Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on December 03, 2011, 12:23:22 AM
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Made a Tri-Tip in the OBS. Was seasoned with Pinch of Sizzle Brisket Rub. Smoked at 225F with 2 hours of Pecan until a IT of 140F. Wifey made some Red Lobster Rolls and I fried up some curly fries ;D
(http://i752.photobucket.com/albums/xx169/muebe/IMAG1101.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1102.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1103.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1104.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1105.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1106.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1108.jpg) (http://i752.photobucket.com/albums/xx169/muebe/IMAG1109.jpg)
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And here is the recipe for the biscuits...
RED LOBSTER CHEDDAR BISCUITS
2 cups biscuit mix
1/2 cup shredded mild cheddar cheese
2/3 cup milk
4 tablespoons (1/2 stick) butter
1/4 teaspoon garlic powder
Parsley flakes, for sprinkling
Makes for 10 biscuits
1. Preheat the oven to 450F
2. Stir together the biscuit mix, Cheddar, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.
4. Bake for 8 to 10 minutes, until the tops are brown
5. While the biscuits are baking, melt the butter in a pan and stir in the garlic powder.
6. Once the biscuits are done, brush the butter on the tops, sprinkle with parsley flakes, and serve hot.
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Very nice, but don't ask Kimmie to eat that she would tell you to burn it before bringing it to the table. Now me I would love it!