Hawt food pr0n

[WillNoble]

This is your thread to post up pics of any good or GREAT recipes you guys/gals recommend

[Dkalban]

Now thats a brisket i would willingly break my high morals and scruples for lol.

I love me a good brisket.

[johnnyo_99]

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.

[Ben Moore]

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]

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]

/thread hijack



F U C K

the colts lost


/end thread hijack

With their defense, they deserved to.

[Ben Moore]

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]

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]

how do you make those Moink Balls?

[Brad08]

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):

[cwoodrb105]

Damn that brisket looks amazing right now. I'll go settle for some oatmeal and a protein shake however.

[Brad08]

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]

Moink Balls

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

[Dkalban]

looks delicious

Im craving brisket now!

[Jorge Sanchez]

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]

Hey bud ill take that cornbread recipe. Its been a while since ive been back home.

[Brad08]

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]

Smoked on the grill.

[johnnyo_99]

drool...cooked just right

[Ben Moore]

Smoked on the grill.

Dude- that's fan-****ing-tastic - what is it and what's the recipe?

[Brad08]

No ****! WTf is that thing?? Meat covered in meat and wrapped in MORE meat! FANTASTIC!

[Reko]

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]

That looks delicious.

[manowar669]

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]

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!