Today's Lunch

[flyangler18]

Just about ready to come off the smoker.

Enjoy!

 

[JMSetzler]

That's gonna go good with a beer for sure.

 

[Homercidal]

Today's lunch was a regular roast beef from Arbys... From this past Friday!

 

[HenryHill]

I have about 8 whole chickens in the freezer under my hops.

Maybe I'll put a couple on the smoker for the upcoming brewday-I wouldn't need to tend it, and forget to do something, as I am drinking, drinking and brewing.

 

[caspio]

Looks delicious. I did three racks of ribs on the smoker yesterday. Had them with homemade potato salad, chinese cabbage salad, homemade soft pretzels. soo tasty. It's been awhile since I've smoked a chicken. What'd you season it with?

 

[Myrdhyn]

chinese cabbage salad

Sorry to side track, but can we (I) get the recipe for this? Sounds awesome.

 

[flyangler18]

What'd you season it with?

I brine them overnight - 1 cup kosher salt, 1 cup sugar, garlic powder, onion powder, cayenne, white pepper to taste per 1 gallon of water.

I usually mix up a dry rub on my own, but I've been really digging the Southwest Chipotle mix from Mrs. Dash lately. Nice n' spicy!

 

[caspio]

Sorry to side track, but can we (I) get the recipe for this? Sounds awesome.

It's actually a little redneck, but whatever, it tastes good.

They use half to 3/4 of a head of cabbage, sliced thin so it's in shreds and not wide strips or sheets. Then they take almonds, sesame seeds, and a crunched up pack of top ramen noodles, and brown them in a frying pan with a little butter or oil. Put that mix in with the cabbage, add chopped green onions, and top with the dressing of your choice. I think the brand they use is Girards, whatever their asian/sesame flavor is.

When I make it, I usually spruce things up a little by adding julienne carrots, bell pepper, and whatever other fresh stuff I have around. I usually make it with Newman's own Sesame Ginger dressing, just because I usually have that one on hand.

Anyway, it's light, tasty, and easy. I think I might have a picture of it from the last time I did a sushi night, I'll have to dig out my camera when I get home and see if I can find it.

Edit: sorry OP for derailing the thread

 

[caspio]

I brine them overnight - 1 cup kosher salt, 1 cup sugar, garlic powder, onion powder, cayenne, white pepper to taste per 1 gallon of water.

I usually mix up a dry rub on my own, but I've been really digging the Southwest Chipotle mix from Mrs. Dash lately. Nice n' spicy!

Nice, sounds delicious. I have a couple big strings of cayennes drying in my garage, I'm looking forward to crushing those and using them in my recipes. I usually make my own dry rubs and sauces because I can't have MSG, and a lot of popular ones have it. Lately though I've been on a kick with the Sweet Mesquite seasoning from costco, add a little red pepper or cayenne to that and the spice balances the sweetness nicely.

 

[mmb]

I need a better smoke so bad... my ECB takes so much tending I don't have any time to get other things done...

Or so I tell the wife.

We hit Sam's Club a few weeks ago so I stocked up on pork butt, whole turkeys and spares. One smoked turkey and one fried turkey for Thanksgiving sound about right. I'll have to test the smoker with a bird soon.