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Found 3 results

  1. Enjoying the day off work today. Cleaned out my firebox this morning with supreme ease. Simply raked the ash across the bottom grate and emptied the ash tray as it filled. Simple. Fast. Easy. Another great feature that Kamado Joe has added. Had some chicken breasts and wings in Mad Hunky brine since my morning coffee. Deck radio tuned into local classic rock station. Great playlist this morning with a little football talked interspersed. Added some outstanding lump that I've been getting from Fireside Grills in downtown Augusta, Georgia. Doesn't have a name. It consists of tremendous pieces of dense lump in a massive white bag. Imported from Argentina. One of these days I"m going to slip down there and do one of their legendary dove hunts and see where their lump comes from firsthand. Tossed in a couple chunks of Bosco-approved peach wood for good measure. Fired up the Big Red and let it smoke pleasantly for a while as I killed the last of my java. Went ahead and grilled up some boneless breasts early on so I could use them for my chicken dip (recipe in the recipe section). Had a little indoor work to do that involved chopping stuff for the dip and getting yardbird rubbed. Couldn't hear the deck radio to my satisfaction....had the house to myself other than the dogs.....and they never complain over what I play...just the volume. Krunk up the kitchen Bluetooth speaker to a satisfactory volume and put some new tunes on. Great chopping music. My lovely bride asked that I tone it down on the heat so I didn't use my favorite wing rub......but used my favorite rib rub instead. Because of this change, I'd set the Big Joe up with 1/2 heat deflector in place and ran the grill cooler than normal. Once the wings were close .....just after the Conecuh sausage & hot dogs were ready.....I flipped them over the coals to crisp up the skin but tried not to allow the rib rub to scorch too much. Pic below taken just prior to this. We all like our hot dogs done....splitting done. The Conecuh was great cut into small pieces that we dipped in mustard or bbq sauce. My wife likes to dip her's in Crawtater sauce. I think she's onto something good there. I achieved the desired crispiness on the wings, but the rib rub scorched just a tad. It wasn't objectionable at all in terms of flavor, though. I should have kept them on the cooler side a while longer so less time would be needed over the coals. No plated pics.....because it was a blur of fast action after that. Football viewing at my hacienda today will be the East Carolina-Navy game, Georgia-South Carolina and then the Ole Miss-Bama games. Lazy days are great days around the house. It's worth noting that the weather today was outstanding.....sunny and mid-80's at the time of grilling with highs in low-90's forecasted. Hope everyone is having a great day !!!!
  2. I realize that many of you aren't from my neck of the woods, and I've always wondered how far the delicious arm of cheese dip reaches on this continent. Here in Arkansas, you don't go to many restaurants that don't have cheese dip, and there are many different variations. Mexican restaurants around here have it, but I know people that have gone to Mexico, and it's not there. When I visited Minnesota for work, there wasn't a place that knew what it was. There's a place here that started in 1935 called Mexico Chiquito that's the first documented place to make it. We see commercials on tv that advertise the Velveeta block with two cans of Rotel in a bowl, then melted. Do these commercials air in the North or anywhere outside of the Southeast? For those of you that may not be familiar, you cube up half a "brick" of Velveeta cheese, add one can of Rotel (diced tomato and peppers) and heat it in the microwave (I do 1 minute, stir, 1 minute, stir, until melted and hot so the cheese doesnt get grainy), crockpot, or double boiler (easiest way to not screw it up) and eat it with corn tortilla chips. I prefer it with hot rotel and for a little twist I'll add taco meat or italian sausage. Also good with plain old ground beef. You can pour it on burgers, hot dogs, burritos/tacos/nachos, chicken and rice, and anything else you want to make more delicious. This is a staple down here, and I want to know where else you can find it, and where you can't.
  3. Got off yesterday morning and felt like dog meat all day long. Slept like a champ last night and woke up early....hot shower and emerged like a beast !!!! Fired up the grill for the first time in fo-eva. Chicken dip, white chicken chili and wangs for todays games. Watching the VaTech-GaTech game now.....getting read to watch my Pirates plunder some Tarheels and hopefully send them packing back to Chapel Hill. Even got my lucky Pirate grilling shirt on. New grilling tunes pumping !!!! Getting the chicken ready first. Using @JRow Mad Hunky rub ! This stuff is here to stay 'round my house. Ready for chopping for chili & dip. Grilled-fried wangs on next. Hit the raw wings with evoo & JRow's rub, then shook some House Autry Hot breading on them and onto the grill. Also threw on a some Conecuh Hot & Spicy smoked sausage. Ah yeah.....test wang was proper. The dip was better than ever due to using a whole bottle of Ed's Red Original in there....bamsucka.....much respect to Mr. Ed Creamer. White chicken chili is coming along well for later enjoyment. Poured a bottle of these suds in there for good measure. 3:30pm GO PIRATES !!!!!!!!!
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