Which Cooking Are You?

[grawk]

It's a little cold but fax incoming.

[Voltron]

Merci.

[grawk]

if you make plans now, you can be here in time for boudin stuffed chicken tomorrow

[Voltron]

Sounds great but I have to go see Roger Waters perform The Wall tomorrow night and I don't think I can do both. And I think Mikey would be pissed if I took off with his tickets.

[grawk]

but it's got a little sausage in it...

[Voltron]

Alright, forget Roger Waters without David Gilmour. Set an extra place!

[mikeymad]

Sounds great but I have to go see Roger Waters perform The Wall tomorrow night and I don't think I can do both. And I think Mikey would be pissed if I took off with his tickets.

um.... yes...

[grawk]

mikey can come too, I'll just cook up some extra boudin

[tyrion]

Mothers Day dinner:

[blessingx]

Key: mouth-watering.

[tyrion]

It was damn good.

[cetoole]

Chicken and cauliflower curry.

Followed this recipe, but added steamed cauliflower during the simmering stage. Was good.

Edited May 14, 2012 by cetoole

[grawk]

New Orleans BBQ Shrimp

[Salt Peanuts]

Cooked vegetable risotto for dinner. I love asparagus season.

[raffy]

Recipe? Vegetarian?

Sorry I missed this Marc. Here's the recipe (it's not vegetarian though):

Cabbage Enchilada Recipe

Edited May 23, 2012 by raffy

[shellylh]

Let the BBQing begin. Starting with some Baby Back Ribs. Using charcoal and some chunks of apple wood. They are at about 250F right now - hopefully I can keep them between 225-250.

Guess those chimney starters get pretty hot. Guess we'll need to get some heavier bricks.

Edited May 28, 2012 by shellylh

[tyrion]

Awesome Shelly! Those Webers are very good smokers.

Since I was driving home from Gainesville this morning, my son got the brisket going for me.

[Voltron]

Nice Shelly! Terra cotta can't take the heat!

What a son!

Just got some ribs on myself. Baby backs (no St Louis available) with two spicy and one Kansas City rub. I will tent them with apple juice and then put sauce on some of them for the last hour, a la Tyrion.

Edited May 28, 2012 by Voltron

[tyrion]

Just remember 3-2-1 and you should be good to go. Enjoy!

[shellylh]

I just finished the 3 hour mark and decided to try the 3-2-1 method (although I am using a water pan with the Weber so I wonder if I should only do a 3-1-1). Also, I just saw that baby backs should use a "2-2-1." Oh well, I am sure they will taste good.

Edited May 28, 2012 by shellylh

[grawk]

Grilled sweet corn and chicken breasts

[tyrion]

Shelly, its trial and error but no matter what it will be good. It takes a while to figure out what works best.

[shellylh]

Mike, thanks for the 3-2-1 tip. I did a 3-2-0.5 and it was absolutely fantastic fall off the bones rib eating. By the time it was out of the foil, it was falling apart. I might do something like a 2-2-1 with the baby back ribs. The temperature in the WSM started falling a bit after 4.75 hours and I had to put in some more charcoal (unlit Kingsford - no lighter fluid of course... hope the chemicals don't kill me too soon ). I used Kingford briquets this time because it was my first time but I might try natural lump charcoal next time (or maybe a mix).

[tyrion]

Ribs look great Shelly. Glad it worked for you. I use lump charcoal in my egg and it works well. This may have been my best brisket yet:

[909]

Mike that brisket looks so damn juicy and tender! when done right bbq brisket is absolutely amazing eats.