Smoking, grilling and curing foods, etc.

[BOB357]

OMG where's the salivating emoji damn That looks good bob!
Glad I've got something roasting this thread today is making me weak at the knees with ginger!View attachment 10733

Nice looking chicken there Ben. I like the veggie selection too.

 

[Craigerrr]

Look good BoB. I haven't made ABT's in several years. I'd always do a cream cheese mix and stuff the jalapenos. Do you stuff yours?

I had to look up both ABT, and moinks

 

[Group W]

Same here Craigerrr We got some serious bacon lovers here.

 

[BOB357]

Sounds like you guys need an intro to the other food group.
https://bbqpitboys.com/recipes-with-bacon

 

[Group W]

Time for some Old Forester now. Made up a batch of Memphis Dust thanks to Bob. Smoked some ribs using the 3-2-1 method. Finished with rum bbq sauce. Sided with slaw and scones. Pretty damn good.

 

[thunderwagn]

Time for some Old Forester now. Made up a batch of Memphis Dust thanks to Bob. Smoked some ribs using the 3-2-1 method. Finished with rum bbq sauce. Sided with slaw and scones. Pretty damn good.
View attachment 10741

Looks fantastic! I made up a double batch of @BOB357 tater salad yesterday and it's delicious too.

 

[Group W]

Green olives in that potato salad sounds good to me. We need to come up with a good chef’s nickname for Mr. 357. Don’t you think...

 

[FrostyBeach]

Swedish Chef?

 

[BOB357]

Time for some Old Forester now. Made up a batch of Memphis Dust thanks to Bob. Smoked some ribs using the 3-2-1 method. Finished with rum bbq sauce. Sided with slaw and scones. Pretty damn good.
View attachment 10741

Nice looking ribs!
As for the old Forester, I've never met a whiskey that started with "Old" that I didn't like. Remind me the next time we meet up to tell you the story of Old Guckenheimer whiskey.

 

[thunderwagn]

Hobnobchefinbob

 

[BOB357]

Looks fantastic! I made up a double batch of @BOB357 tater salad yesterday and it's delicious too.

Thanks! Glad you enjoyed it. I get tired of things that are good, but bland. That salad is my mom's recipe with some changes i've made over the years. My eldest daughter is where the idea of olives and dill pickles comes from, and my wife and I eat more garlic than the law allows, so a lot of it has made its way into this and my mac salads as well.

 

[BOB357]

Swedish Chef?

Not fitting with Bailey as a last name

 

[Group W]

Keep the nominations coming...

 

[BOB357]

You guys can call me anything you want, as long as you don't call me late for supper or cocktail hour

 

[FrostyBeach]

Not fitting with Bailey as a last name

I was thinking:

 

[GFHomebrew]

Sunday roast chook is in!

Got a tomatoe and zucchini up its doit and it's bathing in some 500ml beer and brown malt vinegar mix.

 

[BOB357]

Sounds great.
Yesterday I spatchcocked a chicken, dry brined for a couple hours, sprinkled with Thyme, Rosemary, Dried Parsley, Black Pepper and Granulated Garlic and grilled at 350F. Picked a couple of bell peppers and some tomatoes this morning. The wife sautéed some zucchini with garlic, peppers and tomatoes. Had some of the chicken and the veggies for supper tonight. Nice light fare for a 100 degree day.

 

[Group W]

We just finished a huge breakfast and now I’m hungry again. Thanks Bob. You are quite the BBQ expert. Really a “Q Maestro” if I might say.

 

[BOB357]

Watch out or you'll get fat! Gotta save some of your caloric intake quota for liquid nourishment.

 

[Group W]

You could be honest and finish with “roll eyes.” But hear ya on the liquid diet.