Lol,well hey Texas,of coarse ya gotta share now! Some of Hubby's family from there too,gotta love em

Must share a few now,got my curiousity goinh

Ok, gotta step on to a conference call in a few minutes, but I'll post something in a bit

Awesome looking forward to it😊

#bugmanjob

@celticflame , so firstly what type of equipment will you be using?

Homemade ingredients,spices. Sorry cant think right now. Thinking of others going through hard times right now & trying to figure out way i can help them

Kids grew up close with me,like more daughters to me

No worries. When you get around to it, i was referring more to charcoal grill/smoker, etc. recipe will vary depending on that.

Ok

If I use a rice cooker to make rice, can I just crack raw eggs in this with the rice to add eggs to it? Or should I scramble the eggs in a pan separately and add after the rice is cooked?

Oh I guess I have to add the eggs later. Because the water would make the eggs weird when it cooks up

idk how to do asian food guys

@missliterallywho well put

I was going to make 4 over hard eggs but one broke.

Make 6 over easy!!!

hahaha

Nice. Not a lot of cooks in this thing, are there?

This chat is pretty quiet

What I meant to send: Ribeyes overba strictly wood fire.

@Jbieszczat1031 Nice. What kind of wood? My favorite cooking medium

Hickory this time, next time I might try mesquite. @Deleted User

This is the first time I've cooked strictly with wood. Normally it's a combination of charcoal and wood. I do have to say, the taste is superior to the combination and just charcoal!

My normal marinade is a combination of spices, worcestershire sauce and a splash of Guinness Extra Stout.

Damn that sounds great, Goy. Mesquite is my favorite ( grew up in Texas where it's everywhere ) but you may want to mix it with Hickory or Oak - that's how I usually do it for smoking. Mesquite tends to give off an acrid flavor, which doesn't bother me but it does some.

I especially like the Guinness in the marinade

Cooking outdoors is so much fun

Ironically, that's where I learned how to smoke/use a smoker. I've had things cooked with mesquite but I normally roll with hickory and oak for beef and salmon and apple or cherry for chicken and pork. I used to use whiskey in my marinade and then one day had a Guinness I was about to drink and decided to use it! We need to have an IE BBQ one day!

@Jbieszczat1031 yes sir! Do it the way ol cucky LBJ used to....massive quantities of smoked beef and ribs. Mopping with an actual mop ( not that I buy into that whole mop business )...
What part of Texas?

Coldspring, it's a lake town about half an hour from Hunstville and about two hours from Houston. @Deleted User I've never bought into the mop thing, either. And personally I don't soak my wood chunks, either.

@Jbieszczat1031 hell no, it creates the wrong kind of smoke in my experience. I did it once and wasn't happy with the results.

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first

That's what I always figured, it just didn't sound right to me. Did it create steam or the thick, white smoke? @Deleted User

Both. Steam first

White smoke is bad optics

Anyone notice the difference between the tuna salad you get at the deli and the kind you make at home? I like the deli style better. The consistency is, err, more puréed? Anyone know how to make it like that?