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What's for dinner?

MCDavis

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Oct 19, 2006
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Wife brought home 2 huge sirloins, thinking she might make shishkabobs. Decided against, so I grilled both of those and green and red peppers on the grill (peppers directly on the grill). She baked potaotes. Good meal, and we each have enough leftover steak for a good lunch.
 

MCDavis

The Plaid Duffer
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It's been overcast, gloomy with soaking rain and drizzle for 3 days now here. SWMBO's homemade chicken soup with rice. I made a loaf of honey-wheat bread. Outstanding.
PaPaD...the bread maker in more ways than one...you go, club ho!!
 

Louie_T07

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Sep 19, 2008
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Not tonight, but tomorrow's thanksgiving feast will feature a Maple Jack brined turkey... The brine contains; garlic, pepper corns, bay leaves, rosemary, salt, 3 cups of maple syrup and 3 cups of Jack Daniels. There is also the peels of a red and green apple plus an orange too! Tom our turkey will swim in that wonderful concoction for a minimum of 16 hours and then roasted to perfection, hopefully!!
 

Fairwaysplitter3320

Recovering Equipment Ho...off the wagon again.
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Not tonight, but tomorrow's thanksgiving feast will feature a Maple Jack brined turkey... The brine contains; garlic, pepper corns, bay leaves, rosemary, salt, 3 cups of maple syrup and 3 cups of Jack Daniels. There is also the peels of a red and green apple plus an orange too! Tom our turkey will swim in that wonderful concoction for a minimum of 16 hours and then roasted to perfection, hopefully!!

Yum!
 

eclark53520

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Dec 24, 2007
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I did an experiment this time with the ribs. I had two, generally equal, racks of ribs. I ended up only having enough foil to wrap one rack. So I wrapped one with butter, honey, and brown sugar like I usually do and left the other rack in the smoker longer until it was done.

The unwrapped rack, IMO, was better. The texture of the meat was better, more smoke flavor, but oddly less smoke ring(but I don't think the smoke ring had anything to do with wrapping, probably location in the smoker).

I also used mesquite. Which is generally considered to be too strong of a smoke for pork. Which I'm not convinced of, but then, I enjoy strong smoke flavor. I do enjoy hickory more though.

It takes longer, but I might not wrap ribs anymore if I have the time.

Need to try not wrapping a brisket too...and pork butt....
 

Louie_T07

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Sep 19, 2008
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It was very yummy indeed!! My second attempt at thanksgiving dinner was a success! The turkey turned out amazing, juicy and the stuffing this year was a home run! Mom-in-law made her green bean casserole and homemade bread. I handled the garlic mashed potatoes. My parents were put in charge of pie! A great meal and everyone left stuffed!!

Winning! Happy Thanksgiving everyone!
 

Louie_T07

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ImageUploadedByShot Talk1558824873.048986.jpg
ImageUploadedByShot Talk1558824888.761080.jpg


Bold Texas BBQ pulled pork sandwiches tonight for dinner. Thanks to the magical Big Green Egg. 5.5 hours of cherry/apple wood smoke. Plus another 2 hours on the egg wrapped in tinfoil bathing in apple juice!! Soooo damn good!
 

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