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Results 1 to 9 of 9
  1. #1
    Join Date
    Feb 2008
    Location
    El Paso, TX
    Posts
    114

    Default Birthday dinner pics......


    Weedburner taking care o bizness!!!



    First time with Stella........not bad, bu tnot great. Bigggg Ribbies and a Cube for Jr.


    Baked taters.



    I call it Dinner On the Dryer.............only space I could find. Wine was fine and I'm stuffed!!!
    WSM, a couple UDS's, MUDS....etc.
    Sun City BBQ Blog

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Super lookin slice of heaven Rex. Looks like you had a mighty fine B-Day dinner. Gotta luv that dinner on a dryer scheme.

    Thanks for sharing
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Happy B-day bro, nice dinner!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  4. #4
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Looks like a great meal, bro! First time I've seen sticks in a kettle, though! That just adds to the fun!

    I'm glad I got a beef fix last night, even though it was a restaurant. Otherwise I'd be eating my shoes about now.
    Rob - TX Sandman
    Plank Owner, TQJ

  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,736

    Default

    Now THAT is a plate-O-eats Rex! Who cares where you had to eat it.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Feb 2008
    Location
    El Paso, TX
    Posts
    114

    Default

    Thanks!!
    The wine went down really good. A little sluggish this morning!
    Wish I could eat ribeye every day.
    WSM, a couple UDS's, MUDS....etc.
    Sun City BBQ Blog

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default



    The only thing that beats a ribeye is a bone-in ribeye IMHO, and grilled over hardwood flame to beat.

    What did you use for the dressing on the belgian endive salad, or was that romaine hearts?

  8. #8
    Join Date
    Feb 2008
    Location
    El Paso, TX
    Posts
    114

    Default

    I love the taste of grilling over wood. There were a few briquettes but enough wood to impart some heat and flavor.
    They were a perfect med/rare.

    Those are endive with a whole grain mustard, honey, garlic, pepper, EVOO, and balsamic dressing, tiny bit of salt and some white wine to thin it out a bit. It was pretty good.
    WSM, a couple UDS's, MUDS....etc.
    Sun City BBQ Blog

  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by BrisketRex View Post
    I love the taste of grilling over wood. There were a few briquettes but enough wood to impart some heat and flavor.
    They were a perfect med/rare.

    Those are endive with a whole grain mustard, honey, garlic, pepper, EVOO, and balsamic dressing, tiny bit of salt and some white wine to thin it out a bit. It was pretty good.

    All I can say is that it appears that great minds as well as palates tend to work alike.

    You can come and cook @ my house any time.

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