REAL MAN TRUCKWORKS & SURVIVAL
FOOD CORNER => Share Your Recipe => Topic started by: Nate on March 14, 2015, 10:13:48 PM
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this is real simple, post a pic or 5 of whats for breakfast/lunch/dinner and a quick desc.
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tonight's dinner is consisting of the purple snowball sausages cooked on the grill.
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I don't have pics of it but, my parents and I grilled 4 ribeyes and I made some American - or homestyle, whatever one wishes to call them- garlic and herb fries. Had 4 different spices combos to try and and they each received a different one.
1. Garlic and herb
2. Tucson garlic
3. 6 pepper
4. Rosemary and sage (I think)
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You wouldn't have liked to see mine, unless a simple pic of a bag of chips would excite ya!
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are you on a diet or something?!
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are you on a diet or something?!
Nossir, no diet here.
When I need to lose a couple I just work and work out longer
Yesterday the wife took the grand baby and one of the boyz to see Cinderella (he did not like it) the other boy went to a monster truck show and I was left to my own devices. I got in watching Nova science shows, then realized it was too late to brew or stew up anything. So I broke out a bog of those girly-girl air chips. Ate the whole bag and afterward I, 1. wondered what just happened, and 2. Was not filled up at all!
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4.5 oz lean ground chicken patty w/ braggs aminos and apple cider vinegar/lemon juice 50/50. asparagus and cherry tomatoes and romaine lettuce around 4oz as well. I'm doing a special diet with my wife, I'm down 17lbs since last sunday, she's already lost 49lbs since Dec.
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4.5 oz lean ground chicken patty w/ braggs aminos and apple cider vinegar/lemon juice 50/50. asparagus and cherry tomatoes and romaine lettuce around 4oz as well. I'm doing a special diet with my wife, I'm down 17lbs since last sunday, she's already lost 49lbs since Dec.
Medifast by chance?
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4.5 oz lean ground chicken patty w/ braggs aminos and apple cider vinegar/lemon juice 50/50. asparagus and cherry tomatoes and romaine lettuce around 4oz as well. I'm doing a special diet with my wife, I'm down 17lbs since last sunday, she's already lost 49lbs since Dec.
Good for you both...Nice photo of the appetizer what was dinner? Nate's stuff always looks more filling to me.
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4.5 oz lean ground chicken patty w/ braggs aminos and apple cider vinegar/lemon juice 50/50. asparagus and cherry tomatoes and romaine lettuce around 4oz as well. I'm doing a special diet with my wife, I'm down 17lbs since last sunday, she's already lost 49lbs since Dec.
And what pray tell is this diet? I'll support the chicken part, but I shall have to pass on the green leafy items.
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Come on Bobby- even the dogs eat green leafy stuff, pizza off the counter too! Grrrr
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Omnitrition. She lost 45lbs in the first 45 days. I would much rather post up pics of the awesome food I normally make, but this is working for both of us, so in that sense I love it. This is my cauliflower crust pizza. No it doesn't taste like cauliflower, no it's not quite normal pizza, but yes it does taste awesome for what it is.
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That's awesome, and congrats on you and your wife's success. I asked about Medifast because that's what I do (on and off)... I lost 40 lbs last year. Back up about 15, so need to buckle down again.
The "lean and green" dinners look really familiar ;D
Will have to look into Omnitrition too. That pizza looks great though!! Mind sharing the recipe?
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I'll post it up in Nate's Cookin' Corner here pretty quick. Here's a link to the recipe I based mine off of.
http://www.popsugar.com/fitness/Low-Carb-Cauliflower-Crust-Pizza-Recipe-30739512
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Omnitrition. She lost 45lbs in the first 45 days. I would much rather post up pics of the awesome food I normally make, but this is working for both of us, so in that sense I love it. This is my cauliflower crust pizza. No it doesn't taste like cauliflower, no it's not quite normal pizza, but yes it does taste awesome for what it is.
Now that looks GOOD!
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Well tonight is rehydrate and eat up night. I've been out n the bus for the last five days and I'm down on water and food.
So, a few pieces of fried chicken, a couple pounds of hot wings and some fries.
A gallon or two of water and then we'll see how I feel.
Been on the skidoo since 10:00 this morning, little to drink, none to eat, yeah should plan better, but we had all kinds of rain, and 50 ish degree weather yesterday, so it was just git 'er dun today.
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Lean and green, yeah buddy! Chicken and salad, quite a staple 'round here
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Gotta keep the machine well fueled. Don't get me wrong, I'll knock out a 16oz porterhouse and baked potato with extreme prejudice, but I feel better when we eat this way
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Gotta keep the machine well fueled. Don't get me wrong, I'll knock out a 16oz porterhouse and baked potato with extreme prejudice, but I feel better when we eat this way
That's "All American" thinkin' right there, Tate!
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a couple of Andouille sausages 2-3
1- med onion chopped
1-red bell pepper chopped
1-green bell pepper chopped
3 cloves garlic rough chop
1 can of sweet heat busch's beans
1-2 TBLS oil
-put oil into pan and get it nice and hot
-dice sausages and add them to hot pan and brown them for about 4 min
-once sausages are browned, add onion, bell peppers and garlic and cook until tender
-add beans with 1/3 can of water
-mix well
-cover and simmer for 15ish minutes
-serve over brown short grain or white rice
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Smoked/Grilled Corned Beef
The Glaze:
2 TBS light brown sugar
4 TBS Prepared yellow mustard
2 tsp Worcestershire sauce
1 tsp diced onion
1/2 tsp garlic powder
Soak two hours in warm water to remove some of the salt. Use the water to cook the vegies
Had to use a gas grill as that was what we had. wrapped wood chips in foil and set on burner shield. Indirect heat with pan of apple cider and water below the beef. This was after about 1/2 hour.
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After two hours at 250* or so
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After four hours and basting a couple times with the glaze cut with water
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Seven hours on the grill, 195* internal temp, 20 minutes of rest and time to eat.
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After seeing what you just posted, I won't even mention what I'm having. It's a pathetic excuse for a meal, but it's what I'm having... :)
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Seven hours on the grill, 195* internal temp, 20 minutes of rest and time to eat.
Thank you Lord for Blessing Bob with a mind to barbeque. That is a magical looking piece of unicorn meat right there.
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By the way Bob, I'm just up in Stanwood, with an RV pad on the side of the house. Feel like making a trip up? Oh, and don't forget the smoker!
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Know what, maybe this summer, if things in my life calm down by then, we and the other guys on here from Western Wa and others that wanted to attend could get together for a meet and greet PICNIC. Get a couple smokers and grills heated up and enjoy. Must be a nice park somewhere close to center of us that could handle a small group.
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I'm in!
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That would be really cool. got a nice wildwood last summer and the wife and I don't need any excuses to use it.
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I put a 5lb chuck roast on the smoker this morning at 0630, smoking at 225deg for 3 hours and then going in the cast iron dutch oven at 225deg until done.
ill have the wife take some pics.
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First stab at pizza dough. Got a new stand mixer. ( red of course) and a pizza stone. I gave it a B. Too much sauce and too many ingredients and I needed the oven a bit hotter.
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Looks tasty just the same...
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Thanks. It tasted fine just not that super crispy crust. I had the oven on 450 and I needed to bump it to 550 (max) and let the stone come up to full temp after the kids pizza. I'm ordering a pizza peel too since sliding pizza onto the stone is a challenge. It was round before I tried to pull it off the board on to the stone. More to come. Also going to work on some bread recipes courtesy of my mom, who is a great bread maker.
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good lookin pie tex
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so here are a few pics of the mouthwatering smoked chuck roast. I started this at 0630 this morning, the smoke got shut off at 1030-1100, finished cooking in the pot until 1600 (mountain time). good smoke ring and I finally learned about the coveted blue smoke!
1. the rolls that tracey did to make chuck roast sammies
2. the bacon wrapped potatos
3. the chuck roast after 3 hrs of smoke and going into the pot.
4. the chuck roast smoke ring
5. plated and ready to eat!
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by the way, lets make it clear that tracey is the one that did all this, I just started the smoker.
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oh wow Nate. That is tasty looking indeed!
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First steak off the grill this spring...
Green beans sautéd in garlic, evoo, and a splash of soy sauce.
Montreal on the ribeyes
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Mmmmmm....
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Cauliflower crust grilled cheese w/ Colby jack. Tomato soup was also on the menu but that came out of one of them fancy boxes.
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so here are a few pics of the mouthwatering smoked chuck roast. I started this at 0630 this morning, the smoke got shut off at 1030-1100, finished cooking in the pot until 1600 (mountain time). good smoke ring and I finally learned about the coveted blue smoke!
1. the rolls that tracey did to make chuck roast sammies
2. the bacon wrapped potatos
3. the chuck roast after 3 hrs of smoke and going into the pot.
4. the chuck roast smoke ring
5. plated and ready to eat!
As good as everything looks, I would demolish that whole batch of rolls. just sit on the couch with a plate of butter and glass of milk and watch speed channel.
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I'm moving to el paso.
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You boys can cook!
No pics but I made up a pot of spaghetti. used garlics, green peppers, shrooms, salt, peper, a few shots of red hot sauce, and some chipotle infused olive oil. Simmered it for about an hour, served over a bed of rice noodles with a slab of parmesan cheese topped Texas Toast.
Not in your guys league, but it got the job done!
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Cauliflower crust grilled cheese w/ Colby jack. Tomato soup was also on the menu but that came out of one of them fancy boxes.
Please tell me more. Sounds like you are adhering to a low carb diet. I am as well. How did you make the crust out of califlower??
I'm moving to el paso.
And you'd still be 745 miles away from Houston....rofl
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I'll eat nate's chow, and request pizza in the mail. haha
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I say we bring all you ya-hoos to Don's farm for a weekend "chow-down and gun shoot!"
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Cauliflower crust grilled cheese w/ Colby jack. Tomato soup was also on the menu but that came out of one of them fancy boxes.
Please tell me more. Sounds like you are adhering to a low carb diet. I am as well. How did you make the crust out of califlower??
I'm moving to el paso.
It's work. grated head of cauliflower into rice sized pieces, blended w/ mozzarella and parmesan, garlic powder and Italian seasoning. The grated cauliflower gets cooked off in the microwave and then used a tea towel to squeeze out the extra water. mixed in the above mentioned and added a couple eggs till I got a decent texture, and about a 1/4 cup of coconut flour. I'll get the whole recipe posted up when I get home from work, but you take that mix, form bread shaped pieces on parchment, bake it off at 425* for about 15 min until golden, cool, and then assemble and grill as you would with any grilled cheese.
I'm doing the Omnitrition program. went from 193-168.2 in 21days. I'm on the way more fun maintenance phase now, but still zero carbs or sugars or processed meats. my wife lost 61lbs since Christmas.
And you'd still be 745 miles away from Houston....rofl
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this is for our brother who lives in the land of cheese.
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i think he told me that he hated me last week and wished he could have been close enough to have some BBQ, so i figured i would just give him another reason to cuss me out just for GP!
;D
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this is for our brother who lives in the land of cheese.
Coincidence, I'm having pork loin with my parents tonight as well. Bought a couple big ones, and cut them into smaller chunks, then liberally seasoned them and vacuum sealed them and put them in the freezer.
i think he told me that he hated me last week and wished he could have been close enough to have some BBQ, so i figured i would just give him another reason to cuss me out just for GP!
;D
I don't believe it was concerning food! I just got back from a week "vacation" to southern Mississippi so I'll post up a recipe my cousin gave me for Cheesy Chicken Spaghetti when I catch up on my sleep, or more realistically, when I find it in my pack.
Concerning the aforementioned hate, have you stopped by the games?
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I did not bro, the same time all that was going on the div was in the field so I was working 12-18hr days doin LNO stuff
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I did not bro, the same time all that was going on the div was in the field so I was working 12-18hr days doin LNO stuff
But at least you weren't in the field.
8)
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yum
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Well we're at the cabin, and the service is sketchy, so I can't do pics.
Last night we had a delicious Walleye au Gratin.
Couple pounds cubed walleye
1/2 cup butter
1/2 cup flour
Salt and pepper to taste
Shredded cheese
1 medium onion diced
3/4 cup milk
Spray 9 x 13 pan with cooking spray.
Add cubed walleye, onion and salt and pepper.
Sprinkle a generous coating of cheese on top.
Melt butter and mix in flour on low heat.
Add milk slowly to avoid lumps and heat to thicken.
Once it has warmed and thickened some pour over pan.
Depending on how much you are making you may have to make more sauce.
Place in 350 oven for 30 minutes.
Remove and add cheese for topping.
Return to oven for another 10-15 minutes to melt and brown cheese.
Enjoy!
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Well we're at the cabin, and the service is sketchy, so I can't do pics.
Last night we had a delicious Walleye au Gratin.
Couple pounds cubed walleye
1/2 cup butter
1/2 cup flour
Salt and pepper to taste
Shredded cheese
1 medium onion diced
3/4 cup milk
Spray 9 x 13 pan with cooking spray.
Add cubed walleye, onion and salt and pepper.
Sprinkle a generous coating of cheese on top.
Melt butter and mix in flour on low heat.
Add milk slowly to avoid lumps and heat to thicken.
Once it has warmed and thickened some pour over pan.
Depending on how much you are making you may have to make more sauce.
Place in 350 oven for 30 minutes.
Remove and add cheese for topping.
Return to oven for another 10-15 minutes to melt and brown cheese.
Enjoy!
SO, I was wondering
How do you get fresh veggies so far away from built up areas that would have grocery stores?
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If we want good fresh veggies we have to import them. The local store seems to get the bottom of the barrel so to speak. Buy today, rotten tomorrow.
And heck, I'm not that far from civilization. 8)
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BBQ Beer can chicken and garlic sweet potatoes.
Made up a rub of 4 TBSP Montreal Steak Spice, 2 TBSP seasoning salt, 1 TSP oregano, and 1 TSP basil. Mixed with a couple TBSP olive oil to form a sticky rub.
This makes more than needed, use as required.
Drink half of the beer you will be donating to the cause.
I use one of the beer can holders available in many stores.
Place in a 9x13 or suitable pan to contain the grease and place bird over beer can.
We had about a six pound bird, covered completely with the spice rub.
Preheat BBQ to 350 or so, and place on grill. You want to cook on indirect heat.
My grill has 4 burners, so I use the two outside for heat, and two inner off with bird above. In about an hour and a half the chicken was cooked. Cooking time will vary with bird size and grill temp. Check with a thermometer in the thickest parts of the breasts and thighs to ensure it is cooked.
Cubed up the yams, and boiled. Added one whole bulb of garlic, cloves peeled.
Boil until cooked, drain and mash.
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Easter dinner with my in-laws. Cyndie's dad is Egyptian Coptic, (read catholic cranked up to max volume) so it was a big day for them. Did this 9lb leg of lamb from Sylvana Meats with garlic slices stuffed into the meat and rubbed with oregano, rosemary, thyme, lemon zest, sea salt and black pepper and olive oil. Cooked to med rare around 2.5hrs and served with mashed potatoes, roasted broccoli with cheese and almond crust cheese cake. Can't tell you when I've had so many positive things said about my cooking from him. Apparently I did better than his mother. 8)
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From spending many years "over there" I am not a big fan of lamb, but that surely looks tasty!
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I can imagine your taste buds were yearning for some good old American hog after a while. I do Lamb pretty spaced out since it's gamey and the family balks, but wild duck, smoked Canadian goose breast, or pan roasted quail and pheasant are what I would eat every day given the chance. some rabbit on the weekends would make me smile.
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we conducted some gluttonous operations on this here pork butt this afternoon. this was our late brunch/dinner meal.
it was set overnight with a general rub mixture, smoked and shredded. there was no "sauce" applied to this, but what we did was go the old school Tennessee route and used this here recipe. it was then platted on a fresh deli bun with some pepper jack cheese.
1 Tbs Crushed Red Pepper
1 Tbs of Brown Sugar
1 Tsp of Black Ground Pepper
1 Tsp of Kosher Salt
1 Cup of White Vinegar
1 Cup of Apple Cider Vinegar
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Yea, thanks for making me hungry, that looks too tasty.
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Looks good Nate. Do you have a good recipe for a vinegar based BBQ sauce?
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I love pulled pork!
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neck, I have compiled a new thread that talks all about BBQ sauces and made it a sticky. let me know if that answered your question.
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It wasn't for dinner, and I didn't take pics, but I just had potato salad. All is good at the moment.
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I had fried chicken and ice cream...It was sinful!
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I had fried chicken and ice cream...It was sinful!
At the same time? I'm impressed HH6 let that happen!
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I had fried chicken and ice cream...It was sinful!
At the same time? I'm impressed HH6 let that happen!
She was all crashed out
We had taken the Ranger along with the pre-Rangers on a little hike earlier in the day...everyone was tuckered out. Me and the boyz popped in a movie and grabbed the two closest things!
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She was all crashed out
We had taken the Ranger along with the pre-Rangers on a little hike earlier in the day...everyone was tuckered out. Me and the boyz popped in a movie and grabbed the two closest things!
Nice. The potato salad was a bright spot in my morning, made the rest of the day at work seem better.
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Mystery meal here-
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I'm operating on the "shut up and eat it" theory engrained by my Grandfather!
Then off to a Board of Education Meeting where I'll try and keep it all down.....if they served cocktails, it would be far more entertaining!
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was there supposed to be a picture to go with that post mike?!
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No Nate, fat thumbs goof-up- the Mrs. made spaghetti, so I did as my Grandfather taught me! She did go heavy on the Red Pepper so I thought of all you southern folk ! :)
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No Nate, fat thumbs goof-up- the Mrs. made spaghetti, so I did as my Grandfather taught me! She did go heavy on the Red Pepper so I thought of all you southern folk ! :)
Here-Here!
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So I'd mentioned the smoke prime rib I did for our staff Christmas party before, finally have a couple pics uploaded.
I first made small knife cuts between each bone on all four sides and slipped a clove of garlic in. I then did a dry rub, consisting of Montreal Steak spice, garlic powder and pepper.
(http://i1134.photobucket.com/albums/m605/sammconn/food/IMG_1222.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/IMG_1222.jpg.html)
I then braised them in the oven at 450 for about 20 minutes to start to caramelize the fats, and sear the roasts.
(http://i1134.photobucket.com/albums/m605/sammconn/food/IMG_1223.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/IMG_1223.jpg.html)
Didn't take any pictures until about 4-5 hours later when they were done.
Kept the smoke rolling heavy for the bulk of the cook time, ad called them done at 145 internal.
They were a perfect rare in the center, and towards medium or a touch more at the ends.
(http://i1134.photobucket.com/albums/m605/sammconn/food/IMG_1224.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/IMG_1224.jpg.html)
Unfortunately I neglected to take cut pictures, but the smoke ring was beautiful, the roast was among the best I'd and several had ever had.
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Last week, pulled out some salmon filets and fired up the smoker again.
Real simple, light coating of brown sugar, and lemon slices.
(http://i1134.photobucket.com/albums/m605/sammconn/food/IMG_1482.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/IMG_1482.jpg.html)
Into the smoker, and added the chips.
Cooked the fillets for around the 45 minutes to an hour.
(http://i1134.photobucket.com/albums/m605/sammconn/food/IMG_1483.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/IMG_1483.jpg.html)
Fillets finished, small batch of bannock frying in oil as a side.
(http://i1134.photobucket.com/albums/m605/sammconn/food/IMG_1484.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/IMG_1484.jpg.html)
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(http://i1134.photobucket.com/albums/m605/sammconn/food/IMG_1485.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/IMG_1485.jpg.html)
I don't go by temperature with fish, just by eye.
As the fish become cooked, the proteins start to break down and form a white jelly like 'stuff'.
I make my bannock on the sweeter side generally, not quite like a doughnut, but a little sweet.
1 cup flour
2 tsp. baking powder
3 Tbsp. sugar.
approximately 1 cup of water (not necessarily all of it)
Mix and knead like bread, should be a bit softer than bread dough.
let it rest for a half hour or so to let the baking powder work a bit. ( makes it light and fluffy)
separate into a few pieces, pat flat 3/8"or so.
into hot oil or shortening until golden brown, flip repeat and done.
(http://i1134.photobucket.com/albums/m605/sammconn/food/IMG_1365.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/IMG_1365.jpg.html)
Top with a touch of butter while warm if you desire.
If you cut the sugar back, or out, you could then go to a jam/jelly of some sort.
It's almost too sweet with the sugar in it to add more from the preserves.
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That is enough to send me to the freezer to gather dinner for friends for this weekend.
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I have a brined chicken and a small pork butt going into the smoker here in about 3 hours. ill take a few pics for all to have nice watery mouths before breakfast. :P
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Whats in your brine, Nate?
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and here is the beginning ;D
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tracey is the one that makes the brine,
1 gal water
1 C salt
1 C sugar
- some whole peppercorns
1 orange quartered (1-2 pieces stuck in the cavity)
1-2 limes quartered (1-2 pieces stuck in the cavity)
if I remember correctly I think she uses less salt? I am sure there is something else in there, but I know that is just the basics I see in the pot when I take the bird out and empty it.
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here is the chicken after about 6ish hours.
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here is the chicken carcass stripped and ready for a stock.
the stock consists of carrots, celery, onion, garlic cloves, pepper corns, fresh chopped jalapeños, a little thyme, little rosemary, little agave syrup.
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and here is the pork butt finished and pulled. both the pork and the chicken went down literally like melted butter.
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that is smoke coming off the pork when I opened the lid.
I am just waiting for bobby to tell me he hates me and for ken to actually keep his word and show up on my doors step. also, RN are you still hittin Ruidoso in aug or no?
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Looks fantastic Nate. Great work! I'm hungry now
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Biscuits and sausage gravy. Meet was a wild hog I killed this year.
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that is smoke coming off the pork when I opened the lid.
I am just waiting for bobby to tell me he hates me and for ken to actually keep his word and show up on my doors step. also, RN are you still hittin Ruidoso in aug or no?
Nate, that looks awesome. Try white wine in place of the water. (edit, I mean 1/2 the water)
As of right now it looks like the boss has us headed to colorado springs and not ruidoso unfortunately. You and the missus need to make a trip to Texas. I have a place for you to stay.
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I am just waiting for bobby to tell me he hates me
I thought it was understood that the last one was continuous and ongoing. lol 8)
However that pan of tasty smoked meat looks amazing. Plus you already pre-po'd a fork next to it, forward thinking Sarn 't..
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not really dinner but more breakfast.
I sprinkled a little cheese on to a small warm flour tortilla, fried up an egg (with the yoke was just a little runny, yum) placed it on top of the cheese, warmed up some pulled pork, wixed it with some of the mustard sauce and!
TADA!!
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not really dinner but more breakfast.
I sprinkled a little cheese on to a small warm flour tortilla, fried up an egg (with the yoke was just a little runny, yum) placed it on top of the cheese, warmed up some pulled pork, wixed it with some of the mustard sauce and!
TADA!!
Looks awesome.... I hate you. 8)
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Looks good!
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Moar jalapeños !! Nice idea.
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Nice presentation, great eats!
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Not dinner. But had fun cooking for the girls. Also had French toast and breakfast tacos.
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this is just for RN!
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Ohhhh!
Now we're talking!
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I can be there in.....oh...about 10 hours....YUM!
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It just kills me looking over this thread
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In a good way or bad?
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In a good way or bad?
I think I can answer for most of us...
YES!
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I need to stop looking at this when I'm eating my breakfast... somehow a bagel and cream cheese just doesn't seem as good as it did before... ::)
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Throw some lox, thin sliced red onion and some capers on it and it will!
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Good and bad Nate
Good, cause I love the food you're showing
Bad, because like Bobby, I then look at what I'm eating...never measures up!
But then again, there are those crab cakes... :-))
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Throw some lox, thin sliced red onion and some capers on it and it will!
Maybe, pass, possibly.
I found some different cream cheeses' made by Philadelphia. I bought the Cinnamon and Brown Sugar one, it's amazing. Once that one is gone I'm going to try out the Honey Pecan. :)
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Throw some lox, thin sliced red onion and some capers on it and it will!
Maybe, pass, possibly.
I found some different cream cheeses' made by Philadelphia. I bought the Cinnamon and Brown Sugar one, it's amazing. Once that one is gone I'm going to try out the Honey Pecan. :)
I'll put a big second on the cinnamon brown sugar Philly.
Down right dangerous if you are having a lack of self control day.
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I'll put a big second on the cinnamon brown sugar Philly.
Down right dangerous if you are having a lack of self control day.
Well, I've been keeping track of serving size,calories,fat(s), carbs,sodium and et al... So I usually have it for breakfast at 0030 -0100 along with my coffee. But I space the bagel cream cheese days out. But I always have some sort of breakfast sandwich... just starts the day out on a good foot.
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this will be getting made tomorrow or Tuesday with the pulled pork I made this evening.
http://www.bbq-brethren.com/forum/showthread.php?t=209795
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RN and bobby, this one is for you 2
http://www.bbq-brethren.com/forum/showthread.php?t=210471
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RN and bobby, this one is for you 2
http://www.bbq-brethren.com/forum/showthread.php?t=210471
Yes, with a side of yes
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That girl can flat out cook!
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RN and bobby, this one is for you 2
http://www.bbq-brethren.com/forum/showthread.php?t=210471
Yes, with a side of yes
RN and bobby, this one is for you 2
http://www.bbq-brethren.com/forum/showthread.php?t=210471
I'm so in....
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so this may start a little strange for some, but I just had a foodgasm in my mouth with the dinner my wife and I cooked this evening. also, you can beat me up for not taking pics. truly I didn't think it would have been any different from the last times that I we have cooked these, but for what ever reason I used my char griller smoker, bumped it to 350deg and put them on for 12-14 minutes (depending on how you like them in the middle).
here is the recipe for the burger meat:
1. 1 pound 80-20 beef
2. 1 pound sausage
3. chopped onions
4. chopped jalapenos
5. bread crumbs
6. 1 egg
7. a bit of molasses
1. these were formed and then chilled for about 30 minutes (this should make 4 good size burgers!)
2. put on 350deg smoker for 12-14 minutes
3. placed on a toasted crustini bun
4. a slice of tomato
5. a couple of thin sliced red onion rings
6. condiment of choice
note: (I am a true cheese head and eat as much cheese when and as often as I can) we actually forgot to put cheese on these and didnt even realize it until we were cleaning up and tracey was making my lunch for tomorrow with some of the left overs
I also forgot that tracey has done up some bacon for them as well.
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so this evening we had some smoke petite sirloins and some true homemade from scratch beans.
I will post the beans recipe and pics in the beans sticky when I get them from tracey later this evening.
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.....
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That just looks sooooo good.
What would it take to get you to move here to be my neighbor?
Say 10 acres? 20? The whole farm? What?
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it would take 5k a month and doing outside work.......?
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Stay in Texas Nate!
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so here is a little glimpse of whats for dinner tonight.
we are going to start off with some blackeyed pea salad.
Ingredients:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
Two 15 1/2-ounce cans black-eyed peas, rinsed and drained
6 slices cooked applewood smoked bacon, roughly chopped
4 scallions, sliced
1 medium red bell pepper, seeded and chopped
1/2 small red onion, diced
Kosher salt and freshly ground black pepper
2 scallions, chopped, for garnish
(my addition) 1/2 can rotel hot
Directions:
Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve
(http://i.imgur.com/2MHxq7Y.jpg)
(http://i.imgur.com/02slG0V.jpg)
(http://i.imgur.com/aF3ePss.jpg)
(http://i.imgur.com/Katvf9A.jpg)
this recipe is courtesy of guy fieri. http://www.foodnetwork.com/recipes/guy-fieri/black-eyed-pea-salad-with-bacon.html
once all that was prepped and assembled and put in the fridge to chill, I pulled out a chicken that tracey butchered up the other day and coated the 8 pieces (both sides) with a little olive oil and some head country bbq seasoning. then it was off to the other fridge to chill out, relax and soak up some of that flavor in to the meat. it will be put on the smoker at 325deg and kept there for about 1-1.5hrs. it will also get coated with some sauce about 20 minutes before its done.
(http://i.imgur.com/jPLxV9O.jpg)
(http://i.imgur.com/Q863C7B.jpg)
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Chicken going on for 1 - 1.5 hrs
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Da-gone, Nate...You and Miss Tracey are some fine chefs!
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and here is the chicken done, sauced, plated and ready to serve. cant forget about the blackeyed pea salad that has been chillin for about 4 hours.
(http://i.imgur.com/LRTeSTI.jpg)
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thank you brother
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Corn and steak after a hard days work... And parmesan garlic bread and a cold beer!
(http://images.tapatalk-cdn.com/15/06/06/661f197cc6c18c430fdd7305a3c04f2e.jpg)
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Served on a plastic plate, eaten on a glass table
That has cookout written all over it!
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Just a nice dinner with my wife on the patio :)
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so I read a bunch of garbage that said you cant do pizza on a smoker!
well I beg to differ and I have the pics to prove it. I turned my pellet smoker to 450deg and they were in for 10 min and came out perfect. there was no burn on the crust or on the bottom.
here is a BBQ chicken pizza made from last nights left over BBQ chicken, it also has sautéed onions and mushrooms with some BBQ Sauce
(http://i.imgur.com/DlCH4TL.jpg?1)
(http://i.imgur.com/MprfhdP.jpg?1)
(http://i.imgur.com/iwf4rI5.jpg?2)
(http://i.imgur.com/cCjh7Wb.jpg?1)
and tracey's pizza was a typical Hawaiian style
(http://i.imgur.com/Rdp8MCj.jpg?1)
(http://i.imgur.com/OsmO9BE.jpg?1)
and just to note, my pizza stone did not crack. I have heard too many people say that it will crack in a smoker. well I say, you either had a defective stone or you did not treat it/season it properly.
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and last night, I picked a bunch of herbs from the garden. a big bunch of cilantro, some chives and a couple sprigs of greek oregano. the oregano and chives are getting dehydrated and the cilantro got processed and frozen.
(http://i.imgur.com/dsB71XL.jpg?1)
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That pizza looks freakin amazing!
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That pizza looks freakin amazing!
Totally concur.
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That pizza looks freakin amazing!
Totally concur.
This tread is KILLING me trying to cut down on weight and salt..........relapse averted! (Almost)
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NY strip med rare. Basic salad with red leaf lettuce, tomato, red bell pepper, shredded cheese, basalmic vinaigrette (http://images.tapatalk-cdn.com/15/06/13/daeb6c8eafbc8e4bd818bc061db0c338.jpg)
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NY strip med rare. Basic salad with red leaf lettuce, tomato, red bell pepper, shredded cheese, basalmic vinaigrette (http://images.tapatalk-cdn.com/15/06/13/daeb6c8eafbc8e4bd818bc061db0c338.jpg)
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I have those same plates... but mine are blue. I had Italian breaded pork chops last night with the family. Again no pics... I'm usually done eating before I think about anything else, maybe I do eat too fast... hm.. ???
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just remember bobby, if all else fails you can share these recipes with your family and have them whip'em up for yah
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just remember bobby, if all else fails you can share these recipes with your family and have them whip'em up for yah
Well mom made the breaded pork chops. I still eat fast, even when I think I've slowed down, still told I eat fast.. Oh well one day I'll take a pic of something I cook.
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Bobby those plates are walmart specials. Got to support the chinamen
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Bobby those plates are walmart specials. Got to support the chinamen
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It was more of " it's in my budget" and apparently some people don't like eating off paper plates?! Who knew? I was thinking its quick and easy.
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so tracey made some Cornish game hens in the cast iron pan and cooked them on the smoker this evening.
she used this video as the basis for her recipe: https://www.youtube.com/watch?v=okUVmGKKSL8
and here is how they turned out
(http://i.imgur.com/Fvr0hmQ.jpg)
they went for 90-120 minutes at 350deg
she also has apple crisp in the cast iron dutch oven for a late night dessert.
(http://i.imgur.com/tZsn7Es.jpg)
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Well I WAS satisfied with my 2 breakfast burritos...
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so tonight is going to be a bit of an experiment. I am taking some of tracey's burger meat. rolled it out on a sheet of butcher paper/wax paper, put some pepperoni and some shaved turkey breast on, sprinkled some cheese and painted it with mustard sauce (the recipe is posted). it is currently sittin in the deep freezer for about 45-60 min. it will come out, get rolled and put on the smoker at 225 for about 1-2 hrs or until the internal temp is like 175 deg.
burger meat ingredients: bread crumbs, pork sausage, ground beef 80/20, jalapeno's, onions, molasses, spices.
(http://i.imgur.com/62mwGfd.jpg)
more pics will follow ;D
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No Cheese?
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No Cheese?
Especially from someone who natively hails from "America's Dairyland.."
For shame Nate, For shame!
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oh there is cheese in there, its sprinkle cheese mixed thru all of the ground meat.
and here is the conclusion of the cook. it took about 1.5 hrs. I did 45min @ 225deg smoke and 45 @ 350deg. I pulled at 165deg internal temp.
(http://i.imgur.com/7cr8EPU.jpg?1)
(http://i.imgur.com/kbmJIW9.jpg?1)
(http://i.imgur.com/QAPpSN4.jpg?2)
(http://i.imgur.com/3oxVdH6.jpg?2)
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Impressive!
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Impressive!
I also approve this meal, however it's still screaming for some pepperjack, swiss or fresh cheddar, but that's just me.
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Morning gents!
Omlettes
Two eggs, salt pepper, sauted bell pepper and onion and mushroom. Bacon and cheese!
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about the same thing I just had for breakfast. RN, what kind of griddle system is that you have there? I have been eyeballin something like this here recently
http://www.lowes.com/pd_363588-47721-1554_0__?productId=50055173&Ntt=
my goal is to construct some sort of an outdoor kitchen for tracey. we have the smoker, gas grill, a some what covered patio..........?
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http://www.amazon.com/gp/aw/d/B0000ASCRS/ref=mp_s_a_1_sc_2?qid=1434817973&sr=8-2-spell&pi=AC_SX110_SY165_QL70&keywords=tahoe+campstove
http://www.amazon.com/gp/aw/d/B0002YUNPQ/ref=mp_s_a_1_5?qid=1434818122&sr=8-5&pi=AC_SX110_SY165_QL70&keywords=Camp+chef+griddle&dpPl=1&dpID=31mc7IdmMZL&ref=plSrch
I use these two so I can also use it with a big pot like a stove
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Dinner
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Goes to show. Just like a little pocket 380, there is a place for the little webber
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Be there shortly, after stopping off at Nate's Smoke Shop......
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well today we have a 11lb choice packer going on for fathers day (by the way, happy fathers day to you all). this is what tracey got me for fathers day. it has been rubbed down with a little seasoning, refrigerated over night and just went on the smoker at 225deg at 0730 this morning mountain time. ken, you have about 8 hours to get here if you are wanting some of this Q......;D
there wont be many pictures, because the smoker will not get opened but maybe 3 times thru out the cook.
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Looks like a good slab 'o' beef. What was in the rub you used?
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here it is at 5 hours. 3@230 / 2@260.
wrapped for now with a little coke inside for moisture.
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bobby, here is the rub and nothing else added to it.
https://www.headcountry.com/championship-seasoning
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I love good smoked brisket. I think the chopped up point as burnt ends is my favorite.
Looks like you do point down. Any particular reason? I always smoke them point up.
What internal temp do you pull it?
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bobby, here is the rub and nothing else added to it.
https://www.headcountry.com/championship-seasoning
Danke
I love good smoked brisket. I think the chopped up point as burnt ends is my favorite.
LOVE brisket sandwichs, especially with some burnt ends mixed in. Side of potato salad and beans and everything is leaning towards the awesome side.
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alright folks, here are the results of the smoke.
the burnt ends were pretty good, and the flat was not bad. all in all it was a good attempt and lessons were learned. The flat could have been cooked a little longer as it was just a tad chewy and the moisture content was there. next time, the flat will get cooked a bit longer.
in the last picture you can see the juice from the flat, that was put into a pot and rendered down a good bit. that juice will be cooled, fat scraped from it and then frozen. the next brisket that get made will have that injected into it.
(http://i.imgur.com/C1zzaVT.jpg)
(http://i.imgur.com/LNZXFwI.jpg)
(http://i.imgur.com/K9GxIrj.jpg)
(http://i.imgur.com/WpAp7Lr.jpg)
(http://i.imgur.com/i0NPSHx.jpg)
(http://i.imgur.com/Z0xFmYR.jpg)
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rasimmo, it was cooked with the fat cap down so that it acts like a bit of a barrier. the fat cap almost protects the meat from direct heat . cap up, cap down, 6 one way, 1/2 dozen the other............?
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Thanks, sounds good to me. I built a reverse flow so there isn't really any direct heat. I try to pull my flat at 195 internal temp. Just firm enough to carve, but melts in your mouth. This makes me want to fire up the smoker. 3 weeks ago I did 5 briskest and 6 butts for a company function. That was fun.
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rock on. are you over on bbq brethren?
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No, my build is on smoking meat forum. I got a lot of info there that helped when building the smoker. I ain't been there in a while though.
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That looks awesome Nate!
Interestingly, I had some brisket on Saturday. The center was also chewy. I'm not a big brisket eater, but is that sort of the norm?
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No, my build is on smoking meat forum. I got a lot of info there that helped when building the smoker. I ain't been there in a while though.
I was pretty active on SMF for quite awhile too.
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honestly don, i couldnt really tell you one way or the other on how the center of the cut should be. it has been years since i actually did one. rasimmo or kyle, what are your comments on this?
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Chewy? Not done yet! I always do fat side up, also... that way it self bastes as the fat liquefies.
Packers are difficult, because of the uneven thickness... flat on one end, flat with point on the other. You jumped right to the big leagues didn't you! I admire your ambition! I did a 16 lb packer one time... almost 20 hrs in the cooker if i remember correctly.
You should be able to do the pull test on brisket... when sliced against the grain, you should be able to pull a strip and have it stretch to see all the webbing of the connective tissue, and then rip without too much effort. https://www.youtube.com/watch?v=U9Jp57Hn27A It's one of the criteria for judging also... I'm a PNWBA certified judge ;D I've only judged a couple times tho, really only did it to learn how to cook better.
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i figured out where i screwd up. my probe read 195 IT but i forgot about "probe tenderness". sad thing is that i knew that and had planned for that, but when it came to that point i had a brain fart and forgot it. well when payday rolls around, looks like i am getting another packer and giving it another shot. i may be a jack of all trades, master of none. but ill be damned if i will let a piece of meat kick my butt.
you keep talking like that kyle, you and tate will have to come to OR when i get there and ill make yah all some good southern Q.
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Sounds like a good time to me! ;D ;D ;D
Hey wanted to pass a quick recommendation also, in the "tools of the trade" column...
These are what i use, and in my opinion are one some of the best in BBQ. Temp monitoring in BBQ is critical, and good thermo's makes it much more enjoyable.
Maverick ET073 dual probe remote thermometer... meat probe, and ambient temp probe, remote with timers and alarms... Very accurate, and very reliable.
http://www.amazon.com/Maverick-Remote-Smoker-Thermometer-ET-73/dp/B0000DIU49
Thermapen... absolutely the best instant-read thermometer on the market. Highly recommend this thermo, spendy, but worth it.
http://www.thermoworks.com/products/thermapen/
EDIT: Oh this is freakin cool... they have a limited edition multicam one with a pic of Old Glory on it... http://www.thermoworks.com/products/thermapen/splashproof_thermapen_limited_edition.html
I always use the Maverick on long smokes, but use the Thermapen to verify internal temps throughout the cut before calling it "done"... With a remote probe, it's super easy to find a streak of fat, or bone if you're bone it, that can affect your true temp reading. So lets say i'm smoking a brisket to 195-200, i use the remote probe to get me close, to say 190... and then use the Thermapen from there to finish.
Thermapen is particularly handy when smoking chicken, where precise temps in and around bone are important, and where the risk of overcooking and drying out are greater.
Just a friendly "gear recommendation"... feel free to take it or leave it!! :D
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good stuff. when i get some time, i will do a thread in the equipment section and list this stuff.
i dont have the therma pen brand, i have the instant read one from char broil. and i am eye balling one of these.
http://www.lowes.com/pd_507267-59632-IGR0001_0__?k_clickID=07f1ad37-a986-425d-8d4f-d51beddc11f4&store_code=1137&productId=50169117&selectedLocalStoreBeanArray=%5Bcom.lowes.commerce.storelocator.beans.LocatorStoreBean%405fb75fb7%5D&storeNumber=1137&kpid=50169117&kpid=50169117&cm_mmc=SCE_PLA-_-SeasonalLiving-_-GrillAccessories-_-50169117%3AiDevices&CAWELAID=&CAWELAID=320011480002568966
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Chewy could be not done yet, smoker temp too high so it cooked too fast, or overdone if it is dried out. Everybody says brisket is the hardest thing to smoke, but ribs are my arch enemy. I get them right from time to time, but never consistent.
That Maverick is a great thermo. I like the alarms on the receiver for long smokes. I use it to wake me up from a little nap when it's time to throw another chunk of wood in the fire box.
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so here is whats for dinner tonight.
1 pkg jimmy dean sausage
1 8oz cream cheese
1 cup parmesan cheese
20 jalapeno peppers halved and scraped of seeds and membrane.
425deg for 20 plus minutes or until they start to brown
I did them in the smoker.
on top of that we are having brisket burnt end sandwiches from the brisket last weekend. by the way, who can say that they still own and operate one of those dishes that the burnt ends are being re-heated in........?
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Just plain Awesome!
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Atomic Buffalo Turds! I made those sometimes, but with bacon wrap instead of sausage filling. Nom nom nom
CorningWare! My grandma makes her famous rice pudding in those...
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I have to say that these are DARNED good and will make them again.
kyle has a point, anybody else?
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dang some good looking food here! :P Wow.
I have a remote thermometer as well although a different brand....can't remember which one but so great to be able to set it and go do other things. So nice to be able to check the grille temp too. And the digital instant thermometers are key as well.
A great use for some of the burnt ends is in baked beans. Really adds to the flavor. That is if you can keep from eating them all as you make the beans. Not that I would know anything about that..... ::)
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re-heated brisket sammies
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Sweet Bourbon pork tenderloin
Roasted Garlic and Herb pork Tenderloin
potato salad mit bacon
Dessert consisted of brownies with peanut butter chips in it.
Checkmate.
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This is just for bobby
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This is just for bobby
Foiled yet again..
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This is just for bobby
Can we just make about a quarter of that for Don as well???
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one of these days don, there will be enough for all to try at real man.
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one of these days don, there will be enough for all to try at real man.
OOOHHH YEAAAAA
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Line forms to the left. I'm in.
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(http://images.tapatalk-cdn.com/15/06/30/06df77bd18bbabd29dc6ba3c900db6b4.jpg)
Pop chicken.
Brown cut of your choice on each side in a pork fat skillet, reduce heat
Add 1 cup of ketchup
And one cup of pop (any variety, sprite is my fav)
Season with your favorite spices, few dashes of liquid smoke
Simmer 20 minutes on each side
It's smack yo mama tastey
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now that sounds really tasty, might have to give that one a whirl.
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(http://images.tapatalk-cdn.com/15/06/30/06df77bd18bbabd29dc6ba3c900db6b4.jpg)
Pop chicken.
Brown cut of your choice on each side in a pork fat skillet, reduce heat
Add 1 cup of ketchup
And one cup of pop (any variety, sprite is my fav)
Season with your favorite spices, few dashes of liquid smoke
Simmer 20 minutes on each side
It's smack yo mama tastey
I like this. Quick, simple and and an all in one clean up.
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Pork Chop Parmigiana
Favorite cut pork steak (ribeye chop for me)
I've done with venison loin also! Fantastico!
Equal parts bread crumbs and Parmesan cheese on a plate for breading salt and pepper to taste
Olive oil in a bowl
Lightly coat chop in oil then toss in breading
Place in a glass dish in the oven 350 for 30 mins
Pull out, pour on your fav Italian red sauce (homemade or store bought) sprinkle mozzarella cheese on top and lightly dust with parsley flakes.
Back in the oven for 10-15 then voila(http://images.tapatalk-cdn.com/15/07/02/61643d2eab41d1262c7e0d2db780c552.jpg)
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You can put it on foil if you're a lazy cleaner like me!
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Ahh. Foil lined pans. You've been at my cabin.
Completely off grid. No water so the foil pan is a must!
By the way...that looks amazing.
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Tonight, I'm cheating. Headed to Buffalo Wild Wings for some Hot BBQ wings....
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A small Asian zing and a tall blue moon for me... K thanks!
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I made Spaghetti with hot peppers in olive oil and some good ole' Texas Toast!
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Grouper Sandwich on fancy bun with fancy sauce and peel and eat shrimp.......mmm' :)
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Ham and swiss sandwich on pumpernickel.
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A small Asian zing and a tall blue moon for me... K thanks!
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Had some Hot BBQ with a few Blazin on the side. I don't think the Blazin were as hot as I remembered.. Of course the ice cold Budweiser might have helped...
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Had some Hot BBQ with a few Blazin on the side. I don't think the Blazin were as hot as I remembered.. Of course the ice cold Budweiser might have helped...
Gotta have the Honey BBQ and the Jerk ones when I go there. Which has been exactly 2x in the last 3 years...
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2 egg omelet with sautéed onions, smoked pork rib meat from Wednesday nights ribs finely chopped, and some sautéed mushrooms with cheese sprinkled inside. topped with a sprinkle of sriracha. and on the side is an everything bagel toasted with jalapeno cream cheese.
(http://i.imgur.com/s94Kiif.jpg)
oh and just for don, cant forget a glass of some sweet tea.
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All I had so far today was:
1 Cup black coffe w/1 TBSP raw honey
1 Ham and swiss on pretzel bun
1 20oz Sprite
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Something poolside!
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Sweet tea...
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Not yo granny's lasagna!
Meet, sauce, and cottage cheese layered in lasagna and Kraft Italian cheese!
Better than stoufers and faster than granny's
AND the kids eat it plum gone cuz there's no particularly new flavor a to them! Best part is, momma thinks you really done somethin'!!
(http://images.tapatalk-cdn.com/15/07/03/851fd3dedfa29468c7b765d9069a25da.jpg)
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lasagna!
That's what I had for dinner tonight as well.
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No pics but I did a big chunk of pork, then pulled it all apart and lathered on the honey chipotle sauce
Sorry no proof...no pics and I ate the evidence!
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Going to grill some of the following:
Burgers mixed with bacon bits and shredded monterrey jack and cheddar cheese. Seasoned with tucson garlic seasoning and A1 sauce
Brat burgers with jalapeno and cheddar
Brat burgers with bacon and cheddar
Baked beans on the side.
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Smoked sausage on a bun tonight. I am heating up my little gas smoker to throw 2 butts in for tomorrow though.
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Grilled salmon with lemon and brown sugar.
Sautéed veggie mix consisting of red,yellow and orange peppers, mushrooms, onions.
Like Don, I ate all of the evidence.
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Lamb vindaloo , garlic naan, goat cheese naan, mussels, bison rogan josh. OK we went out for Indian food....(http://images.tapatalk-cdn.com/15/07/04/17a70643b0add88aa86ccaba4c682b5f.jpg)
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Lamb vindaloo , garlic naan, goat cheese naan, mussels, bison rogan josh. OK we went out for Indian food....(http://images.tapatalk-cdn.com/15/07/04/17a70643b0add88aa86ccaba4c682b5f.jpg)
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I don't do curry any more
The cooks we had up in Kabul were all Indian
They used curry in everything! Ever had curry scrambled eggs?...yea...too much of a good or not so good thing and you're no longer a fan.
Then I discovered curry set off gout attacks!
Ever had to deal with gout?
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Agreed on the Curry... When I was at KKMC in Saudi they always made these lavish meals for us. (You know how Saudis like to prove how rich they are) One common theme in every dish was guts and curry.... I just couldn't stomach it... I lived that whole summer on combos, nature valley granola bars and Rip it energy drinks... Occasionally I ate the rice... I always felt like our Saudi comrades were over in their chow hall eating the good parts of the goat and laughing at us.
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Try this then. More American
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Lookin nice!
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Brisket sandwich and 1/2 rack ribs here: in Tenn.
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we need proof mike!
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Morning men. Weekend short order cook is open for business. (http://images.tapatalk-cdn.com/15/07/11/c8deae2aa2b167200af9b5c7b8ba630e.jpg)
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Weekend short order cook is open for business.
2 eggs over easy, corned beef hash, hashbrowns, wheat toast, coffee and OJ, bitte.
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Me: two eggs over easy, those taters with onions and jalapenos, some sausage and that good lookin bacon along with some sourdough bread pretty please.
Oh and lay a slice of American cheese on the potatoes pretty please!
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nice
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Well the family wanted: bacon, fried eggs, breakfast tacos, pancakes and breakfast potatoes. Potatoes had onions but no jalapeño because of the kiddos. I did have some Avacado tomatillo salsa with the eggs.
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Morning men. Weekend short order cook is open for business. (http://images.tapatalk-cdn.com/15/07/11/c8deae2aa2b167200af9b5c7b8ba630e.jpg)
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Dang I needed that this mornin'. Instead all I got was coffee, coffee and more coffee on my way to a 7 mile SAR hike in the woods. Oh....did I say it was hot. The weather i mean....the coffee was too but mid 80's....humid. Playing leapfrog running lines through a swamp.....up hills....down hills....through grape vines....puckerbrush...raspberry thickets.
But the beer tastes good right now. :) that's a meal right? LOL
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But the beer tastes good right now. :) that's a meal right? LOL
I believe that is called a can-wich :D
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I believe that is called a can-wich :D
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:D haha perfect!
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Well again no pics, but on Saturday, my parents, nieces and I went to a new, small Soul Food Cafe here in GB. Had some amazing catfish,homemade mac n cheese, cornbread, sweet tea and sweet potato pie (1 of my 2 favorites pies). Afterwards, dad and I were talking to the owners and I mentioned I was torn between the pork chop sandwich with red beans and rice and the catfish I had ordered, she hooked it up with some free red beans and rice.
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free always makes things taste better
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free always makes things taste better
Yes it does, those red beans and rice tasted even better as free. I'm definitely going back for the pork chop sandwich and the bbq pork sandwich. 1 of those 2 will be had, along with a slice of pecan or sweet potato pie.
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waiting on pics to be sent over from the wife, but dinner on Saturday was carne asada with fresh guac, flour tortillas, (gluten free for the wife), corn on the cob and Spanish rice. Dinner pic is here, but the leftovers w/ hash browns and jalepeños in breakfast burritos were epic. Extra cheese and scrambled eggs, some of the leftover roasted jalepeños, diced potato style hash browns, and chopped up carne asada w/ tapatio.
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Oh man that looks great! #hungrynow
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YUM! How did you season the carne asada?
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Yestiday.....steaks and lobster. Mmmmm. Nica got the steak trimmings and her mouth was watering! ha!
Forgot to take a pic of the grilled corn. ;)
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YUM! How did you season the carne asada?
I make chili powder about twice a year w/ dried poblanos, arbol, Anaheim, and guajillos. Toast em in cast iron dry and then blast em in the blender. you know it's ready when it starts to smell a little like coffe. That is about 70% the other is 10 10 10 lowry's, garlic powder, and paprika. That is in my shaker at all times for almost everything. really awesome on chicken with a little apple cider thinned catchup for basting.
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Yestiday.....steaks and lobster. Mmmmm. Nica got the steak trimmings and her mouth was watering! ha!
Forgot to take a pic of the grilled corn. ;)
Ah the perks of living near the east coast. lobster probably costs you what Dungeness costs me; a license. looks great, good lookin' dog too.
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Yestiday.....steaks and lobster. Mmmmm. Nica got the steak trimmings and her mouth was watering! ha!
Forgot to take a pic of the grilled corn. ;)
Ah the perks of living near the east coast. lobster probably costs you what Dungeness costs me; a license. looks great, good lookin' dog too.
I can get a non-commercial tag for (IIRC) $40. But then I would have to get the gear and a boat to haul them with! I paid 5.99 a lb for these. I like the steak better.
Thanks she's a purebred East German and Czech so smaller than a lot of the American Shepherds (she's about 70 lbs). Her back is perfectly level when standing up. She is always working herding something. LOL Me or the kids. ::)
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Yeah I hear ya. That's why I use a neighbor's boat and equipment. I'm basically another body in the boat for the limit increase, dedicated bait handler and pot puller, he pays for the gas equipment etc. $5.99/lb for that style vs Asian frozen spiney tails(what we get here) that cost me $5.99 for a 4oz tail only... no contest. and I'd take the steak 1st too
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I owe the RM an apology. One of my finest creations yet on the mobile short order cooktop was eaten without a photo.
Whole wheat bread grilled on both sides on the flat top with butter. Miracle Whip with Tabasco mixed in, fresh tomato slices with salt and pepper, iceberg lettuce, 8 strips of hickory bacon in two layers strategically criss crossed, a fried egg with just a bit of ooze from the yolk, and melted cheddar.
Eaten in about 2 bites
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you are here by put on notification and have received 2 demerits for such an action RN, that sounds too good to not have a picture to go with it................. :o ;D
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you are hear by put on notification and have received 2 demerits for such an action RN, that sounds too good to not have a picture to go with it................. :o ;D
And as penance you must recreate this deliciousness and take said photo!
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Challenge accepted
(http://images.tapatalk-cdn.com/15/07/31/5e6e053ee825d3457905818f2c09a9c4.jpg)
(http://images.tapatalk-cdn.com/15/07/31/4f8dbf14fc39867572e18ee99a553429.jpg)
(http://images.tapatalk-cdn.com/15/07/31/e8111abb2faa0185422fc195cc89211b.jpg)
(http://images.tapatalk-cdn.com/15/07/31/3e9c6886197cea2e0821911d05fa673e.jpg)
(http://images.tapatalk-cdn.com/15/07/31/d5e0f58412980207ffa4cb966a9f04a6.jpg)
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Contd(http://images.tapatalk-cdn.com/15/07/31/64537fe5d688b6d0dbd0b926fa3676bc.jpg)
(http://images.tapatalk-cdn.com/15/07/31/ad6442a3ec5842c57f8472e76b6ef467.jpg)
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I'll take one with a slightly fried hard egg, extra cheddar sans the lettuce and tomato. I'll even supply the cheese.
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Wow! That. Looks. Awesome!
I'd order one, but I'm a bit too far to get it. I'm at the cabin and out of bacon. ???
Not entirely sure how but been a zoo here for the past two weeks. Birthday, parents visit, friends visit etc, so I guess that's how I'm out of bacon.
I'm going to have to go get some now, because that is just too good looking not to eat.
And as a fellow bacon lover, I figured you'd jump on the challenge just to have another!
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you are forgiven RN, that looks really good
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Here's the wife's creation. Chicken fajitas. Grilled onion and yellow pepper, fresh guacamole (family secret recipie) sour cream, cheese, fresh cilantro and a grilled jalapeño on the side. (http://images.tapatalk-cdn.com/15/08/01/4e0a5f72b699e729b0e77729e79ae821.jpg)
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Looks great!
I grilled up some Jalapenos on the Barbie today as well. Laid one on my burger and secured it there with some melted American cheese.
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Sounds good Don. Cheese, the 100mph tape of the food world.
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Grilled some "yard bird" with influence ala Don- Bay Seasoning!
Was moist and tasty, with a Sprecker Hard Rootbeer, rice and peas! Bud was for keeping tong hand cool!
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2 Turkey and FRESH cheddar sandwiches on toasted pumpernickel, kosher dill spear and some cool ranch doritos. Life is good.
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You had me at toasted pumpernickel!
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You had me at toasted pumpernickel!
I generally only use Rye or Pumpernickel for sandwiches. Wheat or sour dough for toast with breakfast.
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Last night grilled up some surf(Dungeness and prawns) and turf(well, kinda turf since chickens don't really fly) and here were the results. Roasted Brussels sprouts and asparagus with olive oil, salt & pepper and red chili flakes, cabbage and red onion slaw with mayo, lime juice, chili powder, Dungeness crap caught minutes before boiled w/ sea water and old bay, prawns with cilantro, lime, molasses, red wine vinegar and chili powder, and roasted garlic mashed Taters. (see what I did there?). Payment for the cat sitting our friends did for us while we were tubing the Wenatchee river this last weekend.
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Oh, and the turf. Liberal application of rub and extra brown sugar w/ some sweet baby rays thinned out with apple cider vinegar.
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Nice job!
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tate, try you some of this.
https://www.headcountry.com/
this is made in Oklahoma and the owner was at a competition last weekend using this exact stuff.
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so this is not really for dinner, but for lunch tomorrow.
I made me some egg drop soup, some chicken to go with it and there will be rice in the bowl as well. (disregard the other pot, that is just fatty scraps for the 2 dogs.)
here is the recipe for the soup. http://allrecipes.com/Recipe/Egg-Drop-Soup-Better-than-Restaurant-Quality/Detail.aspx?soid=recs_recipe_seed
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Tate. Nicely done! Yum.
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Here's another wife's creation executed by me. Grilled Italian chicken sandwiches. Marinate chicken in balsamic vinegar with garlic oregano and basil. Grill. Marinate onions and red bell pepper in same. Griddle the onions and peppers or foil packet over coals. Toast hoagie rolls ( we only had burger buns camping). Then use horse radish sauce. Enjoy. (http://images.tapatalk-cdn.com/15/08/03/b1ef5ceb29b1b5746d13e21d9e749108.jpg)
(http://images.tapatalk-cdn.com/15/08/03/17c89d84a43dfa77f047ae4bf34be3aa.jpg)
(http://images.tapatalk-cdn.com/15/08/03/c36f3d1ad859d217e83adc52ef9399da.jpg)
(http://images.tapatalk-cdn.com/15/08/03/837173277435cdedc3cbc2771a061e54.jpg)
(http://images.tapatalk-cdn.com/15/08/03/7cfd5041c28591774339a709fe6fcd82.jpg)
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Tate, that is a beautiful meal! Crabs caught in the Sound near your home?
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Roasted Brussels sprouts and asparagus with olive oil, salt & pepper and red chili flakes,
Oh MAN that all looks good! I have hated Brussel sprouts all my life (used to call them my wife's "little stink bombs" until my daughter made roasted ones for me about a year ago....dang I am a convert! Mmmm good!
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I just finished a great salmon dinner and now see these chicken sandwiches...hungry again. Man they look good.
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And dessert. (http://images.tapatalk-cdn.com/15/08/03/597b92628e9835b7e70f8397044eebf6.jpg)
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Tate,
Let me know next time you need a sitter for that cat. From the looks of that, it would be worth the drive up there.
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Tate, looks awesome! ALL of it.
Even if it is chicken well let you away with the turf.
RN that looks like another tasty creation.
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And dessert. (http://images.tapatalk-cdn.com/15/08/03/597b92628e9835b7e70f8397044eebf6.jpg)
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My favorite two things about camping. Food and Fire
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tate, try you some of this.
https://www.headcountry.com/
this is made in Oklahoma and the owner was at a competition last weekend using this exact stuff.
Will give that a shot, thanks for the suggestion!
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Tate, that is a beautiful meal! Crabs caught in the Sound near your home?
We live bout 6 blocks up from good friends who are right on the water. Most days if I get home early enough my boy and I will join in pulling and re-baiting the pots. We collect these guys from an undisclosed location near kayak point. 8)
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Roasted Brussels sprouts and asparagus with olive oil, salt & pepper and red chili flakes,
Oh MAN that all looks good! I have hated Brussel sprouts all my life (used to call them my wife's "little stink bombs" until my daughter made roasted ones for me about a year ago....dang I am a convert! Mmmm good!
I was the same way, mom used to boil the devil out of them till they smelled up the whole house, then the texture was like hot lettuce; limp and nasty. Then I started watching cooking shows with the wife and found out about roasting them. Asparagus, broccoli, Brussels sprouts, are my 4 and 17 year olds' top favorite foods, not just veggies now. Amazing the difference technique makes.
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I was the same way, mom used to boil the devil out of them till they smelled up the whole house, then the texture was like hot lettuce; limp and nasty. Then I started watching cooking shows with the wife and found out about roasting them. Asparagus, broccoli, Brussels sprouts, are my 4 and 17 year olds' top favorite foods, not just veggies now. Amazing the difference technique makes.
Yup! That was what killed them for me.....walk into the house and instead of the nice aroma of a cooking meal I got overwhelmed with the cabbage stink! We routinely make roast veggies now, almost every meal. Our version will be whatever is in the fridge but usually brussell sprouts, onions, broccoli, asparagus, sweet potatoes, squash, the proverbial kitchen sink. I toss it with olive oil and sea salt....then when I put them in the pan I drizzle some balsamic vinegar on them. Mmmmm.
As an aside I have spent years cutting asparagus (we grew it when I was a kid which was awesome....cut some, rinse it and steam it all in about 5 minutes). But I just learned the best way to "prepare" asparagus (and if you already knew this sorry for the DOT)...but instead of cutting the spears I now grab the spear at the "half way" mark...then grab the cut end (the "woody section") and bend it until it breaks....it always breaks right at the end of the tough part leaving only the tender part. So much faster and also is idiot proof (which for me is a huge plus! ha! :o).
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I had to add this after the roasted veg discussion.....the very next night...we had:
then because we've had some serious thunderstorms rolling through I got distracted by the clouds so no pics of it cooked and eaten. But it was good!
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Sounds like you know what you're doing there. I do the same but then cheat a little; grab a bunch, find the woody spot by bending/snapping, then just cut the rest off at the same spot which might waste some but usually gets it pretty close.
As a kid, we would head up to Lake Chelan every year at the opening of trout fishing season, (last week of april) and fish all morning, then head to the apple orchards and pick the wild growing asparagus growing near the tree roots. Trout and asparagus lunch, pan fried by grandma on the well seasoned cast iron and tossed the asparagus into the pan for the last couple seconds and steamed em up. Delicious memories.
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Oh man that sounds good. I love trout....I go fishing in Maine every year and there is nothing like little stream caught wild brookies...a little corn meal....fried in a pan....put three or four between two slices of bread and eat them bones and all....mmmm. if I'd had asparagus with em? Died and gone to heaven! Ha! We had fiddle heads which were good but can be a little more bitter than asparagus. The idea of wild asparagus is great!
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so tonight we have grilled chicken, grilled vegetables (zucchini, home grown tomato's, red and green bell peppers, home grown jalapeño's and Cajun peppers and fresh corn on the cob along with garlic and onions) and to finish the plate off we have some short grain brown rice.
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Wifey grilled steaks, potatoes and green beans. Not too shabby!(http://images.tapatalk-cdn.com/15/08/09/1d49f3e62d7bcc555c0de590d970d40f.jpg)
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How is the pig iron Q?
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so tonight we have grilled chicken, grilled vegetables (zucchini, home grown tomato's, red and green bell peppers, home grown jalapeño's and Cajun peppers and fresh corn on the cob along with garlic and onions) and to finish the plate off we have some short grain brown rice.
That is one seriously clean grill! Looks delicious buddy.
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Lookin good!
Steak, Potato, and a green thing and some char...just down right basic and good!
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How is the pig iron Q?
It's pretty decent. We had some sauce leftover from a catered event
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kyle, did the caterer at least know how to do good Q?
tate, i keep that thing clean. its almost impossible to find a grill with brass burners on todays market unless you want to pay over $1k for it. that was given to me by #2 and its going on 8 years old and still burnin like a champ.
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Yeah they did, everything was smoked nicely. We got big trays of pulled pork, pulled chicken, and sliced brisket. We ate at least a few hours after it was cooked, so it wasn't super fresh, but still very good. I'm a total BBQ snob, and i had seconds if that tells ya anything.
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it tells me that you are just like me when it comes to Q.
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tonights dinner will be chicken smeared with a mayo and spice mixture, filled with bacon onions and lime's, smoked for 3 hrs then completed until 170deg ish internal temp. baked potato will be a side.
(http://i.imgur.com/CoKPR3F.jpg)
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Nate- you're kill in' my diet! If this was scratch and sniff, it'd be over!
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so do the same thing mike, just omit the bacon. it is proven that smoked food is leaps and bounds healthier.
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so do the same thing mike, just omit the bacon. it is proven that smoked food is leaps and bounds healthier.v
Why bother then....LOL! ;D
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Oh my, does that look good!
And you CAN'T skip the bacon... :)
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That DOES look good!
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Omitting the bacon would be like drinking decaf coffee. You could, but why?
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Omitting the bacon would be like drinking decaf coffee. You could, but why?
As I sit here drinking one with some home made Baileys, I seem to think we are all a lot alike.
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Baileys? Did I hear Baileys
Brother, we are practically twins!
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(http://images.tapatalk-cdn.com/15/08/23/40e655a7a052a2a32847d5e192880f4e.jpg)(http://images.tapatalk-cdn.com/15/08/23/fe481bf02538545d7f710ba931843dd1.jpg)
Oven cooked bacon-
Place on parchment paper lined pan into a cold oven set to 400. Pull out when approprately crispy to your taste...
I'm not gonna lie, I ate the whole pan and the oatmeal. Bacon, it's the Chuck Norris of the food group! And it only counts as a serving of it makes it to the table. (Standing at counter eating, scrolling RMTWS)
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I love me some bacon.........tracey yells at me every time she catches me standing at the counter just shoveling it in.....;D
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The good part of that breakfast is the oatmeal should counter the bacon.
Apparently one of the benefits of home cooked oatmeal is it helps lower cholesterol.
And yes bacon consumed at the counter or from the pan never existed.
But when a pound of bacon yields 6 pieces you've been caught.
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I love me some bacon.........tracey yells at me every time she catches me standing at the counter just shoveling it in.....;D
My son too, Nate
Loves Bacon. Can eat a bacon sandwich all day every day
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And yes bacon consumed at the counter or from the pan never existed.
But when a pound of bacon yields 6 pieces you've been caught.
I knew it!
And it's official from the Canadian Military!
Nuff said
Bacon eaten from the counter never existed!
New food rule right there!
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Ha! I always get caught because the smell lingers yet no evidence of its existence. My wife can smell anything from a mile away....she can walk into a spotless clean kitchen and say "oh, you had a bacon cheeseburger didn't you?" Sheesh....she could be a k9. Haha
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Bacon eaten from the counter never existed!
that has become a quote!
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kinda hard to mask the smell of that glorious smoky pork product
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Truth is- what we have been led to believe by the FDA about animal fats is BS. They would rather see you consume a half pound of processed government cheese than to drink milk direct from the cow. Because it's "safer" for us. They would just assume you ingest pounds hyperprocessed chemicals like aspartame, MSG and HFCS, than eat honey from the hive or pure sugar cane in moderation! It's ok to feed your kid a package of hot dogs but by golly you should trim your steak! You can have bonded chemical pain inhibitors and anti depressants or drink a case of beer, but you can't smoke a ... Well you get the picture! Frustrating... Do some non main stream research on cholesterol... It's not that bad, it's the inflammation in our arteries caused by all the other crap we consume that kills us.
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Truth is- what we have been led to believe by the FDA about animal fats is BS. They would rather see you consume a half pound of processed government cheese than to drink milk direct from the cow. Because it's "safer" for us. They would just assume you ingest pounds hyperprocessed chemicals like aspartame, MSG and HFCS, than eat honey from the hive or pure sugar cane in moderation! It's ok to feed your kid a package of hot dogs but by golly you should trim your steak! You can have bonded chemical pain inhibitors and anti depressants or drink a case of beer, but you can't smoke a ... Well you get the picture! Frustrating... Do some non main stream research on cholesterol... It's not that bad, it's the inflammation in our arteries caused by all the other crap we consume that kills us.
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True^^^^
I realized some time ago the FDA is not our friend, but part of a system along with Monsanto and the likes to keep Americans sick and on the till. That leads to money at big pharma and of course insurance.
We'd be far better off doing it ourselves than trusting in the status quo.
I have been seeing healings in church that defy logic and puzzle physicians. I think there is a lot to be learned through the study of natural ways and how things were done in the past
White bread: Poison
Ever read in the bible about Ezekiel bread?
I eat the stuff, and by golly I think it made me into the pretty man I am today! ;-))
Ezekiel 4:9
Bread. And Better!™
Ezekiel 4:9 products are crafted in the likeness of the Holy Scripture verse Ezekiel 4:9 to ensure unrivaled honest nutrition and pure, delicious flavors.
"Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and put them in one vessel…" Ezekiel 4:9
It’s this special, unique combination of 6 grains and legumes that harvests benefits beyond what we normally expect from our breads, pastas, cereals, and other foods.
Source of Complete Protein - Rated 84.3% as efficient as the highest source of protein (comparable to that of milk or eggs)
Contains 18 Amino Acids - Including all 9 essential amino acids
Increased Digestibility - Sprouting breaks down starches in grains into simple sugars so your body can digest them easily.
Increased Absorption of Minerals – Sprouting breaks down enzyme inhibitors, so your body can more easily absorb calcium, magnesium, iron, copper and zinc.
Increased Vitamin C - Sprouting produces vitamin C.
Increased Vitamin B - Sprouting increases the vitamin B2, B5 & B6.
Great source of Fiber - Combining sprouted grains and legumes gives a good amount of natural fiber in each serving
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Are these commercially available products? Similar ingredients in Ancient Grains cereal from Costco, but not "sprouted" per se.
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Are these commercially available products? Similar ingredients in Ancient Grains cereal from Costco, but not "sprouted" per se.
Yes
Go to the health food section and look for Ezekiel bread, you'll find it
I heat it, smear on real butter and strawberry jelly and roll around on it for awhile
Good stuff, doesn't last long
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and that is why I had smoked pork butt with grilled vegetables for dinner. with homemade banana bread for desert.
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Big Ag is all about shelf life so they waste less....so more preservatives, less natural stuff that can "go bad" which means they have to toss their product. Make your own bread, make you own pasta, it's pennies on the dollar and far healthier. Protein is best from animals (beef, pork and chicken). I always tell the crazy vegetarians that I will look to plants for protein when my eyes move to the sides of my head and my canine teeth fall out. Until then I'm not arguing with millions of years of evolution.
Years ago I saw that lying pos Dan Rather on the Tonight Show and he told a great story about his FIL....seems the FIL was a crusty old cattle rancher (from TX IIRC)...every year Dan and his wife would take him out for his bday to a restaurant. He ate steak pure and simple. Well on his 90th or so bday they took him out and he ordered a huge steak....the waitress asked what vegetables he wanted with it and his response was "Lil lady....vegetables are what food eats!". Always liked that line! Ha.
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Just seen these. Going to have to get me some.
It's always a chore pulling the meat apart. These might help.
http://www.leevalley.com/en/garden/page.aspx?cat=2,40733,44734&p=73423
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so tonight is ITALIAN night, and for some reason (I really don't know why!) but I think I may get a really big "you suck " from bobby...........?
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so tonight is ITALIAN night, and for some reason (I really don't know why!) but I think I may get a really big "you suck " from bobby...........?
I'm stuck working an overnight at work. I want lasagna, I hate you. It's foggy and I blame you. I wanna sleep. I think we got it all covered. But on a side note, the lasagna does look good.
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hopefully the sleep monster wont/didn't get yah.
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Wow. That looks good. I'm working at the weekend place by myself and I chopped up hotdogs and mixed them in with canned chili. With a side of beer.
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did you forget to bring food with you or are you trying to relive your college poor days????
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Sustenance. By the time I quit working I'm too beat up and tired to think much about it. Tally from yesterday. Finger infected and burst open from where I had driven a drywall screw into it enough to have to reverse the drill. Nicked my ankle with the chainsaw. Fell on to the crushed limestone driveway flat on my back. Tweaked my knee. A few cuts from sheetmetal. Another great day not in the office.....
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sounds to me like you may just need to take a break before you test the hardness of the limestone driveway with your back (like don), attempt to remove a limb with the chain saw (like sam) or just flat out end up in the hospital.
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Sustenance. By the time I quit working I'm too beat up and tired to think much about it. Tally from yesterday. Finger infected and burst open from where I had driven a drywall screw into it enough to have to reverse the drill. Nicked my ankle with the chainsaw. Fell on to the crushed limestone driveway flat on my back. Tweaked my knee. A few cuts from sheetmetal. Another great day not in the office.....
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So bad luck and no luck are runnin' neck and neck for ya right now?! Yikes! Be safe!!
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hopefully the sleep monster wont/didn't get yah.
Tried and failed. Worst part was the driving in the DENSE fog, followed closely by the HORRIBLE, HORRIBLE gas station coffee I decided to give a chance.
I'm about to finally rack out, been up since 1530 yesterday.
I chopped up hotdogs and mixed them in with canned chili.
I've done that, more than a few times.
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Sleep well Bobby. Nate, I'll take a few nicks and cuts not to be in the office.
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Bobby, call me next time and i keep you awake until you reach the casa! Please!
RN knicks, scrapes and cuts are one thing, attempting to amputate a limb (you and sam) is a whole nother story!
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Bobby, call me next time and i keep you awake until you reach the casa! Please!
Oh I made it home. Generally after I get off work, I get my second wind until I get home, then it's time to shut down.
Woke up this morning after 10 hrs of sleep and realized I didn't have any more KCups for my Keurig, which means no coffee this morning. Guess I'm shopping after work.
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Man. No coffee when you first wake up? If you're anything like me I'm surprised there wasn't a trail of dead people on the way to the coffee shop. I'm not me until I have coffee.
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No coffee, yikes. I'm sure like you redneck I guess Bobby has more patience than I.
Ther would have been a trail of carnage all the way to coffee.
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My wife has often said the most dangerous place on earth is between me and the coffee pot first thing in the morning....
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Holy Smokes! No Quoffee in the morn'
That's a three alarm emergency there Sarge!
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Man. No coffee when you first wake up? If you're anything like me I'm surprised there wasn't a trail of dead people on the way to the coffee shop. I'm not me until I have coffee.
No coffee, yikes. I'm sure like you redneck I guess Bobby has more patience than I.
Ther would have been a trail of carnage all the way to coffee.
Holy Smokes! No Quoffee in the morn'
That's a three alarm emergency there Sarge!
Worst part was I was at my parent's place and I was going to grab one cup, until I go shopping after work, but forgot it. I woke up this morning, stumbled into the kitchen, and stared at my Keurig. I was in a weird half asleep half awake state trying to figure out why I'm out of coffee.
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The good part of that breakfast is the oatmeal should counter the bacon.
Apparently one of the benefits of home cooked oatmeal is it helps lower cholesterol.
And yes bacon consumed at the counter or from the pan never existed.
But when a pound of bacon yields 6 pieces you've been caught.
I have experienced this. Butcher down the way from my place does home smoked applewood pepper crusted thick cut porcine gold! only get 8-12 slices per lb so when we only had 6 to go around...busted.
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Are these commercially available products? Similar ingredients in Ancient Grains cereal from Costco, but not "sprouted" per se.
often kept in the freezer section due to lack of preservatives.
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Your belly will preserve it for you........like it was never in the house!
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Well breakfast of the supper variety. Didn't know what I wanted, so 3 egg bacon and cheese omlette, at least half a pound of bacon ;D. Leftover roasted mini spuds, diced and fried in butter.
Topped with a generous portion of Franks extra hot and some salt and pepper, cause the franks doesn't have enough already. Lol.
(http://i1134.photobucket.com/albums/m605/sammconn/food/DFD4C428-0E98-459F-BE06-6783B828B17E.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/DFD4C428-0E98-459F-BE06-6783B828B17E.jpg.html)
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Looks good.
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Gotta love breakfast for supper. Or for breakfast! Ha. Love a big breakfast with meat, potatoes and eggs. Just starts the day right.....or in your case ends it!
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ill see your plate of eggs and potato's sam and ill raise you bacon and cheese! ;D
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https://youtu.be/anwy2MPT5RE
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Looks about like all the same ingredients Nate, but yours looks better.
Bacon with a side of double back and another side of bacon please, as I don't like Spam either. Lol.
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Went fishing and got a nice Rainbow, just right for dinner. 7 year old had to have a few bites,,,,,,,,,,,,,
Garlic, butter, sea salt/pepper blend with a little lemon, flaked off the bone ;D Hand full of cherry tomatoes and off to daughters volleyball game (they won)
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that's a beautiful looking rainbow there JR. just right for the pan.
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Had some left over prime rib from a dinner out with Mama. Corn tortillas w/ grilled onion, mushrooms and a little spinach for green. Took some sour cream, horseradish and leftover au jus to make a little crema sauce with cotija cheese. They ate real nice.
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Looks tasty!!
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Great looking rainbow! And those tacos look mighty tasty too!
Ive been trying to post up last weekend's meal(s) but cant seem to get the pics to load? I did it before here so I know it can be done...but I go through the "browse" find the pic then hit "post" an nothing happens. :-\ I must be doing something wrong....but know the grilled corn and steaks were really great! ;D
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Try and let us see if we see it. BD was having the same issue.
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This is the most terrible page to read at 6:30am. I am starving for dinner and it's way to early.
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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;D
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I guess I can chime in with my pork loin that I did tonight,
(http://images.tapatalk-cdn.com/15/09/10/827353d99360670a8682470192be01f4.jpg)
Served with green beans and some pasta, The pork is the treat I tell you what
First you make a dressing of thyme, olive oil, Fresh garlic, some salt and some of the other smell good things that perky nose from the cabinet of deliciousness,
Preheat he oven to 500. Rub your pork with the paste like sauce. Place in cooking pan of choice and let sit till oven is ready.
Sauce pan now. Scoop some of your favorite jelly preserve. ( we have grape welches for the kids) about four big soup spoons. Add four table spoons of red wine vinegar to the mix. Now it calls for shallots but I never have any and this is where I open bottles and sniff them to see what smells good to me.
Add a bit of this a bit of that and place all in the suace pan and heat it up. Be careful it's a lot of sugar in there and that can burn nasty messy into a pan. Now. Place pork in oven for six min then remove and pour on your sauce pan and turn over your pork, Save enough sauce for round two and some to go in a dish on the table. Back in the oven till it reaches 150 inside temp then remove and add more sauce, let stand then slice and serve.
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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This is ridiculous!
Everyone here can cook
Everyone, that is, except me!
Another knock it out of the park lookin' good plate of viddles
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Dave, way to jump in to the deep end of the pool on day what? 2, 3? Thanks for sharing. Looks yummy
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I love to cook fellas, the trick is doing what tastes good. My 15 year old step daughter is following me right behind me cooking. It's a great family activity too. I have two step kids 15 G, 8 B I And my two twins. Dinner is every night and everyone helps
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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Dave, way to jump in to the deep end of the pool on day what? 2, 3? Thanks for sharing. Looks yummy
Tex I am on the duramaxforum too. Seems the really good people followed don over here. Like Don says. People helping people.
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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Man that tenderloin looks great! Everybody overcooks them because of pork stigma, but looks like you got it just right! We've been doing a lot of those lately too with beef prices so high. Great work Dave!
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I think in the past I would cook it in the oven or the crockpot until it reaches that temp of 165 then pull it out. What I was forgetting was that meat continues to raise in temp and continues to cook after removed from the oven. So now I pull mine at 145 and let it stand then I check its temp before cutting into it. Usually pretty consistent with it now.
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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Ok, here is a weakness of mine. Chicken/shrimp alfredo pasta. I know, heart attack on a plate, but now and then,,,,,,,,,,
I did a nice batch today and took lots of pics if anyone is interested. Added a nice Kirkland green tea and the greens are spinach.
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Now that's a pasta salad I could enjoy. To bad the wife won't eat anything that comes from the water, I already want to mushrooms in it
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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I bet that would be great on a hoagie bun...warmed in a convective oven
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Its no salad but it is tasty.
Mushrooms sauteed in butter, olive oil and a garlic/pepper/salt mix. 2 small chicken breasts broiled with the gps mix. Rotini 1/2 wheat-1/2 egg. Chopped spinach for greens and cooked medium shrimp.
Sauce is made with whats left after the mushrooms are dumped into the shrimp. Then add more gps mix and extra ground pepper, 1 package of cheepo alfredo mix, little milk, little parmesan cheese and a nice scoop of cream cheese (this is what makes it) and simmer.
Funny thing is no one really likes it but me,takes a while to make so I don't make it often.
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Today is my sons 8th birthday. He asked for home made ice cream and chocolate sauce.
(http://images.tapatalk-cdn.com/15/09/12/e3de255fe2846b757c0b879f38457d54.jpg) you'll have to excuse the garage mess.
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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Kids today have it so easy. When I was 8 and wanted ice cream we had to hammer on the hand crank. No electric churn for us!
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smoked ribs with baked beans and pasta salad
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YUM!
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RN, you the frau and the 2 girls might leave there a little huskier than when you arrived. besides, do you even have a smoker up there?
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Not yet. I've got a line on some 26 inch pipe and was looking at some designs. Maybe you can christen it.
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http://www.shirleyfabrication.com/
give em a call and see what they can tell you about makin your own smoker. paul is a very upstanding guy from everything I have ever heard about him and makes a heck of a quality product!
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So Nate, if I am looking at their smokers correctly, they have a square firebox feeding the horizontal smoking pit pipe and then the reverse flow back into the top square box, where that top box can be used as a smoker or warmer based on whether the damper from the main smoke chamber is open or closed. The main smoke chamber and the warmer box have their own stack.
The warmer chamber would get its smoke from the reverse flow of the main chamber but also use heat from the fire box below even though there is not a direct airflow, the warmer/smoker box would get radiated heat from the fire box.
Does that sound right?
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let me make sure i understand what you are asking.
you are asking if/how the warmer box gets smoke?
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That's my understanding of how reverse flow cookers work RN... I know that's how the Lang's work.
Here's a Lang rep explaining their warmer... and options associated: https://www.youtube.com/watch?v=Ep0i50Ku-04
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smoked ribs with baked beans and pasta salad
Nate, that looks amazing
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rn, here is the answer from paul shirley the owner and manufacturer of the smoker in question.
Yes this is somewhat correct... The warmer get radiate heat from the firebox... Being the top of the firebox.. Is the bottom of the warmer .. We have a standard damper from main chamber to warmer.. When opened this allows additional heat and smoke into the warmer... You can get an upgrade... It is a damper from dirbox to warmer.. This allows you to get the warmer up even hotter .... ideally to use the warmer as a vertical cooker.... Hope this helps.... I will check.... The link out.... Thx
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http://www.bbqsmokersupply.com/
Little googlefu turned up a place to buy parts....
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I'm going to have to work on how to justify buying my plasma cutter sooner than I had expected......
"honey, the money I saved building my own allowed me to buy the tools I'll need in the shop anyway"......
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Sounds legit to me...
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Or you can try the "every project deserves a tool" approach.
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so tonight we are going to have country boneless ribs, and a cold vegetable salad with some vinaigrette and bacon.
ingredients:
1 can corn
1 can black eyed peas
1 small bag of frozen peas
1 red bell pepper finely diced
1/2 red onion finely diced
bacon to your taste (remember if bacon disappears from the counter then it never existed!)
vinaigrette dressing ingredients:
1/3 c olive oil
3 T red wine vinegar
1 1/2 T sugar
1-2 t Dijon mustard (to your taste)
fresh cracked black pepper
salt
directions:
1. brown the bacon to your crispiness
2. mix all vegetables together in a medium bowl
3. mix vinaigrette ingredients together
4. add bacon and vinaigrette dressing to bowl
5. lightly mix together
6. refrigerate 3hrs(ish) before serving
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ill add some plated pics in a bit.
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Again, amazing!
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here is a pic of the ribs finished and plated with the vegetable salad.
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talk about fall apart tender!
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Bro you're making me hangry
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??
Hungry?
Angry?
.....?
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Both! Was sittin on the train lookin at your grub, hangry cuz I wanted some too :)
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;D
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Those ribs look good. Might have to make some this weekend, and top them with a "spicy" BBQ sauce.
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Mom's chili recipe, greens and cornbread(http://images.tapatalk-cdn.com/15/10/03/45b079565a35982018a8e9917a40732e.jpg)
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Mom's chili recipe, greens and cornbread(http://images.tapatalk-cdn.com/15/10/03/45b079565a35982018a8e9917a40732e.jpg)
And I thought you would be doing a whole hog BBQ
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Both! Was sittin on the train lookin at your grub, hangry cuz I wanted some too :)
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Safe travels...
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Mom's chili recipe, greens and cornbread(http://images.tapatalk-cdn.com/15/10/03/45b079565a35982018a8e9917a40732e.jpg)
And I thought you would be doing a whole hog BBQ
...Served on a picnic table!
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Roger that. On the back porch of my place. Overlooking the woods on a great late afternoon......beautiful day with the family
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Texas and Chili. Makes me want to make a trip there RN. That cornbread looked a little fancy there in that little paper cup, you sure you're from TX?
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Sophie and me makin' apple crisp from the neighbor's tree during half time of the Hawk's/Lions game. We also did some deep fried Jalapeños with fresh pico de gallo and some salsa bake chicken breast w/ rice. No pics of those, but super easy; 4-6 frozen breasts in a casserole dish, cover with salsa of choice and bake at 375 for 45 min or until juices run clear. Stupid easy and very tasty.
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She's gettin right in there. I bet she'll make a great wrenchturner someday Tate.
I can hear it now. "darling, daddy needs you to grease these bearings for me..."
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She's all over anything I do. Cooks with me all the time and any time I'm working on the cars she's handing me screw drivers or looking for something to take apart. We make all of our lunches together at night and she has her little Hello Kitty lunch box that she packs up herself. She didn't actually like the apple crisp though, ironically.
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^^^Super cool
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That's a beautiful girl. Love the hair. You....well.....ya know.
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Being that we are in full swing of harvest and the wife in the the grain cart our supper menu has been different. We have to get everything ready in the morning before work. One day we just got a jar of canned meat out of the basement. Thats what it there for. Delicious. Then we got the crock pot out and made a roast the next morning. We were too tired to do much clean up that night was a long one. Next day I decided to put pork chops in the crock pot but it was still dirty and we are running late already. Wife pulls out her spare. I knew there was a reason I keep her around. Pork chops with cream of mushroom soup over the top cooked on low for 13 hours. Didn't really even have to chew it. Kinda just fell apart. Tonight is going to be Mc Donalds. Have to go get the kids from my ex for the weekend.
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you could always get you a few cases of MRE's for occasions like that jon
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I tell ya what she looks like to me
Trouble!
She is going to be one of those that you can hardly keep up with
Probably want a jeep or a truck instead of a car
and
she's so darned cute that all the boys will come ah knockin' and drive dad to drinkin'!
Yup
I see lots of sleepless nights ahead for the tater..
Not wishing, just seein' it!
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Being that we are in full swing of harvest and the wife in the the grain cart our supper menu has been different. We have to get everything ready in the morning before work. One day we just got a jar of canned meat out of the basement. Thats what it there for. Delicious. Then we got the crock pot out and made a roast the next morning. We were too tired to do much clean up that night was a long one. Next day I decided to put pork chops in the crock pot but it was still dirty and we are running late already. Wife pulls out her spare. I knew there was a reason I keep her around. Pork chops with cream of mushroom soup over the top cooked on low for 13 hours. Didn't really even have to chew it. Kinda just fell apart. Tonight is going to be Mc Donalds. Have to go get the kids from my ex for the weekend.
People like you and OldKootie and Miss Kay, your families and people like you are what makes us good still.
I wish it were better for you than you are treated financially from all your labor.
May God watch over and keep all farmers close at hand. That no harm should come to you, and that you would reap a bountiful harvest from all your hard work. As the crops issue forth from the earth so are you a rich part of the earth. Provide for all of their needs and much, much more. In the name of Jesus, Amen!
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I tell ya what she looks like to me
Trouble!
She is going to be one of those that you can hardly keep up with
Probably want a jeep or a truck instead of a car
and
she's so darned cute that all the boys will come ah knockin' and drive dad to drinkin'!
Yup
I see lots of sleepless nights ahead for the tater..
Not wishing, just seein' it!
I've already got the nightmares. She likes daddy's diesel a lot more than mommy's turbo Passat. She wants to be a cook or a doctor because she "likes to cut the meat". we'll be fishing soon and hunting soon I'm sure as she already knows you have to kill the chicken and the fish to eat them.
That's a beautiful girl. Love the hair. You....well.....ya know.
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She had mommy straighten it once. got home and she asked if I liked it. I said, well honey I like it but I like your regular hair better. she said, yeah I think I look funny, can I get my old hair back?
Being that we are in full swing of harvest and the wife in the the grain cart our supper menu has been different. We have to get everything ready in the morning before work. One day we just got a jar of canned meat out of the basement. Thats what it there for. Delicious. Then we got the crock pot out and made a roast the next morning. We were too tired to do much clean up that night was a long one. Next day I decided to put pork chops in the crock pot but it was still dirty and we are running late already. Wife pulls out her spare. I knew there was a reason I keep her around. Pork chops with cream of mushroom soup over the top cooked on low for 13 hours. Didn't really even have to chew it. Kinda just fell apart. Tonight is going to be Mc Donalds. Have to go get the kids from my ex for the weekend.
I'm looking forward to getting that set up... I would like to pull from the pantry instead of the fast food sector when necessary. we are crock potting weekends for weekday easy meals starting tonight.
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here is tonights meal. I will get some pics of assembly and finish.
https://youtu.be/KSzTRKDbXPw
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here is the start. this looks like a heck of a meal to prep for a little camping trip.
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yum!
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Dang dude, you're killin' it!
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Good job Nate. Sorry this weekend didn't work out. Let's hope thanksgiving does
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you could always get you a few cases of MRE's for occasions like that jon
Ive been wanting to get some but they are so darned expensive. The only ones Ive found reasonable was some lady had some in her dirty old basement shes had them for years. Probably still good but I passed.
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Being that we are in full swing of harvest and the wife in the the grain cart our supper menu has been different. We have to get everything ready in the morning before work. One day we just got a jar of canned meat out of the basement. Thats what it there for. Delicious. Then we got the crock pot out and made a roast the next morning. We were too tired to do much clean up that night was a long one. Next day I decided to put pork chops in the crock pot but it was still dirty and we are running late already. Wife pulls out her spare. I knew there was a reason I keep her around. Pork chops with cream of mushroom soup over the top cooked on low for 13 hours. Didn't really even have to chew it. Kinda just fell apart. Tonight is going to be Mc Donalds. Have to go get the kids from my ex for the weekend.
People like you and OldKootie and Miss Kay, your families and people like you are what makes us good still.
I wish it were better for you than you are treated financially from all your labor.
May God watch over and keep all farmers close at hand. That no harm should come to you, and that you would reap a bountiful harvest from all your hard work. As the crops issue forth from the earth so are you a rich part of the earth. Provide for all of their needs and much, much more. In the name of Jesus, Amen!
Thank you.
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Ive been wanting to get some but they are so darned expensive. The only ones Ive found reasonable was some lady had some in her dirty old basement shes had them for years. Probably still good but I passed.
They'll still taste the same. Liberally dosed with a hot sauce of your choice and mixing some packets together makes a rather decent "stew."
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So for dinner I'm making:
Pepper jack stuffed meatballs and spaghetti. I saw the recipe cross my wall on Facebook, so I decided to give it a shot. It came from the Facebook page "Tasty". It was originally Mozzarella stuffed meatballs, but I don't have Mozzarella; however I do have some pepper jack cheese. You have to cut the cheese into cubes, and form the meatball around them.
Recipe:
1 lb ground beef
1 lb hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs (I used Italian bread crumbs, since that's what I had on hand)
1/4 cup Parmesan (I used shredded Parmesan, grated probably would work fine as well)
2 eggs
1/2 cup whole milk (I used skim)
1/2 cup Parsley
Put the tomato sauce of your choice or own design into a crock pot, layer meatballs and sauce. I added a liberal amount of Sriracha sauce to add some extra flavor and heat. Cook on high for 2 or 2.5 hours.
In accompaniment to the stuffed meatball spaghetti I'm having some garlic Naan bread. Not making this on my own, just using the package I picked up at the grocery store for somewhere around $3. Anyway, I'll update this on how it all turns out.
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Darn guys, stop it!!
I am still thinking about the pork chops and mushrooms in the crock pot!!
Last night was simple, the wife and kids snacked at the mall, so I was left to my own;
I sliced up some fresh mushrooms and sauteed in garlic, butter, olive oil. Added chopped smoked ham and dumped it into scrambled eggs. Threw some chopped cilantro and sprinkled cheese and hot sauce over it all.
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Lunch at church
Simple, Fired Chicken with like 40 choices for sides and a 20 foot long desert table!
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Followed by a 2 hour workout??
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Followed by a 2 hour workout??
...1 hour...I'm old
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Pepper jack stuffed meatballs and spaghetti
Just had some of the leftovers of this meal. Still amazing.
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leftovers.............yum
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leftovers.............yum
I don't know how to only cook for one person. Well unless it's Ramen noodles or something like that. Leftovers form a large part of my weekly meals. ;D
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Well I didn't get any pictures...
I was hunting with a friend on his 24,000 acre lease in South Texas this week. He made some incredible fried chicken outside on a big burner with a turkey fryer type rig. That and some home fries and a salad made for some happy hunters. The next night we had ribeye steaks and baked potato and corn on the cob. Steaks cooked over charcoal and pecan wood.
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It isn't for me but I had to cut and vacuum seal 15 lbs of beef trimmings including some beef liver and kidney for Bear's meals.
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You got that boy on a real meat diet?
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You got that boy on a real meat diet?
He gets 8 oz of beef trimmings, 2 cups of Purina lamb and rice, and some Greek yogurt or cottage cheese for meals.
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Are you cooking the beef? ignorant question...
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Are you cooking the beef? ignorant question...
Nope he gets it raw. If you cook it, all the nutrients are removed.
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Head Country - Original Bbq Sauce, 6 TBS 135 33 0 0 720 15
Dole - Shredded Lettuce, 1.5 cups 3oz (85g) 10 3 0 1 10 2
Tortillas de Harina - Flour Tortillas, 3 tortilla 240 42 8 6 540 0
Kirkland - Shredded Cheddar/jack Cheese, 35 g (1/3 cup) 138 0 11 9 225 0
Generic - Red Onion Slice, 2 Slice 12 3 0 0 1 1
Kirkland - Smoked Pulled Pork, 5 oz 375 0 28 35 775 0
total 910 81 46 51 2,271 18
Calories Carbs Fat Protein Sodium Sugar
(http://i.imgur.com/ze8xxNV.jpg?2)
work with me here, nates fat arse is learnin to eat things a bit healthier .
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Nate, you are on the right track. Counting and keeping track is the best way to success
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That's diet food?
Sign me up!
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Yes don, that would be diet food if i had 2 instead of 3.
Check out https://www.myfitnesspal.com/ it is actually really simple to navigate and it will really show you just how bad your diet really is. I trully thought my diet was pretty good, but nope, i was punched square in the face with reality on just how horrible it really is. Now i am being forced (medically) to straighten me diet out.
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Good work Nate. I'm following the wife's lead and just reducing volume more so than cutting things out, but just paying attention to the 3rd and 4th handful of delicious spicy pork rinds... that's tough!
This is what my 5 year old requested for dinner last night. Second pic is far away, but living in the PNW we play when we can, rain or shine.
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Um whats for breakfast ? A omelet stuffed full of bacon, tomatoes onions, ham, jalapeños, cheese, fresh salsa folded, covered and more cheese n salsa (http://images.tapatalk-cdn.com/15/10/27/6a6a3f1a2b454d2c678b7b059e7db4ea.jpg)
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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After reading back a day or twos worth of dinner choices. I want to enact a old truth. " pictures or it didn't happen " thanks fellas
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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Found it If you want to delete
here is tonights meal. I will get some pics of assembly and finish.
https://youtu.be/KSzTRKDbXPw
Can someone help me with what the YouTube channel this is. Man I would love to follow some of these and for sure it looks tasty!!!!!!!!!!!!
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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Found it If you want to delete
here is tonights meal. I will get some pics of assembly and finish.
https://youtu.be/KSzTRKDbXPw
Oooh looks like a dutch oven... fun fun fun
Can someone help me with what the YouTube channel this is. Man I would love to follow some of these and for sure it looks tasty!!!!!!!!!!!!
Keeping the early morning rolling, the afternoon hours snoring, the late night hours feeling the powers.
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dave, if you look directly underneath the title of the video (lower left corner of the video screen) you will see the owner of the video/channel
outdoorcastironcook and/or frogcrawler
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Tortillas de Harina - Flour Tortillas, 3 tortilla 240 42 8 6 540 0
total 910 81 46 51 2,271 18
Calories Carbs Fat Protein Sodium Sugar
Nate was that PER tortilla or was 3 the serving size?
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that was for 3 flour tortillas, corn would have been even lower.
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that was for 3 flour tortillas, corn would have been even lower.
Got ya.
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Simple meal tonight.
3 bowls of quick oats, and some water. I was going for simple and quick, I succeeded.
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Sounds awful! You need money to eat?
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Sounds awful! You need money to eat?
Nope, I never know what I want to eat, so I was checking through my cupboards and saw the container of quick oats and the bag of brown sugar and said why not.
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Here was dinner last night. Enjoyed the nice weather, full pond and the sound of the kids playing in the yard!
(http://i40.photobucket.com/albums/e244/akcooper9/2015-10-28%2017.47.48_zpsnphlt2ki.jpg)
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Hi Nate-
if you got a smart phone- good app for figuring all that out is: MyFitnessPal - you can enter recipes via ingredients which you can scan the UPC code on and it'll add it all up and divide by serving size (you set) and it'll break down all the nutrient info for you like your chart. It also has many restaurants menu items already in the data base- works pretty good for the most part!
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Wife has some pork steaks marinating. Just going to fry em up in a cast iron skillet in some lard. Nothing special.
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you're killin me Jon. That sounds delicious! haven't had a lard skillet fried steak since grandma passed.
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Honey ham on honey wheat bread with some mayo and a dill pickle spear.
Off topic.. why is a serving size of a pickle spear 2/3 of a spear? Riddle me that...
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Shrimp and fish tacos tonight. Homemade guacamole and salsa.
Wild caught 17/20 shrimp and fresh red snapper.
Marinade for shrimp and fish : canola oil, ancho chili powder, chopped fresh jalapeño,, fresh cilantro , Mexican oregano, red onion, fresh lime juice
Marinade and grill.
Guacamole : avacado, tomato, red onion , fresh lime juice, chopped cilantro, salt, and the secret weapon: juice from orange. Chopped jalapeño if you like it spicy
Salsa: 5 tomatoes, 4 large jalapeño, 1 large onion quartered, 5 cloves garlic, 2 habanero. Place in pot with water. Bring to boil for 15 minutes. Drain. Put in blender with fresh cilantro, salt, a little vinegar, and some chopped fresh onion for crunch.
Shred red and green cabbage. Sliced green onion and red onion, sauce made of : Mexican crema with cilantro and jalapeño processed in blender
Assemble tacos: corn tortilla, 3 shrimp, shredded cabbage, fresh cilantro, Red onion, green onion, Crete sauce, squeeze of lime and some fresh jalapeño
(http://images.tapatalk-cdn.com/15/10/31/a678ce436e7940bf3ce25431f61b8b19.jpg)
(http://images.tapatalk-cdn.com/15/10/31/4a6bddba76f51c0ec904d623155c035a.jpg)
(http://images.tapatalk-cdn.com/15/10/31/234a64830f6934ead9e40d155336a08b.jpg)
(http://images.tapatalk-cdn.com/15/10/31/fbf40dfc9db16b6c16c1d423233d912c.jpg)
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More (http://images.tapatalk-cdn.com/15/10/31/73d3c2d856a17e83509a61b61b1423c2.jpg)
(http://images.tapatalk-cdn.com/15/10/31/3caa243db3bddf1e4da608614442c7fc.jpg)
[IMG]http://images.tapatalk-cdn.com/15/10/31/e8ede65d11044a737d1e29c351d7eb59.jpg[/IMG
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(http://images.tapatalk-cdn.com/15/10/31/6ab3580a67bb26e871603c2c147a51ef.jpg)
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I just messed myself.................!!!!!!!!!!!!!!!!!!!
how do you keep your corn tortillas from splitting when they are filled and wrapped.....?
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so I had a friend over tonight that is going thru a divorce here shortly and I thought I would break out some memorable food.
so tonight's menu consisted of beef fajita's on a flour tortilla with some sour cream, shredded cheese and a little homemade salsa.
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by the way, this flat top is my early birthday present from the frau.........
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Nate, LOVE the flat top. Best thing EVER! I have one and use it all the time.
As for the corn tortilla. I wet paper towels and wring them out and then wrap a stack of 6 and microwave for about 25-30 seconds on high. Creates steam and makes them pliable.....
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yeah I have tried that as well and found that they still split once they cool a bit.
I think that I will have to go to the local tortillaria and have them make some small flour mixed with corn tortilla's.
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Thats why they always use two. I get them fresh from the local supermarket. Steam and use two.
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Shrimp and fish tacos tonight. Homemade guacamole
Got a spare seat at the table, or floor.. I ain't picky. ;D
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Bobby, you will always have a reservation in the house of nate for food or beverage or what ever i can offer you.
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Bobby, you will always have a reservation in the house of nate for food or beverage or what ever i can offer you.
Yay BBQ!
It's not really a recipe, as more of a leftover clean up. I was helping finish up some leftovers, and made a meatball sub and topped it with spicy chili. Surprisingly it was tasty.
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Bobby, you know that any self respecting prior nco can and will come up with some of the best food ever served when it comes to leftovers/ military rations
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Got a spare seat at the table, or floor.. I ain't picky. ;D
Anytime.
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This thread
!!! L I V E S !!!
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Bobby, you know that any self respecting prior nco can and will come up with some of the best food ever served when it comes to leftovers/ military rations
Well I thought it was good, my nieces, sister and BIL seemed to think it sounded/looked nasty.
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and tonight I am trying something from matt's neck of the woods down there in the peach state.
we are having smoked cabbage with some smoked sausage. here it is just going in at 350deg for 2 hours. I am about to pull it after the 1 hours open and soaking in the smoke and an hour wrapped in foil.
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I will do an onion with it next time, it needs a little something extra flavor wise.
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Looks good Nate. I'm back on low carb so I'm struggling.
Dinner was baked chicken and french beans. The beans surrendered...
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Low carb or not, that grub looks great!
Hard to beat cabbage anything!
Ya boys need to get on some of my crab cakes. The truth is, you actually lose weight just by eating them! No Kidding!
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I heard salmonella has a way of doing that.....jus sayin
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I heard salmonella has a way of doing that.....jus sayin
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LOL! Sure a ride in the choper wasn't part of the dinner experience?
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since I have a lot of time on my hands today while doing the bacon and then the summer sausage after that, I decided to make Braciole for dinner. I got the idea from here; http://www.foodnetwork.com/recipes/giada-de-laurentiis/braciole-recipe.html
Braciole Stuffing Ingredients:
1. 1/2 cup dried Italian-style bread crumbs
2. 1 garlic clove, minced
3. 2/3 cup grated Pecorino Romano
4. 1/3 cup grated provolone
5. 2 tablespoons chopped fresh Italian parsley leaves
6. 4 tablespoons olive oil
7. Salt and freshly ground black pepper
8. 1 (1 1/2-pound) flank steak
9. 1 cup dry white wine
10. 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Braciole assembly and cooking INST:
1. Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
2. Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the Braciole with salt and pepper.
3. Preheat the oven to 350 degrees F.
4. Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the Braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the Braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
5.Remove the Braciole from the sauce. Using a large sharp knife cut the Braciole crosswise and diagonally into 1/2-inch-thick slices.
6. Transfer the slices to plates. Spoon the sauce over and serve.
Simple Tomato Sauce Ingredients:
1. 1/2 cup extra-virgin olive oil
2. 1 small onion, chopped
3. 2 cloves garlic, chopped
4. 1 stalk celery, chopped
5. 1 carrot, chopped
6. 2 (32-ounce) cans crushed tomatoes
7. 4 to 6 basil leaves
8. 2 dried bay leaves
9. Sea salt and freshly ground black pepper
10. 4 tablespoons unsalted butter, optional
Simple Tomato Sauce Cooking INST:
1. In a large casserole pot, heat oil over medium-high heat.
2. Add onion and garlic and sauté until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes.
3. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. (be careful because the wine will give it a bit of a sweet flavor.)
4. Pour half the tomato sauce into the bowl of a food processor and process until smooth. Continue with remaining tomato sauce.
5. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
I changed a few things like marinating the flank steak because of how tough it can be.
ill have some pics when I assemble the other half.
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and its in the oven!
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^^ Looks sort of like Rouladen.
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Something very similar
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Yum
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Nice (As always!)
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Had breakfast for dinner. Will regret this one later.
3 egg omelet with salt, pepper, and herbs de Provence , fresh jalapeño ,scallions, red bell pepper, mozzarella and cheddar. Topped with avocado, home made salsa and sour cream. Fresh tomato with salt and pepper (http://images.tapatalk-cdn.com/15/11/08/1739ba3149aae4eb204bc5453cb63e57.jpg)
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Got tired of eating on this. (http://images.tapatalk-cdn.com/15/11/08/f15cc5f642f75808a0d714b038c9223b.jpg)
I didn't make it. Bought it for a fundraiser. Very nicely done brisket.
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I came across a chili recipe this morning and thought I would give it a try. since I am off today and felt really lazy I figured it was a good time to break out the cast iron frying pan and the 8QT crock pot. ***WARNING, THIS WILL MAKE A FULL 8QT CROCK POT!***
Ingredients:
• 4 lbs ground beef
• 1 lbs hot sausage
• 2 stalks celery
• 1 green bell pepper
• 4 onions
• 1-15 oz can tomato sauce
• 4-5 cans 16oz cans stewed tomatoes
• 64 oz v8 juice( spicy if like)
• 1.5 t onion salt
• 3 t garlic powder
• 4 t cumin
• 3/4 t salt
• 3/4 t pepper
• 1 hot pepper
• 2 T red pepper seeds
• 6 T chili powder
• 1 t oregano
• 1 t brown sugar
Directions:
1.In a large skillet, medium heat sauté half of beef and half of sausage, drain and place in pot.
REPEAT UNTIL ALL THE MEAT IS BROWNED.
2. Sweat the Vegetables out in some extra virgin olive oil and Butter until soft
3. in large kettle mix tomatoes, juice, and tomato sauce to the vegetables. then add all the spices. Slowly add meat and stir until blended. Simmer slow and low for 2 hour approx. until thickened and flavors blended."
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yeah I have tried that as well and found that they still split once they cool a bit.
I think that I will have to go to the local tortillaria and have them make some small flour mixed with corn tortilla's.
at the restaurant, I run the edges in vegetable oil and heat them up on the flat top. Mexican grandma showed me that one and it never fails. the oil cooks the edges a little to keep them from splitting.
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I need to STOP coming to this thread! I end up drooling and hungry every time I look! >:(
Great looking food guys! :)
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so try some of the recipe's Wilbur, or get an idea/make a grocery list/and get stuff together for tomorrows meal................????
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Yep....doing just that.
I like the looks of that bracciole (sp?) recipe....I am thinking another way to do that is cook lesser amount of the sauce (or just save the extra)...cut them in thinner slices, layer on a sliced crusty roll, top with some of the sauce and a slice or two of provolone. Hmmmm.....
One recipe I always like to make is Shepherds Pie. I always liked it as a kid but always had the basic version (ground beef, corn, mashed potatoes). The Cheesecake Factory has a better version and it kind of opened my eyes to the possibilities so now I do it with ground beef, a mix of veggies (corn, peas, roast veggies cut small) topped with mushroom gravy, then top it with gyarlic mashed potatoes topped with parmesan cheese. I can make it up ahead of time for dinner, put some in individual serve Tupperware or whatever.
I am not so creative to come up with new stuff on my own but once someone shows me some possible I'll run with it.
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My lovely bride with a nice Coho she caught. We did a lot of fishing from the beach this season and did well. Lots of fillets in the freezer. Good dinner a night ago.
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Venison steak, and a baked potato.
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I need to stop following this post oh my gosh. I am so glad some of you are not my neighbors. The last few pages of food has got to drive neighbors Nutz. The smell would turn me into a grill thief
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Dinner um dinner
Mexican hot dogs it is fellas
First you need hot dogs, hot dog buns, bacon, cheese, guacamole, beans, salsa of your choice , mayo, jalapeños,
First wrap the dogs with bacon and cook in the fry pan (http://images.tapatalk-cdn.com/15/11/17/4abc4094ed14a2948e20ff5dd87573d2.jpg)
Turn as needed (http://images.tapatalk-cdn.com/15/11/17/c62205a977d388dd6a857418771f297f.jpg)
Cooked is cooked (http://images.tapatalk-cdn.com/15/11/17/c00c8d34666eaf8f32ba7e367889262a.jpg)
Set your table and put the food on it
(http://images.tapatalk-cdn.com/15/11/17/1dfbd4e663828c38f1c17dbca2959c65.jpg)
I set mine um like this (http://images.tapatalk-cdn.com/15/11/17/dda93b4bf110049ccafcbe746c286672.jpg)
(http://images.tapatalk-cdn.com/15/11/17/cb73d90476360937b0fe074beb476f52.jpg)(http://images.tapatalk-cdn.com/15/11/17/a6760654084659e857081fd742c8fb9d.jpg)(http://images.tapatalk-cdn.com/15/11/17/2f98649ceaf5266461eada6502c30ea6.jpg)
Mexican hotdogs are great and easy
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In looking closely at your plating, Dave, I really enjoy the artistic use of the puree.....
Oh, wait! Perhaps that was pictures of your seconds and the "puree" was a little left over....
Looks good. I assume that's knife and fork or the beans would fall off?
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Oh no use more guac to hold them on. It's like glue
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I like the way you think!
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Oh man....another recipe goes in the "MUST TRY" file..... :) ::)
I gotta be careful....Im gonna need to butter my doorways here if I'm not careful! Ha!
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looks like the picture one was not the first one comsumed
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looks like the picture one was not the first one comsumed
No it was the second
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Did a spatchcocked smoked chicken, rubbed under the skin with some seasoning mixed with mayo. Also had some home canned green beans.
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Tombstone 4 meat pizza.
I refused to follow the serving size of 1 slice.
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No pics but bone in ribeye and roasted Brussel sprouts.
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Thanksgiving German Style:
Turkey
Homemade Gravy
Sausage Stuffing
Brussel Sprouts
Peas n Carrots
Pickled Beats
Red Cabbage
Sweet Potatos
Cranberry Sauce
Mashed Potatos
Makers Mark n Coke
White Wine
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That looks good even upside down!
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Thanks for the fix Nate, thought vertigo was kickin back in!
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so for tonight's dinner, the meyer house will be having pork steaks seared and braised in some BBQ sauce thinned with a little bourbon in the cast iron skillet. the sides will be some short grain brown rice made with the homemade chicken stock along with a fresh salad.
pics to come!
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so for tonight's dinner, the meyer house will be having pork steaks seared and braised in some BBQ sauce thinned with a little bourbon in the cast iron skillet. the sides will be some short grain brown rice made with the homemade chicken stock along with a fresh salad.
pics to come!
I approve of all of this up to the salad part.
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must have some sort of green to offset the fat and acidity of the pork/bbq sauce
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plated
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Oh man Nate! That looks...crap I'm hungry now...delicious!
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Turkey on toasted Rye with a couple slices of American cheese ( I ran out of pepper jack, swiss and fresh cheddar...). I went cheap and fast for dinner tonight.
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left over chili. Onion, cheese, jalapenos and sour creme.....
Maalox for dessert
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i had a foot long BMT on flat bread for lunch/dinner and i will have to suffer with shopette (military gas station) fat cakes till tomorrow.
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Quail, pan fried with Bay Seasoning and a side of left-over spaghetti! Was a GOOD lunch today!
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i had a foot long BMT on flat bread for lunch/dinner and i will have to suffer with shopette (military gas station) fat cakes till tomorrow.
Why didn't you have HH6 bring you something from home? I know you got leftovers, it's inevitable.
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Poached pear stuffed with gorgonzola, pecans and cranberries, skirt steak with mushroom, wine reduction sauce and roasted brussel sprouts, grilled shrimp with cheese grits, and a warm chocolate cake with strawberry -vanilla ice cream
Yeah, we went out. My daughter and I had a night at the symphony
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Poached pear stuffed with gorgonzola, pecans and cranberries, skirt steak with mushroom, wine reduction sauce and roasted brussel sprouts, grilled shrimp with cheese grits, and a warm chocolate cake with strawberry -vanilla ice cream
Yeah, we went out. My daughter and I had a night at the symphony
I'm drooling.........I thought Nate snuck away to cook for you! Sounds like you and your daughter had a special night!! :)
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(http://images.tapatalk-cdn.com/15/12/06/113e63eeb8464aaf763eacc08d0794c2.jpg)
Ha! Does sound like Nate
Here's her shrimp and grits. No pics of mine. I inhaled it.
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Shrimp and grits? Never had grits for anything but breakfast
Raising boys into RealMen!!
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Shrimp and grits are great- usually cheesy grits in that configuration there Dave......little hot sauce and emmmmuuh! ;)
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Confirming grits in that configuration were, in fact, cheesy.
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So this is new to me. I like grits ( no one else in the house does) where is the how to make grits on the forum?
Raising boys into RealMen!!
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i have not issue with grits at all, i just have never made them other than some instant stuff.
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i have not issue with grits at all, i just have never made them other than some instant stuff.
THE HORROR!
Oh as for my dinner last night I had 1 cup of white rice topped with some Sriracha and a sweet bourbon marinated porkchop with a pickle spear on the side. All washed down with 1 LTR of water.
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^^^You're all soldier
Need to civie up some
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^^^You're all soldier
Need to civie up some
I've let myself slip in some ways. Some ways I haven't. I still use phonetics frequently, I still hate the word "Hooah" with a passion.
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Dinner tonight is half a recipient half off the top of my head
Ready go !!!(http://images.tapatalk-cdn.com/15/12/08/3b18c60870786ab7bf8656f43a445571.jpg)
Ham, cheese, jalapeños,
(http://images.tapatalk-cdn.com/15/12/08/91b15f22b7d7d117174c4c4e8e45c6f6.jpg)
Stacked to go on my flattened Costco chicken breasts
(http://images.tapatalk-cdn.com/15/12/08/123632f59423ff3b7cfb167ff26ebf4f.jpg)
I pounded the chicken flatter but not enough to punch holes in. Mostly so I could fold in half. Tag with toothpicks and toss in a pan to cook in the over for a hour at 350 (http://images.tapatalk-cdn.com/15/12/08/49ffef3d7608566bf3c75c23cd48223b.jpg)
Add a little seasoning after half hour and check internal temp (http://images.tapatalk-cdn.com/15/12/08/0da14d1e42e1e8f623a0a5e1c6607029.jpg)
Back in the oven again till temp is 160
This is part of what I followed. Only the sauce portion. Watch out for the edited milk add (http://images.tapatalk-cdn.com/15/12/08/0903199cd260e894f5edf6eccc8bcca2.jpg)
Plus we made the bread crumb (make topping)
And back in the oven after sauce was added. This is just of crisp the top and warm everything. (http://images.tapatalk-cdn.com/15/12/08/ba89ceca52aa9c9d53a301ab6b6cf929.jpg)
Time varies per oven and what not. The son wants mushrooms in his next time
Finished
(http://images.tapatalk-cdn.com/15/12/08/aafe60a28cc56e90d6e9e2f11f48a90d.jpg)
(http://images.tapatalk-cdn.com/15/12/08/58c3105332646f7e1fc52d2e3c059529.jpg)
Raising boys into RealMen!!
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And those looked good Dave.
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So this is new to me. I like grits ( no one else in the house does) where is the how to make grits on the forum?
Raising boys into RealMen!!
I have bought the Quaker instant grits and that is the extent of my knowledge and taste of them. So I too would love to see what you guys do for "real" grits.
Happy to trade my wife's real mac and cheese recipe for anyone who think mac and cheese comes from a box with the letters K R A F T on it. ;D
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Happy to trade my wife's real mac and cheese recipe
I'll gladly copy said mac and cheese recipe...
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Tate's Cheesey bacon Grits:
I use a 4/1 ratio on liquid to grits. cook times vary of course.
2 cups water
2 cups milk(I like whole for more better creamy)
1 cup stone ground grits or coarse cornmeal(it's really the same thing, white is southern, yellow is Italian polenta)
4 tablespoons of butter
1 tsp salt(I use kosher) you may want more, they need a lot of seasoning
1/2 tsp black pepper(I used fresh ground)
1/4 tsp garlic powder
6 oz. of GOOD cheese, grated. Gruyere, fontina, sharp cheddar(doesn't melt as well but tastes good)
1 Tbsp rough chopped flat leaf parsley
6 slices thick cut pepper bacon(have nate ship you some of his)
Fry you up some of that thick delicious bacon. make sure to cook a couple extra pieces for snacking.
Drain, crumble and set aside
bring water, milk, butter and salt to a low boil
slowly add grits/cornmeal to the pot while whisking continuously
reduce heat to low for a bare simmer
add garlic powder and black pepper
continue to whisk for at least 5 min, just slow, tedious whisking
simmer uncovered for 10 more min while whisking every couple minutes. it's work, it's hot, it's worth it.
by this time the grits will be much thicker, but still loose and creamy.
add cheese in 1/4's, folding in with a spatula until it's completely melted before adding the next handful, and keep the last 1/4 aside for topping.
fold in bacon and parsley, pull pot off the heat and allow it to cool for a few minutes. (this stuff is molten lava so be careful)
if it's the main event, just use a shallow bowl, dollop it on there and top with a little extra cheese. I try to keep a little extra bacon to top and some parsley but the bacon usually gets eaten. Serve it up hot on it's own or with a good pan fried bone in pork chop, mmm or some poached eggs for breakfast and of course extra bacon.
P.S., leftovers get spread out in a shallow 9x9 baking pan and cooled in the fridge. This will set up very dense and if you cut it up into squares like brownies and pan fry them in some of the leftover bacon fat and serve a couple squares over some hot marinara or spaghetti sauce with some parmesan you will love yourself for doing so.
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I like how you party with the grits. I was waiting for someone to say "put jelly in them." That is verboten!
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dang bro, thats some love for grits right there.
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I had them in florida at Disneyworld back in '07 for the first time and fell in love. I've got several cool variations including my version of shrimp & grits, but they all usually start with the base recipe, either with or without bacon. (always with bacon). I'll post up my prosciutto wrapped tiger prawns with red wine, balsamic butter sauce over grits in a bit here if I can find a pic.
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I love grits, I just wish places around here that do breakfast and serve them, would in fact serve them cooked correctly. They aren't supposed to run off a spoon faster than liquid when the spoon is tipped..
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Porketta roast with some white rice. Might even go crazy and have some black cherry koolaid.. maybe.
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Tate that sounds delicious! And it IS very similar to polenta! My wife makes that too and tops it with beef ribs cooked in sauce for hours. Yummm!!
I will get her Mac & Cheese recipe post haste!
Last night I made pasta fagiole which is just a basic pasta and beans soup made with whatever is readily at hand.
Start with a quick sauce (and at my house due to my wife's Italian background "sauce" is always tomato sauce)
I start with minced garlic (we like garlic so I usually do about 5 or 6 cloves)
Some Extra Virgin Olive oil
When the garlic is translucent add one large can of crushed tomatoes
I add all sorts of spices- Italian seasoning, basil, a little rosemary, crushed red pepper, salt, pepper and a touch of sugar
I will usually add some red wine as well (my wife has a jar in the fridge that all unfinished bottles go into for cooking)
I let that bubble away in a slow simmer for some amount of time depending on whatever else I am doing (last night was a half hour or so).
We had about a quarter of a leftover pork roast which I cubed and added to the mix.
Next I boiled some Orecchiette which is the little "hat" pasta. It was just something we had in the cupboard but you can use any smaller type of pasta....small shells, farfalle whatever you have. The pasta will keep cooking in the soup so I only cook it to a pretty firm al dente. Too much and it will be mush after it continues to cook in the soup.
While the pasta was cooking I added a can of (rinsed) black beans.
Then chicken broth....I added about a box and a half of the 32 oz. broth (just a new box and whatever was in the one that was already in the fridge). You can see I don't use precise measurements here! ha!
I let it cook another 15 minutes or so to meld the flavors. Then at the end I add the pasta. I let it cook another 5 or so minutes and its ready. If you want to make this ahead of time you can just leave the pasta until the last minute so it doesn't get killed.
Ladle and serve. Really great on a cold day! I am fighting a cold so added some siracha to my bowls to give it more kick and clear out my sinuses. You can really make this with whatever you have. We have added chopped onions, chopped green beans, zucchini (add that near the end so they don't fall completely apart), etc etc.
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So as promised here's the wife's mac and cheese recipe....
And I just realized the spell check here must have not liked the word "f a g i o l e" cause of the 1st 3 letters. ::)
Anywho....
Make a roux with 1/2 to 1 stick of butter aND flour....
Add 4 cups whole milk....
Season with onion powder, mustard powder, salt and pepper....1/2 tsp for onion and mustard....more or less as desired for salt and pepper....
Bring to soft boil and start adding cheese while whisking.....4 cups shredded sharp cheddar (but different cheeses are great for different flavors). Keep stirring to melt.
Boil 1 lb elbows or shells or small ziti...drain and wait....
When cheese is all melted put pasta in a bowl and pour cheese sauce all over it....spoon to spread it completely....put in cookware pan. Add panko bread crumbs all over the top with butter also (again as much or as ltitle as you want)....cook for 40 minutes at 350.
You can always go more on the cheese...she added a full cup of parmesan tonight to the 4 cups of cheddar. It was good! ;)
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Wil, al dente on the pasta since its going to be baked?
Sounds wonderful.
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Starting out the holiday with some festive macaroni and cheese. (http://images.tapatalk-cdn.com/15/12/18/de42bffe8227b5c93cd8289820b8177e.jpg)
Raising boys into RealMen!!
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Friday night all you can eat fish fry.
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Friday night all you can eat fish fry.
Mmm that sounds good.....love good fish fry!
Those (all you can eat - when good food mind you) remind me of a time a buddy and I walked into a Chinese restaurant that had a "all you can eat buffet" (both my buddy and I are good sized guys and can put away the food) he turned to me and said "they need a sign that flashes "house loses" when we walk in" haha.
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Tomato Basil chicken breast and white rice.
And I ate it at my new dining room table. So I guess no more eating at the kitchen counter or on the couch in the living room and using the coffee table..
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homemade chicken noodle soup with homemade turkey stock from yesterdays 2 smoked turkeys.
your getting civilized now bobby with a dining room table, next thing is youll tell us that you got yourself a wife.............;D
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homemade chicken noodle soup with homemade turkey stock from yesterdays 2 smoked turkeys.
your getting civilized now bobby with a dining room table, next thing is youll tell us that you got yourself a wife.............;D
Whoa skipping some steps there!
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homemade chicken noodle soup with homemade turkey stock from yesterdays 2 smoked turkeys.
your getting civilized now bobby with a dining room table, next thing is youll tell us that you got yourself a wife.............;D
Whoa skipping some steps there!
Mail Order Bobby!
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homemade chicken noodle soup with homemade turkey stock from yesterdays 2 smoked turkeys.
your getting civilized now bobby with a dining room table, next thing is youll tell us that you got yourself a wife.............;D
Whoa skipping some steps there!
Mail Order Bobby!
I'm not that hard up.
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I would have thought that idea is crazy...mail order brides that is
But this friend of mine, a captain at Comair back when they were all the rage. Well, he tries this "Meet your wife" thing with "Russian Girls"
He meets one who he really likes, and using the fly-free pilot thing goes over and meets her. And they really fall in love! Turns out she is a Neurosurgeon and could be a cover girl model if the brain surgery thing didn't work out!
After some slight of the hands and testing and certification, she is plugged in slicing and dicing on American gray matter in the Cincy making hundreds of thousands a year and of course they marry, start having kids, and it is well like winning the voice for him.
Russian women are much different in mindset than American women are. They are not so demanding and cover down hard on their families. I'm sure some are wackos, but this lady was the catch of the century!
I knew a bunch of Russian women in Kandahar, Kabul, and some other spots over there. They were all smart, articulate, pretty, and I never saw them dating anyone. THey stayed in their compound or worked at the barber shop or wherever they worked at.
BlackWater hired a bunch of them in Jordan. Part of the briefing you'd get when arriving there would be something like "Hands off the girls, they all have boyfriends downrange, our guys...
Now in the Fox News balance spirit, my wife and I suspect a lot of the ladies on here are also the catch's of a lifetime for us. Mine is so darned pretty, I still have to slap myself every once in awhile to make sure it isn't a dream...
So, Bobbee...being the calculating trained warrior NCO that you are.
Take the appropriate action, Execute!
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So, Bobbee...being the calculating trained warrior NCO that you are. Take the appropriate action, Execute!
WOW............that just may have to be a quote.
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so tonight I am going to make some sort of a hamburger/brat type thing. and we are going to have a black eyed pea/vegi type salad to go with. ill post plated pics later this evening.
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so tonight I am going to make some sort of a hamburger/brat type thing. and we are going to have a black eyed pea/vegi type salad to go with. ill post plated pics later this evening.
Hey if you want burgers but only have brat/hot dog buns, you make it work. That's my motto.
For dinner it was a garlic and herb chicken breast and white rice. Sadly I'm out of Sriracha sauce..
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that is almost sacrilegious bobby..........;D
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that is almost sacrilegious bobby..........;D
I know. If I could find it around here I'd buy the 8.5 lb bottle. Yea apparently they make one that large!
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they turned out very delicious!
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You know, he said he is not hard up but there always the dog in the picture with him,,,,,,,,,,,,,,,,,
But I can see how online stuff would work. Heck we have all hung out in a bar, hoping. Meeting anything you can but trying to find ms right??
We can't all be as lucky as some of you DOTs here. Don, HC, Norm and sure a few others.
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You know, he said he is not hard up but there always the dog in the picture with him,,,,,,,,,,,,,,,,,
I'm not a fan of my picture being taken generally. Plus ladies love Bear.
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So my parents made the normal turkey, mashed potatoes, gravy, stuffing and rolls for the meal. I went up early and made this:
http://midwestcouponclippers.net/easy-crock-pot-mac-cheese-recipe/
Only thing I changed was I added MAYBE 1/2 cup extra milk and 2 cups (?) extra of shredded cheese, and I used Rotini noodles, cause their obviously more festive than regular noodles, or maybe that's the first box I saw in my cupboard?? Dad and I topped ours with Sriracha, it was quite tasty.
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But I can see how online stuff would work. Heck we have all hung out in a bar, hoping. Meeting anything you can but trying to find ms right??
Online dating doesn't have the stigma it used to. I know tons of people who have found their spouse on some sort of online dating service. Especially professionals and others who really aren't into the bar scene.
Sorry, back on topic...
Sweedish meatballs, sweedish beans, and mashed spuds for traditional Christmas dinner with my wife's family. Mm mmm good
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Cheddar and bacon burgers, topped with swiss cheese, and a pickle spear and homestyle baked beans on the side.
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true boneless chicken wings with some steak, baked potato and green beans. the steak and chicken wings were done on the UDS hot and fast.
here is how you debone a chicken wing
https://youtu.be/aYC9en26Hm8
and here is the outcome
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I made supper tonight. Stuffed turkey cutlets with smoked cheddar, basil, prosciutto, and roasted red peppers, and sautéed green beans
(http://images.tapatalk-cdn.com/16/01/10/3918ffb14c9a9f424d6d003a09620202.jpg)
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well, RN is having some wings and tracey and I are having some chicken fried rice.
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the trick I finally learned about getting non mushy/sticky icky fried rice: make the rice the night before or make darned sure it has plenty of time in the fridge to fully cool and dry out some (you will add moisture back in during the cooking process).
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Looks good Nate. Is that the frozen veggies in a bag? I use those as well
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yeah those were the frozen stir fry mix, hard to beat the $1.50 a bag price.
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Had a hankerin' for some spaghetti. Did a batch of my scratch made family recipe last night.
1 lb italian sausage (spicy if you like), browned and drained. or hamburger, or shredded pork roast, or or or... doesn't matter
1 stick carrot diced
1 stick celery diced
1 sweet onion diced
1 large can tomato sauce
1 large can diced tomatoes
1 small can tomato paste
about a cup of red table wine
2 bay leaves
about 3 tablespoons italian seasoning
about 2 tablespoons salt and pepper each
2 heaping tablesspoons of minced garlic, or about 7-8 cloves if you use fresh
start by browning off the meat, once about half done, drain off the grease, and add in the holy trinity (carrot, celery, onion), finish saute. Once soft, add wine. Saute a few more mins, then add all of the cans and spices. saute for as long as you have! minimum 1 hr. 6 would be fine too :D
all of the seasonings are approximate, and to taste. i just sample with a spoon as it simmers and add as necessary
(http://i.imgur.com/abY6SsZ.jpg)
(http://i.imgur.com/WKbX0K8.jpg)
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yum!
do you add the tomato paste during your sauté process or no? I have found that if you add tomato paste during the sauté process and then deglaze, you will get a deeper richer tomato flavor.
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yum!
do you add the tomato paste during your sauté process or no? I have found that if you add tomato paste during the sauté process and then deglaze, you will get a deeper richer tomato flavor.
At the tail end of the saute, yes. I add it and get it spread around, then add the tomato sauce and diced tomatoes last
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looks very similar to what I do with mine. I like a Tblsp of balsamic vinegar with the wine and add after the tomato paste to deglaze. if the sausage doesn't already have fennel, i'll toast some fennel seeds before starting everything else then add them back in during the stewing process. Now that I've officially hijacked your post, I'm seriously jealous right now. the wife and I are back on our diets to loose the holiday flab and I'm hangry.
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10-4, same here. However, yesterday i just really was craving some red sauce... Nothin like walking in the house and smelling the simmering sauce...
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I hate you...
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(http://images.tapatalk-cdn.com/16/01/27/39128463f4eb0ef6c00731d4f9f218b9.jpg)
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That's awfully (and deliciously) large! ;)
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Biggest pie I've ever seen. 36 inches in diameter and 5 of us could not wreck it....
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Biggest pie I've ever seen. 36 inches in diameter and 5 of us could not wreck it....
You 5 need to step up your game. That's a worthy opponent, you can't bring less than your A game to the table.
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I don't want to make excuses, but we did have stuffed mushrooms, calamari, and rolls before the pizza got there. And, lets examine the math for a moment. That 36 inch pizza is the equivalent of 6 1/2 14 inch pizzas and there were 2 dudes and 3 chicks on the pizza and the chicks did not hold up their end.
Area of a circle = PI*r^2
14 inch pie 7*7*3.14159=153.94 Sq Inches of pizza
36 inch pie 18*18*3.14159=1017.88 Sq Inches of pizza
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I don't want to make excuses, but we did have stuffed mushrooms, calamari, and rolls before the pizza got there. And, lets examine the math for a moment. That 36 inch pizza is the equivalent of 6 1/2 14 inch pizzas and there were 2 dudes and 3 chicks on the pizza and the chicks did not hold up their end.
Area of a circle = PI*r^2
14 inch pie 7*7*3.14159=153.94 Sq Inches of pizza
36 inch pie 18*18*3.14159=1017.88 Sq Inches of pizza
Well since the ladies failed to uphold their end of the unspoken obligation to utterly decimate that pie, I shall withhold passing judgement on the group as a whole.
Avoiding the math, how much did that pizza cost by itself?
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Point of order here
First, when it comes to eating, we don't really "Want" the girls to hold up their end...if ya know what I'm sayin'
Second. I thought that was some sort of trick photography, not really a man hole cover size pizza.
Third, MAN WHAT WERE YOU THINKIN?
Side note: Gonna' be a good day, a Special Ops Chinook is flying overhead! Makes me want to go attack somethin'
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It cost $pride.00x$decency-$whogivesacrapitlooksdelicious.00 so it balances out really.
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Heard of fuzzy math before
This must be hunger economics!
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Point of order here
First, when it comes to eating, we don't really "Want" the girls to hold up their end...if ya know what I'm sayin'
Second. I thought that was some sort of trick photography, not really a man hole cover size pizza.
Third, MAN WHAT WERE YOU THINKIN?
Side note: Gonna' be a good day, a Special Ops Chinook is flying overhead! Makes me want to go attack somethin'
1. Normally that would be a valid point, however in dire situations such as that, you have to step it up, it's the unspoken rule of the table.
2. If everyone was properly attired for a battle that you faced, be it; sweatpants, tshirts, jeans or hoodies and not what appeared to be post-business meeting or official office clothes, the outcome could have been different.
3. That's a valid challenge and I applaud the gallant 5 who attempted to best such a worthy foe.
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Sounds like what you were missing was...... me. This fatboy could do a number on that sun of a gun.
Though now being on this low-carb diet'ish thing, dominating a pizza would result in tragedy LOL
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Sounds like what you were missing was...... me. This fatboy could do a number on that sun of a gun.
Though now being on this low-carb diet'ish thing, dominating a pizza would result in tragedy LOL
You're allowed a cheat day. There's no stipulation that says it can't be an EPIC saga worthy cheat day.
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Sounds like what you were missing was...... me. This fatboy could do a number on that sun of a gun.
Though now being on this low-carb diet'ish thing, dominating a pizza would result in tragedy LOL
You're allowed a cheat day. There's no stipulation that says it can't be an EPIC saga worthy cheat day.
I always knew that Bobby fella was a solid dude...
(http://i.imgur.com/kHGM8vj.png)
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I always knew that Bobby fella was a solid dude...
Always a way to find a silver lining, sometimes you just have to play word games.
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Yeah. I don't eat a lot of carbs that was was epic. I needed a nap. Think Al Bundy on the couch.
I think it was about $50
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Yeah. I don't eat a lot of carbs that was was epic. I needed a nap. Think Al Bundy on the couch.
I think it was about $50
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Leftovers for days... worth it.
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agreed.
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Garlic, parmesan, cajun seasoned potato wedges and shrimp. Yes I cut and seasoned the wedges myself. Saw the idea on the Tasty facebook page.
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That Tasty page is downright dangerous
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That Tasty page is downright dangerous
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It is. I think I'm going to try out the slow cooker BBQ ribs next weekend.
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That Tasty page is downright dangerous
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It is. I think I'm going to try out the slow cooker BBQ ribs next weekend.
I saw one yesterday that started with putting a sleeve of oreos in a food processor.... quick flip of the thumb, and temptation gone hahaha
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I saw one yesterday that started with putting a sleeve of oreos in a food processor.... quick flip of the thumb, and temptation gone hahaha
That just means you can eat more Oreos.
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we had about 8 or so petit sirloins that had been in the freezer since july and decided to grind half and slice the other half and make some chili.
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well let the simmer for about an hour or so and plate it up!
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Good Idea...I have some of those tiny Omaha steaks I could combine and grind up and get, what 1/4 pound of meat!
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we had about 8 or so petit sirloins that had been in the freezer since july and decided to grind half and slice the other half and make some chili.
Hmm, seems that I have some venison steaks chilling (get it??) in my freezer. So now I'm thinking with this blizzard that's supposed to hit, venison chili is in the cards for Tuesday afternoon...
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I think i had like 2 pounds when all said and done; 1lb of cubed and 1lb of ground.
That venison version sounds mouthwatering bobby.
I got the idea for this chili from this recipe. I did not use the peppers because i didnt feel like going to the store, so i used some of the home canned tomato sauce, paste and stewed. http://www.foodnetwork.com/recipes/guy-fieri/texas-chili.html
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The other night my wife made the most amazing shrimp. I should have taken a picture but I was too busy stuffing my face.
http://damndelicious.net/2014/04/11/garlic-butter-shrimp/
This recipe is real close to what she did. Only change was she put it in the oven on a cookie sheet with a whole sliced lemon.
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That venison version sounds mouthwatering bobby.
I guess I should say it's not going to be so much of a chili as a chili/stew/madness combo. I have some sliced italian sausage,possibly some shrimp and rice towards the of the cooking time frame. Just kinda of had an idea combining a bunch of my favorite things. I'm still torn between the rice or potatoes. Regardless it will all be done in the crock pot while I'm at work, so I don't have to do anything more than put it in a bowl.
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make sure you get a good acidic marinade on that venison about 24 hours before you put in in the crock pot. that way you can ensure that it will be nice and tender and not chewy.
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make sure you get a good acidic marinade on that venison about 24 hours before you put in in the crock pot. that way you can ensure that it will be nice and tender and not chewy.
Don't really have an acidic marinade or any marinade to be honest, I haven't gone grocery shopping yet. I'm just going to cube it up tomorrow morning, brown it up and season it along with the ground beef and let the slow cooker do, what it's going to do. It hasn't let me down before, but we'll see how it goes.
All else fails, you can say "I told you so"
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got any canned pineapple? lemon juice? frozen orange juice concentrate? mix with a little salt and pepper and oil and vinegar(got any of that?) and ziplock that puppy overnight and it will do in a pinch.
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here area a few acidic type marinade's: lemon juice, lime juice, orange juice, coca cola, apple cider vinegar (do not use white vinegar, way to strong flavor wise!) here's a link for you. http://tipnut.com/tenderizers-work/
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got any canned pineapple? lemon juice? frozen orange juice concentrate? mix with a little salt and pepper and oil and vinegar(got any of that?) and ziplock that puppy overnight and it will do in a pinch.
I did have some canned pineapple. But I drunk the juice after I eat the pineapple. No lemon juice.
here area a few acidic type marinade's: lemon juice, lime juice, orange juice, coca cola, apple cider vinegar (do not use white vinegar, way to strong flavor wise!) here's a link for you. http://tipnut.com/tenderizers-work/
Well it matters not anymore, I didn't end up using the venison. It's going to be pork and burger chili. It's all seasoned up and sitting in the crockpot on low, mixed with some beans, sriracha, chili powder, tomato sauce and water. So I should have chili around 1300ish when I get home from work. Right on time for the blizzard..
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THAT sounds like a plan sir.
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THAT sounds like a plan sir.
Well as the saying goes " no plan survives first contact with the enemy.."
The "chili" came out decent. I probably should've added the noodles to the slow cooker and cooked them that way, but I didn't think there was enough liquid in there, so I cooked them when I got home. Hindsight, it probably would've helped tie it all together, but in the end it's still good and that's all that I was going for.
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NO!
It's:
No plan remains intact following contact!
NCO's....
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NO!
It's:
No plan remains intact following contact!
NCO's....
I've heard both. Both work. Chili was good, I have leftovers. I'm good with that.
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Bean soup with ham and bread fresh from the oven.
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(http://images.tapatalk-cdn.com/16/02/14/558201286cf76123009fbad4c60f1a95.jpg)
(http://images.tapatalk-cdn.com/16/02/14/46275a5faa357d62aef9e44e003eebb2.jpg)
Little Cajun food tonight with the girls and a to go order for mamma.
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Mud Bugs!
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Are you guys head suckers?
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Bean soup with ham and bread fresh from the oven.
That's a DARN fine looking loaf there.
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Bean soup with ham and bread fresh from the oven.
That's a DARN fine looking loaf there.
I second that.
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Are you guys head suckers?
Yup, teaching them right.
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I grilled some chicken legs tonight with some good ol box pasta.
Went out with the scouts the night before and had hotdogs. (http://uploads.tapatalk-cdn.com/20160221/b2d18685ef2fae94d080958815a4ce34.jpg)(http://uploads.tapatalk-cdn.com/[IMG]http://uploads.tapatalk-cdn.com/20160221/894813bf4ea55c08c649d914f8058755.jpg)
Raising boys into RealMen!!
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Forgive my ignorance Dave, but why the extra "grill" on the grill? Easy cleanup?
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Forgive my ignorance Dave, but why the extra "grill" on the grill? Easy cleanup?
Maybe to keep all the chicken fat from causing flare ups? I know when I grill chicken there is generally a near steady blaze going on under them.
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I took all of those thing into consideration with the cast iron on top of my grill. It has two sides one flat and on with the texture, so I can cook smaller things with loosing them, also so I can pick up the griddle when cooking is done and take it into my table and keep things piping hot
The clean up is fast also, cuts down on flare ups for sure
Raising boys into RealMen!!
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so I thought I would throw a nod to sam and all of you east coaster's and make a version of poutine / disco fries
http://www.foodnetwork.com/recipes/guy-fieri/scratch-made-fries-with-chorizo-poutine.html
I actually attempted to make the homemade fries, but my deep fryer went poo poo on me, so I had to settle with some bag fries.
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Took a few pictures of the griddle. Camp chief double sided style
I grilled some steaks and crisped up some steamed asparagus (http://uploads.tapatalk-cdn.com/20160229/c76540590cb06bb628da75dc29c95087.jpg)(http://uploads.tapatalk-cdn.com/20160229/8071280c444ff96883cf0ebe09cf02bf.jpg)(http://uploads.tapatalk-cdn.com/20160229/4641ba60a16e2fb9388590516f1a6443.jpg)
We can pull it off the grill at a little over 400 and it slowly cools
Raising boys into RealMen!!
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Meat...It's what you eat!
and
Taters make the meats, greater!
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I had two 100% organic grass fed 100% American raised buffalo burgers. They were tasty.
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can anybody tell me what these are.........................?
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can anybody tell me what these are.........................?
Looks like roast or pork loin to me, with some tasty seasonings thrown on top.
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Nope, maybe this will help?
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Hmm, well, it looks like some kind of meat, but I could be wrong since I don't cook....maybe it's spagetti?
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They appear to be ribs, but I'll need them sent here for a more in-depth analysis. I will use a very sophisticated taste test to confirm.
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they would be a texas version of beef plate ribs or beef short ribs.
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:D
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Yummy.
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Leftover tater tots and chicken strips. Yes you can all be envious. ::)
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Taco night
(http://uploads.tapatalk-cdn.com/20160306/f032d510f84af7f8de0585bad9b3ab86.jpg)
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got about an hour to go!!!!!!!! ;D
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Dude. Killin me.
Those look awesome and I've been craving some BBQ pork
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are you close to here?!
https://www.google.com/?gws_rd=ssl#q=bigmista+bbq%2C+long+beach%2C+ca.
if all else fails, get on the brethren site and see who in your area that you are in can provide some Q or point you to some good Q.
does that meant that I cant talk about the homemade blackberry cheese cake I made today?????
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I can make my own que boss, i just don't have 5 hrs for a rack of ribs!
Omg bb cheesecake too! You're literally eating two of my favorite things for dinner.
I get ground turkey tacos. Bleh.
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hey, I know you can make your own Q, but sometimes you have to concede and get it from somewhere else.
so in other words posting this pic will not be nice......... ;D
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hey, I know you can make your own Q, but sometimes you have to concede and get it from somewhere else.
so in other words posting this pic will not be nice......... ;D
Well you posted a link to a Q joint in CA, so that's gonna be a no-go for me up here in rainy WA!
No, not nice with the pic.
We're fighting.
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ROFLMFAO!
I thought I saw that you said you was in so-cal right now. my apologies, I miss read the date you posted it.
we will get together here in a few months and throw down some Q.
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I'm totally down with that!
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BBQ and cheesecake... Nate I hate you. ;D
Also for dinner on the 9th, I just threw together some rotini noodles, garlic parmesan alfredo sauce and polish kielbasa. Turned out pretty good, naturally had to add Sriracha sauce on top.
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hey, I know you can make your own Q, but sometimes you have to concede and get it from somewhere else.
so in other words posting this pic will not be nice......... ;D
OMG that pink on the outside looks totally raw! (said no one that eats bbq ever). that's a mean smoke ring there fella. well done.
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smoked / pulled pork soft tacos with guacamole.
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Yum
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Dude those look good
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Nate, look what I got ready to go for this weekend...
(http://uploads.tapatalk-cdn.com/20160316/ee5c79996ae33e089071fb20ead873a4.jpg)
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Last night I had a garlic and herb pork sirloin and some rice.
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there you go kyle. is there going to be enough room on the treager, or did you get something new?
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I see that Yoshida's in the background there too Kyle, is that going to join the party?
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I'm doing the butt overnight. then ribs will go on during the day... the pulled pork is for a baby shower my wife is hosting at the house. the ribs are for ME :D
No yoshida's on pork Tate.
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Darn those tacos look good. My wife is on a Turkey kick, not that it is all bad. But she makes a killer chili and used turkey last time. Just wasn't the same, good, but not the same.
Got my ankle re-splinted last night and got in-n-out on the way home. Haven't had it in months and was great!
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turkey is good.
tate, I cant say that I am a big marinator kind of guy. but when I do, I have a really hard time using something store bought VS homemade......?
kyle, you are aware that that being a Costco pork butt that that is the entire shoulder that has been cut in 2.....?
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Here's a hint.
(http://a65.tinypic.com/25rdpgy.jpg)
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(http://a64.tinypic.com/16jgg3p.jpg)
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(http://a66.tinypic.com/keb0d1.jpg)
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(http://a67.tinypic.com/2mysunl.jpg)
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(http://a63.tinypic.com/2saf4vr.jpg)
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kyle, you are aware that that being a Costco pork butt that that is the entire shoulder that has been cut in 2.....?
They just cut the bone out and trim some fat. The Costco butts are my go-to, bout 7-8 lbs per, just right
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Funny, I was just watching monster fish, going for catfish.
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Here's a hint.
I want in on some fried catfish.
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im with you. Costco does have some good pork products.
now if they would just come down on their beef prices
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Here's a hint.
(http://a65.tinypic.com/25rdpgy.jpg)
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Striking resemblance to the US Armee's assault helicopter right there!
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im with you. Costco does have some good pork products.
now if they would just come down on their beef prices
Pulled this morning. Too tired to do it last night
(http://uploads.tapatalk-cdn.com/20160319/b4e9c3781e41ff7fbf45671e5a9fb8c9.jpg)
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TRN Those look gud! Mmm.
But I gotta ask ya....I get what pliers are for removing hooks from a cats boney mouth but what's the cordless drill for? Ha! :o
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Good color there Kyle!
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Getting ready to throw some ribs on. Sunday Funday
(http://uploads.tapatalk-cdn.com/20160320/8b1f631e54732c2fdbdcf2ff487ad01c.jpg)
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wheres the blackberry cheese cake..............! ;D
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wheres the blackberry cheese cake..............! ;D
Ya got me on the cheesecake...
But i do have some salted caramel gelato in the freezer which is a close second
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Boom. Lezz eat (http://uploads.tapatalk-cdn.com/20160320/669882fa87f02fe3bddfd7deb1bfe955.jpg)
(http://uploads.tapatalk-cdn.com/20160320/e049578e4e84745d60719fcebee7b81b.jpg)
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nice!
ill bet you could make a nice fried egg sammich with some onions and rib meat for breakfast
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Good color there Kyle!
very nice Kyle!
TRN Those look gud! Mmm.
But I gotta ask ya....I get what pliers are for removing hooks from a cats boney mouth but what's the cordless drill for? Ha! :o
Well, I put a 3 1/2 inch deck screw through their head in to the tree and make a cut at the base of the head and along the back. Then use the pliers to pull the skin off.
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crock pot pot roast
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smoked meat loaf, lettuce and tomato sammich with a slice of cheese.........
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with a slice of cheese.........
Is that that oily imitation "cheese"?
Do I have to send some real cheese to you?
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no oily imitation cheese there. those are the tried and true government cheese slices that I get in the big brick from Costco.
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no oily imitation cheese there. those are the tried and true government cheese slices that I get in the big brick from Costco.
Meh, I'll stick with some fresh cheddar, with the ole reliable swiss and pepper jack!
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yeah I just forgot to get some when I was at the store earlier that day.
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I made chili yesterday for my lunch/dinner in the crockpot. The plan started to fall about soon afterwards. The noodles were inserted too early and as a result, started to get mushy, I applied liberal amounts of cheese to counter this affront to my meal. The addition of mozzarella garlic bread sealed the deal.
Still kinda irritated about it, but guess what, I'll still eat it.
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smoked meatloaf.... magic.
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Well, I put a 3 1/2 inch deck screw through their head in to the tree and make a cut at the base of the head and along the back. Then use the pliers to pull the skin off.
Gotcha! That makes sense to me! I was sort of joking but I get it! ;)
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so I was given an idea early this morning on what I was going to have for dinner.
and that idea was a wet burrito. well I didn't do a true "wet burrito", but I did something pretty darned close.
there is a layer of short grain brown rice, then a layer of some beef roast that I made the other day with some of the beef gravy mixed in with it, a little sour cream, wrapped in a flour tortilla, topped with a 1/4 avocado and some homemade salsa.
(http://i.imgur.com/86HkdYgh.jpg)
(http://i.imgur.com/H9mBnWVh.jpg)
(http://i.imgur.com/VSoDMJbh.jpg)
(http://i.imgur.com/lNCxO5bh.jpg)
(http://i.imgur.com/sqmiXKph.jpg)
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and that idea was a wet burrito. well I didn't do a true "wet burrito", but I did something pretty darned close.
there is a layer of short grain brown rice, then a layer of some beef roast that I made the other day with some of the beef gravy mixed in with it, a little sour cream, wrapped in a flour tortilla, topped with a 1/4 avocado and some homemade salsa.
Well I WASN'T hungry until I saw this post.
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yes, that would be a 1/4 sheet pan as the plate..... :o
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Man those look deeeliscious!
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so I know I will get a "I hate you !" from bobby for this!
I had a hankerin for a reuben sammich tonight, so I went to the store and got a regular dark rye (they didn't have a marbled rye), got some "HOT" pepperjack, some fiesta style smoked turkey and a can of kraut. came home and made a homemade thousand island / Russian style dressing out of mayo, pickle relish, ketchup and some linghams hot sauce.
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Ohhh man!
I'm a gonna beat Bobby to it.
I hate you! JK. I must have some now. Well tomorrow.
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so I know I will get a "I hate you !" from bobby for this!
I had a hankerin for a reuben sammich tonight, so I went to the store and got a regular dark rye (they didn't have a marbled rye), got some "HOT" pepperjack, some fiesta style smoked turkey and a can of kraut. came home and made a homemade thousand island / Russian style dressing out of mayo, pickle relish, ketchup and some linghams hot sauce.
Good as long as you know, and that's taken care of. ;D
Sammich sounds good, minus the kraut. Never got into that. But this reminds me that I do have to run to the bread store after work and get more rye.
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Roasted garlic pasta alfredo with sweet bourbon marinated chicken breast.
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got me a bottle of this here supposedly hot sauce! I mixed it with some BBQ sauce and a little butter that I am going to coat the wings that I have baking in the oven with. Ill follow up on the heat level along with a plated shot.
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so maybe my taste buds are biased and used to heat? there is great flavor, and there is a bit of warmth but I cant really say that it was "HOT"?
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Yummm
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so maybe my taste buds are biased and used to heat? there is great flavor, and there is a bit of warmth but I cant really say that it was "HOT"?
Used to heat. Someone recently asked me why I put Sriracha or hot sauce on basically everything before I even start eating it. My response " I've eaten enough bland food, and it's a habit at this point."
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This wasn't last night, but definitely worth sharing...
Beef ribs on the smoker, with my patent-pending sweet heat rub, and basted with apple cider vinegar.
(http://zero3nine.com/files/smokerdone.jpg)
Here we have lamb chops braised in a mint-pepper sauce, roasted Yukon Gold potatoes, fresh string beans from the garden with carmelized sweet Maui onions also from the garden with bacon and feta cheese. Finish up with Negrette from Wild Horse Vineyards in the glass
(http://zero3nine.com/files/dinnerfor1.jpg)
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Do I smell (pun intended) a BBQ-off between fenris and Nate?
Who will win?
What's the prize?
What's the location?
WE NEED TO KNOW!
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I'm not sure I'd fare so well against other grillmasters, HOWEVER:
I will accept any chicken wing challenge at any time.
My. Wings. Are. The. Best.
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Do I smell (pun intended) a BBQ-off between fenris and Nate?
Who will win?
What's the prize?
What's the location?
WE NEED TO KNOW!
Can-tuck-ee......in conjunction with RM Chili Fest, RM Pond Diggin' Fest, RM Cedar Shred Fest, RM Hold My Beer While I Try This Fest........RM Don't Hold it the Way it Comes Outta The Box - KNUCKLEHEAD Fest.........concluding with RM This is How to Sip Bourbon Around the Fire Fest!
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I just like to cook (relaxation time) not compete against others.
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I just like to cook (relaxation time) not compete against others.
So what if it's not a competition, but you both start cooking something tasty and we all say " oh tasty BBQ!"
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well see, then that's different. see he lives in GA and they like all that really sweet saucy BBQ and I have learned to appreciate the meat with little to no sauce bein out here in TX.
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well see, then that's different. see he lives in GA and they like all that really sweet saucy BBQ and I have learned to appreciate the meat with little to no sauce bein out here in TX.
And THAT is why we all need to be in close proximity so we can try each separate, mix 'em together, try them separate again, cleanse our pallet with some beer and bacon and repeat!
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If Bacon is involved, it's like the competition never existed right?
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no you have that wrong mike!
"bacon left on the counter does not count"!
that was said by HC
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I use salt, pepper, brown sugar and cayenne pepper.
Sauce is up to the person eating the ribs
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Smoked beef ribs and broccoli salad.
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is that better sam?
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Thanks Nate! I really need to figure out how to orient this phone for proper posting direction.
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I didn't get a weight of this piece of rib eye. But I found a butcher down in the next town, small little town guy he cuts to order. It was so awesome looking to see. How big thick? Oh 1.5 inch thick will work, how many? 4! Coming up!! (http://uploads.tapatalk-cdn.com/20160423/e634b98d18fbd1bf7bf06287bf0f4a17.jpg)
Kind you that is a thirteen inch plate and I trimmed the fat off and then split it with the wife. Oh man. It was so good
Raising boys into RealMen!!
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That really looks good!
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The steak is good enough, but the mushrooms. That looks great!!!
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Potato salad (sadly no bacon in it!)
Brats
- Original
- Cheddar
- Whiskey peppercorn
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I need to buy a smoker
Raising boys into RealMen!!
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Spaghetti and meatballs.
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Last night was cubed steak in a "sort of" kofka marinade with cilantro dressing for sipping, homemade pita, homemade humus, salad.
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I figured I would do up a pork butt for the inaugural smoke in the new house
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Dang it, why you gotta be so far away!
But I suppose I could do one too...
Man that looks tasty!
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I figured I would do up a pork butt for the inaugural smoke in the new house
Well that's one of the best ways to make friends with the new neighbors.
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Made some huevos rancheros for dinner with some avacado on the side.....;D
(http://i.imgur.com/1Szwlfyl.jpg)
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Ill fix the rotation later
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so Friday I made a couple bacon wrapped fatties, 1 was for yesterday at the wife's families place. they were served with some cheese and crackers, and the plate was literally cleaned out/off in a matter of 10 minutes. guess they all liked the bacon fatty!
the other one if for today, and well see if it gets the same results.
(http://i.imgur.com/t6wxzEYh.jpg)
then last night I was asked to do up some of the ribs for this afternoon as well, and I figured why not make some beans and a fatty to slice up and put in the freezer for sammichs. the other 2 fatties will be crumbled up and added to the beans.
(http://i.imgur.com/QgMrkDph.jpg)
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You know what I'm going to say.
;D
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Yeah, I'm with Bobby!
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Haters gonna hate...........HAHAHAHAHAHAHA
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2 x .95lb T-Bone steaks rubbed with a little EVOO, S&P and a touch of garlic powder.
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Grilling and plated.
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HMMMMMM!!!!!!!!!
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posted this earlier in the WDYDT but thought it should be here too. The pork fried rice never made it past the counter before the siblings, teenagers, nieces and children destroyed it, making it "un-photographable". but it was tasty. BBQ pork and egg rolls are all store bought, but vegetable chow mein, orange chicken, hot & sour soup, and the fried rice were all scratch made including the sauces. Even made some dark soy sauce for the occasion.
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not dinner really, more like lunch/dinner!
I made my first tri tip this morning.
woke up and truly had a hankerin for some tri tip.
went to Costco, picked up 2 for $28, gave 1 a rub with EVOO and some spices and put it on the pellet pooper at 225 for 2 hrs (took it off when it hit 145 internal temp), let it rest for like 20 minutes while I applied for a job and sliced it up.
talk about a foodgasm..................
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I want tri tip fried rice! :)
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Did that even make it to the plate?
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Nate,
You're goin' to weigh 800 pounds if you keep makin' all that delicious food!
I'd recommend you continue cookin, to maintain your proficiency and all that, but if you packed that up and shipped it around to folks you know (Me) it could help with your overall caloric intake...
What about it Menses, am I on to something here?
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Did that even make it to the plate?
that was the plate, the rest of it got put into containers and into the fridge freezer for later.
Nate,
You're goin' to weigh 800 pounds if you keep makin' all that delicious food!
I'd recommend you continue cookin, to maintain your proficiency and all that, but if you packed that up and shipped it around to folks you know (Me) it could help with your overall caloric intake...
What about it Menses, am I on to something here?
heck if I could find employment that would pay me enough, I would think of something..........
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After "choking" on some Bourbon cocktail we had my buddy Rays "Frickadel" (German meatballs in brown gravy over mashed potatoes) "Frikin Awesome" is more likely a name for it.
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Hey, save some of that for me for dinner tomorrow!
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18 bacon wrapped quail breast thawing in the sink!
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Why would you ruin quail by throwing a pig on top of them. .. shame on you! ;)
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Why would you ruin quail by throwing a pig on top of them. .. shame on you! ;)
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Naw, its good...a good thing!
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Shoot, bacon wrapped anything is good!
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Felt like doing something different, so I made turkey burgers. Bought some ground turkey, seasoned them up with some seasoning salt, garlic and onion powder. Cooked them on the ol' George Foreman. Topped them 2 with fresh cheddar and 2 with some sandia chile pepper jack cheese, with some Bush's Homestyle baked beans as a side.
Had 1 ea of the cheese topped burgers and some beans. Unfortunately only had 1 wheat tortilla wrap, so one burgers was just thrown down onto the beans.... I never claimed to be sophisticated. :D
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Second night in a row-porkchops! Barbecued on the grill using Jack Daniels charcoal and smoking chunks. Also used that wonderful barbecue sauce.
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OH, It's GOOD!
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well we can all see that mike has a problem with the makers making him post sideways pics!
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don't worry mike, ill fix them for you
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Nate, maybe you need to turn that trailer you bought into a food truck and do what you and Tracey enjoy doing.
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but that would require me to have to interact with the general public..................
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And you are now in Thurston County, Washington. Permit happy capital of the world.
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but that would require me to have to interact with the general public..................
^^^^Nate, soup Nazi Squared^^^^^^ LOL!
I have no problem posting sideways......looked straight to me! ;D
Thanks for the assist Nate!
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no problem mike, I have become used to havin to pick up the slack for those that let BHO out of IL............ROFLMFAO!!!!!!!!!!
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to be honest bob, I would rather live in Thurston than pierce or king...............
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Why would you ruin quail by throwing a pig on top of them. .. shame on you! ;)
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Ken- I somehow missed this earlier:
Your GIRLFRIEND wasn't invited, so how could I have thrown her on top of Quail? Now, if Dan was around, I would just have Cheney shoot both of them and call it a hunting accident!
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Good one!
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Kentucky bourbon marinated shrimp, Cajun chicken breast, Italian parmesan chicken breast and rice.
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Smoked some chicken. Grilled fresh squash from the garden and some fresh sliced tomato from the garden.
(http://a64.tinypic.com/25sa5bt.jpg)
(http://a65.tinypic.com/97vgqt.jpg)
(http://a63.tinypic.com/2cnjwgg.jpg)
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Did you brine the chicken first?
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Not this time. I came up Friday and the wife brought the chicken Saturday when she came up so it was just salt and rub and on the smoker.
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Nate inspired meal-
Pork Tenderloin smoking on the Weber with some hickory and Jack Daniels barrel wood, Makers Mark in hand to keep the flames down and the "flavor" up. Mashed Potatos n gravey with some sort of green veggie! :)
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Made the following: Lemon garlic shrimp and linguine, side of naan bread (store bought)
Link to the recipe, which isn't mine, but found on the Tasty facebook page, as well as buzzfeed.
Recipe:
https://www.buzzfeed.com/robertbroadfoot/this-one-pot-lemon-garlic-shrimp-pasta-will-make-your-dreams?utm_term=.kpVKvNv84#.wfRyWAW2r
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Made the following: Lemon garlic shrimp and linguine, side of naan bread (store bought)
Link to the recipe, which isn't mine, but found on the Tasty facebook page, as well as buzzfeed.
Recipe:
https://www.buzzfeed.com/robertbroadfoot/this-one-pot-lemon-garlic-shrimp-pasta-will-make-your-dreams?utm_term=.kpVKvNv84#.wfRyWAW2r
Was your date impressed with your cooking and conversational skills?
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Was your date impressed with your cooking and conversational skills?
Actually yes. Lol. She helped cook the meal, and she picked out the new Transformer movie from my movie case, so we ate, watched a movie and had a pretty good night.
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Awesome to hear! You do know that the Transformers movie was a set-up don't you? Next time you have to watch some "chick flick" romantic drama....... ;D
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Awesome to hear! You do know that the Transformers movie was a set-up don't you? Next time you have to watch some "chick flick" romantic drama....... ;D
I brought that up.
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Made some Nacho-tachos with bacon and jalepeño cream sauce, and a big ol Cobb salad. that's about a half cup of bacon crumbles on there.
NACHO-TACHOS:
Baking sheet w/ parchment for easy cleanup. (foil sticks to cheese, then to teeth, yikes)
Layer of tortilla chips, cheddar/Monterey jack blend, black beans, olives, diced red onions cilantro crumbled bacon and pickled jalapeños
Layer of crispy fried tater tots
repeat first layer minus chips
top with pepper jack cheese
bake in 450deg oven for 4min, turn 180deg, 4 min more.
garnish w/ sliced green onions and fresh cilantro and Jalapeño cream sauce
Jalapeño cream sauce:
equal parts heavy cream, sour cream and mayo
half that amount of pickled jalapeños pureed w/ equal amount of pickling juice
garlic powder and salt to taste
drizzle over the tots.
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Who knows what that is..............
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Mmmmm...soon to be something very yummy!
So yes I know what you are rubbing/brinining and cold smoking.
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Who knows what that is..............
Brisket? :)
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Who knows what that is..............
I'm forecasting a chance of "I hate you" with a possibility of a strong "looks good" stay tuned for further developments.
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8) !
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Made this tonight (http://uploads.tapatalk-cdn.com/20160710/37b350adf030542923e6b6c563722ac9.png) (http://uploads.tapatalk-cdn.com/20160710/59f9d20f3759a1f69a09ad8749471740.jpg)(http://uploads.tapatalk-cdn.com/20160710/7a0d5c57ec861f7ba86205e27522cdfb.jpg)
Raising boys into RealMen!!
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Both look good! Nate, if it's on the counter, it was never there?
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Both look good! Nate, if it's on the counter, it was never there?
Now you're on it!
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it turned out ok, I think next time I will inject with something a little sweet. I did make some candied on the oven and that was darned good.
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Made some Nacho-tachos with bacon and jalepeño cream sauce, and a big ol Cobb salad. that's about a half cup of bacon crumbles on there.
NACHO-TACHOS:
Baking sheet w/ parchment for easy cleanup. (foil sticks to cheese, then to teeth, yikes)
Layer of tortilla chips, cheddar/Monterey jack blend, black beans, olives, diced red onions cilantro crumbled bacon and pickled jalapeños
Layer of crispy fried tater tots
repeat first layer minus chips
top with pepper jack cheese
bake in 450deg oven for 4min, turn 180deg, 4 min more.
garnish w/ sliced green onions and fresh cilantro and Jalapeño cream sauce
Jalapeño cream sauce:
equal parts heavy cream, sour cream and mayo
half that amount of pickled jalapeños pureed w/ equal amount of pickling juice
garlic powder and salt to taste
drizzle over the tots.
OMG brother, I need to try that. wicked
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Put together some rice and beans with son Italian sausage tonight. (http://uploads.tapatalk-cdn.com/20160711/8f5b1bbec35c8b61df05aa870bd0db93.jpg)(http://uploads.tapatalk-cdn.com/20160711/8e1352e775ae512b21695f7db0fefd30.jpg)(http://uploads.tapatalk-cdn.com/20160711/f66ba53d3aff024d5e4b513c5d0fb964.jpg)served over white rice
Raising boys into RealMen!!
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Just got back from camp. Their food was OK, but our troop food was great.
Today I went to Fudruckers and got a 1/2lb elk burger since I had a card.
Those nachos look fantastic!!!!!!!!!!!
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Honestly...
Reading this thread does several things to me
1. Makes my mouth water EVERY TIME!
2. Makes me think about my cookin'
3. Thinking more about #2 makes me sad...
4. Makes me realize I am pretty good at fabbing things...
(But not cookin')
I am, however, pretty good at eatin'...Does that count for anything?
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for $60K a year you could be eating much better tastin food........;D
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I'll be swinging down to pickup my bacon order, thank you Nate!
Made these with the leftovers from our 4th of July dinner.
Watermelon mojitos:
careful, this makes a lot...
1/4 large seedless watermelon about 8 cups worth, or in my case about 5lbs.
1 large handful fresh mint leaves, I use the lemon mint for more citrus taste
1 large lime
1/3 cup sugar
1tsp vanilla
1cup of light rum
Cut off rind and cut watermelon into manageable chunks
Using large food processor or working in batches with smaller one, process in pulses until pureed.
finely chop mint leaves and add to puree, pulse to combine
add lime zest, and juice, sugar and vanilla to puree, pulse to combine
(you can stop here and give some to the kiddos)
add rum and enjoy.
My take was it needed an extra shot to be a proper cocktail, but was a great sipper without it. you can church it up a bit and add fresh mint leaves on top and serve over ice in a highball, or even add a bit of fresh cracked pepper which for some reason totally works.
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for $60K a year you could be eating much better tastin food........;D
Oh I know
And keeping that forefront in my mind
On that issue there is movement, but no money just yet...
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Well I finally had some good eats to post! Down in Laredo on business and finally got some great Mexican food!
Great Steak, Enchilada, con cue-so and washed down with Margarita and Modelo!
Killed my diet but will be back on it in MN on Thursday... Boooo
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Ha! You're lucky you weren't kidnapped
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'Merica (http://uploads.tapatalk-cdn.com/20160716/ce1c1f705908136251de88fb93274af5.jpg)
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Couple tuna wraps, a glass of cherry koolaid, and 6 chocolate chip cookies. Quick, easy and tasty.
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Had a watermelon going fast, tried the mojito recipe on the weekend, was a hit with mama and her bestie, thanks for that gem.
Tonight inbetween bumper follies, had some boring chicken wings.
Yeah, boring, salt and pepper and some Tabasco.
All of my hot sauces at cabin for summer. I start vacation tomorrow so everything must go occurred on the weekend. Dho!
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some smoked cabbage turned into slaw with a little grilled chicken on the side.
here is the recipe for the sauce:
One head chopped cabbage - no other vegies!
1/2 cup vinegar
6 tbs sugar
6 tbs EVOO
2 1/2 tsp dry mustard
1 tsp celery seed
1 tsp dried celery
1 tbs hot sauce to taste
Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving.
This will juice up quite a bit so you can use a slotted spoon to serve if you wish.
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Well last night I had 2 servings of Vanilla Greek yogurt topped with some granola. Washed down with some water. Yes, I know very exciting meal.
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Well last night I had 2 servings of Vanilla Greek yogurt topped with some granola. Washed down with some water. Yes, I know very exciting meal.
I just hope this isn't the turn to "Granola munching, PC, tree huggin..."
Man Bobby I'm scared for ya!
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Next thing you know he'll have on his skinny jeans and a flannel shirt to go with that beard....
Sent from my iPad using Tapatalk
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Well last night I had 2 servings of Vanilla Greek yogurt topped with some granola. Washed down with some water. Yes, I know very exciting meal.
I just hope this isn't the turn to "Granola munching, PC, tree huggin..."
Man Bobby I'm scared for ya!
I have to agree Sam.
Troublesome...
For some big, bad butt, Airborne NCO to be going hippie all of a sudden, signals all sorts of red flags with me. These guys don't diet, they eat everything. They are all skinny because we keep em' in the field, and we don't feed them while they're out there!
And I might add, a fellow grunt callin' this out is very worrisome as well!
Now back to my super golden crisp cereal!
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Dot Alert. That reminds me I met a Airborne Infantry guy in NM last week on our horse ride up the mountain. Good dude. 3 tours in the sand box. A little beat up now but full of piss and vinegar still.
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Just finished two big ole bowls of Tony's finest frosted flakes, with I think whole milk.
Cabin fridge downsizing puts things in jars. Hit the skim the other day and nearly died. Need my fat content to keep all systems go...
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Dot Alert. That reminds me I met a Airborne Infantry guy in NM last week on our horse ride up the mountain. Good dude. 3 tours in the sand box. A little beat up now but full of piss and vinegar still.
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I know that guy
Saw him in the mirror this morning
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Yes sir. And thank you for breaking things and killing people.
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some smoked cabbage turned into slaw with a little grilled chicken on the side.
here is the recipe for the sauce:
One head chopped cabbage - no other vegies!
1/2 cup vinegar
6 tbs sugar
6 tbs EVOO
2 1/2 tsp dry mustard
1 tsp celery seed
1 tsp dried celery
1 tbs hot sauce to taste
Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving.
This will juice up quite a bit so you can use a slotted spoon to serve if you wish.
Smoked cabbage slaw... you my friend, are a genius. Thank you for your culinary contributions!
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I just hope this isn't the turn to "Granola munching, PC, tree huggin..."
Man Bobby I'm scared for ya!
Nope this is the I'm trying to drop weight meal plan.
Next thing you know he'll have on his skinny jeans and a flannel shirt to go with that beard....
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I only wear boot cut, relaxed fit jeans. Don't currently own flannel shirts, however I do own a few button down shirts.
I have to agree Sam.
Troublesome...
For some big, bad butt, Airborne NCO to be going hippie all of a sudden, signals all sorts of red flags with me. These guys don't diet, they eat everything. They are all skinny because we keep em' in the field, and we don't feed them while they're out there!
And I might add, a fellow grunt callin' this out is very worrisome as well!
Now back to my super golden crisp cereal!
But I'm not in the field anymore...
However, I am able; when I have the beard, to blend into college aged crowds. I've done it before.
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I just hope this isn't the turn to "Granola munching, PC, tree huggin..."
Man Bobby I'm scared for ya!
Nope this is the I'm trying to drop weight meal plan.
Next thing you know he'll have on his skinny jeans and a flannel shirt to go with that beard....
Sent from my iPad using Tapatalk
I only wear boot cut, relaxed fit jeans. Don't currently own flannel shirts, however I do own a few button down shirts.
I have to agree Sam.
Troublesome...
For some big, bad butt, Airborne NCO to be going hippie all of a sudden, signals all sorts of red flags with me. These guys don't diet, they eat everything. They are all skinny because we keep em' in the field, and we don't feed them while they're out there!
And I might add, a fellow grunt callin' this out is very worrisome as well!
Now back to my super golden crisp cereal!
But I'm not in the field anymore...
However, I am able; when I have the beard, to blend into college aged crowds. I've done it before.
I like it!
Sheep have no idea there is a wolf amongst them!
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Funny story. I'm at a joint called Rudy's in Amarillo (a texas fuel stop BBQ joint breakfast taco chain) picking up breakfast tacos and filling the dually with fuel last week about 7:30 am. In drives two Chevy 15 passenger vans and a few dudes get out. I start to size them up (I know you all do this too for security reasons )
Begin to notice Solomon shoes and tac pants and bulky Hawaiian shirts. Tight, but not too tight hair and beards. Ball caps and Wiley X and Oakley glasses on top. Scanning and looking. Not bunched together and all positioned for different vantage points. Checking me at at the same time.
Those guys were screaming "contractor" and probably thought they were blending in too Bobby.
Then back outside I notice they arrived in unmarked vans with g plates.
I just had to smile.
Probably enough firepower and talent to overthrow a small country in those two vans.
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I like it!
Sheep have no idea there is a wolf amongst them!
I haven't let my hair or beard grow to that level since then. Maybe this winter.
Funny story. I'm at a joint called Rudy's in Amarillo (a texas fuel stop BBQ joint breakfast taco chain) picking up breakfast tacos and filling the dually with fuel last week about 7:30 am. In drives two Chevy 15 passenger vans and a few dudes get out. I start to size them up (I know you all do this too for security reasons )
Begin to notice Solomon shoes and tac pants and bulky Hawaiian shirts. Tight, but not too tight hair and beards. Ball caps and Wiley X and Oakley glasses on top. Scanning and looking. Not bunched together and all positioned for different vantage points. Checking me at at the same time.
Those guys were screaming "contractor" and probably thought they were blending in too Bobby.
Then back outside I notice they arrived in unmarked vans with g plates.
I just had to smile.
Probably enough firepower and talent to overthrow a small country in those two vans.
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They really probably didn't care about blending in. But maybe this winter I'll grow the beard back and let the hair grow.
And to keep this thread on track, for dinner I'm having Hamburger Helper : Cheesy Hashbrown... with water and MAYBE a glass of sweet tea.
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I had some smoked turkey in the freezer leftover from Easter. I was getting a ton of carrots and onions out of the garden so I made soup. Canned 6 quarts. The smoky small filled the whole house. I had my doubts but it turned out great. It will be even better this winter when we are snowed in and its 30 below. It looks more appetizing in person.(http://uploads.tapatalk-cdn.com/20160808/41d83355bdc4ee78a3f12eaaa2cd631f.jpg)
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Sorry no pics, but we had fresh sweet corn & blt wraps with tomatoes from our minature garden.....
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I made stuffed French toast for the wife and oldest son
(http://uploads.tapatalk-cdn.com/20160820/a2711eafcc90bbc193c1c339c82e9a34.jpg)
(http://uploads.tapatalk-cdn.com/20160820/1d975537e5f81c98a3f4a060d5d12af5.jpg)
Raising boys into RealMen!!
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Homemade chicken wings with bbq sauce, mustard sauce and wing sauce.
Oh and homemade blue cheese dressing for dippin.
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A few items in the smoker. Added the smoke hood too. We'll see if that makes a difference (http://uploads.tapatalk-cdn.com/20160821/3c4fa22875ee6141bf69165d97e5d52e.jpg)
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A few items in the smoker. Added the smoke hood too. We'll see if that makes a difference (http://uploads.tapatalk-cdn.com/20160821/3c4fa22875ee6141bf69165d97e5d52e.jpg)
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Mm mmmm mmmm. I'll take a chunk of both to go with this cold beer I'm sippin on
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Now stuffed french toast, never heard of that.
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Done. I think I used a hair too much salt. (http://uploads.tapatalk-cdn.com/20160821/738700d133fd7c72389de879c7d9dd6a.jpg)
(http://uploads.tapatalk-cdn.com/20160821/1ef4e152aa27b0da86b3e0471b4425c4.jpg)
No one else noticed or complained
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^^^ Really Nice
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Thawed out some pork tenderloin I had cut into chops, seasoned them up with some garlic and onion powder and seasoning salt. Cooked them in the oven then threw a couple of them onto a plate with some white rice and topped with Sriracha.
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Thawed out some pork tenderloin I had cut into chops, seasoned them up with some garlic and onion powder and seasoning salt. Cooked them in the oven then threw a couple of them onto a plate with some white rice and topped with Sriracha.
Sriracha...That's interesting!
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Sriracha...That's interesting!
It's tasty that's what it is!
Might be too much for pilots to handle.....
;D
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Sriracha...That's interesting!
It's tasty that's what it is!
Might be too much for pilots to handle.....
;D
I don't know
We'd try it
We're not too brite!
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siracha, mayo, a little ketchup and honey makes for a slammin' fry sauce for sweet potato tots. That's the real deal. I'll back you up on siracha's goodness any day bobby.
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siracha, mayo, a little ketchup and honey makes for a slammin' fry sauce for sweet potato tots. That's the real deal. I'll back you up on siracha's goodness any day bobby.
Fantastic SPF sauce.
I'm more a Frank's guy, but siracha mmmm...
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siracha, mayo, a little ketchup and honey makes for a slammin' fry sauce for sweet potato tots. That's the real deal. I'll back you up on siracha's goodness any day bobby.
I do mix Sriracha and mayo, and I've done Sriracha and ketchup, but I've never done all 4 at once.. Gonna have to try that combo. And I love sweet potatoes..
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Mozzarella stuffed meatballs and spaghetti with garlic naan bread.
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a 5lb chuck roast in my new 9qt cast iron dutch oven in the smoker with carrots, onions, taters and some chipotle peppers. oh and the gravy was made from the stock.............
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Whole chicken on the Weber with JD Smoker chips in a smoke box.......nothing was left after the daughter jumped at the idea of the thighs in her lunch!
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Pulled pork nachos. Cheese, pork, black beans, black olives, jalapeño slices, more cheese. Broil. Top with fresh tomato, sour creme, guacamole , squeeze of lime
(http://uploads.tapatalk-cdn.com/20160906/f569baccf305a8404b80aa30be83c991.jpg)
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That's tasty looking Tex,
Another sauce favorite is to add a little bbq, mayo, soy sauce and Frank's
Raising boys into RealMen!!
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Pulled pork nachos. Cheese, pork, black beans, black olives, jalapeño slices, more cheese. Broil. Top with fresh tomato, sour creme, guacamole , squeeze of lime
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I hate you. ;D
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I hate you. ;D
Ditto's. Has the shop and the food,,,,,,,,,,,
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Grilled beef and chicken fajitas with onions and peppers on the flat top. Wife made pico and guacamole. I grilled a couple jalapeños and am paying the price now.
(http://a65.tinypic.com/20j6bts.jpg)
(http://a66.tinypic.com/2edayvp.jpg)
(http://a66.tinypic.com/8yylpe.jpg)
(http://a64.tinypic.com/2dij415.jpg)
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Made a reuben pizza last night for dinner, and tonight I have a tri tip chillin on the smoker.
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Wife got in a cooking mood- Beef Roast, mashed potatoes and gravy with veggie of my daughters choice!
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I didn't get pictures but I made a roast on the fire in a Dutch oven the other night. It was one of the best roast I ever had. It simmered all day.
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Cooked up ham with some mashed potatoes and ham gravy yesterday. We've started getting a hog every year and the butcher smokes the hams for us. The few hams we have done so far are probably some of the best hams I have ever ate.
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Made Chicken Parmesan lasagna last night. Yes it was as good as it sounds. Only thing I should have arranged the chicken better and smashed it flatter, which would have allowed more layers but it was still awesome regardless.
https://www.buzzfeed.com/alixtraeger/chicken-parm-lasagna?bffbtasty&ref=bffbtasty&utm_term=.haMppLQ3V7#.xt666x41on
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made a pulled pork pie and 2 fatties last night.
http://cowgirlscountry.blogspot.com/2010/09/pulled-pork-pie.html
and the 2 fatties were: 1. stuffed with sautéed onions, bell peppers and chipotles and bacon wrapped 2. plain nekkid bacon wrapped!
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Nate,
That is an absolute work of art. (Can I get an Ah-men?)
Artilleryman???
You're a Chef!
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remember, never trust a skinny cook...........;D
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remember, never trust a skinny cook...........;D
;-)
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Pot Roast! Great meal for snowy day -
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Pot Roast! Great meal for snowy day -
Tomato soup and sandwiches. Honey roasted turkey and Black Forest ham.
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Nate that's awesome! I saw a show that had a taco shell made out of woven bacon.....yum..
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This little piggy went to market. This little piggy stayed home. This little piggy made the mistake of eating corn under the feeder and now shes on my smoker. Tenderloins and a leg quarter from the pig I shot. Tiny little tender thing. Little Memphis dust on it and on to smoke over pecan. (http://uploads.tapatalk-cdn.com/20161221/b444217731de26427aaaf8036e440823.jpg)
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TRN that looks very inviting. I believe tonight we are having grilled Trout and Salmon judging by the stuff thawing in the fridge.
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(http://uploads.tapatalk-cdn.com/20161222/c92a3ef8c3ae7a777790c98491956d3c.jpg)
Well here is the leg. Loin disappeared without a trace before I could take a picture
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now that looks wonderfully tasty!
we need to see evidence of that little piggy eatin corn....before BUT DEFINATELY AFTER......;D
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(http://uploads.tapatalk-cdn.com/20161222/f7ccd6fa57f7038d1ccbfeac1a218e59.jpg)
You mean this pic?
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Made some white bean chicken chili last night for a work pot luck today, thick enough to hold a spoon up (http://uploads.tapatalk-cdn.com/20161222/071fffb90e88ff946e5483f2d721f8a8.jpg)
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That looks wholesome!
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(http://uploads.tapatalk-cdn.com/20161222/4da44f59c986af3f0ead6bb17867f559.jpg)
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(http://uploads.tapatalk-cdn.com/20161222/4da44f59c986af3f0ead6bb17867f559.jpg)
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Thank you!
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We talked about a real man cook book
Would be dirt floor easy for me
I contribute my no bake cookies and the crab cakes and I'm done. Youse guyses contribute the other 714 recipes and I just compile, and publish. Then you guyses show up on the cooking channel to demo!
Easy!
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Wife made ham and bean soup. Delisous.
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We talked about a real man cook book
Would be dirt floor easy for me
I contribute my no bake cookies and the crab cakes and I'm done. Youse guyses contribute the other 714 recipes and I just compile, and publish. Then you guyses show up on the cooking channel to demo!
Easy!
Don't forget turbine/engine block Shrimp! ;)
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Why do I get the impression there will be an over abundance of meat and bread and very little vegetables in this RM cookbook?
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Why do I get the impression there will be an over abundance of meat and bread and very little vegetables in this RM cookbook?
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Well, there would be lots of peppers and chilies...
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Veggies are great in stew and soup.
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Salsa has veggies in it!
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I have a cookbook that has all my family recipes in it, pretty much every meal, if we like it, cook it more than once we add it to the book and keep it growing.
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Grilled asparagus is really good. Kabobs has veggies on them. Well some do.
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It's "Not Choz, it's Mine". Cleaning out the fajitas/tacos leftovers for our pre-New Years warm-up!
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It's "Not Choz, it's Mine". Cleaning out the fajitas/tacos leftovers for our pre-New Years warm-up!
That's worthy!
Here's something to consider: If you drink coke, go to Sams and buy the imported Mexican coke. Compare the taste and ingredients to the American poison.
^^^The Tex/Mex dish made me think of it
No corn syrup in the mex stuff, just sugar. No preservatives either
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Yeah it's in every convenience store here in south texas. Gotta cater to the illegals dontcha know!
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That's exactly what's in those bottles Don! My only complaint is that "southern" recipe lacks some fiz..
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That's exactly what's in those bottles Don! My only complaint is that "southern" recipe lacks some fiz..
Cause they drink it warm???
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Can I get some help ?
I am looking for a good recipe that I can try with the fam for jambalaya. I know most people just make what they want but looking for a good place to start.
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Stand by. I have a Justin Wilson cookbook. Best Cajun cook who ever lived
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My wife is a fish kind of person....she would eat it every meal if she could. But the holidays are good times for me...she cooks fish and I cook what I want. So prime rib for Christmas, Brisket two days later, Sunday for the Patriots game I had ribs (I prefer dry rub style), doing another brisket Saturday for a party. Mmmmmmmm.....
Why do I get the impression there will be an over abundance of meat and bread and very little vegetables in this RM cookbook?
This is the only time I will quote that POS Dan Rather but he had a great story on the Tonight Show once a long time ago. He married a woman from Texas who's Dad was a cattle rancher. Every year they took Dad out to dinner on his birthday to a big steakhouse. Now this guy ate beef....period....that's it, just beef. And he was in his mid 90's so he was doing something right. So the waitress comes and takes his order, he orders the biggest Porterhouse on the menu, rare. She asks him what vegetables would he like with his steak and he says in his serious Texas twang "Li'l lady, vegetables are what FOOD eats." Always loved that line, even if the story was told by a liberal nitwit.
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I have never honestly taken a picture of food on a plate yet to date, in my life...still wrestling with that LoL
Tonight she whipped up Rotisserie roasted chicken, slow cooker corn casserole, and stuffed baked potatoes.
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Dave. Thanks for making me pull that cookbook off the shelf. I watched this guy cook on public television back in the 80s. He was a forerunner to all the new cooking shows like Emeril Lagasse.
He's (was-he's dead now) the real deal coonass. Here are his recipes for jambalaya.
(http://uploads.tapatalk-cdn.com/20170104/c362108af67079b2abfb1dfb2cc4929e.jpg)
(http://uploads.tapatalk-cdn.com/20170104/d084a4a8823ac686a524db3d89d47378.jpg)
(http://uploads.tapatalk-cdn.com/20170104/a2c666e12051decd6bd5bfe3c45c0c86.jpg)
(http://uploads.tapatalk-cdn.com/20170104/3c66d2b8af92bdd51ff8d0df28087c0e.jpg)
(http://uploads.tapatalk-cdn.com/20170104/77422396bc6345a908da0f84134eef01.jpg)
(http://uploads.tapatalk-cdn.com/20170104/be6bcd83814d9417aee899475e424acb.jpg)
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I remember watching him, pretty much every recipe that had wine or some form of alkeyholic beverage in it was measured as "One splash in the recipe and one drink for me, ho boy that's good...."
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Magnificent!!!
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I remember watching him, pretty much every recipe that had wine or some form of alkeyholic beverage in it was measured as "One splash in the recipe and one drink for me, ho boy that's good...."
hooo hooo. yes sir. thats the one. I loved the story he told about a young dirty faced boy dragging a hawk down the side of the road when he stopped the boy and asked " whatcha doin wit dat der hawk" BOY: "making gumbo". Justin: "Hawk make good gumbo?", BOY: "bout like spotted owl".....
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Hahahahs^^^^^
He was like the Redneck Julia Child. Course she always had a splash of this or that. Remember the SNL skit on her. Pretty funny back then.
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Here goes nothing fellas
(http://uploads.tapatalk-cdn.com/20170108/f92fb44f9f9a6db48dbb0e9c44f5dcd8.jpg)
I didn't use a whole chicken as I don't have one, I did however have five breasts, pan fried them then the sausage then tossed it in with the rest smells great!!
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Was up at the parents' place today. Had some brats on the grill with some baked beans and mac and cheese in accompaniment.
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Was up at the parents' place today. Had some brats on the grill with some baked beans and mac and cheese in accompaniment.
You know the rules, pics or it didn't happen Bobby....
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You know the rules, pics or it didn't happen Bobby....
I don't take the time to take pics, when it's dinner time, it's time to eat. Food isn't on my plate long enough for it to begin to cool much less take a pic of it.
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I am with Bobby on this one.... Brats sound good. I miss those Jimmy's meat market brats from Kenosha.
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I am with Bobby on this one.... Brats sound good. I miss those Jimmy's meat market brats from Kenosha.
Brats are good year round. They are great as chili cheese brats, yes I had left over chili and brats so I combined them one day. I was happy with the results.
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I made chili with brats once it was really good. We ordered a bunch from the butcher shop here and they were bland and dry. I took the caseing off and browned the meat. Made a good chili.
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I made chili with brats once it was really good. We ordered a bunch from the butcher shop here and they were bland and dry. I took the caseing off and browned the meat. Made a good chili.
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I've had that happen were they weren't seasoned very well.
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(https://uploads.tapatalk-cdn.com/20170116/6653440149b8972cbe40e9eb164599cf.jpg)mmmm. Ribs
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Baked stuffed rainbows.
Onions, peppers, mushrooms and a teaspoon of palm sugar.
http://s1134.photobucket.com/user/sammconn/media/food/A7DE4A9D-A3C2-462D-9406-0211EB1953DC.jpg.html
(http://i1134.photobucket.com/albums/m605/sammconn/food/AFC9EB3D-9C09-4BE7-8408-05972A6DC351.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/AFC9EB3D-9C09-4BE7-8408-05972A6DC351.jpg.html)
(http://i1134.photobucket.com/albums/m605/sammconn/food/5387A360-D45E-4746-9043-69DC6BEF8D1E.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/5387A360-D45E-4746-9043-69DC6BEF8D1E.jpg.html)
Man they was good!
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I get French toast. Steak tomorrow though.
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Baked stuffed rainbows.
Onions, peppers, mushrooms and a teaspoon of palm sugar.
http://s1134.photobucket.com/user/sammconn/media/food/A7DE4A9D-A3C2-462D-9406-0211EB1953DC.jpg.html
(http://i1134.photobucket.com/albums/m605/sammconn/food/AFC9EB3D-9C09-4BE7-8408-05972A6DC351.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/AFC9EB3D-9C09-4BE7-8408-05972A6DC351.jpg.html)
(http://i1134.photobucket.com/albums/m605/sammconn/food/5387A360-D45E-4746-9043-69DC6BEF8D1E.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/5387A360-D45E-4746-9043-69DC6BEF8D1E.jpg.html)
Man they was good!
Man that LOOKS good. Caught or bought Sam?
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Oh yeah it was good.
My dad is a retired farmer.
Seems you can't get that out of us.
So he now golfs a lot and farms trout in a few dugouts.
So, to answer the question, both. Bought as fry and caugh by net.
I have a jumbo in the freezer to smoke.
Probably 24" or so, just need to figure out the right brine first.
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Two butts on(https://uploads.tapatalk-cdn.com/20170212/ed35e7111da5868c15204b5cbfd223f7.jpg)
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I made minute steaks with onion gravy.
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We had cake and ice cream for dinner for our little girls fourth b-day. Went through 4 tubs of ice cream without a problem. :grin:
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Leftover Cajun chicken breast and white rice.
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Made this off of Jesse James's Instagram page, he posts foods every now and again and I usually try them pending.... meatloaf tonight (https://uploads.tapatalk-cdn.com/20170214/e68e86c4d1ce26c253791c359b2344d2.jpg)(https://uploads.tapatalk-cdn.com/20170214/3f96bc12c2b1a01fe4092620fb671c20.jpg). I cooked mine in a muffin pan, you get more crunchy sides that way.
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Carne asada tacos with Mama's guac on our finest chinet with this sunset
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Tate, Thanks man, now I have to clean my screen where I licked it....
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Already did that while drooling over your flu remedy. :beercheers: although I'm on the milagro anejo this evening. Housewarming gift :wink: p.s., hope you're feeling better Bobby
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Ribs, Loaded Baked Beans and a tasty/zingy macaroni salad............
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p.s., hope you're feeling better Bobby
Yea I'm feeling a bit better. Just a little bit of a lingering cough and congestion.
Tonight for dinner the gf and I are having mac and cheese and fish fillets.
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p.s., hope you're feeling better Bobby
Yea I'm feeling a bit better. Just a little bit of a lingering cough and congestion.
Tonight for dinner the gf and I are having mac and cheese and fish fillets.
You know the rules Bobby...... & we ain't talking about the food. :popcorn:
Just for the record is this the first we've heard of a gf or am I just not paying attention?
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p.s., hope you're feeling better Bobby
Yea I'm feeling a bit better. Just a little bit of a lingering cough and congestion.
Tonight for dinner the gf and I are having mac and cheese and fish fillets.
You know the rules Bobby...... & we ain't talking about the food. :popcorn:
Just for the record is this the first we've heard of a gf or am I just not paying attention?
Me too...
Bobby sort of snuck that one in on us...
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Yep. We require proof of said GF. And let's hope she's not full of hot air.....
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I think Bobby has pulled a fast one...
I don't recall either.
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You know the rules Bobby...... & we ain't talking about the food. :popcorn:
Just for the record is this the first we've heard of a gf or am I just not paying attention?
It's been going on for a little over 3 months.
Me too...
Bobby sort of snuck that one in on us...
I have my moments of sneaky.
Yep. We require proof of said GF. And let's hope she's not full of hot air.....
Well, neither of us are big on our photo being taken.
I think Bobby has pulled a fast one...
I don't recall either.
I haven't mentioned her before.
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Stuffed bell peppers for dinner.......
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Nate, what is recipe for the meat filling?
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2 C instant white rice done in beef broth
1lb ground beef
1lb cubbed and sauted pepperoni
1 medium onion
2 jalapeños
About 4 cups of a tomato type sauce that i use for beef tacos
4 C of shredded cheese on top until melted
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Thanks man, I will give it a try
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I like the poll. To many of us think alike,,,,,,,scary.
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Nate. I like the idea of splitting them vertically like you have there. I normally cut the tops off.
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^^^I hit center of mass!
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I forgot to update, we smoked a corned beef this weekend for three hours or so than put it in the crockpot to finish up
(https://uploads.tapatalk-cdn.com/20170321/97c05065a1526250624296f42b7330d6.jpg)
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Smoked some burgers this evening
Packed the ground beef with some Santa Maria seasoning of my own flavor, chilled overnight than smoked at 150 for a hour than cranked up the heat to 350!
(https://uploads.tapatalk-cdn.com/20170323/457637227fb8cbccb7d69351aacb135a.jpg)(https://uploads.tapatalk-cdn.com/20170323/9b397e2e3f740c1b47afb68674d2f517.jpg)(https://uploads.tapatalk-cdn.com/20170323/5b0469b7fb2d1802a2de9cbfcde02b89.jpg)(https://uploads.tapatalk-cdn.com/20170323/4daa90b33d4a8553dd0604b8ee9fdb49.jpg)
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Everyone in our house loves stuffed peppers. Except me. My wife also makes stuffed pepper soup. Again every one loves it. Except me.
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That looks really good Dave.
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Stuffed pepper soup? That sounds really tasty
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I don't like stuffed peppers either
Just didn't want to say anything to upset Nate!
His recipes are great, and I wouldn't want to slow him from posting them up...
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Here is the recipe for the stuffed pepper soup.
Stuffed Pepper Soup (crock pot)
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
Serves: 8
Ingredients
4 cups vegetable broth
4 cups beef broth
2 lbs ground beef
1 28 oz can tomato sauce
1 28 oz can crushed tomatoes
1 cup uncooked rice
2 green peppers (diced)
2 red peppers (diced)
1/4 cup sugar
1 1/2 tsp salt
1 tsp ground pepper
1 tsp onion powder
1 tsp garlic powder
Instructions
In a large skillet brown ground beef.
When done, drain ground beef in colander.
In a crock pot add all ingredients – rice will cook in soup.
Set on high for 4 hours.
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Peppers good, onions NO.
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Peppers good, onions NO.
Okay....you give me all your onions you can have all my peppers. Ha! (Except the hot ones....I keep those :wink:). I like raw green and red peppers but don't really care for them cooked. Onions I'll eat raw or cooked. Love them.
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I just bought stuff for this stuffed pepper soup. Going to smoke the peppers first
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Has anyone used bread to see what hot spots look like on the grill?
(https://uploads.tapatalk-cdn.com/20170324/d8f805343e71966c94071e1fadc0f144.jpg)
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No, never even heard of that!
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Well I let them smoke/cook. They all cooked even so a total waste of time and bread but I smoked some peppers after (https://uploads.tapatalk-cdn.com/20170325/6da5e86eb3e98fdfe26d61ed5ecab99c.jpg)
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Cheating tonight. (https://uploads.tapatalk-cdn.com/20170325/a5d893e761ac99375058ad8000b1f868.jpg)
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If they all cooked even then you know you don't have any hot spots. I'm going to try that on my gas grill. I know there are hot spots on that.
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If they all cooked even then you know you don't have any hot spots. I'm going to try that on my gas grill. I know there are hot spots on that.
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I suggest you try it in the AM and butter it when your done with some eggs and ham. At least don't toss it
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Been busy this morning, work at 5 and home by noon to start the crockpot
(https://uploads.tapatalk-cdn.com/20170325/133eca4639b5cbfca2e3ee2fd6aec4b2.jpg)
I added onions and some of my own spice mix to the beef and I now know I need a bigger crockpot
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OK so you need a bigger crock pot, what about the new grill? I just bought a new one and am looking for you to help me enjoy mine.
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Oh man the grill is great until our outside temps dropped. I need to get a blanket for mine
I diced up those smoked peppers and used them in that stuffed pepper recipe post earlier. Man did that make some flavor
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That chili looks great.
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Try it with biscuits dave
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Have you guys tried it with biscuits?
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Same concept as what you did with the bread but with raw dough.
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Cook biscuits on the smoker? I'll have to look into that
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take a couple cans of those instant biscuits and place them throughout the pellet cooker to see where your hotter spots are.
your hot spots on that are most likely gonna be around the edges where the drip try ends on each side and whatever end your stack is on.....
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Dave try northern tool or harbor freight. They have fiberglass welding blankets cheap. I plan to get a couple and sew a blanket for less than $50
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Dave try northern tool or harbor freight. They have fiberglass welding blankets cheap. I plan to get a couple and sew a blanket for less than $50
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I was thinking moving blanket would work pretty slick. What was your plan Tex?
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http://m.harborfreight.com/4-ft-x-6-ft-fiberglass-welding-blanket-67833.html?utm_referrer=direct%2Fnot%20provided. And then sew them with an awl and some strong thread.
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a moving blanket will catch fire, try this.............
https://www.google.com/?gws_rd=ssl#q=traeger+pellet+grill+insulation+blanket&*&spf=553
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Dave try northern tool or harbor freight. They have fiberglass welding blankets cheap. I plan to get a couple and sew a blanket for less than $50
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I was thinking moving blanket would work pretty slick. What was your plan Tex?
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Sounds like BD welding on wood,,,,,,,,,,,,,,
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Me and my blanket cover smoked some chicken last night,
Come cheapo drumsticks and a bottle of ranch salad dressing. I poured both into a bowl and than added some chalula and franks hot sauce
Mixed and placed on the smoker. Two hours or so than I got hungry and turned up the heat till inside temp was 165
Results were tasty and I would add more hot sauce next time
(https://uploads.tapatalk-cdn.com/20170329/93f37f4fe313a4f0d9eeaf4e901cba94.jpg)
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Using the 3-2-1 method and the Memphis dust I started these this AM, (https://uploads.tapatalk-cdn.com/20170402/b18628b1f07b7debf32b2592cd0f7f92.jpg)
(https://uploads.tapatalk-cdn.com/20170403/8cd2111e6bfa9d9444bd1753b02aee66.jpg)
Does anyone have a preference to what side of the rack they place down?
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3-2-1 on baby backs is a bit long in my experience. I do 2-1.75. and 1 or thereabouts. Tweak to your temp and preference.
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So what sauce do you cover your ribs with Tex? Home made of store bought something or another
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I use apple juice to spritz every 45-60 min and then a bit in the foil before wrapping. Then either plain or I use Stubbs with a bit of honey
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I did spray them with apple juice, Worchester shire sauce every thirty min of so. Maybe to often
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I'd steer clear of the Worcester sauce. Too much salt.
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I salt a few hours before rub and no salt in rub. Salt is the only seasoning that penetrates so i put it on early and let the meat come to room temp.
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I've read that smoke only penetrates for about 2 hours. For my pulled pork I smoke 2 hours then put it in a tinfoil pan covered tightly and cook until its 203 degrees with a remote thermometer in the center (I know sounds crazy hot- but it supposedly renders the last bits of fat and it works for me). I'm a dry rub guy and for babybacks and I cook them in tinfoil from start to finish (I know....a heretic). I go 200 for 4 hours. When they're done I unwrap them and put them on the grille to "dry" them a bit (they are totally wet from the rendered fat when I take them out of the tinfoil). I might put a little sauce on for folks that like sauce but I like 'em dry.
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Notes taken guys!
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Wilbur, try letting your butts run open until they hit 165 internal, then wrap until 200+. it will help get a good bark set.
there has been no scientific proof that I have seen that states meat will only take X amount of hours of smoke, the pink ring around beef and pork is actually a chemical reaction within the meat when smoke is applied.
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Wilbur, try letting your butts run open until they hit 165 internal, then wrap until 200+. it will help get a good bark set.
Is it me or did that that come out funny?
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Haha! I totally missed that!
But I think you're right on the smoke.....I started wrapping when I did 100 lbs of pulled pork for my sons grad party. I did it to avoid what this site calls "the stall"...
http://amazingribs.com/tips_and_technique/the_stall.html
It usually takes me a couple of hours to get to about 150 but maybe if I tried to go longer it might be even better. I was more concerned about getting it all done when I started wrapping. I will try one longer.
For pulled pork I like NC vinegar sauce and usually add a small amt of regular BBQ sauce. I put both out for people so they can pick their own.
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You dirty minded individual jr
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You dirty minded individual jr
I have my moments,,,,,,,,,,,,,
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Fajita
(https://uploads.tapatalk-cdn.com/20170415/0989438a9d0db3bbbb47ae6e080e7e4c.jpg)
(https://uploads.tapatalk-cdn.com/20170415/3a7fe21bba5bce068a264474a23cdef6.jpg)
(https://uploads.tapatalk-cdn.com/20170415/3ed8233ccc062dd89ca67edf74581bad.jpg)
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Looks like we both had the same hankerin last night. Ours was steak and shrimp.
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Tonight it was chicken wings.
(https://uploads.tapatalk-cdn.com/20170416/6c31ba00239668b91535789205d307d0.jpg)
(https://uploads.tapatalk-cdn.com/20170416/55959969a6c8768250ceebe733394848.jpg)
(https://uploads.tapatalk-cdn.com/20170416/52507711f097567642b9e01b0adf3103.jpg)
(https://uploads.tapatalk-cdn.com/20170416/f43968851d0dfe66c9e6a93ab07c2fb2.jpg)
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Welcome back to the thread. I was getting lonely
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Charles, how long do you fry them for? I always seem to overcook mine and dry them out...
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Oil at 375, deep fry 10 minutes. Salt pepper on the wings, drain on paper towels. toss in a bowl with sauce of choice.
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I made some general tso's chicken wings
heres the basis for my concoction:
http://www.bbq-brethren.com/forum/showthread.php?t=172359
http://www.bbq-brethren.com/forum/showthread.php?t=245170
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Nate breakin out the fine chinette for the presentation! I could demolish that platter there sir, next time I expect mounding of the finished product!
(Full disclosure; now that we have no dishwasher at our little cabin home have and often use the very same plates.)
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I don't broadcast it due to possible conflicts of interest but let's just say my part time "hobby" at the local pub has paid off substantial debt, allowed my creative outlet and caused me to gain a little weight. This is what I was making last night. stout braised corned beef brisket with house made thousand, marbled rye and swiss w/ really good kraut and fries. deli sliced the corned beef, then flat topped it for heat and color, layered the kraut and melted the swiss into it before throwing in the press. It did not suck.
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DANG! That looks deadly!
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X2
Deadly!
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We require samples to be the final arbiter of non suckiness
I'll send you my address.
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Made Alfredo pasta. Sauteed mushrooms, chopped spinach, shrimp, broiled chicken breast, whole wheat rotini.
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Made Alfredo pasta. Sauteed mushrooms, chopped spinach, shrimp, broiled chicken breast, whole wheat rotini.
what the heck is this JR.................you trying to go all healthy on us now................or has your cheese finally slid from your cracker living out there in commiefornia!
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BBQ ribs and mashed sweet potatoes tonight.
One dry rub of my BBQ chicken rub.
Other with a BBQ blend I mix up.
(http://i1134.photobucket.com/albums/m605/sammconn/food/78B3B7F3-A92C-4B92-87D1-76286E38EF9E.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/78B3B7F3-A92C-4B92-87D1-76286E38EF9E.jpg.html)
(http://i1134.photobucket.com/albums/m605/sammconn/food/EB7FA2C5-E4DF-4F87-8A2C-E9E31C553251.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/EB7FA2C5-E4DF-4F87-8A2C-E9E31C553251.jpg.html)
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My hard work is already paying off. Fresh home raised fried chicken. This yardbird was running around pecking the ground less than a week ago. He was delisous.
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(https://uploads.tapatalk-cdn.com/20170423/504c05c2ff8cf22aa0c7ebc9b2553bae.jpg)
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ill see your fried chix jon and ill raise you a smoked chicken..... :beercheers:
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I bet it just fell off the bone didn't it.
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Smoked chicken breasts on the Weber with hickory and Jack Daniels barrel chips. Broccoli and roast sweet potatoes. Now sitting on deck with a little Jim Beam and ice. God blessed us with BEAUTIFUL weather today; work will be tough to motivate for tomorrow am!
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Here is the photographic evidence-
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My hard work is already paying off. Fresh home raised fried chicken. This yardbird was running around pecking the ground less than a week ago. He was delisous.
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(https://uploads.tapatalk-cdn.com/20170423/504c05c2ff8cf22aa0c7ebc9b2553bae.jpg)
since you're boy's grounded from the truck, you need a driver. i'll come by tomorrow if there's more cast iron fried chicken involved :beercheers:
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there will be easter ham and bean soup for dinner tonight....................
oh did I forget to mention that there will be cast iron cheddar jalapeno corn bread to go with the soup as well..............
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Fine knife work on your mirepoix there chef Nate
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Fine knife work on your mirepoix there chef Nate
Tater......didn't know you spoke "Frog"......nice choppin' there Nate! I love bean soup! You've got my address-
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Fine knife work on your mirepoix there chef Nate
the fact that you posted about crepes and mirepoix makes me wonder about you tater....
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Fine knife work on your mirepoix there chef Nate
Learned a new word there...
And indeed it is nice knife work.
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Tell me more about the cornbread... for you know.. science and stuff.
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Fine knife work on your mirepoix there chef Nate
the fact that you posted about crepes and mirepoix makes me wonder about you tater....
Mike was the one posting about the crepes not tate......... :shocked:
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Tell me more about the cornbread... for you know.. science and stuff.
2 box's of jiffy cornbread mix (with 1 egg and 1/3c milk), 1 can cream corn, 1 pkg of shredded cheddar, and 2 jalapenos fineliy sliced.
Mix all ingredients, liberally coat cast iron pan and into 400 deg oven for 20-30 min.
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Tell me more about the cornbread... for you know.. science and stuff.
2 box's of jiffy cornbread mix (with 1 egg and 1/3c milk), 1 can cream corn, 1 pkg of shredded cheddar, and 2 jalapenos fineliy sliced.
Mix all ingredients, liberally coat cast iron pan and into 400 deg oven for 20-30 min.
With traffic I'll be down in 3-1/2 hrs to test said cornbread
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I love cornbread.....my wife makes it alot...it's good with steel cut corn...a little more "grainy" for lack of a better word. I alao like it with Masa flour....gives it a hint of lime flavor. Really good!
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I love cornbread.....my wife makes it alot...it's good with steel cut corn...a little more "grainy" for lack of a better word. I alao like it with Masa flour....gives it a hint of lime flavor. Really good!
can you give us a recipe of this corn bread please wilbur
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Fine knife work on your mirepoix there chef Nate
the fact that you posted about crepes and mirepoix makes me wonder about you tater....
Mike was the one posting about the crepes not tate......... :shocked:
NOT crepes, French TORTILAS there Nate.........and if Tater switched a letter or two, he'd have been talking about butterflies in Spanish! :facepalm: :laugh:
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Mira, no quiero oír hablar de ninguna mariposa en este foro viril
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Tell me more about the cornbread... for you know.. science and stuff.
2 box's of jiffy cornbread mix (with 1 egg and 1/3c milk), 1 can cream corn, 1 pkg of shredded cheddar, and 2 jalapenos fineliy sliced.
Mix all ingredients, liberally coat cast iron pan and into 400 deg oven for 20-30 min.
How big of a cast iron skillet? I have a 10 or 12" cast iron skillet at my apartment, that needs more use.
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Mira, no quiero oír hablar de ninguna mariposa en este foro viril
Ahh vamos Tate, podemos hablar aquí.
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Mira, no quiero oír hablar de ninguna mariposa en este foro viril
Ahh vamos Tate, podemos hablar aquí.
De mariposas? sin parecer como jotos, no creo.
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Gut wie etwa in deutsch dann?
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Hast du eine zigarette bitte, danke fur das bier. That's the extent of my German, but I can make spaetzle and sauerbraten so it's OK.
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Haha. I'd say we've junked this up enough for now... :beercheers:
And google translate helped me with the butterflies...
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Pork chops on the Weber with a side of "shush" for our cunning linguists! :grin: :beercheers:
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Tuna wraps... afterwards I found a Paleo cookbook I bought to try out some recipes. I might have something more exciting in the future.
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Tell me more about the cornbread... for you know.. science and stuff.
2 box's of jiffy cornbread mix (with 1 egg and 1/3c milk), 1 can cream corn, 1 pkg of shredded cheddar, and 2 jalapenos fineliy sliced.
Mix all ingredients, liberally coat cast iron pan and into 400 deg oven for 20-30 min.
How big of a cast iron skillet? I have a 10 or 12" cast iron skillet at my apartment, that needs more use.
I use my 12 for just about everything
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I use my 12 for just about everything
Well I guess I should give this recipe a shot this weekend, maybe when I try out a recipe for crockpot ribs.
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Having momma buy stuff for the corn bread for tomorrow to go with some chili that we had premade in the freezer
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How large of a package of cheese ?
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I used one of those 2 cup packages.
keep in mind that this is a dense cornbread recipe. if you want it a little lighter, don't use as much cream corn. just stick a toothpick in the center in a couple places to check the doneness (the toothpick should pullout clean)
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First brats of the season. These are from the local butcher.
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First brats of the season. These are from the local butcher.
Wait what do you mean first brats of the season?! Those are rookie numbers!! You gotta bump those numbers up!
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If you can get some brat burgers you have to try them. It basically a brat in cheesburger form.
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Wait what do you mean first brats of the season?! Those are rookie numbers!! You gotta bump those numbers up!
Yep, first brats of my grill. Have consumed a few elsewhere but have not grilled them myself. It was a slow start to the grilling season for me. I forget what flavor these were. The local butcher has a case with about 30 options I think. If you ever come down to do some shooting I will pull the habanero out of the freezer. My wife can't handle them and nobody else in the family can either.
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Yep, first brats of my grill. Have consumed a few elsewhere but have not grilled them myself. It was a slow start to the grilling season for me. I forget what flavor these were. The local butcher has a case with about 30 options I think. If you ever come down to do some shooting I will pull the habanero out of the freezer. My wife can't handle them and nobody else in the family can either.
Ok, well that reasoning is sound. I buy some flavored ones as well on occasion. Whiskey Peppercorn, Cheddar Bacon Ranch, Italian Cheesy, and I think I recently saw some Buffalo ones..
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I highly recommend Ulis Famous Sausage, Men's Room Original. A talk and music show on a local rock station here in Seattle, they have paired up with Elysian brewing co. to create a really good Red Ale beer that a large portion of the proceeds support the local VA Fisher houses here in WA. They have paired up with Ulis Famous Sausage in Pike Place and the WA state ferry system has brought them on board as well. Delicious beer brats with a great purpose. You can order them online and have them shipped. https://ulisfamoussausage.com/mros/
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I highly recommend Ulis Famous Sausage, Men's Room Original. A talk and music show on a local rock station here in Seattle, they have paired up with Elysian brewing co. to create a really good Red Ale beer that a large portion of the proceeds support the local VA Fisher houses here in WA. They have paired up with Ulis Famous Sausage in Pike Place and the WA state ferry system has brought them on board as well. Delicious beer brats with a great purpose. You can order them online and have them shipped. https://ulisfamoussausage.com/mros/
BOAT MEAT!!!!!!!!!!!!!!!!!!!
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:beercheers: :grin:
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I was actually listening the day that they went slick off about that and coined the phrase.......lol
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Trying out meatloaf again. Trying to prep for a who has the best meatloaf at work party. Preparing some chicken to go in chicken pot pie while I am at it
(https://uploads.tapatalk-cdn.com/20170430/55f278d2b80087fd023ad037d3f1f767.jpg)
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Fresh caught clam strips and a blackeyed pea salad fer dinner
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Meatloaf still turned out bland to me. I even added Memphis dust to it !
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Well it wasn't last night but Saturday night I made pulled pork, using the Campbell's Slow Cooker Applewood Smoked marinade. It turned out ok, plus I made the cornbread Nate mentioned earlier, only I didn't add jalapenos. I didn't see ones by the veggies, and the canned ones just didn't seem fitting.
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Still have that on the list to make. Sounded great plus add some smoked stuffed jalops too
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Had some walleye fillets and home fries last night.
DELICIOUS!
(http://i1134.photobucket.com/albums/m605/sammconn/food/AC38D3DB-4CD8-492E-B5F3-681C887B1F8A.jpg) (http://s1134.photobucket.com/user/sammconn/media/food/AC38D3DB-4CD8-492E-B5F3-681C887B1F8A.jpg.html)
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I hate you. That looks exactly like what I want to eat right now
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I hate you. That looks exactly like what I want to eat right now
I have a couple fillets left, but they won't make tonight...
And you're too far to come for a drive... :beercheers:
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hey I get 40mpg on the hwy now, but I think I'd have to park it in Manitoba and walk the rest of the way, lol.
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Jewish bagel pizza:
cream cheese w/ smoked salmon, dill, and chives as base spread, then red onion, tomato capers mozzarella on cracker thin pizza crust. Our kitchen manager is from the east coast, NY/MA
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Left over corn bread, rice and burgandy pepper steak.
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[quote author]
Fresh caught clam strips and a blackeyed pea salad fer dinner
[/quote]
Where did you{ catch} the clams...Last time we dug it was Westport, had to throw the whole mess in the garbage because the game dept. said so. Should have saved for crab bait but wasn't thinking past the mad....
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More posts on food than building.
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saturday was just south of moclips and sunday was just out from ocean city. Those 2 areas were deemed good by the DNR for low levels of algae or whatever. now long beach is/was a different story, i believe their levels were so high that they had to shut their beaches down until monday i think, i also saw on the states clam page that they raised long beaches limit to 25 from 15......
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That works, raise the limit by 10 and close the beach...Works every time.... Fish and wildlife has really gotten to a lower level.
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We used to vacation in Maine on a beach that had TONS of clams. It had been posted for red tide so no shellfishing. At low tide there was a huge sandbar that connected two islands. We were walking out there and a guy was clamming. He had a ton. I mentioned the red tide to him. He just laughed, said he lives there all summer and gets as much as he wants and never gets sick. I dunno if he had built up an immunity to it, or if the signs were old or what. But he was loving the clams he found. I was tempted to dig some myself but just didn't want to take the risk.
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Made myself fancy Ramen last night at 11:00 after I got out of the other kitchen. Soft boild egg, soy and ginger marinated shrimp w/ radish and siracha and cilantro. oh, and $0.35 pack of oriental flavor Top Ramen.
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That looks tasty Tate!
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That looks really good tater.
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Always wanted to try it at home. key to the egg was cold start, 3 min after rolling boil and cool it down right away. everything else was just chopping veggies. the shrimp were thawed pre-cooked Costco, but a little ginger and soy marinade while the rest was cooking. it was pretty good for a non Japanese fella.
Not as good as your walleye or Nate's razors looked though. I'm still jealous.
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So these are two versions of Smoked salmon sacchetti pasta that we came up with at the pub; one with alfredo and the other with pesto and heavy cream for the sauce. both have smoked salmon, sundried tomatoes, kalamata olives, red onions and mushrooms and a little parm. sauté onions mushrooms and tomatoes in butter add heavy cream and reduce to thicken, couple tablespoons of pesto and fold in salmon toss w/ the chopped up kalamatas and sprinkle a little parm. I put a dollop of the smoked salmon and chive cream cheese in the center like a pad of butter and it blended in pretty good. I like the alfredo just as much, and way easier to make with already prepped sauce.
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Made myself fancy Ramen last night at 11:00 after I got out of the other kitchen. Soft boild egg, soy and ginger marinated shrimp w/ radish and siracha and cilantro. oh, and $0.35 pack of oriental flavor Top Ramen.
In our house, we call this poor mans tonkatsu, because all we do is add some pork to it rather than making 24hr pork bone broth like the restaurants that serve real tonkatsu do. Sure looks good though! We enjoy sure enjoy making this kind of thing.... less the egg because I suck at cooking eggs.
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I'm working on Pho beef broth and tonkatsu broth, one, because I really want to teach myself how to make a true, clear consommé, and two, because I figure we eat out both of these enough for me to save us hundreds a year, lol. I'll provide feedback on whether or not it's worth it.
Oh, and I plan to used Nate's home cured slab bacon recipe for some pork belly to add to the mix there.
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Let's compare notes Tate. I love pho and want to make it. Vietnamese guy that works with me can here when he was 5 and his mom makes great pho
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I'm working on Pho beef broth and tonkatsu broth, one, because I really want to teach myself how to make a true, clear consommé, and two, because I figure we eat out both of these enough for me to save us hundreds a year, lol. I'll provide feedback on whether or not it's worth it.
Oh, and I plan to used Nate's home cured slab bacon recipe for some pork belly to add to the mix there.
Look forward to it, neighbor wanted me to try and make some tonkatsu broth with the bones I had from our pig last year, sadly I never did. They ended up going to the dogs to make space for the cow!
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Had some smoked pork chops tonight, I coated them with some Memphis dust for about two hours on the smoker (https://uploads.tapatalk-cdn.com/20170506/98ae9e6e3594c2b11eaa64c77b665d08.jpg)
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So these are two versions of Smoked salmon sacchetti pasta that we came up with at the pub; one with alfredo and the other with pesto and heavy cream for the sauce. both have smoked salmon, sundried tomatoes, kalamata olives, red onions and mushrooms and a little parm. sauté onions mushrooms and tomatoes in butter add heavy cream and reduce to thicken, couple tablespoons of pesto and fold in salmon toss w/ the chopped up kalamatas and sprinkle a little parm. I put a dollop of the smoked salmon and chive cream cheese in the center like a pad of butter and it blended in pretty good. I like the alfredo just as much, and way easier to make with already prepped sauce.
Tatter,
Dunno that doesn't look right bro
Whoever set it outside near where you were weed wackin'
Well, I'd talk to em' if I were you
;-)
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Tacos... I had tacos.
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(https://uploads.tapatalk-cdn.com/20170508/eed5d185db03265d43a23e255b232e4d.jpg)
And salad and spicy grilled potato chunks!!
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(https://uploads.tapatalk-cdn.com/20170508/52f9eb2541c77bd405c7715dcf005d5d.jpg)
Finished product!
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The kid brought home a pound and a half of morel mushrooms. I already ate supper but these went straight in the fry pan when he got home.(https://uploads.tapatalk-cdn.com/20170508/d56d2efe6f2cd54dcb0114b761f78736.jpg)
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So these are two versions of Smoked salmon sacchetti pasta that we came up with at the pub; one with alfredo and the other with pesto and heavy cream for the sauce. both have smoked salmon, sundried tomatoes, kalamata olives, red onions and mushrooms and a little parm. sauté onions mushrooms and tomatoes in butter add heavy cream and reduce to thicken, couple tablespoons of pesto and fold in salmon toss w/ the chopped up kalamatas and sprinkle a little parm. I put a dollop of the smoked salmon and chive cream cheese in the center like a pad of butter and it blended in pretty good. I like the alfredo just as much, and way easier to make with already prepped sauce.
Tatter,
Dunno that doesn't look right bro
Whoever set it outside near where you were weed wackin'
Well, I'd talk to em' if I were you
;-)
And is that a salad bar in the background? What kind of pub is this? Around here if you want some veggies to go with your burger and fries they might have some deep fried broccoli and cauliflower.
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The "salad bar" in the background is the cold line for my burgers and nachos pizza toppings etc. and the "sprinkles" you see all over the plate are not my style, but the owner likes to church things up. I think it just makes him seem pretentious, but the flavor is still very tasty.
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Turducken collards and dirty rice. no pics, so no proof, but if I'm lucky there might be some leftovers when I get home tonight.
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OK, tried something new tonight. I get so busy at work that I walk across to a greek restaurant fairly regularly to eat their greek salad with beef and lamb gyro meat. That gets to be expensive multiple times a week at $20 a pop. So I thought I'd try to replicate the salad at home and see if I can save a few bucks.
Leg of lamb:
4.5 lb leg
7 cloves minced fresh garlic
zest of 2 lemons
juice of 1 lemon
1/3 cup EVOO
1/3 cup red wine
2 tbs chopped fresh oregano
1 tbs grey poupon mustard
Salt and pepper the lamb, rub with the marinade and marinate 3-4 hours or overnight. Place on shallow roasting rack at 375 and roast until well done (the only way the greeks eat their meat) or about 155 internal temp flipping about 3/4 the way through to get browning on both sides.
Salad:
Rough chopped iceberg and romaine lettuce
sliced red and green bellpepper
thin sliced purple onion
thin shredded purple cabbage
thin sliced radish
grated carrot
Chopped fresh oregano
Later when assembling the salad:
Add quartered roma tomatos, pepperoncini, pitted kalmata olives, capers and feta cheese.
Greek dressing:
1.5 cups good olive oil
1/4 cup red wine vinegar
2 tbs good balsamic vinegar
1tbs grey poupon mustard
1tbs dried dill
1tbs dried oregano
1tbs black pepper
1tbs sugar
1tbs salt
1tbs garlic powder
Juice of one lemon
place in jar and shake well and refrigerate
To serve. Place salad in bowl, add tomatos, capers, olives, pepperoncini, and feta cheese. Drizzle salad dressing and toss. Slice meat very thinly and place on top. Serve with fresh lemon wedges.
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(https://uploads.tapatalk-cdn.com/20170516/e0dbcd99c13e9dbbd1c4c1f2648cf967.jpg)
(https://uploads.tapatalk-cdn.com/20170516/6c2f0b87ee229bdee733c07bf0967822.jpg)
(https://uploads.tapatalk-cdn.com/20170516/dc5ca353ca2da1e0f04226152a57d704.jpg)
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Looks legit, and totally awesome!
Man, I'm hungry again...
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Wife brought me some egg sandwiches to the field. Eating on the go.
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and whats the verdict Charles?
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I smoked some chicken for the family BBQ (https://uploads.tapatalk-cdn.com/20170522/09559cb896b73ff3e40a02540f583112.jpg)
And now icecream
(https://uploads.tapatalk-cdn.com/20170522/96607d9a636ba351c3fd7c58ac77c7fe.jpg)
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Was out with the Scouts last night (phone was dead) and they had tube steaks and I had links.
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and whats the verdict Charles?
About the salad? Very good. Gotta work on the dressing a bit. Less dill and more acid. Gonna try lemon juice as the acid with the oil
And this weekend
(https://uploads.tapatalk-cdn.com/20170523/c42753658e405d60c2658305594fffc0.jpg)
Went lighter on the rub and added apple cider vinegar to the apple juice for the spray. Also smoked with pecan this time.
Good, but needed more rub and I like hickory better.
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and whats the verdict Charles?
Good, but needed more rub and I like hickory better.
Said the Texan. lol
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So. I'm trying to regain some manliness after the expose on my Greek salad...
Between the ribs and this I hope to regain some cred.
Blistered shishooto peppers. Mix of olive and grape seed oil. Coat the peppers. Liberally salt and pepper. Heat a cast iron skillet to very hot on the stove top while the broiler in the oven is heating up. Toss the peppers in the skillet and then place under the broiler until we'll blistered. Don't mind the smoke. It had to be very high heat to get the blister and not wilt the pepper.
Remove and place in a bowl, add additional salt. Sprinkle with feta or goat cheese.
Make a quick sauce. Sourcreme mayo lime juice and hot sauce. Salt and pepper.
Eat and discover the addiction.
(https://uploads.tapatalk-cdn.com/20170523/52eabd2717a1da46666c6785d919abf5.jpg)
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Brown rice
Zucchini/onions/tomatos marinated and cooked in soy/bourbon/sambal/brown sugar/lemon juice
Diced and fried up sausages (keilbasa/pepperoni/hot link/and some sort of a german type sausage)
Green onions
And parm
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So. I'm trying to regain some manliness after the expose on my Greek salad...
Between the ribs and this I hope to regain some cred.
Blistered shishooto peppers. Mix of olive and grape seed oil. Coat the peppers. Liberally salt and pepper. Heat a cast iron skillet to very hot on the stove top while the broiler in the oven is heating up. Toss the peppers in the skillet and then place under the broiler until we'll blistered. Don't mind the smoke. It had to be very high heat to get the blister and not wilt the pepper.
Remove and place in a bowl, add additional salt. Sprinkle with feta or goat cheese.
Make a quick sauce. Sourcreme mayo lime juice and hot sauce. Salt and pepper.
Eat and discover the addiction.
(https://uploads.tapatalk-cdn.com/20170523/52eabd2717a1da46666c6785d919abf5.jpg)
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Hmmm...Interesting
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Spec Ops toilet paper.....
you'd like it Don
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Spec Ops toilet paper.....
you'd like it Don
I would!
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MAde some ribs yesterday with the mustard sauce of the treager book. They turned out really good (https://uploads.tapatalk-cdn.com/20170605/19888acf18a2810fa37f33a56115e359.jpg)
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details, Dave? I coat some meats with mustard before a add rub.
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I had Subway. I had no urge to cook.
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Recipe This is the recipe for my brother-in-law’s “Liquid Gold” mustard bbq sauce.
¾ cup yellow mustard
¾ cup cider vinegar
1 tablespoon light brown sugar
1 ½ tablespoons unsalted butter
2 teaspoons salt
2 tablespoons Worcestershire sauce
1 ¼ teaspoon fresh ground pepper
2 teaspoons Louisiana hot sauce to taste
Combine and simmer for about 30 minutes. You can hold off on adding the Louisiana hot sauce and Worcestershire until the rest of the ingredients start to simmer and add to taste if you’re not a fan of hot and tangy. Let it cool in the pan and then refrigerate it. It will get hotter as it ages but I think it’s best after it sits for 24 hours. If you need it thicker for certain applications add corn starch as it simmers to thicken.
Than I followed the treager 123 method with times and apple juice
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give this a try dave.
http://real-man-truckworks-and-survival.com/index.php?topic=1001.0
heres a little history behind it:
https://www.google.com/?gws_rd=ssl#q=roxy's+sc+mustard+sauce&spf=1496702478661
and for some reason, www.thesmokering.com (where roxy hangs out at) is temporarily unavailable.
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Did a 21lb brisket and a pork butt. Pork is in fridge and will get vac packed sun, and the brisket was for dinner tonight.
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Nate. You are a Craftsman. Mmmmm
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:beercheers:
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My uncle had is annual rib night to celebrate his birthday. They were awesome as usual. We also got out the orignal fidget spinner and made home made ice cream.(https://uploads.tapatalk-cdn.com/20170611/6668b31d3962906bfc22276877687849.jpg)(https://uploads.tapatalk-cdn.com/20170611/2ed6116836b88c4a360ae5d1a08f702a.jpg)(https://uploads.tapatalk-cdn.com/20170611/0593131cdfe5fe6492567b4802c5ab28.jpg)
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My uncle had is annual rib night to celebrate his birthday. They were awesome as usual. We also got out the orignal fidget spinner and made home made ice cream.(https://uploads.tapatalk-cdn.com/20170611/6668b31d3962906bfc22276877687849.jpg)(https://uploads.tapatalk-cdn.com/20170611/2ed6116836b88c4a360ae5d1a08f702a.jpg)(https://uploads.tapatalk-cdn.com/20170611/0593131cdfe5fe6492567b4802c5ab28.jpg)
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How smooth does your hand crank work? Mine is a jumbled up mess of cast gears that seem like rubbing a triangle into a square hole
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Made some soda bread today to go with my jumbolia (https://uploads.tapatalk-cdn.com/20170619/fdf12ff6af9b13a916a59b2c6fa9a4d0.jpg)
I added some pineapple to the pot and it made for a sweet twist
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Good Dad's day. Had a nice dinner with wife and kids. Probably not Nate worthy but still yummy. Hope everyone enjoyed their kids! (https://uploads.tapatalk-cdn.com/20170619/685f5e13a2e0e1c5ff6247728f345926.jpg)
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hey now, you give me a box of mac and cheese, 1lb of sausage, a jar of salsa and ill make you some of the best mac and cheese you have ever tasted................
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hey now, you give me a box of mac and cheese, 1lb of sausage, a jar of salsa and ill make you some of the best mac and cheese you have ever tasted................
This sounds awesome.... and easy, which I like when having to make to dinner at 7 or 8.
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hey now, you give me a box of mac and cheese, 1lb of sausage, a jar of salsa and ill make you some of the best mac and cheese you have ever tasted................
Now you can't just rattle of some shiz like that and not more detail. What salsa? Ground sausage?
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this better?
http://real-man-truckworks-and-survival.com/index.php?topic=2943.new#new
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Today makes 27 years of wedded bliss.....yes to the same woman...
About to Uber over to a really snooty French restaurant for some over priced plates with way too little food on them. Flowers are waiting on the table for when we arrive. I think I'll ask for a budweiser longneck to see if they'll kick me out....
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Today makes 27 years of wedded bliss.....yes to the same woman...
About to Uber over to a really snooty French restaurant for some over priced plates with way too little food on them. Flowers are waiting on the table for when we arrive. I think I'll ask for a budweiser longneck to see if they'll kick me out....
Congrats! Enjoy the snooty French joint!! We hit our 9 year on Wednesday, no French joint around us though!
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Today makes 27 years of wedded bliss.....yes to the same woman...
About to Uber over to a really snooty French restaurant for some over priced plates with way too little food on them. Flowers are waiting on the table for when we arrive. I think I'll ask for a budweiser longneck to see if they'll kick me out....
Congrats TRN. 27 years is a good thing these days. Enjoy
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My uncle had is annual rib night to celebrate his birthday. They were awesome as usual. We also got out the orignal fidget spinner and made home made ice cream.(https://uploads.tapatalk-cdn.com/20170611/6668b31d3962906bfc22276877687849.jpg)(https://uploads.tapatalk-cdn.com/20170611/2ed6116836b88c4a360ae5d1a08f702a.jpg)(https://uploads.tapatalk-cdn.com/20170611/0593131cdfe5fe6492567b4802c5ab28.jpg)
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How smooth does your hand crank work? Mine is a jumbled up mess of cast gears that seem like rubbing a triangle into a square hole
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It was rough getting started but it went pretty good. Its my uncles machine. It spent a long time in his basement so it took some cleaning.
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My wife and mother in law made fried catfish, fried taters, home made Cole slaw and fried corn bread. I'm not big on corn bread but the rest was delisous.
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Congrats Charles.
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Congrats Charles! Hope you and your wife had a great time together celebrating your Anniversary. Truly an accomplishment worthy of celebration!
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My first brisket on the GmG today, so far I started it at 4am, (https://uploads.tapatalk-cdn.com/20170625/76ca90c429dc0b24b7b4437c4f0e3305.jpg)
I didn't follow the salt and black pepper standard, went with my fav Santa Maria seasoning I use on everything, (https://uploads.tapatalk-cdn.com/20170625/0d66ce8e8a34b6cdac99cdce71682821.jpg)(https://uploads.tapatalk-cdn.com/20170625/9c942459289ef8f8900f9f8993b42409.jpg)
This was all done the night before so the rub could sit for a bunch of hours
(https://uploads.tapatalk-cdn.com/20170625/2a5f2a24f499e1d635cc060aa6eab8b5.jpg)
Than on the smoker at 225 till internal temp was 165, about 7 hours. Than pulled and wrapped in paper until the next internal temp is hit of 200. (https://uploads.tapatalk-cdn.com/20170625/ba313bcce992def278daad4d685ea412.jpg)I'll post pictures of the cut meat as son as possible
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Still waiting for that almighty temp of 200 still. It's killing me
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Got it!!! (https://uploads.tapatalk-cdn.com/20170626/53793266023ed100bf653312386305bc.jpg)
Ate it !!!(https://uploads.tapatalk-cdn.com/20170626/e292abea2d6bc0fcec68e01633cf22ff.jpg)
Can't wait for the next one
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Labor of love there Dave - looks like it was good!
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Was that a whole packer or was that the flat?
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Just the flat,
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seems like a long cook for just a flat. I started using the skewer method to determine doneness.
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Elaborate please
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Dave as a brisket nears completion, and the fat starts to render, it becomes tender. When inserting a skewer, you'll notice it slides in like it's going into butter, very little resistance. Another method is how flexible it feels when you pick it up.
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I'll have to try that tex
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Ok. Three racks of ribs today. Three different ways. All used my same rub, but one was not spritzed/mopped, one was spritzed with apple juice and one was mopped in a vinegar sauce that had pepper, brown sugar, salt, white vinegar, crushed red pepper flakes and Texas Petes hot sauce. I really really liked the vinegar/ pork combo. Wow. (https://uploads.tapatalk-cdn.com/20170705/d0dd399b7c3ce3bfc24c6d21318fac17.jpg)(https://uploads.tapatalk-cdn.com/20170705/87c92735ef846d49755cf0e031c7baeb.jpg)
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Ruben pizza
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W-O-W!
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So tonight was wing nite.
Salt pepper and 10 minutes at 375. Into a bowl with Buffalo will Wings sauce. Some fresh tomato and cucumber from the garden. (https://uploads.tapatalk-cdn.com/20170710/3e11d0f522c2dcf2c1302c1f0c95da03.jpg)
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(https://uploads.tapatalk-cdn.com/20170710/e4d3a508919098308523d552565bed4f.jpg)
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reverse seared new York strips with onions and mushrooms and a side of au gratin taters...........
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I haven't tried that yet Nate. Does it make a difference?
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I think it does.
Do you have meatheads book? He specifically talks about reverse sear in there.
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I think it does.
Do you have meatheads book? He specifically talks about reverse sear in there.
My oldest gave me that book for Father's Day....there is Sooo much in there. Great book!
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In search of info. I have some fresh salmon coming my way, I want to smoke it till it's jerky. Seasoning of choice? Anyone with experience with it?
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brisket and coleslaw............
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In search of info. I have some fresh salmon coming my way, I want to smoke it till it's jerky. Seasoning of choice? Anyone with experience with it?
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here yah go dave:
http://www.bbq-brethren.com/forum/showthread.php?t=241764&highlight=smoked+salmon
http://www.bbq-brethren.com/forum/showthread.php?t=248963&highlight=smoked+salmon
http://www.bbq-brethren.com/forum/showthread.php?t=247650&highlight=smoked+salmon
http://www.bbq-brethren.com/forum/showthread.php?t=245858&highlight=smoked+salmon
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Ok, so broiled 2 of the smaller trout. Gave the 2 smallest away. These barely fit into the broiler.
Used, a stick of butter, teaspoon of minced garlic, salt/pepper with slices and of lemon and some rosemary from the back yard.
Broiled for 25 min, sauteed once.
In my sons words, "this is wonderful!" He ate half the small one
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some good looking pink hued trout there sir. Must not have been hatchery?
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Oh just a small rack of bb ribs with Memphis dust three more hours to go
(https://uploads.tapatalk-cdn.com/20170716/7874990ecd9cf31b2cfe3979a3f6b874.jpg)
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that's pretty Dave.
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Put some trial fish jerky snacks on, (https://uploads.tapatalk-cdn.com/20170719/7ef7202b7ac4a0437342ec50e28073bc.jpg)
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Confession/Announcement:
Menses, after much thought and study, I switched to a plant based diet this past week.
Virtually every malady that afflicts modern Americans comes from our animal meat foods. There is alot to discuss, so maybe I'll set apart a section to talk about that, but I am convinced beyond a doubt that we humans are designed to eat plants, and that our US food culture based on meat, eggs and dairy is killing us.
I thing a big part of readiness is health and I had noticed a loss of performance and a couple more pounds here and there with advancing age.
I run a church security ministry where I train and train with some pretty good folks every week. I had noticed my performance wasn't what it should be when going 100% against a bag or another person over and over for an hour.
Last Saturday was the last time any animal product touched my lips, so its only been a few days. But today when working on the C-Max, installing that rear sway bar, I noticed my knees and back were not hurting! As in not at all!
I am 63, and in reasonably good condition, but my weight has been creeping uphill and touched 260 a time or two! I am 6'3" and of a large frame, so I carry it pretty well, but I can also feel it, especially when fight training with the thirty year olds.
I do things best all at once. Just dive in and get on with it. Got saved that way. One minute a hell raiser, the next, redeemed and actually in love with the Lord! Did special ops that way. Just decided to join and dove in. So I did this the same way. No weening off my beef jerky, nope I just set all that aside and turned into a hippie!
I can say, I feel great, and I am dropping weight.
I'll post up a new thread down in Personal Readiness. Lets see where this takes me...
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I think your going to need to start a new forum Don. Jk, I have had close friends who have switched to the veggie diet with great results. I still like my meat so I trudge on.
My salmon turned out so good that I didn't wast time with photos. I devoured it
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Spec Ops Vegan?
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Spec Ops Vegan?
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Well...
Now I may be a nobody, or perhaps a little less that a nobody, but I was just talking to a green beret colonel who thinks there is something to the vegan diet thing...
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Spec Ops Vegan?
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Well...
Now I may be a nobody, or perhaps a little less that a nobody, but I was just talking to a green beret colonel who thinks there is something to the vegan diet thing...
I feel like they would be eating insane amounts of food to keep the calories high enough to burn what is needed!
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As usual I think the real answer lies in the middle of all the fads
Less sugar, less fatty corn fed protein, less chemicals, more veggies, less GMO, less processed food.
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hey now, lets keep dons plant eatin discussion over on his thread and the recipe proof pics over here........ :grin:
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hey now, lets keep dons plant eatin discussion over on his thread and the recipe proof pics over here........ :grin:
Agreed. Can we block the vegetarians from this meat feast?
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As usual I think the real answer lies in the middle of all the fads
Less sugar, less fatty corn fed protein, less chemicals, more veggies, less GMO, less processed food.
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:likebutton:
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Yes sir Mr. Forum Nazi....
"No posting for you!!...come back six weeks!"
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^^^ Did I just get banned from my own web site? :huh: :shocked: :facepalm:
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^^^ Did I just get banned from my own web site? :huh: :shocked: :facepalm:
No, your just stirring the DOT's up!
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^^^ Did I just get banned from my own web site? :huh: :shocked: :facepalm:
no sir, just trying to herd the cats as best I can and keep things on topic............
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^^^ Did I just get banned from my own web site? :huh: :shocked: :facepalm:
no sir, just trying to herd the cats as best I can and keep things on topic............
Kind of the same thing as arguing with a liberal, Nate
How successful do you think you'll be? ;-)
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ol' smoke here will give it his darndest....
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:popcorn:
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Some smeatloaf off the green mt grill. (https://uploads.tapatalk-cdn.com/20170727/5270e0f1d61c989aabfd210a2dbdd2d3.jpg)
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Papa Murphy's pan pizza. Add shrimp and cover with cheese and red pepper.
(there are veggies in there, really)
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Shiratake noodle Yakisoba:
1 package of fettuccini style shiratake noodles. Drain, rinse, pan fry dry, no oil, until fluffy and squeaky. (you'll know) set aside.
1 red pepper
1 white onion
1 small broccoli crown
3-5 large shootake mushrooms
2-3 green onions/scallions
1 clove of garlic, crushed and minced
1 Tblsp fresh cilantro
1/2 tsp toasted sesame seeds
1 Tblsp low sodium soy sauce or Tamari
Siracha to taste
1 Tblsp rice vinegar
vegetable oil
Toasted sesame oil
Add enough vegetable oil to hot saut? pan to cover the bottom and saut? the mushrooms until browned and set aside. Stir fry peppers and onions and broccoli until just starting to soften, then add garlic and as much sesame oil as you like for the flavor. toss in the pan until the garlic is cooked through and add mushrooms back to the pan. add half cilantro and sliced green onions and noodles and toss to evenly distribute. add rice wine vinegar and soy sauce and saut? for a couple minutes, tossing frequently. Put it all in a bowl or large plate and top with the rest of the scallions and cilantro, siracha and toasted sesame seeds. I like a squirt of lime and shrimp, but you could go tofu just as easily.
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I'm on it!
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Egg white and arugula omelet with Jalepeño, pan roasted radishes and zucchini noodles with Braggs, rice vinegar, cilantro and sesame seeds, ultimate low carb.
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Tate, are you just trying to make points with someone on here? Does look good though
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I still eat the protein side, but this is what the wife and I have been focusing on for a couple years now. occasional indulgences, but typically mostly veggies and protein. my cholesterol and BP are in awesome shape, my BMI has gone down 2 points and my back is not as bad. don't expect me to give up meat though. just throwing out veggie centric ideas that I've enjoyed as an omnivore
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I cheated
Ate a single pepperoni off my son's pizza last night...It tasted SOOOOO good!
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That does look good Tate....I think what gets a lot of people in trouble is the "all or nothing" mentality. I love beef, its what's for dinner any time I can. I like pork a lot too. Chicken and fish I will eat but don't go out of my way to have it. I will absolutely eat an all veggie meal if I feel like it. I am a big fan of beans and rice with veggies. But part of that is cause I KNOW I will also be having beef or pork or something later in the week. If I felt I had to have only veggies forever it would be much much harder -as in Id probably go full Mongol if that were presented to me (some Mongol nomads eat only meat :likebutton:).
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We may have to petition to change the name of this site......
Androgynous consumers of vehicles, mall navigation and tofu
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We may have to petition to change the name of this site......
Androgynous consumers of vehicles, mall navigation and tofu
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LOL!
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I hear there's a place in Washington called Tate's Tofu To Go
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We may have to petition to change the name of this site......
Androgynous consumers of vehicles, mall navigation and tofu
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BAHAHAHA!!!!
Gotta add mulch killerz....
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I hear there's a place in Washington called Tate's Tofu To Go
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It's actually Tate's tofu and tiaras Ken. Your girlfriend is a big supporter
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I hear there's a place in Washington called Tate's Tofu To Go
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It's actually Tate's tofu and tiaras Ken. Your girlfriend is a big supporter
:popcorn:
I got nothin
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I cheated
Ate a single pepperoni off my son's pizza last night...It tasted SOOOOO good!
You can have some meat with your mostly veggie diet. Just limit it.
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I cheated
Ate a single pepperoni off my son's pizza last night...It tasted SOOOOO good!
You can have some meat with your mostly veggie diet. Just limit it.
My thoughts exactly!
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My thoughts exactly!
Nothing wrong with some lean chicken or tuna.
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My thoughts exactly!
Nothing wrong with some lean chicken or tuna.
Except for the anti-biotics in the chicken and the mercury in the tuna
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I hear mercury & antibiotics go good with old pilots who consumed way too much radiation from a radar station is some third world hole....
:wink:
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My wife says the light tuna in olive oil has the lowest amount of mercury so that's what we buy. I dunno but I have found I now like it better than the white. Ymmv of course...
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Except for the anti-biotics in the chicken and the mercury in the tuna
It's possible to find antibiotic free chicken, as for the Tuna unless you're eating hundreds of pounds of it I think you'll be good.
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I hear mercury & antibiotics go good with old pilots who consumed way too much radiation from a radar station is some third world hole....
:wink:
;-)
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Except for the anti-biotics in the chicken and the mercury in the tuna
It's possible to find antibiotic free chicken, as for the Tuna unless you're eating hundreds of pounds of it I think you'll be good.
I'm sure you are right
I could easily write a book on what I don't know about nutrition.
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Put this on the smoker today at two, (https://uploads.tapatalk-cdn.com/20170730/ded12a4ab1944c9363845255a5823081.jpg)
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These;
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Put this on the smoker today at two, (https://uploads.tapatalk-cdn.com/20170730/ded12a4ab1944c9363845255a5823081.jpg)
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You're just to see a pic of Don licking his screen arentcha? :grin:
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Dave, didn't know you were an artist. Dang that looks tasty.
JR, nice trout...too bad I got burned out on them years ago. ... still don't mind catching them tho.
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Oh this is pure art right here. Only the finest smoked meats here! (https://uploads.tapatalk-cdn.com/20170731/b0e0b5b88635d899aaaf0bfe5fa26d5a.jpg)
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And finished product (https://uploads.tapatalk-cdn.com/20170731/9c3be365a6b06d60c8befcad665b2a29.jpg)(https://uploads.tapatalk-cdn.com/20170731/430bac0eaeb6299ac0b9fca12ff80fcf.jpg)
Mixed half and half ground beef and Italian sausage, added mozzarella cheese, mushrooms, black olive, pepperoni and the beautiful bacon on top
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My mouth is watering
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And finished product (https://uploads.tapatalk-cdn.com/20170731/9c3be365a6b06d60c8befcad665b2a29.jpg)(https://uploads.tapatalk-cdn.com/20170731/430bac0eaeb6299ac0b9fca12ff80fcf.jpg)
Mixed half and half ground beef and Italian sausage, added mozzarella cheese, mushrooms, black olive, pepperoni and the beautiful bacon on top
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None for you Don!!!
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And finished product (https://uploads.tapatalk-cdn.com/20170731/9c3be365a6b06d60c8befcad665b2a29.jpg)(https://uploads.tapatalk-cdn.com/20170731/430bac0eaeb6299ac0b9fca12ff80fcf.jpg)
Mixed half and half ground beef and Italian sausage, added mozzarella cheese, mushrooms, black olive, pepperoni and the beautiful bacon on top
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None for you Don!!!
Well, actually...
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Did some ribs today
(https://uploads.tapatalk-cdn.com/20170813/699c251ed2cbdb3216c4f57df9cc4910.jpg)
(https://uploads.tapatalk-cdn.com/20170813/cbd11d43f0371dfdf9645fd2b2e36ff0.jpg)
I did not get a finish product photo as family started grabbing as soon as we took them off of the smoker
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Dave, your food bill must be crazy.
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My food bill is crazy, I was doing real well at saving $ before we bought this smoker, no red meat hardly ever. Mostly chicken and fish when on sale. But this smoker has killed all of that!! That brings up a good point. I need something else to cook besides red meat
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Meat loaf question
I'll post on the other page also.
Friend says his meatloaf on the smoker flattens out like pancake not a loaf. His mix sounds good but I can't think of why it would flatten
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In a pan or just formed on a sheet?
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Dave, everytime i have ever done one i have done it in a loaf pan. You will still get good smoke flavor and it wont be all dried out. Just make sure that you let it rest for a few so that it can draw some of those juices back up into the meat.
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Well shoot, i thought i had a thread about it.......
Guess ill have to get to it here when i get home.
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Heres a quick search for you dave.....
http://www.bbq-brethren.com/forum/search.php?searchid=3587660
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Can't remember my password but Dave the fat melts and it reduces the friction of the meat pieces so it slides downhill like a baking cookie.
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nothing like making chicken fajitas in a hotel room...............yummy!
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I don't use a pan nor does he. The pan traps all of the grease and I don't like swimming meatloaf
He forms it in a loaf and it just flattens out as it cooks
Mine stay firm. Our mix is similar.
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Heres a quick search for you dave.....
http://www.bbq-brethren.com/forum/search.php?searchid=3587660
Link takes you to log I
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Got a couple fresh caught alaskan halibut steaks which will be paired with a little rice.
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:grin:
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Man I want some!
:likebutton:
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:grin:
I hate you. Remarks complete.
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:grin:
I hate you. Remarks complete.
:grin:
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Fajitas. Beef and chicken. Marinated in lime juice and teriyaki along with cumin cayenne garlic powder black pepper onion powder.
(https://uploads.tapatalk-cdn.com/20170827/3d0a71d2ffb0a91cc17d589c633dbabf.jpg)(https://uploads.tapatalk-cdn.com/20170827/29343d9306ea9079b62305b178e9d0a0.jpg)
And some bacon wrapped sausage stuffed jalapeños.
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TRN- well that answers the " how are you fairing through the storm " question! :likebutton:
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Finished product. (https://uploads.tapatalk-cdn.com/20170827/f71edadaa74217f0d9d927c918f95ec0.jpg)
Queso fresco, cilantro, lime to finish
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Smoked pastrami burgers with guacamole and pepper jack cheese (https://uploads.tapatalk-cdn.com/20170905/afe83c266a71a471f7dcb9aa655090cc.jpg)
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BBQ burgers, dogs and brats last night, was great. No pics though.
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Smoked pastrami burgers with guacamole and pepper jack cheese (https://uploads.tapatalk-cdn.com/20170905/afe83c266a71a471f7dcb9aa655090cc.jpg)
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That looks flippin great
This would have a shot to the head if I was still veganin'
Do we need a favorite burger recipe thread?
So if we do this, the rule will be you can't post it up unless you show the BTB (building of the burger process...process is silent in this case...) As in pics. And if you don't post up pics, moderators need to remove the post immediately, admonish the offender privately, and say something girly like about him in public!
Note: Girls get a pass here, because they are girls, and the girly comment would not serve to berate them, and on this site we honor womenese! So sayeth the big old guy!
Who wants to start it...On another thread...?
Takers??
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Let me think on this and see what i can come up with
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Let me think on this and see what i can come up with
Start with a stuffed burger!!!!
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Smoked pastrami burgers with guacamole and pepper jack cheese
You have my attention.
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Don suggested it so I thinkest he owns it....
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Don suggested it so I thinkest he owns it....
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Agreed but Don just comes to this thread to drool. No one wants to see photos of that
I also don't use a recipe when mixing my meats usually. I follow a recipe once than I make it up from there the second third fourth time
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Since Don hasn't started the burger thread I thought I'd post what my daughters call the "best burger yet"
80/20 ground beef
Thin slices onions
Normal fixins
Press patties, place a pile of shredded cheese in the middle. Cover with another thin patty. Seal the edges and form.
Heat the flat top and toss a pile of onions on the flat top and then press the burger into them. Slow cook until onions are carmelized and So is the meat. Flip once and finish.
Butter buns and griddle.
Serve with lettuce tomato pickle mustard and miracle whip.
Cheese oozing
Carmelized onions and meat on the flat top make ALL the difference. Not sure I'll ever grill burgers over charcoal again.
(https://uploads.tapatalk-cdn.com/20170908/ac1849f42ded485dafcf0cdf5a30b67e.jpg)
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TRN I've been looking at a Blackstone flat top Grille and also the Camp Chef...with the flat top. I like the flexibility...all meals from eggs (breakfast) to steaks (dinner....well...or breakfast! Ha) what do you have for a flat top?
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Can you imagine if Don tried to stay a vegan!!! :facepalm:
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Wilbur I have the 3 burner camp chef stove with the heavy steel flat top. That way I can pull it and use pots and pans if I need to. If you want a dedicated flat top the blackstone is hard to beat. I have a friend that has one and I've cooked on it. I would say that it heats more evenly because of the 3 U burners instead of the 3 round burners.
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I also have the campchief and while I enjoy the flat top I would agree it is really hard to regulate the temps and hot spots. I have never shopped another brand to compare. But my camp chief works for all of our canning needs also.
I do use the cast double sided griddle on my Weber and get much of the same affect as a flat top.
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Oh the things to put on a smoker
(https://uploads.tapatalk-cdn.com/20170910/54cb1830b88e28e5ee2856cf7027f5c7.jpg)
Went and made smoked Chex mix,
1/2 cup butter
1 cup brown sugar
1/4 cup light carol syrup
1/4 cup of chalula and franks red hot (I ran out of chalula)
1/4 teaspoon baking soda
2 cup Chex mix
2 cups cheddar bugles
1 cup cheese-its. White cheddar
Make sure to use enough cracker ish things to not make the sauce to thick
I bubbled my sauce for 1 min, smoked on 185 for two hours ish until they were hard candy like
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Thanks TRN and Dave. I had decided on the Camp Chef but recently saw a Blackstone and it looked nice. But yeah I want the flexibility to use pots or a flat top. Maybe a thicker flat top than Camp Chef's version would smooth out some of the hot spots better.
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Its more of a design issue than a thickness issue wilbur. The camp chefs have 2 or 3 (depending on which size) circular burners, where as the blackstones have 4 straight burners.
I have both, and they each get used for different things
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Thanks Nate- yeah I saw that comment. So I think one way "around that" if using a Camp Chef (I too want the flexibility to use pots etc. ) is with a thicker gauge flat top....it would spread the heat better no? I tried to find the gauge of the CampChef one but it doesn't say, but basing on the weight and size it appears the Camp Chef version is around 3 gauge (almost 1/4"- a 16"x24" griddle weighs 28 lbs.). The Blackstone one is lighter (7 gauge) but that lighter metal probably still works due to the difference in the burners?
I'm probably overthinking this anyway (shocker I know! :rolleyes: :laugh:) I do want the ability to use pots/pans so the camp chef still seems like the best way to go.
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Last evening this was off the Weber with light hickory smoke; finger licking chicken in an hour!
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Oh the things to put on a smoker
(https://uploads.tapatalk-cdn.com/20170910/54cb1830b88e28e5ee2856cf7027f5c7.jpg)
Went and made smoked Chex mix,
1/2 cup butter
1 cup brown sugar
1/4 cup light carol syrup
1/4 cup of chalula and franks red hot (I ran out of chalula)
1/4 teaspoon baking soda
2 cup Chex mix
2 cups cheddar bugles
1 cup cheese-its. White cheddar
Make sure to use enough cracker ish things to not make the sauce to thick
I bubbled my sauce for 1 min, smoked on 185 for two hours ish until they were hard candy like
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Smoked Chex mix brittle, genius!
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Thanks Nate- yeah I saw that comment. So I think one way "around that" if using a Camp Chef (I too want the flexibility to use pots etc. ) is with a thicker gauge flat top....it would spread the heat better no? I tried to find the gauge of the CampChef one but it doesn't say, but basing on the weight and size it appears the Camp Chef version is around 3 gauge (almost 1/4"- a 16"x24" griddle weighs 28 lbs.). The Blackstone one is lighter (7 gauge) but that lighter metal probably still works due to the difference in the burners?
I'm probably overthinking this anyway (shocker I know! :rolleyes: :laugh:) I do want the ability to use pots/pans so the camp chef still seems like the best way to go.
Wil, the camp chef will do you solid. The thick top distributes heat well but you will notice at the very bottom in particular that there is a heat differential. You can use that to your benefit. Overall about 75-80 percent of the surface stays pretty consistent.
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chili with leftover smoked brisket, home canned tomato sauce and about a gallon of home grown tomatoes.......
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Pictures for later but brace for impact. Next week seven smokers, I think nine briskets, nine pork shoulders, and an undetermined amount of chicken for 130 people at work. Prep will begin Saturday with a five gallon bucket and mixing a low sodium seasoning, than Tuesday is meat pick up, rub and wrap chill overnight and start smoking on Wednesday 6am till Thursday after night shift has been fed also
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Salivating now... i'll need my own bucket
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Let's start with a five pound bag of a low sodium dry rub of our own creation.
$400 bucks, 9 briskets, 9 boneless pork shoulders, 40 pounds of chicken legs
(https://uploads.tapatalk-cdn.com/20170927/bd9c8c0ecceedc83e127563e28156ea9.jpg)
(https://uploads.tapatalk-cdn.com/20170927/987fbb4a783c278d566ee436f98cceeb.jpg)
We trimmed, cut in half, rubbed and wrapped them to sit overnight in the coolers (https://uploads.tapatalk-cdn.com/20170927/211ef56541f7626c1306a3bd78ca3784.jpg)(https://uploads.tapatalk-cdn.com/20170927/8cb2285d73001b4a75c96174654a56a9.jpg)
We start smokers tomorrow 6:00Am for night shift at dinner time about 6:00pm.
More photos to come
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Holy Tamole!
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Guess that is not just for you?
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Well it started a few years ago as a work party, than it turned into a organization party, so from sixty people to eight to now 140 and I'll bet closer to 150 show up. Nope definitely not just for me. But I'll eat it for three days in a row
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So be there at 6 you say? We need a drool emoticon! That looks great. Great price too- $400 for all that?
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Picked it up on base at the commissary, about 25 bucks give or take for each brisket and I don't recall the shoulder cost. Most briskets at Winnco or Costco are 40+
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(https://uploads.tapatalk-cdn.com/20170927/83db9ecc6f5305e1148481fc0d8bce15.jpg)
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cool pic, reminds me of the last supper painting, just need a couple more smokers :grin:
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Well night shift was satisfied. (https://uploads.tapatalk-cdn.com/20170928/694f5fa7a1a43493e1e20640a9edcd80.jpg)
(https://uploads.tapatalk-cdn.com/20170928/041570c1f6e3a3b80b8573122d9b35b8.jpg)
(https://uploads.tapatalk-cdn.com/20170928/95a3d6610e02690785c75dd954b740cf.jpg)(https://uploads.tapatalk-cdn.com/20170928/731c54e40d588fff1ab14e9156507cee.jpg)
Them folks ate good plus all of he side dishes
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Back on the smoke today early. Added some cheese and some fresh chicken, sliced some brisket, shredded some pork (https://uploads.tapatalk-cdn.com/20170928/5e0cbf6ad6208f9d2955f03f450710a1.jpg)
(https://uploads.tapatalk-cdn.com/20170928/064a1c54d76eb357bb109ce4a632013c.jpg)(https://uploads.tapatalk-cdn.com/20170928/254be2fa6a7b719ab81d471977322c33.jpg)(https://uploads.tapatalk-cdn.com/20170928/18d6837f357394f92771cf03f9bb6829.jpg)(https://uploads.tapatalk-cdn.com/20170928/1dc2d90bf213ce79505869408510a601.jpg)
(https://uploads.tapatalk-cdn.com/20170928/a5e15a3ce73f6bcac234e11f45469b0b.jpg)
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2 grain fed nebraska chuck roasts and 2 bone in pork butts...........
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Nate tell me about the chuck roasts? I've never seen them done on a smoker.
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Also, what's is all yous alls experiences of differences on bone in or boneless pork shoulders? Couple of coworkers been having a debate about it. What say ye?
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I don't purposely choose bone in or bone out. I just grab what ever is in the freezer. I've done both and really couldn't tell a difference. We take live hogs to the local locker. All the meat is wrapped in white paper with a stamp saying what it is. I don't know if it has a bone or not until it thaws some and I unwrap it. We have been using a new guy lately that vaccum packs everything. So I can pick and choose a little better.
Back to the point I prefer bone out just because I dont have a bone to deal with when I cut it up.
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Nate tell me about the chuck roasts? I've never seen them done on a smoker.
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here is how I do my chucks on the smoker TRN:
- rub with a little olive oil and coat with what ever flavor seasoning suits your fancy
- place in a smoker around 300deg for 4-6 hours
- if you want some drippings then put some boiling water in the bottom of the pan and wrap maybe about the last 2ish hours (sort of like braising)
- when meat reaches about your desired tenderness level, pull - rest - prepare - serve.
I took mine up to almost a pulled/shredded beef consistence, and served it like I would pulled pork.
its doing the same thing as a crockpot roast just minus all of the (boiling) juice/water, but that's why you add a little water to the pan about 1/2 - 3/4 way thru so that you can get some good concentrated drippings for a gravey or to add back into the meat once it has been de-fatted.
Also, what's is all yous alls experiences of differences on bone in or boneless pork shoulders? Couple of coworkers been having a debate about it. What say ye?
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honestly dave, there really is no real difference between a bone-in and de-boned.
1. when you buy bone-in you are paying for the weight of the bone still left in the meat (con), but on the back side you don't have to tie it back together (pro) (a solid piece of meat cooks more evenly than one that is not solid).
2. when you buy de-boned, you are paying for the meat and not the bone (pro), but then you are going to pay a little more on the price, because a human had to manually cut that bone out of there (con, and you still have to tie it back together as stated above).
(example) the next time you go to the grocery store or where ever you get your meat from, look at the brisket prices. a full packer is almost $1 - $1.50 less than just the flat (which had to be manually cut from the point and there for is no longer the full packer).
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This whole thread makes me smile! And now Im hungry for some reason. I smoked some wings Sunday using only charred hardwood briquettes. They were the best wings I have ever had! I keep looking at electric smokers for the whole low maintenance thing but I love the smell of real charcoal. Keep up the good work fellas!
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This whole thread makes me smile! And now Im hungry for some reason. I smoked some wings Sunday using only charred hardwood briquettes. They were the best wings I have ever had! I keep looking at electric smokers for the whole low maintenance thing but I love the smell of real charcoal. Keep up the good work fellas!
try coating your wings in corn starch before you smoke them, and them after they have had their fill of smoke put a finishing char ion them from direct flame - coat - and serve
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Will do! I have to try that. I love the char. On these I used a spicy rub, a bit of olive oil and straight yellow mustard. They smoked up incredibly!
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“Build the Wall Nachos”
Sloppy Joe dumped atop a pile of potato chips!
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Where did you come up with that name? Needs cheese!
We smoked cream cheese filled mushrooms (https://uploads.tapatalk-cdn.com/20171015/9fd6bd4b7d8bd33fffdbc7b59dab38f5.jpg)
Smoking a meatloaf today
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^^^^ Very interesting!
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Meat loaf turned out tasty. Added some jalapeño cheese curds with my usual BBQ mix of junk left in the fridge (https://uploads.tapatalk-cdn.com/20171015/b78dc8fa0067e5b36e106bb4f4f018a7.jpg)
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Hmmm,,,,,,
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I’ve done blue cheese but never cream cheese. Have to try that
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Add some chives or something to break up the cream cheese. Green onion or bacon bits Tex
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Did a little winter crabbing this weekend and this was the first pull. not easy to see from the pics but they are all 8-9" across! Made a low carb crab salad for the wife's diet, then proceeded to eat half a loaf of garlic bread with it :rolleyes:
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Nice!
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Winter crabbing has been very plentiful. we're not getting our pots poached like summer, and last night I pulled 3 monsters that gave up 2lbs of picked meat. Now only if it weren't mid 30's I'd be happy as a pig in ...
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Oh man fresh crab wonderful!! What’s the cooking method?
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I boil them whole in seawater, 5 min per lb. I start the water when I leave shore, and by the time I'm back it's rocking away. I was using a couple tablespoons of old bay too, but I like plain seawater better. I have one of these bayou classics and that thing will have 8 gallons rolling in 15 min or so. https://www.walmart.com/ip/Bayou-Classic-High-Pressure-Propane-Burner/21709841. I usually like to pick them clean and then serve them in bowls with lemon and butter, but most just eat it straight up. This salad was with apple cider vinegar, lemon juice, stevia and franks hot sauce
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Stevia???
Was trackin' till I read that
Then somethin said "Hippie!"
Tell me I'm wrong!
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its a sugar substitute, mainly used for folks that have diabetic issues or some sort of dietary change/issue.
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Stevia???
Was trackin' till I read that
Then somethin said "Hippie!"
Tell me I'm wrong!
Well, Ken claims I'm a hippy & I don't use it..... :tongue:
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it's a plant based sweetener that isn't a preservative like saccharin or splenda. Wife's still on her low carb kick, so I try not to use basic sugars too often and for a dressing with that much intense flavor you never notice a "fake sweet", but you'd notice if I left it out.
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Well last night I grabbed a thin crust sausage and pepperoni pizza from Kwik Trip. I ate it all... :rolleyes:
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Still a bachelor for sure
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Still a bachelor for sure
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Nope, still dating the lucky lady, just had no ambition to cook or deal with choosing from a menu.
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I had ramen noodles and a half a leftover sandwich from my lunch.
We really need to start using the crock pot more when we are working late.
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I had ramen noodles and a half a leftover sandwich from my lunch.
We really need to start using the crock pot more when we are working late.
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That thing is my best friend!
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had a hankerin for some wings to help with getting over last nights beverage count....lol
started in the smoker @275 for about 1.5hrs, then on to the grill for a few minutes just to krisp the skin and got tossed with sauce and served.................I could put a lot of places out of business with how these turned out.
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I need to try wings
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so I am trying some Asian marinated and grilled pork chops with fried rice and grilled zucchini. everything is resting at the moment, ill put a pic and a recipe up later........
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DANG NATE!
You're killin us... :likebutton:
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He is
He truly is!
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So here is the pork and zucchini on the grill........
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Sorry, didnt get a plated shot.......but here it is all packaged for the gorgeous lady of mine.
Ill post the recipes that i used tomorrow when i get to my pc.
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Holy flippin crap!
I'd weigh 600 lbs if Nate lived near me!
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Hey now, every bit of that was healthy!
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Healthy doesn't really matter when it's so good you eat 3 plates worth!
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Healthy doesn't really matter when it's so good you eat 3 plates worth!
THIS! :beercheers:
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:likebutton:
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Healthy doesn't really matter when it's so good you eat 3 plates worth!
Have to agree.
We know Dave and Nate are the cooks when we meet.
Then a few hours of PT to burn it off!!!
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lets not forget that tater there gets paid for his recipe following.......lol
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Healthy doesn't really matter when it's so good you eat 3 plates worth!
Have to agree.
We know Dave and Nate are the cooks when we meet.
Then a few hours of PT to burn it off!!!
Better be some serious pt because so far I've averaged about 110-120 calories burned per mile and that's at about an 8:30 or faster mile during sprint workouts. What these guys cook would easily push 800-1200 calories per plate. Which means we'd be running a half marathon or more to ensure no weight gained! Thankfully much of the calories would be in the form of protein.
Wife and I discuss food intake and energy output during long runs, odd topic but it helps remove the focus from dying towards the end of the runs.
None the less, I'm in for food and PT, always a good time, shoot I'll even provide the meat to be cooked, brisket, some roasts pork chops chicken breasts. Where we meetin up?!!!
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Motivation for PT:
1/2lb patty of chuck, short rib, brisket blended with pepper jack cheese and thick cut apple wood bacon. Brioche bun with chipotle mayo, lettuce onion tomato, pepper jack, bacon, friend onion strings and an onion ring on top. one of my favorite creations. I often upgrade it with sautéed jalapenos and a fried egg.
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Well, if we're working on Don's stuff we will get a workout. Back to the room!
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This thread needs to go away....... :tongue:
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Hungry shawn......?!
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Tate and nate if you guys are ever down south let me know. I'll gladly be a test subject for these creations!!!
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Except for the red onion that looks very good. Does the place have Space Dust on tap?
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Tate and nate if you guys are ever down south let me know. I'll gladly be a test subject for these creations!!!
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I think i offered that once before along with a comfortable bed to sleep in before and after a long run.....lol
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Tater...I really want that.
Oh my, what a creation!
:likebutton:
And now I'm hungry again.
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Tate and nate if you guys are ever down south let me know. I'll gladly be a test subject for these creations!!!
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I think i offered that once before along with a comfortable bed to sleep in before and after a long run.....lol
This is true..... so when are you coming over? ;)
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OK, so who has a mouth big enough to really take a bite?
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I’m willing to give it a shot....and I promise not to start with a fork and knife. Can’t guarantee I won’t finish it off with one though. Looks like a meal on a bun!
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Except for the red onion that looks very good. Does the place have Space Dust on tap?
We have rotating taps, but always have space dust on hand. not on tap right now, but Arrogant Bastard IPA and local Skookum IPA as well are always on hand.
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I’m willing to give it a shot....and I promise not to start with a fork and knife. Can’t guarantee I won’t finish it off with one though. Looks like a meal on a bun!
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I try, but usually fail, lol. Tues Thurs Fri Sat nights I'm there if anyone feels like driving out to Stanwood!
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Arrogant bastard is one of favs. Plus I can relate.
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Well, if we're working on Don's stuff we will get a workout. Back to the room!
No one said anything about working at dons place just that’s the place to meet. I am sure there will only be meat. Not work!
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My sister and her family came over last night, so i made them wings......
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Where were theirs?
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Trust me, there was left overs.......
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Trust me, there was left overs.......
Charles, I think he’s just rubbing it now knowing we weren’t invited...... :tongue:
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hey now, my door is always open as well as my kitchen......
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Last night I made 2lb meatloaf wrapped in bacon. Cooked it on a wire rack over a pan in the oven.... don't know how it tastes will report later when I actually eat it.
Also, I made pies!!! A sweet potato and a pumpkin. We grew the sweet potatoes and the pumpkin was some fancy Cinderella pumpkin.
The pumpkin...
(https://uploads.tapatalk-cdn.com/20171109/5d9e79d4bcf092fb0d63bf5dfa5496ac.jpg)
The sweet potato!!!
(https://uploads.tapatalk-cdn.com/20171109/f1e222ee94aecf471c35556b8d370799.jpg)
The meat log...
(https://uploads.tapatalk-cdn.com/20171109/4af62f8835f88638f44ab4b4fed10fb9.jpg)
No idea how any of it turned out, but it was made!
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if you have a charcoal grill, try the meat loaf in there next time. just do an offset (cool zone/hot zone) with the coals
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if you have a charcoal grill, try the meat loaf in there next time. just do an offset (cool zone/hot zone) with the coals
Nate, will do. I have a volcano grill which is the only charcoal we have. Want to build a smoker and pizza oven but never in one place long enough to make it worth it.
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ill txt you
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Pumpkin and sweet potato are hard to tell apart when they are done right. Looks yummy
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No pics, but a baked yard bird, dressing, mashed spuds with creamed cheese and garlic, corn, and yellow cake for desert
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that sounds darned good don
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Last night I made 2lb meatloaf wrapped in bacon. Cooked it on a wire rack over a pan in the oven.... don't know how it tastes will report later when I actually eat it.
Also, I made pies!!! A sweet potato and a pumpkin. We grew the sweet potatoes and the pumpkin was some fancy Cinderella pumpkin.
The pumpkin...
(https://uploads.tapatalk-cdn.com/20171109/5d9e79d4bcf092fb0d63bf5dfa5496ac.jpg)
The sweet potato!!!
(https://uploads.tapatalk-cdn.com/20171109/f1e222ee94aecf471c35556b8d370799.jpg)
The meat log...
(https://uploads.tapatalk-cdn.com/20171109/4af62f8835f88638f44ab4b4fed10fb9.jpg)
No idea how any of it turned out, but it was made!
I have really like the suspended method. Seems to keep the grease and oil down
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Fellow cookers
What is your turkey plans. What and how do you like to cook it. I am going to smoke mine and see how it goes.
Sorry
What ARE your plans for cooking a turkey this year?
I am planning on smoking one in the GMG and putting one in the oven.
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I'm not a turkey fan, but deep fried one once, it was good.
Wow I just said that.
Injected with onion soup mix, take out the solids, they clog the needle.
Should have gave it a day to soak in better.
May be better options for injection for fryer.
Dave, when we did the Disney thing years ago, smoked turkey legs were a hit.
You may be on to something there.
A buddy of mine did one I tried also, baked etc, but breasts down.
Kept it more juicy, but was still bird to me.
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I just ordered a new Cajun injector off of Amazon, so we’re gunna shoot it up then deep fry it again. We don’t have a double oven in this house so it frees up space for momma to make other fixins. Plus I like having something to do which is watch the fryer.....
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I️ brine my turkey for 24 hours using a WIlliams Sonoma brine ( I’m lazy ) with a good white wine. I️ make a compound butter and carefully open the space between the skin and breast and rub butter and insert thin lemon slices. Brush the skin with olive oil. Then smoke on pellet smoker with cherry pellets.
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I️ brine my turkey for 24 hours using a WIlliams Sonoma brine ( I’m lazy ) with a good white wine. Then smoke on the pellet smoker using cherry pellets. I️ make a compound butter and carefully open the space between the skin and breast and rub butter and insert thin lemon slices. Brush the skin with olive oil.
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Lemon sounds good Tex
I was thinking a dry rub under the skin, bacon slipped in while no one was looking and pellet smoke for hours
What do you mean butter compound?
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Soften butter and add fresh chopped herbs. What ever sounds good. Sage, chives, parsley etc. once processed, roll up in a piece of parchment and re-chill. Then slice into pats and use.
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dave, check out this link. it has some really good info in it.
http://www.bbq-brethren.com/forum/showthread.php?t=253811
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Just know that brining cuts your cooking time
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Spatchcocking will as well
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Green Mt grill has you smoking at 150 for almost eight hours. Than
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Than turn up the temp for x per pound of turkey till meat hits temp
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Technically tomorrow but I trimmed up and got it on the smoker at 235.
14lbs of prime brisket with Dalmatian rub on it. Should be done around 8am and rest until lunch.
(https://uploads.tapatalk-cdn.com/20171118/11528f7030d552b7f24025a4038fe8c7.jpg)
(https://uploads.tapatalk-cdn.com/20171118/f318ba5d28593ab8c1a146792940e176.jpg)
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(https://uploads.tapatalk-cdn.com/20171118/c3f96fd60b371e52f4bdc9e4cfaafd76.jpg)
Finished product.
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Gobble gobble gobble fellas. Two 16 pound turkeys on the smoke for 5 hours than turn up the heat. Found a citrusy flavor rub and stuffed with oranges
(https://uploads.tapatalk-cdn.com/20171123/935698e92d61ba8a21198e04bea25062.jpg)
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WOW!
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Rolled the breast up, stuffed with fresh oranges, turned the temp up and covers
(https://uploads.tapatalk-cdn.com/20171123/26bd9e43c7e81ab3e908271e178fa72d.jpg)
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And our 20 turkey that we put in the oven
(https://uploads.tapatalk-cdn.com/20171123/4ec6274fabc8b1f24bcecbcb9931318d.jpg)
(https://uploads.tapatalk-cdn.com/20171123/9a504c2bc3baed9405d88063256d2bdf.jpg)
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And our 20 turkey that we put in the oven
(https://uploads.tapatalk-cdn.com/20171123/4ec6274fabc8b1f24bcecbcb9931318d.jpg)
(https://uploads.tapatalk-cdn.com/20171123/9a504c2bc3baed9405d88063256d2bdf.jpg)
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How many people you feeding?
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We had 18 on the guest list. I had a really good deal on turkey so I bought it up and cooked it to freeze it. I’ll take a pick of the freezer when done. Makes for really good chili
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Well since we are eating thanksgiving dinner tomorrow with the family here’s the plan.
All natural fresh turkey. Brine from Williams Sonoma that had apple juniper berries, herbs, salt etc.
(https://uploads.tapatalk-cdn.com/20171124/7b486aea3cabef51c6ddc7841ed138b0.jpg)
Boil on the stove in a gallon of water. Let cool. Add another gallon and a bit of water and 1.5 liters of white wine.
Place I’m brining container and put in fridge for 8-10 hours.
(https://uploads.tapatalk-cdn.com/20171124/815b4759b2a6c51a96d24671f4dcf206.jpg)
Meanwhile I’m making herb compound butter. Sage rosemary thyme orange zest.
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Have separated the skin from the breast so I can get herb butter under it along with lemon slices.
Then will brush outside with butter and smoke over cherry pellets.
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Dang where did you get that monster glass pot!!! And I am super excited to see your results. Mine tasted good for sure but I think your butter is the right idea
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Dang where did you get that monster glass pot!!! And I am super excited to see your results. Mine tasted good for sure but I think your butter is the right idea
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I was wondering the same thing, found this. Not the same but similar.
Camwear Polycarbonate Square Food Storage container, 22 Quart https://www.amazon.com/dp/B0001MRURI/ref=cm_sw_r_cp_api_Jv3fAbS88K3TY
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Dave any restaurant supply will have them. This is a round 24 qt with tight fitting lid. Polycarbonate.
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Now the real trick this year will be getting the breast and thigh to come to temp at the same time since you want 180 in the thigh and 170 In the breast. I will try icing the breast with a bag of ice and then cover with foil once it gets to about 145
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I will defiantly keep a look out for that. What other uses besides brining. That’s large to store for once a year
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Big batch of Long Island iced tea, bathing an infant, catch basin for a roof leak, brining multiple chickens at once, making corned beef.
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Dang a Long Island sounds good about now! Have to settle on 77.
We had TG on Tuesday, wife was off. We had tri-tip and ham. I want to fry a turkey!
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Ok. Bird just now in at 250 with cherry pellet wood. Auxiliary smoke tube to boost the smoke flavor.
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(https://uploads.tapatalk-cdn.com/20171124/5f53efe7813d61ff04c5dbbc4e900ab6.jpg)
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Bird at 155 in the breast and 145 in the thigh. Time to sheild the breast with foil.
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(https://uploads.tapatalk-cdn.com/20171124/fffae98f82d5ed26a5db50a1481a45b1.jpg)
Here we go. Final stretch.
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And I highly recommend the Thermopen. It is the Ferrari of instant read thermometers and well worth it. (https://uploads.tapatalk-cdn.com/20171124/138cbc8e049fea28152fc8b3a17bdb0c.jpg)
Auto backlit and rotating display. Very quick and accurate.
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Here is the finished product.
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(https://uploads.tapatalk-cdn.com/20171124/884617640c4faf2959896b0477e5a4d0.jpg)
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That skin looks like it belongs on some bread for a sandwich!!
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Thanks Dave. I have to say I hit it out of the park with this one. The problem with turkey is by the time the thigh gets to 180 the breast is over cooked
This year I came up with a plan. When the breast got to 140 and the thigh was at 130 I covered the breast in foil and then wet a washcloth and placed it in the freezer. When it was frozen I placed it over the foil to cool the breast. I rotated two washcloths in this fashion until I had the breast 10 degrees cooler than the thigh. Then I bring them to the right temp.
That way the breast is juicy and not dry and the thighs are done and not bloody.
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And I highly recommend the Thermopen. It is the Ferrari of instant read thermometers and well worth it. (https://uploads.tapatalk-cdn.com/20171124/138cbc8e049fea28152fc8b3a17bdb0c.jpg)
Auto backlit and rotating display. Very quick and accurate.
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Thermapen is the best instant read thermo on the market, been using mine for years. Love it
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No pictures but seeking advise on my first prime rib
My recipe said.... sear meat on smoker at 500 degrees 15 min on fat cap and than turn for another 15min. Turn temp down to 190 until internal temp if desired
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Well tried roast number two, braised it on my skillet and smoked for four hours till inside temp hit 140
(https://uploads.tapatalk-cdn.com/20171203/40f6f0ee781c5745ec36c9ae8b2d8ce2.jpg)
(https://uploads.tapatalk-cdn.com/20171203/5c73126ea900ccfb4c5bf72df8f9b809.jpg)
(https://uploads.tapatalk-cdn.com/20171203/f7d11bcfa0e9b9f6a3d729bd21f3fc6b.jpg)(https://uploads.tapatalk-cdn.com/20171203/ed9e32d710177b8be9acd63759e8b8c4.jpg)
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Dave try a reverse sear next time. Smoke until 130 then sear the outside in a hot skillet
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Well tried roast number two, braised it on my skillet and smoked for four hours till inside temp hit 140
(https://uploads.tapatalk-cdn.com/20171203/40f6f0ee781c5745ec36c9ae8b2d8ce2.jpg)
(https://uploads.tapatalk-cdn.com/20171203/5c73126ea900ccfb4c5bf72df8f9b809.jpg)
(https://uploads.tapatalk-cdn.com/20171203/f7d11bcfa0e9b9f6a3d729bd21f3fc6b.jpg)(https://uploads.tapatalk-cdn.com/20171203/ed9e32d710177b8be9acd63759e8b8c4.jpg)
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That looks good!
May have to consider un-bannin' ya
Just consider it, mind-you!
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Salad with avacado, blu cheese, grilled flank steak and some creamy cilantro lime dressing
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what are you goin soft on us Nate? Salad???? SMH
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what are you goin soft on us Nate? Salad. DRESSING ???? SMH
Fixed it Charles, not much lettuce involved!
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I am not going soft, and there is actually a lot of lettuce in that salad.
Wednesday is salad night in our house, but there is normally a hot protein served with/in the salad as well.
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Wednesday is salad night in our house,
Will make a note not to visit on Wednesdays...
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Lol
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Wednesday is salad night in our house,
Will make a note not to visit on Wednesdays...
X2
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(https://uploads.tapatalk-cdn.com/20171208/09378f5824268853bc812ccc4baa438c.jpg)
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Wednesday is salad night in our house,
Will make a note not to visit on Wednesdays...
Wednesday is salad night in our house,
Will make a note not to visit on Wednesdays...
X2
dont hate! :cool:
(https://uploads.tapatalk-cdn.com/20171208/09378f5824268853bc812ccc4baa438c.jpg)
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yum!
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Just wanted you to see the ring Nate.
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Just wanted you to see the ring Nate.
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If you like than you better put a ring on it. Beyoncé chick voice
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Just wanted you to see the ring Nate.
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If you like than you better put a ring on it. Beyoncé chick voice
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Good one :-)
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Just wanted you to see the ring Nate.
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If you like than you better put a ring on it. Beyoncé chick voice
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Good one :-)
I'm debating whats wierder. You quoting it or Chief understanding it.
And for reference I'm referring back to the song.
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^this!
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Lol
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(https://i.imgur.com/GSpOD97.jpg)
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Just wanted you to see the ring Nate.
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If you like than you better put a ring on it. Beyoncé chick voice
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Good one :-)
I'm debating whats wierder. You quoting it or Chief understanding it.
And for reference I'm referring back to the song.
I raised girls
Dave knowin' that music...reference to nate... but mostly that awful song
You don't thing that's funny? ;-)
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Oh it’s plenty funny for sure, I had it as a ring tone for when the wife called for a little bit
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(https://i.imgur.com/GSpOD97.jpg)
look at shawn getting in on something that looks healthy and looks pretty darned tasty as well
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(https://i.imgur.com/GSpOD97.jpg)
look at shawn getting in on something that looks healthy and looks pretty darned tasty as well
Well, the chicken maybe and the green beans. The bacon in the fresh beans & onions with a little brown sugar then the cream cheese in the taters probably not so much..... still waiting on our new grill to arrive
Since we purchased stock in sprouts awhile back we have been shopping there more often. The quality of the produce is best around here anyhow.
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when I was in el paso, sprouts is where I would get all my deals on vegis that I canned. you also get a 10% discount when you buy in the case.
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Nate have ya tried "Fresh Thyme" on O street yet? It's where all the hippies Shop....... Shawn would love the place.... sandals everywhere. :grin:
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not yet norm, the only place I went to downtown on "O" street was "sultans kite". and dang do they have good gyros.
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Nate have ya tried "Fresh Thyme" on O street yet? It's where all the hippies Shop....... Shawn would love the place.... sandals everywhere. :grin:
Who doesn’t like sandals? Sure beats steel working boots, except when welding..... :tongue:
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when I was in el paso, sprouts is where I would get all my deals on vegis that I canned. you also get a 10% discount when you buy in the case.
Good tip Nate, didn’t know about the 10% discount
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Nate have ya tried "Fresh Thyme" on O street yet? It's where all the hippies Shop....... Shawn would love the place.... sandals everywhere. :grin:
Who doesn’t like sandals? Sure beats steel working boots, except when welding..... :tongue:
I've used em' with limited success and a relatively low injury rate when welding.
Cutting with plasma in sandals is another matter
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I am making two meat loafs stuffed with cheese, pre making some of the stuffed pepper soup.
(https://uploads.tapatalk-cdn.com/20171210/525ab1246ed4262cb4bb19821b31bf58.jpg)
I used some Italian sausage with the ground beef and put in some Jamaican jerk seasoning to see what that’s going to taste like
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broiled salmon with some brown rice.
http://www.seriouseats.com/recipes/2017/05/baked-broiled-salmon-harissa-mayonnaise.html
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197
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broiled salmon with some brown rice.
http://www.seriouseats.com/recipes/2017/05/baked-broiled-salmon-harissa-mayonnaise.html
http://www.foodnetwork.com/recipes/alton-brown/baked-brown-rice-recipe-1944197
Just home from picking up a 1/4 side of beef and you grill salmon? LOL!
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The beef was still frozen......
And the salmon had already been in the freezer for 1 week and thawed in prep for that meal. And yes i do make a weekly meal plan/menu.
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I'm certain you make a plan, as a retired guy, you got all kinds of "planning" time......no sense wasting good Salmon, just found it ironic and comical at the same time. :shocked:
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Prepped a 7lb brisket flat to go on the smoker tomorrow about 6am
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rub recipie?
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Nate is "rubbing it in" because our smoker isn't here yet. It's in Texas in the loving care of FedEX and their slow trucks.
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rub recipie?
Its actually some of this: (six pepper blend)
https://www.amazon.com/Tones-Pepper-Blend-7-25-Shaker/dp/B00J5M1LR0
With some real hungarian sweet paprika for color:
https://www.amazon.com/Kalocsa-Sweet-Hungarian-Paprika-5-Ounce/dp/B000FDB3S0
Nate is "rubbing it in" because our smoker isn't here yet. It's in Texas in the loving care of FedEX and their slow trucks.
I would never do such a thing, i am just providing an option for you or kay to use as a test for/of your new smoker thats supposed to be delivered today. By the way, do you have a big can of non stick spray and a fatty for the inagural /initial burn in?
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Ya Know Nate not sure on her plans to "spray" My guess she will "season" it like she does her cast iron or something.
No fatty as of yet...but I see she has a Turkey thawing in the fridge so that may play a role. I shall ask her next time I see her.
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yeah, all the spray does it act like a seasoning for cast iron and it also helps coat and protect the inside.
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Prepped a 7lb brisket flat to go on the smoker tomorrow about 6am
I just want you to know that I still hate you. :beercheers:
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Prepped a 7lb brisket flat to go on the smoker tomorrow about 6am
I just want you to know that I still hate you. :beercheers:
so does this make you hate me even more...............
breakfast of bacon, tatertots, and a frittata being cooked in the smoker along side the brisket........
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rub recipie?
Its actually some of this: (six pepper blend)
https://www.amazon.com/Tones-Pepper-Blend-7-25-Shaker/dp/B00J5M1LR0
With some real hungarian sweet paprika for color:
https://www.amazon.com/Kalocsa-Sweet-Hungarian-Paprika-5-Ounce/dp/B000FDB3S0
Nate is "rubbing it in" because our smoker isn't here yet. It's in Texas in the loving care of FedEX and their slow trucks.
I would never do such a thing, i am just providing an option for you or kay to use as a test for/of your new smoker thats supposed to be delivered today. By the way, do you have a big can of non stick spray and a fatty for the inagural /initial burn in?
Sorry for the brief ignorant question but what is a "FATTY"??? :facepalm: It isn't found at Walmart correct?
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mike, a fatty as known in the BBQ world is basically a smoked sausage roll......think a roll of jimmy dean sausage that was smoked to 165deg internal temp, cooled a little and served like summer sausage.
heres a few links for you.
https://www.google.com/search?source=hp&ei=e9o7WqmRMqSsjwTfm67oAw&q=what+is+a+BBQ+fatty&oq=what+is+a+BBQ+fatty&gs_l=psy-ab.3..0i22i30k1.916.4223.0.4922.19.15.0.4.4.0.275.1853.3j10j1.14.0....0...1c.1.64.psy-ab..1.18.1908...0j0i131k1.0.d73H5Z2WfTw
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I could so say something here.....
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Norm, smoking fatties is usually a CO WA CA thing isn't it? :rolleyes:
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Generally speaking it goes with Jesus Sandals and $250 sun glasses and Jeeps.
But now Nate he's the opposite so....who knows LoL
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You gonna eat the rest of that hot dog, dude????
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You gonna eat the rest of that hot dog, dude????
HAHAHAHAHAHAHAHHAAAA!
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Generally speaking it goes with Jesus Sandals and $250 sun glasses and Jeeps.
But now Nate he's the opposite so....who knows LoL
Hey now, I resemble that comment occasionally (well yeah more often then I used to anyhow....)
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Well thanks for the info. I was wondering if it something to help cure the new grill.
It's just a good first meal.
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Brisket came out dry. ....... :angry:
Thats fine, cause i chunked it up and will add to beans or chili later...... :grin:
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Sorry to hear that Nate. I believe the secret to my brisket success has been buying Prime from Costco.
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Tonight's dinner..... could be enhanced....
7:02 am On FedEx vehicle for delivery LINCOLN, NE
Looks like the Pit barrel will make it before Christmas.
Now, a fatty, or go full on and roast a Turkey we have in the fridge....??
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Well..............?
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Barrel arrived at 2:30pm. Lit it at 3:38pm with 5lbs of Kingsford Blue and a few chunks of Mulberry.
At 4pm when I had time I hung a 12lb Turkey in it. It was just above freezing with a 11mph wind.
It's 5:30 pm and the bird is at 127 degrees. Outside temp is 26 degrees, still breezy.
Barrel is running at 280 degrees. Which is impressive ...it just sits at that temp now since lit. Barely wiggles a degree or two either way. I can cool it, or warm it up with a slight air intake adjustment. But it's set it and forget it... so far other than experimenting, no real need for the Temp probes.
basically it just seems to work.
I will let you know how it turns out.
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Turkey turned out excellent. With almost no "prep" except some pit rub and the Mulberry smoke, it tasted amazing.
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A little low carb dinner. Beef fajita and grilled onion and bell pepper with pico de Gallo and homemade guacamole. (https://uploads.tapatalk-cdn.com/20171224/deda41f958a1dc4d9ef647baf5e5ebc3.jpg)
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Made some individual chicken pot pies with my new ceramic pots.
I used this recipe: http://www.foodnetwork.com/recipes/ree-drummond/individual-chicken-potpies-3364230
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Looks great!
Where's the crust?
Oh, and Nate, talked to a fellow Fister this afternoon over at the recruiting station!
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Got my mother inlaws famous homemade chicken and dumplings. Made out of one of my onery roosters. I seriously need to get the tread mill out when we get home. I'm going to gain a few pounds on this trip.
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Delicious(https://uploads.tapatalk-cdn.com/20171230/587dd2c1a6e1d3675367825c0f5a49de.jpg)
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^^^That looks right^^^^
Was raised on those things
I'd substitute squirrels, quartered up in there for meat and grandma would make a big pot pie like that with biscuit crust over the whole thing, MMMMMMM
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The crust is lining the dish, next time ill put one on top.
Was this fister a recruiter........if so what was his name?
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The crust is lining the dish, next time ill put one on top.
Was this fister a recruiter........if so what was his name?
I can't say his name here of course...look for a PM
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Chili and lime baked cod with mashed culiliflower
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mmmmm...
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tonight I am doing a spin on some Cajun bbq shrimp with some cheddar broccoli rice
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Chili and lime baked cod with mashed cauliflower
Minus the cauliflower
tonight I am doing a spin on some Cajun bbq shrimp with some cheddar broccoli rice
Pass the shrimp.
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Chili and lime baked cod with mashed cauliflower
Minus the cauliflower
tonight I am doing a spin on some Cajun bbq shrimp with some cheddar broccoli rice
Pass the shrimp.
don't knock it till you try it brother.....I was the same way until I tried it.
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I'm feelin' weak (And lazy)...Taco Bell Tacos!
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Love me some 7 layer!
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Wife does the cauliflower taters, I agree not what you think & very edible.
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I'm such a pig!
Downed six of em' and I'm not ashamed!
Large pre-Ranger did seven!
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Bbq shrimp and broccoli cheddar rice.........
I actually followed the recipe to a "T".......and damn idfthis isnt knock your socks/britches good....
Here is the book i recommend getting and here is the recipe. I would give you all a link, but you have to pay for a subscription to their site.
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I'm such a pig!
Downed six of em' and I'm not ashamed!
Large pre-Ranger did seven!
We've all been there.
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Baked chicken breast with some au graten taters and some sautéed onions and peppers on the side with a little of the sauce linked drizzled on top.
http://real-man-truckworks-and-survival.com/index.php?topic=3263.0
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Baked chicken breast with some au graten taters and some sautéed onions and peppers on the side with a little of the sauce linked drizzled on top.
http://real-man-truckworks-and-survival.com/index.php?topic=3263.0
Looks good, I'll have extra chicken and taters . You can have the extra onions and peppers, since you're living all healthy. :grin:
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OK Nate that looks good.
I want to recreate a steak I've had at capital grille. Its a porchini mushroom rubbed bone in ribeye with a 15 year balsamic vinegar glaze. I have to do some research on powdering dried porchini mushrooms and making a glaze. Then I have to drop the coin on prime steaks but it shouls still be cheaper than a trip to capital grill
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Nate is flippin amazing
But what I find just as amazing
Is that there are a bunch of you's (HS) (Hill Billie Speak) on here who can also cook!
I'm really impressed
So I made up a chicken and spinach lasagna.
Should have cooked it at 325 for about an hour +15
I set the oven at 400 to preheat
Put in the lasagna
Forgot to reset the temp.
So, the bottom and top was not lookin' all that edible, but we made a meal out of the middle! ;-)
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That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them. :beercheers:
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That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them. :beercheers:
I'm runnin' about 50/50 on the burgers...
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OK Nate that looks good.
I want to recreate a steak I've had at capital grille. Its a porchini mushroom rubbed bone in ribeye with a 15 year balsamic vinegar glaze. I have to do some research on powdering dried porchini mushrooms and making a glaze. Then I have to drop the coin on prime steaks but it shouls still be cheaper than a trip to capital grill
Something like this?
https://www.savoryexperiments.com/capital-grille-porcini-rubbed-delmonico/
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That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them. :beercheers:
I'm runnin' about 50/50 on the burgers...
Whatever you do, do not answer Nate’s texts or phone calls. In no time flat he will have you spending a grand on equipment that will make you look like you know whatcha doin.....
Case in point, my GMG & Christmas dinner that included prime rib (holy cow my Christmas dinner budget tripled thanks to Nate :shocked: )
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Nate that’s awesome. Thanks for the Google fu. Will try and report back
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Nate that’s awesome. Thanks for the Google fu. Will try and report back
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no problem man, I think I may try something like this as well.
have you thought about getting an aging system put together?
That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them. :beercheers:
I'm runnin' about 50/50 on the burgers...
Whatever you do, do not answer Nate’s texts or phone calls. In no time flat he will have you spending a grand on equipment that will make you look like you know whatcha doin.....
Case in point, my GMG & Christmas dinner that included prime rib (holy cow my Christmas dinner budget tripled thanks to Nate :shocked: )
your welcome..... :beercheers:
by the way, the next time you are thinking about pulled pork give me a call before hand and ill help you get it dialed in a lot better with times and such.
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That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them. :beercheers:
I'm runnin' about 50/50 on the burgers...
Whatever you do, do not answer Nate’s texts or phone calls. In no time flat he will have you spending a grand on equipment that will make you look like you know whatcha doin.....
Case in point, my GMG & Christmas dinner that included prime rib (holy cow my Christmas dinner budget tripled thanks to Nate :shocked: )
Nate is a very bad influence when it comes to cooking. I have been watching this guys youtube channel and looking at this pellet grill. Still too much money. $1400.00
https://www.atbbq.com/yoder-smokers-ys640-pellet-grill.html
Or I have been watching these old WOK cooking video's
https://www.youtube.com/channel/UCWE6xAySXM87BFjgTzLlIVQ
And just buying this for $400.00. Start off small.
http://www.thewonderwok.com/
Well I have time. Not cooking outside while it's 10 below.
:popcorn:
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Nate I watched Alton Brown show where he dry aged. What do you have in mind??
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Will do Nate, might be a month or so as I did two and froze some.
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I have seen folks talk about these
https://www.google.com/search?source=hp&ei=ozxZWpORCJK2jwSQ34OQDw&q=UMAi+bags+&oq=UMAi+bags+&gs_l=psy-ab.3..0l6j0i22i30k1l4.1159.1159.0.2873.1.1.0.0.0.0.102.102.0j1.1.0....0...1c.1.64.psy-ab..0.1.101....0.hXyStx3cMrE
https://www.drybagsteak.com/
https://www.amazon.com/s/ref=nb_sb_ss_i_3_4?url=search-alias%3Dgrocery&field-keywords=umai+dry+age+bags&sprefix=umai%2Cgrocery%2C274&crid=CDW0NJDJWKML
http://www.bbq-brethren.com/forum/search.php?searchid=3645283
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here is the episode. love the idea of the chimney
http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe-2014714
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Its about 10deg here and ill be darned if its gonna stop me from smoking some wings.
This this is purring right along and staying at temp easily.
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Yummy
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:likebutton:
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That's the spirit!
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Wings look good, 10* not so much.
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Ramen noodles.
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Baked brussel sprouts in bacon grease with bacon bits and an aged balsamic glaze with a sprinkle of Parmesan,
Sautéed mushrooms and onions
A "T" bone and a porter house from the locker beef stock seared in the cast iron..... (i have actually had that cast iron pan for 12 years and this is the first time i have ever seared or done a steak in it).
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I would have done TRN's steak he was talking about the other day, but i cant find any dried porcini mushrooms here in the heartland, so i guess ill have to order some of the dust from amazon.....
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Tell me about the sprouts, Nate? Good thing I’m not gay. I’d probably marry you.
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No worries man.
- pre heat oven to 350
- cube up 4-5 strips of bacon and fry them
- cut the little ends off the brussel sprouts, halve them and get rid of the loose leaves.
- come up with a good spice blend for the brussel sprouts
- mix spice blend, bacon grease and 1-2 tbls melted butter and coat the brussel sprouts
- put coated brussel sprouts on a sheet pan and bake for 30ish minutes
- when just about to your tenderness, turn oven to broil and get a little brown on them
- serve with a sprinkle of bacon bits and some finely grated Parmesan cheese
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Smoked meat loaf with mushroom rice....
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Tell me about the sprouts, Nate? Good thing I?m not gay. I?d probably marry you.
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So......Are you saying Nate is a bit, never mind
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Bob, I am not saying that, but I'm saying his cooking is good enough to make me think about it......
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Tell me about the sprouts, Nate? Good thing I?m not gay. I?d probably marry you.
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So......Are you saying Nate is a bit, never mind
Bob, I am not saying that, but I'm saying his cooking is good enough to make me think about it......
:facepalm:
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red cabbage and ring sausage in the crockpot
http://real-man-truckworks-and-survival.com/index.php?topic=3278.0
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Bob, I am not saying that, but I'm saying his cooking is good enough to make me think about it......
That is a true statement Charles, Not only that but all those management meetings makes a guy's brain foggy.
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And finished results
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red cabbage and ring sausage in the crockpot
http://real-man-truckworks-and-survival.com/index.php?topic=3278.0
Like...Like...Like...Like...Like...Like...LIKE
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And finished results
Man...saw this after we are at cabin.
Nate...you're killin us
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Put two chickens in a pot to brine for a few hours than seasoned and onto the smoker. Going to shred them tomorrow and make smoked Buffalo chicken chip dip
(https://uploads.tapatalk-cdn.com/20180204/c41d4a44f6d224548e48d9c9e640c316.jpg)
(https://uploads.tapatalk-cdn.com/20180204/ebb04845f171b4406fb111eccc2b2494.jpg)
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Pulled from the bones and back On the smoker (https://uploads.tapatalk-cdn.com/20180204/e304c7d14c35f931fdba5bdb619748da.jpg)
Woke up early to prep for super bowl treats. Our house is the house that won’t turn the football game on but will make a table full of good snacks
So based off a recipe from Heygrillhey.com
(https://uploads.tapatalk-cdn.com/20180204/a95205aed07b9932b13d2fa261f5326b.jpg)
(https://uploads.tapatalk-cdn.com/20180204/647fda36df1625b2ffda240797799b7c.jpg)(https://uploads.tapatalk-cdn.com/20180204/762613d12d33ef8e3c7ba8f286627f48.jpg)(https://uploads.tapatalk-cdn.com/20180204/4c388a07b38f6f56dc84bd61b735d767.jpg)(https://uploads.tapatalk-cdn.com/20180204/0f7de2d91e05025e33ddb4e3b5366d5b.jpg)
Putting in the oven here in a few hours
And finished product is a massive cheesy mess! (https://uploads.tapatalk-cdn.com/20180204/54060860fa8e9225ca05b5ef1ad34536.jpg)
I would maybe mix some sriracha to make it a little more heat
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Love that stuff Dave. Maybe some finely diced up serranos at the end when you stir in the last of the cheese.
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You said the magic word......lets see how long it takes......hahahaha
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You said the magic word......lets see how long it takes......hahahaha
I'm here.. Looks tasty... I had chicken patties and mac and cheese last night.
Took about just under 5 hrs...
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I’ll just leave this here. (https://uploads.tapatalk-cdn.com/20180211/2b778ba498c65e3e728a39b65bc1ffd5.jpg)
(https://uploads.tapatalk-cdn.com/20180211/e5d5cbc784e986fd543c999461a6ba60.jpg)
(https://uploads.tapatalk-cdn.com/20180211/070181f902e2f90b15aa537471ee36da.jpg)
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My oh my, looks very good. Nate has some competition going on here.
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My gorgeous Lady was treated to bacon wrapped filet mignon, roasted seasoned new potatoes and some colossal shrimp pan fried in butter.
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Shrimps the size of a Filet.....wow Nate.....starting to think that the potential attraction to you wasn't so misguided and Ken might actually hop into that Jetta with you! Don't worry, Shawn and I will tie some empty Makers bottles behind on the bicycle rack with a sign outside that Air Farce Chapel :beercheers:
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Meh, scrape the fish bait into the trash and we have a date!
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^^^^^ And that’s why Nate has a gorgeous Lady in his life - YOU'RE HIGH MAINTENANCE KEN! Like Hildabeast! :grin:
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LOL
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I fixed it for you mike.
ill still love ken either way.... :kiss: :kiss: :kiss: :kiss: :kiss: :kiss:
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Shrimps the size of a Filet.....wow Nate.....
my Lady says I have an open budget (to an extent) when it comes to groceries.
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Shrimps the size of a Filet.....wow Nate.....
my Lady says I have an open budget (to an extent) when it comes to groceries.
Come on Ken & Shawn, we can live in the garage......he's got a new set of tools that need stress testing! We can relive Animal House with his truck - Shawn, bring a cutting torch, Ken grab a guitar and I'll grab sheets and a keg!
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(https://uploads.tapatalk-cdn.com/20180217/17268f3ffa158f48ac416b82ca013cef.jpg)
(https://uploads.tapatalk-cdn.com/20180217/f882af40b0c2e07296fa2597ae6bbe39.jpg)
4 Butts going on about 12:30 tonight at 225
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(https://uploads.tapatalk-cdn.com/20180217/17268f3ffa158f48ac416b82ca013cef.jpg)
(https://uploads.tapatalk-cdn.com/20180217/f882af40b0c2e07296fa2597ae6bbe39.jpg)
4 Butts going on about 12:30 tonight at 225
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Nice! :likebutton:
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some spicy southern hot corn
https://peasandcrayons.com/2016/11/spicy-southern-hot-corn.html
and some beef plate ribs (or full size beef short ribs)
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The corn stuff was a bit rich, but all in all it turned out darned good and the ribs were like butta.......
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I’ve always wanted to do the beef ribs. What treatment do you give them?
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Daaaaang, these dishes are making me feel bad. Or maybe it was the left over Mexican food from last night. Ya it was definitely the poop in a styrofoam box from last night because that what was for dinner tonight. And a tomato mayo sandwich, with chips. They were lays. Salt and vinegar. Lawd We’ve got to eat better. Usually do but have fallen off.
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I’ve always wanted to do the beef ribs. What treatment do you give them?
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EVOO, SPOG, 285 till 199ish IT between the bones (roughly 5-7 hrs)
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Daaaaang, these dishes are making me feel bad. Or maybe it was the left over Mexican food from last night. Ya it was definitely the poop in a styrofoam box from last night because that what was for dinner tonight. And a tomato mayo sandwich, with chips. They were lays. Salt and vinegar. Lawd We’ve got to eat better. Usually do but have fallen off.
Bobby told me Styrofoam tastes good with siracha. ...lol
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Nate went and rubbed the bottle......here comes Bobby at the mere mention of Siracha....
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Nate went and rubbed the bottle......here comes Bobby at the mere mention of Siracha....
Clocks a tickin......HAHAHAHAHAHA
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:beercheers:
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Nate went and rubbed the bottle......here comes Bobby at the mere mention of Siracha....
Bobby told me Styrofoam tastes good with siracha. ...lol
Clocks a tickin......HAHAHAHAHAHA
8hr34mins
I've eaten enough substandard food in my life so it's a habit to use a flavor enhancer such as Sriracha or a hot sauce. But believe it or not I have eaten many meals sans Sriracha or hot sauce... not many but I have.
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Sriracha is a must have on breakfast burritos. :grin:
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I'm partial to tapatio. on Pho however it's sambal and copious amounts of siracha.
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Nate went and rubbed the bottle......here comes Bobby at the mere mention of Siracha....
Bobby told me Styrofoam tastes good with siracha. ...lol
Clocks a tickin......HAHAHAHAHAHA
I've eaten enough substandard food in my life so it's a habit to use a flavor enhancer such as Sriracha or a hot sauce. But believe it or not I have eaten many meals sans Sriracha or hot sauce... not many but I have.
oh believe you me bobby I am right in that same boat as you......I can tell when my blood level is getting a little high and the siracha level is getting a little low.
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Our new neighbors have become very good friends to us, and to make a long story short he's been battling parkinsons disease for about 10 years. They are snow birds and spend this time of year in Marathon, AZ and we were surprised to see them home this weekend so we popped over to say hello and found out he'd undergone a surgical procedure to implant electrodes and a pace maker of sorts and it has been a complete success! No more daily tremors or hour long periods where his muscles would simply lock up. In celebration we decided that if she bought the groceries I would do the cooking and this is what we came up with:
Crème Brule with a port that they brought back from their trip to Europe, (pretty tasty stuff)
Seared scallops in brown butter lemon sauce
Potato gratin with sage, thyme, heavy cream, butter and comte cheese
Medium rare flat iron steak
Poached spiny lobster tail (they are in fact spiny, and my hands are trashed from shelling them)
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Our new neighbors have become very good friends to us,
I think the last time I was friends with a neighbor I gave him a slice of pizza. But I might be misremembering.
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Well then you weren't my neighbor that's for sure. I can't complain, it was my time, their resources, and I got to eat it too.
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Well then you weren't my neighbor that's for sure. I can't complain, it was my time, their resources, and I got to eat it too.
True.
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that's awesome!
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Wow. Very nice Tate
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Not dinner, but i made some bacon wrapped pork chops simmered in mushroom gravy for my soldier that lives just down the road between norm and I
I even got a 20lb+ turkey spatched cocked and in a brine to go on the smoker tomorrow...... :beercheers:
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So the turkey took 5hrs, and heres the final plating with corn, roasted new potatoes and some mushroom gravy from yesterdays pork chop lunch.......
And pictured is the pan of bones, innards, skin and backbone that will be frozen and used for stock in the next few days..
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Nate, is that Maker’s n Coke swimming in that BRCC tankard? Had turkey breast from the InstPot and some 46 myself last night!
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That meal just looks ridiculously good!
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Nate, is that Makers n Coke swimming in that BRCC tankard? Had turkey breast from the InstPot and some 46 myself last night!
nope, that would be some of that standard swill that the japs now own made there in Clermont, ky.
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I want that neck! have you ever done clarified stocks Nate? I'd be game to play with a couple recipes, swap techniques if you're interested.
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I want that neck! have you ever done clarified stocks Nate? I'd be game to play with a couple recipes, swap techniques if you're interested.
Is that a reference to Charles?
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I wouldn't gnaw on Charles like I would that smoked turkey neck!
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I want that neck! have you ever done clarified stocks Nate? I'd be game to play with a couple recipes, swap techniques if you're interested.
Ill hit you up next week, as i have the bones and innards in the freezer for when i come back from my weekend trip.
And.......
Nothing like some turkey sammichs the next day for lunch....... :grin:
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You can eat TWO SANDWICHES????!!!!!!!!!!
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You can eat TWO SANDWICHES????!!!!!!!!!!
You can't? :cool:
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Thos potato’s looked great! I can’t get mine to look that crispy
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We are doing meal prep for the weeks menu
S pork roast
M Cream cheese chicken n rice
T tacos
W sloppy joe (first try recipe)
Th spaghetti
F left overs or pizza (https://uploads.tapatalk-cdn.com/20180225/c702410a193a4bfbfa920f338c3bd00d.jpg)(https://uploads.tapatalk-cdn.com/20180225/73376543ec97722bf34553c61226365e.jpg)(https://uploads.tapatalk-cdn.com/20180225/1d1f7febfe9d60fdff62486970b59593.jpg)
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Italian sausages with grilled pepper........... :beercheers:
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^^^^^^^^^^^^^^^^^^^YUM^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
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and tonight is individual chicken pot pies............
pics to come
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taking a page out of Bobby's book; I hate you.
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I switched it up a little and used tater tots as the top crust
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Based upon the size of that Corning Ware dish, I'm hoping you nixed the "individual" aspect of tonight's dinner Nate! Mmmm!
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I did mike, because i used tater tots instead.
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Stepmom's surprise birthday dinner.
cucumber canapes with goat cheese, smoked salmon, (lox really) dill and capers
Dungeness crab cakes with lemon garlic aioli
Caprese salad crostini with balsamic glaze
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Jumbo prawns wrapped around Alaskan weathervane scallops with garlic lemon parsley butter
Cilantro honey lime glazed Sockeye
Yukon gold potato gratin with Jarlseburg and Fontina cheese thyme and rosemary
Dark chocolate truffles with a 10 year tawny port
Flaming b52s at sunset
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Darn Tate, I would have thought you would have whipped up something special for her.
Meal fit for a Queen and her family for sure.
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She only cried twice, so I'll just have to try harder next time :wink: Really great group of 15 overall, all friends since grade school!
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Tate, I would weigh 400lbs if I lived near you just copying all that good stuff.
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Award winning idea and meal
Job well done sir!
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Thank you very much. She's always the party planner for everyone else and my wife really wanted to do something special for her for once, so it's a good thing I didn't screw it up!
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Bravo Tate!
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Looks tasty! I want fresh access to sea food
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really........that's all you could come up with :knucklehead: :knucklehead: :knucklehead: amatures...HAHAHAHAHAHAHAHAHA
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:likebutton:
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Tate & Nate,
I think I hear a cook off in the making......... :popcorn:
Ken, you can be a judge and cover poor taste since you have an affinity for H & 1911’s! I’ll cover good taste since I like Jeeps and Glocks. Together we got this, how’s that for teamwork Don? :facepalm:
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Tate that looks really good. Small bites are a lot of work compared to family style dishes.
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Yes they are much more work, but I enjoy creating all the same.
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My youngest and I tried kabobs tonite. Needed a little more veggy but was overall great! Had burgers and tube steak too, was great!!
Steak, Calamari, pineapple, shrimp, chicken breast. BBQ'd then added some teriyaki at the end. I wanted butter garlic but the butter was gone :facepalm:
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Made smoked meatloaf for dinner and did some pulled pork to take to my grandparents house
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Making a Scotty’s ranch chicken
A bottle of ranch, enough hot sauce to make it even better and chicken of any type. Coat the chicken. I use good ol gloves and get my hands into it and place on grill or smoker. I prefer smoker at 175 for a few hours than turn up the temp until cooked through
(https://uploads.tapatalk-cdn.com/20180429/60c8d86ed60e5dfc874f0623313f112f.jpg)(https://uploads.tapatalk-cdn.com/20180429/98a133e4f787054d61f4236a0c0cbfdd.jpg)
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hmm simple. I like it. I'll give it a try.
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I use a basic dry rub or get the pre season packages of chicken from the store. Easy enough but super juicy when finished.
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(https://uploads.tapatalk-cdn.com/20180429/928444adf04fd8090ed1210263d302be.jpg)
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I made a taco salad for dinner, and i used this recipe as a guide.
https://www.tasteofhome.com/recipes/taco-salad-for-a-large-crowd
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Found this recipe and gave it a try.......and all i have to day is damn this was good.
https://damndelicious.net/2014/11/07/bang-bang-shrimp-pasta/
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Name sounds stupid but the rest looks fantastic.
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Smoking a small brisket (thats the kind of garbage that i got from the butcher....smfh) for some pit beef sammichs for dinner
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It was delicious
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Green chili chicken enchiladas
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Two 9.5# butts went on tonight around 6pm, kids with some friends are going to water park tomorrow. Figure by the time they get home they will be hungry so this should feed them well. In case you're wondering, yes I'm old and I now go to bed late and still wake up really early...........
(https://i.imgur.com/qD3s7HQ.jpg)
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So I purchased a brisket at Costco last week. Cut it in half and smoked it Saturday. Well the wife and grandma did, I went to work and left them with simple instructions with spray meat every 45 min with 225 degrees on the GMG.
(https://uploads.tapatalk-cdn.com/20180610/b9ee526c9fb2c363b5785e3b9f114e14.jpg)(https://uploads.tapatalk-cdn.com/20180610/fdc754048f749c7d15ff5f6ccdb1bda7.jpg)
Used this stuff at 50/50, smoker since 10:00 am till 12:45 am. Waiting till the meat hit 165 wrapped and back on smoker till it hit 205. The point cooked at a much faster rate for sure.
(https://uploads.tapatalk-cdn.com/20180610/25d01b9c89975c99c4224422cd4bcb08.heic)(https://uploads.tapatalk-cdn.com/20180610/f1ac52e96cbb9312a5753a5bc8e8d5df.heic)
When the meat was done I wrapped in a big towel and placed in a cooler and sliced this morning when I was awake enough to not cut my hand off
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so last weekend while up at Wendy's parents, I was informed of a shrimp farm just south of me by like an hour. Well yesterday I researched them and placed an order for 2lbs with a pick up of this afternoon. let me just say, this place is "IN THE COUNTRY".....probably like 5 miles from a paved road!
The name of this company is Rock Creek Aquaculture: https://rockcreekshrimp.com/
and here is a video from the local news about the place: https://www.youtube.com/watch?v=GfJ8vaCliPM
So the 2 lbs of shrimp that I got from him were deheaded and sautéed in some garlic butter and were served with some fried cabbage with bacon. the cost of the shrimp was $18 per lb and they are 20-24 shrimp. I normally pay $10 per lb and get a 4lb bag of 13-15 shrimp from Costco. Truth be told, I am all for supporting local business, but not sure if I can do it at double the cost for a smaller take home? I will give them another try and make a determination from there?
heres the recipe that I used as a base line for the cabbage: http://www.thewednesdaychef.com/the_wednesday_chef/2013/05/spicy-cabbage-with-bacon-shrimp-and-tomatoes.html
oh yeah I did finish my second bacon this evening which is chilling down in the fridge, to get sliced up tomorrow.
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Has anyone on here tried rice cauliflower? Coworker was telling me about making tacos out of it
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I have actually used it in place of regular rice before. it is literally cauliflower that has been pushed thru a ricer
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Since I’ve been doing low carb I’ve eaten it a lot. I really like it.
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We are just doing burgers, tube steaks, lots of dip and chips.
Great fireworks display we can see from the house to boot!
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Nate. I bailed on smoking the pork butt. Burgers jalapeño sausage and some peppers
(https://uploads.tapatalk-cdn.com/20180704/f094ff22d941faca2c1192d04a8dca24.jpg)
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We are just doing burgers, tube steaks, lots of dip and chips.
Great fireworks display we can see from the house to boot!
Jr, I'm not sure I want to know or see any pics of your tube steak....
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I made some blueberry crisp for dessert.......
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Pork shoulder for Saturday evening
(https://uploads.tapatalk-cdn.com/20180714/eaf489d894827f6ed68afb7cdf1cf389.jpg)
(https://uploads.tapatalk-cdn.com/20180714/d230bae7670e770bbce50c339c62d6a9.jpg)
Equal parts of dry rub and sit overnight to soak in
(https://uploads.tapatalk-cdn.com/20180716/e9c5d1b9d737b345cd360b1f52865538.jpg)(https://uploads.tapatalk-cdn.com/20180716/d88014f0bc840b4fafdd7ac5240667ca.jpg)
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Smoked brisket at the cabin today. About 10 hours in not quite done but ran out of sunshine. It was at 183 so it was cooked and tender and deliciously juicy and all but not quite as much as it could have been. It looked a lot like the one up a few posts and was devoured quickly.
Rained off and on this afternoon and other than a couple hours before the sun hit the panels the solar ran the smoker without a hitch.
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Put these on at 4 tonight, inlaws are in town. Should have listened to Charles and bought that smoke tube long ago...
(https://i.imgur.com/wtOiFIg.jpg)
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Those things work!
Glad you like it.
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did you wrap those?
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Nate, I wrapped them once I pulled them at around 160 and stuck in oven at 225 overnight. Turned out nice and moist, just finished pulling them an hour or so ago.
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So in the pic are they wrapped or no?
What did you wrap them with?
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So in the pic are they wrapped or no?
What did you wrap them with?
Not wrapped in the pic, foil pan in oven.
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So in the pic are they wrapped or no?
What did you wrap them with?
Not wrapped in the pic, foil pan in oven.
:likebutton:
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So in the pic are they wrapped or no?
What did you wrap them with?
Not wrapped in the pic, foil pan in oven.
:likebutton:
Good tip Btw Nate, tossing it oven made it much easier to finish.
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:beercheers:
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So there’s a restaurant that’s only serves chicken strips called Rasin’ Cane’s
My daughter raves about it so I decided to try to duplicate it as a reward for helping me out around the hide
It’s a buttermilk and egg mixture and flour and breadcrumb batter. Double dipped
Then a sauce with mayo ketchup worchestchire garlic salt and lemon, and black pepper
(https://uploads.tapatalk-cdn.com/20180809/e05698e557cd62395d20e51942925a68.jpg)
(https://uploads.tapatalk-cdn.com/20180809/1a356c84e82b25a93f3dd5b1c94f1d68.jpg)
(https://uploads.tapatalk-cdn.com/20180809/bc2b76c0e04ae11e88e89f8cf8454878.jpg)
I’d say the taste tester liked it
(https://uploads.tapatalk-cdn.com/20180809/79c7015d1fc713f493f17db81dd47401.jpg)
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Wendy "LOVES" her some rasin cane's
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Smoking chicken on the Weber!
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Very nice! :likebutton:
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2 questions mike....
1. Was the bird brined?
2. Was the bird dry?
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Put some ribs on for a little pot luck at the office.
(https://uploads.tapatalk-cdn.com/20180820/b48d846883332d9d92a96cc81f8f7c0c.jpg)
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2 questions mike....
1. Was the bird brined?
2. Was the bird dry?
The bird was a Perdue brand young roasting bird right out of the package. Not brined by me - just washed, trimmed & dried. Sprinkle spices and put on grill with natural lump charcoal in indirect side baskets. Smoke box filled with Jack Daniels chips and the tail end of my mellowing charcoal pellets I picked up at the distillery. Added three hickory bricquetts as well. I’m able to vent my kettle to hold temperature so it was really moist to the point of filling the plate with juice while eating it.
Just wish the quality of bird was higher - if these chickens were people, they’d be the ones riding electric scooters and eating pork rinds!
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2 questions mike....
1. Was the bird brined?
2. Was the bird dry?
The bird was a Perdue brand young roasting bird right out of the package. Not brined by me - just washed, trimmed & dried. Sprinkle spices and put on grill with natural lump charcoal in indirect side baskets. Smoke box filled with Jack Daniels chips and the tail end of my mellowing charcoal pellets I picked up at the distillery. Added three hickory bricquetts as well. Im able to vent my kettle to hold temperature so it was really moist to the point of filling the plate with juice while eating it.
Just wish the quality of bird was higher - if these chickens were people, theyd be the ones riding electric scooters and eating pork rinds!
kettles work great for doing a little smoking like you did.
I asked about the brine, because when I do my birds on the smoker, I always put them in a brine over night to make sure they stay moist thru the process.
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(https://uploads.tapatalk-cdn.com/20180820/4b25b3c80ae33a46b4870494408a3795.heic)
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Homemade hatch green chile beef enchiladas
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I hate you.
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Yah Tate I am sure Nate is responsible for at least 15lbs on me.
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(https://uploads.tapatalk-cdn.com/20180903/86cdc53543dc75bf4c435f9645e6f648.jpg)
(https://uploads.tapatalk-cdn.com/20180903/5790a059c2929bf09c59a1c49f80a74f.jpg)
Mmmmm. Ribs.
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Ill see your ribs and raise you a fogo de chao`
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Lol. Meat coma
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OK Nate, your suing my BBQ. Where is my food!!!!
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Say what?....lol
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Btw Nate, my grill isn’t big enough for two hotel pans....may be time for an upgrade
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Btw Nate, my grill isn’t big enough for two hotel pans....may be time for an upgrade
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https://www.costco.com/Louisiana-Grills-Champion-Competition-Pro-Wood-Pellet-Grill-and-Smoker.product.100382905.html
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I made some homemade loaded beans in the crockpot along with some cornbread
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Oooooooh, I like beans
My Frau made some three bean thing. Was very tasty.
I took it an leftovers for my last two day forey to the farm.
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this
http://real-man-truckworks-and-survival.com/index.php?topic=3695.msg81749#msg81749
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Just put on a prime brisket. First time I separated the point and flat. We’ll see how the cook time is. Salt, pepper, onion powder, garlic powder, paprika, cayenne, cumin,
Smoke tube and 225 on the smoker.
Mop sauce is my vinegar sauce plus olive oil.
(https://uploads.tapatalk-cdn.com/20181111/2a2c8873d78ebc0dcd907ae19638fec0.jpg)
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(https://uploads.tapatalk-cdn.com/20181112/4f0bb22341d0b64a5513afc8ac9ac8c2.jpg)
(https://uploads.tapatalk-cdn.com/20181112/ce43bdcb3f687d8febde81bb6cd819c9.jpg)
Splitting the point from the flat was the way to go. Point was done at 6 am and flat was done at 8
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(https://uploads.tapatalk-cdn.com/20181112/4f0bb22341d0b64a5513afc8ac9ac8c2.jpg)
(https://uploads.tapatalk-cdn.com/20181112/ce43bdcb3f687d8febde81bb6cd819c9.jpg)
Splitting the point from the flat was the way to go. Point was done at 6 am and flat was done at 8
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Very Nice!
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Pan fried pork chops with some sauteed green beans with onions and bacon
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2 turkey sandwiches. 1 with fresh cheddar the other with baby swiss.
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A bean thing I make
Baked beans
Hot dogs, cut up
Jalapenos, chopped
American cheese
White onion
Chopped tomato
Coarse pepper
Sea salt
Worchestire sauce
Warm it all up until cheese melts and blonds up the sauce
Eat with warmed bread buttered with basil or whatever you like
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A bean thing I make
Baked beans
Hot dogs, cut up
Jalapenos, chopped
American cheese
White onion
Chopped tomato
Coarse pepper
Sea salt
Worchestire sauce
Warm it all up until cheese melts and blonds up the sauce
Eat with warmed bread buttered with basil or whatever you like
I really need to send you some actual cheese.
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Zucchini boats, thanks Nate...
(http://i.imgur.com/rA5lPWn.jpg)
(http://i.imgur.com/DLZWExM.jpg)
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awesome, how did they turn out?
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Pretty tasty, HH6 left out the onions and it could have used them....
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Ooh boy. Got hired to cook for a private event last night. group of 6 couples, 55+ combo of business owners, (two restaurateurs, Real Estate business owner, Geologist for the state etc). The hosts asked for a classic beef wellington and to build a menu around that. There are a few MIA, like the Café Brulot, Raspberry sorbet, and cucumber canapés, but it was hard taking pics and plating food at the same time.
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Remind me to invite you over to my house ....
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awesome!
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youll have to send me the crab salad lettuce thing recipe please.
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Very nice, very nice indeed!
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Got HH6 to send me the caviar canapé pics.
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Tate's crab salad & endive appetizer:
2lbs picked jumbo lump crab. (Dungees are what I have and use, not sure on how others would turn out but I would imagine about the same)
6-8 Belgian endive, separated into leaves and held in ice water with a capful of white vinegar
1/4 cup each fine dice:
celery
red bell pepper
green bell pepper
shallot
1 seeded finely diced jalepeno
1/2 cup mayo
2Tbs Dijon mustard
two dashes Worcestershire sauce
3-4 dashes tabasco or other vinegar based hot sauce
1Tbs lemon juice
3-4 heavy grinds of med-coarse pepper
2 tsp old bay seasoning
Gently fold all ingredients together and store in the fridge for a couple hours or overnight if you have time. There will be some liquid from the salts pulling moisture out of the veggies, drain that off best you can and spoon salad into endive leaves, and garnish with finely minced chive.
Sauce drizzle on top was homemade Chinese plum sauce with siracha backbone
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I couldnt sleep for whatever reason, so i got my fat arse out of bed and started a cioppino for dinner tonight..... :facepalm:
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I made a colossal mistake tonight.
We decided it was going to be a family cooking night. Things went wrong from the beginning as the local upscale market was out of the divers scallops so we had to audible and do shrimp. No problem but now I figured there was not enough protein so I thought I’d get a couple of prime rib eyes to slice up and have a bit of surf and turf. Then the oldest wanted mushroom risotto.
I planned my menu while walking the ailed and got way too many dishes to successfully execute, especially with inexperienced people in the kitchen.
This led to a few more mistakes and ultimately the multitude of dishes meant that nothing hit the table hot.
First off, the youngest had dance practice which left me and the oldest to fend for ourselves for an hour.
We started with a cheese tray. aged gruyere, blue cheese, parm and manchego and blueberry goat cheese. Totally forgot to slice the Italian soprasotto to go with it.
had smoked Norwegian salmon with capers, minced red onion, and grated boiled egg. Totally forgot the creme Fraiche.
Then I made prosciutto wrapped asparagus. Prosciutto was cut so thin it almost vaporized when I was peeling it off the paper. Took forever to get them wrapped.
I had my oldest on the risotto and she was flinging risotto all over the kitchen while she stirred. Mushrooms, parm, everywhere and I had to stay on her constantly to understand the meaning of the word “constantly” as in stir constantly.
While all this was going on I washed and wilted fresh spinach with garlic and shallots. That went well.
Then I had the youngest preparing the lettuce for the Caesar salad
Then I had prepped all the shrimp and was getting the EVOO and butter going int a pan while I worked on the rib eyes. Cast iron pan, salt pepper and seared both sides and finished in the oven.
The biggest mistake was the sauce I tried to make up as I went. Shallots, red wine, rosemary, thyme, cream in the pan drippings. Went well until I added the Dijon and it separated.
Shrimp came out ok with a bit of shallot, garlic in the butter and EVOO.
Then made a sauce with the pan drippings and lemon zest and lemon juice and white wine.
By the time I got everything plated it was Luke warm at best.
I bit off waaay more than I could chew with rookie help in the kitchen.
What a lesson. Can’t wait to do it again......
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TRN, That sounds like a huge disaster!! :rolleyes: Let's see.. in the kitchen with kids... who cares about the food. LOL... What did I have last night for dinner... Hmmm can't remember. Unremarkable. One kid downstairs.. One upstairs... both doing their thing..
I would take your mistake anytime. :beercheers:
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I made a colossal mistake tonight.
We decided it was going to be a family cooking night. Things went wrong from the beginning as the local upscale market was out of the divers scallops so we had to audible and do shrimp. No problem but now I figured there was not enough protein so I thought I’d get a couple of prime rib eyes to slice up and have a bit of surf and turf. Then the oldest wanted mushroom risotto.
I planned my menu while walking the ailed and got way too many dishes to successfully execute, especially with inexperienced people in the kitchen.
This led to a few more mistakes and ultimately the multitude of dishes meant that nothing hit the table hot.
First off, the youngest had dance practice which left me and the oldest to fend for ourselves for an hour.
We started with a cheese tray. aged gruyere, blue cheese, parm and manchego and blueberry goat cheese. Totally forgot to slice the Italian soprasotto to go with it.
had smoked Norwegian salmon with capers, minced red onion, and grated boiled egg. Totally forgot the creme Fraiche.
Then I made prosciutto wrapped asparagus. Prosciutto was cut so thin it almost vaporized when I was peeling it off the paper. Took forever to get them wrapped.
I had my oldest on the risotto and she was flinging risotto all over the kitchen while she stirred. Mushrooms, parm, everywhere and I had to stay on her constantly to understand the meaning of the word “constantly” as in stir constantly.
While all this was going on I washed and wilted fresh spinach with garlic and shallots. That went well.
Then I had the youngest preparing the lettuce for the Caesar salad
Then I had prepped all the shrimp and was getting the EVOO and butter going int a pan while I worked on the rib eyes. Cast iron pan, salt pepper and seared both sides and finished in the oven.
The biggest mistake was the sauce I tried to make up as I went. Shallots, red wine, rosemary, thyme, cream in the pan drippings. Went well until I added the Dijon and it separated.
Shrimp came out ok with a bit of shallot, garlic in the butter and EVOO.
Then made a sauce with the pan drippings and lemon zest and lemon juice and white wine.
By the time I got everything plated it was Luke warm at best.
I bit off waaay more than I could chew with rookie help in the kitchen.
What a lesson. Can’t wait to do it again......
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It's a lot of fun, and can be a lot of work, but rewarding. Sophie has been in the kitchen with me since she was really little and it's a great bonding experience when everything comes together. That being said, "Shallots, red wine, rosemary, thyme, cream in the pan drippings. Went well until I added the Dijon and it separated."
add shallots to pan drippings sauté until translucent, add fresh herbs here.
add wine scraping the bottom to dislodge the browned bits and incorporate them into the sauce reduce by half(important step. you need to remove the water and keep the flavor.)
add mustard to reduced wine stirring to incorporate as this is your emulsifier that should have prevented your sauce from breaking
now add cream, stir, and reduce to simmer stirring occasionally until sauce thickens. adding a tablespoon of butter will help tighten it up and prevent it from breaking too. you should be able to coat the back of a spoon, run your finger through it and have the lines hold from where you wiped off the sauce when it's ready.
check seasoning again at this point.
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Thanks Tate. Screwed up and added cream before mustard. Gotta check these things before straying out of my lane....lol
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Thanks Tate. Screwed up and added cream before mustard. Gotta check these things before straying out of my lane....lol
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Hey, it sounds like you at least know how to drive. I'm sure it was still good and good fun
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I made a banana cream pie to go with the smoked chicken and baked potato that is planned for dinner tonight
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I like me some banana cream pie, and that looks like a good one. Rest of the meal sounds good too
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Chicken and bakers going on going on the smoker
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Man hungry. Thanks Nate. I’ll probably eat everything in the house when I get there
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Man hungry. Thanks Nate. I’ll probably eat everything in the house when I get there
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Lol
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:beercheers:
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why do I feel like that chicken skin didn't even make it to plating?
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Made dinner for my step mom's 63rd birthday. Frenched a bone in pork loin roast from some local hog, did a poached lobster in saffron burre blanc, some veggie roll up things Cyndie found on facebook, (sheesh), parmesan risotto, and lemon crème brulee tart with a shortbread crust.
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That skin was crispy!.....and i didnt even put anything on it.
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That skin was crispy!.....and i didnt even put anything on it.
Sorry, that could have been misinterpreted. I meant for it to read like you had devoured it before anyone else had a chance, not that it was unworthy
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No worries man, i knew exactly what you meant....and yeah it got nibbled...lol
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Sausage and shrimp gumbo for dinner
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I have enough issues with weight, you guys are not helping!
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^^^ I'm with JR... am doing the no carb's no sugar right now and creme brulee tart is killer..
I can barely boil water so all of the RMTS guys skills are awesome. No one would go hungry.
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^^^ I'm with JR... am doing the no carb's no sugar right now and creme brulee tart is killer..
I can barely boil water so all of the RMTS guys skills are awesome. No one would go hungry.
My mom and stepdad are both pre-diabetic, so I've got a low sugar almond crust version that isn't that far off from the original, just sayin :wink:
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Sounds yummy. I am trying to figure out what to eat as a treat on Thursday this week. I go in for a follow up PET scan and they will pump me full of glucose and take me out of Ketosis. So I'm thinking a big plate of Mexican food with Chips and salsa. Then a Flan (sp?). But I still have time to decide. LOL
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Sounds yummy. I am trying to figure out what to eat as a treat on Thursday this week. I go in for a follow up PET scan and they will pump me full of glucose and take me out of Ketosis. So I'm thinking a big plate of Mexican food with Chips and salsa. Then a Flan (sp?). But I still have time to decide. LOL
Good luck on the PET. If you are near Minneapolis, hit up Salsa a la Salsa. It's a little more fancy pants than your typical MX restaurant, but I've heard a lot of good things about the chef.
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Thanks. I will check them out if we can time it right. Looks tasty from the website! :beercheers:
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I can cook fine and eat even better.
After my surgery I put on about 40lbs and now am diabetic (2) My blood sugar is off the chart lately.
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http://real-man-truckworks-and-survival.com/index.php?topic=3863.new#new
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Smoked cabbage (for a coleslaw) and grilled flank steak
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duuuuuuuude that is some next level flavor layering... "it really brings the meal together"
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duuuuuuuude that is some next level flavor layering... "it really brings the meal together"
:beercheers:
Here is the cabbage chopped and into the freezer to quickly chill down for the addition of the slaw dressing.
Ill do a write up with all pics later
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Tate, are you ready to get you a little pellet smoker yet?
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My sugar has been elevated for last couple months and as such I am doing no carb and working out daily. This stuff looks great Nate! Too bad I can't use a grill at my town home rental currently. Told the wife once it warms up a bit I am taking the smoker to the shop and will be doing some cooking there in the meantime until new house is ready!
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I'm seein' an Iron Chef challenge comin' up! :likebutton:
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Just move into the shop!
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Just move into the shop!
Technically they did, lift is full of house crap.... :rolleyes:
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Like the upstairs?
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muffuletta sandwiches
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muffuletta sandwiches
oof. that's a "sit down and take a nap afterwards" sandwich
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Some lasagna
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Spaghetti noodles in your lasagna?
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Spaghetti noodles in your lasagna?
Lol....Those are no boil noodles
Now just waiting to pop it in the oven at 350deg for 90 minutes
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I think he was looking at the bowl of shredded cheese thinking noodles.
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Oh it was SO GOOD :beercheers:
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Oh it was SO GOOD :beercheers:
Looks good. Have you ever made it in a crockpot?
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Darn you Nate.....
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Oh it was SO GOOD :beercheers:
Looks good. Have you ever made it in a crockpot?
Send me recipe please
Darn you Nate.....
:evil:
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Made one of my daughter’s favorite dishes.
(https://uploads.tapatalk-cdn.com/20190220/e07ad4f96be8cedfc3b97efd702dc679.jpg)
Mushroom risotto with parm
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Went to what has quickly become a “go to” restaurant for me in Grand Rapids last night. Zeytin Turkish Restaurant. Had a Turkish salad, Iskender (lamb) and a nice helping of baklava
Rolled back to the hotel afterward.
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Nate,
Crockpot lasagna, never used a recipe but this one is close enough, https://www.thecountrycook.net/crock-pot-lasagna/
however we do not use cottage cheese, we use the larger of the two tubs of ricotta available at our store and of course mozzarella!
Here’s how I do it:
Brown meat (like to use sausage and hamburger) with seasonings of your preference
Layer in crockpot;
Sauce/meat, small amount of cheese, noodles
Repeat! But increase cheese to normal lasagna amounts, the bottom is just because it’s nice to have it everywhere
Use a little more than normal amount of sauce in the layers as that’s where the noodles get their moisture.
Break noodles to fit best you can.
Slow cook until done. 4-5ish hours.
Sorry for the lack of recipe, I dont often make things from recipes. Which is probably why we only eat simple stuff :)
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So .... prime brisket from Costco on sale 3.99 per pound.
Salt, pepper, onion powder, garlic powder, cayenne.
225 for about 9-1/2 hours crutched at 165 and then pulled at 206.
4 hours rest and BOOM! Best brisket I’ve ever made. Super moist and tender. Bark was ok but expected not to be as good a bark since crutched
(https://uploads.tapatalk-cdn.com/20190224/0b8662bc547035c49838783bebe5646a.jpg)
(https://uploads.tapatalk-cdn.com/20190224/52885babf82a34ea086675da587b6853.jpg)
(https://uploads.tapatalk-cdn.com/20190224/0f2e002936f94142b748fcbb42aec315.jpg)
(https://uploads.tapatalk-cdn.com/20190224/fc4c5e5edf7c9b027422b88edbbe0698.jpg)
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That looks dang good.
I had general tso chix for dinner:
http://real-man-truckworks-and-survival.com/index.php?topic=3917.msg87859#msg87859
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So moist looking!
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So moist looking!
It was! I learned the trick is rest for a minimum of 4 hours in a warm cooler.
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So moist looking!
It was! I learned the trick is rest for a minimum of 4 hours in a warm cooler.
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Sharin' a trade secret right there my friend...You must feel comfortable in these surroundings!
#goodthing
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Did some sesame ginger chicken dumplings with an apricot and sambal chili sauce and some shoyu ramen for friends on Sunday
Making a dashi broth from scratch was really just a basic chicken stock then adding the Asian stuff; dried kelp, dark soy and mirin. turned out pretty darn tasty.
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Remind me to be your friend sometime. That looks delicious.
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Finished the day with some chix breast, little taters and green beans.
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Sundried tomato basil chicken breast with white rice, sriracha and a bit of ketchup all mixed together with a liter of water.
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I went ol' school minnesota hotdish for dinner tonight.....
Behold, tater tot hotdish...... :beercheers:
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I went ol' school minnesota hotdish for dinner tonight.....
Behold, tater tot hotdish...... :beercheers:
Is that tater tots with some kind of meat gravy?
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I went ol' school minnesota hotdish for dinner tonight.....
Behold, tater tot hotdish...... :beercheers:
Nate is fighting unfair again..... :angry:
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I went ol' school minnesota hotdish for dinner tonight.....
Behold, tater tot hotdish...... :beercheers:
Is that tater tots with some kind of meat gravy?
Are you seriously saying that you have never had tater tot hotdish before?!
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I went ol' school minnesota hotdish for dinner tonight.....
Behold, tater tot hotdish...... :beercheers:
Nate is fighting unfair again..... :angry:
:evil:
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Nate, I would weigh 400# if I lived near you!
Looks like Alfredo with broiled chicken/shrimp/shrooms and a little spinach tonight.
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I went ol' school minnesota hotdish for dinner tonight.....
Behold, tater tot hotdish...... :beercheers:
Is that tater tots with some kind of meat gravy?
Are you seriously saying that you have never had tater tot hotdish before?!
Nope for me too, recipe?
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I went ol' school minnesota hotdish for dinner tonight.....
Behold, tater tot hotdish...... :beercheers:
Is that tater tots with some kind of meat gravy?
Are you seriously saying that you have never had tater tot hotdish before?!
Tater tot hot dish. Mmmmmmm
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Is tater tots casserole a Midwest thing or something?
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Maybe I have??? But I do not think so.
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I will put something up today on hotdishes vs casseroles, and what tater tot hotdish is.
I have to go clear snow first.
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Looks like SOS w/ tots instead of toast and some cheese on top. I assume you ate 90% of that sir.
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Looks like SOS w/ tots instead of toast and some cheese on top. I assume you ate 90% of that sir.
nothing like SOS, much much thicker.
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made some quick and easy ham, potato and cauliflower soup
http://real-man-truckworks-and-survival.com/index.php?topic=3933.msg88608#msg88608
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I am just gonna leave this here to be a dick
(https://uploads.tapatalk-cdn.com/20190317/941bb78b7c8b7b7330977002118c6d8c.jpg)
(https://uploads.tapatalk-cdn.com/20190317/bc65d1d59948d920eaf567d82969a08f.jpg)(https://uploads.tapatalk-cdn.com/20190317/502af938b1891896d679d4d161044f3f.jpg)
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How’d they turn out?
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Really tasty. Wife put bbq sauce on them while I was washing cars so that didn’t help and I didn’t get the temp turned down after tinfoil was removed. Flavor was good and I will be doing a brisket with that same rub ASAP!! New season was great. Smelled good too while I can still smell it in my mustache
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I wouldn’t recommend it on brisket.
Salt pepper onion powder garlic powder cayenne and paprika.
1/4 cup salt 1/4 cup pepper and then a tbs of the others
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Why would you say no to it on a brisket. Salt n pepper got old
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I’m sure it’d be good. Just not Texas style. Have you worked up a mop yet? That’ll help your brisket.
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Nice rack of ribs
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Dave, you get that recipe from a trusted source? Hope it didn't come from a taco Bell commercial, or similar. ;)
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Pay no mind to Ken....he's been in FL wearing shorts with black dress socks and flip flops....
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Negative ghost rider. Never even got sand on my feet. Boots and jeans ftw.
Thanks Nate.
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Did some brussel sprouts and burgers in the smoker for dinner
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Did some brussel sprouts and burgers in the smoker for dinner
Please elaborate on how you did the sprouts
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Did some brussel sprouts and burgers in the smoker for dinner
You temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?
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Dripping blood,,,,,,,,,,,,,,,,, :evil:
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Nate do you reverse seat the burgers?
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Did some brussel sprouts and burgers in the smoker for dinner
Please elaborate on how you did the sprouts
so when it comes to brussel sprouts, I will puke if you try to give them to me boiled. I have had some shaved and pan fried that were ok, and some that were done in a deep fryer that were pretty good. I honestly prefer them baked.
so when I do them. I cut the little stalk end off, half them, coat them in a little bit of olive oil, and usually give them a shake with some urban accent veggie roaster seasoning
https://www.urbanaccents.com/product/balsamic-roasted-onion-veggie-roaster/
I put them on a tray and give them a bake at 350deg for somewhere between 30 - 45ish minutes (until they have the color and tenderness that I am looking for). you can even drizzle a little reduced balsamic glaze or sprinkle a little finely grated parmesan cheese over them before you serve them. I have also at times added some bacon bits as well (and I used the bacon grease in place of the olive oil to coat the sprouts).
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Willing to try on your confidence. I don’t like them boiled either. Yuck!!
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Did some brussel sprouts and burgers in the smoker for dinner
You temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?
Nate do you reverse seat the burgers?
so to answer both of your questions.....yes I did do a reverse sear on these burgers. it was my second attempt and it turned out awesome. and yes I did use a temp probe on these because I am still refining/learning my process for reverse sear of burgers. I brought them up to about 130deg internal temp, let them sit for a little bit and then seared (put a little crust on the outside) them in a screaming hot/smoking cast iron skillet (about 2 minutes or less a side).
i am not even going to try and copy and paste or give a readers digest version of how to reverse sear......i will give you an actual article that not only gives you the process for reverse sear, but also gives you the science behind it.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipe
I have advocated a couple of BBQ/SMOKE forums on here for folks to go and check out on their own...(we all learn at our own pace and have our own way of learning as well)...and one of those sites is the one listed above. www.amazingribs.com the gentleman that started/owns (i think) the site/forum is named craig meathead Goldwyn. he published a book (in an alton brown method) called "the science of great barbecue and grilling" and in that book, he gives you the myth and them he tell you what the real story/science is behind it.
he has sections on beef, pork, chicken, fish, vegetables, rubs, sauces, brines, hardware, software, different types of grills, smoke, etc, etc, etc
https://www.google.com/search?newwindow=1&ei=1d6QXK6UC-LqjwTZuY5w&q=meathead+book&oq=meathead+book&gs_l=psy-ab.3..0l3j0i22i30l5.7684.8209..8500...0.0..0.242.1022.0j2j3......0....1..gws-wiz.......0i71j0i67j0i131.vvBUI5RoBvs
I own this book and have actually read it a couple of times and still reference it at times. one of the other places that I get a lot of knowledge, technique, science as well as recipes from is Cooks Country (they have been in business and a test kitchen for over 25 years).
https://www.cookscountry.com/
this is a quarterly magazine (yes, an actual paper magazine/booklet) that has a huge amount of information in it and not just recipes alone. it gives you information on tricks and techniques, alternative ways of doing the same process and why certain ways are better than others, the stories/science behind some classic and very popular recipes (like the carne adovada recipe that i posted), it also gives side by side comparison tests of different culinary pieces of equipment, comparisons of different brands of the same product.
not only do they offer a quarterly publication, they also offer a printed hard backed annual as well (of the 25 years worth of annuals, we actually have over half of them).
and if you truly prefer a digital format over hard copy, they offer that as well.
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Dripping blood,,,,,,,,,,,,,,,,, :evil:
:facepalm:
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Did some brussel sprouts and burgers in the smoker for dinner
You temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?
Nate do you reverse seat the burgers?
so to answer both of your questions.....yes I did do a reverse sear on these burgers. it was my second attempt and it turned out awesome. and yes I did use a temp probe on these because I am still refining/learning my process for reverse sear of burgers. I brought them up to about 130deg internal temp, let them sit for a little bit and then seared (put a little crust on the outside) them in a screaming hot/smoking cast iron skillet (about 2 minutes or less a side).
i am not even going to try and copy and paste or give a readers digest version of how to reverse sear......i will give you an actual article that not only gives you the process for reverse sear, but also gives you the science behind it.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipe
I have advocated a couple of BBQ/SMOKE forums on here for folks to go and check out on their own...(we all learn at our own pace and have our own way of learning as well)...and one of those sites is the one listed above. www.amazingribs.com the gentleman that started/owns (i think) the site/forum is named craig meathead Goldwyn. he published a book (in an alton brown method) called "the science of great barbecue and grilling" and in that book, he gives you the myth and them he tell you what the real story/science is behind it.
he has sections on beef, pork, chicken, fish, vegetables, rubs, sauces, brines, hardware, software, different types of grills, smoke, etc, etc, etc
https://www.google.com/search?newwindow=1&ei=1d6QXK6UC-LqjwTZuY5w&q=meathead+book&oq=meathead+book&gs_l=psy-ab.3..0l3j0i22i30l5.7684.8209..8500...0.0..0.242.1022.0j2j3......0....1..gws-wiz.......0i71j0i67j0i131.vvBUI5RoBvs
I own this book and have actually read it a couple of times and still reference it at times. one of the other places that I get a lot of knowledge, technique, science as well as recipes from is Cooks Country (they have been in business and a test kitchen for over 25 years).
https://www.cookscountry.com/
this is a quarterly magazine (yes, an actual paper magazine/booklet) that has a huge amount of information in it and not just recipes alone. it gives you information on tricks and techniques, alternative ways of doing the same process and why certain ways are better than others, the stories/science behind some classic and very popular recipes (like the carne adovada recipe that i posted), it also gives side by side comparison tests of different culinary pieces of equipment, comparisons of different brands of the same product.
not only do they offer a quarterly publication, they also offer a printed hard backed annual as well (of the 25 years worth of annuals, we actually have over half of them).
and if you truly prefer a digital format over hard copy, they offer that as well.
TRN obviously knew why you had temp probes! Thanks for the smidge of info, I’ve never reverse seared anything, probably should give it a whirl, sure sounds tasty.
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Did some brussel sprouts and burgers in the smoker for dinner
You temp probe your burgers!!! Man I clearly ain’t got the slightest clue on how to cook meat. What do you bring em up to as done?
Nate do you reverse seat the burgers?
so to answer both of your questions.....yes I did do a reverse sear on these burgers. it was my second attempt and it turned out awesome. and yes I did use a temp probe on these because I am still refining/learning my process for reverse sear of burgers. I brought them up to about 130deg internal temp, let them sit for a little bit and then seared (put a little crust on the outside) them in a screaming hot/smoking cast iron skillet (about 2 minutes or less a side).
i am not even going to try and copy and paste or give a readers digest version of how to reverse sear......i will give you an actual article that not only gives you the process for reverse sear, but also gives you the science behind it.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/how-grill-better-steakhouse-steaks-recipe
I have advocated a couple of BBQ/SMOKE forums on here for folks to go and check out on their own...(we all learn at our own pace and have our own way of learning as well)...and one of those sites is the one listed above. www.amazingribs.com the gentleman that started/owns (i think) the site/forum is named craig meathead Goldwyn. he published a book (in an alton brown method) called "the science of great barbecue and grilling" and in that book, he gives you the myth and them he tell you what the real story/science is behind it.
he has sections on beef, pork, chicken, fish, vegetables, rubs, sauces, brines, hardware, software, different types of grills, smoke, etc, etc, etc
https://www.google.com/search?newwindow=1&ei=1d6QXK6UC-LqjwTZuY5w&q=meathead+book&oq=meathead+book&gs_l=psy-ab.3..0l3j0i22i30l5.7684.8209..8500...0.0..0.242.1022.0j2j3......0....1..gws-wiz.......0i71j0i67j0i131.vvBUI5RoBvs
I own this book and have actually read it a couple of times and still reference it at times. one of the other places that I get a lot of knowledge, technique, science as well as recipes from is Cooks Country (they have been in business and a test kitchen for over 25 years).
https://www.cookscountry.com/
this is a quarterly magazine (yes, an actual paper magazine/booklet) that has a huge amount of information in it and not just recipes alone. it gives you information on tricks and techniques, alternative ways of doing the same process and why certain ways are better than others, the stories/science behind some classic and very popular recipes (like the carne adovada recipe that i posted), it also gives side by side comparison tests of different culinary pieces of equipment, comparisons of different brands of the same product.
not only do they offer a quarterly publication, they also offer a printed hard backed annual as well (of the 25 years worth of annuals, we actually have over half of them).
and if you truly prefer a digital format over hard copy, they offer that as well.
Well you learn something new from Nate everyday.. :)
Maillard reaction..... :likebutton:
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Wisconsin style lasagna just went in the oven. Some of you may be asking what Wisconsin lasagna is. Pretty simple really. It's like normal lasagna, but you go to heavy on the mozerella cheese so you need to finish the top layer of with a different variety, in this case extra sharp.
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Lol....thats awesome
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Wisconsin style lasagna just went in the oven. Some of you may be asking what Wisconsin lasagna is. Pretty simple really. It's like normal lasagna, but you go to heavy on the mozerella cheese so you need to finish the top layer of with a different variety, in this case extra sharp.
I beg the differ. That’s American lasagna. No such thing as to much cheese!!
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Some homemade pulled pork ramen.... :beercheers:
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atta kid! :wink:
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Sophisticated college student
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I made some shrimp alfredo for dinner.
The shrimp was cooked with the bacon bits.
And this is the only picture that ill post.....just cause its bacon :beercheers:
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Got some wings in the smoker.
(https://uploads.tapatalk-cdn.com/20190331/fb5ea0d51a40dd5eb1440c05e948419a.jpg)
Some sort of rub I found on the interwebz.
Just an el cheapo masterbuilt that I learned today goes to at least 275 which is handy to caramelize and render the fats out.
More to follow in a couple hours.
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Well they’re done!
Don’t have a clue what rub I used. Wasn’t for wings originally according to its flavour but it’s delicious.
(https://uploads.tapatalk-cdn.com/20190331/6aa520ef49ef8c9bc9c2811f302894eb.jpg)
Hints of cayenne, garlic, paprika, and some undetermined others. Added hickory smoke and it’s pretty dang tasty. Will get some hot sauce later on.
(https://uploads.tapatalk-cdn.com/20190331/097fecf3be9b8376e9e2a310a64052d1.jpg)
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Took me a brisket from the store today, dry rubbed it with TRN special YouTube guess game. (https://uploads.tapatalk-cdn.com/20190414/98981aefc5dc6f9e81752b1bf2a30830.jpg)
Going to let it sit on the seasoning for a week and smoke it Saturday
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Wait, wait, wait......did i understand you correctly?
You said you are/were going to take it out of the cryo bag and let it sit in the fridge for a week rubbed with seasoning?
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I re wrapped it
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Dave, rub does not penetrate mean. Salt does.
If you want to try something to get it to penetrate, makes simple brine and brine it for about 12 hours (more would make it a bit salty perhaps). Then slap your rub on and go once you get it out and rinse it.
You can also make a simple mop sauce with beer, oil, some spices and paprika. Mop it every hour.
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I would like to argue that point, but past has told me to not bother. What I have done in the past let it sit, than I add another layer of rub just before the smoker.
The last brisket I did with just salt and course pepper wasn’t my favorite flavor and I generally try to not flavor my meet with it, hell anyone can put salt on a plate and dip meat into it as they eat it.
Y’all just watch n see. Maybe I’ll build a box to put it in lol
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https://www.foodnetwork.com/videos/turkey-brining-secrets-61007
Salt absorption is science
You one of them climate deniers also???
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Not denoting salt. I don’t like the taste
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:popcorn:
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Not denoting salt. I don’t like the taste
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what kind/brand of salt are you using?
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I'm with Sean,,,,,,,,,,,,,,,, :popcorn:
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Brand of salt? Lol I can’t use profanity it gets deleted
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Brand of salt?
are you using coarse kosher salt (iodized / non-iodized), regular table salt (iodized / non-iodized), sea salt......what brand and type of salt has a totally different effect on the meat as well as taste.
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I have a few types of salt in the kitchen, the one I use most often has a grinder on it and pretty course still
Should I try the water softener salt? Lol
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:facepalm:
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Crab rangoon pizza with some tempura fried shrimp.
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Last night I had spaghetti.
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My brisket for a bit ago
(https://uploads.tapatalk-cdn.com/20190430/f5664a02c445a8bf4c89502f10307d28.jpg)
Meatloaf from the weekend
(https://uploads.tapatalk-cdn.com/20190430/480746df193d89b2af65c81433e6def4.jpg)(https://uploads.tapatalk-cdn.com/20190430/d297cbb6a8accd8342da7a1f8118d06c.jpg)(https://uploads.tapatalk-cdn.com/20190430/5f63aaaae0a8524ef68f8eda43f9f812.jpg)
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those look good dave
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So I made corned beef from the point of my brisket. Wow. Turned out great.
So tonight made Reubens with said corned beef.
(https://uploads.tapatalk-cdn.com/20190529/f367886950882e9eb51dd332318e818e.jpg)
Now I just gotta get on the home made sauerkraut and I’ll be fatter.
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yesterday I did made some taco tater tot casserole, and this evening I gave the new flat top a work out making some smoked chicken combo fried rice.
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those look awesome samm
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Steak Fajitas on the flat top for dinnner.. :beercheers: :beercheers:
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Nate what do you season your beef with?
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You didn’t ask me but I’ll opine.
50/50 mix of lime juice and teriyaki sauce. Lots of cumin and red pepper and garlic and onion powder. Marinate overnight.
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Got some wings on the smoker for dinner.....
There will be some traditional Louisiana hot wing flavor and some homemade spicy general tso sauce
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And served with cauliflower and broccoli salad
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Last couple times at the eatery I have ordered naked wings and fries. I can't do all the spices you guys use.
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Reuben pizza...yummy :beercheers: :beercheers:
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Ruben pizza... OK I'm in. got horsey?
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I didn't put any on this one, because wendy said it was a bit much for her last time.
this one is plain ol simple.
thin crust from papa murphys, thousand island, corned beef, kraut, and a blend of mozzarella/swiss/provolone cheese
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Now, if you could get a marbled rye pizza crust... :tongue:
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Better half’s new baking venture in her spare time.....
(http://i.imgur.com/0RONpFO.jpg)
Follow on Instagram @ Tonya._.bakes
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Better half’s new baking venture in her spare time.....
(http://i.imgur.com/0RONpFO.jpg)
Follow on Instagram @ Tonya._.bakes
That’s talent. I don’t eat deserts anymore but for my anniversary I had a warm butter cake that made me want to touch myself....
Put her on the bake off with Duff
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Better half’s new baking venture in her spare time.....
(http://i.imgur.com/0RONpFO.jpg)
Follow on Instagram @ Tonya._.bakes
That’s talent. I don’t eat deserts anymore but for my anniversary I had a warm butter cake that made me want to touch myself....
Put her on the bake off with Duff
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:facepalm:
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Be specific Nate.
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Yeah, trying hard not to eat her goodies..... :tongue: lol
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Be specific Nate.
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I believe he's face slapping the "bakeoff with duff" comment. I've done cakes. I don't do cakes anymore. looks like she's got the hang of it though :likebutton:
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Made a new batch of rub and have some ribs on the smoker.
(https://uploads.tapatalk-cdn.com/20190702/00e27502f3530cab0c87fc6d502ce493.jpg)
I’m also trying a new spray. Apple juice and bourbon
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Charles, be honest what was the ratio on these ribs versus your gut with the bourbon? :tongue:
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I will see your apple juice/bourbon ribs and raise you 2 briskets for a neighborhood party tomorrow.... :popcorn: :beercheers:
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Shawn, None when I put it on, but after a 45 minute driving lesson with my 15 yr old, I’m sipping on a strong one now....
Nate those look good. What’s in the rub?
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(http://i.imgur.com/wzIyIoy.jpg)
Bacon wrapped chicken kabobs
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Mmmm. Bacon..
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I was seriously contemplating a 50/50 (by weight) s&p only rub, but then remembered that i had some modified head country seasoning that had some saz`on added to it and to that i added some paprika for pure color.
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So my latest rub had. Brown and white sugar. Paprika chili powder cumin garlic powder onion powder allspice rosemary powder nutmeg cayenne pepper black pepper mustard
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The allspice and nutmeg are an interesting addition.. :popcorn:
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Dude, just had my ribs. I almost touched myself. My aforementioned rub and sprayed with apple juice and Col. EH Taylor bourbon.
Sauced with my vinegar sauce, commercial sauce and honey.
Oh my.
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Dude, just had my ribs. I almost touched myself. My aforementioned rub and sprayed with apple juice and Col. EH Taylor bourbon.
Sauced with my vinegar sauce, commercial sauce and honey.
Oh my.
since tater locked the thread again.... :knucklehead:...(just messin with yah)
here is what he had to say...
When an adult over 40 says "dude," in reference to food I tend to believe that it was EPIC!
This is a Kumamoto oyster from my micro farm we did last year. I added another bag and another 300 "seeds" to that bag, and another 600 to the Pacific diploids and triploids, (real big guys for bbq etc). right now we have about 400 that are good size for halfshell prep, and are absolutely delicious. we've got really clean, moving water with the river delta just around the point bringing freshwater into the mix and it's perfect for shellfish. if you've ever heard of Penn Cove Mussles, they're right across the water from me.
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Tate, the tribe will gladly clean up that beach for you.
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I've already invited them to come tell me how much of my property they get to claim when I pour my slab Bob. I'll just hand them my oysters as they are leaving;-)
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say what?
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And they have the courts behind them. Good thing I don’t own beach front property, we would definitely be in court. Don’t own an auto so the semi would be kicking out empties.
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say what?
Just some WA sarcasm in regards to what the tribes think they can control. luckily we've not heard a thing from them other than the archeological survey. I'll feed them well and keep them at bay
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Gotcha
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http://real-man-truckworks-and-survival.com/index.php?topic=4115.new#new
oh it was sssooooooo good
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I was sold and the mushroom sauce lol
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That's real talent!
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tonight I channeled my inner bobby flay/guy fieri as well as my inner betty crocker
smoked chix pot pie in a cast iron skillet on the smoker and for dessert homemade red velvet bundt cake with some home made butter pecan ice cream......…...
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Man o man, pot pie, especially dutch oven style is my kryptonite. now you're smoking it!? I give up. I surrender. call me France
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So since tonight is my last night with my daughter and granddaughter for a while, invited my sister and her family for dinner.
I decided to pull out all the stops and do smoked wings with a quick deep fry at the end.
I figured 100 wings for 5 adults and 3 kids would be enough.
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Dude, you’re killing it! :likebutton:
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Aren’t we related somehow? I must have missed the invite.
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Hope dinner went well....I did wings the other day and finished them on the Webber for a few min on each side to get a bit of crunch. Hope yours turned out good, they should have...
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Tried something new tonight
Vacuum packed brisket for a week
Opened and smoked on the Green M Grill for a hour @ 225 pull and into the insta pot for 120min than back on the smoker
CO worker said it’s awesome because you get the smoke flavor but the installer pace.
It tastes good but turned out kind of dry
Thoughts? (https://uploads.tapatalk-cdn.com/20190901/6b16722853339221e558e577639e0f8c.jpg)
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Too fine a point.
Wrap in butcher paper at 165 and smoke till 205
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To fine if point?
I cut it in half to fit in the Pot
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Meaning all the back and forth from smoker to pot to smoker
Tonight I smoked a side of salmon. Brined for 2 hours in a brine and then smoked at 250 for nearly 2 hours until 145 internal. Brushed every 30 minutes with teriyaki honey lime juice mix.
No visual evidence. It was on the plate and eaten in less than 10 minutes....I’d say the kids and wife liked it
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Oh and by the way, Myron Mixon swears that the most important part of the cook is resting the meat. 4 hour minimum.
Every time I rest mine 4 hours in a warmed cooler its awesome.
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Brisket done the bludawg way, served 30 neighbors, had a few beverages, good conversation, played some cards and called it a night
http://www.bbq-brethren.com/forum/showpost.php?p=3247929&postcount=3
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http://real-man-truckworks-and-survival.com/index.php?topic=4187.new#new
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I’ll leave this here
(https://uploads.tapatalk-cdn.com/20190907/649ce6349a063d589a1c82b74e6e63ac.jpg)
It’s taking a 4 hour nap now. We’ll cut it up about 6 tonight.
This is similar to the method Nate mentioned.
Rub: salt pepper onion and garlic powder touch of cumin
300 degree smoker. 1:45 on the rack in the smoke sprayed every 15 minutes with beef broth and brown sugar. The. Tightly covered in a pan.
Put it on at 9am.
Cook to 205 on point and rest 4 hours.
This in was done in about 4 hours total.
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(https://uploads.tapatalk-cdn.com/20190907/62f408fef6ba321f906acfc5b2daef4b.jpg)
Pretty decent smoke ring for 1:45 in the smoke
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Looking good brother
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Thanks. I keep experimenting and the thing that I’m learning is that the rest is more important than the cook.
I just ordered an injector and plan to try injecting next time.
I’m also going to get a second smoke tube to get more smoke when cooking hot and fast.
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I’ll leave this here
(https://uploads.tapatalk-cdn.com/20190907/649ce6349a063d589a1c82b74e6e63ac.jpg)
It’s taking a 4 hour nap now. We’ll cut it up about 6 tonight.
This is similar to the method Nate mentioned.
Rub: salt pepper onion and garlic powder touch of cumin
300 degree smoker. 1:45 on the rack in the smoke sprayed every 15 minutes with beef broth and brown sugar. The. Tightly covered in a pan.
Put it on at 9am.
Cook to 205 on point and rest 4 hours.
This in was done in about 4 hours total.
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I wish that you would leave this HERE!
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So tried my hand at carne guisada made with pork butt. Came out amazing. Even though I left out the negro modelo I intended to use along with the stock
(https://uploads.tapatalk-cdn.com/20191223/64f7476445ae106bebd67f90ee29c18c.jpg)
Flour tortillas and some cheese....hmmmm
And these are in the smoker
Chorizo, goat cheese and cheddar stuffed jalapeños
(https://uploads.tapatalk-cdn.com/20191223/d02e3f2958209bf37397a01df059725f.jpg)
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(https://uploads.tapatalk-cdn.com/20191224/08a1d54c7d3d00841977ef2915fccbe1.jpg)
Turned out ok. Bacon I used was thick cut and it would have been better thinner. Mixture of goat cheese chedddar and chorizo was ok. Will try something different next time
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:likebutton: Nice Charles
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TRN, Tate and Nate should open a restaurant.
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I’ll be the bartender...
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I’ll be the bartender...
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There go the profits!!
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Made some mojo pork for Cuban sandwiches for tomorrow nights dinner in my new kitchen
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He's BACK,,,,,,,,,,,,,,,,,
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Made some mojo pork for Cuban sandwiches for tomorrow nights dinner in my new kitchen
Looks tasty there bud. How do you like that fridge?
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Made some mojo pork for Cuban sandwiches for tomorrow nights dinner in my new kitchen
Looks tasty there bud. How do you like that fridge?
I truly hate it.....there really is not much usable space
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thank you. with our remodel getting closer to fruition this summer i'm shopping kitchen appliances and i'm not liking what I see in French door style, but the wife's interested in the "smart" features. now I can talk her off the ledge;-)
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Tate, We just bought a side by side with the extra door on the refer door for access to the door shelves. It has water/ice on the freezer door and so far lots of space not being used. It doesn't have the freezer part below as both doors run the full length. Didn't see a need to be able to tap the glass for light to see the door shelves.
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It turned out awesome!
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Good looking sandwich
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I see pickle.
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Do you not like pickles?
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Love Pickles. Can’t have a Cuban without them
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We'll see if these pictures post. private dinner for 6, 6 course Italian, got talked into doing a Dolla Forma or "cheese wheel pasta" turned out pretty darned good. didn't get all the pics as I was busy cooking but here's some of the highlights.
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15lb wheel of Reggianito, (aka south American Mussolini Parmesan)
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Gets fired w/ brandy 1st, then toss the hot pasta straight out of the pot in the cheese. no final plated pic, but did a artichocke piccatta with capers and white wine, lemon
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4.5 hour chianti braised then roasted pork shanks on cannellini bean puree. The beans had cheese from the center of the wheel and some horseradish and heavy cream, then made a demiglace (red wine sauce) with the roasting juices.
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This is a cold, roasted winter root veg salad. golden and regular beets, purple, yellow and orange carrots with aged balsamic and olive oil, wilted beet greens.
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There were appetizers, prosciutto wrapped melon, herbed and spiced roasted nuts, several cheeses and Aperol cocktails as well, but this Caffe Affogato that didn't photograph well, ate amazingly. home made hazelnut salted caramel ice cream with yet more toasted hazelnuts and espresso.
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Dang Tate! Where’s the click to order button??
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$85 a head plus booze and i'm willing to travel, lol :grin:
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Very nice Tate! :likebutton:
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$85 a head plus booze and i'm willing to travel, lol :grin:
Lets clarify that!
$170 @ head, plus travel expenses, groceries and our booze and you will get tate and i both!
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I'm in!
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Was that for a Bernie bundling fundraiser? Lol. That looks spectacular. Would love it if you broke down the ingredients and process on the shank.
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Was that for a Bernie bundling fundraiser? Lol. That looks spectacular. Would love it if you broke down the ingredients and process on the shank.
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You must pay to play charles.....lol
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4.5 hour chianti braised then roasted pork shanks on cannellini bean puree. The beans had cheese from the center of the wheel and some horseradish and heavy cream, then made a demiglace (red wine sauce) with the roasting juices.
6 1.5-2lb pork shanks skin on
kosher salt (lots)
black pepper (lots)
rosemary, thyme, oregano, sage heavy tsp each
chianti 750ml
2 large carrots peeled, chopped large chunks
1 large yellow onion quartered, skin on
2 heads of garlic halved
1 quart beef or chicken bone broth. (buy it, it takes too long to make unless you're Nate)
olive oil
Score skin on shanks, vertically and horizontally like a Christmas ham, this will aid in rendering the fat.
rub salt all over and in the slits and be liberal with the pepper, you're essentially doing a dry brine. allow to rest at room temp for at least an hour.
Heat large, heavy skillet med-high/high w/ a little high temp veg oil and sear all shanks on all sides in batches and put in a large braising pan or roasting pan with high sides.
Season with chopped herbs, I used fresh, use a little more if using dried.
add chopped veggies spreading out around the shanks
add entire bottle of chianti or other full bodied red wine, like cabernet
add enough bone broth to bring level of liquid up to almost covering the shanks entirely, make sure to leave bone shank above liquid level.
cover w/ foil and roast at 325 for 2.5 hrs, making sure to put a cookie sheet under the roasting pan. (almost ruined my dang oven last time without it)
at 2.5hr mark, I check for even cooking, rotate the pan 180deg and re-cover and go another 1.5-2 hrs or until the shank bone wants to pull out but not quite.
remove and cool to touch and at this point you can pull skin and extra fat on for better presentation like in the picture, or you can leave it on for a massive meal.
skim off the fat from the roasting pan and strain roasting juices through a colander and then again through a sieve. if you want extra clear you can run it through cheese cloth or clarify the stock with eggs(long process, don't recommend unless you're getting really really fancy)
reduce roasting juices to half and check seasoning, add cornstarch slurry or a roux until desired consistency is met, season to taste and hold on the side keeping it warm. add big tab of butter before serving.
return shanks to roasting pan and bump oven to 375. roast for 15-20 min or until nice and golden brown and delicious. Bone marrow should caramelize but not boil out of the bone. serve hot with demiglace over mashers or white bean puree or polenta or...
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Was that for a Bernie bundling fundraiser? Lol. That looks spectacular. Would love it if you broke down the ingredients and process on the shank.
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Thank you sir! cannellini bean puree is pretty straight forward too if you would like it. very similar to mashers IMHO but better texture.
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tonight was a 3 star Michelin worthy meal on some of the finest china available!
we started with some brussel sprouts
then some million $$$ mac and cheese
with some grilled chicken breasts
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Think I'll thaw some chicken, teriyaki sounds great!!
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Good looking plate ther Nate
I'd be as fat as a southern lard salesman if I ate like that!
I grilled me and the boys some hamburgers. Burned em
We ate them anyway...good char!
Wife was down in Kissimmee FL with her girlfriend. THey planned for months to take this trip...then disney world closed!
They are hanging on the beach.
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HH6 had birthday on Friday.
Smoked rack of lamb and sweet potato perogies.
No pics it was gone before I thought about it.
The lamb was so tender...nailed it finally.
Changed a few things.
225 in the smoker and ran to 160 internal.
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HH6 had birthday on Friday.
Smoked rack of lamb and sweet potato perogies.
No pics it was gone before I thought about it.
The lamb was so tender...nailed it finally.
Changed a few things.
225 in the smoker and ran to 160 internal.
That's one meat that I have hardly eaten any of...Except for that big British base in the Helmand valley, Camp Bastion. When I stopped in and ate there they often had lamb mixed in with organs of various animals...British cuisine...odd
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We pick up a rack of lamb at Costco regularly after we finish the one kept in the freezer.
It’s about the only lamb we eat.
Yes they like their odd innards...
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Only the finest chinet for you sir, lol.
tonight was a 3 star Michelin worthy meal on some of the finest china available!
we started with some brussel sprouts
then some million $$$ mac and cheese
with some grilled chicken breasts
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Only the finest chinet for you sir, lol. tonight was a 3 star Michelin worthy meal on some of the finest china available!
we started with some brussel sprouts
then some million $$$ mac and cheese
with some grilled chicken breasts
:beercheers:
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We had breakfast for supper. Biscuits and gravy with a side of fried eggs toast.
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Smoked.
Bacon wrapped.
Caribou tenderloin.
Grilled asparagus on side.
(https://uploads.tapatalk-cdn.com/20200322/b1d60afe7a03279eb85c0456717cd523.jpg)(https://uploads.tapatalk-cdn.com/20200322/e1c49ee179ed666ec49c4cf863fd8778.jpg)(https://uploads.tapatalk-cdn.com/20200322/6b6a351d968b4ecab575bb9290be21b9.jpg)(https://uploads.tapatalk-cdn.com/20200322/9e88800828c0ccc53d574faaa560bbd4.jpg)(https://uploads.tapatalk-cdn.com/20200322/24c7611ad7aa505b26963787da4d904b.jpg)
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Very nice spread! :likebutton:
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Smoked chicken with some mashed taters, corn and gravy.
Got 6 lbs of shredded chicken afterwords, put in 1lb vac seal bags.
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Veggie miso soup with some air fried tofu. The picture doesn’t do it justice, tastes great.
(https://uploads.tapatalk-cdn.com/20200322/461d86e298c3409eccd8393c61849ee9.jpg)
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Veggie miso soup with some air fried tofu. The picture doesn’t do it justice, tastes great.
(https://uploads.tapatalk-cdn.com/20200322/461d86e298c3409eccd8393c61849ee9.jpg)
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Only air force would try to pass off tofu as tasty..... :facepalm:
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If it’s what the wife wants and she’s less than six weeks post partum, I’m a fixing it for her. It’s not the filet mignon from the Air Force chow hall, but it will do. :)
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Smoked.
Bacon wrapped.
Caribou tenderloin.
Grilled asparagus on side.
(https://uploads.tapatalk-cdn.com/20200322/b1d60afe7a03279eb85c0456717cd523.jpg)(https://uploads.tapatalk-cdn.com/20200322/e1c49ee179ed666ec49c4cf863fd8778.jpg)(https://uploads.tapatalk-cdn.com/20200322/6b6a351d968b4ecab575bb9290be21b9.jpg)(https://uploads.tapatalk-cdn.com/20200322/9e88800828c0ccc53d574faaa560bbd4.jpg)(https://uploads.tapatalk-cdn.com/20200322/24c7611ad7aa505b26963787da4d904b.jpg)
^^^ NateWorthy^^^^
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If it’s what the wife wants and she’s less than six weeks post partum, I’m a fixing it for her. It’s not the filet mignon from the Air Force chow hall, but it will do. :)
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:likebutton:
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Well I’m gonna get fat.ter...
Eating like a king during my social isolating.
Had a flat that needed eat, so into the smoker this morning early.
Couple hours of generator on each end as the sun didn’t fully cooperate.
(https://uploads.tapatalk-cdn.com/20200331/6c3441b03e5e1d7a1f76742650635b88.jpg)
(https://uploads.tapatalk-cdn.com/20200331/81ec2b98ac4a55f7aef0bfde6e917a76.jpg)
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Made 4 filets and a ribeye using the redneck salamander
(https://uploads.tapatalk-cdn.com/20200406/39d0d18a8b2cac36b44449abc25d18c4.jpg)
(https://uploads.tapatalk-cdn.com/20200406/f8a66d25485ada76bc9133c8ef6dba68.jpg)
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(https://uploads.tapatalk-cdn.com/20200406/c916ddf3dd6a7e4bdd6b6257f574ee5c.jpg)
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Man it does not get much better than fire, meat and salt does it Charles.
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Nope! Funny how my wife orders medium rare at the restaurant but when I cook it shes all freaked out about it being undercooked....
I laughed and told her I’d lower the lights like in the restaurants so she couldn’t see it....
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Medium rare? Those things are still walking around!
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Ribeyes are a little closer to the rare side of things but that fillet is the perfect picture of med-rare, and I'll not have blasphemy spoken in the Grillmaster's presence Ken, now you apologize to Charles and step away from the ketchup.
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HAHAHAHAHAHA
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Tate’s a sharp cookie. I like my steak rare-plus. A decent char and as long as its not cold in the middle.
Cut Ken some slack. He’s from AZ. Everything is burnt out there....
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Ribeyes are a little closer to the rare side of things but that fillet is the perfect picture of med-rare, and I'll not have blasphemy spoken in the Grillmaster's presence Ken, now you apologize to Charles and step away from the ketchup.
I should have stopped eating b4 reading this..... rofl
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Last night I made a couple bacon wrapped ribeyes, seared them in a hot pan then finished them in the oven for a just about perfect medium rare. GF doesn't have a grill yet.
So this sounded good, and similar to something I've made in the past, so I'm making this tonight for the gf and her son.
https://skinnyandtasty.com/garlic-shrimp-pasta/
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Last night I made pizza dough from scratch and had to mix and knead by hand since my big mixer with attachments is at the main casa. Blind baked it and then made two pizzas. Made the family very happy.
(https://uploads.tapatalk-cdn.com/20200425/ea94251f30de880d297749f2b4d04729.jpg)
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We do pizza every Friday night, do a quadruple batch of homemade dough and the kids all make their own pizzas(or two). One night that no one complains or grumbles about dinner.
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So today after bible study (Daniel 9)
I cubed up 9 pounds of pork butt and made carne guisada. Kids and wife are completely under my spell when I make it.
(https://uploads.tapatalk-cdn.com/20200427/d008720c4c23ed507a6b633d083e9d46.jpg)
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Can i have this recipe please?!
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9lbs cubed pork butt 3/4cubed
3 large onions rough chopped
3 green bell pepper rough chopped
12 cloves garlic chopped
4 jalapeños finely chopped
4tbs cumin
4 bay leaves
1-1/2 Tbs Mexican oregano
1-1/2 Tbs paprika
3 large cans chopped tomatoes
Brown meatiness batches in lard with salt and pepper.
Then add onions and peppers
Then add garlic and continue sauté
Add meat and seasoning
Add 1 cup chicken stock
Add slurry of 4 tbs flour and chicken stock
Then add 1/2 cup chopped cilantro 10 minutes before serving
Serve in corn tortillas with jalapeño slices and cheese
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yum.
thank you
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Beef short ribs with a gojuchang sauce
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The wife made and smoked meatloaf. I put some peppers together
(https://uploads.tapatalk-cdn.com/20200608/ab1ce8dcde6e43a98c28153fc71124f2.jpg)
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BLT. Homegrown tomatoes , butter toasted homemade bread. Thick cut bacon. Lettuce and a little miracle whip.
(https://uploads.tapatalk-cdn.com/20200621/cb6b6089f1a1a66dd58afe12222439c2.jpg)
Homegrown chard(not pictured)
Yum
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more like dessert really!!
got my betty crocker or martha stewart or cake boss (which ever you prefer) on today and made a double batch of some zucchini bread!
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BLT. Homegrown tomatoes , butter toasted homemade bread. Thick cut bacon. Lettuce and a little miracle whip.
(https://uploads.tapatalk-cdn.com/20200621/cb6b6089f1a1a66dd58afe12222439c2.jpg)
Homegrown chard(not pictured)
Yum
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That's down right mean there. Why do so few of us love MW?
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Don’t know. Love MW in certain things. Mayo in others.
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No ever cared which was served myself
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I like both but only one in my family who likes MW
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(https://uploads.tapatalk-cdn.com/20200705/0b42f417263a9a02c432609f331b2b7d.jpg)
Brisket and fresh bread.
Mmmm.
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Looks good sam!
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Look at the bark on that bad boy!! Yum. Some sauce and bread and you can die a happy man!
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The ribs i made friday night were so good....i deboned them while they were still hot and gave them a chop. 2 days later the leftovers were used for rib tacos!
:beercheers: :beercheers: :beercheers: :beercheers: :beercheers: :beercheers:
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I sure like leftover smoked foods. Everything is enchiladas
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(https://uploads.tapatalk-cdn.com/20200706/e2b4bb34ffdc666f83f11106c0d03bd6.jpg)
Chicken tacos handed to me right after my shower last night after working in the heat all day.
And yes. Leftover Pulled pork tacos were on the menu the last few days. They also make good breakfast tacos.
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You guys are killing me. I'm lucky to get a left over pork chop from my wife once the kids are done.
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I once watch a friend come home to a hotdog, his wife gave the two worthless kids the steaks. He had a hotdog on a paper plate
I would loose my crap
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Tonight was cherry tomato pasta sauce. Olive oil, garlic. Sauté a bit on medium heat. Add cherry tomotoes. Cook until they start to burst. Increase the heat a bit. Add salt pepper and some red pepper flakes and sugar. Keep cooking and then use immersion blender to purée and then add fresh oregano and basil and keep cooking. Add al dente pasta and cook a few minutes more and serve with some fresh grated Parmesan
(https://uploads.tapatalk-cdn.com/20200810/16a5bf2d961828b7b94aa03605351786.jpg)
(https://uploads.tapatalk-cdn.com/20200810/a791071c14adae95c1accd3cd2fac30e.jpg)
This was served with rigatoni.
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Nice ^^^^^
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(https://uploads.tapatalk-cdn.com/20200820/4182f9271197625310034b8e661d9972.jpg)
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(https://uploads.tapatalk-cdn.com/20200820/38f4eb2f45e2110467a826f85c444688.jpg)
Bacon and cheese stuffed burger with bacon and cheese on top with grilled onions and jalapeño
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Wendy wanted asian and since all of them suck around here......she handed me a wok, ring and utinsels and said get to wok!
Put a season on it
And
Spicy Beef with vegetables and rice it was
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:likebutton: Nice job as always you two!
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Brisket stuffed potato. Good night
(https://uploads.tapatalk-cdn.com/20200907/f145ac13f002bda057497b110b69736c.jpg)
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Papa Johns, extra sauce grilled chicken and sausage pizza.
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Both of those......... :beercheers: :beercheers:
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Wifey got some flintstone T bones...they are salted and resting at the moment. Going on the grill shortly....
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Not tonight, but for tomorrows dinner.
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Ham and aged swiss, turkey and pepper jack sandwiches with a cup of tomato soup.
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Ham and aged swiss, turkey and pepper jack sandwiches with a cup of tomato soup.
HMMMM
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Ham and aged swiss, turkey and pepper jack sandwiches with a cup of tomato soup.
HMMMM
I'm a simple man, honestly I wasn't hungry but made myself eat something. Probably going to do the same tonight.
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Nate I’ll see your ribs and raise you
(https://uploads.tapatalk-cdn.com/20200927/a3f69ca1ea6e472731ea04275bfdef30.jpg)
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Nate I’ll see your ribs and raise you
(https://uploads.tapatalk-cdn.com/20200927/a3f69ca1ea6e472731ea04275bfdef30.jpg)
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Those look delicious!!!
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From my little girls 10th birthday. no cake this year, lol. 3 days marinated short ribs, chicken satay and cilantro lime shrimps, seared ahi tuna, hoisin sesame rice and baby bok choy and cucumber sesame salad. all her choices.
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Had some leftover tenderloin chain, didn't want to do burgers so we did a bucatini stroganoff.
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Holee freakin tamole
Thats looks really tasty!
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Shoot.
Now I’m hungry and there ain’t nothin like that in my future today...
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Just put 5lbs on,,,,,,,,,,,,,,,,,,,
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No description needed yeah it's cold(https://uploads.tapatalk-cdn.com/20201015/2673f458bf436dfef9eb44cc690d96d2.jpg)
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Don't care Jon, crinkle cut, hot or cold are the best fries out there and I'm prepared to fight over this, lol. just like Gorton's fish sticks!
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Crinkle cut= holds more ketchup
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It was good. I just wish the Styrofoam containers held heat better.
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Wrap it in foil and lay it in the engine compartment and make a lap around the field and it should be good to go!
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Some german cabbage and kielbasa
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I had a hankerin for some beef stew, and this recipe did not disappoint!
https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2-1946026
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Bro, I was wit ya for a pretty long ride. But I'm steppin off the train for a break while you get rid of that brown stuff.
Stew/soup and me...Not so much
Unless of course we're talkin' some yummy lobster bisque!!!
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Now that sounds like a good idea. That sounds great
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Looks good Nate, but I can’t help but remember the Ride2Recovery bicycle ride where the small Texas town welcomed us at the end of one days 60 mile ride by serving us stew.
Several of us the next morning had the runs sumpin’ fierce and almost couldn’t get on the bikes to ride the next 50 miles. We were eating Imodium like candy...
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(https://uploads.tapatalk-cdn.com/20201206/a94fc861a2820b3c1aab6b8fc130a94d.jpg)
Carne guisada tonight. Ready for a nap
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(https://uploads.tapatalk-cdn.com/20201207/3ca7fbb1cebfade5badd47b4cdcab488.jpg)
(https://uploads.tapatalk-cdn.com/20201207/06bf34397841f30fa726b3f11373aa7b.jpg)
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So I tried out the sous vide tonight. Had it for far too long, but never eat steaks at home.
Forgot a plated pic but it was a deadly medium rare. Did not let me down. Then was a bacon onion Brussels sprouts combo. Oh yeah and the fresh bread.
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(https://uploads.tapatalk-cdn.com/20201207/3ca7fbb1cebfade5badd47b4cdcab488.jpg)
(https://uploads.tapatalk-cdn.com/20201207/06bf34397841f30fa726b3f11373aa7b.jpg)
(https://uploads.tapatalk-cdn.com/20201207/d9924ce3366cadce26fb93562f2874af.jpg)
So I tried out the sous vide tonight. Had it for far too long, but never eat steaks at home.
Forgot a plated pic but it was a deadly medium rare. Did not let me down. Then was a bacon onion Brussels sprouts combo. Oh yeah and the fresh bread.
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Samm, may i recommend halving those sprouts, giving the a shake with extra virgin olive oil and some salt/pepper/onion powder/garlic powder, giving them a bake @ 350 until golden nice and golden brown all over. Bacon fat/grease adds to it as well...lol
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(https://uploads.tapatalk-cdn.com/20201214/cfc1631672ea7dd58e894f4c3c6e8428.jpg)
Bison burger. Still warm out of the oven artisan bun. Boring fries. Fresh brewed IPA. Don’t get much better.
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Many of you are probably like me in that you use foil a great deal in your smoking and cooking.
I’ve struggled to find a real bona fide heavy duty foil
After a great deal of research I’ve settled on this. 24 inches wide and extremely thick. Not really good for basic use but for wrapping big cuts of meat and lining pans on the smoker that won’t burn through.
Not cheap by any means at about $125 a roll but it is a huge roll (500 ft) that should last for years.
(https://uploads.tapatalk-cdn.com/20201220/ff5db1b917cf1927c6b7045826ed9024.jpg)
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I have a huge roll of that myself in the 18" x 500' size. Where did you find the 24"?
I am broadening my skills and expanding my cookbook.
Today i made some curry base sauce that will be used for a chicken saagwala recipe that i will be doing Monday night.
base sauce: https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/
chicken saagwala: https://greatcurryrecipes.net/2012/02/01/chicken-saagwala/
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Many of you are probably like me in that you use foil a great deal in your smoking and cooking.
I’ve struggled to find a real bona fide heavy duty foil
After a great deal of research I’ve settled on this. 24 inches wide and extremely thick. Not really good for basic use but for wrapping big cuts of meat and lining pans on the smoker that won’t burn through.
Not cheap by any means at about $125 a roll but it is a huge roll (500 ft) that should last for years.
(https://uploads.tapatalk-cdn.com/20201220/ff5db1b917cf1927c6b7045826ed9024.jpg)
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i think this is the same thickness?
https://www.webstaurantstore.com/24-x-500-food-service-extra-heavy-weight-aluminum-foil-roll/12224X5XHD.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI6KiB7sfb7QIVT_DACh1ZSAoYEAQYAiABEgKU8PD_BwE
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Many of you are probably like me in that you use foil a great deal in your smoking and cooking.
I’ve struggled to find a real bona fide heavy duty foil
After a great deal of research I’ve settled on this. 24 inches wide and extremely thick. Not really good for basic use but for wrapping big cuts of meat and lining pans on the smoker that won’t burn through.
Not cheap by any means at about $125 a roll but it is a huge roll (500 ft) that should last for years.
(https://uploads.tapatalk-cdn.com/20201220/ff5db1b917cf1927c6b7045826ed9024.jpg)
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i think this is the same thickness?
https://www.webstaurantstore.com/24-x-500-food-service-extra-heavy-weight-aluminum-foil-roll/12224X5XHD.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI6KiB7sfb7QIVT_DACh1ZSAoYEAQYAiABEgKU8PD_BwE
I like that stuff there. (https://uploads.tapatalk-cdn.com/20201220/cf941506ad3870ea37a206f2f388e465.jpg)
We bought that 1000’ roll from a restaurant supply when we lived in GA, 7 years ago.
It’s not the super thick stuff but we’ve been pleased with it.
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Many of you are probably like me in that you use foil a great deal in your smoking and cooking.
I’ve struggled to find a real bona fide heavy duty foil
After a great deal of research I’ve settled on this. 24 inches wide and extremely thick. Not really good for basic use but for wrapping big cuts of meat and lining pans on the smoker that won’t burn through.
Not cheap by any means at about $125 a roll but it is a huge roll (500 ft) that should last for years.
(https://uploads.tapatalk-cdn.com/20201220/ff5db1b917cf1927c6b7045826ed9024.jpg)
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i think this is the same thickness?
https://www.webstaurantstore.com/24-x-500-food-service-extra-heavy-weight-aluminum-foil-roll/12224X5XHD.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI6KiB7sfb7QIVT_DACh1ZSAoYEAQYAiABEgKU8PD_BwE
Could be. I can’t seem to find the website that I used to compare. Restaurant supply places are great go tos. I needed mine shipped to the boonies and shipping is stupid expensive for a 20lb roll of foil.
Reynolds wasn’t the only one but it was on Amazon and I have prime so it was easier.
In 5 years when I run out of this I’ll try that one for comparison lol.
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Wife made red beans and rice. Added this hot sauce that my mom made
(https://uploads.tapatalk-cdn.com/20201223/9dac1839341b6060e6d365a82bb8825f.jpg)
Little dab will do ya
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was it very hot?
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Is it pure trindad scorpion? Or is it something like, 4 jalapeños 1 scorpion, and whatever base she used.
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All scorpion. Oil and garlic and vinegar
1/4 tsp in a big bowl of beans is hot.
She grew them this year and brought me some seeds
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Yea that would be spicy! Scorpions are something to the tune of 1.7-1.9 million scoville. We grew them once, in AZ.... next to our jalapeño plants. Certainly turned up the heat on the jalapeños!
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All scorpion. Oil and garlic and vinegar
1/4 tsp in a big bowl of beans is hot.
She grew them this year and brought me some seeds
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Yea that would be spicy! Scorpions are something to the tune of 1.7-1.9 million scoville. We grew them once, in AZ.... next to our jalapeño plants. Certainly turned up the heat on the jalapeños!
Both of you need to go sit in the corner and counsel yourselves.....whats next, you need to use the other bathroom?
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It is how they "feel" right?.
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Nate if you are talking smack about how much heat you can handle,I wish you were here. I can eat fire on a stick and this stuff is hot.
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All scorpion. Oil and garlic and vinegar
1/4 tsp in a big bowl of beans is hot.
She grew them this year and brought me some seeds
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Yea that would be spicy! Scorpions are something to the tune of 1.7-1.9 million scoville. We grew them once, in AZ.... next to our jalapeño plants. Certainly turned up the heat on the jalapeños!
Both of you need to go sit in the corner and counsel yourselves.....whats next, you need to use the other bathroom?
Lol, I’m sure I’d still eat it, and enjoy it. However I’d need mop when done, don’t know what happened but my face has begun sweating when consuming anything with heat, including jalapeños.
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Yeah, I used to eat fire three meals a day, but as I get older, I have to limit to one or two meals lol....
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Broke in my new 16qt pot by making carne guisada
(https://uploads.tapatalk-cdn.com/20201225/4c8fc64d94a0972905c9a4d69a2e14d4.jpg)
Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20201225/b8318d0b6ea059f246607f47cd7956b0.jpg)
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Dang that looks good. Yep, not hot enough until you sweat and you nose clears!
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Philly cheesesteak on hot out of oven bun.
Not at all traditional but totally delicious.
(https://uploads.tapatalk-cdn.com/20201226/839db23a72eefe4ed3aaaa783e6d5dd0.jpg)
(https://uploads.tapatalk-cdn.com/20201226/88658faba12e23abe6f6158f44997ed4.jpg)
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That’s looks good.
We’re having crockpot roast with onions carrots and gravy, a salad, fresh backed focaccia and mashed potatoes.
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Wife made tri-tip, but was way overdone. Was just OK.
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Philly cheesesteak on hot out of oven bun.
Not at all traditional but totally delicious.
(https://uploads.tapatalk-cdn.com/20201226/839db23a72eefe4ed3aaaa783e6d5dd0.jpg)
(https://uploads.tapatalk-cdn.com/20201226/88658faba12e23abe6f6158f44997ed4.jpg)
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Samm, did you make that bread from scratch or freezer?
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Philly cheesesteak on hot out of oven bun.
Not at all traditional but totally delicious.
(https://uploads.tapatalk-cdn.com/20201226/839db23a72eefe4ed3aaaa783e6d5dd0.jpg)
(https://uploads.tapatalk-cdn.com/20201226/88658faba12e23abe6f6158f44997ed4.jpg)
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Is that critter, or cow?
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Nate, four ingredient no knead bread. Divided into hoagie buns.
Cookin with Steve on YouTube has the details.
3-31/2. Cups flour
1-2 tsp salt
1/4 tsp yeast
10-12 oz water.
Mix with plastic handle and only knead to incorporate all flour.
Rest 12-24 hours.
Punch down and rise an hour.
450 for 30 mins covered, 3-5 uncovered to crust up the crust.
Don, was a fantastic use of an 18 oz ribeye.
Done with critters before, but the fat from the beef is important.
Enough for four, so have leftovers too.
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Kat surprised us all on Christmas with a huge Prime Rib roast. Something like $125 worth of beef...and so good!
My son in law has two cows that we will butcher in the next six months or so, and if it all works out I will have several cows on my farm by summer. With that, we should have a steady supply from then on.
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(https://uploads.tapatalk-cdn.com/20210111/65e43a852a860d78ba923a20ae12d74d.jpeg)
Don’t pull my man card....
Roasted Beet, Butternut squash, Parsnips, Kale. Sautéed snow peas, pear tomatoes. All over Farro grain with some salmon on top.
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(https://uploads.tapatalk-cdn.com/20210111/65e43a852a860d78ba923a20ae12d74d.jpeg)
Don’t pull my man card....
Roasted Beet, Butternut squash, Parsnips, Kale. Sautéed snow peas, pear tomatoes. All over Farro grain with some salmon on top.
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You wont hear any ribbing from me TRN, i am embracing my vegetables more and more!
Wendy made turkey zucchini burgers with grilled onions, mushrooms and zucchini slices for dinner tonight and it was really really good!
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I’d let ya cook that for me. Looks great
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(https://uploads.tapatalk-cdn.com/20210111/65e43a852a860d78ba923a20ae12d74d.jpeg)
Don’t pull my man card....
Roasted Beet, Butternut squash, Parsnips, Kale. Sautéed snow peas, pear tomatoes. All over Farro grain with some salmon on top.
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I see salmon...What's all that other stuff, garnish?
;-))
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Wendy made some shrimp and vegetable pho with a rice type noodle. It was dang good!!!!
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Dang that looks good.
We had bison burgers on fresh from oven pretzel buns.
(https://uploads.tapatalk-cdn.com/20210117/80619fc28a1b595fa8bd71baedf6a810.jpg)
(https://uploads.tapatalk-cdn.com/20210117/15f54fc041d38802e21b63e4cff5cab7.jpg)
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(https://uploads.tapatalk-cdn.com/20210111/65e43a852a860d78ba923a20ae12d74d.jpeg)
Don’t pull my man card....
Roasted Beet, Butternut squash, Parsnips, Kale. Sautéed snow peas, pear tomatoes. All over Farro grain with some salmon on top.
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I see salmon...What's all that other stuff, garnish?
;-))
I was going to make a comment about Don going vegan for 5 min sometime back, but nah that wouldn't be cool.
That looks excellent Charles, I'd eat it in a heartbeat.
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Tried a new recipe tonight.
https://www.foodnetwork.com/recipes/valerie-bertinelli/chicken-sambal-4614725
I couldn’t find galangal so I used ginger which is in the same family. I also used olive oil instead of coconut oil and I used just chicken thighs.
Worked really well and plan to do it again, but probably add some Thai chilis and garnish with some fresh sliced jalapeños
Sent from my iPad using Tapatalk(https://uploads.tapatalk-cdn.com/20210125/b5d3c36e865f2bb43a5b092c895a3469.jpg)
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I'm drooling guys, stop!!!!
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Cioppino got the tap for tonights dinner.
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Cioppino got the tap for tonights dinner.
photographic evidence required!
lookin good tex, even if it's from the former better half of van halen. ;-)
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Tate do you remember her from the 80s?? Whoa Nellie!!!
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Tate do you remember her from the 80s?? Whoa Nellie!!!
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I could expound on a very long list of 80's ladies, but to keep the spirit of the forum intact I'll just say I clicked on the link just to see if there MIGHT be a video. Next time hit the Asian market for the galangal and stock up on kaffir lime leaves. you can dry them too like bay. it's worth the investment. Thighs all the way sir, good work.
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Thanks Tate. Can you describe the difference in taste of galangal and ginger? I know they are from the same family of rhizomes but don’t know the flavor.
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it's a lot more citrusy and sharp and kind of a piney background flavor. less "hot" if that makes sense.
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Sounds like a good description of an IPA to me.
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You're not kidding Bob!
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Sounds like a good description of an IPA to me.
You're not kidding Bob!
To the corner with you both for that filth talk of sour pine tree in a bottle!
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New game of Indian curry for me.
Mama wouldn’t be able to eat it. Too hot.
But something good.
(https://uploads.tapatalk-cdn.com/20210128/1f7feecbd20fced41e3499986e16f472.jpg)
(https://uploads.tapatalk-cdn.com/20210128/340ca0e5b8d7a9aedcd428aa6b24fa9e.jpg)
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New game of Indian curry for me.
Mama wouldn’t be able to eat it. Too hot.
But something good.
(https://uploads.tapatalk-cdn.com/20210128/1f7feecbd20fced41e3499986e16f472.jpg)
(https://uploads.tapatalk-cdn.com/20210128/340ca0e5b8d7a9aedcd428aa6b24fa9e.jpg)
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Sam, what kind of peppers did you use to add the heat?
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I used scotch bonnets as they were handy.
Other option was habanero, and didn’t want the bitter from it.
Only used one so mama could enjoy but was too small of a batch.
So I had to eat it all. Lol.
Thai chillis are a good alternative, depending on your heat it takes a few.
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looks really good sam, bet that warmed you up. I can smell it through the screen!
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Sriracha bacon mac & cheese burger for dinner last night. And no, I don't partake in that hippie lifestyle here in WA.
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But if you did that would be the bomb!
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Sriracha bacon mac & cheese burger for dinner last night. And no, I don't partake in that hippie lifestyle here in WA.
I'm listening.
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2 beautiful over easy eggs on top of a bed of Spicy ground turkey and shaved Brussel sprout hash, a sprinkle of some cheese for me (I like my cheese) and a drizzle of sriracha!
Breakfast for dinner.....yum!
Regardless of your taste for Brussel sprouts, this was DAAAAAMMMMMMMMMMMNNNNNNNNN GOOD! Did i mention that its a really healthy dish.....minus the cheese of course.
https://mylifecookbook.com/sausage-brussels-sprouts-hash-low-carb/
Wendy told me she used some of both recipes for this meal.
https://www.skinnytaste.com/spicy-pork-brussels-bowls/
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That looks great, Nate!
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2 beautiful over easy eggs on top of a bed of Spicy ground turkey and shaved Brussel sprout hash, a sprinkle of some cheese for me (I like my cheese) and a drizzle of sriracha!
Breakfast for dinner.....yum!
Regardless of your taste for Brussel sprouts, this was DAAAAAMMMMMMMMMMMNNNNNNNNN GOOD! Did i mention that its a really healthy dish.....minus the cheese of course.
https://mylifecookbook.com/sausage-brussels-sprouts-hash-low-carb/
Wendy told me she used some of both recipes for this meal.
https://www.skinnytaste.com/spicy-pork-brussels-bowls/
I can always send you some cheese.
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Ok boys. Lesson in how to achieve food coma
Home made Mac and Cheese. Make a béchamel sauce with butter and flour and then incorporate half and half and whole milk and then start adding shredded gruyere and cheddar to make the sauce. Add some salt, pepper, paprika 1 pound of chopped bacon and 4 diced jalapeños (https://uploads.tapatalk-cdn.com/20210214/2e8f1eb38582d42e7ee5fa5159df755c.jpeg)
and then add to large elbow Mac cooked al dente. Add half to a greased dish and then a layer of cheeses and then the rest of the Mac and then the rest of the cheeses. Bake 20 minutes. Serve. Eat, sleep.
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Nate that look tasty. I need to clean up my diet a tad but will not give up good food.
Speaking of good coma food. My chicken/shrimp alfredo will make you eat until your sick (yes I have).
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I’m not Nate,but I’ll take that as a compliment!
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I meant that for you anyway.
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Ok boys. Lesson in how to achieve food coma
Home made Mac and Cheese.
Add some pulled pork or brisket on the side with some baked beans and let me know when to show up.
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Roger, Bobby. I’m contemplating adding chopped brisket to the Mac and cheese to see how that will work.
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Tonights feast will consist of smoked pulled pork ruben egg rolls (air fryer ones for wendy) and roasted (with bacon grease) brussel sprouts.
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The star players for the russian/thousand island spicy dip
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They turned out pretty good.
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Roger, Bobby. I’m contemplating adding chopped brisket to the Mac and cheese to see how that will work.
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Obviously by adding brisket to it, the Mac N Cheese can only be better.
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Lobster bisque with the ultimate grilled cheese sandwich....(good sourdough, thin sliced yellow cheddar, thin sliced 10 year aged tillamook extra sharpe white cheddar, shaved parmigiano-reggiano and gruyere cheese).
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Sounds good
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https://m.facebook.com/NetflixANZ/videos/450714615489204/
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I'd like that sandwich with some ham or turkey added.
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I did some ham and cheese casserole tonight, pretty simple white sauce, two cups of milk total, three cups dry egg noodles cooked, 1 cup cubes or shredded cheese, then bake in oven for 25 min and 350
Photo to add when I pull it from the oven
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I did some ham and cheese casserole tonight, pretty simple white sauce, two cups of milk total, three cups dry egg noodles cooked, 1 cup cubes or shredded cheese, then bake in oven for 25 min and 350
Photo to add when I pull it from the oven
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Sounds good. I like simple, especially since I get home and don't feel like cooking to much lately.
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And I didn’t take a picture. I laid down on the floor, took a nap the wife pulled my dinner out of the oven.
It is really easy and fast if you can make a white sauce
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Chicken marsala (on the lighter side) on a bed of rice pilaf.
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We picked up an air fryer, it’s been a good addiction to the cabinet
Tonight we did some cod fillets and put them in tacos, with fresh avocado, tomatoes, cheese n what not. Pretty good for fast meal
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So let me start out with a little information for you to read before the next post:
https://en.m.wikipedia.org/wiki/Piedmontese_cattle
There is a company here in lincoln called certified piedmontese and has what they consider a high end steak house.
This beef is considered to be above kobe/wagu
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So tonight i had my very first dry aged steak.
This slab of 20oz bone-in ribeye was dry aged 100 days and served medium rare with a house made aujus reduction.
I will admit that either i am completely oblivious or very misinformed on how a steak should be served.
1. The steak was served just above lukewarm....as in not even hot enough to melt the gorgonzola compound butter.
2. Large portions of the exterior were quite crispy.
3. If dry aging gives the flavor of what i had this evening.....they can keep it.
All in all....i cannot say that my experience was worth it.
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Sounds like an apology is in order, sorry for your misfortune
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1. The steak was served just above lukewarm....as in not even hot enough to melt the gorgonzola compound butter.
They rested it too long, server was slow to pickup, don't know what they're doing
2. Large portions of the exterior were quite crispy.
Meat guy did not trim properly, HARD portions should be removed entirely exposing a tighter, denser, but still soft interior. Also, could have been under the salamander too long on one side
3. If dry aging gives the flavor of what i had this evening.....they can keep it.
I'm sad your experience was like this. El Gaucho if you're in town will change your mind, (and empty your wallet)
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You can do much better sir, which is why I don't go out to each much anymore. Get you a porterhouse and get cracking. I expect a full report.
https://ifood.tv/storage/193965-how-to-dry-age-beef-alton-brown-style
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Thanks tate.
I have shredded beef on the smoker now and my rolled rump which i am turning into roast beef slices is cooling on the counter as i type this.....lol
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Or somewhat closer. The Precinct owned by Jack Ruby. Close to Don and still one of the best steaks I’ve ever had
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Got some thin sliced roast beef for french dips or roast beef sammiches
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YUM!!!!!
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And enough to go in the freezer for future meals.
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And enough to go in the freezer for future meals.
I'll take a pack or two.. to help you out with storage and space concerns you may or may not have known you have.
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And enough to go in the freezer for future meals.
I'll take a pack or two.. to help you out with storage and space concerns you may or may not have known you have.
If you happen to ever drive down here, i will send you home with a cooler full of stuff. Just ask mike how much i give him when he comes down here for a week.....lol. speaking of, he still has to give me back my jars.
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All washed and stacked under the sink of my trailer waiting to return next month – Bob wants a big jar of them pickles you had last time they didn’t even last one evening!
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If you happen to ever drive down here, i will send you home with a cooler full of stuff. Just ask mike how much i give him when he comes down here for a week.....lol. speaking of, he still has to give me back my jars.
Not sure when I'll be heading back down to Nebraska. If I get a promotion at work I'll probably be coming down to take some training in Omaha. I'll let you know.
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Put this in the fridge a few days ago,
(https://uploads.tapatalk-cdn.com/20210325/adeedd943534051f7c6a0ab9f00a9e24.jpg)
Then smoked and shredded
(https://uploads.tapatalk-cdn.com/20210325/836bb2545f27fe9097b2cf00d6b5232e.jpg)
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i will be the first person to honestly say that i never believed in what Japanese MISO and dashi could bring to a recipe/dish.
well, last night i gave it a try and all i can say is "where have you been all of my life?!" I HAVE NEVER tasted a steak the good in my life!!!!!!
last night for dinner (i was using my newly modified towels :grin:) i made grilled T-Bone steaks with miso sauce and some roasted potatoes.
here is where i got the miso sauce recipe from: https://andrewzimmern.com/recipes/grilled-ribeyes-with-miso-sauce/
Miso Sauce:
- 3 egg yolks, 4 if your eggs are small
- 1 cup Japanese blond miso paste
- 1/4 cup plus 3 tablespoons sugar
- 1/2 cup sake
- 1 teaspoon dashi no moto instant dashi powder
instructions
1. Mix together all of the ingredients for the miso sauce and whisk over a double boiler until the the sauce is thickened. (bring it up to 160-165 temp)
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this is my next adventure!
https://andrewzimmern.com/recipes/lobster-and-asparagus-salad-miso-mustard-vinaigrette/
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proud of ya! l have a miso butter recipe that works for a great finisher for almost any meats, especially fish, just a good salty flavor bomb. that does look like it ate really really well!
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We have a balsamic miso vinaigrette salad dressing that we make, even the kids love it.
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Individual chix pot pies for dinner.
Becareful, as this recipe makes a lot!!!! I halved it and was just about right.
https://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe-2014304
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Stuffed burgers. Blue cheese and bacon. Aged extra sharp cheddar bacon and jalapeño.
Made a half bacon cheddar jalapeños and half blue cheese and bacon
(https://uploads.tapatalk-cdn.com/20210404/4433fbc8c8e428f77e3f2e4730d983c6.jpg)
(https://uploads.tapatalk-cdn.com/20210404/c6c02b08d680d38d7d3ead1287bbbbc2.jpg)
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You've set the bar pretty high for the coming suitors to those young ladies of yours. No one is going to be able to cook like dad did. Gonna be tough on those young men...I should pray for them!
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You should pray for me.
I used the excavator I rented to dig I big hole in the woods while I had it.
Just need some lime....
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You should pray for me.
I used the excavator I rented to dig I big hole in the woods while I had it.
Just need some lime....
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Wink emoji
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Made a little bacon jalapeño penne Mac and cheese. Béchamel with Cheddar and Gruyere
(https://uploads.tapatalk-cdn.com/20210517/1e4da9f5cd11882a0975cecf479f8805.jpeg)
and some bread crumbs on top.
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I'm drooling over the burgers!!!!!!!!!!
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Birria tacos. the picture isn't as great as i'd like it to be as it was almost an afterthought after having 3rds on them... maybe some pendleton was involved...
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When your asked to break out the flat top to make brunch, you keep it out and do philly's on the flat top!
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i am sad i was not there...
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Made the girls and our houseguest scallops and poached pears with bourbon vanilla caramel.
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Holy Tamale!
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smoked tomato ratatouille pappardelle with chicken thighs and roasted red pepper sauce
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So what happened to bacon eggs and fried spuds? Hunting camp is coming right up and unfortunately none of those fine eats will be on the menu
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Well bring Tater with,,,,,,,
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I’ll see your ratatouille and raise you a brisket
(https://uploads.tapatalk-cdn.com/20210925/6b4bc70167f280e6fc0c5e42ceb80fa3.jpg)
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Tex, now that right there could happen in camp.
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(https://uploads.tapatalk-cdn.com/20210925/73f43e623cb1c3a2715f0860d85ad650.jpg)
Getting closer
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Going on the charcoal grill low and slow for supper tonight. Pork loin split and stuffed with green peppers and onions marinade with good ole Dorothy. Only made in Nebraska. (https://uploads.tapatalk-cdn.com/20210925/bf001cb996341bcce3c00ab1cb36ea7d.jpg)(https://uploads.tapatalk-cdn.com/20210925/9d8810d99832b60edde2ec31598d684e.jpg)(https://uploads.tapatalk-cdn.com/20210925/09549fc3a4240b97bd5ac6a773c35194.jpg)
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18 hours 45 minutes. 205 internal. Now wrapped and napping for 1-1/2 hours. I prefer 3 but it stalled longer than I expected.
(https://uploads.tapatalk-cdn.com/20210925/54db2466b8530e36e4a7720c2d560066.jpg)
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Loin got a little warm on me. Dried out a little bit but was still really good. With a side of 4 racks of ribs. Each with a different rub. (https://uploads.tapatalk-cdn.com/20210926/a4c093a74448fcd566ba45bf6f4c63e2.jpg)(https://uploads.tapatalk-cdn.com/20210926/d1c574073f487ecb5ded3baf0bee4254.jpg)
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some smoked cabbage turned into slaw with a little grilled chicken on the side.
here is the recipe for the sauce:
One head chopped cabbage - no other vegies!
1/2 cup vinegar
6 tbs sugar
6 tbs EVOO
2 1/2 tsp dry mustard
1 tsp celery seed
1 tsp dried celery
1 tbs hot sauce to taste
Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving.
This will juice up quite a bit so you can use a slotted spoon to serve if you wish.
Bump
Is this it Nate? Probably not... just actually read it
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Lol......i actually found that one earlier while looking for the other one.
That one is for a non dairy/non mayo type slaw.
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Looks like the hippy is sliding a little further towards the left coast;-) Good looking fish there Shawn
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Finally got a brisket under my belt. Not my finest work, but no one complained. 12lbs to start came to 9lbs trimmed, salt/pepper, garlic and onion powder and some chili powder. offset smoker with briquettes and hickory and white oak chunks. 225* for 10 hrs when the stall broke, wrapped in double alum and finished in the oven at 300 until it hit 205, then dropped the heat to keep warm, (170ish, we do this with the prime ribs in the restaurants and hold for hours) and let it coast back down to 180 over the course of 2 hours, then rested on the counter for half an hour. I would have lost points on the bark, I wrapped too early i think and it steamed soft, but burnt ends were top notch, fat content was good, moisture was fantastic. if i didn't have an army to feed, i would have not sped things up in the oven, but 10/10 would do again.
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top pic on the grill is at the 10 hr mark when it finally broke its stall at 163*
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Nice first try.
Try butcher paper next time. Good compromise between fighting the stall and bark. You can also put it back on without foil or paper for the last 30 minutes a little hotter to firm the bark again. Rest is the most important part.
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Thanks TRN, hoped you'd chime in here. I couldn't afford the gamble on 15 people eating, so I erred on the side of too soft vs tough. in commercial situations, we'd hold in the sham at 125* for up to 15 hrs AFTER they were done, but i think i pulled from the smoker early, because the moisture was still on the surface when i wrapped it. didn't know you could re-fire to crisp up the bark, but next time I'd rather just keep it on smoker for the whole cook.
how long do you rest in paper, and do you rest after paper?
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good job tate!!!!
I echo Charles on the butcher paper.
if in the future you want brisket, give this a try. do exactly as he says (no temp probe in it) and youll be good.
https://www.bbq-brethren.com/forum/showpost.php?p=3057690&postcount=4
BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB
Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
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Thanks TRN, hoped you'd chime in here. I couldn't afford the gamble on 15 people eating, so I erred on the side of too soft vs tough. in commercial situations, we'd hold in the sham at 125* for up to 15 hrs AFTER they were done, but i think i pulled from the smoker early, because the moisture was still on the surface when i wrapped it. didn't know you could re-fire to crisp up the bark, but next time I'd rather just keep it on smoker for the whole cook.
how long do you rest in paper, and do you rest after paper?
i have held it in a small cooler that was preheated with boiling water and wrapped in a towel for 3-4 hours
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Nate’s on point. I rest at least 3 hours in a preheated cooler. It will stay warm enough to serve for 6 hours.
When I’m under pressure I just start earlier knowing I can hold for up to 6 hours. That gives me a 3 hour window.
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Well I did a hybrid.
6 hours in smoker.
4 hours in oven foil wrapped.
Let rest for about 6 or so in the oven.
Hit it with low heat to reheat.
Bark formed up.
Terrible to cut.
Super tender.
Brisket, red lobster biscuits (keto) and tomatoes.
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thank you gents, appreciate all the feedback and will let you know how the next one turns out.
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2 packs of chicken ramen with 2 bunlength hotdogs.
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2 packs of chicken ramen with 2 bunlength hotdogs.
Thats some high dollar michelin star rated culinary expertise right there.....
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2 packs of chicken ramen with 2 bunlength hotdogs.
Thats some high dollar michelin star rated culinary expertise right there.....
Well I don't like to brag or anything. I keep my skills a secret.. or something similar?!
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Well was for lunch yestertag for the guys at work.
About 20# of butt for some good ole pulled pork.
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My little smoker.
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Do tell us more about the smoker
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Charles.
It’s home made.
2” thick garage door window cutouts.
A buddy knew a guy at a door place.
18 gauge aluminum formed in angles and such to joint.
Large stove elements one each side.
Boiler temperature controllers. (I have digital to upgrade but meh it’s working)
Well I was an electrician by trade so spares and junk parts make up the controls.
Two sides.
Two controllers.
About 250 max is the downfall. I fear for the panel integrity.
Timer for runtimes.
240 volts is the hiccup.
It’s huge as well.
I think I did 200 Lbs of garlic sausage at once.
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Scratch Phillys tonight.
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Beats the corn dogs I had
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Scratch Phillys tonight.
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Oh, freakin', NO
My fav...I just tear up a philly. I believe I am probably made up of over 50% philly sub parts
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We had a mess of wonderful (https://uploads.tapatalk-cdn.com/20211025/1da927065cfe0e309eefc3682f982b8d.jpg)
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^^^^ Yum, Yum Lookin'
What is that?
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^^^^ Yum, Yum Lookin'
What is that?
Smoked stuffs, peppers, onions, tomatoes, sausage hot and mild, tomato sausage. Add rice and you have a $10 meal that serves 10 people or makes good leftovers
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Prime brisket on. Got some guys coming tomorrow afternoon.
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^^^ Got me wishing I was one of them!! ;-) ^^^^^^^
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^^^ Got me wishing I was one of them!! ;-) ^^^^^^^
Say when and I’ll make it happen for you as well ;-). Or I’ll bring the smoker when I visit
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Single man food tonight.... :beercheers:
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Well you made it home in one piece
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Is that a michelada? I’d be embarrassed to say what Ive had on single guys night
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Well you made it home in one piece
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Thankfully yes....lol
Is that a michelada? I’d be embarrassed to say what Ive had on single guys night
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That is a nate special red beer right there
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Well you made it home in one piece
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Thankfully yes....lol
Is that a michelada? I’d be embarrassed to say what Ive had on single guys night
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That is a nate special red beer right there
How do you make your red beer? I just dump some homemade tomato juice in my bud light. Some people fancy it up a bit with some pickle juice and Tabasco. Kind of like a bloody Mary with beer.
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Well you made it home in one piece
Thankfully yes....lol
Is that a michelada? I’d be embarrassed to say what Ive had on single guys night
That is a nate special red beer right there
How do you make your red beer? I just dump some homemade tomato juice in my bud light. Some people fancy it up a bit with some pickle juice and Tabasco. Kind of like a bloody Mary with beer.
yes jon, I am one of those guys that zhuzhes up their red beer.
i take my 34oz beer mug, add about 4-5 good dashes of the lousiana hot sauce, then add about 5oz of the mr. and mrs. T's bold and spicy bloody mary mix, and then i top it off with a 25oz bud light chelada fuego.
sometimes i put a splash of olive juice in there along with some garlic and jalapeno stuffed olives.
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I don't like a lot of heat but the garlic has my curiosity up.
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You guys trying to make a Bud Light drinkable. Just pour yourself a good IPA and enjoy.
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You guys trying to make a Bud Light drinkable. Just pour yourself a good IPA and enjoy.
This!
But when I see to stay semi straight for a day of working I’ll do bud light with Clamato.
Hard to find down in the US. Common as water up here.
It’s all that mixed together in one.
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You guys trying to make a Bud Light drinkable. Just pour yourself a good IPA and enjoy.
This. Or make a stinking Bloody Mary already.
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You guys trying to make a Bud Light drinkable. Just pour yourself a good IPA and enjoy.
God bless the Northwest! lol. love ya Bob! I would expect nothing less.
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You Midwest guys and your light beer kill me. reminds me of when I had to go to MN to teach the Zumbrota guys about our differential software and the best beer I could find was a nice Goose Island IPA. That is until after the 5th beer I was still stone cold sober and read the box and realized they still have blue laws and my normally 6-7% ABV was just slightly above that of non-alcoholic beer.
That being said, I will defend Nate's Michelada; they are delicious on a hot day and Charles should know better. https://en.wikipedia.org/wiki/Michelada
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I should ban the both of you for even speaking about that disgusting pine tree tasting filth!!
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I like fat tire and a few others. Red stripe is good now and them. But Bud Light is my typical go to because I can't get Yuengling here.
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Oh I know better. Still don’t like it. :-0
I don’t do light beer of any kind unless I’m trying to hydrate and then its silver bullet
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I was always a Miller lite guy myself so maybe there is something to that Midwest comment…..
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I was always a Miller lite guy myself so maybe there is something to that Midwest comment…..
Wendy is a miller lite fan as well.
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I like fat tire and a few others. Red stripe is good now and them. But Bud Light is my typical go to because I can't get Yuengling here.
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I have to admit whenever I would visit customers in FL I would fly home with a case of Yuengling.
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I should ban the both of you for even speaking about that disgusting pine tree tasting filth!!
so you're a big fan of Gin then I take it?
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I should ban the both of you for even speaking about that disgusting pine tree tasting filth!!
so you're a big fan of Gin then I take it?
Exactly!! No amount of cucumber is fixing that Mr. Hendricks
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So tonight I made two dishes. My carne guisada recipe and a new carne adovada recipe
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Tex, those look amazing!
RealMan recipe book anyone???
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Tex, those look amazing!
RealMan recipe book anyone???
Between the list of good cooks on here I think it would be a great mix of awesome food. We know the photos would be great to look at also
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Interspersed with some field expedient food stories.
How many recipes does it take to make a small cookbook?
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Depends on how small you want to make it.
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Tex, those look amazing!
RealMan recipe book anyone???
Between the list of good cooks on here I think it would be a great mix of awesome food. We know the photos would be great to look at also
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Well, I'm getting smart about book publishing. Thing is the initial costs to publish is around $5000
So could we sell enough to recover monies??
Doubt it
But cool idea
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But I will entertain the idea simply because with proper branding and sell it on the coattails of my old book and upcoming one, there may be a stronger market...
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How great would it be we fund the site with a goofy cookbook that started as a random idea.
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How great would it be we fund the site with a goofy cookbook that started as a random idea.
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Could happen
Caveat: If I front the $5K to do it, Big Don gets paid back before we start payin' for stuff!
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What to make when bachin it up?
Reuben pizza of course!
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Home made or cardboard pizza?
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Home made or cardboard pizza?
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Homemade, i get the crust from papa murphys and everything else is from home.
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Home made or cardboard pizza?
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Homemade, i get the crust from papa murphys and everything else is from home.
We pretty regularly do home made pizza but have always had a hard time finding a good crust. Recently we followed the recipe on the back of the yeast pack for pizza crust and it is by far the best crust we have tried.
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We do home made pizza every Friday night. I’ll grab the pizza dough recipe we use and put it out here. We usually quadruple the recipe and it’s all gone at the end of the night with all the children making their own.
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Home made or cardboard pizza?
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Homemade, i get the crust from papa murphys and everything else is from home.
Same goes for the big-Dave household recipe pp...
We pretty regularly do home made pizza but have always had a hard time finding a good crust. Recently we followed the recipe on the back of the yeast pack for pizza crust and it is by far the best crust we have tried.
Would you mind sharing it please?
Pizza is just a great anytime meal...
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We’ve become fans of using garlic Naan.
Simple, easy one portion per.
But I’m a sucker for home made too.
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We’ve become fans of using garlic Naan.
Simple, easy one portion per.
But I’m a sucker for home made too.
I like that idea samm
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Simple recipe i use.
https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714
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So what do you make with corned beef, peppers and onions and hogie buns that need to be used up while baching it?
Some cheese steaks of course....lol
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That'll work!
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Well , it is Spring and the gas BBQ is ready to go. Mixed up some olive oil and seasoning and added some cut white onion, summer squash, cherry tomatoes, and beef sirloin to soak up some flavor. Elk or deer blackstrap works nicely too. Also a bunch of large shrimp dripping in butter just because. Sorry, no photos and a smoker grill would be better but not set up yet.
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Well , it is Spring and the gas BBQ is ready to go. Mixed up some olive oil and seasoning and added some cut white onion, summer squash, cherry tomatoes, and beef sirloin to soak up some flavor. Elk or deer blackstrap works nicely too. Also a bunch of large shrimp dripping in butter just because. Sorry, no photos and a smoker grill would be better but not set up yet.
Nice!
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Picked up a couple prime ribeyes in Bozeman while dropping daughter off at college #officialemptynesters and the wife prepared these in Dutch oven over fire with mushrooms and leaks adding in a side of mashed potatoes. Even had enough steak left tonight for steak and eggs tomorrow after our morning hike in glacier.
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Looks edible!
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Looks mighty tasty, i miss campfire cooking! if you guys travel the going to the sun road, check out the big rock crevasse about halfway up to the summit near lake mcdonald. there's about a halfmile walk from the hwy up to a vantage point near the top of the falls to check out the nearly mile long crevasse through the solid rock, and the waterfall Tate fell off when he was 10 because climbing over the fence for the better picture is always the better idea. :rolleyes:
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Tate, we drove it yesterday for first time in two trips. Last time end of June 5 years ago they had a foot of snow week before we arrived and it was closed. Now you have to buy ($2) a 3 day pass to get in and drive the road or access anything along it. More covid crap and people enjoying the outdoors.
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Great Grandad's initials are somewhere along the shoulder on one of those bricks. incredible drive, pretty jealous right now...
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Great Grandad's initials are somewhere along the shoulder on one of those bricks. incredible drive, pretty jealous right now...
Agreed, phenomenal drive. Definitely top ten in the US, road was finished in 1932 so I’m assuming ccc built it. But can’t recall atm, took a boat tour on lake McDonald last time we were here and they covered that
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Does anyone else think that Shawn’s picture looks like a magazine ad? Perfect grass around the fire ring and beautiful firewood.
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Does anyone else think that Shawn’s picture looks like a magazine ad? Perfect grass around the fire ring and beautiful firewood.
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Clip art
Didn't think it was real!
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Oh, it was real and we sliced up left overs and made a fork n knife sandwich from bagels, an egg over easy and slice of American cheese tonight for supper….. sorry no pics my fingers were too gooey as I devoured it
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Dang guys, this hurts just thinking about it.
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Everything tastes better in a cast iron dutch oven over a fire
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Everything tastes better in a cast iron dutch oven over a fire
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I can see a pot of pinto beans and peppers and onions...
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Great Grandad's initials are somewhere along the shoulder on one of those bricks. incredible drive, pretty jealous right now...
Agreed, phenomenal drive. Definitely top ten in the US, road was finished in 1932 so I’m assuming ccc built it. But can’t recall atm, took a boat tour on lake McDonald last time we were here and they covered that
This is correct sir. Great Grandpa built the road, Grandpa helped with trails and cabins as part of the ccc.
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How cool is that! :likebutton:
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I am betting your great grandfather had some good stories about that project.
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he passed before i was born, but grandpa said there were a lot of cool keepsakes buried under the bricks that line the road.
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Second to last evening of our trip. Earlier in the trip we made home made ice cream while in Bozeman for our daughters and their friends. Instead of doing the right thing and sending the excess ice cream home with them my wife kept it and we’ve ate several bowls of it for last two weeks. Fast forward to this evening and she bakes and apple pie. Great end to a long day traveling from St Regis MT, down thru part of Idaho and into Wy……
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This was from 24 hours ago, last night of our trip. Couple ribeyes we had left, some veggies and taters. Then of course some cornbread, it didn’t disappoint.
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As Bobby likes to say often; "I hate you"
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"The Dutch-oven travelers"
Looks so good!
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As Bobby likes to say often; "I hate you"
Not as often lately due to working more than before. Plus a new position at work, and backpack camping trip on Isle Royale in a couple weeks to get ready for.
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Sophie's birthday was last week, and she requested her favorite junk food, crab rangoon. pretty simple:
8oz cream cheese softened
12 oz K-rab, (the good old fake stuff is classic. you can go all out on real crab, but i think the krab actually tastes better in this)
1/2 cup green onions
1/2 tsp garlic powder
1 tsp Worcestershire sauce
wonton skins at least 24
1 egg lightly beaten with a small amount of water for egg wash
oil for frying
mix cream cheese, crab, W sauce, green onions, and garlic powder until combined.
lightly brush outer edges of wontons with egg wash
dollop a heaping teaspoon in the center and pinch the sides together to make a star pattern. repeat until you run out of filling, typically get two dozen or so.
deep fry at 350 flipping occasionally until GBD, (golden brown and delicious) and serve hot with sweet and sour sauce or sweet chili sauce
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THANKS!
Gonna do this. I love crab Rangoon.
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THANKS!
Gonna do this. I love crab Rangoon.
If you have a papa murphys puzza place anywhere close, get on of their large thin crust doughs and make a pizza out of it.
Spread the cheese mixture like you would with red sauce, sprinkle chopped up k-rab all around, chop up some wontons and sprinkle along with k-rab meat, bake according to your liking and when finished ... drizzle with sweet chili sauce
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I forget sometimes you used to live in WA where the weed is legal... this is either genius inspiration, or college inspiration, lol. either way, it's going to have to happen. I didn't get pictures, but i did use enough filling to make her a full size egg roll rangoon, and maybe myself one too...
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I forget sometimes you used to live in WA where the weed is legal... this is either genius inspiration, or college inspiration, lol. either way, it's going to have to happen. I didn't get pictures, but i did use enough filling to make her a full size egg roll rangoon, and maybe myself one too...
I actually never made this one while living up there. this idea came from a local place that made a version of it the was ok at best. wendy challenged me to make it better, and i did ... lol
the other one that i do is a rueben pizza. same crust (its worth the $11 for the premade crust) i spread some spiced up thousand island as the sauce layer, sprinkle generous amount of corned beef (i havent tried homemade smoked corned beef (which is pastrami) yet), cover with some sauerkraut and shredded swiss. i bake to my liking and drizzle a little of the sauce over the top.
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You’ve just given me inspiration for what I shall do on our family pizza night, which is every Friday. I will report back
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I forget sometimes you used to live in WA where the weed is legal... this is either genius inspiration, or college inspiration, lol. either way, it's going to have to happen. I didn't get pictures, but i did use enough filling to make her a full size egg roll rangoon, and maybe myself one too...
I actually never made this one while living up there. this idea came from a local place that made a version of it the was ok at best. wendy challenged me to make it better, and i did ... lol
the other one that i do is a rueben pizza. same crust (its worth the $11 for the premade crust) i spread some spiced up thousand island as the sauce layer, sprinkle generous amount of corned beef (i havent tried homemade smoked corned beef (which is pastrami) yet), cover with some sauerkraut and shredded swiss. i bake to my liking and drizzle a little of the sauce over the top.
I can confirm this is a good idea. at the pub i cooked at way back when we would make these as specials after st patty's day if we had leftovers. if i was feeling fancy i would cook up some rye bread crumbs and sprinkle them on the butter basted crust.
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You’ve just given me inspiration for what I shall do on our family pizza night, which is every Friday. I will report back
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Dave, I believe there is a Papa Murphy's over in Independence in the big plaza kind of on the north west side
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You’ve just given me inspiration for what I shall do on our family pizza night, which is every Friday. I will report back
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Not just me lol... Friday is pizza nite at our place also...
Now these two forms of goodness have me wanting one tonight too...
Reuben I can do easily, and with home made would be deadly!
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New years lamb and scallops.
parsley mint oregano garlic and lemon zest crust pulsed into a paste, rubbed all over and wrapped in cling wrap to marinate over night. roasted for 15 min at 325 and 15 min at 450 for crust. pan drippings and red wine for the sauce
seared scallops with citrus. lime, lemon, blood orange, grapefruit zest and juice reduced down with honey and strained. add a little butter and salt and you have magic. so happy to be back in the land of fresh seafood.
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How long does it take for them lambs to swim across the straights
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Air fryer Spicy wings and good ol kraft mac n cheese. Nothing finer!
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Smoked chicken out of our freezer, fresh broccoli, cauliflower, a few squeezed limes, Brussels sprouts, pineapple, some sneasoning and rice
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What is this sneasoning you speak of :popcorn:
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My kids since little little called seasoning sneezeining.
Honestly I could tell ya what I put in there it was a brown sugar something that was labeled pork rub lol
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This was supper last night. I couldn't post it from my phone.
(https://i.imgur.com/COlNzyd.jpg)
Venison jalapeno and cheddar
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Had a pretty rough day of eating…
Started with pretzel bites.
(https://uploads.tapatalk-cdn.com/20230319/e76d879e14cedfe877a9c3af25e2e08c.jpg)
Oh and left over cheese buns from yestertag.
Then made some rediculous pig shots.
(https://uploads.tapatalk-cdn.com/20230319/a61bd347751a0549856613eff0df1120.jpg)
While that was smoking away had the sous vide doin it’s thing on a fat ribeye.
(https://uploads.tapatalk-cdn.com/20230319/546c1b0b43a119ed7352be5a1df92a68.jpg)
(https://uploads.tapatalk-cdn.com/20230319/d2806296f6bb63c819c229a256b0de8b.jpg)
Had some Emeril’s twice baked overstuffed spuds to go with.
Ate way too much.
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Holy crap...You call that tough?
;-)
Kat made the new soldier and I stuffed lobster tails (Stuffed with crab meat) And she boiled up a couple of pounds of snow crab. I ate until I went into cardiac arrest!
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This was supper last night. I couldn't post it from my phone.
(https://i.imgur.com/COlNzyd.jpg)
Venison jalapeno and cheddar
what'd everyone else eat?
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They got to hear about it. I made those at my work apartment.
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Crabcakes
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Appears it’s time to revive this one.
(https://uploads.tapatalk-cdn.com/20231004/4828f2236ccd66af5394daa61f7a1fb2.jpg)
Some salt and pepper with franks wings and blue cheese poutine.
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Appears it’s time to revive this one.
(https://uploads.tapatalk-cdn.com/20231004/4828f2236ccd66af5394daa61f7a1fb2.jpg)
Some salt and pepper with franks wings and blue cheese poutine.
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I'm all here for this one!
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Appears it’s time to revive this one.
(https://uploads.tapatalk-cdn.com/20231004/4828f2236ccd66af5394daa61f7a1fb2.jpg)
Some salt and pepper with franks wings and blue cheese poutine.
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That looks so good!
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Was our thanksgiving over the weekend.
I am not a bird fan. Like I’ll go hungry rather than eat turkey.
So we had a fat 2# prime rib steak and perogies.
(https://uploads.tapatalk-cdn.com/20231011/4b5a876df49491773042bb7c0cdf1bd0.jpg)
(https://uploads.tapatalk-cdn.com/20231011/fb3839b09c45527acdcaa5b82e26f4c4.jpg)
Perfection!
And it was delicious.
Picking pie for desert but it didn’t make the pics.
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Well dinner for the neighbors and us. Smoked Tri Tip with bacon wrapped shrimp to start things off.
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Oooh, that's a good start!