Food Porn...

[Betterhaff]

Somebody mention Beer-Butt Chicken…3 different rubs.

 

[Hold Your Fire]

I apologize for my part in derailing the thread.

I hate misinformation that's all.

I'm out.

Till I cook my next round of ribs, that is!!!!

 

[Hold Your Fire]

ZZ and Betterhaff making my mouth water!!!

Looks great talker. But I hate onions!

 

[Hold Your Fire]

Flash Back, Let's Get Cooking Folks...

View Image

View Image

WET...

View Image

DRY...

View Image

Missed this post DAYUM ZZ that's awesome!!!

 

[ZZTops]

Jurk Chicken...

 

[Hold Your Fire]

Jurk Chicken...

View Image

I need to get off my ass, and do some smoking/grilling. Great pics ZZ!

 

[b0nZai.b0b]

where does that cause trouble?
its my intention to aware and to inspire
if these are my pictures or not whats the difference.

some like it some not.

now i ´m disappointed asche =(
i thought the pics r from urself?! sure , i thought!

it´s a big difference in my eyes, user show of their homemade meals in here, that´s a big point for me.

i´m sometimes a lil gullible but not in that fact just btw i was wondering ´bout all the different plates and servings ...muha^^,

 

[1TWISTEDTRUCKER]

Thanks brother

I ran them at 275 for 2 an half hours them wrapped in foil .The wet rack for almost 2 an half hour an the dry about 2 hours more .

I did this same method to my first run ,an considering i thought this rack was what i considered more weight .I thought the time was appropriate .BUt cookin abit in the kitchen I know there are several factors involved .

I think maybe these racks werent as thick might have played a part .But i noticed the self thermometer the bone seemed futher back this run before the wrap then my prior cook .Soo i took note but i guess it was still too long . I also think maybe the outdoor temp might play a factor .

Or i could be thinkin to much


lol Trust me i dont mine gettin dirty either ,BUt as you say portions .I think you understood when i say to tender caz it was aproblem to cut a clean rib .It was literally falling apart ,Not nescessarily a bad thing lol .There were no complaints in the house but i wasnt fully satified

Thanks for the props id appreciate any advice

Also id love some new ideas for smokin aside from my usual Ribs an pork butt .Im thinkin about some chicken pieces or a whole chicken halfed


1luvbigherb

2.5Hrs@275 is a good rule of thumb for Spare ribs/ St. Louis Cut.
You will start to be able to tell doneness after a few cooks.
The method I use to check is to grab the rack with My BBQ tongs I get hold of them from the big end, about 1/2 way up, maybe 1 bone past 1/2 way lift the rack off the grill, hold horizontal. I look at how much the rack droops. I like oh, bout 30degres of drop. I don't know if this will make since, but try it and You'll notice how they look when done to Your satisfaction.

Like You bigherb, I am hardest on Myself, cause I do this because I have a passion for cooking good food, and sharing it with Folks.
To feed a person, and see the look come over a face when its SOOooo goooood. Man for Me that's the shit for Me.

Peace n Love; 1TT

 

[Mrs.Babba]

Sorry for getting off track, on the weekends we bbq some steaks and veggies, babba says bbqing is in his DNA and "girls" can't bbq!!! lol we joke about it all the time....thanks for all you guys for posting pics of your meals it's great to see what you all have....
A cpl of rib eyes, mushrooms peppers onions garlic sautéed and corn on the cob ....it was delicious!!

 

[Hermanthegerman]

Lasange from todays lunch, in an hour some turkish Fastfood and than Football final Germany-Argentina!!

 

[bigherb]

This dish ill eat by myself with a loaf of bread .My mothers style eggplant .I believe it might be melanzane


Marinara sauce ,fry /baked eggplant ,fresh basil ,Grated chesse


1luvbigherb

 

[mofeta]

My mothers style eggplant .I believe it might be melanzane
Marinara sauce ,fry /baked eggplant ,fresh basil ,Grated chesse

Incensy Haze + Parmiciana di melenzane =


I LOVE eggplant, for Italian styles besides the above dish I can't get enough caponata. My all time favorites though are the Indian styles, wow I can't even put it into words.

Now I have to go look in the fridge. I know I have eggplant, capers, celery and EVOO, I will whip up a batch of caponata to start marinating for tonight.

Thanks a lot. Enjoy that beautiful meal you have there. Make sure your loaf is real fresh, and don't skimp on the quality of the EVOO that you put on it as you eat the melenzane.

 

[jpt again]

This dish ill eat by myself with a loaf of bread .My mothers style eggplant .I believe it might be melanzane


Marinara sauce ,fry /baked eggplant ,fresh basil ,Grated chesse


1luvbigherb

LOL, same thing here..last night! Yum! jpt

 

[Cheesythrowing]

View Image

View Image

 

[Mrs.Babba]

Lasange from todays lunch, in an hour some turkish Fastfood and than Football final Germany-Argentina!!

View Image

Yummy Herman , so who won the game? Didn't watch it

 

[Asche]

Guten Appetit, und herzlichen Glückwunsch an die Weltmeister!!!

 

[1TWISTEDTRUCKER]

Hmmm,,, never thought of adding corn. Looks good though. I'll give credit to Ya Herman when I add it, and Wifey thinks I'm BRILLIANT,,, again.lol

Twisted

 

[Mrs.Babba]

I was thinking the same thing tt, adding corn would be good, going to try it next time.

 

[1TWISTEDTRUCKER]

My Wife is the lasagna cook in the Family. She hasn't mad any in a while. it is a $40 pan of pasta, and worth every penny.
I've been a VERY GOOD Boy of late, maybe I can talk Her into making some next weekend.

Twisted

 

[Hermanthegerman]

Hmmm,,, never thought of adding corn. Looks good though. I'll give credit to Ya Herman when I add it, and Wifey thinks I'm BRILLIANT,,, again.lol

Twisted

Ha ha, lol, it´s not usual to put corn in it? Yeah, impress your wife ;-). My wife said in this Moment that she fooled me since years, with the lasagna/e. Ha ha, funny, yesterday worldchampion, today lasagnefool, what comes up, must come down