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Bacon/Shrimp/Scallops plus Thanksgiving Turkey (Now with "Q" View)
That looks amazing!!!! Great Job ;)- ellisair
- Post #8
- Forum: General Discussion
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Bacon/Shrimp/Scallops plus Thanksgiving Turkey (Now with "Q" View)
Sweet hangout my friend. One question though, I see that you have the stovepipe pumping the smoke out the top. How do you get around all of the smoke pouring out when you open the hatch? I have the same smoker and use it weekly. I am trying to figure out how I want to enclose it. Definitely...- ellisair
- Post #5
- Forum: General Discussion
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- ellisair
- Media item
- Comments: 0
- Album: The Tiki Smoker Kitchen (Now with "Q" View) Bacon/Shrimp/Scallops plus Turkey
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- ellisair
- Media item
- Comments: 0
- Album: The Tiki Smoker Kitchen (Now with "Q" View) Bacon/Shrimp/Scallops plus Turkey
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Weathering the Storm...one Pork Butt at a Time! - Q-view!
Beautiful!! Welcome to the neighborhood!!! -
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Need some help with a brisket pls...
I couldn't even taste the heat in Jeff's rub. Great Rub!.............just not hot -
Todays Appetizer Smoked Shrimp
Thanks CapnTrip (and Jeff), those were the greatest shrimp I have ever had! The fresh Bay scallops wrapped in bacon and blackened in Tarragon Butter added to the evening's festivities. AWESOME SHRIMP RECIPE! A little Fried Rice and we were in heaven :)- ellisair
- Post #16
- Forum: Non-fish Seafood
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Todays Appetizer Smoked Shrimp
Bought Jeff's recipe.......Gettin' the skrimps at lunchtime today...... Looking forward to one hell of a GREAT weekend (again) Boy, I LOVE this forum!- ellisair
- Post #11
- Forum: Non-fish Seafood
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Easter Brisket!
Never thought of marinading in wine. Looks WONDERFUL! -Bob -
Easter butt w/ Qview
That is one beautiful Easter meal!! Gotta love those long....................slow..................pork butts! Great Job. BTW, last time I made deviled eggs, I cold smoked 1/2 dozen of the hard boiled, peeled eggs first before cutting and making the "deviled" part. They were outstanding... -
Todays Appetizer Smoked Shrimp
I've always wanted to do those ever since I saw the ones on 95th street in Chicago (was it Anthony Bourdain's No Reservations??) They sure do look fantastic! Now to find Jeff's tutorial............... Thanks! Bob- ellisair
- Post #9
- Forum: Non-fish Seafood
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Chipotle ABT's with lil smokies and ABT's with habenero cheese and lil smokies
Great Job. Little Smokies are a great idea...... I wonder how sliced Red Hots would be?? I'm more of a molten lava heat sorta guy :) They sure do look fantastic!- ellisair
- Post #12
- Forum: ABT's and all things Appetizers
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Smell that smell????
A good point IronHorse. Maybe the type of fish makes a difference. I only smoke Mullet......and LOTS of it! -
Smell that smell????
Brother, I smoke fish ALL the time and never had the fish flavor bleed into anything else. -
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- ellisair
- Media item
- Comments: 0
- Album: Default
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Beautifully smoked 3-bone Prime Rib with Q-View
All, Had a fantastic time smoking a melt-in-your- mouth Prime Rib last weekend. Here's what I did: Purchased a 3-bone Prime Rib from a local butcher. Came out to around 5 pounds. Marinated it overnight with Adolph's meat marinade and worcherstershire. In the morning, I just dried off the...
