From yesterday's smoke. 9 hr st Louis ribs. Smoked with hickory pellets at 225. Dry rub was brown sugar, paprika, garlic salt, msg, dry mustard, and onion powder. After 6chrs of smoking, I basted with a mixture of honey and maraschino juice. And hr before doneness, I made a quick BBQ including cannonball rum, Ketchup, worschestire, sugar, and apple xidar vinegar. Basted and cycled heat to 200f. Ribs were chewey, but came off the bone clean.

The lamb was smoked in hickory as well for 3 hrs at same temp. Did an Italian dry rub on them including oregano, parsley, cumin, rosemary, thyme, and sage. Smoked to 171f. Fat rendered to the point of being prime rib like and the meat was chewy, but soft and separated nicely.

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The lamb you can keep. Everything else. :yum:

Yum Yum,,,,

Yup

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Uh, mail me a chunk of that... I want to try it.... Looks pretty good

Wasn't bad. Need to tweak it a bit though. Pizza held its shape well and you could eat it with 1 hand without it drooping. I need to measure better when cooking in the cast iron to get a uniform crust though. And I want to brush the whole pizza with porcine and sage olive oil next time followed by sprinkles of garlic salt instead of just on the crust.

Preheating the over with cast iron to 550f was good. Sprinkled cast iron with corn meal and then folded dough into it. Baked for 4 minutes and then removed from oven when dough began to rise. This removed any chance of having an undercooked interior once toppings were added and baked a further 20 minutes.

:yum: Some salmon and rice tonight.
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That’s way too healthy for a weekend

Went out today and stopped at LoneStar after we gone done running around. Had the Flo fillet with shrimp, and rice. :yum:

:ugh2:

Ive got cheddar brats for dinner and hamburgs for lunch. Making up for the healthy stuff.

The New "What did you do with your Z today" (with off topic replies) Cooking Edition
 

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Tomorrow’s dinner (and Tuesday’s and Wednesday’s since it only gets better the longer it soaks in the juices), Pork Roast.

8.5 hrs on low, shred the pork roast, let cool for a couple hours and then overnight in the fridge.

Oh yeah. That looks damn good to me.

Experimenting with a sauce for dinner tonight. Prepped a soffrito at 2:1:1 of carrots, Vidalia onion, and celery. Mixed with roasted crushed tomatoes, copious amount of seasonings, sweet Italian sausage, Anchovies paste, and Capers. Curious how this'll turn out.

:iagree:

:tup:

I love me some pot roast. Wifey hates it cuz it brings farts something awful.

That's just a function of the pressure relief valve.

Ice Cream has a tendency to cause some rough ones here :icon14: :icon14:

It don’t bother me at all

Just everyone else.................

:rofl2:

I take pride in them

I like the SBD's. :icon23: Silent, But Deadly. The type you walk into, and about pass out.

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And the end result

Mmm Mm, Grilled Cheese anyone.

Grilled cheese sandwich and Campbell's tomato soup as a kid. :yum:

You suckers! Made me hungry fir that. :yum:

Smoking a couple of fatties here today.... each is a pound of ground chuck with goodies wrapped up inside...

Uh, bacon wrapped of course...

And this is my Orion smoker that I used

And this is the look of the fatty after 1 hour and 50 mins

Cut open... pepper jack cheese and mushrooms hiding inside it...

And right before going in my belly...

They were pretty tasty. I’m already down one whole one. Only one more fatty to go.. Mmmm

Well as I don’t know how to cook too much, that is my contribution to this thread...

Carry on...

I do something similar. Take a pork loin, run a knife down the center of it and stuff it with a link of sausage. Wrap that in bacon and throw it in the oven on a cookie drying rack so all the bacon gets crispy.

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I’ve also done it with breakfast sausage wrapped around the link.

Mmmm, that looks pretty good.

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All the ingredients for a bacon samich boys!

It's...It's a thing of beauty!

What's the bread for?

You Sir, do not have enough bacon...…. Must have MORE!!!!