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Yep, It's a Gorgeous day to BBQ!

Old 04-17-12, 11:04 AM
  #1  
Tom Stormcrowe
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Yep, It's a Gorgeous day to BBQ!

And I'm smoking a whole Angus Eye of Round Loin today. This is a really nice 7 pound loin, so it'll be about 7 hours in the smoker, and ready for dinner.















I admit to cheating a bit, today, though. I used famous dave's Rib Rub instead of making my own, but I did spice it up a bit more with extra Cayenne, some chili powder, and extra coarse ground black pepper.
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Old 04-17-12, 11:12 AM
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I see you're feeling better after your hospital experiences and are back to your usual self, torturing us with pictures of your barbeque projects.
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Old 04-17-12, 11:14 AM
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Looks like it's going to be delicious, but are you sure that's good for your heart? Maybe you better send it my way instead of eating it.
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Old 04-17-12, 11:26 AM
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Originally Posted by himespau View Post
Looks like it's going to be delicious, but are you sure that's good for your heart? Maybe you better send it my way instead of eating it.
Hey, we can all share. Party at Tom's house.
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Old 04-17-12, 11:54 AM
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I could be in W. Lafayette in 2 hours. That leaves me 5 hours to drive around with the windows down using my nose as GPS.
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Old 04-17-12, 01:07 PM
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Almost to the halfway point: I added some New Belgium Winter Ale in the soda can reservoir for the steam and aroma





Looks a lot better than BBQ jsharr, huh?
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Old 04-17-12, 01:22 PM
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This is my barbeque plans for tonight.
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Old 04-17-12, 01:25 PM
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Tofu? Blech!
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Old 04-17-12, 02:07 PM
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Originally Posted by Nachoman View Post

This is my barbeque plans for tonight.
That's just wrong on every level.
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Old 04-17-12, 03:21 PM
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Here's an idea for your n+1, T.S. Complete with it's own barbecue and food prep tray.





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Old 04-17-12, 04:17 PM
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Well, finis! It came out as tender as Prime Rib, by the way, and it was served with mashed potatoes with carmelized onion, garlic and Parmesan cheese. I also served home made Spanish Rice.
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Old 04-17-12, 04:24 PM
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Originally Posted by overthehillmedi View Post
I see you're feeling better after your hospital experiences and are back to your usual self, torturing us with pictures of your barbeque projects.
+1.
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Old 04-17-12, 05:45 PM
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Originally Posted by Tom Stormcrowe View Post

Well, finis! It came out as tender as Prime Rib, by the way, and it was served with mashed potatoes with carmelized onion, garlic and Parmesan cheese. I also served home made Spanish Rice.

A gringo making "home made Spanish rice"? Like jsharr's "delicious bass" . . . there never is such a thing. Sorry Tom, not until you marry a Puerto Rican can Spanish rice be considered "home made". You certainly did concoct a Yankee facsimile of same possibly called, "Tom's rice that Resembles Spanish rice". If it ain't got the pegau, then it ain't real. If you must ask what is the pegau, good luck.
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Old 04-17-12, 06:37 PM
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Originally Posted by wfin2004 View Post
A gringo making "home made Spanish rice"? Like jsharr's "delicious bass" . . . there never is such a thing. Sorry Tom, not until you marry a Puerto Rican can Spanish rice be considered "home made". You certainly did concoct a Yankee facsimile of same possibly called, "Tom's rice that Resembles Spanish rice". If it ain't got the pegau, then it ain't real. If you must ask what is the pegau, good luck.
If you're talking about pegao (spelling corrected), then yeah. All that is is a sticky rice. It sticks to the bottom of the pot. I use my aunt's recipe (Tia Marianela), que nació en Cuba, en la ciudad de Pinar del Río.. Sorry, wfin, as usual, you're wrong. Remember, you know nothing about me, really, or my family. We're scattered from North America to the Philippines, currently and have many international marriages in our background.
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Old 04-17-12, 07:43 PM
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Nice.

I braised some fowl thighs over onions with rice and Brussel Sprouts.

Let's eat again real soon, ya hear?
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Old 04-17-12, 09:30 PM
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And I ran the rest through the slicer. Roast Beef sammies for lunch for a week!

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Old 04-17-12, 09:54 PM
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Originally Posted by Tom Stormcrowe View Post
And I ran the rest through the slicer. Roast Beef sammies for lunch for a week!
those would so fit in an envelope.
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Old 04-17-12, 09:58 PM
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Originally Posted by black_box View Post
those would so fit in an envelope.
I was looking for you for dinner.....

I know the aroma spread.....I attracted 3 Baptist Ministers and 2 Mormon missionaries with the smell of smoke roasting beef,, and the Baptist church is 3 miles downwind.
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Old 04-18-12, 10:25 AM
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So did you invite them in to break bread or just tease them with the aroma?
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Old 04-18-12, 07:52 PM
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Originally Posted by overthehillmedi View Post
So did you invite them in to break bread or just tease them with the aroma?
I'm mean.....and they turned up too soon, too.

By the way, I had "Turf and Cluck" for dinner tonight. A Ribeye and a piece of chicken done on the grill and a coal baked potato with fresh chives and greek yogurt and sweet unsalted butter on it.
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Old 04-18-12, 08:22 PM
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Originally Posted by Tom Stormcrowe View Post
If you're talking about pegao (spelling corrected), then yeah. All that is is a sticky rice. It sticks to the bottom of the pot. I use my aunt's recipe (Tia Marianela), que nació en Cuba, en la ciudad de Pinar del Río.. Sorry, wfin, as usual, you're wrong. Remember, you know nothing about me, really, or my family. We're scattered from North America to the Philippines, currently and have many international marriages in our background.
Tom's spot on.

"pegao" is a south & central american spanish bastardization of "pegado" in 'correct' spaniard spanish (castillian... actually castellano) means stuck together in this context. I noticed that wikipedia says that it means "close" and it can in a different context, but not in this case.

I have no idea what the heck "pegau" is, I've never heard of it and spanish as spoken in south and central america is my (and my parent's) first language(s). Central american on my father's side, and south american on my mom's.
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Old 05-10-12, 04:29 PM
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Nice smoke!

I've been doing the same lately in my recently build UDS (ugly drum smoker)

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Old 05-10-12, 04:40 PM
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Ok. Thanks. Now I'm starving. Good thing dinner time is not too far away. Grilling drumsticks tonight with homemade bbq sauce (a base amalgam of heirloom tomatoes and peppers (bell, poblano, anaheim, and serrano) puree with a few other add-ins for balance.
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Old 05-10-12, 04:52 PM
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Tom what goes in your dry rub? ThE last time I made some it was brown sugar chili powder black pepper cayenne pepper chili powder and cumin but it wasn't quite right.
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Old 05-10-12, 06:00 PM
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Originally Posted by bikebuddha View Post
Tom what goes in your dry rub? ThE last time I made some it was brown sugar chili powder black pepper cayenne pepper chili powder and cumin but it wasn't quite right.
Add some allspice, and instead of standard chili powder, use Chipotle (Dried smoked jalapeno peppers. Also, I use coarse ground dried Juniper Berries instead of pepper. It's still peppery, but a sweetish hot instead of pepper hot, and by coarse, I mean COARSE...butcher's grind.
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