Search results

This one has had a lot of play over the years, mine then Geoff's. There is something about the quiet gentle sounds of a steam engine happily running along that was lost when internal combustion engines replaced them as the prime movers. It is also no surprise to me that we now sit around wood...

They are beautiful. Why cook them? just slice 'em up and chow down! :wink:

Manassas, Va Fireworks, in the rain. :cry: Happy 4th I hope everone got in a good cook! I did some spares...3,1,1@225.

IMHO, I suspect the smoke ring is caused my the carbon monoxide in high concentrations inside the cooking chamber. So it stands to reason the the more airtight the interior of the cooker the higher concentration of CO the more defined the smoke ring. This is just a pet theory of mine, don't...

Andy and I went to the National Capital BBQ Battle Saturday, and I went back Sunday to see the some of the results. We got off the Washington Metro at Federal Triangle. We popped out at ground level inside the atrium of the Ronald Reagan building, and frankly we were disorientated, but just for...

Good News! Very good indeed.

link

OOH That Smell Nothing fancy, I just got home tired and threw in two thighs with some Ms Dash. I set the cooker at 325 and I am roasting them(thats why this is in GRILLING). They should be out in about an hour.

Thanks everyone for the encouraging replys. Mango, one day I might save enough money to come out to the islands for a while. In the meantime maybe you could teach us how to cook Kalua Pig. I know I would be keenly interested :D

Yea that chuck roast sure looks good. I think I might give that a try myself!

I just got one of these remote sensing thermometers. It reads the cooker temp as well as the internal meat temp. It is very accurate, I checked it with boiling water and it came up at 212 for the internal and 213 for the oven. You can set the cooker and take a nap and it will beep of the fire...

Congratulations Jim.

They sure look good! You gotta write that stuff down! :lol:

OK so I got the camera out this time, and snapped a few pictures of Saturday's cook. You could consider this a storyboard if you were planning to video this as a segment. There is a Wegman's that has opened up in the neighborhood, so we decided to drop by. They had some fresh chicken thighs...

I got home kind of late tonight. Melody was out doing errands so I started dinner. I found a couple of pork loin chops in the freezer. They were about two inches thick. I defrosted them in the microwave just enough to separate them. I then split them in half. I placed them in a zip lock bag...

Lay a piece of that red meat out and see if the hawk will go after it! The cook looks rerally good!

OH! Nevermind! :oops:

Standard or Daylight?

:lol: :lol: :lol:

It sure is hot and humid. It is just the sort of weather that Andy's New Braunfels Hondo likes to cook in. No problem keeping the temps up inside on days like Saturday, whan it is in the 90s. I just hate cutting the grass in weather like this.

tHEY SURE LOOK GOOD!

Very Good! Way to go!

They look good! I had some in tempura batter the other night. :D So do you sneak around at night and leave bags of zucchini on doorsteps of the neighbors in the summer? :twisted:

Andy cooked two butts and six slabs of baby backs Friday night Saturday, for a get together with about thirty people. I arrived about three Saturday afternoon. Andy was in the kitchen pulling the butts and cutting up the ribs to serve. I was standing around outside. The aroma of the cooker...