Buick guys who cook!

Some garden action

 

Picked up a Boston Butt.

Dropped it on the smoker.

Little bit of pasta salad.

 

So I just went to one of my old go-to’s, some Kobe beef patties. Regular old Morton seasoning, hit the grill with them! Serve with Swiss cheese, red onion, avocado, fresh tomatoes, fried eggs and your favorite beverage!

 

Instead of "where's the Beef"
I will say " Hey man, Where's the Bun"

 

Trying to keep the carbs to a minimum my friend, maybe the gluten as well… Just say’n

 

So what is going on in your kitchen these days Fred?

 

Dave, I know you’ve always got something up your sleeve, what’s next?

 

Looks awesome, Doc! Flavor and color.

 

Out Fishing all day Saturday. Hopefully some fresh ceviche this afternoon.

 

Just breakfast.

Three egg western jalapeño omelet.

 

Ceviche!!

 

Looks great Fred! Working on smoked chicken here.

 

I’m afraid ( chicken if you will) to smoke chicken. Especially white meat as I’m sure I’ll dry it out. Like to hear tips…

 

I generally turn the breasts away from the heat source. For these, I moved them over after 2 minutes over the fire and need to reposition them. You really only need wood smoke for the first 10 minutes or so. I use hickory nuts from our hickory trees. Pecan, oak, hickory, all are good. Most folks overcook chicken because they don’t use a thermometer. I try to pull it when the internal reaches 180. Also, bone-in chicken is less likely to dry out.

 

Check that Fred, internal needs to be 180. I corrected my post.

 

Fred… You are the master!

 

Bryan, you’re making me homesick for Atlanta!

 

So I started like this,

 

And of course being Sunday, grilling steaks as usual, finished like this!