Been Havin' a Heckuva time......

[1buckie]

 
I haven't grilled / smoked anything for a month !!!!
Had shingles on the right side of my head & they're VERY slow to resolve....
even in the eye socket....
It's killin' me to not fire up, but it's hard to even be up & movin' around for very long !!!
I've thererfore been grazing back thru pics of previous cooks to see what there is to see ( as best as I can see !!! )
& found a few fun ones ~~~~>


Medium size kettle baked stuffed zucchini.......13" as the crow flies.....



Pulled garlic laden clod roast.....



Cheese Problem....drippin' out of my 'turds....



Most of the elements for smoked tater salad........



Me, in my natural habitat, an 8 kettle day.....



Some trp-tip toasting away...



Beef Ribs......



Pork loin, chili, burnt ends & a few spare choinks.....



'Turds toasting away ( done somewhere around 12,000 of these in 3-1/2 years, by count of toothpicks purchased....



Some kabobs done on the Weber rack....



"turds done with shabu-shabu ( paper thin cut ribeye )



Gettin' close to done....



Jarhead's Roadhouse green beans w/ bacon & beer & other fun stuff....



AND, last but not least, bacon, mushroom, sausage pizza ( no bread involved )



Have Fun Cookin' &
Thanks fer Lookin' !!!

I'll be back in the saddle soon enough.....

[1buckie]

bama BBQ ~~~> thanks for you're response, I accidentaly deleted the original trying to fix some silly little thing

[Duke]

Great looking chow Buckie! Uncooked meat doesn't stand a chance around you.

I hope you are feeling better soon.

[Craig]

Awesome looking food!  I love the setup of your army of kettles. They look like they're always ready to go to work at a moment's notice.    I hope you get to feeling better soon! BTW, what kind of grate is that that you have sitting above the regualar grates? Wouldn't mind getting one of those.

Craig

[1buckie]

That grate is the cooking grid for one of those 'throw away' beach grills...
The bottom is about 2-3" deep & comes pre-loaded with charcoal & the grate on top all wrapped up together.......

I was using it nailed to a portion of the fence to keep the dawg from climbing up on the back wall & onto the neighbor''s garage, as he saw the cats do that & figgered he could too...
Needed to create a series of 'puppy deflector shields' all along the wall....

One day I had too many 'turds goin' & not enough kettles already lit, looked over at the grate 
& "The MacGyver Upper Deck Smoking Rack" was born.....

Just bent down the handle, which usually sticks straight out.......

Look at K-Mart or places like that, they're like $10-12

[1buckie]

 BUT WAIT...... There's more !!!!!

I just really liked this shot of the old kabob rack in action....

[Eastex]

Just imagining how good all that must smell and then I thought what If we all lived in the same subdivision nd how that would smell. Instead of ice cream trucks we'd probably have a Kingsford truck.

[Duke]

I like the odl kabob rack. Tell me, I see you always use those thermometers on the grate. Does that work better for you than one on top?

[1buckie]

I like the odl kabob rack. Tell me, I see you always use those thermometers on the grate. Does that work better for you than one on top?

Yeah, grate therms are the stuff...
That way the temp you get is right at "Meat Level" ( <<<technical term) & ya don't get fooled into thinking it's somewhere it's not...
Heat rises & the top lid therms can be a whole bunch different than what's actually going on......

I never used any kind of therm, except for turkeys, until I checked in over at The Smoke Ring & all kinds of temp conversations were going on & I'd feel like I couldn't keep up with the rest of the folks in the Liar's Club ( yeah, there's a whole huge thread devoted to the "Liar's club Signup")

It's kinda like telling tall fishing tales....
(Typical Statement)
I once ran for 17 hours on two Kingsford briquttes @ 224&1/2° EXACTLY & it all  was perfectly moist & tender, but there aren't any pics, so it never really happened


With the therms, I can prove 225° ~~~>

[Sonny Roach]

Buckie, sorry about the shingles, had them when I was ten or so, sucked!! Around your eyes? That's not good. Love the pics, hope you're back cooking soon, it's pretty much what I live for.

[1buckie]

Thanks, man !!!

I also had a batch when I was 18....
This one's way worse & I think is developing into the other thing that's only an eye thing....
It's a pisser, I can't really do much & I'm gettin' nutty from sittin' around all the time.....
I'm REALLY glad all you folks are here & in such fine form !!!

THANKS !!!!!!

[TheFinkFarm]

12,000 in 3.5 years.
285 a month.
3,428 a year.
9.3 per day, every day, for 3 and a half years.

That's a lot of turds!

BTW, I found the tandoori spice at a local Indian food market. Made in England. Go figure. I haven't had a chance to make any with that spice yet, but look forward to it.

And I hope you get to feeling better soon Buckie!

[1buckie]

A mathrmetician !!!


I usually don't just wrap up 9.3 of them & go to town....

If I set up to do them, it's usually a minimum of 150, for the last Sunday of the month cook that we do in any decent weather....
Add the odd off-week times I do them just for me & the dawgs ( wife's not real big on smoked stuff ) that's maybe a 50 or 60 pc. run....lunch thru a few days
Add special occasions ( friends' 50th b-day I did 400 asstd. items for appetizers )

This is 'turds of various kinds, beef meatballs ( moinks) chicken meatballs ( choinks )

'Turds I can wrap @ 90 per hour, the meatballs are twice as fast....

It's really not as astronomical as it sounds at first.....

Glad you located "the spice", stuff's extra good !!!!

[Golly]

hey 1buckie
just keep looking at your avatar and youll be healed in no time
good to see you still have your chin up
when i see you post food pics i dont know what to say    its all just sensational
i just sit here and go holy fuck that looks good

[1buckie]

 


          " holy fuck that looks good "
                                      ~~~~~>Golly


....I designed it that way.........tee-hee............my way of promoting the use of kettles