What's for supper?

Ordered an 8oz cup of blue cheese with the 12 buffalo wings, was scraping the bottom of the cup when the 12th went down. Luce has excellent blue cheese.

Heading to the cabin Tuesday morning with a friend. Decided to cook up a pork roast for a meal!!👍

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Ribs, Jansens Sweet Corn and garden green beans tonight. And a 9 lbs Roseberg Beef Brisket cue’d up for tomorrow. Happy Labor Day weekend, what beautiful fall weather in Gods Country.

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Beef short ribs on the smoker now, about an hour to go at 250 degrees.
We are blessed to have a customer who raises and butchers their own farm raised livestock,we traded work for several pounds of farm raised goodies.

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Wish I had that available.

Sitting here thinkin about foods. In my younger days my mom made soups, mostly because it was cheap to do. I was always like soup again?

Fast forward & now love making many types of soups, tonight was cheesy vegetable potato soup. My bowl was too big, I am one beached whale

My best brisket yet, 10 hours all charcoal.

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Wallyhntr1 wrote:

Wish I had that available.

Sitting here thinkin about foods. In my younger days my mom made soups, mostly because it was cheap to do. I was always like soup again?

Fast forward & now love making many types of soups, tonight was cheesy vegetable potato soup. My bowl was too big, I am one beached whale

Do you have a recipe for the Cheesy soup? I love cheesy soup just have never made it myself. I make a killer chicken rice soup from scratch. Come to think of it might have to do that this weekend, very good soup weather.

Werm that brisket looks awesome!

This time I followed the cowboy Kent Rollins cheesy potato soup method, can see it on YouTube.

I Made enough for 4 large bowls, lasted 2 days & every drop was excellent

I also kicked it up by steaming carrots, broccoli & cauliflower & put in the soup..

Kent Rollins may be goofy as a bat but the foods he makes are great.

Thanks I will check it out.

BigWerm wrote:

My best brisket yet, 10 hours all charcoal.

Brisket looks very good Werm! What did you use for rub and did you use a binder? I typically use spicy brown mustard, then SPG.

CaptainMusky wrote:

Brisket looks very good Werm! What did you use for rub and did you use a binder? I typically use spicy brown mustard, then SPG.

This was the most basic one yet, which might be why it was so good. Just heavy SPG about an hour before going on, and straight Kingsford charcoal on the Weber kettle for 10 hours (about a 9 lbs brisket after trim). I did the snake charcoal method and that worked great, it was dialed in from 225-250 the whole time.

BigWerm wrote:

the snake charcoal method

What this?

KP wrote:

<div class=”d4p-bbt-quote-title”>BigWerm wrote:</div>
the snake charcoal method

What this?

Its where you have charcoal in a nearly in a line and you only light a small amount and it just “snakes” its way around igniting other briquettes.

BigWerm wrote:

This was the most basic one yet, which might be why it was so good. Just heavy SPG about an hour before going on, and straight Kingsford charcoal on the Weber kettle for 10 hours (about a 9 lbs brisket after trim).

Yeah sometimes simpler turns out the best!

Ribeyes on the tailgate tonight! We’re so good

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KP wrote:

<div class=”d4p-bbt-quote-title”>BigWerm wrote:</div>
the snake charcoal method

What this?

Sorry I missed this KP, but yeah What musky said. Do a ring of unlit charcoal around the kettle and put lit coals on one end and it slowly works around and keeps it dialed in mid-200 degrees.

Did 10 lbs of wings on all coal for the Vikings big W Sunday. 7 lbs soy honey sriracha recipe from ido, marinade and sauced. And 3 pounds milk soaked overnight with a truffle Parmesan garlic dry rub with homemade bleu cheese. Meanwhile the almost 5 year old earned his spot in the backyard neighborhood football game. 😂

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BBQ meatball subs on the grill

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Coletrain27 wrote:

BBQ meatball subs on the grill

Hey Coletrain I’m gonna be in Rochester on Tuesday evening. I’ll stop by with a 6 pack and take some of that food off your hands.

I’ll be home after 5 if you want to have a beer

Went to Joe’s sporting goods so we decided to hit the 5 8 club for a juicy lucy and some dragon breath wings. Always delicious

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New York’s on the Weber

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Some fried Chucker from yesterday’s training hunting session with my pup.

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When Billy and I were training our GSP Remi years ago we ate the chukars when we were done. A few people thought we were nuts! I’m glad we aren’t the only ones! 😁😋

Sharon wrote:

When Billy and I were training our GSP Remi years ago we ate the chukars when we were done. A few people thought we were nuts! I’m glad we aren’t the only ones! 😁😋

They can get small but are very good! Dont want them to go to waste!

Grilled chicken salad on the tailgate

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Wheres the gallon of dressing to make all that good stuff bad for you?

JEREMY wrote:

Wheres the gallon of dressing to make all that good stuff bad for you?

That was poured on after the picture

Last night was chicken parmesan pasta with oven roasted veggies! 😋😋

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Garlic mushroom shrimp, homemade noodles and southwest salad

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