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  1. thebarbequeen

    HAPPY BIRTHDAY, SCAR!!

    Hope your day is fun and full of great food, friends and family!  Can't wait to hear about what you cook up!  CHEERS!!
  2. thebarbequeen

    Pie potluck

    Some of you might remember me using Dutch's chocolate pie recipe for a party last fall. There was another pie dinner last month for a birthday party and I thought a few of you might like more pie porn. There were a few rookies who didn't realize the importance of making a pie from scratch for...
  3. thebarbequeen

    pastrami for my brother

    Smoked up a couple pastramis for my brother's birthday gift. He was really happy about it! I can't find my notes on these, so I'll remember the best I can. They came out really good!! I usually just rinse the corned beef (use good quality store-bought), but I did soak them overnight this time to...
  4. thebarbequeen

    having trouble w/ insert image

    Creating a new thread, when I try to use the insert image tool, it's just not working.  The subscript when I click or hover on it says "javascript:void("Insert Image").  Should I update java somehow? I tried a restart. None of the other inserts seem to be working either, although I've been able...
  5. thebarbequeen

    hate to sound negative but..

    NOT a fan of these margin ads, and all evening the pages have been taking a really long time to load.  Have to keep prodding with "go to" or refresh. Don't know if it's because of all the stuff on the page, or a system thing. I'm the only one in the house online right now, too!   This does not...
  6. thebarbequeen

    Steelhead - the 2nd time around

    The 1st batch was so well-received, I had to do another one quick to make sure it hadn't just been some accident.  I liked the brine I made so I stuck with it.  I did 4 fillets this time instead of 2, hoping for another lucky break. I smoked longer and lower this time, my hubby preferred the...
  7. thebarbequeen

    Scarbelly's 4-H Lasagne

    http://www.smokingmeatforums.com/forum/thread/104381/4h-kids-are-rock-stars-with-lots-of-pics Haven't made the cake yet, but here's my shot at the lasagne. I cheated a bit, since I was pressed for time. Decided to go with some of my Italian seasoned smoke chuckie, chopped up, for the meat, and...
  8. thebarbequeen

    I don't have a dutch oven... but this was Awesome!

    Forluvofsmoke's corn chowder!  Everybody should make this!  http://www.smokingmeatforums.com/forum/thread/102941/shrimp-pork-sausage-corn-chowder-w-briquette-fired-do-s-how-i-did-my-1st-w-q-view-ingredients This looked too good, I had to try it!  Made a stove-top variation and boy, it was...
  9. thebarbequeen

    time to try out my new Dry Bag System! the Conclusion!

    I was one of the lucky folks who won a Dry Bag Steak aging kit!  Trying it out on a ridiculously large (17.25#) ribeye from Costco (it was what they had that day, so there ya go).  This size is pushing the limit of the large, sub-primal size bag and I had a bit of a time sealing it.  I really...
  10. thebarbequeen

    Chuckie and pastrami, together again

      Chuck roast, marinated overnight in chopped garlic; dried rosemary, oregano, basil, crushed fennel; cpb, old bay (I put that stuff in everything!); olive oil, brown mustard and red wine. small, purchased corned beef.  Rinsed and rubbed with 2 Tbsp. brown mustard, 1 t old bay, 1/2 tsp. each...
  11. thebarbequeen

    woohoo! my first "real" smoked salmon! well, steelhead, but it still counts.

    Borrowed from Bear's and Bilder's expertise,  http://www.smokingmeatforums.com/forum/thread/91264/final-smoked-salmon-with-recipe-instructions-and-qview http://www.smokingmeatforums.com/forum/thread/103483/time-to-smoke-some-salmon Costco farm raised Steelhead, 2 fillets skin on, about 2.28 lb...
  12. thebarbequeen

    chuckie loves pasta

    My family's new favorite pasta sauce, smoked chuckie. This one had a lot of smoked garlic and some of wntrlnd's smoked onions.    Buon Appetitio!  and the Hubby took this picture for the forum!! 
  13. thebarbequeen

    my 2nd pastrami

    Is it still a pastrami if you mess with the seasonings? Had a nice little (3.7#) corned beef to cook up for lunch meat. It had very little fat so I just scored it and smeared on a wet rub this time. Couple Tbsp each horseradish sauce (leftover from xmas rib roast) and guldens mustard, mixed...
  14. thebarbequeen

    my cute sausage-y loins

    Well, following in the footsteps of ThunderDome, as inspired by Dirt Bag, http://www.smokingmeatforums.com/forum/thread/102230/kielbasa-stuffed-pork-loin-qview I just had to try this!  Happened to have a couple cute little tenderloins, about 1.25# each and a couple links of andouille and...
  15. thebarbequeen

    can there be such a thing as too much rib roast?? here's another one!

    2 - 4 rib roasts, about 9 lb. each.  after a night in cheesecloth in the fridge rubbed with paste of chopped garlic, Dijon, evoo, fresh parsley, thyme, old bay, pepper and possibly too much salt about 1-1/2 TB L. Nope salt just right J Plastic wrapped and back into fridge overnight...
  16. thebarbequeen

    Craigslist is TOO useful, Stevo!!

    You farted in Publix yesterday - m4w - 41 (Clearwater) -------------------------------------------------------------------------------- Date: 2010-11-26, 11:12PM EST Reply To This Post -------------------------------------------------------------------------------- You were the tall brunette...
  17. thebarbequeen

    finally did a whole chicken!

    Brined about 5-6 hours, 4.5# bird.  Had some CSR's and brined them just the same as the bird. brine has maple syrup, dijon, CBP, oregano, cloves, rosemary, old bay,smashed fresh garlic and ginger, sparkling cider and water. light coat of olive oil, paprika and pepper for the bird, regular...
  18. thebarbequeen

    couple of chucks and my first pastrami - yum!

    did my first pastrami a couple weeks ago, had a little room in the smoker with a chicken and CSR's. I rinsed off the brine and let it dry a bit.  It had very little fat so I just scored it to let flavor in. foiled after a couple of hours at 250. the CSR's were brined, rinsed and given a...
  19. thebarbequeen

    Got most of my Christmas smoking done.

    Two shoulders (and 2 chucks) to get ready and into the freezer for gifts.  shoulders into the briny deep,  looks like we're gonna need a bigger pot...    thank goodness for ziplocs. All sortsa stuff in this brine: maple syrup, sugars, dijon, spices, herbs, garlic, worsty, fresh ginger...
  20. thebarbequeen

    Check out these recipes! Homesick Texan has some amazing stuff going on!!

    http://homesicktexan.blogspot.com/   
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