tony b

No, MacKenzie, it was really pasta! Damn nice looking ribs, Flemming! Welcome to the Obsession!

Sorry MacKenzie, but that was risotto with saffron in that picture with the Alabama White Sauce chicken. I won't see corn for several more months. But, I can still keep cooking chicken! Wanted to try out a new rub recipe that I saw online, based on Old Bay and Lemon Pepper. It's the one on the left, the other one is my "go to" - Yardbird. Cooked direct, on peach wood, main grate @ 325F for the first 30 minutes, then 375F for the last 15 minutes. Plated with a nice salad and some angel hair pasta with homemade pesto. I did find the new rub interesting. Can't wait to try it on shrimp. But, Yardbird is still my "go to" for chicken. Here's the recipe if folks want to try it for themselves. And yes, it really does get better if it sits for a while. Don't ask me why - it's a dry rub? Summertime Chicken Rub · 1/4 cup Old Bay seasoning · 1/4 cup lemon pepper seasoning · 2 Tbsp fresh rosemary, chopped · 2 Tbsp mustard powder · 1 tsp chili flakes Let the rub sit for at least 3 hours before applying to the chicken.

Excellent news on both accounts!

Nice looking pies!

Search the forum for the post on a Summer Slaw that started out as grilled cabbage, with an interesting pear vinaigrette that was poured on during the cook. Update: I found the link, it was ckreef's post and recipe.

Is that the Down Under equivalent of "when pigs fly?"

That's what I thought, too, Bruce, great minds, eh!

Here's wishing you a speedy recovery, Dennis!

Sorry, MacKenzie, while I appreciate the vote of confidence, but you must be physically present to vote in the People's Choice event. Great looking cook there, El Pescador, nailed it!

All these chicken cooks had me inspired to do one myself for dinner last night. Overnight marinade in Big Bob Gibson's Alabama White Sauce. Cooked direct, over peach wood, @ 350F. Plated with some lovely risotto (saffron, white truffle oil & parmesan).

Same here, after several years of trying, we actually have our 1st sanctioned competition as well. We've been doing a wort rally with a local brewery (owner started out in our club) for a few years now and been working towards doing the Pro-Am competition at GABF. Well, looks like we're going to finally pull it off this time. Picking up the wort at the brewery this Friday. Turn ins on May 10th. The formal judging is the following week and there's a "People's Choice" event on the 26th. Should be fun and exciting.

Yeah, it's hiccupped a couple of times on me lately, too.

Great wing cooks, all! No wing cooks here, but I am doing some Alabama white sauce chicken pieces for dinner tonight. @alimac23 - another homebrewer here! But our club's logo is rather boring compared to yours!

Mis en place, baby!

There's a story behind that beer glass - care to share it with us beer geeks??

Yummy!

They are my "babies." This is how you get greeted at my house. You have to climb the stairs of "smooches." As they will lick you on your way up!!

Kipper (and Missy) are ALWAYS expecting treats!

One of the first pieces of advice we give noobs is to go out and buy a bigger belt!

Here's my version. St Pats has a side benefit of cheap commercially brined corned beef briskets. Scored a point and soaked it in water for 3 days (daily water changes), then rubbed with house rub of coriander, black pepper and both onion & garlic powders overnight in the fridge. Onto the KK @ 250F indirect, with the smoker attachment loaded with alderwood and fruitwood mix pellets. Cooked to an IT of 195F. Notice that Kipper managed to sneak into both of the grill shots! Allowed to rest overnight in the fridge, then hand sliced for a tasty lunch sammie!

Spot on! The bed of salt will help hold the oysters steady so that you don't lose the yummy sauce and prevents flare ups, too. But to get them hot enough, you'll have to use the lower grate, which makes picking them up a bit of a challenge. While I'll definitely try oysters on my yakitori, I'll take your lesson to heart and mind the temperatures. Never had an oyster "explode" on me, but don't want to either! However, if you ever get to the restaurant, the first thing you notice are the 2ft high flames coming off the grill from the overflow of buttery sauce! @MacKenzie impressive - both homemade buns AND cheese! But, I was pleased to see no beets on that burger (), but the ketchup was a bit of a letdown! @alimac23 - nice pork belly bao!

Excellent looking pie, Charles!

Nice - now get to cooking! And pictures, please!

Very nice. The jerky looks very good.

I don't see why not, Syz. Give'r a go and see if it helps.