Cow, Pig and Fowl among other things

[Jim Lampe]

chicken wings marinated in Stubbs Green Chile

then dunked in Wolfe's Orange Marmalade Sriracha sauce

thighs, seasoned with Penzey's Old World

last weekend, the winter walls were installed on the "P1G"

 

[Jim Lampe]

and Oktoberfest sausage on the 18" Weber kettle

served on Hawaiian's with sautéed peppers and onions with butternut squash cakes

Cured pork belly smoked last Sunday

cow ribs and pig ribs peppered and salted

on the WSM outside the P1G

after four hours, we have bacon

and after 5 hours, we have beef ribs

 

[Jim Lampe]

and pork ribs

served with a garden pasta and cold beer

somewhere along the lines, I lost the rest of the photos of this ▼ plated pork chop dinner...

chicken breast, dogs and more squash on the "open" WSM

the squash wasn't getting cooked, so that went inside a high-heat oven to finish

served with roasted Brussel sprouts

California Tri Tip seasoned with Oakridge Santa Maria seasoning

on the "open" WSM inside the P1G

oak wine barrel staves for smoke

 

[Jim Lampe]

the WSM temp passed the 350º mark easily

probed the tip to 125 then removed

sliced

then devoured

Thank you all for your time and patience AND for stoppin' by

 

[Chuck Dugas]

Great job Jim. Every bbq spot on. I'm so mixed up now I don't know what next to bbq.lol.
Thanks for posting Jim.,you are the man.

 

[Jim Mathews]

If I could cook like this, this consistently, I'd have had a heart attack before I was 20.

 

[Todd Phillips]

Way to do some work Jim. Very impressive

 

[Jim Bounds]

I like cooking on the 'open wsm' also. Creates a good crust without getting burnt.

 

[JimK]

Dang Jim! Awesome array of meaty goodness. I've got to find some of that Stubbs Green Chile. Just the name sounds good.

 

[Rich Dahl]

Jim you are the master of outdoor home cooking, thanks for sharing!
Just think in the not to far future you won't have to mow the south or north lawns you'll be able to watch a whole Packers game instead.
They sure looked good last night!

 

[Tim McCann]

When I grow up, I want to cook just like you Jim!

 

[Jim Lampe]

Thanks everyone

Just think in the not to far future you won't have to mow the south or north lawns you'll be able to watch a whole Packers game instead.
They sure looked good last night!

Rich, just think in the not so far future i'll be freezing my *** off outside grillin' & smoking while I could be inside to watch a whole Packers game instead.

 

[Clint]

Very impressive photos.

 

[Gene Brownson]

Jim you never cease to amaze. Unless your neighbors are veggians you probably drive them crazy with all that good cooking. Great pics, love the P1GVILLION. Thanks for sharing.

 

[Bill Schultz]

That is one h@ll of a melee! Holy Crap! Every cook spot on and fabulous as always is the case at the Pigvillion

 

[russ olin]

Looks like you have been doing lots of grillin' & smokin'.

 

[Brian Dahl]

I thought it was the beginning to a joke: a cow, a pig and a chicken walk into a bar and the bartender asks: what's that foul odor? Bad joke - amazing post - I don't know how you do it Jim? Great post!

 

[Tony R]

I like when you do the mega post.
Love that pasta salad Jim.
Have a great weekend.

 

[Rich Dahl]

Thanks everyone

Rich, just think in the not so far future i'll be freezing my *** off outside grillin' & smoking while I could be inside to watch a whole Packers game instead.

In that case make sure you have plenty of adult antifreeze, you have power out there how about a small portable flat screen to help you forget about freezing your petunia off

 

[Robert McGee]

Jim;
Those are spectacular cooks!~ FANTASTIC, MY MAN!!!

I don't envy any man of ANYTHING. However, I must admit that I sure come close to envying your Pigvilion. That is BOSS!!

Keep on smokin',
Dale53