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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]
Fire Me Boy! 07:42 AM 09-04-2017
Originally Posted by GloryDayz:
So, who long is this "vacation" thing you're "on" going to last? :-)



And remember, no meat-Jacuzzi because I ain't got one... :-)


Just this week. Staycation - I travel a lot with work, so I usually take a vacation to my couch.

I'm smoking a pork butt tomorrow. Gonna brine it overnight.
[Reply]
Fire Me Boy! 10:19 AM 09-04-2017
Not a great pic, but here's the traditional goulash I made for lunches this week.


[Reply]
threebag 10:36 AM 09-04-2017
Who pictures salmon skin side up?
[Reply]
Fire Me Boy! 10:37 AM 09-04-2017
Originally Posted by threebag02:
Who pictures salmon skin side up?


I did because I didn't want it to sog out. Suck it.
[Reply]
Fire Me Boy! 10:38 AM 09-04-2017
And actually, if you Google, there's a lot skin side up. It's just usually taken from a side so you can see the flesh.
[Reply]
KCUnited 10:54 AM 09-04-2017
Tri-tip on the fine china.


[Reply]
Baby Lee 11:01 AM 09-04-2017
Originally Posted by KCUnited:
Tri-tip on the fine china.

'Hope' that's tasty.
[Reply]
SAUTO 11:07 AM 09-04-2017
I had a customer bring me two salmon he caught last month.
[Reply]
KCUnited 11:07 AM 09-04-2017
Originally Posted by Baby Lee:
'Hope' that's tasty.
I'm eating Solo so you'll have to take my word for it.
[Reply]
Baby Lee 11:10 AM 09-04-2017
Originally Posted by KCUnited:
I'm eating Solo so you'll have to take my word for it.

[Reply]
Hog's Gone Fishin 11:24 AM 09-04-2017
Originally Posted by MODSAUTO:
I had a customer bring me two salmon he caught last month.
Did he keep them frozen. If not I'd be hesitant to consume.
[Reply]
SAUTO 11:36 AM 09-04-2017
Originally Posted by Hog Farmer:
Did he keep them frozen. If not I'd be hesitant to consume.
Well of course...
[Reply]
cooper barrett 11:46 AM 09-04-2017
Originally Posted by Fire Me Boy!:
Yeah, pretty much. They do at least have couple temp recommendations, though.

And sometimes, that's pretty much all there is to it. Buy this. Rub it. Cook it at this temp till it hits this temp. Serve.
Good BBQ, AKA smoking, is meant to be done drunk. So they keep it simple.

Smoking a full prime rib with large temp changes and rest times gets taxing when doing 12oz curls. Crown ribs look pretty simple.
[Reply]
cooper barrett 11:53 AM 09-04-2017
I spatchcocked 2 chickens and did a coffee brine, now slow smoking over apple and cherry. Still unable to post pictures. I am hoping to have smellavision up and running soon.
[Reply]
SAUTO 11:56 AM 09-04-2017
Originally Posted by cooper barrett:
I spatchcocked 2 chickens and did a coffee brine, no slow smoking over apple and cherry. Still unable to post pictures. I am hoping to have smellavision up and running soon.
Not sure you are going about it correctly.

How are you trying to upload things? Directly? You have to use a hosting site like imgur (hope i said that right).

Ive looked and everything im seeing(admittedly im not the most knowledgeable on this stuff) says you should be able to post them.
[Reply]
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