Tyrus Posted October 31 Report Posted October 31 Coming from the northeast and having a good chowder cross my eyes generally tells what to look for. I'm not from the south, but those two pics show a distinctive quality a chowder here would need, however worlds apart in taste and prep. It sure looks good, do you freeze the remainder or have an abundance of friends?......That was some pot! Quote
5698k Posted October 31 Report Posted October 31 It was a large pot, about 4 gallons. I give an amount away, but fortunately, gumbo freezes beautifully, it’s actually better after frozen. It’s a tradition in this part of the world, one I’m proud to be a part of. Sent from my iPad using Tapatalk 2 1 Quote
remi Posted November 4 Report Posted November 4 We had a public holiday here today/ and had old friends over for lunch. 7kg brisket, cooked for 11.5hrs, 4hr rest. Meat church holy cow. Plenty of sides- smashed roast potatoes, no-kneed bread, coleslaw, espresso BBQ sauce, horseradish cream, spicy smoked salsa. Very happy guests, and very happy me! 6 Quote
C6Bill Posted November 4 Report Posted November 4 I have a brisket thawing in the fridge right now, your's looks great !!!! 1 Quote
tony b Posted November 4 Report Posted November 4 I just ate and that brisket is making me hungry again! Excellent job! 1 Quote
C6Bill Posted November 6 Report Posted November 6 (edited) This pic was 4 hours in, I wrapped it 3 hours ago. It should be done soon and the finished product 😁 Edited November 7 by C6Bill 7 Quote
remi Posted 9 hours ago Report Posted 9 hours ago Simple cheeseburgers here tonight- wagyu patties from a local butcher, cheddar melted on top, swipe of relish and some pickle on toasted brioche buns- so simple, so good. Some chicken satay and lamb skewers and veges to add some interest. 4 Quote
MacKenzie Posted 1 hour ago Report Posted 1 hour ago I've started my pork back ribs, looking forward to having them for dinner this evening. Dressed. On the KK. Quote
