What's for dinner?

skiles;n74275 said:
I just picked up some black cherry and peach chunks this weekend. I haven't cooked anything with peach wood before. Sounds like it will be good.
Click to expand...

I've used peach and orange wood frequently.... very nice light smoke flavor with a tiny hint of sweetness. Some of my favorite wood to use.

I've never found the black cherry. Where did you find it?
 
I'm curious to hear what you think about the black cherry. I've never tried it, but always thought it would add a bitter taste to whatever is in the smoker.
 
Sandman_NC;n74326 said:
I've used peach and orange wood frequently.... very nice light smoke flavor with a tiny hint of sweetness. Some of my favorite wood to use.

I've never found the black cherry. Where did you find it?
Click to expand...

Cool. There's a place in Charlotte called the Meat Market off of Rea Rd. They have bulk bins you can get chunks per pound. It's a great butcher's market, says me. It's where I will go to get a brisket when I cook one.
 
Friday night...

[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0813_zpszagd7jtn.jpg"}[/IMG2]
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0811_zpsya2kfaq7.jpg"}[/IMG2]

Last night...

[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0816_zpslpvbubxc.jpg"}[/IMG2]
 

I did the bacon wrapped asparagus Friday night. if the grill hadn't of been a little too hot on that end, they would have been great. I burnt the ends off of the asparagus.
 
Tried something different tonight.

[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0833_zpsop6cyfss.jpg"}[/IMG2]
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0832_zps777ykdwp.jpg"}[/IMG2]
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0835_zpsfqawo7zg.jpg"}[/IMG2]
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0834_zpsxqhyv7gv.jpg"}[/IMG2]
 
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0836_zpsydocge8q.jpg"}[/IMG2]

Stuffed chicken breast with cream cheese, jalapeño pepper, cheddar cheese, wrapped in bacon. Jalapeño pepper stuffed with pimento cheese wrapped in bacon. Asparagus wrapped in Capocollo. Homemade mashed potatoes, and cornbread. Whew!
 
Last edited by a moderator:
Edg890;n80336 said:
Italians from New York know how to cook too!!!
Click to expand...

Italians from anywhere with cast iron cookware are a force to be reckoned with!

I like the looks of your balls, sir.
 
Wife made salmon burgers, fries and snap peas
It was delicious - no pics though, I was too busy stuffing my face.






Sent from my NSA enabled iPad using Crapatalk
 
Sandman_NC;n74326 said:
I've used peach and orange wood frequently.... very nice light smoke flavor with a tiny hint of sweetness. Some of my favorite wood to use.

I've never found the black cherry. Where did you find it?
Click to expand...

Sorry for the rather delayed response! I thought I had replied to this. Apparently the 2 neurons I have left weren't in tandem.

There's a place in Charlotte called the Meat Market off of Rea Rd. They have bulk bins you can get chunks per pound. It's a great butcher's market, says me. It's where I go to get a brisket when I cook one.
 
trcubed;n80466 said:
I'm pretty sure I've never heard one man say that to another man.
Click to expand...

You need to get out more.
 
Windini;n82319 said:
It goes good with all things beef-related!
Click to expand...

And Bloody Mary's.

Don't forget the Bloody Mary's.
 
CZfool68;n87738 said:
Hey, where do you put the wood in that thing? :rolleyes:
Click to expand...

In the wee "cheater box" what sits on top o' the 'lectric fire thingy. :)

I used to use the charcoal grill exclusively, but I really like being able to cook things at 200^oF consistently (w/o spending $1,000,000) on a dragon-egg-RMG.
 
You must log in or register to reply here.
Back
Top Bottom