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Summer means smokers!

Started by eforhan, June 25, 2010, 06:23:49 AM

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AdmiralDigby

#60
April 28, 2011, 07:49:29 AM
A dancer's body for sure .

:praise:
It's nice here with a view of the trees
Eating with a spoon?
They don't give you knives?
'Spect you watch those trees
Blowing in the breeze
We want to see you lead a normal life

Eric

#61
April 28, 2011, 08:34:52 AM
I'm so hungry right now I think I'd take hot Summer smoked grill pr0n over smoking hot Summer-girl pr0n.

Spooky

#62
April 28, 2011, 08:37:36 AM
You be crazy!
And I'm thinking you weren't burdened with an overabundance of schooling.

Eric

#63
April 28, 2011, 08:45:50 AM
Quote from: Spooky on April 28, 2011, 08:37:36 AM
You be crazy!

I'd rather have a full bottle in-front-of-me than a full frontal lobotomy.

Just sayin'.

TinkTanker

#64
April 28, 2011, 08:53:09 AM
Quote from: Eric on April 28, 2011, 08:45:50 AM
I'd rather have a full bottle in-front-of-me than a full frontal lobotomy.

Existential Blues
"Is this how time normally passes? Really slowly, in the right order?"

Eric

#65
May 07, 2011, 05:55:02 AM
Smoked chicken wings today. 
Tough recipe.  30-40 wings, 3 chunks wild apple wood, 225F, baste with Louisiana hot sauce every hour.  Three or four hours in the Weber Smokey Mtn.

I may throw them on the very hot grill to crisp-up the skin afterword, though it's hard messing with a tried-and-true recipe. 8)

AdmiralDigby

#66
May 07, 2011, 06:11:45 AM
Quote from: Eric on May 07, 2011, 05:55:02 AM
Smoked chicken wings today. 
Tough recipe.  30-40 wings, 3 chunks wild apple wood, 225F, baste with Louisiana hot sauce every hour.  Three or four hours in the Weber Smokey Mtn.

I may throw them on the very hot grill to crisp-up the skin afterword, though it's hard messing with a tried-and-true recipe. 8)


The Homer Drool Sound
It's nice here with a view of the trees
Eating with a spoon?
They don't give you knives?
'Spect you watch those trees
Blowing in the breeze
We want to see you lead a normal life

Eric

#67
May 08, 2011, 04:45:07 AM
Searing them for a couple minutes or so on each side after smoking really made for some great tasting wings.  Dipping them in sauce would have been like putting A1 on Kobe steak.  Not a humble statement, but they really were that good.  Consider the recipe changed.

Eric

#68
May 20, 2011, 09:06:59 AM
I had bought a nine-pound half of a bone-in hickory-smoked ham from a local small store literally next door to their processing plant -- we've bought their bacon before, and it's some of the most-lean and best-tasting I've had.

Followed these directions, but in my smoker.
We also used the very, very tasty apricot glaze which Pearl had made as it smoked.

When the meat came up to 130F, I transferred it to a hot grill to properly caramelize the glaze.

I'm not sure if the biggest compliment was Pearl's mother saying how she hadn't had a real (non-boneless) ham in many years, or how it reminded her of Easter meals in the past, or that she kept nibbling on it even into the evening.

So, when's everyone coming down?

AdmiralDigby

#69
May 20, 2011, 10:15:30 AM
So, when's everyone coming down?

Waiting until after the 22nd .

;)
It's nice here with a view of the trees
Eating with a spoon?
They don't give you knives?
'Spect you watch those trees
Blowing in the breeze
We want to see you lead a normal life
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