Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Mañ'O'Green]

You could bribe the impound cop with that beautiful loaf of bread .

 

[Frankthetank]

Too quiet? Everybody stop eating? I didn't...this was from yesterday. I had some company for a few days and made some epic [emoji488], potatoes, and [emoji535]. I used my scale and made 210g burgers that we had the butcher shop grind from some chuck.

I was going for the homemade classic club style burger, with all the ingredients being bought the day of, and whatever was blowing my mind at the hypermarket. That word never gets old...lol.

My 210g hand packed burgers seasoned with salt and pepper, some butcher's cut double thick bacon, a beautiful heirloom tomato, iceberg hearts, raw slivered red onion, Hellman's, and aged Swiss on a toasted Brioche style bun. What a burger, I could eat that every day for a week.

We made foil taters with these baby Russets, Vidalia onions, salt, pepper, garlic and a smidge of olive oil. I use heavy duty Reynolds foil....seal it VERY well, and grill em on med-high for about 24m with a gentle flip every 8m. You can't see inside so timing them right is a must. Resist the temptation to put butter in, as it hinders the cooking process and you can just add it after you open it. If you've never done proper grilled foil potatoes, stop what you are doing and make it happen...they have an incredible flavor that you can't get anywhere else. I like em onion heavy, so we go close to 50/50 with the taters n onions. This is obviously a place where you can deviate as desired.

Been geeked on the steamed sweet corn...I spotted it and hadda grab a dozen. I really wanted a nice fresh veggie anyway, and this is super easy.

We made some hot fudge sundaes!!! Scored some Turkey Hill hand churned all natural vanilla bean ice cream, Smucker's signature hot fudge and dry roasted sea salt peanuts that I pulsed in the food processor for a couple seconds. I have some old school float and malt glasses that really make for a special treat.

I made a quick loaf earlier too...it's been awhile. Came out dynamite.

I went to a mini party on Saturday night and someone got booted!!! I've never seen this in person...lol...no idea who's car or was, it was there when I got there. Y'all know I like the pictures though and whaddya know, my phone was right in me pocket.

Say cheese ya stupid boot. [emoji893]

THEY'RE called KAAAAHBS Joe's dad's stuff

Dude! THat burger looks freakin awesome! Well done, my friend.

 

[Dr.Bubbles]

I'm doing a indirect Weber blast right meow. The last of my baby backs from a couple weeks ago. So much less headache. Hardwood lump with 1½" cherry blocks and Carolina Pit Powder rub. They are about 2 hours in now.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

I'm doing a indirect Weber blast right meow. The last of my baby backs from a couple weeks ago. So much less headache. Hardwood lump with 1½" cherry blocks and Carolina Pit Powder rub. They are about 2 hours in now.

THEY'RE called KAAAAHBS Joe's dad's stuff

I am usually not willing to wait that long for ribs. I like a full spare rib, pull the silver membrane, rub dry or slather almost anything on them. Hot smoke them on the Weber with apple, cherry, maple, oak .............................. what ever you like. Ready in one hour. Yes I like my ribs toothsome with more fat than I should eat.

 

[Dr.Bubbles]

I am usually not willing to wait that long for ribs. I like a full spare rib, pull the silver membrane, rub dry or slather almost anything on them. Hot smoke them on the Weber with apple, cherry, maple, oak .............................. what ever you like. Ready in one hour. Yes I like my ribs toothsome with more fat than I should eat.

My fire is tiny...here is an up to the minute shot, just got some sauce 5 mins ago. Teehee...they're almost done.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Dr.Bubbles]

So freaking easy...real crispy lump charcoal and my cherry blocks soaked in water. Just play it by eye and feather the top vent to taste. You two know...lol. Ozone too...he is a certified live fire vet. Where you at Ozone...been quiet. [emoji20]

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

My fire is tiny...here is an up to the minute shot, just got some sauce 5 mins ago. Teehee...they're almost done.

THEY'RE called KAAAAHBS Joe's dad's stuff

Now you are just being mean. You know I can smell those..........

 

[Dr.Bubbles]

Right about 4 hours. I'll let you know...they look fucking incredible. Honestly some of the prettiest RyBz I've ever made.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Frankthetank]

Right about 4 hours. I'll let you know...they look fucking incredible. Honestly some of the prettiest RyBz I've ever made.

THEY'RE called KAAAAHBS Joe's dad's stuff

Damn! THose look great my friend!

I've been horrible about getting pics of my cooks the last few days, I've had a house full of in laws for the last week.

 

[Frankthetank]

I'm currently in the midst of writing up my hot wings and fresh cut fries recipe for you fine folks...complete with homemade buttermilk ranch and some pretty damn tasty fry sauce (what are fries, without fry sauce? I mean, come on!:smoking. I won't post it until tomorrow so I can get some pics of the completed dish once I make it this evening. Its about the best way I've found to make baked hot wings with crispy skin (that aren't jerky).