JHannah92
Senior Member
Fried bass and hush puppies
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Random Food Pics II
- Thread starter Paymaster
- Start date
JHannah92
Senior Member
Boozed up chicken
JHannah92
Senior Member
Bunch of butts
Fine looking bunch of eats, JHannah!
JHannah92
Senior Member
Thanks. I learned most everything I know about cooking, and grilling especially, right here on the Cafe.
Longhorn 16
Senior Member
Trout and oysters.
Dub
Senior Member
Ice cold & super sweet !!!!
Dub
Senior Member
Catfish with jalapeño hushpuppies.
Dub
Senior Member
Same....but whole.
Dub
Senior Member
Wangs.....just starting to get crispy.
Dub
Senior Member
Burger, kicked-up beans and some NCHB-inspired home fries.
naildrvr
Senior Member
Y'all's abuncha showoff's !!!!
But I like it; I'm ready to eat again after lookin' around in here
But I like it; I'm ready to eat again after lookin' around in here
naildrvr
Senior Member
I picked this up at the dolla sto a little bit ago. These thangs is some kinda good
Lukikus2
Senior Member
Boiled bacon with green beans and yellow rice and chicken on the side!
Dub
Senior Member
This meal was absolutely devoured by the tribe......tender bbq chicken & grilled poblano peppers served in a bed of tangy 'Bama White Sauce.
Nothing was left but bones & stems.
Nothing was left but bones & stems.
Dub
Senior Member
So......here it is. This is the exact meal that brought me to Paymaster's Outdoor Cooking forum those many years ago.
My young family loved going out on a weekly trip to our favorite local bbq restaurant. It would tickle my wife and I watching our little boy tear into ribs, pulled pork, corn and corn muffins. He'd walk outa there with bbq sauce all over his clothes. The food was off the chain delicious.
Then.....the restaurant closed.
We were stranded. None of the other spots around compared.
I'd confided in a buddy about it.......his reply, "Time to buy a smoker and learn to do it yourself".
That is what brought me here.
With a newly assembled offset, plenty of charcoal & wood and a hongry family.....I gave it a whirl. I could do burgers and hot dogs and that was about it. Over time, with a heap of help and encouragement from Paymaster, NCHB, Blues Brother and other members here.....I was able to figure out how to smoke a butt....and then ribs and finally able to make that meal my family loved from the local bbq joint.
My young family loved going out on a weekly trip to our favorite local bbq restaurant. It would tickle my wife and I watching our little boy tear into ribs, pulled pork, corn and corn muffins. He'd walk outa there with bbq sauce all over his clothes. The food was off the chain delicious.
Then.....the restaurant closed.
We were stranded. None of the other spots around compared.
I'd confided in a buddy about it.......his reply, "Time to buy a smoker and learn to do it yourself".
That is what brought me here.
With a newly assembled offset, plenty of charcoal & wood and a hongry family.....I gave it a whirl. I could do burgers and hot dogs and that was about it. Over time, with a heap of help and encouragement from Paymaster, NCHB, Blues Brother and other members here.....I was able to figure out how to smoke a butt....and then ribs and finally able to make that meal my family loved from the local bbq joint.
And now, we're learning from you.So......here it is. This is the exact meal that brought me to Paymaster's Outdoor Cooking forum those many years ago.
My young family loved going out on a weekly trip to our favorite local bbq restaurant. It would tickle my wife and I watching our little boy tear into ribs, pulled pork, corn and corn muffins. He'd walk outa there with bbq sauce all over his clothes. The food was off the chain delicious.
Then.....the restaurant closed.
We were stranded. None of the other spots around compared.
I'd confided in a buddy about it.......his reply, "Time to buy a smoker and learn to do it yourself".
That is what brought me here.
With a newly assembled offset, plenty of charcoal & wood and a hongry family.....I gave it a whirl. I could do burgers and hot dogs and that was about it. Over time, with a heap of help and encouragement from Paymaster, NCHB, Blues Brother and other members here.....I was able to figure out how to smoke a butt....and then ribs and finally able to make that meal my family loved from the local bbq joint.
Diet burger with roasted poblanos, bacon, grilled onions, sharp cheddar, Monterey jack, and such:
Dub
Senior Member
And now, we're learning from you.
Thank you, man.....but I can show plenty examples of bad examples of what not to do quite often. I've made some horrid stuff recently that rivals the worst I did back in the early days. One thing I've learned is to not be scared to try new things.
Best advice I can give somebody getting started:
- Learn your pit.....find out how to maintain three critical ranges: 200-250, 325-375 and 500-600 degrees.
- Keep a meat temp chart handy as well as a reliable thermometer where you can make easy checks to ensure the food is safe but never overcooked.
- Go easy on spices....you can always add more....but you can't take them away.
- Log your recipes & update them as you make tweaks to them.
- Have fun and enjoy some relaxing times at home.
The best I can tell, this is the first meal I ever posted on here, back about 2009:
