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Showing content with the highest reputation on 10/17/2019 in Posts

  1. 3 points
    When I was at LSU I discovered a bar in downtown Baton Rouge called Chris's Bar and Grill. Started by Mr and Mrs Chris, when I was there Mr Chris had passed on and Mrs Chris was running the whole thing from the kitchen. Wednesday was Red Beans and Rice day for lunch and when I discovered that, I became a regular. And I arranged my schedule so I didn't have any Weds afternoon classes. Lunch was a schooner of beer, a dozen raw oysters and red beans and rice; and a nap. After I learned that "favored" regulars got special treatment, I put my best "clean-cut college boy" persona on display (cussing in the bar would get you kicked out-and lose "favored" status). If you were a regular you got Mrs Chris's corn bread with your red beans and rice. The secret of favored status was that Mrs Chris split your con bread in half, toasted it and served half under the beans and half on top, skip the rice. Heaven. Since I still had some leftover pulled pork from Saturday's cook I took my favorite red beans and rice recipe that calls for 1lb of salt pork and substituted 3/4 lb of pulled pork plus a ham hock. Cooked for 4-1/2 hours at 275 on the Joe and served with the last 2 pieces of cornbread from Saturday. I think Mrs Chris would be proud.
  2. 2 points

    Brunswick Pot Pie

    Brunswick Pot Pie Brunswick Stew with a Cornbread top cooked pot pie fashion. This was a three part cook. Part 1 happened about 6 weeks ago which resulted in chunks of kamado pulled port leftover in the freezer. Part 2 happened on Sunday. Brunswick Stew made with the leftover pulled pork and slow cooked in a open top Dutch oven for about 8 hours in my 19" Komodo Kamado with a few Hickory chunks. Part 3 the final cook happened on Tuesday. I started by making homemade cream corn. I used my favorite Kamado Guru recipe from @philpom I then started to put together the Brunswick Pot Pie. I made a very simple corn bread using Jiffy, the cream corn, and an egg. Put the Brunswick Stew in a ceramic pie dish and added a layer of the Cornbread mixture on top. Cooked in my 19" Komodo Kamado until golden brown and bubbly. A double leftover meal is served.
  3. 1 point
    I have been cooking boston butts at 300°F for quite some time now. It's so much easier to put it on in the morning and have it ready for dinner. This particular 9.2 pounder got done on the grill in 5 hrs and 45 minutes, which is much faster than I expected. I was expecting around 8 hours... early finish is always good though
  4. 1 point
    Farewell tour... the beef, beef, and more beef why do people show without RSVPing Central Texas Style cook plate ribs on at 6:30, cooked at 275° – 283°, pulled at 1:30 at ~203°. spinach, honeycrisp apples, cranberries, candied pecans, strawberriespepitas, pulled cowboy steaks @ 137°... somewhow missed the sweet potatoes and mac and cheese...
  5. 1 point
    I got home from work early today and went to the fish market and pick up some fresh halibut. Cut up the fish, peppers, and onions added them to the skewer. A light coat of garlic infused olive oil salt, pepper and fresh oregano. And simply cooked over direct heat until the fish started to flake.
  6. 1 point
    For this cook I started out preparing the Spanish rice on the Big Joe. Once the rice was ready I stuff the peppers with the Spanish rice ,pigeon peas , pulled pork mixture. Simply just cooked on the indirect side of the Big Joe until the peppers were softened and cooked. It came out fantastic.
  7. 1 point
    Redfish on the half shell caught yesterday. Bottle of wine, some tunes and relax.
  8. 1 point

    300°F - The New Low and Slow

    Since I joined this forum several months ago my temps have risen. 15 years ago all my long cooks were at 200 deg. Now I am doing long cooks at 275+ and rising. Keep an open mind and learn new tricks from smart folks challenging the accepted S.O.P..
  9. 1 point

    Fresh redfish, wine and Motown

    Sometimes just pan fried with SPOG, sometimes deep fried, sometimes in a pan or foil boat on the grill with thin sliced onions and thin sliced tomatoes on it and sometimes like I’ve had in Belize where it is wrapped tightly in tin foil, with a dB of Blue Plate, sliced onions, flavorall or similar seasoning and leave it alone until the foil pouch puffs up. Then it’s done. Of course broiled in the oven drizzled with a little EVOO, butter and chopped garlic is really good too.
  10. 1 point

    First time member, long time lurker.

    Welcome to the family. It's always nice to have somebody lucky around in hopes that some of it will rub off on the rest of us.
  11. 1 point
    Golf Griller

    Konro Night

    I'm looking forward to seeing what you cook for them.
  12. 1 point


    I'd hit it weird but probably awesome. We all eat cat and dog at Chinese buffet.
  13. 1 point

    Pork loin on the Traeger

    cooking at 225 until 100 degrees then going to start to marinate with Maple syrup, soy sauce and apple cider vinegar. 4/2/1. going to pull it at 135 degrees. Raised temp to 375 to finish the cook. I going to sear it on the gasser and then wrap in foil. https://myflameboss.com/en/cooks/565236
  14. 0 points
    First at bat is a cross between a pulled pork sandwich and a Maryland crab cake. My wife was out of town so only my youngest son and I. He liked it and that is what really counts.
  15. 0 points
    Tried these new sides on the Big Joe. Potato stacks were amazing! Miso glaze needs a little work though. . . .
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