USVI-On-Line

Ok I'm leaving for work and can't wait to see what other goodies there are here when I get home tonight! You guys are all incredible cooks! I made hubby join so he can see what everyone is cooking. He should be posting soon! Have a beautiful day everyone. It is going to be 78 and sunny here today! It would be a great day to be smokin meat here!

onislandtime wrote:Ron_L,

We know exactly were Batavia is...we're invading at noon for lunch

Dinner today...Pork Chops on the grill w/home made Mango BBQ sauce

I saved some of everything for during the week, so there's food in the fridge!

Mango BBQ sauce sounds good. Will you share the recipe?

waterguy wrote:Hi Ron
I all ready have the smoker it's just buried under about 2 feet of snow from the last 2 weeks of nonstop snowing. Its a custom made Texas smker I pickrd up in San Antonio a while back.
Tom

Sorry about the snow... 90% of ours is gone. If the weather stays like this for a few more days you should be able to get it out

Ron, Damn nice even smoke ring on brisket.

Going to be in the low 90's today. No snow,

I wonder how far it is from Arkansas to Illinois. I want some right now!!!!!
I'm really impressed with you and I want one of those stand thingies for the peppers. Where can I get one?
Do you have a restaurant? I really want to try one of those fatties.

wontongirl wrote:I wonder how far it is from Arkansas to Illinois. I want some right now!!!!!
I'm really impressed with you and I want one of those stand thingies for the peppers. Where can I get one?
Do you have a restaurant? I really want to try one of those fatties.

Nope.. No restaurant, but that's one of my retirement goals. A combo coffee shop/BBQ joints. Coffee in the morning and BBQ for lunch and dinner.

The chili grill is available online at

http://www.chilegrill.com/Chile-Grills- ... 1-c-1.html

Also, look on eBay. They may be cheaper. Also, in Arkansas you may be able to find one in the store. Academy Sports has stores in Little Rock, Fort Smith and Sherwood. They carry smokers and supplies so they may have one.

As far as fatties go, they are so simple and surprisingly good. You could could them on a regular grill using indirect, low heat. For smoke flavor you can get wood chips, soak them in water or fruit juice and then put them in a packet of foil with a few holes poked in it. Put the foil on the fire and the chips will smolder and make smoke. For a one pound sausage log I cook it for about 3 hours at 225 degrees (until the internal temp is 160 degrees). Jimmy Dean Sage or Maple flavor are the best by themselves, the regular and Italian are good for stuffing. Smoked and crumbled Italian is great on pizzas and in spaghetti sauce. I also slice the sage or maple the next morning, brown in a pan and make a sammie with a biscuit and a slice of cheese. The turkey one was a pre-seasoned turkey breakfast sausage roll that came out great. Turkey will dry out since there isn't as much fat so that's why I wrapped it in bacon (OK... that's the excuse I used. Everything is better wrapped in bacon, even bacon )

My favorite fatty, however, was a concoction that I came up with for a gathering of BBQers. I fashioned it after a Chili Relleno. I call it the Fatty Ronello . I took a regular flavor JD log, flattened it and added a layer poblano pepper strips. Then I added a layer of of cheese (I used Pepper Jack cheese, but anything would be OK)and finally a layer of fresh chorizo. I rolled the whole thing up securely and cooked. This one is so good that a friend adapted it for his BBQ restaurant in Wikieup, AZ.

Ok, this post is just CRUEL! Here I am trying to lose my 15 (ok 30, ok 40) lbs before my trip to STJ and he goes posting that! MEAN MEAN MEAN.

But Flip-Flop, it's all good if you're doing the Atkins low carb diet, LOL

Sorry I'm late. Busy evening.

How about a nice ham with a pineapple-maple glaze?



Yum-O!

OK... I'll stop.

Nice lookin' vittles there Ron - good job!

Great food porn!

Your making me hungry again

Yum-o indeed! You cooked enough food for the entire forum! Can we all come over?

liamsaunt wrote:Yum-o indeed! You cooked enough food for the entire forum! Can we all come over?

I guess I did cook a bit much! I figured I would fill the cooker since I was firing it up. Most of the food is packaged in dinner-sized chunks for my parents to eat while they are here and to take home. I kept enough of everything for us to eat during the week and one brisket is frozen whole for me to take with me to our corporate offices in Reston, VA next week. All of my co-workers requested brisket for dinner one night so I'm bringing one and they are supplying the sides and the beer!