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Topics - SuperDave

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What's Cooking? / Dinner for under $10
« on: September 23, 2017, 08:30:22 PM »
Papa Murphy's has been advertising the chicken, bacon and artichoke pizza for $8.  I added a few additional ingredients and put it on the grill.  It was good eats!

What's Cooking? / Fish Taco Night
« on: September 23, 2017, 09:31:12 AM »
I went to Alaska in June and have been enjoying the bounty we brought back. Last night was fish taco night. Grilled Alaskan Halibut with slaw, red onion, cilantro, tomato and a salsa ranch sauce.

What's Cooking? / 3 Smoker Day
« on: August 05, 2017, 10:40:17 AM »
I've got 3 smokers doing duty today.  The SI is carrying a 16 lb. beef shoulder clod that I put in last night and the other 2 are picking up the appetizers and sides, wings, salmon and mac & cheese.  My wife is making a broccoli salad and a roasted corn salad.  Guests are bringing dessert. 

Fish / Canning Day At My House
« on: July 29, 2017, 08:44:46 AM »
A couple of trips to the Gorge and it's time to get busy with the canning.  Brined overnight and now for a short bath in the smoke before going into jars.

Anything Goes!! / Neighbor's Dog
« on: July 13, 2017, 11:50:07 AM »
When your neighbor's dog likes your house better than their own.  This is Max.  Just guessing, he weighs in at about 160+ pounds.  If the garage door opens or I'm out front doing yard work, Max makes a mad sprint to our house.  Some days when I'm in the man cave I can see him sitting on our front porch through my window.  He gets some love here and an occasional snack.  It's like having a dog without having a dog.

Anything Goes!! / Referral Policy?
« on: June 20, 2017, 09:51:34 PM »
What's Steve's referral policy? I got a guy from one of my fishing forums to buy a 2D this week. Imagine if we were all discount commission salesmen. Lol.

Pork / Memorial Weekend Ribs
« on: May 28, 2017, 09:08:25 AM »
They say that pictures are worth a 1,000 words.

Show Us Your Setup! / Spring cleaning
« on: May 06, 2017, 02:35:52 PM »
Did some spring cleaning and rearranging so thought I'd contribute to this part of the forum.
This is all the cooking equipment, which is all under canopy.

Wood selection.

What's Cooking? / Cinco De Mayo
« on: May 05, 2017, 03:29:35 PM »
Pork shoulder is going to split time in the smoker for some Cinco De Mayo carnitas. The carne asada is compliments of our local Mexican market. And lots of Jose Cuervo on hand for margaritas.

Beef / Prime Rib Roast
« on: April 24, 2017, 10:29:53 AM »
Throwing a little birthday party for one of my wife's good friends today.  Prime rib and baked potatoes for the main course and this delicious Caramel Cream cake for dessert.  The roast is 6 pounds and will be going in with 5 oz. of hickory and apple wood at 225 degrees. 

Wanted this for breakfast in a bad way.

Anything Goes!! / Who saves their brine?
« on: March 29, 2017, 10:21:53 AM »
Having read that Stout was using his brine for a second meat soak, it got me to wondering if anyone is saving their brine, i.e. freezing it or getting more than one use out of it?  I was always leery about absorbing bacteria into the sloppy seconds soak.  I'd love to start pouring the brine off into a freezer bag and reusing it if others have been doing this all along. 

Poultry / Cornish hens?
« on: March 09, 2017, 09:33:26 PM »
Anyone done them in the SI? I have some in the freezer than I'd like to make use of.

Beef / Super Bowl Brisket is Underway
« on: February 04, 2017, 05:54:33 PM »
The brisket for Super Bowl Sunday is officially underway. 
Trimmed and mustard rub.

My rub is Wild Bill's Great Basin rub, garlic powder, onion powder, kosher salt and black pepper.

The brisket gets injected with beef broth concoction.  I now smoke with the fat cap down and cover the non fat cap side with some fat trimmings to render into the meat.

Plan is to put the brisket on about 11:00 to midnight tonight with some hickory, oak and apple.

Pork / Melt in your mouth baby backs
« on: January 28, 2017, 09:45:00 PM »
Got an extremely meaty pack of ribs at Costco and put the rub on them last night. They went in the smoker about noon at 235 for our dinner tonight. Wood was hickory, cherry and apple.

 At 3.5 hour mark they will get wrapped in foil with some butter, brown sugar, honey and a couple shakes of rub and put back in the smoker for approx. another hour.

Poultry / Making Freezer Room - Turkey in the smoker
« on: January 22, 2017, 02:39:15 PM »
I still have a couple frozen turkeys from Thanksgiving and want to reclaim some freezer space so I'm doing a 13 lbs turkey today.  I brined it overnight in one of my customary kitchen cupboard brines where I use half my spice cabinet and a cup of salt and a cup of brown sugar.  For a rub I'm using Weber Garlic & Herb seasoning and filled the cavity with onion, celery and carrots.  The smoke took 5 hours to reach 162 IT and was placed in a cooler with towels to rest for about an hour and a half.  This was probably my best turkey to date.

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