Terrierman
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Everything posted by Terrierman
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In sprite! That's a great idea for those bitter darn things. Give me a rutabaga any day. But that sprite deal is gonna get a try, so is the bacon and rosemary.
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Plus now I have the Griz Wilson Chili Superiore' recipe. It's one I won't try to improve upon.
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I think Lane is bringing bison burger to make the chili for chili dogs Saturday night. So think buffalo chili dogs. BTW the dogs will not be Hormel. Or Tyson.....
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16 vs 20 foot trout boat
Terrierman replied to Fishfighter's topic in Tips & Tricks, Boat Help and Product Review
They're only rowing to keep the boat where and how its oriented to how they want it on the river. More or less a manual drag chain if you ask me. -
Thanks. Looking forward to this a lot.
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looks like it's me + 3 for sure and maybe +4. Lane, Tyler, their dad Matt and a good friend of mine from Branson. Matt is the only one that I have not heard back from for certain. QB are there plenty of beds for all of us?
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I got a little mean streak in me. Still shows up now and again.
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I'll do chili dogs for Saturday night if that sounds okay to the group.
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Dang.
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Proper gumbo is always a competitor. And often a winner at least for me because I like spicy. Just a thought.
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I'm in and probably plus 2 or 3 others. My boat will be there but probably full. I'll come down Thursday and go home on Sunday.
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I'm in for $20. And smoked wings are the best, that's easy.
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Trimmings work good. At least they did today. Branches are easier, no splitting. Just a thought.
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It's still cooking. I used some a couple of weeks ago at the home of the guy that gave it to me. It's really good, another variation of a fruit wood. Super dense (they used it to make golf club heads back when) and burns a long time. As much as I like hickory, I find myself using fruit wood more these days. I just like what I think is a little lighter smoke flavor and can actually pick up a hint of apple, cherry or whatever. The persimmon used today was about 1" thick branches, soaked for an hour or so before going on the fire.
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This is the kind of day that I deserve. Can you tell it's persimmon wood for smoke?
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Steak, baguette, green beans, corn, baked potato, and apple pie for later. I'm trying to hate you but instead can only get jealous. I bet you had a glass of wine or a beer or two to go with. Hatred is still failing....
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I'm a polenta person too. My Bolognese has chunkier rather than ground meat. Different strokes and all that.
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We went to War Eagle mill today. Got some stone ground grits. I'm thinking. I have some andouille. Probably need some shrimp. Head on is hard to find around here though. Might just say heck with shrimp and boil some chicken and trinity to make a decent stock.
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We were in Rogers Saturday night/Sunday AM, drove 49/71 home to SGF Sunday late morning. There was water everywhere until we got to Missouri. Elk River was still running clear when we drove over it. So was Indian and further north, Shoal Creek. The spring branch by our house that only runs in wet weather is still dry. Even after 2.5" in the gauge.
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Thanks. It was as good of a turkey as I've done lately. 8 lb turkey injected with a full bottle of Tony Cochere's creole butter, apple wood smoke, chardonnay for liquid in the pan and cooked to 165 in the breast, then off and tented with foil to cool. We had a Chief's party Sunday and there were two slices of breast left. The rest disappeared fast. It was super moist with great flavor and just the right amount of smoke. The small birds don't take all that long, even on the Joe. I'll for sure do it again the same way.
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Of course. But it does tell you one very important fact that strongly influences the quality of your product.. If you want auto control of smoker temperature, you can get it.
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That thing stuck in the breast is an essential tool to get well cooked meat that is tender, moist and flavorful, done but not overdone. Much more important than what you are cooking in or on.
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You can get an add on fan/temperature controller for a BGE or Komado Joe. But honestly I don't think one is needed.
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It's a pellet smoker which is a no go for me. Lump charcoal and wood fires only on my patio. Caveman. unh huh. I do use an electric starter. There has never been paper or lighter fluid in my Komado.
