Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
Jerked Lamb Chops My Way!!!
One of my favorite ways to consume and cook lamb. Combination of Wet Marinade and Dry seasoning mixture made these a hit in my household.
Do you like Jerked Lamb Chops? If so, what’s the heat level you prefer?
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Umami Bomb Smoked Brisket
Umami = Savoriness, in this case bright by Shitake Mushroom Soup Seasoning.
Have you tried or tasted Umami before? There are many items deep with Umami Flavor, I used just a few of them here to cook this delicious Brisket.
Thanks for your support. Stay tuned!!
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White Cranberry Soy Glazed whole Duck was delicious. Was able to render a large majority of the fat that the Duck had to achieve bit through tender skin. The White Cranberry Glaze complimented the natural flavors. How do you like your Duck cooked?
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White Cranberry Soy Glazed Whole Duck was a success. Was able to render the necessary fat to achieve bite through skin. Duck was full of flavor and the Cranberry Soy Sauce Glaze complimented those flavors. How do you like your Duck?
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Delicious Teriyaki’d Chicken Half. One of my best cooks this year so far. So, so, so much more cooking to do this year. Hope you enjoyed as much as I did cooking this epic meal.
#kingsfordcharcoal #chickenhalf #royaloak #backyardbbq
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Reversed Seared Tri-Tip on the Weber Kettle using Kingsford Blue-bag Charcoal and Royal Oak Lump Charcoal. Slowly brought up in temperature to 120 degrees, rested for 15 minutes and seared over a hot fire for that perfect wall to wall even doneness, no grey band whatsoever. Capped off with a delicious Chimichurri Sauce.
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Just a backyarder embracing Meat, Fire and Patience. Will you join me on this journey? I hope so.
-B's Smokehouse