Thread: just wanted to share tonight's dinner with you guys..

Teriyaki chicken kabobs just off the grill, yummy!

Those kabobs look mighty delicious

Steak, it's whats for dinner

Edit:stupid phone, tomorrow

Originally Posted by tcrideshd

How was it Tim? With a log that big you might need an 1-1/2" sauce hole! Tc

Like I said I know I,m making one now, I'll g ahead and post a pic of it. Tc

I is pretty good but a lot of work at least for me. There still was sauce in the core when i cut it. The color changed all the way through but I am not sure if it was the smoke or the sauce. I looked up a recipe that put cheese in the core.... And also many use a lot of mustard like mentioned. Many variations. The stronger sauce tasted better. I will do this again but not soon as unless I get a lot of company, I have a lot of left overs!

Originally Posted by 32t

I is pretty good but a lot of work at least for me. There still was sauce in the core when i cut it. The color changed all the way through but I am not sure if it was the smoke or the sauce. I looked up a recipe that put cheese in the core.... And also many use a lot of mustard like mentioned. Many variations. The stronger sauce tasted better. I will do this again but not soon as unless I get a lot of company, I have a lot of left overs!

Bring some to the meet on Saturday, I'll eat it!

Ya the smoke will get thru it pretty good, but so does the sauce.

I have done the cheese, it doesn't really add any flavor, but gives a nice Bologna and cheese sandwich effect. Mustard is good too, especially with brown spicy mustard. But I still just do BBQ sauce, and my favorite is Sweet Baby Rays, as to the work mine is pretty simple, I have an electric chest smoker so I turn it on and set the temp add some chips and walk away till foil time. It's one of the great inventions of all time. I made the plug cutter years ago. I,m glad you tryed it, it does look like bologna sandwiches for lunch all next week!!! I usually get a 3# chub for me and the wife, oh and the dog, and I get leftovers, but if we throw one on for a weekend BBQ, we get a 5# one and use it as appetizers during the day, I cut it up into chunks about 1" square. That way no one is trying to get to the main course before I,m done( if you have seen the pics of my grandsons you know why! ). And Tim, that honey mixed in the sauce makes everything better. Tc

Guess what I am going to have for breakfast. Maybe if I make the hole a little bigger and fry an egg in it.....

I will get or make a proper smoker one of these days.

Proper smokers are in the interpretation of the user, I used to be on one of those BBQ teams that competed in the big championship here in Memphis. I have a great double smoker, a green egg, and over the years several types have came and gone. I was of the opinion that charcoal was the only way.

Enter the 98$ master built electric smoker chest, I can set temp and time and walk away. With fire I Need to keep loading, playing with temps and the headaches of charcoal, I still use the same wood for smoking, but it lasts a long time instead of burning up in the fire after a bit.

I,m not saying I don't use charcoal, sometimes it's just what the BBQ wants, like If I want a steak, super hot charcoal. Just about anything that I,m not cooking low and slow is on my grill. But my electric has taken over for long slow smoking, including making my smoked jerky, a handful of chips last hours on end. I like it so much I,m looking at bigger and better electric, but I have cooked 6 pork shoulders in the one I have and for ribs a least 8 full racks. So t gets the job done.

While up at Roy's in Walla Walla land he showed me his and I,m so jealous it's not funny, maybe he,ll show us a picture soon, but to say its cool is like saying, Daytona bike week is just a place to see a couple bikes. Tim the egg idea has me thinking, your such a bad influence. Tc

I need a bigger spatula to flip these well.

Oh god, that looks awesome. Here's my steak from last night that I could load with my phone...



Paired with flavored brown rice and green beans.