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re: What Ya Cookin'...Sneaux Day Edition
Posted on 1/28/14 at 1:47 pm to fightin tigers
Posted on 1/28/14 at 1:47 pm to fightin tigers
quote:
Just put this on the pit. Plan on eating late tonight.
ft did you run out of rub?
1
Posted on 1/28/14 at 2:17 pm to TIGERFANZZ
I have the ingredients to make shrimp gumbo or shrimp stew, but the kitchen is a total wreck from the chopped challenge stuff. So maybe nothing.
Posted on 1/28/14 at 2:24 pm to Cap Crunch
quote:
You ever had lemongrass soup from Rama? amazing
thats what i am trying to reproduce.
Love that stuff
and the spicy rama of course.
Best kept Valentines day secret in Baton Rouge!
Posted on 1/28/14 at 3:17 pm to Rohan2Reed
quote:
ft did you run out of rub?
So this is how it starts.....
Have to admit it's my first attempt ever, hoping I don't screw the pooch after I shot my mouth off.
This post was edited on 1/28/14 at 3:17 pm
Posted on 1/28/14 at 4:30 pm to fightin tigers
It's looking pretty damn good ft. Keeping the temp around 225?
Just saying, I like the rub covering the entire butt and spread more evenly. At least you knew to have the fat cap on the top! Just be sure and slice some of that off when you're done. Also definitely get an internal temp of at least 195 or 200 and let it rest for 20 or so minutes once you pull it.
Just saying, I like the rub covering the entire butt and spread more evenly. At least you knew to have the fat cap on the top! Just be sure and slice some of that off when you're done. Also definitely get an internal temp of at least 195 or 200 and let it rest for 20 or so minutes once you pull it.
Posted on 1/28/14 at 4:33 pm to Rohan2Reed
Been battling because it is around 210 and having some trouble getting it higher. Not saying the weather is causing problems, but the 30° lower temp means the air has to be heated too. There is more rub on the bottom than the top, wasn't sure if that rub penetrates the fat cap.
Probably my background, but I am kicking around ideas for an air preheater.
Have been cooking on straight wood for at least the last 2.5hrs so that smoke will probably penetrate it pretty deep.
Probably my background, but I am kicking around ideas for an air preheater.
Have been cooking on straight wood for at least the last 2.5hrs so that smoke will probably penetrate it pretty deep.
Posted on 1/28/14 at 4:34 pm to TIGERFANZZ
RBR almost ready
Posted on 1/28/14 at 4:34 pm to fightin tigers
stop opening the lid to take pics! 
Posted on 1/28/14 at 4:36 pm to Rohan2Reed
The pics are when adding wood and basting.
Alright, I did open it once just to marvel at its beauty.
Alright, I did open it once just to marvel at its beauty.
Posted on 1/28/14 at 4:39 pm to fightin tigers
quote:
The pics are when adding wood and basting.
My uncle the bbq expert says basting is only for beef. Doubt that's a hard and fast rule though.
quote:
Alright, I did open it once just to marvel at its beauty.
As you should / that's a solid looking hunk of pork.
If you need to get the temp up light some charcoal and add it with the wood.
Posted on 1/28/14 at 5:01 pm to Rohan2Reed
Not cooking on dis snow day. Going to have a few brews and car bombs at the local pub tough.
Posted on 1/28/14 at 5:02 pm to TIGERFANZZ
Donald Link's shrimp stock
Link's shrimp, corn and tomato stew
Link's shrimp, corn and tomato stew
Posted on 1/28/14 at 5:04 pm to Jarlaxle
quote:
thats what i am trying to reproduce.
That stuff is great for hangovers
Posted on 1/28/14 at 5:04 pm to TIGERFANZZ
blue runner white beans on simmer with pork tasso/onion/bell pepper.
pork fingers in a black iron pot in the oven at 400..
will cook some rice later.
pork fingers in a black iron pot in the oven at 400..
will cook some rice later.
Posted on 1/28/14 at 5:08 pm to MapGuy
I'll have to see how this gumbo turns out. My first time attempting it
Posted on 1/28/14 at 5:08 pm to TIGERFANZZ
Turkey bacon
Posted on 1/28/14 at 5:11 pm to Paul Allen
quote:
Turkey bacon
slow down Emeril
Posted on 1/28/14 at 5:14 pm to MapGuy
quote:ok, blue runner
slow down Emeril
Posted on 1/28/14 at 5:17 pm to Winkface
hey!
at least I added stuff and not just heating it up in the microwave
at least I added stuff and not just heating it up in the microwave
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