TexasCHLforum.com

Jasonw560 wrote:

WildBill wrote:

74novaman wrote:I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.

Very appetizing name.

I don't care what they're called. Those look wonderful!! I might have to try them sometime.

When I make them I'll call them "Atomic Buffalo Smokies" or "Atomic Scooby Snausages".

pbwalker wrote:

74novaman wrote:

pbwalker wrote:
How did you do the ribs? Did you go with the 3-2-1 method? That always seems to work best for me...

i don't know what the 3-2-1 method is, so I guess I probably didn't. I put the rub on it, roasted it at 250 for 2 hours, then put on sauce and broiled until the sauce bubbled. Turned out pretty well.

3 hours in smoke @ 225
2 hours in foil (I also add a little bit of apple juice) @ 225
1 hour (or until ribs reach the right temp) uncovered @ 225

Definitely not a school night dinner, but the ribs are fall-off-the-bone awesome. I usually use a dry rub and no sauce, unless it's a vinegar heavy mop.

Your 2 hours in foil with a bit of apple juice is good, more than a bit of apple juice and honey is better. The ribs steam in apple juice and honey and the meat will just fall off of the bones.

After 10 years, my trusty old Char-Broil Patio Caddie finally bit the dust. I replaced it with a Weber Q320. I have only had it about two weeks so I am still learning about it's quirks. It cost more that I wanted to spend, about $400 with shipping. I have had good experiences with Weber products so I think that I will get my money's worth from it.

I really wanted to buy another Patio Caddie. As I recall, it cost about $125. Unfortunately the manufacturer, Char-Broil, redesigned it and moved the manufacturing overseas to China. The "new improved" model doesn't get very good reviews from most users.

I thought that my old grill got hot, but this Weber really cranks out the heat. I used to cook my ribeyes about 4-5 minutes per side, but the Q320 cooks them in 3- 31/2 minutes!

One major improvement over my old grill is that I can adjust the heat much lower so I can cook chicken without burning it. The grill has two burners so you can turn one off to get the temperature even lower. It also has an electronic ignition system powered by a single AAA cell for lighting the gas.

Last night I grilled some chicken wings [drummettes]. I marinated them in some teriyaki and soy sauce, spiced with ground pepper and garlic for about an hour. I cooked them for about twenty minutes on the grill, set on low, turning them every five minutes. They turned out very good, with nicely browned skin and juicy on the inside.


More to come.

I am a griller as well. My wife is asian, so red meat isn't cooked that often around here anymore. We do cook a lot of fish, pork, and chicken. Y'all need to go to HEB and get a couple of those salmon pinwheels, a wood plank, and grill the salmon on the wood plank. They are absolutely DELICIOUS.

snatchel wrote:I am a griller as well. My wife is asian, so red meat isn't cooked that often around here anymore. We do cook a lot of fish, pork, and chicken. Y'all need to go to HEB and get a couple of those salmon pinwheels, a wood plank, and grill the salmon on the wood plank. They are absolutely DELICIOUS.

I have seen those cedar planks, but have never tried them. Thanks for the tip!

The fresh salmon and other seafood up here is absolutely amazing.

I'm sorry for all you down there in this sole regard. if ya'll get serious about some seafood, go here.

DoubleJ wrote:The fresh salmon and other seafood up here is absolutely amazing.

I'm sorry for all you down there in this sole regard. if ya'll get serious about some seafood, go here.

I've been to Seattle and Pike Place Market. The seafood up there is great. I have never had better smoked salmon. I miss the Ivar's Clam Chowder too.

WildBill wrote:

DoubleJ wrote:The fresh salmon and other seafood up here is absolutely amazing.

I'm sorry for all you down there in this sole regard. if ya'll get serious about some seafood, go here.

I've been to Seattle and Pike Place Market. The seafood up there is great. I have never had better smoked salmon. I miss the Ivar's Clam Chowder too.

Now you all are killing me. I'm missing a big bowl of clam chowder from Fisherman's Wharf in SF. Served in a delicious sourdough bowl of course.

I ran across this link yesterday ... all about boudin.

http://www.boudinlink.com/" onclick="window.open(this.href);return false;

The only one I have tried is Best Stop in Scott, LA. They give it an "A-". I thought it was pretty good, but now I want to try some of the others.

This is an old thread, but I found a youtube video about In-N-Out Burgers, which I thought was very good. It may not be traditional grilling, but what the heck.

[youtube]http://youtube.com/watch?v=y81eo-ZqTzc[/youtube]

WildBill wrote:

snatchel wrote:I am a griller as well. My wife is asian, so red meat isn't cooked that often around here anymore. We do cook a lot of fish, pork, and chicken. Y'all need to go to HEB and get a couple of those salmon pinwheels, a wood plank, and grill the salmon on the wood plank. They are absolutely DELICIOUS.

I have seen those cedar planks, but have never tried them. Thanks for the tip!

I forgot about this post. I finally tried the planking with some steelhead a couple of weeks ago. They were out of the cedar so I tried hickory. It was great!

smoked a 10lb butt and a 5lb picnic using a mix of cherry and pecan. made 2 batchs of mesquite burbon bbq sauce. now i just get to smell it till the 4th.

Bill, why must you taunt me with images of In-N-Out....

I too am a rib eye guy. However, recently Mrs. Anygun picked up a couple of flat iron steaks from the La Grange HEB. Great flavor and tender!

We are waiting anxiously for the bids to come in for "her" outdoor kitchen. It will be equipped with a five burner grill, dual side burners, pizza oven, sink, storage, and a fireplace. The fireplace is designed for me to do my dutch oven cooking. It has a large flat hearth to access the coals and cook on.

I will also be acquiring a smoker in the process.

Heh heh. I get another 2 stall garage in the process too. The kitchen is "hers". Garage mine.

Anygunanywhere