Originally Posted by Spoiler Big holiday weekend. I’m hoping to see something new on here... just say’in... Yeah........someone been slackin'.
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05-25-2019, 02:18 PM | #196 (permalink) |
Ronin Samurai - Assassin
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Yeah........someone been slackin'.
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浪人 - 殺し屋 "The Difficult Anytime, The Impossible By Appointment Only" http://www.the370z.com/members-370z-...o-journal.html |
05-25-2019, 11:44 PM | #197 (permalink) |
A True Z Fanatic
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Plan is to smoke a rack of ribs and half a rack of lamb tomorrow. So hopefully I'll get you some glamor shots. Just been to busy lately between work and projects to do much sadly.
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR |
05-25-2019, 11:54 PM | #199 (permalink) |
Ronin Samurai - Assassin
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浪人 - 殺し屋 "The Difficult Anytime, The Impossible By Appointment Only" http://www.the370z.com/members-370z-...o-journal.html |
05-27-2019, 07:46 PM | #201 (permalink) |
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From yesterday's smoke. 9 hr st Louis ribs. Smoked with hickory pellets at 225. Dry rub was brown sugar, paprika, garlic salt, msg, dry mustard, and onion powder. After 6chrs of smoking, I basted with a mixture of honey and maraschino juice. And hr before doneness, I made a quick BBQ including cannonball rum, Ketchup, worschestire, sugar, and apple xidar vinegar. Basted and cycled heat to 200f. Ribs were chewey, but came off the bone clean.
The lamb was smoked in hickory as well for 3 hrs at same temp. Did an Italian dry rub on them including oregano, parsley, cumin, rosemary, thyme, and sage. Smoked to 171f. Fat rendered to the point of being prime rib like and the meat was chewy, but soft and separated nicely.
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR |
05-27-2019, 10:13 PM | #202 (permalink) |
Ronin Samurai - Assassin
Join Date: Dec 2011
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The lamb you can keep. Everything else.
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浪人 - 殺し屋 "The Difficult Anytime, The Impossible By Appointment Only" http://www.the370z.com/members-370z-...o-journal.html |
05-29-2019, 09:38 PM | #206 (permalink) | |
A True Z Fanatic
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Quote:
Preheating the over with cast iron to 550f was good. Sprinkled cast iron with corn meal and then folded dough into it. Baked for 4 minutes and then removed from oven when dough began to rise. This removed any chance of having an undercooked interior once toppings were added and baked a further 20 minutes.
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR |
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05-31-2019, 09:55 PM | #209 (permalink) |
Ronin Samurai - Assassin
Join Date: Dec 2011
Location: Fayettenam,Pennsyltucky
Age: 68
Posts: 35,217
Drives: 2011 Nismo GM 6M
Rep Power: 2684438 |
Went out today and stopped at LoneStar after we gone done running around. Had the Flo fillet with shrimp, and rice.
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浪人 - 殺し屋 "The Difficult Anytime, The Impossible By Appointment Only" http://www.the370z.com/members-370z-...o-journal.html |
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