shoutout to weiss is NICE
shoutout to weiss is NICE
Did someone say beef brisket?
Made these 2 weekends back for a tailgate...they were excellent.
no one quoted this, i've seen no hof's, or solid gold'sOriginally Posted by WillieMcFML
makes me thing ya'll a bunch of herbs
makes me think i shouldn't even bother to help you out of the darkness
i can lead you to water, but i can't make you drink it
GET REAL WITH YOUR LIFE
DON'T EVER DOUBT ME
FADUNIAK only one coming correct
Last edited by WillieMcFML; 10-08-2012 at 08:08 AM.
Before and after pics of said brisket... Ribs were also cooked but that is for another day
DAT BARK
gives us the full rub fad
temp, time, rub
looks competition ready
Last edited by WillieMcFML; 10-08-2012 at 09:01 AM.
caramelize them bitches in bacon fat
No one is bringing it like you
Rub: Loads of black pepper, garlic powder, onion powder, cayenne, salt, cumin, chili powder, dry mustard, brown sugar
Temp: We smoked it...tried to keep the smoker between 225-250. But i think the the cheap temp gauge we were using didn't work too well and was reading low.
Time: We guessed it was going to take 8 hours to smoke at those temperatures, but if you see that little cord coming out of the piece of meat that is super hi tech shit. Internal meat thermometer that has an alarm like a boss. Set the alarm to 180 degrees. We ended up smoking it for around 6 hours..the last hour it was wrapped in foil and placed far away from the fire.
Slice with an electric knife, went through it like butter. We are seriously considering starting our own tailgating/small party business. We had 3 different homemade BBQ sauces. Since you and I are the most active in this topic willie, PM me your address if you want and i'll ship you a bottle of my BBQ sauce. You can be official tester. It is a sweet/spicy sauce.
EDIT: I forgot to include the "mop". I whipped together a mix of apple cider, apple cider vinegar, and water into a spray bottle and sprayed down the meat about once an hour.
She popped out a kid, and stopped being a vegan, so she's a bit on the bigger side these days.
But at one point she was the hottest chick on the planet.
Let's keep it simple, stupid. Chicken tenders in a hoagie roll with mayo, cucumbers, green peppers and pepper jack cheese slices. Sans the banana this time.
Ever since 408 told me I need to put on weight, I've been trying to eat more
Last edited by PLOL; 10-08-2012 at 03:17 PM.
I'm about to cook up a tomato and basil pizza using one of these bad boys... I've never done it before, but it is quick and easy. More pics to follow
Have to go outside and pick some basil now
Ingredients: Tomato, red onion, Jamaican hot chocolate pepper, olive oil, naan bread, basil
This was the best pizza ive ever made from home. I can't describe how good it is.
Things I would change to make it better:
1. Add the fresh basil after cooking or just for just last minute or under of cooking. 2. Add a full pepper. Only used half pepper due to fear of being too hot. 3. Maybe try a bit of oregano along with everything else
I would make this again anytime I want a pizza instead of frozen and 80% of the time in place of delivery.
Pre-heat oven to 500. Get an oven safe skillet. Turn stove on highest setting. Spray skillet with Pam. Brown steaks on each side for about 30-45 seconds. Immediately place skillet in oven. 5 minutes is all you need.
Potatoes baked in microwave for 8-10 mins.
Cut bread, butter, place in oven 4-6 mins.
Easy, delicious, and under 15 mins. The medium steak will be steak house quality.
Pay no attention to the Yellowtail in the background
It's hilarious that we as a society think everyone can be a dr, a lawyer, an engineer. Some people are just fucking stupid. Why can't we just accept that?
Looks good, but you can't be cutting vegetables with a serrated edge knife. Thats why you have tomato bullshit cuts and not nice clean slices with seeds. Sharp Chef Knife is crucialThis was the best pizza ive ever made from home. I can't describe how good it is.
Things I would change to make it better:
1. Add the fresh basil after cooking or just for just last minute or under of cooking. 2. Add a full pepper. Only used half pepper due to fear of being too hot. 3. Maybe try a bit of oregano along with everything else
I would make this again anytime I want a pizza instead of frozen and 80% of the time in place of delivery.
Solid catch. Didn't know there was such a difference with knife types. My old roommate from a while back was once a Cutco sales guy and he gifted me 1 nice cutco knife. I use it for everything. I have 2 wooden blocks of other knives but all are below par quality. Maybe I will buy nice chef's knife.Looks good, but you can't be cutting vegetables with a serrated edge knife. Thats why you have tomato bullshit cuts and not nice clean slices with seeds. Sharp Chef Knife is crucialThis was the best pizza ive ever made from home. I can't describe how good it is.
Things I would change to make it better:
1. Add the fresh basil after cooking or just for just last minute or under of cooking. 2. Add a full pepper. Only used half pepper due to fear of being too hot. 3. Maybe try a bit of oregano along with everything else
I would make this again anytime I want a pizza instead of frozen and 80% of the time in place of delivery.
Has anyone tried this yet? I saw it at the grocery store the other day but I'm on the fence about getting away from the cheese I normally buy for quesadillas and tacos.
I'm going to help you out big time here...go and get some Oaxaca cheese for anything Mexican you make. You can thank me later. Can probably find it in the Mexican or cheese aisle.Has anyone tried this yet? I saw it at the grocery store the other day but I'm on the fence about getting away from the cheese I normally buy for quesadillas and tacos.
This is what I use now. Probably not the most legit mex cheese to use but I grate it and mix it with grated pepper jack I get from from the deli. For some reason it is just hard as fuck to grate being as soft as it is and I'm holding out hope that kraft might have gotten one right with the white velveeta.
TV told me this was true, and TV was right. As always.
Was looking for a few knives a couple years ago, a chef's knife at least, and the reviews for good cheap ones kept pointing to an 8 inch Victorinox. I use one of their swiss army knives for pretty much everything, figured they had the whole knife thing down pretty well, so gave it a shot. First non-serrated edge knife I really ever used in the kitchen, but I use it for everything now that isn't bread. Like in everything else, the better tool always makes the job easier. 20-30 bucks.
http://www.thekitchn.com/good-product-vi-18315
http://www.thekitchn.com/a-guide-to-...n-tools-166133
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