Food / Drink TCG Grillers, smokers and red meat enthusiasts
- Thread starter OffshoreDrilling
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Chops for tonight dinner and lunch tomorrow
Chicken for my salad for dinner tomorrow
Italian sausage for whenever, needed to be cooked before it went bad
Chicken for my salad for dinner tomorrow
Italian sausage for whenever, needed to be cooked before it went bad
It’s been a while but I bought lechón asado at a place on the north side of Chicago called La Unica. They are still there. Not sure if they still do a whole pig. They actually will sell like the leg portion instead of the whole pig. Maybe
Shawn1112 knows more
I know the place, but never been inside so no clue. You can get the lechon asado at other places including Tony’s. Although you might have to order it at Tony’s as I think they only stock them around the holidaysIt’s been a while but I bought lechón asado at a place on the north side of Chicago called La Unica. They are still there. Not sure if they still do a whole pig. They actually will sell like the leg portion instead of the whole pig. Maybe
Please give a “warm” welcome (pun intended) to the newest edition of the Gladiator family, Weber Genesis II S-435.
Turn that fucker on and get some meat on it. Those stickers might not pull off cleanly in the cold. Get the grill one off while the grill is on
Tried my hand at making bacon today.
I bought a pork belly from Costco and started the curing process last weekend, today smoked it, tomorrow night Ill cut it up and make some.
This is after 5 hours on the smoker, most of it at 150 but I'd bump it up to 225-250 for short stints to render a little bit of the fat out.
I bought a pork belly from Costco and started the curing process last weekend, today smoked it, tomorrow night Ill cut it up and make some.
This is after 5 hours on the smoker, most of it at 150 but I'd bump it up to 225-250 for short stints to render a little bit of the fat out.
You ever try just marinating in Italian salad dressing? It’s actually decent and different
First cook of 24. Backs on WSM, apricot wood, jealous devil lump. 50/50 binder of mustard and hoff hot sauce. Rub was just SPG, wrapped with brown sugar and Kosmos habanero cherry glaze.
Thanks! Been a complicated couple of years.
Update wise, i got completely screwed out of Fatstack smoker, i waited 2.5 years for. I was #69 on the list for FS120 and a "fatstack founder" whatever that meant. Guy got to 43ish built, had a bunch of weird excuses, ghosted out. I've got a Goldee's on order now. If you like drama, or bbq drama, check the reddit on Fatstack smokers. Sheesh. Crazy for how established their name was.
I'll never turn my back on the WSM, or stop cooking on it, or ever sell it, but look forward to the Goldees pit. Looking like late April or early May for delivery.
Update wise, i got completely screwed out of Fatstack smoker, i waited 2.5 years for. I was #69 on the list for FS120 and a "fatstack founder" whatever that meant. Guy got to 43ish built, had a bunch of weird excuses, ghosted out. I've got a Goldee's on order now. If you like drama, or bbq drama, check the reddit on Fatstack smokers. Sheesh. Crazy for how established their name was.
I'll never turn my back on the WSM, or stop cooking on it, or ever sell it, but look forward to the Goldees pit. Looking like late April or early May for delivery.
Stopped by my dad’s house and he was smoking some fish (steelhead he caught) on the traeger. Used a smoke bomb. Looks good, not a fish person so didn’t try it.
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