I'm making traditional guacamole, some chinese boneless BBQ ribs (king of like roast pork) and a New Orlean's Shrimp Creole over basmati rice. Spaten, Palm, Blue Moon, Bulleit Bourbon and Monkey Shoulder Scotch. What are you smoker guys doing? _
Can we come over if she is a good cook? Me, my wife two 8 year old boys. Kidding. Stokes I don't believe you can cook all those things. You always say you cook something but I haven't seen a picture for a long time now. Pics or it didn't happen.
Just purchased my newest toy. Wifey got it for me for a BDay gift. My BDay isn't until Dec. but this will definitely carry me throughout the year. Its really good to turn 60. Gonna fire up my Stumps XL Baby gravity fed smoker. Gonna feed it a Turkey Breast, a Pork Butt for pulled pork, St. Louis style ribs and I'm thinking either a Beef Chuck Roast, Leg of Lamb or a Brisket. I also got a cured Pork Belly I need to get smoked for February's bacon supply. Throw in some baked beans and perhaps even some broiled cheese Mac (I love the crispy crust on cheese mac). Knocking all that down with some Makers Mark 46.. Gonna set the Stumps to 225F (BBQ Guru DigiQ Dx2) and use Cherry and Pecan woods and a Cranberry juice injection/spray. At least a 12hr smoke is in the cards.. Let the good times roll!
Cmon over to my place Mute. Bring a date and your appetite and enjoy the day man! No need to stress shit.
Grandpa C Can you post Pics after you cook? Also one tiny request. Can you guys give an executive decision and cut byz's vacation short? I truly miss the guy.
Wings, spreads, chips, etc; the classics. If you can't hold it while giving Brady the finger, it doesn't belong! Plus my 12 yo will starve before eating a real meal
Kick off is 7:30 AM for me but my bar will be open (owned by a guy from Buffalo) , no idea what will be on the menu but there a few South African expats and they have this sausage called boerwars (like the actual boerwars) so my guess is that will be something.
I'll see what I can do but remember, Byz asked to leave. The guy was out of control. Always attacking other posters and just generally being disruptive. I'll talk it over with the other Mods though. Let it never be said we don't listen to our posters...
I made a small batch of the shrimp creole last week and I have picks, I'll load them up to photobucket later and post them. I make my guacamole probably once a month, never thought it was interesting enough to take a picture. I'll take photos and post that too. The Chinese BBQ is real easy. Even YOU could do it. If you knew where to get the marinaded hahaha (not sold on the mainland ). _
How big is that bad boy? How much can you fit on it? I'm thinking about getting a Green Egg, just can't decide on size. _
It's a beast of a smoker JS. Taken from Stumpsmokers.com: 4 shelves which can hold.. 16 slabs of Baby Back ribs 12 slabs of St. Louis style ribs 8 large Briskets 12 Boston butts 24 to 28 Chicken halves "Baby" weighs in at 400lbs. I think I'm gonna name her "baby" just because she's so damn big. She's a brickhouse! The reason why I got it is that its a insulated smoker. I got the internal temp up to 400F this week in the snow for seasoning. Had to have Baby online for tomorrow's smoke so time wasn't my friend. It held 200F all night after I shut off all the air. Outside temp was 10F. You can't go wrong with a ceramic smoker. BGE is a legend as you can get really high temps AND set up a DigiQ Dx2 to moderate and monitor temps. I would go as big as the wallet allows. Better to have the size and not need it. Especially since you like to cook big like I do..
