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WillNoble
12-30-2008, 09:11 PM
This is your thread to post up pics of any good or GREAT recipes you guys/gals recommend

Dkalban
12-30-2008, 09:18 PM
Now thats a brisket i would willingly break my high morals and scruples for lol.

I love me a good brisket.

johnnyo_99
01-03-2009, 08:29 PM
I took a picture of this over the summer, 16oz Ribeye grilled to perfect. had to throw a hot dog on the plate too for good measure.

http://img291.imageshack.us/img291/5313/jons16ozribeyedc7.th.jpg (http://img291.imageshack.us/my.php?image=jons16ozribeyedc7.jpg)

Ben Moore
01-03-2009, 08:50 PM
Here's a pair of steaks from our camping trip this summer. Boulevard Unfiltered Wheat and one these steaks and that's all you need...

Ben Moore
01-03-2009, 09:42 PM
I'll be over tomorrow around 2 when I get done at 1-0-7 to make sure that's ok to eat...

Ben Moore
01-03-2009, 09:46 PM
/thread hijack



F U C K

the colts lost


/end thread hijack

With their defense, they deserved to.

Ben Moore
01-03-2009, 09:56 PM
its going to smoke over a blend of Hickory, Apple, and Oak


The rub contains:

Hungarian Paprika
Kosher Salt
Black Pepper
Cumin
Celery Seed
Cayenne Pepper
Brown Sugar
Chili Powder

LOL - WTF?

johnnyo_99
01-03-2009, 10:23 PM
I'm a native kansas boy myself...and I have wet dreams of Jack Stack BBQ and your brisket reminded me of that. (hardcore chiefs fan too btw)

I can't stand Phillip Rivers...cry baby

pie zar
01-04-2009, 03:52 AM
how do you make those Moink Balls?

Brad08
01-04-2009, 08:39 AM
Damn Will, that brisket looks fantastic. I'm jealous as hell. I always think of brisket as a "special occasion" type thing but you seem to turn them out once a week!

Not as fancy as a brisket, but my breakfast from yesterday (southern fried pork chop w/ gravy, fried eggs, 4 pieces of toast w/ butter, and milk):

http://images.yuku.com/image/pjpeg/c16167110fdf764e78adc196493766982e476e50.jpg

cwoodrb105
01-04-2009, 11:43 AM
Damn that brisket looks amazing right now. I'll go settle for some oatmeal and a protein shake however. :(

Brad08
01-04-2009, 12:53 PM
VERY few things taste better than a good brisket and burnt ends. Wash down with a nice beer and I'd put that meal up against cuisine the world over.

Jorge Sanchez
01-04-2009, 03:25 PM
Moink Balls


http://img148.imageshack.us/img148/4953/moink1dx4.jpg


http://img517.imageshack.us/img517/9730/moink2qq9.jpg


http://img244.imageshack.us/img244/6304/moink3oy8.jpg

So where's the recipe? Damn those look tasty.

Dkalban
01-04-2009, 04:20 PM
looks delicious

Im craving brisket now!

Jorge Sanchez
01-04-2009, 05:19 PM
if you want more specifics let me know

I assume I could make it on a plain old grill if I don't have a smoker...

Ben Moore
01-04-2009, 06:18 PM
Hey bud ill take that cornbread recipe. Its been a while since ive been back home.

Brad08
01-05-2009, 06:13 AM
WHere's the butter and honey?? I always drown my corn bread in the stuff.

Did you do a whole brisket or just the flat? I don't see any burnt ends.

manowar669
01-06-2009, 12:05 PM
http://www.bbqaddicts.com/blog/images/bacon-2.jpg
http://www.bbqaddicts.com/blog/images/bacon-4.jpg
http://www.bbqaddicts.com/blog/images/bacon-6.jpg
http://www.bbqaddicts.com/blog/images/bacon-7.jpg
Smoked on the grill.
http://www.bbqaddicts.com/blog/images/bacon-9.jpg
http://www.bbqaddicts.com/blog/images/bacon-12.jpg

johnnyo_99
01-09-2009, 07:28 PM
http://farm4.static.flickr.com/3088/3183063725_45421ce3e7_o.jpg

drool...cooked just right :evillaugh:

Ben Moore
01-10-2009, 12:46 AM
http://www.bbqaddicts.com/blog/images/bacon-2.jpg
http://www.bbqaddicts.com/blog/images/bacon-4.jpg
http://www.bbqaddicts.com/blog/images/bacon-6.jpg
http://www.bbqaddicts.com/blog/images/bacon-7.jpg
Smoked on the grill.
http://www.bbqaddicts.com/blog/images/bacon-9.jpg
http://www.bbqaddicts.com/blog/images/bacon-12.jpg
Dude- that's fan-****ing-tastic - what is it and what's the recipe?

Brad08
01-10-2009, 06:52 AM
No ****! WTf is that thing?? Meat covered in meat and wrapped in MORE meat! FANTASTIC!

Reko
01-11-2009, 04:37 PM
http://i181.photobucket.com/albums/x64/RealTraining/genchick.jpg

This is my dinner tonight. General Tsao's chicken with some sauce (dunno) and soyed/buttered steamed rice. With whole milk of course!

Note - I made more than 1 plate, it just isn't pictured.

Dingus
01-13-2009, 12:02 AM
That looks delicious.

manowar669
01-13-2009, 06:16 AM
Dude- that's fan-****ing-tastic - what is it and what's the recipe?

Bacon roll. It's basically what it looks like.
4-5 strips of bacon cooked and crumbled.
Weave as many strips of uncooked bacon that you need into a "mat".
1-2 lbs of savory Italian sausage (I like 1lb of both pork and beef, mixed).
Any seasoning or herbs you like that go with these meats (everything goes with bacon!!)
Barbecue sauce of choice (don't need a lot)
OPTIONAL: (not shown) 1/2lb of shredded cheddar cheese, mixed with the crumbled bacon!

Lay bacon mat down on foil.
Sprinkle with seasonings if desired.
Press sausage out onto bacon mat.
Lay crumbled bacon on sausage layer, drizzle with barbecue sauce (and sauteed onions/peppers if desired)
Roll sausage up into a roll around the crumbled bacon, sauce, onions, etc.
Roll sausage roll up in bacon mat. Secure with butcher's twine or toothpicks if necessary.
Smoke at you would for any meat of appropriate thickness (use a meat thermometer and read inside temp, until about 150 or so), you can bake in the oven (uncovered) at 350-375 for an hour if you don't have a smoker.

Ben Moore
01-13-2009, 09:55 AM
Bacon roll. It's basically what it looks like.
4-5 strips of bacon cooked and crumbled.
Weave as many strips of uncooked bacon that you need into a "mat".
1-2 lbs of savory Italian sausage (I like 1lb of both pork and beef, mixed).
Any seasoning or herbs you like that go with these meats (everything goes with bacon!!)
Barbecue sauce of choice (don't need a lot)
OPTIONAL: (not shown) 1/2lb of shredded cheddar cheese, mixed with the crumbled bacon!

Lay bacon mat down on foil.
Sprinkle with seasonings if desired.
Press sausage out onto bacon mat.
Lay crumbled bacon on sausage layer, drizzle with barbecue sauce (and sauteed onions/peppers if desired)
Roll sausage up into a roll around the crumbled bacon, sauce, onions, etc.
Roll sausage roll up in bacon mat. Secure with butcher's twine or toothpicks if necessary.
Smoke at you would for any meat of appropriate thickness (use a meat thermometer and read inside temp, until about 150 or so), you can bake in the oven (uncovered) at 350-375 for an hour if you don't have a smoker.

Thanks for that!

Will - you seeing this? Get the smoker fired up!

KarstenDD
01-13-2009, 01:19 PM
...OPTIONAL: (not shown) 1/2lb of shredded cheddar cheese, mixed with the crumbled bacon!...

How can you possibly say cheese is optional? It should be made with cheese at all times.

azma
01-13-2009, 01:58 PM
I don't think I've ever said this to anyone before, but you guys have very delicious-looking meat. I almost drooled on my laptop while looking at that bacon roll.

J Mac0123
01-13-2009, 04:58 PM
I did more than drool on my laptop.

AJL11
01-14-2009, 07:02 AM
Have 1-0-7 over for dinner sometime will ya?!?! Your pics look like the Food Network..A+ for presentation!!!!

=Travis=
01-14-2009, 08:01 AM
Have 1-0-7 over for dinner sometime will ya?!?! Your pics look like the Food Network..A+ for presentation!!!!

He wouldn't be able to afford all the food that would take.

AJL11
01-14-2009, 08:06 AM
Good point....BYOF???

Ben Moore
01-14-2009, 07:13 PM
we may have to do it at Ben's with My grill. I dont have room enough for all you fat bastards

No problem - next fight?

BTW - I made the bacon roll tonight and will be posting pics momentarily...

Ben Moore
01-14-2009, 07:30 PM
Here's my attempt - good stuff!!!

Brad08
01-15-2009, 08:33 AM
I'm too embarrassed to post pics of last night's dinner. A pound of old ground beef, browned, and soaked in ketchup. Ate with a spoon. Washed down with milk. I'm not very creative.

bawdybuilder
01-15-2009, 09:07 AM
Great images above here.
They are better than I see in many menus in resturants dude.
Great work
http://www.johndoeenterprice.com/img/B/N.gif

AJL11
01-15-2009, 09:18 AM
I'm too embarrassed to post pics of last night's dinner. A pound of old ground beef, browned, and soaked in ketchup. Ate with a spoon. Washed down with milk. I'm not very creative.

hahaah, I can relate......I sometimes get crazy and cut up a couple of potatoes and throw em in with the beef..you know, to give it a little more class.

Brad08
01-15-2009, 09:41 AM
hahaah, I can relate......I sometimes get crazy and cut up a couple of potatoes and throw em in with the beef..you know, to give it a little more class.

Damn. I wished I'd of thought of that. I may have eaten a few slices of bread with it. I can't rmemeber.

=Travis=
01-15-2009, 10:01 AM
http://www.kcculinary.com/

"Smoking 101: The Art of Smokology

Let the “SmokeFest” begin! Competition champion and accomplished chef, Richard McPeake (a/k/a Educator of “Que”), shares his extensive experience in this very special power-packed 4-hour class.

All the basics of backyard smoking: use of a smoker; fuel types, wood choices, matching wood with foods; product identification; meat selection; trimming, time and temperature; proper techniques, developing “smoke ring;” and “bark”, applying a rub, mops, dry rubs, the four “flavor” stages; sauce testing; proper pork shredding techniques; what to look for in BBQ from start to finish; and discussions of BBQ regions.

Recipes will include:

Smoked Crimini Mushrooms with Sun-Dried Tomato Pesto & Gorgonzola
Award Winning Rib Stars Hawg’s Breath Baby Back Ribs
“Rub Me Tender”® Brisket & Burnt Ends
Twice-Smoked Pulled Pork
BBQ Spiced Smoked Italian Sausage
(Tasting)

Scheduled class time: 9:00 a.m. - 1:00 p.m.




Okay, I want to take this class. The guy that teaches this class has a book out that is awesome.

=Travis=
01-15-2009, 10:12 AM
His class was O.K.


these guys classes were awesome and they are up North in Parkville:


http://backyardbashkc.com/

Those classes look more in depth on the subject

slashkills
01-16-2009, 06:44 PM
those look so good. I can actually make some great honey bbq ribs. I have a recipe for a great homemade sauce ill find it later.

Ben Moore
01-16-2009, 08:08 PM
YOu know - I respected this guy until there was a coors light in the last picture...pathetic


Proof You Dont Need A Smoker to Make Great Ribs

From another BBQ Forum I post on...


Epic Ribs are Epic


http://img131.imageshack.us/img131/1808/ribs20001ne8.jpg



http://img177.imageshack.us/img177/5118/ribs20003ka9.jpg



http://img504.imageshack.us/img504/8386/ribs20006nq5.jpg



http://img240.imageshack.us/img240/8417/ribs20009bt3.jpg



http://img129.imageshack.us/img129/4325/ribs20012wq6.jpg

AJL11
01-17-2009, 09:39 AM
R U kidding me!!! I respect him more for it!!! Best Domestic out there....

http://www.usageorge.com/Wallpapers/Commercial/wallpaper/Coors-Light.jpg

Reko
01-17-2009, 09:49 AM
Nothin wrong with an import either
http://lh5.ggpht.com/_zqqTpvGJVDo/R3uzTBZpasI/AAAAAAAABDw/AnyR3XBDs6E/germanbeer_girls.jpg

KarstenDD
01-17-2009, 08:58 PM
R U kidding me!!! I respect him more for it!!! Best Domestic out there....

http://www.usageorge.com/Wallpapers/Commercial/wallpaper/Coors-Light.jpg

The best beer there is would be Rolling Rock. Since I think it is technically still a domestic that means Coors Light is not the best domestic.

AJL11
01-18-2009, 08:28 AM
The best beer there is would be Rolling Rock. Since I think it is technically still a domestic that means Coors Light is not the best domestic.

You tell lies.............

Irish Pilot
01-21-2009, 09:23 AM
Man I keep checkin in on this thread just to look at the pictures over and over again...mmm...

Ben Moore
01-23-2009, 02:23 PM
WTF is a Bahn Mi?

Ben Moore
01-23-2009, 05:12 PM
You sir are a well versed food person...

Southern Beast
01-26-2009, 02:40 AM
R U kidding me!!! I respect him more for it!!! Best Domestic out there....

http://www.usageorge.com/Wallpapers/Commercial/wallpaper/Coors-Light.jpg

You, sir, are awesome. Coors Light is my absolute favorite domestic beer. :thumbup:

blacknapolean
01-28-2009, 11:10 PM
Wow. Food Porn really worked, I looked at it and put me over the edge with hunger. I forced myself to get up and walk 5 minutes in the rain to get a steak and cheese! haha.

AJL11
01-29-2009, 07:12 AM
You, sir, are awesome. Coors Light is my absolute favorite domestic beer. :thumbup:

As are you my friend.....

My buddy coaches FB in Golden, CO and I make sure we go to the brewery everytime I visit....My knees get weak everytime I walk in.....

AJL11
01-29-2009, 07:16 AM
Best Microbrew would most def be either Pliny the Elder or Boulevard Wheat.


Best Domestic large producer is easily PBR

I agree that Boulevard Wheat is a great beer, but Pabst being the best domestic large producer?? HAhahahha, no way... Just because Clint Eastwood drinks it, doesnt make it the best....Makes you tougher for drinking it for sure, but i doubt even Clint Eastwood enjoys the taste of PBR.....

Brad08
01-29-2009, 07:53 AM
The newly reformulated Schlitz is hands-down the best tasting mass-produced domestic beer (in that category, I'm including Bud, Coors, Michelob, etc). (I still think of Blvd. Wheat as a micro). Regardless, those Coors girls are f'ing hot and would make great Christmas tree ornaments.

-JM-
01-29-2009, 08:00 AM
Moink Balls?
I made an attempt at these last night. Turned out great!. I chomped a few just with BBQ sauce and they were awesome, though today I threw some into spicy tomato and basil sauce with pasta...........sacrilege? It was a great lunch.
I used smoked bacon too. I didnt actually smoke them though because.... well..... I dont have a smoker :)
Anyway, thanks a lot for posting the original!!

http://www.wannabebigforums.com/attachment.php?attachmentid=27052&d=1233240181
http://www.wannabebigforums.com/attachment.php?attachmentid=27053&d=1233240188
http://www.wannabebigforums.com/attachment.php?attachmentid=27054&d=1233240205

AJL11
01-29-2009, 08:46 AM
Lunch today.

A Bahn Mi with some leftover pulled pork cooked in a mix of some Asian sauces


http://img293.imageshack.us/img293/2013/35237157hc3.png

You made this!!?????

Brad08
01-29-2009, 09:12 AM
I added the peppers for presentation and then promptly threw them away

LMFAO

AJL11
01-29-2009, 09:14 AM
Hahahhaha....Looked delicious......

KarstenDD
01-29-2009, 09:17 AM
The newly reformulated Schlitz is hands-down the best tasting mass-produced domestic beer (in that category, I'm including Bud, Coors, Michelob, etc). (I still think of Blvd. Wheat as a micro). Regardless, those Coors girls are f'ing hot and would make great Christmas tree ornaments.

I do like to vary my consumption. In general I'm a Rolling Rock or Bud/Bud Light guy. That said Schaefer, Coors Light, Miller Lite, Schlitz, and Coors are all in the rotation. I would put them in that order or preference, too. I don't much care for them fancy beers. Living in New England and having beer snob friends will do that too ya.

KarstenDD
01-29-2009, 09:18 AM
I added the peppers for presentation and then promptly threw them away

I was gonna say. All I could really think when I saw it was "Why so vegetable?"

Detard
01-31-2009, 10:07 AM
http://www.collegehappenings.com/wp-content/beer/PabstBlueRibbon.jpg

+

Multiplied by 6 makes for a good mid afternoon snack
http://img509.imageshack.us/img509/1958/grilledcheeseop3.jpg

Ben Moore
01-31-2009, 12:32 PM
Nice! What are you guys doing for the Super Bowl?

Irish Pilot
01-31-2009, 01:33 PM
Damn Will...I gotta roll with you sometime.

Ben Moore
01-31-2009, 01:50 PM
hahaha, true story, Jamie Hale today asks me if I would be interested in making a Diet Conscious Cookbook in Ebook format...

I know nothing about doing this, but Im definitely thinking about it.


I need to get a better camera first though, lol.



That all being said, you are most welcome to KC anytime, come train and we'll make up a big ol mess of food

Dude, you should def do that!

Brad08
01-31-2009, 03:54 PM
DEEYAM those look AWESOME!

Did you sauce them prior to smoking, or is your rub just real thick??

Also, I didn't know that was water below....it's so thick it looked like a second rack. LoL

WillNoble
01-31-2009, 05:57 PM
DEEYAM those look AWESOME!

Did you sauce them prior to smoking, or is your rub just real thick??

Also, I didn't know that was water below....it's so thick it looked like a second rack. LoL

No just heavy Rub, you NEVER sauce prior to smoke...

Ben Moore
01-31-2009, 08:50 PM
Dude those look awesome! When's your contest again?

WillNoble
02-01-2009, 07:33 AM
Dude those look awesome! When's your contest again?

its supposed to be in May, they haven't released the date yet, as its a small local contest.

KarstenDD
02-01-2009, 02:32 PM
Want

Reko
02-02-2009, 08:00 AM
Dude those look awesome! When's your contest again?

Whenever the next fight night is, lol.

Brad08
02-02-2009, 08:27 AM
Those look fantastic.

tigo
02-03-2009, 01:08 PM
http://photos-h.ak.fbcdn.net/photos-ak-snc1/v1944/94/112/30500543/n30500543_32524967_3774.jpg

ALPINEstar
02-03-2009, 05:45 PM
Lunch today.

A Bahn Mi with some leftover pulled pork cooked in a mix of some Asian sauces


http://img293.imageshack.us/img293/2013/35237157hc3.png

It's actually Banh Mi* haha. I'm assuming you're Vietnamese?

All this food I'm seeing looks so delicious - I swear. I'm really hungry right now after my workout and I'm waiting for my mom to finish cooking dinner! I want some steak, ribs, and meatballs rapped with bacon! YUMMY IN MY TUMMY!

footballer13
02-03-2009, 06:37 PM
It's actually Banh Mi* haha. I'm assuming you're Vietnamese?

All this food I'm seeing looks so delicious - I swear. I'm really hungry right now after my workout and I'm waiting for my mom to finish cooking dinner! I want some steak, ribs, and meatballs rapped with bacon! YUMMY IN MY TUMMY!

You ever seen a 6 foot 4 300 pound Vietnamese?

WillNoble
02-03-2009, 06:37 PM
It's actually Banh Mi* haha. I'm assuming you're Vietnamese?

All this food I'm seeing looks so delicious - I swear. I'm really hungry right now after my workout and I'm waiting for my mom to finish cooking dinner! I want some steak, ribs, and meatballs rapped with bacon! YUMMY IN MY TUMMY!

No Im not, but I got to have some of these beauties out on the west coast and got hooked on em...

I just really enjoy different cuisines, and BBQ

KarstenDD
02-03-2009, 06:42 PM
You ever seen a 6 foot 4 300 pound Vietnamese?

If Laotians count then I have. He's a pretty close friend actually.

Ben Moore
02-03-2009, 09:52 PM
You ever seen a 6 foot 4 300 pound Vietnamese?

LMFKYAO...or TN

Focused70
02-04-2009, 09:12 AM
Did someone say barbecue? :D

These were from an event last June. The next one is four months from now. Seems like an eternity, doesn't it?

I hate winter.

Enjoy the pix.

http://farm4.static.flickr.com/3144/2559352667_178cd79b19_o.jpg
Brunswick stew

http://farm4.static.flickr.com/3041/2559352799_e08ea337f2_o.jpg

http://farm4.static.flickr.com/3177/2560176142_e04a166844_o.jpg

http://farm4.static.flickr.com/3261/2559353135_27b04204c9_o.jpg

http://farm4.static.flickr.com/3137/2560176532_468c51fe95_o.jpg

http://farm4.static.flickr.com/3034/2560176648_025c779dcb_o.jpg

http://farm4.static.flickr.com/3258/2559353645_bfcb943dcc_o.jpg

http://farm4.static.flickr.com/3059/2560176910_d69e1bdab9_o.jpg

http://farm4.static.flickr.com/3044/2560180264_d0633cac1b_o.jpg
BBQ brisket, St. Louis style

http://farm3.static.flickr.com/2215/2559356337_47d2a98754_o.jpg

http://farm4.static.flickr.com/3189/2559355539_25c393ecb9_o.jpg

http://farm4.static.flickr.com/3097/2561790811_373e62afbf_o.jpg
Ed Mitchell, owner and pitmaster of The Pit in Raleigh, North Carolina

http://farm4.static.flickr.com/3129/2562616572_f69e074624_o.jpg
Ed and helper with a massive tray of pulled pork

http://farm4.static.flickr.com/3268/2561791189_a5eeb5b83a_o.jpg

http://farm3.static.flickr.com/2081/2562617028_434f124cbf_o.jpg
Ed in action. The cracklings were the best part.

http://farm4.static.flickr.com/3170/2562617970_7b4c9ba120_o.jpg
BBQ ribs, St. Louis style, with pickled okra

http://farm4.static.flickr.com/3184/2562619322_d9b209a5be_o.jpg

http://farm4.static.flickr.com/3092/2562619714_0bcca00f3d_o.jpg

WillNoble
02-04-2009, 09:33 AM
thats some hawt BBQ pr0n

whiteman90909
02-04-2009, 11:12 AM
No superbowl pics???

WillNoble
02-04-2009, 11:22 AM
No superbowl pics???

honestly I didnt make that much food, err well none that I would consider pr0n worthy

KarstenDD
02-04-2009, 01:23 PM
Will, I just took a nap and had a dream about ribs.

KNQRqAoT-2c

VikingWarlord
02-04-2009, 03:54 PM
Soba's post gave me a hard on.

Brad08
02-04-2009, 07:45 PM
seriously. bbq comps are the best.

VikingWarlord
02-08-2009, 06:36 AM
I love Boston Butts. For some reason, damn near every grocery store around here's been having them for $.98 to $1.19 per pound lately...so I've been eating a lot of them.

Brad08
02-08-2009, 06:55 AM
In the mean time, I am making 2 Top Sirloins (also on sale, got both for 4.89$ and some skillet fried potatoes in EVOO:

http://img27.imageshack.us/img27/3748/img0392ub5.jpg


HAHA! those are identical to the two I bought at Price Chopper for the same price. I panfried mine though using peanut oil. I've been using that method every now and then.

WillNoble
02-08-2009, 09:56 AM
I love Boston Butts. For some reason, damn near every grocery store around here's been having them for $.98 to $1.19 per pound lately...so I've been eating a lot of them.

yeah they were .99 here, I'll take that all day long, Not liking Pulled pork is a sure sign of communism

Ben Moore
02-08-2009, 12:40 PM
yeah they were .99 here, I'll take that all day long, Not liking Pulled pork is a sure sign of communism

LMAO - true dat.

VikingWarlord
02-08-2009, 02:09 PM
yeah they were .99 here, I'll take that all day long, Not liking Pulled pork is a sure sign of communism

Most of the time, I throw one in a crock pot with dijon mustard, apple cider vinegar, some chicken broth, salt, pepper, thyme, and cayenne pepper, let it cook on low for about 6 hours and it just falls apart.

Ben Moore
02-08-2009, 10:07 PM
I hate you

WillNoble
02-09-2009, 11:11 AM
I hate you

why all the hate man?

Ben Moore
02-09-2009, 11:14 AM
Because you possess smoked meat and I do not...

FFHill
02-09-2009, 11:31 AM
This is my favorite thread.

jpw204
02-09-2009, 12:41 PM
This is my favorite thread.

ever.

Brad08
02-09-2009, 02:18 PM
I hate you

SRSLY

zen
02-09-2009, 02:32 PM
OM NOM NOM

VikingWarlord
02-09-2009, 07:30 PM
This seems appropriate.

http://thisiswhyyourefat.com/

WillNoble
02-10-2009, 10:49 AM
Thanks for the comments guys, will try to keep it going...

=Travis=
02-10-2009, 11:01 AM
This seems appropriate.

http://thisiswhyyourefat.com/

There are some awesome eats on that site. I dig the corndog pizza.

Ben Moore
02-12-2009, 08:03 PM
BBQ Chicken, Cheddar and Parmesan Pizza on honey beer crust.

KarstenDD
02-12-2009, 08:06 PM
I have to lose weight. I hate you all.

WillNoble
02-12-2009, 08:37 PM
I have to lose weight. I hate you all.

you can still eat well and lose weight.

WillNoble
02-12-2009, 08:38 PM
BBQ Chicken, Cheddar and Parmesan Pizza on honey beer crust.

you need to teach me your crust recipe, I am not a baker by any stretch, but I will practice because your pizza is the farkin shiz

and I was given a really nice pizza stone for xmas

WillNoble
02-12-2009, 08:58 PM
As much as I hate to pimp John Berardi in any way (his nutritional writings are true qwackery) he has put out one of the best cookbooks Ive ever seen for fitness/strength minded individuals...


HIGHLY RECOMMENDED, I own both versions 1 & 2


http://www.gourmetnutrition.com/

WillNoble
02-12-2009, 09:18 PM
Also 2 more great books for anyone interested in smoking/grilling meat

Mastering the Grill (or as I refer to it: the textbook of cooking meat over fire)


http://www.amazon.com/Mastering-Grill-Owners-Outdoor-Cooking/dp/0811849643/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1234498266&sr=8-1

http://www.kalamazoogourmet.com/HOTG/images/Mastering_the_Grill_large.jpg




Paul Kirk's Championship Barbecue


http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Lip-Smackin/dp/1558322426/ref=sr_1_1?ie=UTF8&s=books&qid=1234498513&sr=1-1

http://www.spitjack.com/Merchant2/graphics/00000001/book_Paul%20Kirk%27s%20Champ%20BBQ_Half1.gif

KarstenDD
02-12-2009, 09:44 PM
you can still eat well and lose weight.

Quality wise, yes. Quantity wise, no. I wish I had to get to 350 now instead of in a few years.

WillNoble
02-12-2009, 09:45 PM
Quality wise, yes. Quantity wise, no. I wish I had to get to 350 now instead of in a few years.

vin and rhodes are wise


listen to them young jedi

KarstenDD
02-12-2009, 09:52 PM
vin and rhodes are wise


listen to them young jedi

Also, I don't want to lose.

http://asp.elitefts.com/qa/training-logs.asp?qid=87965&tid=150

WillNoble
02-12-2009, 10:09 PM
bahahahahahahahha


thats some f'ing motivation


Rhodes/Vin, I know you are reading this... I tip my hat to you sir(s)!

teeroy
02-12-2009, 10:53 PM
Been thinking for a while of getting a smoker so I can learn to smoke meat. This thread is inspiring me to go out and buy one. Question is, do I go cheap since it's my first one:

Home Depot Cheapo (http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100327576&N=10000003+90401+500439)

Or do I get something like one of these egg shaped ones that are more expensive but I've heard work well:

http://www.biggreenegg.ca/products.htm

What type/brand would you recommend for a newbie smoker?

WillNoble
02-12-2009, 11:16 PM
Honestly the best $ for $ smoker is the Weber Smokey Mountain (WSM)

http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100657680


you can catch this unit for around 200-220$ if you shop around.



However many have had initial success with these, and they arent a bad first smoker at all...especially if you are just learning. They arent too bad on the wallet either...


http://www.lowes.com/lowes/lkn?action=productDetail&productId=95542-000000447-852-7080-E&lpage=none





I want to upgrade to one of these in the near future, if I can get all my financial mess figured out (stupid payroll dept.)


http://www.bbquepits.com/images/backyard/aa/AAS16X66.jpg

teeroy
02-12-2009, 11:32 PM
OK, those aren't too bad price wise. I have some xmas/bday money left over - spent most of it on my new garage gym but may still have enough to pick one of these up.

Seriously, do you get up in the middle of the night to tend to them? What if you put them super early at like 7am (yeah, 7am is super early for me, not much of a morning person)?

WillNoble
02-13-2009, 11:47 AM
OK, those aren't too bad price wise. I have some xmas/bday money left over - spent most of it on my new garage gym but may still have enough to pick one of these up.

Seriously, do you get up in the middle of the night to tend to them? What if you put them super early at like 7am (yeah, 7am is super early for me, not much of a morning person)?

I usually set mine going at around 10p-12a, sit with it for about 2 hrs. and then sleep for 4 hrs. get up, check it, back to sleep then up 4hrs. later.

It really depends on the weather... The cold is a cruel mistress. Ive had smokes that take 4hrs and Ive had ones that take 20... It all just depends on the variables.

Its definitely an art that comes with practice...make no mistake about that...

=Travis=
02-13-2009, 12:01 PM
Also, I don't want to lose.

http://asp.elitefts.com/qa/training-logs.asp?qid=87965&tid=150

"The winner gets the cash and the loser has to sing "I'm a little piggy" from South Park dressed in a speedo, Chuck Taylors, and a wife beater, at Hooters."
LMAO
AWESOME - I wouldn't want to lose this either.

Brad08
02-13-2009, 12:35 PM
Seriously, do you get up in the middle of the night to tend to them? What if you put them super early at like 7am (yeah, 7am is super early for me, not much of a morning person)?

Depends what you're smoking and how big the cut is. If I'm doing something that takes a long time and I want to have it for dinner that night, I'll get it going by 4am that day, then go back to sleep. I've never had to smoke anything for more than 14 hours so far (fingers crossed).

KarstenDD
02-13-2009, 12:39 PM
"The winner gets the cash and the loser has to sing "I'm a little piggy" from South Park dressed in a speedo, Chuck Taylors, and a wife beater, at Hooters."
LMAO
AWESOME - I wouldn't want to lose this either.

It has since been changed to Daisy Dukes.

=Travis=
02-13-2009, 12:51 PM
It has since been changed to Daisy Dukes.

OH SHlT - that's worse.

Focused70
02-13-2009, 12:51 PM
http://farm4.static.flickr.com/3099/3272816918_ab521c5c79_o.jpg
Pommes frites (that's French fries to you) with mayonnaise


:hello:

WillNoble
02-13-2009, 01:23 PM
http://farm4.static.flickr.com/3099/3272816918_ab521c5c79_o.jpg
Pommes frites (that's French fries to you) with mayonnaise


:hello:

The europeans really missed the boat when it came to French Fries...


Fries should be enjoyed with Ketchup or Mustard... not Mayo... It ruines the flavor of the fries

WillNoble
02-16-2009, 11:21 PM
Some beautiful Ahi/Squid/Shrimp pr0n From River City Smokehouse...


http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns/Hall_Of_Fame/River_City_Smokehouse-1.jpg



and before you ask, no thats not Ketchup and Table Mustard...


Its Sirachi and Honey Mustard

Ben Moore
02-16-2009, 11:30 PM
Some beautiful Ahi/Squid/Shrimp pr0n From River City Smokehouse...


http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns/Hall_Of_Fame/River_City_Smokehouse-1.jpg



and before you ask, no thats not Ketchup and Table Mustard...


Its Sirachi and Honey Mustard

Wow - did you guys go there?

WillNoble
02-16-2009, 11:33 PM
Wow - did you guys go there?

no... from another site I frequent...

Ben Moore
02-16-2009, 11:36 PM
That's a pretty amazing presentation

WillNoble
02-17-2009, 12:49 PM
That's a pretty amazing presentation

indeed, I need to learn to get better at it, and get a better camera

FFHill
02-17-2009, 01:32 PM
That's a pretty amazing presentation

Mmmm, I'd like to present it to my belly...

wontstop
02-18-2009, 11:26 AM
i just read this entire thread from beginning to end, im completely starving now and nothing sounds better than BBQ. haha great, off to the dining hall on campus, i doubt they are gna have brisket though

WillNoble
02-18-2009, 12:02 PM
eat away, there will be more pr0n this weekend, guaranteed...

VikingWarlord
02-21-2009, 10:59 AM
eat away, there will be more pr0n this weekend, guaranteed...

Sweet! Can it be lesbian midget clown pr0n??

Genacide
02-21-2009, 11:04 AM
Sweet! Can it be lesbian midget clown pr0n??

All joking aside, lesbian midget pr0n is hard to come by. Mix in the clown outfits and I would tip my hat to the person that can get that money shot.

Genacide
02-21-2009, 11:10 AM
Attached is a picture from breakfast in the Dominican Republic. The eggs do have a shrimp on them.

VikingWarlord
02-21-2009, 11:13 AM
All joking aside, lesbian midget pr0n is hard to come by. Mix in the clown outfits and I would tip my hat to the person that can get that money shot.

I've been searching for it for YEARS. Not because it's erotic or anything, but just to see if it exists. I think that it must be a niche market that hasn't been tapped yet so maybe I need to start filming it myself.

Reko
02-21-2009, 10:42 PM
Have /b/ rule 34 it for you.

KarstenDD
02-21-2009, 11:11 PM
Have /b/ rule 34 it for you.

5 minutes. tops.

KingJustin
02-21-2009, 11:48 PM
Have /b/ rule 34 it for you.

I have used the internet for a long time. This is somehow the first time I've ever heard of /b/ or rule 34. Before this, I never even heard of 4chan.

Brad08
02-22-2009, 12:37 PM
Dutch Oven Pot Roast getting ready to bake....

http://images.yuku.com/image/pjpeg/5d31691807d77948749731989e5f35593eacf9c3.jpg

VikingWarlord
02-22-2009, 02:09 PM
Have /b/ rule 34 it for you.

Might be the only choice...but I really don't know that I want to go there.

Brad08
02-26-2009, 11:48 AM
Protip: Pot Roast Tastes Better Reheated A Few Days Later

VikingWarlord
02-26-2009, 06:39 PM
Protip: Pot Roast Tastes Better Reheated A Few Days Later

You still have pot roast left a few days after you make it? What the **** is the matter with you?

Ben Moore
02-27-2009, 07:37 AM
You still have pot roast left a few days after you make it? What the **** is the matter with you?

^^^^^^^

Brad08
02-27-2009, 08:02 AM
Everybody Knows If You Eat Too Much Red Meat, You Get Fat And Heartattacks!

WillNoble
02-27-2009, 09:35 AM
Im more concerned with gout...


Made Pizza last night, will have pr0n up soon...


Also have a whole packer and a boston butt in the freezer right now waiting to get smoked...

Reko
02-27-2009, 09:57 AM
Do you have a deep freezer Will or do you keep all of this in your regular freezer?

VikingWarlord
02-27-2009, 09:58 AM
Grocery store up the road has pork shoulder roasts, steaks, and country ribs for $.98 a pound right now. Need to pick some of those up. Wish I could get a smoker.

WillNoble
02-27-2009, 10:05 AM
Wish I could get a smoker.


http://www.walmart.com/catalog/product.do?product_id=10756114

1. Order Smoker
2. Free delivery to store
3. ???????
4. WIN!

Brad08
02-27-2009, 10:06 AM
Holy crap. $.98/pound for meat???

You can get a bullet smoker at Lowe's or Home Depot for less than $100. It will get the job done.

Alternatively, you can put a hotplate underneath a big ceramic flower pot, throw some wood chunks inside, put your meat inside on some kind of makeshift rack, and use the flower pot bottom as a lid. Plug in hot plate....wait a few hours....W1N!

http://www.kitchenproject.com/BBQ/FlowerPotSmoker/SmokinPots.jpghttp://twothirds.org/smoke2.jpg

VikingWarlord
02-27-2009, 10:06 AM
Unfortunately, city ordinance prevents anyone living in an apartment to own anything that isn't a gas grill.

WillNoble
02-27-2009, 10:07 AM
Do you have a deep freezer Will or do you keep all of this in your regular freezer?

regular freezer, I have precious little room for a Deep Freeze, although Id love to have one...

WillNoble
02-27-2009, 10:09 AM
Unfortunately, city ordinance prevents anyone living in an apartment to own anything that isn't a gas grill.

1. Go to the woods
2. Build a log Cabin
3. ??????
4. WIN!

Brad08
02-27-2009, 10:10 AM
Unfortunately, city ordinance prevents anyone living in an apartment to own anything that isn't a gas grill.

What kind of VikingWarlord follows the feckin rules!?!?

VikingWarlord
02-27-2009, 10:29 AM
What kind of VikingWarlord follows the feckin rules!?!?

One that lives next door to a cop.

Reko
02-27-2009, 10:32 AM
One that lives next door to a cop.

I've wondered this too - if something is against a fire code or fire ordinance, does that make it illegal too? I have a chargoal grill i want to use from time to time but we aren't supposed to. I live above the maintenence shop so too many "employees" would see it out there.

VikingWarlord
02-27-2009, 10:36 AM
As I understand it, the ordinance carries a $250 fine on the first offense. I really don't want to find out. You have any idea how hard it is to hide a cop's body, especially when his family lives next door?

That'd have to be a big ass smoker...

Reko
02-27-2009, 10:38 AM
As I understand it, the ordinance carries a $250 fine on the first offense. I really don't want to find out. You have any idea how hard it is to hide a cop's body, especially when his family lives next door?

That'd have to be a big ass smoker...

Unless... he just happens to get a slice of the meat on said smoke, kind of like a delicious kickback!

Ben Moore
02-27-2009, 01:05 PM
Eh, premade crust???????;)

WillNoble
02-27-2009, 01:08 PM
Eh, premade crust???????;)

indeed... I need a stand mixer though, it was a goddamn travesty in my food processor, so I had to scrap my wheat crust and go with a regular white crust, kneaded and rolled by hand

AKMass
02-27-2009, 03:44 PM
You have two personalities and one of them doesn't like onions?

WillNoble
02-27-2009, 03:45 PM
no, my fiancee doesnt like onions...

AKMass
02-27-2009, 03:51 PM
That was my second guess...Thought she was in Chicago or something. What was the diameter of the pizza?

WillNoble
02-27-2009, 04:10 PM
That was my second guess...Thought she was in Chicago or something. What was the diameter of the pizza?

She comes down here (or I go there, every 2-3 weeks, for a long weekend)


Pizza was roughly 13-14" in diameter, and quite tasty, first homemade one Ive ever made.

Homemade crust (which was indescribeably painful without a stand mixer) brushed with EVOO, then slathered with homemade BBQ sauce, then covered in chunks of grilled chicken, then a 4 cheese blend of Mozzarella, Parmesean, Romano & Asiago.

Baked at 425 degrees farenheit for 12 min, on a well-floured and pre-heated stone.


I need to cook it a bit longer next time, the crust was not as good as I wouldve liked, but overall I was rather pleased for a first attempt...

slashkills
02-27-2009, 06:10 PM
Will, if you come to chicago stop by vito & nicks pizza place. They are the absolute best. sloppy joe pizza is the best.

bigmoney
02-27-2009, 06:48 PM
great thread Will. Your brisket looks amazing. I have a smoker but every time I use it the meat ends up dry. The bourbon/apple juice combo looks interesting though. Do you think that would help?

WillNoble
02-27-2009, 06:59 PM
great thread Will. Your brisket looks amazing. I have a smoker but every time I use it the meat ends up dry. The bourbon/apple juice combo looks interesting though. Do you think that would help?

yeah Im a big believer in both injecting and mopping the brisket. You should mop at least ever 60-90 min, via either a spray (my preferred method) or a natural bristled mob brush... It really increases the cook time, but its SOOOOOOO worth it

Mercuryblade
02-28-2009, 12:37 AM
Is it possible to block a thread, I'm cutting soon and the last thing I need to see is delicious juicy fat filled meat taunting me.

Progress
02-28-2009, 11:40 AM
Is it possible to block a thread, I'm cutting soon and the last thing I need to see is delicious juicy fat filled meat taunting me.

Will power, my friend.

johnnyo_99
02-28-2009, 02:23 PM
http://img27.imageshack.us/img27/286/smokies.th.jpg (http://img27.imageshack.us/my.php?image=smokies.jpg)

little smokeis wrapped in bacon, sprinkled with brown sugar. side of asparagus. yum

KarstenDD
02-28-2009, 04:47 PM
slathered and rubbed butt

lolbutts

WillNoble
02-28-2009, 06:11 PM
lolbutts

how did I know you or Brad would say that?

VikingWarlord
02-28-2009, 07:42 PM
I picked up two Boston butts today. At $.98 a pound, how could I not? One got frozen, one will be veeeeeeeeeeeeeeery slow roasted.

VikingWarlord
03-01-2009, 12:58 PM
Some damn fine looking food there, Will.

I just dry rubbed an almost 6lb shoulder and it's in the oven now. Will relax at 225 for a couple hours. I'm guessing 3.5 or so.

Irish Pilot
03-01-2009, 05:40 PM
Sweet Jeebus...I cant wait to end this cut and start bulking. This thread makes me want to eat...so...bad.

Mercuryblade
03-02-2009, 11:35 PM
Sweet Jeebus...I cant wait to end this cut and start bulking. This thread makes me want to eat...so...bad.

I just started a cut so imagine how I'm feeling. This tuna patty sitting on a plate is looking surprisingly less appetizing.

VikingWarlord
03-03-2009, 06:15 AM
I've stopped trying to cut. It's not worth the effort. I'd rather eat.

:D

nhlfan
03-03-2009, 10:44 AM
oh my lord, will. i don't think i've ever seen anything look so appetizing.

Reko
03-04-2009, 06:56 PM
Burnt ends FTW!

johnnyo_99
03-15-2009, 04:04 PM
best thread on the site, Will whats your process for cooking ribs on charcoal grill?

WillNoble
03-15-2009, 06:32 PM
honestly I would cook over an indirect heat, using a rib rack, using a fire of NATURAL lump charcoal and fist sized wood chunks (preferrably Cherry, Apple, or Hickory) I would give them a good rub with a good blended rub and then spray with a 50/50 bourbon/apple juice mixture every hour...

It should take 3-5 hrs.

VikingWarlord
03-16-2009, 06:57 PM
http://sinfest.net/comikaze/comics/2007-03-21.gif

tomv
03-19-2009, 05:55 PM
Holy crap, I want to come to the U.S. just to try some of this amazing BBQ you guys always seem to have!

Davey
03-20-2009, 02:52 PM
Some beautiful Ahi/Squid/Shrimp pr0n From River City Smokehouse...


http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns/Hall_Of_Fame/River_City_Smokehouse-1.jpg



and before you ask, no thats not Ketchup and Table Mustard...


Its Sirachi and Honey Mustard

Will, what camera was that photo taken with?

WillNoble
03-20-2009, 03:29 PM
couldnt tell you... I didnt take it


All I know is that I want it...

VikingWarlord
03-20-2009, 07:11 PM
That tuna shouldn't be cooked. It should be sashimi.

WillNoble
03-23-2009, 12:34 PM
I dunno, Im more a fan of seared Rare tuna myself, it gives it a really nice contrasting consistency...

Brad08
03-23-2009, 12:46 PM
so are you going to tell us what's in that BBQ rub or do we have to buy your e-book?

WillNoble
03-23-2009, 12:52 PM
so are you going to tell us what's in that BBQ rub or do we have to buy your e-book?

It wouldn't be MY rub if I told everyone, now would it?

Brad08
03-23-2009, 12:58 PM
You could bottle it and sell it but you'd have to leave out the Kentucky dark Burley tobacco or you'd have problems with the FDA.

beaverfootball
03-23-2009, 01:33 PM
All that I have around my location that are worth anything are like Hy-Vee or a Sams Club maybe. Any tips on getting shrimp? Now that its getting warm out I like cooking meats outside alot more.

Irish Pilot
03-23-2009, 03:12 PM
Hey will how do you prefer to cook your shrimp?

WillNoble
03-23-2009, 04:45 PM
All that I have around my location that are worth anything are like Hy-Vee or a Sams Club maybe. Any tips on getting shrimp? Now that its getting warm out I like cooking meats outside alot more.

The ones you are looking at came from hyvee, just make sure they have good color and are frozen, I would be suspect of "Fresh" shrimp anywhere else but costal areas...

WillNoble
03-23-2009, 04:46 PM
Hey will how do you prefer to cook your shrimp?

grill, 90% of the time, the other 10% in a skillet if Im making an sauce for pasta, but they are still cooked on my grill (side burner)

-JM-
03-24-2009, 04:43 AM
grill, 90% of the time, the other 10% in a skillet if Im making an sauce for pasta, but they are still cooked on my grill (side burner)

I have used a skillet a few times to make shrimp in a pasta sauce and they have ended up a bit rubbery. They need very little time on the heat I think.

Those 'hawt food prAwns' look awesome.:)....sorry

Mercuryblade
04-07-2009, 02:08 PM
Wing pr0n for lunch:


Homemade wings are where its at...




Care to share your sauce recipe?

WillNoble
04-07-2009, 02:19 PM
Care to share your sauce recipe?

Sure,


Crack open one of these, and enjoy...


Seriously this is the greatest wing sauce in the known universe, I have no desire for any others...

http://www.profileshowcase.com/img_prd/000282415007416101.JPG

VikingWarlord
04-07-2009, 03:41 PM
I like making my own. It's more fun that way.

Mercuryblade
04-07-2009, 03:45 PM
I like making my own. It's more fun that way.

What do you use?

I usually just throw some butter in a pan, add some louisiana hot sauce, and some crushed garlic.

WillNoble
04-07-2009, 03:48 PM
I like making my own. It's more fun that way.

hey knock yourself out, thats what this is all about, my blatant laziness on this issue is due to preference, just because most (if not all) other wing sauces have about as much appeal to me as licking the taint of a week old moose carcass. That shouldnt deter others from making their own concoctions...

Keith
04-11-2009, 07:54 AM
Good lord. How did I miss this thread?! Keep 'em coming!

WillNoble
04-11-2009, 07:56 AM
Good lord. How did I miss this thread?! Keep 'em coming!

Glad you could make it lol, there are pages of pics

-JM-
04-11-2009, 03:05 PM
Will, those steaks look pretty rare. Nice job.

VikingWarlord
04-11-2009, 04:40 PM
What do you use?

I usually just throw some butter in a pan, add some louisiana hot sauce, and some crushed garlic.

Mine is melted butter, Frank's Red Hot, garlic and onion powder, fine ground white pepper, and some ketchup to thicken it and give it some body. If it's too thin, I'll add a little 1:1 water:corn starch slurry. I just go by flavor, then consistency.

Everything's just better when you do it yourself.

VikingWarlord
04-13-2009, 06:28 PM
http://picofarad.info/misc/askalicecake.jpg

Guy I know on another board made this cake. He said it was the first cake he'd ever made.

Mercuryblade
04-13-2009, 07:00 PM
http://picofarad.info/misc/askalicecake.jpg

Guy I know on another board made this cake. He said it was the first cake he'd ever made.

That looks like something out of a Dr. Seuss story.

WillNoble
04-15-2009, 06:49 AM
http://picofarad.info/misc/askalicecake.jpg

Guy I know on another board made this cake. He said it was the first cake he'd ever made.

Thats wild, would be awesome for a kids b-day

Brad08
04-15-2009, 07:05 AM
Do you use a thermometer when you cook pork or just go by time, feel, or ??

Genacide
04-15-2009, 08:23 AM
http://picofarad.info/misc/askalicecake.jpg

Guy I know on another board made this cake. He said it was the first cake he'd ever made.

Here is a recipe I found, but it's for a diet cake. You can use any cake recipe you like, just following the color instructions. Read the FAQ it's the best part.

http://www.omnomicon.com/rainbowcake

Malice
04-15-2009, 04:12 PM
damn you yanks know how to eat :)

WillNoble
04-15-2009, 04:23 PM
Do you use a thermometer when you cook pork or just go by time, feel, or ??

Honestly I go by feel, as with most meats I grill, I just use my finger and check for the consistency of food based of how it feels when I press a finger into it.

BBQ is another story though, as the bark on the outside makes the pressure test irrelevant...

VikingWarlord
04-16-2009, 06:42 PM
Here's a chuck eye roast I did tonight.

http://www.tastymojo.com/IndianapolisMojo/photos_pgp/144/PG330220090416202125640144.jpg

http://www.tastymojo.com/IndianapolisMojo/photos_pgp/611/PG330220090416202202921611.jpg

http://www.tastymojo.com/IndianapolisMojo/photos_pgp/680/PG330220090416202123671680.jpg

Mercuryblade
04-16-2009, 07:19 PM
Here's a chuck eye roast I did tonight.

http://www.tastymojo.com/IndianapolisMojo/photos_pgp/144/PG330220090416202125640144.jpg

http://www.tastymojo.com/IndianapolisMojo/photos_pgp/611/PG330220090416202202921611.jpg

http://www.tastymojo.com/IndianapolisMojo/photos_pgp/680/PG330220090416202123671680.jpg

I really hope you ate that entire thing in one sitting.

VikingWarlord
04-17-2009, 12:08 PM
I did not. It was very difficult not to but I had to share.

Unreal
04-21-2009, 09:33 AM
Dinner last night. Ahi tuna steaks marinated in ponzu then coated in seasame seeds. Grilled rare. Asparagas coated in olive oil, red pepper, spices done on the grill. Grilled onions/portabellas. Some steamed brocolli. A nice dinner salad. Desert was sugar free cheesecake pudding mixed with 2 scoops of All the Whey Cake Batter flavoured Whey topped with fresh blackberries.

New low weight this morning. Who says cutting has to suck?

http://home.comcast.net/~nvisokey/f1.jpg
http://home.comcast.net/~nvisokey/f2.jpg

Mercuryblade
04-21-2009, 12:22 PM
There are few foods that compare to a really good cut of tuna barely cooked on the grill. You could've gone ever rarer with those steaks. I like mine with just the outside barely seared.

Unreal
04-21-2009, 12:50 PM
It was the first time I've done them so it was kind of a test grill. They were also just from Smith's and not a good seafood place so I didn't want to go too crazy. Next time I'm going to get some nice cuts from the fish market and just sear them.

Mercuryblade
04-21-2009, 01:33 PM
It was the first time I've done them so it was kind of a test grill. They were also just from Smith's and not a good seafood place so I didn't want to go too crazy. Next time I'm going to get some nice cuts from the fish market and just sear them.

Unless it's a really good cut of meat you probably don't want to go too rare.

And per your original comment, if you don't mind vegetables, cutting really isn't that bad.

VikingWarlord
04-21-2009, 05:05 PM
I still think good tuna shouldn't be grilled at all, even rare. Sashimi FTW!

=Travis=
04-21-2009, 07:29 PM
I still think good tuna shouldn't be grilled at all, even rare. Sashimi FTW!

Word. Tuna sashimi is my favorite when I hit the sushi joint. Yellowtail is awesome.

VikingWarlord
04-22-2009, 02:05 AM
I still like the simple tekkamaki but tuna sashimi is right up there too.

God I need to get some soon.

teeroy
04-22-2009, 10:01 PM
Sushi is my favorite food, but I can't get out of a sushi joint (one that is halfway decent) for less than $60 for my own meal so I just don't go that often. :(

VikingWarlord
04-22-2009, 10:40 PM
Sushi is my favorite food, but I can't get out of a sushi joint (one that is halfway decent) for less than $60 for my own meal so I just don't go that often. :(

That's one reason I just make it myself. It takes practice to make the sushi correctly but you can just buy some prepared and then get the fish yourself. If you like maki, that takes some practice too but if you want sashimi, you don't even need the sushi.

Maybe I'll do it sometime in the next few days.

WillNoble
04-22-2009, 11:21 PM
That's one reason I just make it myself. It takes practice to make the sushi correctly but you can just buy some prepared and then get the fish yourself. If you like maki, that takes some practice too but if you want sashimi, you don't even need the sushi.

Maybe I'll do it sometime in the next few days.

Its often difficult to find sashimi grade stuff as well, but I agree with you, sashimi is dead simple to make, as is Nigiri, which Im more a fan of personally.

You may try Whole Foods, the local one here in Overland Park carries Sashimi Grade for about $29.00/lb.

VikingWarlord
04-23-2009, 09:24 AM
Its often difficult to find sashimi grade stuff as well, but I agree with you, sashimi is dead simple to make, as is Nigiri, which Im more a fan of personally.

You may try Whole Foods, the local one here in Overland Park carries Sashimi Grade for about $29.00/lb.

It's come up before but it occurred to me that some people trying to follow along might not know that sushi (or zushi) is the vinegar dressed rice, NOT fish. Anything that uses the vinegared rice is sushi.

Nigiri still requires sushi which takes practice to make well. Even then, preparing it without squashing it into a mushy paste requires a delicate touch. Some people just squeeze the hell out of it and it turns into a rock with fish on top.

I've got an amazing butcher shop about a mile from here where I got 12oz of incredible yellowtail loin for $19.

Brad08
04-23-2009, 09:40 AM
Can't you just open a can of Starfish tuna and stir it into some Instant Rice?

VikingWarlord
04-23-2009, 10:17 AM
No, because I have self respect.

teeroy
04-23-2009, 08:35 PM
I'm worried if I knew how to make my own sushi I'd need chelation every quarter.

VikingWarlord
04-23-2009, 08:43 PM
I'm worried if I knew how to make my own sushi I'd need chelation every quarter.

Haha...

I realize you're mostly kidding but it depends. If you're into one of those that's into maki-zushi, there really isn't that much fish in it. Hell, a standard California Roll is crab leg, avocado, and cucumber.

Almost anything CAN be used, so you don't really have to use things that are potentially loaded with mercury.

Damn. Now I really do want to make some this weekend.

Brad08
04-24-2009, 09:37 AM
I sometimes wrap beef with bacon. That's like sushi.

Ben Moore
04-24-2009, 10:14 AM
I sometimes wrap beef with bacon. That's like sushi.

Exactly...

VikingWarlord
04-24-2009, 11:52 AM
I sometimes wrap beef with bacon. That's like sushi.

You don't have to try that hard to make friends.

Ben Moore
04-27-2009, 08:27 AM
Damn I should have come back by - that looks awesome...

Brad08
04-27-2009, 09:55 AM
What cut was that Will? Is it a small brisket, or the flat of a brisket??

WillNoble
04-27-2009, 11:06 AM
What cut was that Will? Is it a small brisket, or the flat of a brisket??

A very small brisket flat from the bargain bin I got for 9$

WillNoble
05-05-2009, 04:39 PM
Meat going on the smoker in t-minus 60min.

pics soon to follow

Reko
05-05-2009, 08:21 PM
When does your ebook come out? lol.

WillNoble
05-05-2009, 08:24 PM
do want to make one...

Have no Idea how to though... TO DER INTARWUBZ


the title will be either "BBQ for Bodybuilders" or "How to cook like a pro and still total Elite"

lilotaku
05-05-2009, 08:53 PM
Will, is that a Brinkman smoker?

I actually have one as well and suggest doing the "brinkman smoker mod" if you already haven't. You end up using 1/2 the coals and getting the same amount of heat/duration. Just do a google search for "brinkman smoker modifications".

WillNoble
05-05-2009, 08:56 PM
already done, but I appreciate the suggestion.

Soon I will be replacing it with a 22.5 Weber Smokey Mountain

Reko
05-09-2009, 10:08 PM
I saw,
I came,
I changed, pants.

Reko
05-09-2009, 10:09 PM
is that a multi layer smoker?

WillNoble
05-09-2009, 10:11 PM
is that a multi layer smoker?

indeed, it is a vertically oriented unit

Reko
05-09-2009, 10:48 PM
indeed, it is a vertically oriented unit

high five

Davey
05-10-2009, 02:30 PM
This filled me up for about three hours.

http://i409.photobucket.com/albums/pp177/DavidTM08/IMG_0230.jpg

http://i409.photobucket.com/albums/pp177/DavidTM08/IMG_0236.jpg

http://i409.photobucket.com/albums/pp177/DavidTM08/IMG_0221.jpg

http://i409.photobucket.com/albums/pp177/DavidTM08/IMG_0246.jpg

-JM-
05-10-2009, 03:58 PM
Thats awesome Davey. Is that an all you can eat type deal?

Will, your ribs win.

WillNoble
05-11-2009, 12:54 PM
Will, your ribs win.

Thanks man

KoSh
05-11-2009, 07:49 PM
Will,

What's the recipe for your grilled pork loin?

WillNoble
05-11-2009, 08:30 PM
1. Buy A Pork Loin

2. Slice it into pieces with a sharp knife

3. Season it

4. Grill it

5. Eat it

KoSh
05-11-2009, 08:45 PM
Really, that's it?

****ing awesome!

WillNoble
05-11-2009, 08:55 PM
yep, one of the easiest recipes on earth

VikingWarlord
05-12-2009, 10:01 AM
You ever stuff the loin chops? I did that last night and it was fantastic.

Ben Moore
05-12-2009, 10:37 AM
You ever stuff the loin chops? I did that last night and it was fantastic.

What did you stuff with?

VikingWarlord
05-12-2009, 01:30 PM
I sauteed some sweet and red onion in butter along with some finely minced garlic, deglazed with a splash of apple cider vinegar, threw in a few handfuls of fresh flatleaf spinach, took it off the heat and threw a cover on it to wilt for about 5 minutes.

I cut the chops about 1.5" thick, cut a pocket, seasoned inside and out, then stuffed and roasted them. Served it with some quinoa, steamed broccoli, and mango avocado salsa and it was sex.

WillNoble
05-13-2009, 06:24 AM
If the meat is quality and the rub is good, stuffing the meat is not a necessity.

Maybe im a purist, but Ive made several stuffed meat dishes... grilled, smoked, baked, braised, and spit roasted and nothing to me will ever compare to a fine piece of meat thats been seasoned right and cooked properly.

no knock on you or your methods Viking, just my preference...

VikingWarlord
05-13-2009, 09:12 AM
Certain flavors enhance the flavor of even the highest quality meat...after all, that's the entire point of seasoning in the first place, right? Using complementary flavors to build a complexity is exactly what seasoning does anyway...why not take it to another level? Apple (and apple juice, cider, cider vinegar, etc), lime, dijon, red wine, spiced rum, spinach, and red onion are some of my absolute favorite pairings with pork.

I see people stuffing pork chops with Stove Top and those people need stabbed in the nuts. It's not about stuffing just for the sake of stuffing...it's stuffing to enhance the flavor profile.