Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

No. That's just from sitting in the smoker for that long.

It's kinda deceiving because when you get a good bark it isn't bitter or char tasting. It's just.... bark.

I cooked this one exceptionally low and for a long time. 200ish and probably 15+ hours. It was around 18lbs at the start.

bbq pork ribs ceaser salad garlic toast

I used dvedgeorge recipe and put it in my Bubba Keg at 350 degree for about 45 minutes.

The recipe is in the recipe thread at the top of the page in the stickies.

dvdgeorge?

Fugk that guy!

Well you could say they were da bomb.

I have to give him credit it was good. I had another recipe I was using but decided to try his. The wife said his was better and I agree.

Do you use rice in the mixture. I use to do them on the grill but the wife made up the mixture and it had some rice in it. I wouldn't mind trying them again with a different mixture in them.

Nice looking stuffed peppers, FC. I like mine old school, ground beef, rice, some onion and the tops diced, cooked with a bit of tomato sauce.

Good looking brisket, Del’Flavo. Looks like your HOA isn’t giving you too hard a time about BBQ’ing? Must not be too close to the shuffleboard courts.



I went to the neighbors. He invited me over after he caught me and the boy trespassing last week. Helped him press about 40 gallons of apple juice for hard cider, along with 20 or 30 other folk. So I apparently had hard cider for dinner. Was good stuff.

All the way through ? Meat as well as the bell?

Asking because I have a Presto 6 qt. PC.

Thanks.

It's actually illegal in the town that we are renting in as well as the HOA.

But whatever. I only follow the laws I agree with.

Correct. Just stuff them with the raw meat and into the pressure cooker they go.

If you're using rice in your mixture precook that, and then add it to your ground meat with all the seasoning and onions and garlic or whatever.

Once they cool, dig in.

Where dis recipe at?

Thanks.

Time roughly ???

On a rack? Liquid? How long? Be interested in a shortcut to killer stuffed peppers!

Holy fugg! Illegal to BBQ?

Diced mini potatoes this time. We use rice as well but needed to use up the taters.


This time:
Browned ground beef in hot pan until it develops a fond scoop into bowl leaving fat behind.
Diced onions and pepper tops sautéed in fat till soft.
Toss in potatoes and meat. Pan on med low heat.
Salt, Pepper, dried granulated garlic, dried thyme, couple tablespoons chili powder, teaspoon cumin.
Couple small cans tomato sauce. Add just enough water to simmer all ingredients into meat and taters.
Make sure to scrape up all softened fond on bottom of pan
Add in several large handfulls of chopped fresh spinach. A brick of the frozen stuff will work also.
Cook down until just slightly moist. Adjust any spices and amounts you like.
I topped them with fresh grated parm this time.

dvdegeorge Mac & Cheese

5 cheese Mac and cheese

2 cups White Sharp Cheddar
1 cup Longhorn or Mild Cheddar
1.5 cups Mozzarella
1 cup Provolone (smoked has more flavor)
1 cup Parmesean
1 stick butter or margarine
1 cup Romano, Asiago, or salty cheese of preference
1 pint light cream or milk
1 pound box of elbow macaroni
1 tsp salt
4-6 eggs (for large 6, for jumbo 4)


Cooking Instructions
Preheat oven to 350 degrees. Boil a large pot about 3/4 full of water. Add a
healthy pinch of salt to the water. Pour entire box of pasta in water and stir.
Boil pasta for about 7-9 minutes or until it's "al dente" or has a bite.

While your pasta cooks, in a large bowl, mix all of the cheeses together. With
your hands, blend the cheeses so the color looks even. From this mixture remove
about a cup of the cheese blend and set aside for later.

To the cheese mixture, add your eggs, salt, and light cream. Melt the stick of
butter in microwave and add to mixture. Stir this wet cheese mixture until it
has the consistency of a wet oatmeal. Usually takes about 2-4 minutes.

Drain pasta and pour half of the cooked pasta into the wet cheese blend. Stir in
contents thoroughly, then repeat with second half.

In a 9"x13" pan ( or one near that size), grease/butter the entire pan very
well. This prevents the mixture from sticking and creates great color. Pour the
entire mixture from the bowl into your greased pan and spread it evenly.

Finally, take that cup of the dry cheese blend and sprinkle that evenly across
the top of the mixture. Place the dish in the oven and bake on the top rack.

Bake for 35-40 minutes. Remove when bubbly and golden on top. Allow to cool for
5- minutes, serve and enjoy!

Thanks we will give it a try.

Some Locales only allow propane/gas and or electric

Inverted bowl on the bottom with a rack/trivet place on top will work for ya every time. Fill to just below rack.