Get your grub on

[Bacovish]

I figured with Memorial Day approaching I would start this and see what everybody is putting on the grill. I have never been a big take a pic of food guy but maybe someone or myself can pick up ideas and tips on what to grub on or how to prepare. Even show off your BBQ pits and smokers.

Today we are making one of our famalies favorites.
Boneless chicken thighs some stuffed cream cheese, jalapeño and Italian sausage. The others stuffed with avocado. You have to know everything is wrapped with bacon. If you haven't tried these you need to give them a shot. Simply incredible.

Sides are going to be where the Mrs comes into play with her baked beans and her grandmas German potato salad recipe.

Almost picked up a brisket but decided to save that for Memorial Day.

 

[Bacovish]

Here is a pic of our brisket cooker we made. Cooks everything very well.

 

[Todd Anderson]

I can smell it right through the computer screen!!!!!

That cooker is a DIY?

 

[Bacovish]

Yes sir. It's a design I made back in the day my grandpa told me about. It's a 6ft long propane tank turned vertical. My papa always believed food taste better when the juices fall in the fire. Also better for moisture. You can't see in the middle there is a baffle and a drip tray that protects the meat from flare ups but also lets the juices fall through into the fire box.
The round cylinder also seems to help with heat kinda like a convectional oven. When I start a fire it spins around like a tornado inside. Pretty cool.

 

[Todd Anderson]

I'm impressed. It looks like it would make for some delicious food!

 

[Todd Anderson]

My grilling all happens on a gas grill... not that exciting compared to hardcore grillers!

 

[JBrax]

Wow, that's impressive!

 

[Bacovish]

I'm impressed. It looks like it would make for some delicious food!

Thanks.

 

[Bacovish]

Wow, that's impressive!

Thank you.

 

[Prof.]

Man that is some cooker!! Good job!

 

[Bacovish]

I guess I should have titled this the "official" hopefully a mod will catch this and possibly make an edit.

 

[Leonard Caillouet]

Great design and execution.

 

[phillihp23]

I would expect no less, after all your in TX. Texin's do barbecue to the max....or shall I say a cut above. Eh, how else you gonna fit that longhorn on a Barbie!

 

[Sonnie]

I have something similar... but it ain't vertical like yours:

 

[Sonnie]

Our shop will be open Monday, so any cooking we do will likely be on Saturday. Last couple of years we had our place at the lake and always cooked up a bunch of meat, but I don't think we'll be doing that this year.

Here's a few recent photos I shared on FB...

 

[phillihp23]

Our shop will be open Monday, so any cooking we do will likely be on Saturday. Last couple of years we had our place at the lake and always cooked up a bunch of meat, but I don't think we'll be doing that this year.

Here's a few recent photos I shared on FB...

View attachment 1067 View attachment 1068

All we need is scratch and sniff monitors and its like we are there!

 

[Bacovish]

I would expect no less, after all your in TX. Texin's do barbecue to the max....or shall I say a cut above. Eh, how else you gonna fit that longhorn on a Barbie!

Lol. So true.

 

[Bacovish]

I have something similar... but it ain't vertical like yours:

Nice grill. Looks like you have a lot of rack space. I'm sure you could cook for couple people.

 

[Bacovish]

Our shop will be open Monday, so any cooking we do will likely be on Saturday. Last couple of years we had our place at the lake and always cooked up a bunch of meat, but I don't think we'll be doing that this year.

Here's a few recent photos I shared on FB...

View attachment 1067 View attachment 1068

Making me hungry. Time for a late snack. Brownies and vanilla ice cream.

 

[Sonnie]

lol... brownies and vanilla ice cream... sounds like one of those really late night scooby snacks.

I can't indulge like that or I'll be buying new pants.

btw... I like to crunch up the brownie and mix it in with the ice cream... then add some caramel topping. yummy!!

 

[Tonto]

Brownies...
Go get 2 of the hottest peppers you can find. I like Trinidad Scorpions. Seed and devein them, puree them in the oil the recipe calls for in the mini bowl of your food processor. Make the brownies as directed. I use Ghirardelli Triple Chocolate Brownie mix. They are the bomb!

 

[Sonnie]

Spicy hot brownies huh?

 

[Bacovish]

Wow. Never thought of that. I'll have to try it. Though I will say my mouth is on fire thinking about it.

 

[Bacovish]

Well looks like rain here most of the Memorial Day weekend. So the brisket long cook is out. but I will make what we call "rattlesnake eggs"

Take a jalapeño split and de-seed. Pack the 1/2 jalapeño with italian sausage(buy raw and remove the casing)
Lay in a layer of cream cheese on top of the sausage.
Wrap in bacon with toothpicks and season with steak seasoning.
Throw on the grill jalapeño side down and then flip to crisp the bacon. Cook until you get your desired texture. I like my bacon done. Should not take long on the grill at all.
All these ingredients together take the heat out of the jalapeño and you can actually taste it not feel it(the heat). Enjoy.

 

[Sonnie]

I believe I will try that myself on Monday when I start cooking our grub for the day. Sounds delicious. Wonder if some Italian bratwurst would work okay.

So... I eat fresh jalapeño with my salad ... slice edge long ways in thin strips and then in half. I use it instead of bell pepper. And I make my own garlic and herb dressing with light tasting olive oil and Regina white wine vinegar. Our jalapeño's down here are no where close to hot. Occasionally I'll get one that is warm.