Dinner at rig-talk is served at 5:30 ET

[VonBonfire]

@japetus must be cooking a helluva meal tonight. 6:03 and he still ain't here...

Even the flame war upstairs ceased just after 5:30 so all the dudes who are 6'6" and 280lbs of solid muscle with more beautiful women than everyone else could go eat.

 

[VonBonfire]

Starting to thin out in here....5:12 central time. Wash your hands boys, dinner is almost ready.

 

[CDawg]

It must have been negative ten outside when I started but I wanted BBQ. I stick to the 3 2 1 ribs method mostly. Nashville style wings. Coleslaw and potatoes salad.

 

[VonBonfire]

All is right in the world. Twenty minutes after 5 and the forum emptied out like a kiddie pool with a hole punched in it.

I wonder what @japetus is eating tonight?

 

[VonBonfire]

5:50 in the pm. Place is a ghost town. All the little hyraxes are stuffing their faces.

 

[CDawg]

Smoked a turkey for dinner today. Dark, white or both?

 

[japetus]

View attachment 397886View attachment 397887

Smoked a turkey for dinner today. Dark, white or both?

Lemme get a leg!!!!
imade blackened chicken for fajitas and burgers

 

[japetus]

@VonBonfire come get some chicken fajitas I have some fresh salsa poppin

 

[VonBonfire]

We are having shrimp fried rice. Worked up an appetite splitting some wood.

 

[CDawg]

Lemme get a leg!!!!
imade blackened chicken for fajitas and burgersView attachment 397888View attachment 397889

Both look delicious! I haven't had fajitas in ages and you're reminding me how good they are. You got sour cream for those?

I'd love to make spicier food more often but other than myself everyone else around here is spice averse.

 

[japetus]

Both look delicious! I haven't had fajitas in ages and you're reminding me how good they are. You got sour cream for those?

I'd love to make spicier food more often but other than myself everyone else around here is spice averse.

We got those toppings on lock!!!

 

[VonBonfire]

Low and slow. More heat later after t finisht taking the smoke. I'm almost cold smoking right now lol

 

[VonBonfire]

These brisket posts are inspired by @Smash who moved me to get this baby on the smoker and @japetus who always posts food pics. I can't leave out @Matt300ZXT who is always bumping cool recipes I need to try out.

 

[VonBonfire]

About 5 hours of real low and slow. I'm raising the heat up a little now since I gotta few more coals.

 

[japetus]

About 5 hours of real low and slow. I'm raising the heat up a little now since I gotta few more coals.

Its sitting ar about 90 there you better get that bark going

 

[VonBonfire]

Its sitting ar about 90 there you better get that bark going

I'm not real huge on the bark so I usually wrap the brisket in foil after about the sixth hour. It's in the oven now for the finishing hours. I've had good luck doing it that way plus I don't have to manage the firebox for hours more.