hey guys it's been a while but here is a post for my sunday morning tailgate
it is a breakfast fatty with breakfast sausage, eggs and cheese ... and of course bacon wrapped !
I first smoked it in my WSM and than i deep fried it to get the bacon real crunchy
jerk chicken is really good you got to try it !
but to my taste most of the recipe do not use enough spices ... i put a lot of allspice, cinnamon and nutmeg !
Hello everyone,
Well i tought i'd share my dinner with you today, at least in pictures. It is the result of a thread i made last week. I needed idea for a big dinner party (80 persons) where i have to cook in june ! This is what it's gonna look like. Thanks everyone for your help
This is...
wow you guys are awesome ! thank you very much for all the amazing ideas
Now, about some recipe :)
any of you can point me to the perfect recipe for :
Cornbread ?
bakes beans ?
any vegetables ?! fried or not ..
Thanx !
Hello Guys,
Now more than ever i need your help ! I have to plan the menu for a friend 30 years old birthday where nearly 80 persons will attend. I know she would appreciate a typical southern US menu.
Can you please give me some suggestions and if you have a real good recipe to go with it...
21 pounds of raw meat with 10 big pepper bell and 4 onions was juste enough for 36 persons .... there was some leftover, maybe for 2 other sandwich ...
Just in case someone is looking for the same answer in the future :)
Thanx guys !
I bought around 21 pounds of nice chuckroast !! My butcher cleaned it real well !!! :) i'll serve it with a home made horseradish sauce and cheese !
Hi guys,
Well i've done pepper stout beef once before but i did not check how much person ate and how big the chuck roast was so.... i am asking you !!
This saturday i need to make enough pepper stout beef in order to feed 40 guest ! How much meat do you think i need ???? your guess is as...
Hi Marty,
There is of course a small difference in temp between the two racks. Personally i would rotate my butts because i often find that the heat on the bottom rack is too direct so the meat is always a little bit more dark than on the top rack
Hi Christopher,
sometimes i use bigger chunks but 4 small chunks will make more smoke than 2 big one, where smoke will last longer ...
Personally i want a lot of smoke in the first hour of cooking, after that i often stop smoking
Hi Gil and welcome to the forum !
1) indeed get a chimney starter and use the minion method ... i always fill the chamber 3/4 full then i start a 3/4 full chimney that i had to the unlit coals. I then put wood chucks on top of that.
2) with ribs i usually use water to help with the temp but i...
indeed it is a really beautiful place Mike ! If you ever come back, tell me, i'll fire up the WSM !
when you say to wear gloves, you mean when i'll sharpen the pipe ?
Thank you Michael, i will order a package right away !!!
Also, yesterday we were celebrating the "St-Jean-Baptiste" over here and i made a spin from your recipe !
i stuffed a pork loin (center cut) with chipotle and maple saucage, wrapped it bacon ... since i had no "meat glue", i used a...