vegan modification
|
|
#7
05-15-2015, 08:46 PM
|
|||
|
|||
|
Apple Cinnamon Smoked Salmon:
2 lbs. sockeye salmon fillet 8 cups Apple Juice 1 1/4 cup brown sugar 1/2 cup kosher salt 3 cinnamon sticks 6 whole cloves 2 tsp black peppercorn 2 tsp fennel seeds 2 tsp allspice 1 tsp dried thyme 2 bay leafs 2 tsp red pepper flakes 2 tsp tabasco 1. Brine; Apple juice, brown sugar, and salt. Boil until sugar and salt are dissolved, and cool 2. Combine remaining ingredients to cooled brine in dish/container that allows the fillet to lay flat (Avoid aluminum) 3. Refrigerate, marinate 12-36 hrs. I prefer the 30-36 hrs. soak. 4. Remove from brine, and place on rack skin down to cure 2-4 hours in refrigerator (Less time for partial tails such as the one pictured below). 5. Place in smoker at 225-300F and monitor until desired smoke, and most importantly proper internal temperature is achieved; 1-3 hours. I like a hickory smoke for this fish. Enjoy the racing this weekend. I'll add some "after" images Sunday. 
Last edited by pariah1107; 05-15-2015 at 09:00 PM.
|
 |
|
|
Hybrid Mode
