Bruce Pearson Posted March 11, 2020 Report Share Posted March 11, 2020 Nothing like homemade lasagna looks really good Mac 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 11, 2020 Report Share Posted March 11, 2020 (edited) Corona Chicken. Drumsticks seasoned with salt, pepper, and red pepper flakes. Coated with a maple sriracha sauce. Cures what ails ya. Edited March 11, 2020 by Pequod 9 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 11, 2020 Report Share Posted March 11, 2020 Bruce, thank you, it was very tasty and I will freeze some for another day. A day where I'd like a quick meal. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 12, 2020 Report Share Posted March 12, 2020 Tony, Mac, Pequod, they all look delish. Corona chicken........ seriously, pequod are you trying to stir up the media further? Lol. Here’s my land liver pate. And playing around with the camera on a new phone. Lots and lots and lots of butter, cream, and of course liver. I’ll try it on some toast for breakfast. Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 12, 2020 Report Share Posted March 12, 2020 I thought it was a custard in appearance, the sprig of rosemary makes the pic. Gotta say I was curious so I googled up Bisbane and took a view. I noticed the large and small islands off to the east all dedicated to a national park. I thought what a great idea someone had to set aside all that generous space right next door in contrast to Bisbane. A nice place to live, wouldn't yah think, must be nice. 3 Quote Link to comment Share on other sites More sharing options...
SSgt93 Posted March 12, 2020 Report Share Posted March 12, 2020 Free range chickens along with locally made jalapeño and cheddar sausages (screen grab from an Insta story video). Sent from my iPhone using Tapatalk 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 12, 2020 Report Share Posted March 12, 2020 @Pequod - thought you'd marinated those drumstick in bad Mexican beer - thankfully not! 2 2 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 12, 2020 Report Share Posted March 12, 2020 I thought it was a custard in appearance, the sprig of rosemary makes the pic. Gotta say I was curious so I googled up Bisbane and took a view. I noticed the large and small islands off to the east all dedicated to a national park. I thought what a great idea someone had to set aside all that generous space right next door in contrast to Bisbane. A nice place to live, wouldn't yah think, must be nice. Tyrus that’s a butter seal over the top of the pate.We enjoy Brisbane. Those islands are north and south Stradbroke Island, AKA Straddie to locals. Fraser Island just north is world heritage national park. It’s the worlds largest sand island. Pretty cool place if you like to travel. Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 12, 2020 Report Share Posted March 12, 2020 3 hours ago, SSgt93 said: Free range chickens along with locally made jalapeño and cheddar sausages (screen grab from an Insta story video). I was looking at Dennis' insta feed the other day and saw that someone had two 42" KKs. I missed that momentous unboxing. Where are the goats??? 3 3 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 12, 2020 Report Share Posted March 12, 2020 (edited) Good lookin chickens there Sarge I like the charcoal burn just at the edge of the bone, a tell tale sign it was done right. And too Basher, what can you say,.... you lucky Dog. Did these up the other day, since everyone's postin. Edited March 12, 2020 by Tyrus 9 Quote Link to comment Share on other sites More sharing options...
SSgt93 Posted March 12, 2020 Report Share Posted March 12, 2020 I was looking at Dennis' insta feed the other day and saw that someone had two 42" KKs. I missed that momentous unboxing. Where are the goats??? I haven’t seen a goat yet. My guess is customs hangs onto them for their own private farm. Sent from my iPhone using Tapatalk 2 3 Quote Link to comment Share on other sites More sharing options...
SSgt93 Posted March 12, 2020 Report Share Posted March 12, 2020 Good lookin chickens there Sarge I like the charcoal burn just at the edge of the bone, a tell tale sign it was done right. And too Basher, what can you say,.... you lucky Dog. Did these up the other day, since everyone's postin. Great looking ribs! Love when the meat pulls back on the bones; yum!Sent from my iPhone using Tapatalk 3 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 12, 2020 Report Share Posted March 12, 2020 Perfect Tyrus, ssSent from my iPhone using Tapatalk 1 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 12, 2020 Report Share Posted March 12, 2020 Fightin’ back with some CoronaTM Fish Tacos. 8 3 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 13, 2020 Report Share Posted March 13, 2020 CoronaTM bread. 7 1 Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted March 13, 2020 Report Share Posted March 13, 2020 It’s been a while since I’ve posted here so I thought I would post a picture of some Salmon Candy that I made yesterday. However I forgot to include a shot of the salmon on the Grill! This was my second attempt at this recipe and it turned out much better than the first. My 1st run was using Steve Raichlen recipe from his “Project Smoke” Cookbook. Followed the recipe pretty close including an 8 hour brine followed by a 2 hour air dry in the fridge and about a 225F smoke for about 2 hours. The end result was lots of Albumin and not the deep smoky salmon color I was looking for. Went back to the drawing board and followed the brine recipe once again and brined for about 16 hours and then air dried in fridge for about 20 hours. Smoked between 150-185 for about 4 hours and then raised temp to about 225 for another 2 hours. This time it was a winner IMHO! Cheers, Paul 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 13, 2020 Report Share Posted March 13, 2020 PVPAUL, I'd say you hit that out of the ball field. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 13, 2020 Report Share Posted March 13, 2020 Pretty salmon, indeed! 1 Quote Link to comment Share on other sites More sharing options...
Herbie J - Alabama Posted March 14, 2020 Report Share Posted March 14, 2020 Heated up Friday night at the Johnson’s house with a quick rotisserie beer brined chicken. Now Netflix with the family since Basketball is cancelled. 7 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 14, 2020 Report Share Posted March 14, 2020 No basketball, no hockey. Guess it'll be BBQ sports at the grill 3 1 Quote Link to comment Share on other sites More sharing options...
