Spares • ChuckEyes • Sausage • Shé~cone

[Jim Lampe]

STLspares seasoned with PIGSALT on the large 26"OTG • hickory & apple wood for smoke
(a special THANK YOU! to Brian Dahl for the pig salt)

after two hours, foil and this ▼ wrapped the ribs

two hours later the wrap came off

sliced an hour after that . . .

. . . to eet.

Chuck eyes were EVOO'd then seasoned with Szeged Steak Rub
(and another special THANK YOU! to Brian Dahl for the steak rub)

fired up a new to me • 1st time ever used • jumbo joe . . .

 

[Jim Lampe]

got taters done in the oven

'shrooms on the JJ

along side the eyes

a little difficult getting ANY sear marks on these room temped steaks...

so I gave up and plated dinner

the second time I used the JJ, got the heat hotter under some Italian sausages.

Mille's Italians... Excellent sausages from right here in the Milwaukee area.

 

[Jim Lampe]

this photo ▼ is the last you'll see of them...

buried under peppers & onions with baked beans along for the ride.

and finally, breaded B/S chicken breasts

first marinated in Goya Picante Mojo over night, then lightly breaded using Andy's

assorted fingerling potatoes started in a small cast iron pan on the 26"OTG

then the breasts broke out

plated last night's dinner with George's favourite veggie...

and I thank you for your time!

 

[Mike Coffman]

Fantastic cooks as always Jim! I need to move to Wisconsin!

 

[Bob Mann]

Wow, that is a great looking cook and pics Jim!

 

[Rick Body]

Great bunch of cooks there Jim. Love the rum in the rib foil

 

[RJ Banks]

Awesome Jim. Mount Gay Extra Old is incredible rum. We stock up on it whenever we go on a cruise. The food looks really good also.

 

[Sheila Cochran]

Very nice Jim, as usual! Like the "JJ" as well !

 

[Sparky Rowe]

damn, your a cooking fool. great food. I might have to move closer.

 

[Dave Braxmaier]

That's a lot of good looking Q .....

 

[Tony R]

I like when you do this mega post....
Lots of variety and great meals.

 

[John Solak]

Excellent looking cooking as usual!!! You need to get a CI grate for that JJ.

 

[Paul Isa]

Rum on the ribs. Wonderful!!. I can't keep up with all the great tricks. I've substituted red wine for the beer in beer can chicken; turned out great. Rum is on the list.

 

[Pete in PG]

Some wonderful cookin' Jim! Very fun to see; thanks for posting.

 

[Derek_Marsh]

You always impress Jim! Great looking cooks!

 

[Matt Gard]

Great looking cooks Jim. I wish I was your neighbor, although i'd probly gain 10 pounds just from the smell.

 

[Bob H.]

Jim, are you saying that you could not get enough heat in the JJ to sear the chuckeyes?
All of your grub looks very good! I like the BS chicken breasts the best. I
have not tried Andy's, but have been using Louisiana Fish Fry to bread them.

 

[Jim Lampe]

thanks guys
ya know Bob, i used about 40 Kingsford briquettes for that chuck eye cook... seems like more than enough... but it was tough to get a high heat.
I think it's with the vents on the side and not under the grill that kept the thing from heatin' up.

I'm actually considering cleaning it up and re-selling it.

 

[Joe InJersey]

Amazing food (as always), Jim!

I was kinda sad to see that Raymond, WI is no longer "semi-fashionable". ;P

 

[Gregory R]

Wow, that's a lot of cookin'!! Everything looks really good and liking that JJ!! Been sipping some of that Mount Gay XO lately - smooth!!!