What's For Dinner?
- Thread starter badger
- Start date
Y'all are making me hungry!!!:tantrum:
We're invited to the BILs house for smoked ribs on Saturday. I'll take some pics.....
We're invited to the BILs house for smoked ribs on Saturday. I'll take some pics.....
Had a couple chicken breast laid out that I needed to cook so I decided on chicken and noodles and mashed potatoes.
Chicken after boiling and ready to pull:
Made some quick taters and green beans to go along:
The final product served alongside a cold Busch light:
Chicken after boiling and ready to pull:
Made some quick taters and green beans to go along:
The final product served alongside a cold Busch light:
If you are looking for something new to try, this recipe was kick ass! Roasted Maple and Mustard Chicken. I used a hot mustard instead of the grainy mustard. I also added carrots to the mix and finished with a honey mustard glaze I use for a my chicken monterrey. The apples were amazing!
http://www.rachaelray.com/recipe.php?recipe_id=4896
http://www.rachaelray.com/recipe.php?recipe_id=4896
Looks damn good Jesse!
Here's a few pics of the slabs of smoked ribs my BIL treated us TOO...tasty!
ickle:
My daughter Shelby Gettin it Done! I made the scalloped potatos.
Here's a few pics of the slabs of smoked ribs my BIL treated us TOO...tasty!
ickle:
My daughter Shelby Gettin it Done! I made the scalloped potatos.
Huckleberry Finn
Senior Member
- 15,973
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I had a whole brick of Velvetta in that mess with creamed butter sauce and Frenches French Fried Onions and one sweet onion. They were very cheesy Huck!
Lol on your edit! My two girls are gonna age me 20 years over the next 5.
Lol on your edit! My two girls are gonna age me 20 years over the next 5.
customizer1000
Member
customizer1000
Member
Got home from a short day (hardly working now that the wife is REALLY close). Decided to have my brother drop the smoker back off to me so I could make some good eats for tonight. He better get here quick because this takes some time to cook. Not TOO bad but it needs at least three hours I need time to set up and get it rolling good. Anyway here is the prep for a mushroom swiss, smoked fatty:
Roll out the burger...
Cut away the bag and lay out on wax paper (wax paper came from my paper tuning rig I put together...lol). Add your fixins...
Roll it up on the wax paper, season. Then roll it onto some cling wrap. Pinch the ends and keep rolling in one direction to form it back into a tube and tight...
Now make your bacon weave...Mmm....bacon. I prefer thick cut.
And repeat rolling it in some cling wrap....ready to get smoked.
Will follow up with after pics.
Roll out the burger...
Cut away the bag and lay out on wax paper (wax paper came from my paper tuning rig I put together...lol). Add your fixins...
Roll it up on the wax paper, season. Then roll it onto some cling wrap. Pinch the ends and keep rolling in one direction to form it back into a tube and tight...
Now make your bacon weave...Mmm....bacon. I prefer thick cut.
And repeat rolling it in some cling wrap....ready to get smoked.
Will follow up with after pics.
Making up the mushroom cream sauce to pour over it right now...dang. This is going to be good. Watch me burn it...lol. Bacon likes to make fires.
Archertl
Senior Member
Yeah, it just helps retain it's shape. It also helps keep the bacon in a tight basket weave.