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Occupation:Engineer
Number of Posts:1479
Registered on:11/4/2009
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re: Official Wallpaper Thread - timdallinger
I've been away for a long, long time... [b]Leonard Fournette Wallpaper[/b] [img]http://orig11.deviantart.net/5bd2/f/2016/266/2/6/leonard_fournette_monochrome_wallpaper_by_timdallinger-daindhc.jpg[/img] [link=(http://orig11.deviantart.net/5bd2/f/2016/266/2/6/leonard_fournette_monochrome_wallpape...
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Spatchcocked Smoked Thanksgiving Turkey - timdallinger
Removing the spine with kitchen shears allows the bird to sit flat. The turkey cooks quickly and more evenly as the surface area exposed to heat is increased. I tried this method while grilling a turkey for Canadian Thanksgiving in October. [img]http://i.imgur.com/8Ux9VgX.jpg width=500[/img] ...
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re: Spatchcock turkey - timdallinger
[quote]Wet or dry brine??[/quote] I don't wet brine anything. I didn't even really dry brine this bird. I salted it. But I didn't let it sit. I purchased it that morning already thawed. I cut the back out, seasoned it and put it right on the grill....
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re: Spatchcock turkey - timdallinger
[quote]Beautiful. I spatchcock a turkey every xmas and thanksgiving on my BGE. Comes out great every time.[/quote]Thank you. My Dad smokes a turkey for Thanksgiving every year. With the ease at which this cooked, I think I am going recommend he spatchcock it first. I might grill one as well dep...
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re: Spatchcock turkey - timdallinger
[quote]Did you leave it cavity down/breast up the entire time, or did you flip it and put it meat side down at any point?[/quote] Cavity down the entire time, never flipped....
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re: Spatchcock turkey - timdallinger
[quote]That's what I am talking about!! Looks awesome. What temp and how long? [/quote] Thanks! I cut the backbone out with kitchen shears and saved it for soup. The skin was rubbed with melted butter and seasoned with sea salt, black pepper, granulated onion powder, thyme and rosemary. I gr...
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re: Spatchcock turkey - timdallinger
Yes. Spatchcocked, seasoned and grilled. It turned out excellent. [img]http://i.imgur.com/8Ux9VgX.jpg width=500[/img]...
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re: Official Wallpaper Thread - timdallinger
[quote]Can you make a wallpaper like this with LF7 throwing the auburn player over his shoulder when he made a TD run?[/quote]I haven't seen this image in a high enough resolution to make a good wallpaper. I have found another LF7 source image and will have one done soon. I am also working on a Ha...
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re: Official Wallpaper Thread - timdallinger
[img]http://orig06.deviantart.net/b083/f/2015/241/6/2/david_ducre_lsu_wallpaper_by_timdallinger-d97o46b.jpg width = 850[/img]...
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A Man and His Grill: Smoked Pork Tenderloin on a Propane Grill - timdallinger
I use my propane Weber Summit grill as a smoker. [img]http://i.imgur.com/usbGj12.jpg width=600[/img] Pictured here are pecan smoked pork tenderloin. The tenderloin is trimmed of surface fat and a dry rub is applied. I used sea salt, black pepper, granulated onion powder and paprika. Now I...
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re: What is your go-to BBQ rub? - timdallinger
Salt and pepper for brisket and beef ribs. Salt, pepper and granulated onion powder for pork ribs. ...
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re: I need some unique low carb dinner and dessert ideas - timdallinger
[quote]I hope you know that you REALLY haven't lost 7 pounds in 8 days[/quote]You're incorrect. Weight is a measurement of force, not mass. Calories are a measurement of energy, not mass. Besides, you make assumptions about basal metabolic rate without any additional data. And there's no conside...
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A Man and His Grill: Cast Iron Seared Pork Chop - timdallinger
I cooked a pork shoulder steak using the same method I described earlier: [link=(http://www.tigerdroppings.com/rant/p/54227075/a-man-and-his-grill-cast-iron-seared-ribeye-on-the-grill/)]Cast Iron Ribeye[/link] I'm using my cast iron skillet on the grill like a griddle. The high heat and fat c...
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re: I don't understand the tomahawk ribeye? - timdallinger
I think the rise in popularity is due to food blogs and sharing on other Internet platforms. This cut photographs really well. There is something about meat seared on a bone that is appealing in a very primal manner. I believe this trend has also affected beef back ribs. They used to be incredi...
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re: I don't understand the tomahawk ribeye? - timdallinger
[quote]ask this guy[/quote] It's presentation. It really serves no other purpose. However, I save all my bones and make stock so nothing goes to waste. ...
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re: We need a Panera in Billings, Montana! - timdallinger
I passed through Billings. I was a big fan of the atmosphere and beer at Uberbrew. The food was ok. Montana is spectacular....
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re: Culinary Photographers? Food and Drink Board Cookbook Cover... - timdallinger
[quote]Hey swim. Welcome to the food board[/quote] Thank you, sir. Berg, the TigerDropping ambassador! I've been around the FDB for a while. Lurked forever. Followed Arse. Read every Cajun dish thread. I also started chronicling adventures in grilling and barbecue....
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Culinary Photographers? Food and Drink Board Cookbook Cover... - timdallinger
Do we have any photographers on the Food and Drink board? I was a big contributor to the Fark Board at one time. I still do some photoshop work but don't post much on that board any longer. While browsing the [b]TigerDroppings Recipe Book V6[/b], I had an idea. I thought I might do some graphi...
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re: Bacon gumbo - timdallinger
[quote]Anyone ever try?Sounds good but I don't want to ruin it[/quote]Yes, I've done it. I very much liked it....
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re: FDB thought on the movie "Chef"? - timdallinger
I just watched this. I loved the film. ...
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