Green pork chili

Hmmm... So 11 people all bringin chili to work tomorrow and I wanted something different so here it is...

Red onions, tomatillos, jalapenos, garlic, pork shoulder, chicken stock & cilantro.

We'll see how it turns out.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34245,00.html

Brisket & bologna

Thanks to Skee & Russ the brisket turned out fantastic... Mostly stolen from a post on the eggnation blog (http://eggnation.blogspot.com/2007/10/brisket-to-go.html) I rubbed the brisket with some John Henry's Pecan Rub (Jack Wills) and let it sweat for about an hour while the smoker got up to temp (225 degrees). Added some apple wood (actually, all that I had left) and added the bologna and brisket to the Egg and let them both cook for about 5 hours. At this point I removed the bologna & wrapped the brisket in foil and added the special sauce (follow the link above) and brought the smoker up to 350 for about 2 more hours. By this time it was gettin close to dinner time and the meat was nice and tender. I let it rest for about 30 minutes before cutting into it as you can see above. I was very happy with this method as it only took 7 hours to cook and was very tender and moist.

Its chicken tonight

Hour at 350, 15 minutes at 450 (until internal temp hit 190), salt, pepper & olive oil.

Da meat

Since i update this via email, its easier to create a post for each pic so here is the ribeyes before I cook em. Will post 1 final pic of the finished product.

update: doh, forgot a pic of the final product. wasn't too bad, overcooked the thinner steak.

Holy mapp gas batman, wheres the food?

Well, steaks tonight wit a bit o' montreal steak seasoning, chinese five spice and butter, oh yea, and a sweet potatoe on the side. Plan to use some cherry wood for smoke flavor... More info to come.

wtf

Sent this pic to Russ last night to make sure everything was okay and he had no idea what it was...

Mammoth chops

Just some pork loin chops, butter, sage, parsley & honey mustard. Oh yea, salt & pepper of course, 450 about 20 minutes on the egg.

sausages

Reasors hot links, brats & krebbs oklahoma itilian sausages. Pics of the finished product soon to follow... If I remember ;)

Stout

Sorry no bbq picks but its the next best thing. Picked me up a rogue shakespeare stout clone from high gravity and just couldnt wait to get it started. Four or five weeks and i'll let ya know how it turns out...

http://www.rogue.com/brews.html#shakespeare

http://www.highgravitybrew.com/productcart/pc/viewPrd.asp?idcategory=67&idproduct=1824