Im intoxicated... ill get back to you tommorrow buddy
Live Stoners Live Stoner Eats !!! Let's See what's for Dinner
- Thread starter A-Train
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Seabass
@nova.family.farms
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With brisket I always have believed less is more. I make sure the brisket is Prime first off, junk in, junk out... Then a simple Dalmatian rub (equal parts fresh ground black pepper and kosher salt) nicely coating the meat and smoke is all I ever use. I like Oak with a few pieces of Cherry thrown in. Let that baby hit the stall, normally around 170*f, then wrap in butcher paper and back on the smoke. I pull mine right around 203f*. And immediately wrap a few beach towels around the paper then into a ice chest where it'll rest at least 4-6 hours but normally over night. Then pencil thin slices against the grain and service. That's about it....smokers kept around 230f. Hope some of that rambling helps. Send us some pics when you're done! Cheers
A simple meal - Wife went to a mates place Saturday night so I got the good old slow cooker out and cooked tucker I like -- simple -- Lamb shank , peas , carrot ,Spuds .
mixed herbs , slow cook then done . Fresh bread and butter and lots of Beer -- Oh yer -- turn the music up light another joint -- Life is good .
mixed herbs , slow cook then done . Fresh bread and butter and lots of Beer -- Oh yer -- turn the music up light another joint -- Life is good .
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- fine-ass '22 harvest!
-- glaaghhhhgahhh,..*slobber slobber*..... complete gut-busting Goodness my friends--- 
very much! 
I'm dyin' here! ... worse, my loser-ass forgot to take porn shots of the killer teriyaki flank steak we grilled the other night, my real deal family recipe!...A-T my friend, that's literally a meal plan I want to make! How do you make your gravy, from the skillet fats after cooking the boigah?... 'fess up brudda!
...Heeeeec'!
...I'm way overdue at your threads mate, I hope you're feeling better now! I'll have some gorgeous orchid pics to dangle at you soon,... and a mind-bending bizarre one in about a month, fingers crossed! Gongora rufescens, throwing a spike for me- 
trippy as they get,... Okay, I'm no lamb fan, but that stew looks bloody delish' my friend-
... fresh bread alone would have me at the table double quick!... O3, I believe we are fellow carbo-junkies!
,... that cake is just cruel right now,..I got my sweet tooth barkin' as it is, now this??! ...just finished a superb cuppa Honduras coffee, ooooh how wonderfully it would have gone with that dessert,...
Damn i havnt had ice cream that way in forever... im jealous...
@Waira the gravy is the left over from the burger then add beef broth... not too much just according to how much gravy i need. Then add the flour til it soaks it all up and turns clumpy. Then add the milk... usually a few cups.. all ya need now is salt and peppa and its dinner time.
No need for gravy tonight. Gotta love the fresh fruits of your labor..
Blackened snapper, garlic butter parmesan snapper and 5 grain mix
@Waira the gravy is the left over from the burger then add beef broth... not too much just according to how much gravy i need. Then add the flour til it soaks it all up and turns clumpy. Then add the milk... usually a few cups.. all ya need now is salt and peppa and its dinner time.
No need for gravy tonight. Gotta love the fresh fruits of your labor..
Blackened snapper, garlic butter parmesan snapper and 5 grain mix
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