The Cooking Thread
#1
The Cooking Thread
Back in high school I used to take those high end microwave dinners and sent them on the engine of my grand am. Between driving around at lunch and sitting there for a few classes I'd come back to a nice hot snack by the end of the day.
Now ive upgraded to a kitchen and electric smoker. I chose electric for the portability at the race track. I carry around a small bag of wood and a 30lb smoker. Plug into the generator that's being used for the ire warmers and hot tub anyway and I'll make a 12-14hr porkbutt one day and a 6-8hr brisket the next. No one seems to know the difference me it's much cleaner than a fired pit.
At home I love to eat, so much so lately that I now am the heaviest ever so I'm taking steps to hault that. I won't end up like my parents who are severely over weight and I think it's time to quit using my lung surgery in the Marine Corps as an excuse.
Now ive upgraded to a kitchen and electric smoker. I chose electric for the portability at the race track. I carry around a small bag of wood and a 30lb smoker. Plug into the generator that's being used for the ire warmers and hot tub anyway and I'll make a 12-14hr porkbutt one day and a 6-8hr brisket the next. No one seems to know the difference me it's much cleaner than a fired pit.
At home I love to eat, so much so lately that I now am the heaviest ever so I'm taking steps to hault that. I won't end up like my parents who are severely over weight and I think it's time to quit using my lung surgery in the Marine Corps as an excuse.
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#10
My attempt at eating a little healthier, lately my typical breakfast; small potato, 1/2 bell pepper, 1/2 jalapeno, 1/2 other pepper like poblano or anaheim (whatever's on sale) onion and and some meat like ham, sausage, turkey (again, whatever's on sale) and then 3 eggs scrambled in.
I'll cut everything up at once and place them in little Rubbermaid containers for each day and pop them in the freezer. Throw it on the skillet in the morning and crack in 3 eggs. Various seasonings keep it interesting, if you don't use garlic salt on everything, you're missing out on life.
I'll cut everything up at once and place them in little Rubbermaid containers for each day and pop them in the freezer. Throw it on the skillet in the morning and crack in 3 eggs. Various seasonings keep it interesting, if you don't use garlic salt on everything, you're missing out on life.
#11
As far as everything else goes, I love smoking briskets and butts. Did a 12# brisket for mother's day at my inlaws. Started it at 3am and pulled around 6pm. Fantastic flavor and super tender.