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Started By
Message
Post a Pic: Your Easter Spread
Posted on 3/31/13 at 9:15 am
Posted on 3/31/13 at 9:15 am
What y'all cooking today ?
6
Posted on 3/31/13 at 9:28 am to TigerWise
8 lb trimmed brisket.
Cooked on 250 for eight hrs.
Eating it after church.
Looks awesome.
Cooked on 250 for eight hrs.
Eating it after church.
Looks awesome.
Posted on 3/31/13 at 9:30 am to TIGRLEE
going to take it back a notch..... making some gyro meat with lamb and beef put it on the pit and the fixings. Doing this cause we are going to take my GSP to the beach for a while, bastard needs a bath anyway just assume let him get wet. 
Posted on 3/31/13 at 9:53 am to TigerWise
Roasting a turkey and a bunch of chicken quarters.
Posted on 3/31/13 at 10:51 am to TigerHam85
I hope that is an outdoor pit with it being as warm as it is today.
Posted on 3/31/13 at 10:53 am to TigerHam85
Did you have that built? Or did you build that pit?
What about the rack? Where is that from? The drip pan is cool too.
Hell, give me that whole set up!
What about the rack? Where is that from? The drip pan is cool too.
Hell, give me that whole set up!
Posted on 3/31/13 at 11:01 am to TigerHam85
Looks good Hammy.
Happy Easter All....
Happy Easter All....
Posted on 3/31/13 at 11:29 am to TigerWise
Last minute change of plans. Staying home and making a pot roast and rice and gravy meal. Sides to be determined. My son is home for the weekend and he requested rice and gravy today.
Roast was stuffed, seared, and is now simmering on the stove (covered).
Preview pic:
Roast was stuffed, seared, and is now simmering on the stove (covered).
Preview pic:
Posted on 3/31/13 at 11:31 am to Darla Hood
This is going to be a cruel, cruel thread for those of us on the road. 
Posted on 3/31/13 at 11:59 am to TigerWise
Catfish fillets
Covered with crawfish
Tator salad, yams, green salad
Covered with crawfish
Tator salad, yams, green salad
Posted on 3/31/13 at 12:00 pm to BRgetthenet
Back porch fireplace. Hook over the top with that little black rack. Built the rack. Small rotisserie with the chain and the cage and all the good shite in it. Big arse drip pan underneath.
We pick up everything and it's just a fireplace every other day.
Usually roast a hog right here, but we don't care enough about the shitty side of the family that's coming, so they get chicken and turkey.
Eta: this is the setup without the cooking hardware
We pick up everything and it's just a fireplace every other day.
Usually roast a hog right here, but we don't care enough about the shitty side of the family that's coming, so they get chicken and turkey.
Eta: this is the setup without the cooking hardware
This post was edited on 3/31/13 at 12:09 pm
Posted on 3/31/13 at 12:22 pm to TigerHam85
Ribeyes seasoned and coming to room temp.
Then topped with this.
Then topped with this.
This post was edited on 3/31/13 at 12:24 pm
Posted on 3/31/13 at 12:27 pm to bbrou33
Good looking steaks right there bro.
Posted on 3/31/13 at 12:37 pm to bbrou33
What exactly is that you're topping the steaks with?
Posted on 3/31/13 at 12:40 pm to bthomp1
quote:
What exactly is that you're topping the steaks with?
Crawfish etoufe
Steaks are from nunu's
This post was edited on 3/31/13 at 12:42 pm
Posted on 3/31/13 at 12:41 pm to bbrou33
Oh ok. Nice
Posted on 3/31/13 at 12:43 pm to bbrou33
Steaks topped with étouffée? Sounds horrible
Posted on 3/31/13 at 12:46 pm to Lester Earl
So good. I still keep it separate. My dad tops it
This post was edited on 3/31/13 at 12:50 pm
Posted on 3/31/13 at 1:27 pm to TigerHam85
quote:
but we don't care enough about the shitty side of the family that's coming, so they get chicken and turkey.
Posted on 3/31/13 at 1:46 pm to TigerWise
The nice ladies down at Picadilly cooked a special meal, just for me today..
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