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Miss Being Here ...

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Post Mon Feb 27, 2012 12:47 am
Cactus1 well done
well done

Posts: 742
Location: Indian Head Park, IL.
After taking most of the winter off, I went back to work two weeks ago and haven't had a lot of time to check things out. I leave for work about 1:00 P.M. and get home between midnight and 01:00 A.M.
Cooked today, with a vengence - haven't cooked for almost 3 weeks and was going through withdrawal.
Fired up the 18 1/2" WSM and did a bone in pork butt, sirloin tip roast, and 6 pork steaks.
Fired up the 26 3/4" OTG and did 6 bone in skin on chicken breasts and 12 chicken legs + 4 boneless ribeye steaks for dinner.
Also tried to make my Grandma's version of potato dumplings. These haven't been made in over 25 years and Grandma didn't leave a recipe. They're not like any potato dumpling that I can find a recipe for. They're grey and ugly. They clump together. Let shredded cheddar cheese melt over them. We called them "squishy noodles. They were great! Mine didn't turn out but I learned some things and I'll try again next weekend.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Mon Feb 27, 2012 10:18 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7445
Location: Stoughton, WI
Yeah, I hate it when work gets in the way and ruins things. :wink:

So were you cooking for a small army or do you have a fridge full of leftovers now?

Brad

Post Mon Feb 27, 2012 11:51 am
Cactus1 well done
well done

Posts: 742
Location: Indian Head Park, IL.
Wife and stepdaughter have busy schedules also - both get home from work around 6:00 P.M. + the almost 3 year old grandson keeps everyone hopping.
Just took cooking pressure off of them. Vac packed and froze the sirloin tip, 1/2 the butt - I didn't pull it, and half the chicken. I enjoy the cook and guess it made sense to just load up and go.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG


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