Live Stoners Dr. Bubbles & Bushmasterar15's Food Network
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No problem, buddy. I'm glad you guys like it. Not much difference between black and white pepper...white is a bit more "mild" in flavor.
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I'm a pepper freak, especially with anything cream based or for grilled meats. I have black, white and a medley of those plus green and pink. I have never been a cream sauce purist and I love me some black ass corns in there.
As long as it's not dust I don't see it being an issue. Who likes dust pepper anyway? It's not even close to coarse ground in my own humble abomination.
I really dig the quad medley on grilled veggies and quyorn. You might call it corn on the cob or twisty stix....I call it quyorn because when I was a wee child I saw this cartoon where some female voice...possibly a chicken...was singing "Would ya help me eat my quyorn?" The pink and green really jump out in a raw context.
It's amazing what can be done with just proper salt and good chunky pepper. People don't give it near enough credit... underated if you will.
As long as it's not dust I don't see it being an issue. Who likes dust pepper anyway? It's not even close to coarse ground in my own humble abomination.
I really dig the quad medley on grilled veggies and quyorn. You might call it corn on the cob or twisty stix....I call it quyorn because when I was a wee child I saw this cartoon where some female voice...possibly a chicken...was singing "Would ya help me eat my quyorn?" The pink and green really jump out in a raw context.
It's amazing what can be done with just proper salt and good chunky pepper. People don't give it near enough credit... underated if you will.
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I actually did some smoked chicken!! If you read my post the other day after Sparky made some triple threat barnyard critters, I haven't done smoked chicken in fucking ages...since before I even knew what I was doing.
I busted out the mini Kettle for this to keep it nice and cozy. I only had a little bit of lump, so I added a handful of assorted hardwood chunks. I basically smoked it indirect for about 1.5 hours and finished it on the gas for maybe 20-25m. I made a sauce of some melted butter, vinegar, garlic, and a little bit of rub and painted that on 3 times.
1st pic is indirect on the mini, 2nd is after the charcoal, and 3rd is after the gas when it's resting on the counter. I let it rest in the open air so the skin would stay nice and crispy. It did. Clean bones, crispy skin, moist as fuck, no weirdos, and the perfect amount of smoke.
1st local corn of the year. One was an easy 11/10 the other was a 7/10. I ate the good one first and was a little disappointed with the other. Served with some Knorr Cheddar-Brocoli pasta. Try the Knorr Pesto variety if you see it, it's brilliantly done and has a great classic basil pesto flavor with spiral pasta. It's only been out for a year. It's in a green packet and there is a recipe on the back for Shrimp Primavera...switch the water/milk ratio from 75/25 to 60/40 and cover it for the last 4 or 5 mins for best results.
Smoke?
THEY'RE called KAAAAHBS Joe's dad's stuff
I busted out the mini Kettle for this to keep it nice and cozy. I only had a little bit of lump, so I added a handful of assorted hardwood chunks. I basically smoked it indirect for about 1.5 hours and finished it on the gas for maybe 20-25m. I made a sauce of some melted butter, vinegar, garlic, and a little bit of rub and painted that on 3 times.
1st pic is indirect on the mini, 2nd is after the charcoal, and 3rd is after the gas when it's resting on the counter. I let it rest in the open air so the skin would stay nice and crispy. It did. Clean bones, crispy skin, moist as fuck, no weirdos, and the perfect amount of smoke.
1st local corn of the year. One was an easy 11/10 the other was a 7/10. I ate the good one first and was a little disappointed with the other. Served with some Knorr Cheddar-Brocoli pasta. Try the Knorr Pesto variety if you see it, it's brilliantly done and has a great classic basil pesto flavor with spiral pasta. It's only been out for a year. It's in a green packet and there is a recipe on the back for Shrimp Primavera...switch the water/milk ratio from 75/25 to 60/40 and cover it for the last 4 or 5 mins for best results.
Smoke?
THEY'RE called KAAAAHBS Joe's dad's stuff
Looks taasty!!! Fine jobI actually did some smoked chicken!! If you read my post the other day after Sparky made some triple threat barnyard critters, I haven't done smoked chicken in fucking ages...since before I even knew what I was doing.
I busted out the mini Kettle for this to keep it nice and cozy. I only had a little bit of lump, so I added a handful of assorted hardwood chunks. I basically smoked it indirect for about 1.5 hours and finished it on the gas for maybe 20-25m. I made a sauce of some melted butter, vinegar, garlic, and a little bit of rub and painted that on 3 times.
1st pic is indirect on the mini, 2nd is after the charcoal, and 3rd is after the gas when it's resting on the counter. I let it rest in the open air so the skin would stay nice and crispy. It did. Clean bones, crispy skin, moist as fuck, no weirdos, and the perfect amount of smoke.
1st local corn of the year. One was an easy 11/10 the other was a 7/10. I ate the good one first and was a little disappointed with the other. Served with some Knorr Cheddar-Brocoli pasta. Try the Knorr Pesto variety if you see it, it's brilliantly done and has a great classic basil pesto flavor with spiral pasta. It's only been out for a year. It's in a green packet and there is a recipe on the back for Shrimp Primavera...switch the water/milk ratio from 75/25 to 60/40 and cover it for the last 4 or 5 mins for best results.
Smoke?
THEY'RE called KAAAAHBS Joe's dad's stuff
The farm kids up the road usually start selling sweet corn around mid august..its some of the best I've had, plus its how the kids make their allowance for the year 
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@Dr.Bubbles It looks good I've ate so much smoked food living in the south that I wouldn't be able to eat it. I went crazy one year with my smoker and ate everything smoked all month. now il get sick when i eat it. sucks.
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I wanna make some keef ravioli 's one day. and put some hamburger meat and ricotta cheese in them. Just flour and water maybe one egg to make my noodles. shit gonna be fire 
Some people mix with there finger's I do all my mixing by punch.
Some people mix with there finger's I do all my mixing by punch.
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That sucks. I definitely don't like over smoked chicken, I have had it so smoked it gave me a headache. I honestly wasn't gonna smoke it, I just had less charcoal than I thought so I closed down the vents and piled it in the corner to get the most out of it. No regrets though...it's terrific. [emoji16]
THEY'RE called KAAAAHBS Joe's dad's stuff
THEY'RE called KAAAAHBS Joe's dad's stuff
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Too quiet here ya hunger strikers. Is everyone eating dry cereal these days? I'm not:
I got a $5 jar of high end marinara from my friend. Real nice and great ingredients.
I took a diced onion, 1¼lb ground chuck, 2 whole Italian sausage links, a whole garlic bulb, ½ bottle of dry red wine, a tomato from the garden, and a small jar of diced tomatoes with basil and built a sauce in my Dutchy for 3 hours. I pretty much stewed it and the texture of the meat is soft and velvety. Some of the best sauce I've made starting with a jar. Served over linguine noodles with grated parm.
Homemade garlic crouton bleu cheese salad with a splash of zesty Italian, some shredded white cheddar, red onion, carrots, iceberg, romaine, and red cabbage.
Hi guys. Let's see some grub!!
THEY'RE called KAAAAHBS Joe's dad's stuff
I got a $5 jar of high end marinara from my friend. Real nice and great ingredients.
I took a diced onion, 1¼lb ground chuck, 2 whole Italian sausage links, a whole garlic bulb, ½ bottle of dry red wine, a tomato from the garden, and a small jar of diced tomatoes with basil and built a sauce in my Dutchy for 3 hours. I pretty much stewed it and the texture of the meat is soft and velvety. Some of the best sauce I've made starting with a jar. Served over linguine noodles with grated parm.
Homemade garlic crouton bleu cheese salad with a splash of zesty Italian, some shredded white cheddar, red onion, carrots, iceberg, romaine, and red cabbage.
Hi guys. Let's see some grub!!
THEY'RE called KAAAAHBS Joe's dad's stuff
SparkyRU12
The AFN Addiction..It’s Real!
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Sorry man!! I take some pics and they just sit there and do nothing.
Had some awesome barbecues with awesome people. Beers and blunts and more beers and more blunts there’s no wonder I forget.
I wish I would have taken pics of the spreads. They were spectacular I will have to check with the fam and friends buuut this is all I got. Cheers:smoking:
Mmmm Steak!! This went with some good fixin’s too.
Loaded the smoker once again for the ole mans B-Day. Roasts were a huge hit
Had some awesome barbecues with awesome people. Beers and blunts and more beers and more blunts there’s no wonder I forget.
I wish I would have taken pics of the spreads. They were spectacular I will have to check with the fam and friends buuut this is all I got. Cheers:smoking:
Mmmm Steak!! This went with some good fixin’s too.
Loaded the smoker once again for the ole mans B-Day. Roasts were a huge hit
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