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I came.
 

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Discussion Starter #9 (Edited)
doesnt need buffalo sauce...it was soaked in peach and soy sauce...rubbed with a local butcher's chicken rub...the testament to how good that chicken was that i never got a piece...it was gone...FAST...

i even quit putting bbq sauce on my ribs...

when i spend hours cooking something i want to taste the meat...

but to each their own...you'd have to bring your own sauce though...i dont stock that...(dont get me wrong...i like hot wings and hot sauce too)

those jalapenos are going on the permanent menu...
 

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Ah, if it already soaked in some stuff no need for the sauce. :D I've stopped using a lot of sauces on my steaks and chicken, no need for A1 and BBQ sauce when the meat is already damn good :D

But I can devour me some hot wings man.
 

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I wish i had some pictures of my ribs that i grill...AMAZING. winter time now though :( too late.
 

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some of my porn.
 

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also
 

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Discussion Starter #17
cut the jalapenos in half...de-seed and de-vein it...about half a slice of jack or colby jack cheese folded to fit in the jalapenos...a half piece of bacon draped over the top and cook...

i did mine on my smoker at about 230-240 degrees for an hour...until the bacon firms and darkens in color...

i am sure you can cook them in the oven...they just cant get direct heat because they will cook too fast on the outside and not cook the bacon AND bacon grease + open flame = ???

they are VERY good...and not all that hot...nice blend of the three flavors...
 

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Discussion Starter #19 (Edited)
damn. All that looks good.
you use any wood chips to smoke that? I usually use mesquite when I do ribs / pork on the grill.
i used a combination of oak and cherry chips...i love the oak for the strong smoky flavor...and the cherry adds a bit of sweetness...

the jack daniels oak chips are awesome...i soak them in either wine or water for a few hours before i use them...

i get them cheap at the local foodsco...they say the fruit woods are better for pork...while oaks are better for red meat...but whatever suits your taste...do it...

:)

more porn please...that also includes baked goods...
 

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I use madrone and oak, because I get it for free. I'm not a serious smoker yet, I just make a small pile of hardwood charcoal in one corner of the weber with some small wood chunks on top. I put the food on the opposite side of the grill and cook with the lid shut, It's more like baking with a little smoke action. Once I get a little free time I have been meaning to make a serious business smoker out of a steel drum of some sort.

Here's a small 3-tip I did a while ago:







All of the gorgeous sustenance on this page encourages me to step my game up. Lets keep this going !
 
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