What's for supper?

[WhopperPlate]

The only time I tried curry I didn't like it but it was a different place
Their lunch menu is limited. I want to try the pineapple fried rice but my wife is highly allergic to pineapple

A bad curry is no substitute for a good curry . I have had my fair share

[cbass]

The only time I tried curry I didn't like it but it was a different place
Their lunch menu is limited. I want to try the pineapple fried rice but my wife is highly allergic to pineapple

A bad curry is no substitute for a good curry . I have had my fair share

Maybe next time. The first curry I tried was a bad experience

[stelligan]

Smoked meat tonight. Starting with the point of the brisket. Already stashed the ribs and chicken for later. Couldn't waste that 13 hours of smoke......

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[cbass]

Hell yeah brother looks awesome

[cbass]

Went to the Rockbridge

[ViperDoc]

No ammo this time, huh? Boring.

[didit]

Hmm --

Pizza

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[cbass]

That looks amazing. We had homemade pizza last night but I forgot to get a pic

[cbass]

God is great!

[cbass]

Whose are these?

[cbass]

Done ribs today

[ViperDoc]

Done ribs today

Love me some ribs. If you have the patience and a pellet smoker, I highly recommend the "3-2-1" recipe.

Brush your ribs with mustard, Worchestershire, apple juice; cover with your favorite rub, wrap with saran wrap. Sit in fridge overnight.
6.5 hours before dinner:
Bring ribs to room temperature.
Rack smoke at 150 F for 3 HOURS.
Remove, place on double foil, baste with apple juice, brown sugar, and honey, Wrap tight and smoke at 225 F for 2 HOURS.
Remove from heat, remove foil.
Baste with favorite BBQ sauce and smoke open on grill at 225 F for an additional 1 HOUR.

ENJOY. AAAAAAHHHHHHH.......burp.

[cbass]

I do something pretty similar except with a regular smoker. I'd like to have a pellet grill particularly wheen the weather's bad but i enjoy tending the fire. It was 82 and beautiful yesterday.
3 hours at 200 then wrap in foil and 2 hours at 250. I use a mustard base then dry rub and spritz with apple juice as it's smoking. I put butter and honey on emwhen I wrap. Then let em sit then sauce then grill a bit. They're actually better if you let them sit in the fridge over night then grill.
It's basically Memphis style ribs

It gets a good texture you can pull tge bones out but still get a good bite on them.
This was farm raised pig so it's not as thick as the sterioded up pork you get at the store. I probably could have reduced the cooking time a bit.

[didit]

That looks amazing. We had homemade pizza last night but I forgot to get a pic

I somehow missed this comment in passing. T'was excellent. Briefly accused of putting on too much pepperoni, and forgiven once the first slices disappeared.

Enjoying watching the ribs (and other BBQ/smoke) passing around with knowledge that that season restarts here in a few more weeks.

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[TUBEDUDE]

I use my Kamado twice a week year round. I just work faster when it's near freezing. The wife can't eat filet from a pan anymore. It has to be slow smoked and reverse seared. In the last 20 years I've ruined her pedestrian tastes.