Mushroom Q http://www.idealtruevalue.com/catalog/290361.jpg
Printable View
That is the shroomie cooker??? :) Lets get it on!!! :wink_002:Quote:
Originally Posted by Hud
THis is not exactly BBQ Hud (see below) .... BUT I wanted to get your attention about Needles...
Is anyone bringing a blender to Needles??? :)
Start with Jameson whiskey (or your favorite brand of Irish whiskey), then throw in some cream, sweetened condensed milk, instant coffee, chocolate syrup and vanilla and give it a whir in the blender for a few minutes until blended and creamy. Funnel it into pretty bottles and refrigerate for up to 2 months! You can use it in recipes or give it as a gift for holidays or special occasions.
The drink is smooth, creamy and definitely packs a little bit of a punch!
Homemade Baileys Irish Cream
Yield: 34 ounces
Prep Time: 5 minutes
Total Time: 5 minutes
An incredibly easy recipe for making your own Baileys Irish Cream at home!
Ingredients:
1⅔ cups Jamison Irish whiskey
1 cup half & half or heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
1 teaspoon instant coffee
Directions:
1. Combine all ingredients in a blender and puree on high speed for 30 seconds.
2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.
On the menu for tonight (Valentines Day):
three steaks (one porterhouse/two strips) mariniated in worstacheshasheshershireshire sauce/garlic/salt/pepper/olive oil
salmon with garlic/salt/pepper/lemon/butter
LARGE amount of marinated mushrooms (in the secret KUNG FOOOOO sauce)
grilled onions
chicken thighs (marinated in ginger/soy sauce/garlic/salt/pepper/crushed red pepper/peanut oil and a dash of sesame oil)
Photos to follow...
just starting...
The onions have butter/brown sugar melting on them
Attachment 33435
Oh I can't wait to show you my grill tomorrow yummy! PS yours looks great enjoy And happy love day!Quote:
Originally Posted by 2manymustangs
Finished...
Attachment 33460
Mmmm, smokey!!!
Attachment 33461
TY Wendi... Cant wait to see your...................................... grill... :)Quote:
Originally Posted by Wendi
Have I told you recently how much I like your avitar??? ;)
Not my BBQ but that's how I like it :D Attachment 33463
Sent from my iPhone using Tapatalk
Haha not in the last two days!!Quote:
Originally Posted by 2manymustangs
Ok, in that case here I go again... That is an AWESOME photo and I wish I had a soft copy of the original... :) Way cool...Quote:
Originally Posted by Wendi
Got the Tri Tip rubbed down for Moms Birthday Q Tomorrow
Attachment 33524
:eat: Can you share the recipie OR is it top secret???Quote:
Originally Posted by RVRKID
THE GRILL IS CLOSED DUE TO WEATHER.... :hilarious:
Attachment 33679
Quote:
Originally Posted by 2manymustangs
ouch!!!
Temps came back up today.... Grill REopened...
Bacon for B.L.T.s Dont let it get too dark when cooking bacon on the grill...
Attachment 33746
Attachment 33747
HUD and the MONDO "Big Ugly" smoker...
Attachment 34687
HUD layin down the classic BIG SMOKE... Mushroom time...
Attachment 34688
Attachment 34689
Sorry I just saw this, I use a rub that I bought at Staters and added Garlic. Really want to get some better rubs though.Quote:
Originally Posted by 2manymustangs
Mine are pretty basic and i rely on the flava of the smoke, apple wood being my fave for fish... Hickory or oak for ribs BUT not too much... Hud and I just had this discussion over the weekend... We both confessed to ruining nice pieces of meat with TOO much wood smoke, it's easy to do...
Green ash for pork is a good one also...
Beef gets garlic/salt/pepper/worcheshire/olive oil marinade at my house... Pork gets salt/pepper/garlic... Chicken gets lemon pepper... But that is just me/my taste...
I do like some of the different dry rubs that I have had on ribs...
As for finishing sauce/glaze, we have our own faves here in STL that are quite different than K.C. or Memphis...
Ive yet to meet a grilled spare rib that I didnt like...
Well, I finally got a day off that doesn't involve me going out of town. Pulled the cover off the smoker. SAWEEEEEEET PIGGYYYYYYY!!!!!!!
http://img.tapatalk.com/d/14/03/03/etegu3yz.jpghttp://img.tapatalk.com/d/14/03/03/eze2uta9.jpg
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens
That's gonna be killer, looks good!Quote:
Originally Posted by MrDenton
Sent from my iPhone using Tapatalk
Can you say...smoke ring? 5hrs in the smoke, 3 1/2hrs in an covered aluminum tray. Internal temp of 205*, rested covered for 30min.
Pretty darn tasty. Wish y'all could taste this.
http://img.tapatalk.com/d/14/03/03/uburysa5.jpg
Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens