Some Food Porn Pictures

We’ve been busy lately. No excuse for it. Haven’t had much time to work on recipes or post up new stuff and we’ve just been doing old things around here, but I thought I’d share some pictures anyway today. One thing we have been doing is homebrewing. This picture was a few weeks ago when we brewed up an Irish Red. Due to rain and cold weather, we had to brew in the garage.  

Brewing an Irish Red
Brewing an Irish Red

While we were working on the brew, we also had two rack of spare ribs going.

Spare ribs on the Egg
Spare ribs on the Egg

Sometimes you just get a craving for a good burger. These ones were 80/20 ground rib eye. If you can get ground rib eye rather than chuck, I’d suggest trying it.

Ground rib eye burger and ABTs
Ground rib eye burger and ABTs

We recently found thinly sliced brisket at a nearby Asian store. Picked it up not being sure what we were going to do with it. How about using it for ABTs instead of bacon?

Brisket wrapped ABTs
Brisket wrapped ABTs

In an effort to eat better, we pulled the wok out and did some stir fry on the Egg.

Shrimp stir fry
Shrimp stir fry

And how can you resist some leg quarters? Half rubbed with John Henry’s Texas Chicken Tickler and half with Salt Lick Rub.

Chicken leg quarters cooking indirect.
Chicken leg quarters cooking indirect.

Brush ’em with a little Lauren’s Spicy Sauce from Salt Lick and add some home made venison jalapeno cheese sausage.

Almost done.
Almost done.

Served up with some sautéed ‘shrooms and some kale. Um, Um good.

Dinner is served
Dinner is served

I’ll try and work on and finish up some new recipes this weekend to share with you this week. Unless March Madness ends up taking too much of my time. Sorry for the lack of new recipes lately. Hope this food porn will hold you over till then. Thanks for benig patient with us.

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13 thoughts on “Some Food Porn Pictures

    1. It sure was, Brian. An unused turkey frier. I know you can brew beer, just takes patience. Heck, if you can can boil water, you can brew beer. You should give it a try. Just bottled that batch in the picture this weekend. Now, I just have to hurry up and wait 2 weeks before I can drink it.

  1. How did that brisket turn out on the ABT’s, was it good or did it dry out. I could see it going either way.

    Also you gave me a great idea, what about putting ABT’s on top of a burger, 2 or 3 of them? That would be good I think! Or we could just chop them up and put them in Jucy Lucy style.

    You’re making me hungry, J!

  2. We used the Salt Lick rub this weekend after brining ribs and chicken in salty beer. Then used Franklin’s BBQ sauce for basting. I highly recommend the Franklin’s sauce!!!

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