ChileRelleno 7,071 Posted January 16, 2016 Report Share Posted January 16, 2016 Got home early today and not being wiped out I decided to BBQ some chicken.Add some broiled Zucchini (olive oil and Garlic/Herb mix) and some butt-kickin Red Beans-n-Rice with lots of onion and Conecuh Cajun sausage.Where the Meat meets the HeatGetting a Glaze OnPlain for Picky KidsMoney Shot 6 Quote Link to post Share on other sites
Sim_Player 1,939 Posted January 16, 2016 Report Share Posted January 16, 2016 Chili, you and your family should feel horrible! That could feed a village in Africa for a week! Looks good BTW! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 16, 2016 Author Report Share Posted January 16, 2016 Those African villagers need to go beat Simba and the pride off their kill, or hit up the local UNICEF food distribution center. 1 Quote Link to post Share on other sites
saltydecimator 482 Posted January 17, 2016 Report Share Posted January 17, 2016 (edited) looks good! you use that spice that smells like licorice? ah, i need to fire up the smoker.... did some goose before christmas... Edited January 17, 2016 by saltydecimator 1 Quote Link to post Share on other sites
Sim_Player 1,939 Posted January 17, 2016 Report Share Posted January 17, 2016 (edited) . Edited January 17, 2016 by Sim_Player Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 17, 2016 Author Report Share Posted January 17, 2016 (edited) you use that spice that smells like licorice? Fennel? Tarragon? Nope, just a secret rub and sauce. . Try again. Edited January 17, 2016 by ChileRelleno Quote Link to post Share on other sites
read_the_wall 614 Posted January 18, 2016 Report Share Posted January 18, 2016 Why do you do this to us ?????? That looks insaneThere is no place around me that serves anything that looks that good. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 18, 2016 Author Report Share Posted January 18, 2016 Why do you do this to us ?????? That looks insane There is no place around me that serves anything that looks that good. You can do it, fire up the BBQ or smoker. 1 Quote Link to post Share on other sites
saltydecimator 482 Posted January 18, 2016 Report Share Posted January 18, 2016 thats why smokin rawks is because its eaaaasy.... heres some food fun from over christmas... my lil sis made me Christmas cookes and mailed em to me so i played with the camera and got a fun pic for her... yep taragon is the spice i was thinking of. michael savage said "theres a reason bird is called "fowl"" and he said taragon takes it out of there... goose jerky and goos breasts... 3 Quote Link to post Share on other sites
read_the_wall 614 Posted January 19, 2016 Report Share Posted January 19, 2016 Why do you do this to us ?????? That looks insane There is no place around me that serves anything that looks that good. You can do it, fire up the BBQ or smoker. my cooking looks just like that....................only blacker...... Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 19, 2016 Author Report Share Posted January 19, 2016 Two words... Indirect Heat. I put a good sear on it and then move it to indirect heat and let it come up to temp. Quote Link to post Share on other sites
termite 463 Posted January 19, 2016 Report Share Posted January 19, 2016 Chili, Bet your smoker won't hold what I'm after. Him and about 15 of his friends are runnin a muck behind the house, down by the river. Been sitting in the tree stand after dark, but too damn cold, and I could swear that I could them out in the woods laughing at my ass, shivering and cussing, so next thing is to build a trap, then I get the last laugh. Makes your butt draw up walking 75 yards thru the pitch black woods back to the 4 wheeler hearing trees knocked around with grunting and snorting. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 19, 2016 Author Report Share Posted January 19, 2016 Once I get done butchering him, or better his girlfriends and their piglets. I can see my grill easily doing an entire midsection. Minus the bacon, we simply must cure and hang the bacon... BACON! A complete rack of ribs with chops attached, what we call Tomahawk Chops, and a full Porterhouse Loin Roast. I know I can do a whole piglet on it, just take out the top rack, oh hell yeah! Quote Link to post Share on other sites
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