1. Have something to say? Register Now! and be posting in minutes!

WHAT'S FOR DINNER TONIGHT!

Discussion in 'Food, Cooking & Tailgating Forum' started by mrwallace2ku, May 22, 2017.

  1. mrwallace2ku

    mrwallace2ku Treehugger

    30,673
    3,421
    293
    Joined:
    May 15, 2013
    Location:
    "WHERE THE TREES MEET THE SEA BREEZE"
    Hoopla Bookie:
    $ 17,998


    ok..it's NYE 17'/18'.


    keeping it easy and tasty…



    corned-beef-on-rye.jpg
     



    • Like Like x 1
    • I love you, man! I love you, man! x 1
  2. CouchOnFire

    CouchOnFire "Too weird to live, too rare to die"~ H.S Thompson

    312
    103
    43
    Joined:
    Oct 7, 2016
    Location:
    Nevada
    Hoopla Bookie:
    $ 1,000


    • Like Like x 1
  3. wood20ks

    wood20ks Well-Known Member

    16,956
    11,079
    1,033
    Joined:
    Jul 23, 2013
    Location:
    Sterling, Il.Cubbie country
    Hoopla Bookie:
    $ 2,365


    I love me some pastrami/Corned beef.........Along with some nice tangy mustard.:nod:
     
  4. mrwallace2ku

    mrwallace2ku Treehugger

    30,673
    3,421
    293
    Joined:
    May 15, 2013
    Location:
    "WHERE THE TREES MEET THE SEA BREEZE"
    Hoopla Bookie:
    $ 17,998


    EATIN GOOD 2NITE BITCHES…


    IMG_1113.jpg
     
  5. mrwallace2ku

    mrwallace2ku Treehugger

    30,673
    3,421
    293
    Joined:
    May 15, 2013
    Location:
    "WHERE THE TREES MEET THE SEA BREEZE"
    Hoopla Bookie:
    $ 17,998


    well the wild fresh sockeye salmon are in vogue this time of year…


    fish is cleaned, de-boned and marinating as we speak…

    marinade:

    -1/2 cup non-iodized salt

    -1/2 cup white sugar

    -1/2 cup brown sugar


    mix the drys w/ 1 quart cold water (use a cup warm water to dilute your dry ingredients to dissolve first, then add the rest of the cold water). Marinate fish flesh down for 4-6 hours depending on thickness of fish flesh.


    smoke 3-6 hours at 165 degrees with alder wood till done to your taste/hardness.



    bon appétito.
     
  6. mrwallace2ku

    mrwallace2ku Treehugger

    30,673
    3,421
    293
    Joined:
    May 15, 2013
    Location:
    "WHERE THE TREES MEET THE SEA BREEZE"
    Hoopla Bookie:
    $ 17,998

  7. Scapegoat

    Scapegoat The iron never lies

    4,523
    698
    113
    Joined:
    Apr 22, 2013
    Location:
    Oklahoma
    Hoopla Bookie:
    $ 500


    [​IMG]

    upload_2018-6-24_14-1-29.jpeg
     
    • Like Like x 1
  8. mrwallace2ku

    mrwallace2ku Treehugger

    30,673
    3,421
    293
    Joined:
    May 15, 2013
    Location:
    "WHERE THE TREES MEET THE SEA BREEZE"
    Hoopla Bookie:
    $ 17,998


    finally cleaned the freezer out…like it died yesterday.



    images-6.jpeg

    Smoked-Pheasant.jpg
     
    • Like Like x 1
  9. mrwallace2ku

    mrwallace2ku Treehugger

    30,673
    3,421
    293
    Joined:
    May 15, 2013
    Location:
    "WHERE THE TREES MEET THE SEA BREEZE"
    Hoopla Bookie:
    $ 17,998


    smoked infused grilled new york prime…gtfo.


    maxresdefault.jpg
     
  10. mrwallace2ku

    mrwallace2ku Treehugger

    30,673
    3,421
    293
    Joined:
    May 15, 2013
    Location:
    "WHERE THE TREES MEET THE SEA BREEZE"
    Hoopla Bookie:
    $ 17,998


    moving in this direction 2nite…low-n-slo beef ribletes



    GO BEAVZ!


    BBQBeefRibs1w.jpg
     
  11. trojanfan12

    trojanfan12 R.I.P. Robotic Dreams. Fight On!

    49,567
    9,831
    533
    Joined:
    Apr 17, 2013
    Location:
    San Clemente, Ca.
    Hoopla Bookie:
    $ 4,459


    Making Korean Ground Beef and Rice Bowls tonight.

    Tomorrow will be Kalua Pig cooked in my smoker.
     
    • Like Like x 1
  12. mrwallace2ku

    mrwallace2ku Treehugger

    30,673
    3,421
    293
    Joined:
    May 15, 2013
    Location:
    "WHERE THE TREES MEET THE SEA BREEZE"
    Hoopla Bookie:
    $ 17,998


    i have a great pork rib general smoker recipe and it's easy to remember…2-2-1 rule


    -2 hours on with a dry rub only

    -2 hours wrapped in foil tightly with butter and another round of seasoning

    -1 hour finish with foil removed

    smoker set once, all the way thru the cooking process, to 225 degrees, use pellet flavor of your choosing.

    bon apetito'


    Unknown-8.jpeg