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Radical Basement Dweller
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Never cared for fruit in my chicken salad.
I put mayo, a dab of mustard, a dash of garlic powder, S&P to taste, water chestnuts, mushrooms and onions in mine....on a hearty white bread.
 

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Never cared for fruit in my chicken salad.
I put mayo, a dab of mustard, a dash of garlic powder, S&P to taste, water chestnuts, mushrooms and onions in mine....on a hearty white bread.
I have some diced some onions, I’ll add them, see how it is.

Tom
 

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None better.

I use the same process when I do a rack, grill or oven. Never smoked a leg or rack of lamb.

The sauce reciepe is in the does anyone cook thread.

If you can't read it I'll type it put later and repost.

I tried to attach as a PDF. It's to large.

Tom
 

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Artist and not a curator
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10,577 Posts
None better.

I use the same process when I do a rack, grill or oven. Never smoked a leg or rack of lamb.

The sauce reciepe is in the does anyone cook thread.

If you can't read it I'll type it put later and repost.

I tried to attach as a PDF. It's to large.

Tom
Dude, youre the ****.

No one on the internet goes more out of their way for people than you. I feel like you're the Dalai Lama of the interwebs. Anyhow, I can figure out how to decipher it if you put the effort in to post it. (If not I'll pm you:whistling)
 

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Wanna take it to the next level.

Rack of lamb, how do I do it?
smoke low and slow till you hit 115-125 then hit on a raging hot fire to sear and finish and bring it to desired temp. I prefer lamb medium well so I go for 125 my better looking half she likes it medium rare so 115 for hers.

Get the best of both worlds smoked and grilled all rolled into one. pretty much just a reverse sear with smoking is all it is.
 

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A varient on meat loaf.

1.5 pounds ground beef
1 teaspoon thyme
1 teaspoon oregano
3/4 cup bread crumbs (I prefer crushed crackers, didn't have crackers on hand)
2 carrots well chopped
2 celery stacks well chopped
1 small onion chopped
2 large eggs
What I added that really made this delicious is 1 Dietz & Watsom Black Forset bratwurst. I removed the skin, pureed it in a small Nija processor, worked the mix. Baked at 350 for an hour.

Tom
 

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23,773 Posts
wife cans home made pasta sauce.

it is dam good on it's own.

doctored up with LOTS of fresh garlic, sweet italian sausage, fresh onion, basil, mushrooms, olive oil, and a little red wine, AWESOME..:thumbsup:

add some garlic bread and kick ass wine and a killer dinner...
 

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Radical Basement Dweller
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18,722 Posts
Good tools to have. I use wood whenever possible, especially with cast iron cooking.
 

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12 hour smoke, miserable rainy night tending the grill. Prime 12 pound prior to pulling some fat. Came out well. Pulled it off at 2pm at 203 degrees, cut it up around 6:30pm.



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Yes sir dude. This looks incredible.


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