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Nzoner's Game Room>Fire Me Boy! What's For Dinner? Thread
Buehler445 08:45 AM 07-15-2015
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
[Reply]
Sorce 06:26 PM 07-11-2020
Pan seared scallops and spinach over parmesan risotto.

Sent from my Pixel 3 using Tapatalk
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Buehler445 08:48 PM 07-11-2020
Originally Posted by KCUnited:
No Coast and Grits

Smoked then seared tri tip over cheesy grits. Oh and a kale with aged cheddar salad.



Sorry bud. Didn’t mean to thumbs down. Was trying to hit quote on the phone.

Lew is right your shit looks amazing.

I’ve wanted to do a tri tip but never get the guts up.

What did you rub the tri tip with
[Reply]
Fish 10:23 PM 07-11-2020
Originally Posted by Buehler445:
Sorry bud. Didn’t mean to thumbs down. Was trying to hit quote on the phone.

Lew is right your shit looks amazing.

I’ve wanted to do a tri tip but never get the guts up.

What did you rub the tri tip with
:-) was just about to post a message asking what kind of mean MF could thumbs down pics like that. LOL
[Reply]
KCUnited 06:21 AM 07-12-2020
Originally Posted by Buehler445:
Sorry bud. Didn’t mean to thumbs down. Was trying to hit quote on the phone.

Lew is right your shit looks amazing.

I’ve wanted to do a tri tip but never get the guts up.

What did you rub the tri tip with
Its the gayest name in BBQ but I really like Plowboys Bovine Bold. It's excellent on tri tip, brisket, burgers, etc.

https://www.amazon.com/Plowboys-BBQ-.../dp/B003I8JPHK

I was always a high heat tri tip guy but feel I've found the right combo of smoke and heat now. I smoke at 225F until 110F internal, usually ~45 min. Pull it and put in a chest freezer while I raise the temp on my cooker. Once between 600-700F I put it back on to sear until 130F internal then rest it.

Its everything you want in a steak but with a BBQ feel imo.
[Reply]
Abba-Dabba 10:50 AM 07-12-2020
Originally Posted by KCUnited:
Its the gayest name in BBQ but I really like Plowboys Bovine Bold. It's excellent on tri tip, brisket, burgers, etc.

https://www.amazon.com/Plowboys-BBQ-.../dp/B003I8JPHK

I was always a high heat tri tip guy but feel I've found the right combo of smoke and heat now. I smoke at 225F until 110F internal, usually ~45 min. Pull it and put in a chest freezer while I raise the temp on my cooker. Once between 600-700F I put it back on to sear until 130F internal then rest it.

Its everything you want in a steak but with a BBQ feel imo.
Plowboys does well with their blends. I really like their Yardbird Rub. Chicken and fries it is excellent on.

I've also tried their fin & feather. It wasn't bad, just not what I was looking for.
[Reply]
KCUnited 11:42 AM 07-12-2020
Originally Posted by RubberSponge:
Plowboys does well with their blends. I really like their Yardbird Rub. Chicken and fries it is excellent on.

I've also tried their fin & feather. It wasn't bad, just not what I was looking for.
Planning to give Yardbird a go next time I make a KC BBQ Store online order due to how much I enjoy their Bovine Bold rub. I've never had Plowboys BBQ and was turned on to their rubs by a coworker in our KC office. Really like having quality multi purpose rubs on hand.
[Reply]
Buehler445 11:42 AM 07-12-2020
Originally Posted by KCUnited:
Its the gayest name in BBQ but I really like Plowboys Bovine Bold. It's excellent on tri tip, brisket, burgers, etc.

https://www.amazon.com/Plowboys-BBQ-.../dp/B003I8JPHK

I was always a high heat tri tip guy but feel I've found the right combo of smoke and heat now. I smoke at 225F until 110F internal, usually ~45 min. Pull it and put in a chest freezer while I raise the temp on my cooker. Once between 600-700F I put it back on to sear until 130F internal then rest it.

Its everything you want in a steak but with a BBQ feel imo.
Thanks man.

I might try that rub. I just need to take the dive on a tri tip and quit being a pussy. LOL.
[Reply]
Buehler445 11:48 AM 07-12-2020
Originally Posted by Fish:
:-) was just about to post a message asking what kind of mean MF could thumbs down pics like that. LOL
Me and my big meat paws screw everything up.
[Reply]
SAUTO 11:50 AM 07-12-2020
I've smoked whole chickens, pork butt, pork side ribs, burgers, sausage, and stuffed jalapenos in the past couple weeks.


I think a brisket is next.
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Abba-Dabba 12:38 PM 07-12-2020
Originally Posted by KCUnited:
Planning to give Yardbird a go next time I make a KC BBQ Store online order due to how much I enjoy their Bovine Bold rub. I've never had Plowboys BBQ and was turned on to their rubs by a coworker in our KC office. Really like having quality multi purpose rubs on hand.
It won't disappoint. The little extra heat in the Yardbird makes it my go to blend for both grilling or smoking pretty much anything.

I've had their Q. I know you can do better. That is all I will say.
[Reply]
Easy 6 01:24 PM 07-12-2020
Originally Posted by KCUnited:
Wild Alaskan halibut fish tacos with a chipotle mayo slaw



Originally Posted by Sorce:
Pan seared scallops and spinach over parmesan risotto.


Sent from my Pixel 3 using Tapatalk
Outstanding work, gentlemen :-)
[Reply]
Coogs 01:29 PM 07-12-2020
Originally Posted by SAUTO:
I've smoked whole chickens, pork butt, pork side ribs, burgers, sausage, and stuffed jalapenos in the past couple weeks.


I think a brisket is next.

Do you make your own sausage? I absolutely love the jalapeno and cheese sausage from the BBQ joints, and would like to duplicate that at home. Doesn't really happen with store bought sausage. Looking at maybe starting to make my own, and kind of looking at this recipe as a starting point.

https://www.smokingmeatforums.com/th...ausage.273322/
[Reply]
srvy 01:55 PM 07-12-2020
Originally Posted by Coogs:
Do you make your own sausage? I absolutely love the jalapeno and cheese sausage from the BBQ joints, and would like to duplicate that at home. Doesn't really happen with store bought sausage. Looking at maybe starting to make my own, and kind of looking at this recipe as a starting point.

https://www.smokingmeatforums.com/th...ausage.273322/
This seems like a great recipe gonna bookmark and get too it as soon as have the time.
[Reply]
Abba-Dabba 02:07 PM 07-12-2020
Originally Posted by Coogs:
Do you make your own sausage? I absolutely love the jalapeno and cheese sausage from the BBQ joints, and would like to duplicate that at home. Doesn't really happen with store bought sausage. Looking at maybe starting to make my own, and kind of looking at this recipe as a starting point.

https://www.smokingmeatforums.com/th...ausage.273322/
Most BBQ joints just source their sausage from a local butcher.
[Reply]
Sorce 02:16 PM 07-12-2020
Originally Posted by SAUTO:
I've smoked whole chickens, pork butt, pork side ribs, burgers, sausage, and stuffed jalapenos in the past couple weeks.


I think a brisket is next.
Reddit at the moment seems to be all about the smoked queso.

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[Reply]
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