Hey, what type of rub/seasoning did you use with the scallops? Man, those look good!
sea salt
pepper
olive oil
dizzy pig tsunami spin
dizzy pig dizzy dust
(i love all the dizzy pig seasonings.)
And then at the end of it all, I go back to foil and let it sit in the smallest cooler (preheated with hot water) that it will all fit in for about an hour. It makes a huge difference.
Doesn’t matter what time of day I see those pics–I get hungry!
As if we ever needed to justify grilling and beer drinking. See this link
http://shine.yahoo.com/channel/health/5-tricks-to-grill-your-way-to-better-health-1464885/
Marinate meats. Marinating can reduce HCA formation by as much as 92 to 99 percent, according to the American Institute for Cancer Research (AICR). One study in the Journal of Agriculture and Food Chemistry showed that marinating red meat in beer or wine for two hours significantly reduced HCAs. Scientists believe the antioxidants in these marinades block HCAs from forming.
also posted this on ethnic cooking.
made some abt’s tonight…
50/50 ground beef and pork
1/3 less fat philly cream cheese
bbq rub
bacon
jalapenos
That’s some really fine looking Q my friend. Nice pics Great with beer I’ll bet…
What time and temp (ball park) do you like to grill them for?
i cook them white hot coal until the bacon is crispy. that seems to work perfectly.
Just did my first pork butt with homebrew porter glaze. To die for! Sorry no pics.
Food looks great, but I’m actually more interested in the wire skewers. They clean up OK? I saw them, looked like they were braided wire and wondered about cleanup.
Rubbed these spare ribs after work last night. Just put them in the smoker with an 80/20 mix of Hickory and Maple.
Doin’ the old 3-2-1 so they’ll get 3 hours of smoke then get foiled, then lightly sauced and finished off for an hour. Can’t wait for dinner tonight!
A good IPA will be in order for that!
Looks and sounds tasty for sure.
Awesome job on those kebobs…my mouth is watering.
Bird.
Best pic I could get with all the smoke. 5.5hrs on, then wrapped in foil and sitting in the cooler about an hour. I know it’ll kinda wreck the skin but waiting for the bread to finish.
they clean up great. i actually haven’t even had food stick to them.
10lb pork butt this weekend:
This weekend was my first overnight cook on my new UDS, and my first mostly unattended cook. 16 hours (without adding more fuel) at 225F with pecan, then wrapped it up for 2 hours until pulling and serving with homemade coleslaw, cornbread, carolina vinegar sauce, and carolina mustard sauce.
Carolina mustard sauce - Upstate style I hope and home made ;D
I am an ignorant Canadian, so I have no idea what “upstate style” means, but yes it was a homemade mustard sauce. First time making it as well (in the past, I’ve only made a vinegar sauce), and the whole family thought it was fantastic.
There are about 6 distinct styles of BBQ sauce in the Carolinas in 3 major categories. Tomato based, vinegar based and mustard based.
In the upstate of South Carolina we prefer the mustard based. Mustard thinned with a bit of vinegar and some sweetness added with honey or molasses and whole lot of black pepper. If you really want to do it right, puree a peach for the sweet part.
You know its right when you buddy takes a bite and just nods and mumbles “damn!” while chewing a mouth full.
