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and thats it for now
This post was edited by bobaftt 13 months ago
That's some good looking food any secrets you'd like to share?
No I did not lose a sig bet, but I am really really really ridiculously good looking.
few standard recipes. (I ain't talking ribs they aren't good enough to give advice)
1 big can of beans
between 1 and 2 lbs of bbq (pulled pork, leftover brisket, rib trimmings etc etc)
1 green pepper
bbq sauce ( I use sweet baby rays)
Brown sugar to taste ( i would use a cup or so for the big can of beans)
couple cloves of garlic
Chop the bbq, onion, garlic and green pepper.
saute the onion until clear with the green pepper and garlic.
mix in the bbq and cook for a few minutes to get the flavors to meld.
mix the bbq/onion garlic gp mixture in with the beans.
Add bbq sauce and brown sugar and rub
Throw that concoction on the smoker until its bubbling good around the edges.
Easy baked beans that are a huge hit every time.
here is the ham recipe. This ham is always a huge hit. I stole the recipe from a traeger website I think.
Glaze for ham
1 cup of Dr. peppershopping list
~1 1/2 cups light brown sugarshopping list
~4 Tbsp. fresh orange juiceshopping list
~4 Tsp. Dijon mustardshopping list
Paste for ham
• 30 ml (2 tbsp) Dijon mustard
• 30 ml (2 tbsp) honey
• 30 ml (2 tbsp) ground black pepper
• 15 ml (1 tbsp) vegetable oil
• 15 ml (1 tbsp) cider vinegar
• 15 ml (1 tbsp) onion powder
• 15 ml (1 tbsp) paprika
• 10 ml (2 tsp) coarse salt
The night before you are planning to serve the ham, score the fatty side of the ham with wide criss cross cuts 0.6 cm to 1.2 cm (1/4” to 1/2”) deep. Combine paste ingredients in a small bowl. Apply the paste evenly over the entire ham. Cover with plastic wrap and refrigerate overnight. Remove ham from refrigerator and let stand at room temperature for about 45 minutes.
Also I like simply marvelous rubs. It is a little company but his stuff seems to be the best in my opinion.
Good Lord son
Wassup TBB, i don't usually post on here but this thread got my attention. Here's some pics of my from my grill.
Ribs and jerkchicken
Tails and butts lol
More chicken and some meat skewrs
A little tail gate.... oh and last yr father's day dinner(angus cheeseburger and delmonico
I've never grilled lobster like that, certain reason? Btw charcoal man I see . I'm a fan of lump charcoal myself and the publix brand is pretty good stuff and its cheap.
so they won't curl up, also easier to break out of the shell..... oh yea kingford all the way....never tried publix charcoal.... i usually get charcoal from walmart... so it's cheap.
I bought a bag of that a couple months ago and it was like watching a fireworks show coming out of my starter chimney.
Is that bad? Lol
Not if you like fireworks.
How do you prepare your jerked chicken? Any special seasoning you recommend over another?
Roses are red, violets are blue, I'm a schizophrenic and so am I.
Question for all you guys without starting another thread. Which cut of steak is your fave? Mine is the rib eye, med rare and seasoned. The more flavor the better. I normally don't use steak sauce, unless it has no flavor.
I usually buy chuck eye's, I get ribeyes at restaurants though
Ribeye, medium, and the the only thing I do is rub it down with worcestershire sauce. I don't really like doing anything that masks the flavor of a good steak.
God, give me patience today. If given strength I may beat someone to death.
My pic didn't attach. Awesome.
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