What are you eating?

[ChamberNut]

BBQ'd some ribs today in my new smoker.  Did one with a dry rub and the other with a wet rub of roughly 1 part Stubbs BBQ sauce and 3 parts Mango Chutney:



Here they are after about 4 hours:



Not a great picture, the flash was too bright, but you can see the smoke ring on these fairly well:

Whoa man!  That looks mighty tasty! 

[toledobass]

That does look good....what temp are you smoking those at? 

[bwv 1080]

That does look good....what temp are you smoking those at? 

its ranged between 230 and 260, used pecan (no charcoal)

[Diletante]

Oh, bwv 1080, you've made me drool.

Right now I'm not eating anything, but I would kill for a chocolate chips-muffin with a nice cup of hot chocolate. It's cold out there!

[toledobass]

is pecan a 'mild' smoke?  It seems like it would be if you only used the wood.  I've never tried it.  I really need to get a decent smoker one of these days.  Actually I guess I'd like to get 2.  One for doing things like ribs then one that is easier at holding lower temperatures for making bacon, smoking salmon and stuff like that.  I use an old trusty Weber kettle to smoke ribs in and while it gets the job done it isn't the most convenient thing for tending the fire/smoke/temp. Do you use something besides water in a drip pan to keep the environment moist?  I've used apple juice and beer before but I'm still not convinced it makes a difference.


Allan 

[bwv 1080]

is pecan a 'mild' smoke?  It seems like it would be if you only used the wood.  I've never tried it.  I really need to get a decent smoker one of these days.  Actually I guess I'd like to get 2.  One for doing things like ribs then one that is easier at holding lower temperatures for making bacon, smoking salmon and stuff like that.  I use an old trusty Weber kettle to smoke ribs in and while it gets the job done it isn't the most convenient thing for tending the fire/smoke/temp. Do you use something besides water in a drip pan to keep the environment moist?  I've used apple juice and beer before but I'm still not convinced it makes a difference.


Allan 

Yes, pecan is very mild.  I have used drip pans, but have found they are not really necessary (perhaps its the 90% humidity around here).  I just got a side box smoker a few weeks ago, having used vertical smokers for years.  It is definitely easier to manage the fire

[Brünnhilde ewig]

It's been a busy morning, no time to think of what to cook and then cook it, lots easier to stop at Fred Meyer's Deli, pick up a baked chicken breast and add my own touch: Schnittlauchbrot! Delicious and easy: Spread some butter on German rye bread and then sprinkle with finely chopped chives. A sliced tomato on the side, an apricot for dessert and all complimented by an uncomplicated white wine from Italy.  0:)

[toledobass]

sounds simple, delicious and totally satisfying!!!! Wish I could be there to lunch with you!!!

Allan

[DavidRoss]

PBJ--Scudder's old fashioned, Smucker's raspberry, on whole wheat, chased with cold 1% milk--yum!

[toledobass]

that sounds like an awesome lunch too!!!!!!

[DavidRoss]

...Fred Meyer's Deli...

This must be Lis....

[matti]

It's been a busy morning, no time to think of what to cook and then cook it, lots easier to stop at Fred Meyer's Deli, pick up a baked chicken breast and add my own touch: Schnittlauchbrot! Delicious and easy: Spread some butter on German rye bread and then sprinkle with finely chopped chives. A sliced tomato on the side, an apricot for dessert and all complimented by an uncomplicated white wine from Italy.  0:)

Looks great, sounds great and I'm sure it tasted great, but is that really rye bread? It looks so... whitish. 

[Brünnhilde ewig]

but is that really rye bread? It looks so... whitish. 

Matti, it's called Mischbrot, the lightest version of regular German breads. I think it's a mix of wheat and rye, heavy on the wheat. A week or so ago I posted a picture of the variety of breads I received from a German baker in Alabama, the sliced open one is Mischbrot.

Some day, my dear Matti, some day, I hope to eat YOUR native bread after having fished in YOUR lake! 

[Brünnhilde ewig]

This must be Lis....

David, you are ref. to my new avatar?

I upgraded my MS Explorer 7 to No. 8 and had nothing but problems and in the process I was kicked out of GMG and for unknown reasons Rob refused to let me back in, no matter what I tried. Finally I had to start from scratch - I couldn't even get in as an unidentified Guest! - so I got pissed and searched for a special avatar. Found it! It's a historical painting of Margarete Maultasch, the Countess of Tyrol (1318 to 1369) one of my favourite female historical mover and shaker. I love her, don't you too? 

[Bogey]

Just took a can of these:



Put them on one of these:



and then added a bunch of this, which made all the magic happen:

[bhodges]

and then added a bunch of this, which made all the magic happen:

Cholula rocks!  It's good on anything. 

*well, maybe not peach ice cream*

--Bruce

[SonicMan46]

It's been a busy morning, no time to think of what to cook and then cook it, lots easier to stop at Fred Meyer's Deli, pick up a baked chicken breast and add my own touch: Schnittlauchbrot! Delicious and easy: Spread some butter on German rye bread and then sprinkle with finely chopped chives. A sliced tomato on the side, an apricot for dessert and all complimented by an uncomplicated white wine from Italy.  0:)

Hello Lis - sorry about your problems w/ the new IE, I've stuck w/ the older version despite Windows updating begging me to change - will wait a little longer?

But, that meal looks great!    I've been on my own for a few days - just now steaming up some crab legs - will take some pics shortly and post!  Dave 

[Brünnhilde ewig]

Nothing to do with eating, but an important warning: Stay away from MS Explorer 8!

Dave, I just contacted my Guru who told me that once you downloaded the update, you can not remove it and go back to IE 7, at least I can't. He will be here tomorrow and see what he can do. He recommended I download Firefox in the mean time!

Grrrrrrrrrrr!
Lis

[SonicMan46]

Well, my wife, Susan, is visiting her mother in Long Island (Montauk), so I've been on my own for 3 nights (returns tomorrow) - went out to dinner last night w/ some friends - great evening; for me, some wonderful 'broiled trout' w/ veggies @ my Mountain bistro!

Tonight, just a salad w/ crab legs, plus some wine:

Salad:  Mixed greens w/ mandarin oranges, crumbled blue cheese, chopped walnuts - dressing light raspberry vinaigrette (actually mixed up a couple for a sweet-sour taste) - used a lot of greens, so got my fiber in for the day!

Crab:  Steamed King Crab legs - just 12 minutes & plenty of delicious meat!  Now, butter is the preferred accompaniment w/ crab, but I need to avoid calories & fat, so I make up my own mixture (seen in the pic), i.e. good quality commercial cocktail sauce mixed w/ chopped horseradish, plus a little fresh-squeezed lemon - tangy & delicious!

Wine:  Rosenblum (2007) Viognier - a perennial favorite of mine & excellent w/ the crab!  

P.S. Click on the image for a BIGGER view! 

[Brünnhilde ewig]

Yummy looking crab dinner, Dave! What an inventive and efficient cook you are. I'd never attempt to do any crustation meal, too complicated.

I go for the simple Hausmannskost, like what I had today: Steamed cauliflower with breadcrumbs browned in unsalted butter, mashed potatoes made with Greek yoghurt - I didn't have milk! -, a Bavarian Knackwurst from the Illinois Bavarian Sausage company and for dessert more fresh fruit: Sliced nectarine with Greek Honey Yoghurt. Same white Italian wine left over from yesterday.

Sorry, Allan, no Schnittlauchbrot, so you won't be over today?