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The BBQ Thread
I've been cooking with 18.5" WSM's for years and easily get 10-12hr cooks with ~241° average temp at the grate. There is a door to add charcoal, but I rarely need to do so, unless we get into crazy-long cooks, think 14hr+. I do my cooks with the minion method, so I add unlit charcoal. I've...- Skinsfan1311
- Post #909
- Forum: The Gastropub
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The BBQ Thread
I don't add any liquid. I just put a few pats of butter, a little brown sugar & pepper jelly & a little more rub on the foil and put the meat side down on that side which provides all the liquid that's needed. Meat side up for the first 3 hrs, meat side down after wrapping and meat side up for...- Skinsfan1311
- Post #903
- Forum: The Gastropub
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The BBQ Thread
Will do. I used olive oil & lemon juice. We were put of minced garlic and I didn't feel like mincing fresh garlic. It was sooooo good!- Skinsfan1311
- Post #884
- Forum: The Gastropub
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The BBQ Thread
Boone I finally grilled an avocado. Drizzled a little olive oil and sprinkled some Tajin seasoning on it. Damn! That was good. Thanks for recommending it...- Skinsfan1311
- Post #882
- Forum: The Gastropub
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What's for Dinner?
That sounds pretty damn good! Grandma used russets, yellow onions and the cheapest cheddar cheese she could find and made her own bread crumbs.- Skinsfan1311
- Post #3,982
- Forum: The Gastropub
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What's for Dinner?
I'm doing lobster tails & asparagus on the grill tonight. We made up my Grandma's Potato casserole last night & we'll pop it in the oven tonight. It's my wife's favorite potato dish. We saute the leftovers and serve them with sunny-side up eggs for breakfast. My grandma made these as long as I...- Skinsfan1311
- Post #3,980
- Forum: The Gastropub
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What's for Dinner?
Yeah...lamb is one of my favorites.Mrs Skinsfan doesn't eat it, so I rarely buy it. I was at Costco the other day and put a pack in the cart. I vac-sealed them in meal-sized portions an froze them. My eyes were bigger than my stomach..two chops is plenty, so I ate the other one for lunch...- Skinsfan1311
- Post #3,978
- Forum: The Gastropub
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What's for Dinner?
Lamb chops & curry rice. Simple marinade avocado oil, lemon juice, lemon zest, fresh minced rosemary, oregano, smoked paprika, lots of minced garlic, pinch of salt and black pepper. Seared in a cast iron skillet. I mixed beef broth, curry powder & a few drops of sesame in the liquid and cooked...- Skinsfan1311
- Post #3,976
- Forum: The Gastropub
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Season ticket relocation
I didn't bother this year....and am not even curious...- Skinsfan1311
- Post #15
- Forum: Sons of Washington
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The BBQ Thread
Works for me. I bet that would be good with pepper jelly too. Thank you very much!- Skinsfan1311
- Post #881
- Forum: The Gastropub
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The BBQ Thread
Don't tease us Man! Post the recipe for that sauce?- Skinsfan1311
- Post #879
- Forum: The Gastropub
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The BBQ Thread
I love BBQing in the cold & snow. Doing a buttermilk & BBQ rub marinated boneless breast while typing this. Reverse seared so I can scurry back in the house & monitor the temp remotely...- Skinsfan1311
- Post #878
- Forum: The Gastropub
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What's for Dinner?
Comfort food. One of my sister-in-law's customers owns a restaurant and gave her some tomatoes & red peppers that they couldn't use. Mrs Skinsfan made tomato soup with it. I tossed in some crumbled goat cheese & croutons. It really hit the spot last night, especially after spending so much time...- Skinsfan1311
- Post #3,967
- Forum: The Gastropub
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Random Thoughts
Pay him whatever he wants! I've been more of an icebreaker than a snow shoveled and am nowhere near finished. They always seem to push the snow pile on our side of the street when they plow. That sucks donkey balls because it freezes into an ice rock wall that I have to chip away at. I managed...- Skinsfan1311
- Post #2,305
- Forum: The 5 O'Clock Club
You haven't joined any rooms.