"Any time that I can be out at the Indianapolis Motor Speedway, you're going to see a smile on my face." - Dan Wheldon
"It's crazy how the Indianapolis Motor Speedway can make you so emotional. I went from the highest of highs to the lowest of lows in less than 24 hours." - Alex Tagliani
They're good on gas, charcoal or a smoker & as noted above you can pop them in the oven too.
A stovetop smoker is something I have considered for winter use: LINK
Mopars, did u follow the recipe exactly as outlined in the link you posted or did u add you add your own touch to it?
I get by pretty ok with my Weber kettle. I don't do enough smoking of meat to pull the trigger on a "real" smoker.
Slim...that sounds really good. Couple that with ZUL8TR's food porn shot of those tomatoes and my mouth is watering!
I have a smoker but I only use it when the slabs are too long or to plentiful to fit on my 22" Weber kettle.
"Ride The Barrel & Get Pitted... So Pitted."
ut oh...... after work hor deurves (or munchies?) you know those things i eat with cheap beer and pretend that i'm at the local bar for happy hour.. the one i used to go to before the economy.. nevermind that's a different forum
so tonite i went for the gut bombs.. storebrand "ritz" type crackers, storebrand vienna sausages in bbq sauce (yeah right), sliced jalapenos, sliced stuffed olives, and shredded cheese.. nicely arranged on the crackers and nuked for 10 seconds.
washed down with my favorite cheap beer.. natural light!
whew, think this will be my last post of the evening.. could be pwi and or ill just kidding tastes great and very filling!
And to think, my snack tonight was a fresh carrot from the Excelsior Farmers Market and a Summit Batch 07 Honeymoon Saison ale brewed with honey. I must be doing something wrong.
Davydd (Anglicized Welsh name for David...that's all) Real name: David Stovall, Tonka Bay, MN
Certified BPT Taster Pursuing Pork Tenderloin Sandwiches
Long lost Speedway Sparkplug thrashing about in the deep woods of Minnesota
As with any true connoisseur of the Tenderloin who has been at it for any length of time... One soon learns that a tenderloin is best approached only after weeks of training and counter-balancing.
Cheese & Brocc and Fried Mushrooms with Ranch dressing.
Getting together with the kids this weekend for our Christmas. I'm caramelizing onions with thyme, butter, and white wine. I'll split a wedge of brie at it's equator and fill with said onions. Put the top back on. It gets wrapped with phyllo dough, quick egg wash, and baked at 350 until the pastry is golden (if you do this, watch it or it may melt out). Top a cracker with it and die (not because I'm good, it's a darn good recipe!).
I saw this recipe in a Kroger holiday brochure. "Chorizo and Goat Cheese Stuffed Dates with Bacon". It reminded me of the ABTs you all talk about. Different but similar.
I think if I made them I'd use a spicy Italian Sausage though. So you'd have the spicy of the Sausage, the sweetness of the dates, the creamy tang of the goat cheese and the salty crispiness of the bacon. Yum!!
I just made a batch of Polish Mistakes. If your Polish please don't take offense because they're not a mistake at all. I'm not sure why they are called that and some might know them by a different name. They were very popular in the 70's we still make them occasionally.
Basically you brown equal portions or ground beef and mild sausage, drain, add oregano, garlic salt, Worcestershire sauce, and Velveeta cheese. Once the cheese melts you spoon the mixture onto slices of party rye bread and place them in the freezer. After they've frozen you place them in a freezer bag and then you can just pull out the amount you need and heat them in the oven when you're ready. Great little appetizer when friends stop by and great with ice cold beer.
I like our version better.
Friends of ours serve those (or something that sounds very similar) every year at their Christmas party. Their version is pretty much tasteless. I don't know what they call them, I'll have to ask.