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BBQ The thin blue smoke of tastyness

Discussion in 'Food and Drink' started by Jim, Feb 17, 2014.

  1. that looks like heaven


    Sent from my iPhone using Tapatalk
     
  2. eightysixCJ

    eightysixCJ Founding Member

    Break in the weather so back to the grinder to feed the smoker - worked on a recipe for Texas Hot Links with venison and pork with my helper. Hot smoked with a cherry wood fire. (Used my smaller #8 grinder, much easier job for small batches than my #22...)


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    Tom
     
  3. Jim

    Jim Old Curmudgeon Founding Member

  4. marc4pt0

    marc4pt0 Founding Member

    How have I missed this thread?? I'm a Kansas boy, typically I can sniff out bbq faster than a turkey buzzard can smell dinner! Looks like I've got 12 pages of reading to do tonight
     
  5. larrybard

    larrybard Founding Member

    I hope you didn't try all that catch-up reading on an empty stomach. Would have been torture for me. Until I felt compelled to raid the refrigerator in the middle of the night.
     
  6. Jim

    Jim Old Curmudgeon Founding Member

  7. marc4pt0

    marc4pt0 Founding Member

    That part really sucks. Such a shame. But great reading nonetheless!
     
  8. toddnmd

    toddnmd Founding Member

    I hadn't seen this thread before, either. Glad it was bumped!
     
  9. larrybard

    larrybard Founding Member

    I'm a Brooklyn boy, and there sure wasn't any barbecuing in my old neighborhood. (Couldn't put a smoker on the fire escape.)
     
  10. Toothpick

    Toothpick #2 since day #1 Founding Member

  11. eightysixCJ

    eightysixCJ Founding Member

    More ground meat; venison/pork and all-beef Hot Links smoked with a hickory/cherry wood fire.

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    Tom
     
  12. Jim

    Jim Old Curmudgeon Founding Member

  13. I love making sausage. Some Coney franks I made for a group camping trip.

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    Test link
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  14. Jim

    Jim Old Curmudgeon Founding Member

  15. eightysixCJ

    eightysixCJ Founding Member

    Looks great!

    Tom
     
  16. Jim

    Jim Old Curmudgeon Founding Member

    2.5 inch Cowboy ribeye reverse seared..
    Tater and grilled asparagus.. Not to bad..:argo 20180407_171308.jpg 20180407_193624.jpg
     
  17. WarrenB

    WarrenB Contributor

  18. Jim

    Jim Old Curmudgeon Founding Member

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    Cooked a few things for a small gathering.

    A butt, loin ribs and a couple beef steaks.
    The butt I did in a pan for the first time and having all those juices to use was great. The ribs were terrific but the london broil experimental cook was not so great. Thats going into a chile.

    Anyway nice to get the baby fired up!
     
  19. James

    James smarter then your average duck Founding Member Gold Contributor

    We should have skipped all restaurants and spent my entire time in NY in your backyard
     
  20. larrybard

    larrybard Founding Member

    ". . . the london broil experimental cook was not so great. Thats going into a chile."

    Curious -- what went wrong with the london broil? Cooked too long and overdone?
     

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