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Old 01-14-2014, 15:37   #511
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Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits.
Go look up "Sodium Aluminum Phosphate" an ingredient in Bisquick......

Sodium Aluminum Phosphate is not in my kitchen......

It's banned in Japan and some countries in Europe.
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Old 01-16-2014, 16:47   #512
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Macaroni and goat cheese.
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File Type: jpg image.jpg (94.6 KB, 27 views)
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Old 01-17-2014, 13:19   #513
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These are Biscuits!

A picture is worth a thousand words!

DSCN2359.jpg

And the best part is no Sodium Aluminum Phosphate . Thank you TS !
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Old 01-17-2014, 14:39   #514
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A picture is worth a thousand words!

Attachment 27160

And the best part is no Sodium Aluminum Phosphate . Thank you TS !
Those look nice! Well done! Did you eggwash the tops?
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Old 01-17-2014, 14:55   #515
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Those look nice! Well done! Did you eggwash the tops?
You have me paranoid, I went out to check the recipe to see if I was suppose to eggwash the tops, they are not. They really rose when they baked and are very good! I was going to BS you and tell you that originally I was just trolling for a good biscuit recipe. BTW this is a double batch.
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Old 01-17-2014, 15:04   #516
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A picture is worth a thousand words!

Attachment 27160

And the best part is no Sodium Aluminum Phosphate . Thank you TS !
Are these the 7up biscuits or TS's recipe? Just curious. They sound easy enough, but when it comes to baking, I have zero talent.
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Old 01-17-2014, 15:26   #517
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Are these the 7up biscuits or TS's recipe? Just curious. They sound easy enough, but when it comes to baking, I have zero talent.
These are TS Biscuits, if you can read and follow simple instructions you can bake these. I draw the line at baking bread and rolls, that's the wifes AO.
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Old 01-17-2014, 16:38   #518
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BBQ

Cranking up my redneck Bubba-que smoker. My father in law and his buddy made it for me as a retirement gift. Industrial hot water heater, an F150 axle, and Steel that came from a door from the the old Bibb county jail. This go-around, I am trying a home made "Memphis Rub" that smells so good I want to slap my next door neighbors grandma! More pics to come!

image.jpg
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Old 01-17-2014, 16:49   #519
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The Meat

About 20 lbs. Two Boston Butts, and one tenderloin. This is a 12 hour labor of love. You can see the spray bottle of Apple cider vinegar on the tire. All the meat gets a thorough coating every two hours until done.

image.jpg
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Old 01-17-2014, 17:18   #520
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Cranking up my redneck Bubba-que smoker. My father in law and his buddy made it for me as a retirement gift. Industrial hot water heater, an F150 axle, and Steel that came from a door from the the old Bibb county jail. This go-around, I am trying a home made "Memphis Rub" that smells so good I want to slap my next door neighbors grandma! More pics to come!

Attachment 27163
I like that fire box, it looks like a woodstove.
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Old 01-17-2014, 17:28   #521
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I like that fire box, it looks like a woodstove.
It is. My father in law had it sitting out in his back yard. There was a lot of engineering put into that smoker. There is a layer of "fire bricks" sandwiched between two sheets of steel in the cylinder that cause the heat and smoke to travel to the far end before coming back across the meat. It keeps the cooking temperature the same across the whole surface. No hot spots.
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Old 01-17-2014, 20:06   #522
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Three hours in...

image.jpg
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Old 01-17-2014, 20:37   #523
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About 20 lbs. Two Boston Butts, and one tenderloin. This is a 12 hour labor of love. You can see the spray bottle of Apple cider vinegar on the tire. All the meat gets a thorough coating every two hours until done.

Attachment 27164
^^^<drool>^^^
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Old 01-18-2014, 05:04   #524
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12 hours later.

image.jpg

The meat stalled for about two hours last night, so I still have a couple hours to go. I pulled off the tenderloin and let it rest for an hour. Sliced it up and GAWD it's good! That rub kicks ass. I added cayenne pepper to the recipe and it gave it a real good kick.
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Last edited by Don; 01-18-2014 at 06:46.
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Old 01-18-2014, 07:48   #525
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Don, Looks great! Will you share your rub recipe? Do you use strictly wood or charcoal or some of each?
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