FotonDrv Posted March 19, 2018 Report Share Posted March 19, 2018 A little pork and asparagus over mesquite fire using coffee wood mini splits for smoke. This was on the fire after the corned beef. 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 19, 2018 Report Share Posted March 19, 2018 14 hours ago, EGGARY said: Look up PRETZEL. I am not a big fan of Lox but the Lox would be best put on after the baking of the Pizza/Bagel. It does look interesting. Next time bake the Pizza Dough with the Sesame Seeds and/or Poppy Seeds. Let it cool a bit. Then put some Cream Cheese, the Lox, and some Red Onion, and if you like Capers, go for it. The salmon, goat cheese and caper dressing all went on after the pizza was taken off the grill. Sorry, if my post wasn't clear on that part. Since the only toppings on the pizza were some EVOO, red onion and the grape tomatoes (halved), I passed on par baking the crust this time. Worth considering next time as a change up. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 19, 2018 Report Share Posted March 19, 2018 That was a fair amount of smoke you had going there, FotonDrv. How'd it come out? Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted March 19, 2018 Report Share Posted March 19, 2018 1 hour ago, tony b said: That was a fair amount of smoke you had going there, FotonDrv. How'd it come out? Very well! Nice smoky flavor and still very moist. A lot of that cloud was steam and drippings when I opened the lid, but I always try to get enough smoke to exit the temp probe holes because that is grill level. that was a 350f cook. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 20, 2018 Report Share Posted March 20, 2018 Gotcha! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 21, 2018 Report Share Posted March 21, 2018 Looks yummy hey how’s that shoulder doing? Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted March 21, 2018 Report Share Posted March 21, 2018 56 minutes ago, Bruce Pearson said: Looks yummy hey how’s that shoulder doing? It still works but I just complain so when it quits working nobody will be surprised The biggest causality is trying to sell this Lever Espresso Machine. 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted March 26, 2018 Report Share Posted March 26, 2018 Made some wagyu shorties today. Smoked with pecan and hickory at 225. Came out great. Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 26, 2018 Report Share Posted March 26, 2018 Looking very tasty. Did you get them from snake river farms? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 26, 2018 Report Share Posted March 26, 2018 Those beef ribs looks awesome. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 26, 2018 Report Share Posted March 26, 2018 WOW! Nice beefies! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 26, 2018 Report Share Posted March 26, 2018 I had 4 honey garlic sausages to cook and today was beautiful so fired up the KK. Grilled. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 26, 2018 Report Share Posted March 26, 2018 Tasty looking links, MacKenzie. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 27, 2018 Report Share Posted March 27, 2018 Yum that looks reallly goood 1 Quote Link to comment Share on other sites More sharing options...
KlausVanWinkle Posted March 28, 2018 Report Share Posted March 28, 2018 Smoked and roasted a pasture raised, heirloom chicken that actually tasted like chicken. Spatchcocked, Dry brined, butter under the skin, and coated with oil. Lightly smoked with applewood and pecan. 8 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 28, 2018 Report Share Posted March 28, 2018 Looks tasty 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 28, 2018 Report Share Posted March 28, 2018 Gorgeous bird! 1 Quote Link to comment Share on other sites More sharing options...
Paul Posted March 28, 2018 Report Share Posted March 28, 2018 Just beautiful! Great looking bird. Nailed the color. Looks moist, how'd it eat? 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted March 29, 2018 Report Share Posted March 29, 2018 Looking very tasty. Did you get them from snake river farms? No Bruce...a supermarket a 1/2 mike from the house sells First Light brand Wagyu. The prices are great. They were only $13 a pound and the ribeyes are only $40 per pound. “Only” is a relative term when talking Wagyu. Hope all is well. Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 29, 2018 Report Share Posted March 29, 2018 Looks like they only sell on the West Coast. So much for the rest of us. Quote Link to comment Share on other sites More sharing options...
