Phil T Posted February 28, 2021 Share Posted February 28, 2021 2 hours ago, Bob_Loblaw said: Baltimore Pit Beef. First time both making and eating. Used eye of round rubbed overnight. Smoked to 110 (90 min) then finished on grill to 122ish. Pulled and rested hitting a high of 131 IT. Piled onto a roll with thinly sliced onions and a generous amount of Tiger sauce (Mayo, horseradish, lemon juice, minced garlic) Both wife and mother were a tad dubious about just a “roast beef sandwich” with the wife commenting that she would prefer BBQ sauce. Two bites in “you know, this is actually pretty good” and by halfway through were singing it’s praises. Unfortunately, I didn’t get a picture of the sandwiches before everyone dug in! Dang Ben, that looks amazing!! 2 Link to comment Share on other sites More sharing options...
bayouredd Posted March 6, 2021 Share Posted March 6, 2021 I've Got Crabs!!! What a difference 40 years makes! If I would have said that in my Army days, folks would have run off screaming. 40+ years later, folks are running my way! About 3 lbs of dugeoness crabs and a bit of red snapper from the grill with a KC blend appetizer... 1 Link to comment Share on other sites More sharing options...
Kjbarth Posted March 7, 2021 Share Posted March 7, 2021 Pernil. Started marinating on Weds, cooked tonight. 1 Link to comment Share on other sites More sharing options...
bayouredd Posted March 7, 2021 Share Posted March 7, 2021 9 hours ago, Kjbarth said: Pernil. Started marinating on Weds, cooked tonight. Just Beautiful. I'll get my plate!!! 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 7, 2021 Share Posted March 7, 2021 Smoked a ham yesterday. This was about 2 1/2 hrs in, just before I wrapped it. It's a spiral sliced ham. I smeared it with yellow mustard and coated it with a brown sugar & rub mix. Smoked it, sprayed it with OJ, sprinkled with the rest of the rub mix, wrapped it, and pulled it when it hit 140°. Average smoke temp was ~ 220°. I forgot to take a pic of the finished product. Mrs. Skinsfan made stock with the hock, and she made bean soup with it today. 4 Link to comment Share on other sites More sharing options...
Kjbarth Posted March 14, 2021 Share Posted March 14, 2021 Tenderloin 2 Link to comment Share on other sites More sharing options...
smokinjoe Posted March 19, 2021 Share Posted March 19, 2021 Sensibility says that after the corned beef and potatoes on St. Paddy’s, the corned beef hash must come next with the leftovers...if available... So, that’s what’s on the menu, tonight! Unfortunately, no fried egg on top as we’re inexplicably out of eggs, but it is delicious nonetheless. 4 Link to comment Share on other sites More sharing options...
Mattk Posted March 19, 2021 Share Posted March 19, 2021 4 minutes ago, smokinjoe said: Sensibility says that after the corned beef and potatoes on St. Paddy’s, the corned beef hash must come next with the leftovers...if available... So, that’s what’s on the menu, tonight! Unfortunately, no fried egg on top as we’re inexplicably out of eggs, but it is delicious nonetheless. Man that looks good. I've actually got the opposite problem with eggs at the moment. 1 Link to comment Share on other sites More sharing options...
PaulO Posted March 19, 2021 Share Posted March 19, 2021 At some point, you have to pitch the stuff that's past date. For the rest, make deviled eggs or egg salad. By the way, no one has ever got food poisoning from my cooking. 2 Link to comment Share on other sites More sharing options...
flahute Posted March 19, 2021 Share Posted March 19, 2021 3 hours ago, smokinjoe said: Sensibility says that after the corned beef and potatoes on St. Paddy’s, the corned beef hash must come next with the leftovers...if available... So, that’s what’s on the menu, tonight! Unfortunately, no fried egg on top as we’re inexplicably out of eggs, but it is delicious nonetheless. Oh my god that looks amazing. Fried egg on top would push it to grand slam status. 1 Link to comment Share on other sites More sharing options...
Mattk Posted March 19, 2021 Share Posted March 19, 2021 8 hours ago, PaulO said: At some point, you have to pitch the stuff that's past date. For the rest, make deviled eggs or egg salad. By the way, no one has ever got food poisoning from my cooking. The dates on the end are the date of the oldest egg in the carton. I've just been too busy/ under quarantine to get rid of them like I normally do. Believe me, we eat a lot of eggs. And just for the record, you cannot successfully peal a hard-boiled egg that hasn't sat for 3 weeks before boiling, although fresh ones are the best for sauce/ frying. I am throwing out the last of the 1/24s today. 1 Link to comment Share on other sites More sharing options...
BigRich Posted March 19, 2021 Share Posted March 19, 2021 12 hours ago, smokinjoe said: Sensibility says that after the corned beef and potatoes on St. Paddy’s, the corned beef hash must come next with the leftovers...if available... So, that’s what’s on the menu, tonight! Unfortunately, no fried egg on top as we’re inexplicably out of eggs, but it is delicious nonetheless. I don't believe that you couldn't find one in the back yard with all those damn birds. Not chickens but still eggs. Link to comment Share on other sites More sharing options...
beasled Posted March 20, 2021 Share Posted March 20, 2021 I've been cooking up some spicy Indian curry. Lots of garlic, ginger, birds eye chillies, tomatoes, onions etc. Served up with pilau rice, peshwari naan bread and onion bhaji. Washed down with some ice cold Bitburger. Cheers! 4 Link to comment Share on other sites More sharing options...
MM818 Posted March 20, 2021 Share Posted March 20, 2021 8 minutes ago, beasled said: I've been cooking up some spicy Indian curry. Lots of garlic, ginger, birds eye chillies, tomatoes, onions etc. Served up with pilau rice, peshwari naan bread and onion bhaji. Washed down with some ice cold Bitburger. Cheers! Love this food. I would have gone with a Kingfisher. Link to comment Share on other sites More sharing options...
beasled Posted March 20, 2021 Share Posted March 20, 2021 37 minutes ago, MM818 said: Love this food. I would have gone with a Kingfisher. Good choice. Bitburger was what was in the fridge! 1 Link to comment Share on other sites More sharing options...
Kjbarth Posted March 21, 2021 Share Posted March 21, 2021 Burgers tonight. Mix of brisket and chuck for the burger, Peter Luger thick cut bacon, grilled red onion, American cheese, pickles, on a brioche bun. 5 Link to comment Share on other sites More sharing options...
Kjbarth Posted March 23, 2021 Share Posted March 23, 2021 Brisket Monday. With some burnt ends. Not my best effort. 3 Link to comment Share on other sites More sharing options...
smokinjoe Posted March 23, 2021 Share Posted March 23, 2021 In future years when someone asks me what it was like to go through Covid...I’ll say, “I ate a lot of lemon baked cod”... . I’ve possibly eaten more cod in the last year than I have in my previous 58. And, SMOKINJOE’sMOMMA made great lemon baked cod back early!!! . I’ll finish this 1lb+ tonight... 3 Link to comment Share on other sites More sharing options...
Harry in WashDC Posted March 24, 2021 Share Posted March 24, 2021 1 hour ago, smokinjoe said: In future years when someone asks me what it was like to go through Covid...I’ll say, “I ate a lot of lemon baked cod”... . I’ve possibly eaten more cod in the last year than I have in my previous 58. And, SMOKINJOE’sMOMMA made great lemon baked cod back early!!! . I’ll finish this 1lb+ tonight... What Joe and Matt and some others said re: COVID food -- eating some strange, past the best-buy date stuff and have not gotten sick YET! Shelf stable whole milk bought online early on when stores had no fresh milk, lots of bulk breakfast "wheat bran flakes" cereal bought because no smaller boxes remained on the shelf, etc. Even if your wife bakes, a 20 pound bag of cane sugar seems to last a lot longer than the year we've had it; more than half of it is still with us even though the shelf stable milk ran out in Jan 2021, and the bran flakes are almost gone. We are down to our last two frozen Trader Joe's salmon steaks purchased in bulk (no smaller bag) in March 2020. Grilling them this coming WED which we thought would NEVER happen. In May 2020 to celebrate our b'days and wedding anniversary, we splurged for an Omaha Steaks deal, figuring it'd be weeks if not months before we got meat and fish again. TONIGHT, we ate the last two 6 ounce filets from that pack. Had my annual physical today. I LOST twelve pounds over the last year in spite of eating many pounds of Reece's Pieces over the last two months when we started going to stores again. Celebrating with MM BP with an ice cube. 2 Link to comment Share on other sites More sharing options...
Mattk Posted March 24, 2021 Share Posted March 24, 2021 3 hours ago, Harry in WashDC said: What Joe and Matt and some others said re: COVID food -- eating some strange, past the best-buy date stuff and have not gotten sick YET! So I actually have so many eggs because we have chickens. The date on the carton is the day packaged, not an expiration date.. but with covid we haven't had the opportunity to offload quite as many as we used to. Here's a shot of a few peeps, just for fun. 3 Link to comment Share on other sites More sharing options...
Harry in WashDC Posted March 24, 2021 Share Posted March 24, 2021 11 hours ago, Mattk said: So I actually have so many eggs because we have chickens. The date on the carton is the day packaged, not an expiration date.. but with covid we haven't had the opportunity to offload quite as many as we used to. Here's a shot of a few peeps, just for fun. Fond memories of second grade Easter when I won a chick in a class raffle. My mother and dad grew up on farms but were NOT happy when I brought it home. Five weeks later, it was living happily at a local chicken ranch, or so I was told when I found it was "gone". We having lemon butter pan-grilled tilapia tonight (I'm off chicken for a couple more nights now). Found it in the freezer under the filets yesterday. Calif sauv blanc (Wm. Hill), the last of our homegrown winter lettuce and mizuna salad, and from scratch brownies. A short Teelings Irish whiskey before dinner with cheese and crackers. 1 Link to comment Share on other sites More sharing options...
Mattk Posted March 27, 2021 Share Posted March 27, 2021 (edited) Smoked turkey breast with tiger sauce and onions. Side of hand cut old bay chips. Edited March 27, 2021 by Mattk 1 Link to comment Share on other sites More sharing options...
Harry in WashDC Posted April 2, 2021 Share Posted April 2, 2021 (edited) April Fool's dinner - meatloaf cake and deviled eggs with names. My parents grew up on farms and told me to NEVER name an animal you are raising as a 4H project if you expect to eat it. The deviled eggs (left to right as you look at them) are Ernie, Eddie, and Edie. I ate them anyway. EDIT = mashed potato frosting, of course. To drink? Old Fashioneds made with WT MK 17 YO. Edited April 2, 2021 by Harry in WashDC 4 Link to comment Share on other sites More sharing options...
bayouredd Posted April 3, 2021 Share Posted April 3, 2021 Started with a couple pours of OF SiB for an appetizer... Grabbed a pork butt started at 11pm last night and shut down the smoker at 11 this am and rested 2 hours... Added a baked tater split & opened with seasonings, butter & chives... Tossed upon some sharp cheddar & sour cream Topped with a bit of the butt and a smidge of bbq sauce which was unnecessary... Threw away the scale & cholesterol meter... Proceeded to gorge... Visitors followed suit... 1 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted April 4, 2021 Author Share Posted April 4, 2021 You guys are making me look like I’m slumming it. Fried chicken and a cob salad for supper this evening. Tomorrow will be another story though. Biba! Joe Link to comment Share on other sites More sharing options...
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