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The peppers were done with the 5D MKII and 85 f/1.8, the picture of the two pork shoulders were done with the iPhone.

Did two pork shoulders this weekend. It's only an iPhone photo as it was 8:30 in the morning and I didn't have the patience to grab my camera gear...not as hungover as I was. My main camera now is a Canon 5D MKII and I was using a Canon 85 f/1.8 for the above photo. Photo Shop CS5. I have a...

Smoked two pork shoulders last night. Just added a rub on tossed them on the WSM. Talk about easy. I started at 6:30 and checked about 12ish, ended up removing them at about 8:30 this morning, so they were on there for 14 hours. I pulled them off the smoker with a set of tongs and they just fell...

There are ways (like the minion method, google it) so that you can cook for quite a while without having to add charcoal. I could get a burn of about 250 in the installed lid thermometer in my Weber kettle grill off of one batch of charcoal for about 5 hours without much flux. I did buy a new...

The mix is chopped asparagus, chopped baby portabellas, minced garlic, salt & pepper sauteed in some olive oil to soften it up a bit. Usually I use flank steak sliced in half to make a long thin piece to roll up, but the local podunk grocery store didn't have any so I ended up with one of...

It's here! My room mate tried to go outside yesterday and R2D2 was blocking him from leaving. I'm wanting to do a test run, so I was thinking about trying a fruit roll up after work...maybe some chicken mcnuggets.

Anyone ever try these? I made some last night and they were absolutely amazing. I mixed up a sauce to put in the burgers. It was about 8 Tbsp of Sweet Baby Ray's (I really just squeezed a lot out...it looked like that much) and then garlic powder, onion powder, ground chipotle powder, thyme...

Corn, spicy jack cheese, juice from a lime, salt, pepper, ground chipotle pepper. I believe that's it.

Of course. Here's a close up of the grill I've been using.

So I finally got around to it and after procrastinating on it for the longest time, I ordered myself a WSM. I've lately been doing the duties with a 22" Weber Silver kettle style grill and it's been OK for some jobs, it's really not the easiest thing I've ever used. I mean, I need something to...

Sorry, that wasn't very clear. By milder taste, I mean as far as the vinegar bite goes and not heat. Fortunately our first batch mellowed out after being in the fridge, but I don't want a Frank's Red Hot type hot sauce where vinegar tastes like the number one ingredient. I like stuff like crack...

I came up with the idea to make hot sauce last week. I and a friend of mine made our first batch which turned out decent, but I want to make more and learn more about this amazing stuff. The first batch started by putting some oil in a pan and sautéing 3 habaneras and 7 cubanelles until they...

I'm going to try this one evening this week. I've got several recipes for Gnocchi, but the stipulation is seafood. I was thinking Gnocchi with crab in some type of sauce, but I really wanted a tomato sauce. How would crab go with this? Would it? Traditionally you see crab is cream sauces or in...

It's my very own very sharp knife™ which is part of Slough Roast© blog. Plus pressing five numeric keys to get one symbol is entertaining... I take it no one's ever played Monkey Island?

Try some place like www.catalinaop.com I keep eyeing them up for their sushi, but it looks like they have a good selection. It can get expensive if you start ordering a ton of things, but they overnight it to your door, so if you're some where where seafood is scarce, there are options.

:mrgreen: One of the guys from a photography forum I frequent said the chicken looks like Iron Man's face.

Lets just say, I haven't had tuna since.... MY neighbor works at a large hotel/conference center and he can get food for exceptionally cheap through them. He got a slab of sashimi grade tuna that was probably about 9lbs or so. I'm not up on the weight, but the length was about 16"-18" long...

It wasn't cooked yet. The finish product didn't look as good, but it tasted awesome. Something like the scallops have to look good. Maybe I'll experiment since I'm cooking for myself and there will be leftovers. I'm fixing ribs in the next week or so and they're ribs. They're supposed to...

There's an all you can eat sushi buffet near me. It's meh. I like sashimi though. When I do go some place decent, I almost always end up getting chirashi. I think my top four things are the white tuna, mackrel, octopus, and spicy scallop rolls....super spicy scallops. There's a place called...

I fixed thin sliced chicken breast marinated in Sriracha, honey, and soy sauce. I bet that would go good in some Ramen

Makes sense about the sugar and syrup. What about a topping for presentation then? I like the idea of the red onion and cabbage that was suggested above. Shave thin strips of each to top with? Or something like parsley? I'm not good with picking what's supposed to compliment the taste as much...

I was thinking about precooking the bacon so it's about done and then wrapping the scallops and brushing the bacon then, then cook the scallops and finish the bacon with the remaining bacon grease in the pan.

I really like me some scallops and I wanted to try something but I don't know what I need to finish it off. I was thinking about Sea Scallops wrapped in bacon with the bacon brushed with a maple syrup and brown sugar mix and then searing the whole thing. I'm thinking I need a cherry on top...

I make soup. Something that's a favorite and something that I can eat for a week. That way, I don't have to cook. That's probably not going to work, but it's what I do.

I live in WV. I have enough friends to do that for me. Wild game is great as long as you're not chipping teeth on buck shot. :mrgreen: Unfortunately, there are no interesting stories about that. I do like some Wild Turkey on occasion though. :angel: