Yeah, I have 2 empties in a storage unit, one empty here... and just exchange the one on the grill seemingly every time... during the middle of a cookSad thing is....I have like 3 spare tanks, all empty. Well....now 2 of them are full.
ONSC's Cookin', Grillin', and Bacon thread
- Thread starter jfz80
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woke up really wanting some jalapeno poppers.... went to ask my plants to give me some by lunch but they are being dicks.... looks like i'll have to venture to the store today
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Damn son my organics don't stack up to that.... let me go snap a pic
Bacon, baby bella mushroom and Brie risotto.
Turned out really good actually. Not quite as much smoke as I would have liked, but nice and juicy and plenty tender. Couldn’t keep the chips producing smoke in the smoke boxes. I did have to wrap it for the last 90 minutes or so to get past the stall.
Pics from last night. Should’ve trimmed more fat off the cap in a couple places. Tasted out of this world!
Tonight - brisket tacos.
Tonight - brisket tacos.
Leftover brisket ideas.
Brisket grilled cheese with onions and shrooms.
Brisket frittata
Brisket grilled cheese with onions and shrooms.
Brisket frittata
Didn't take any pics, but last night we heated up some of the leftover pork from the other day in the cast iron skillet, using some of the congealed drippin's for the skillet grease/fat and.....Oh....My....God...was it delicious. Made some pulled pork tacos with white corn tortillas, cheese, jalapenos, and some sauteed bell peppers. Might have to do that again this weekend.
Keeping it simple tonight. Don’t remember the last time I had steak. This is going to be awesome.
Teaching #1 the finer points of dutch oven camp cooking today. Started the day with some breakfast pizza and she’s doing a roasted whole chicken for dinner.
I hope you’re saving that duck fat for some fried potatoes later!
You know it. There's also the chunks I trimmed off it first that I'll render later today when I get bored.
Just loaded up two butts and a tray of sweet potatoes into the Egg. I don't remember doing butts since the batches I made for Fall Crawl in October. Looking forward to this.
Oh hell yeah. I've done it a few times when I happened to have a fryer full of oil AND pork at the same time, but it's been a few years. I've generally tried to avoid frying foods unless it was around Thanksgiving time. Just realized the other day that I haven't even made fried chicken since 2016!!! Truth be told, I really only ever did it once a year and stopped for the year once I thought I had nailed it.
The potatoes are all around 205*F and the pig is around 165*F. It's about time to pull the spuds and wrap the pig. FYI I always do my sweet potatoes around 3:2 smoked/wrapped so that I can have a less smokey product once they're mixed. My wife and the other usual recipients of the extras aren't as fond as I am of smokey potatoes.