Dinner at rig-talk is served at 5:30 ET

  • Thread starter Thread starter VonBonfire
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@japetus must be cooking a helluva meal tonight. 6:03 and he still ain't here...

Even the flame war upstairs ceased just after 5:30 so all the dudes who are 6'6" and 280lbs of solid muscle with more beautiful women than everyone else could go eat. :LOL:
 
Starting to thin out in here....5:12 central time. Wash your hands boys, dinner is almost ready.
 
All is right in the world. Twenty minutes after 5 and the forum emptied out like a kiddie pool with a hole punched in it.

I wonder what @japetus is eating tonight?
 
5:50 in the pm. Place is a ghost town. All the little hyraxes are stuffing their faces.

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We are having shrimp fried rice. Worked up an appetite splitting some wood.
 
CDawg said:
Both look delicious! I haven't had fajitas in ages and you're reminding me how good they are. You got sour cream for those?

I'd love to make spicier food more often but other than myself everyone else around here is spice averse.
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We got those toppings on lock!!!
 
Low and slow. More heat later after t finisht taking the smoke. I'm almost cold smoking right now lol
 

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These brisket posts are inspired by @Smash who moved me to get this baby on the smoker and @japetus who always posts food pics. I can't leave out @Matt300ZXT who is always bumping cool recipes I need to try out.
 
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About 5 hours of real low and slow. I'm raising the heat up a little now since I gotta few more coals.
 

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japetus said:
Its sitting ar about 90 there you better get that bark going
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I'm not real huge on the bark so I usually wrap the brisket in foil after about the sixth hour. It's in the oven now for the finishing hours. I've had good luck doing it that way plus I don't have to manage the firebox for hours more.
 
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3 2 1 ribs.

I adjust the timing of the steps a little depending on the cut or who's eating what to accommodate their preferences. Maple whiskey and St Louis BBQ sauces were used.
 
VonBonfire said:
I want to be able to do ribs like this
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It's really easy and there's lots of great recipes on the net. Try the traditional 3 2 1 ribs recipe like this and then adapt to your preferences after you've done it a time or two.

Rub about an hour or two before. Cook at 225F/105C for 3 hours. Wrap in foil and put in about a 1/2 to full cup of apple juice and cook at 350F/150C for 2 hours. Remove foil and return to 225F/105C and start putting on sauces cook for 1 hour. The whole process takes 7 or 8 hours but there's very little work to be done during cooking and clean up is usually minimal.
 
Paging @japetus

Almost 5:30 hoss. I haven't heard from you since you said you were hitting the Los Lonely boys show. How was it? I'm making a roast with onions and taters tonight.
 
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