bayouredd Posted May 16, 2022 Share Posted May 16, 2022 On 5/13/2022 at 5:02 PM, BigRich said: Just me and my daughters tonight. They made this request. The charcoal is getting ready as I type. Dang, Rich!!! The girls in my life frown on dogs no matter what I add for toppings and I usually do... Now my boys, Waaaay different story... Link to comment Share on other sites More sharing options...
BigRich Posted May 17, 2022 Share Posted May 17, 2022 14 hours ago, bayouredd said: Dang, Rich!!! The girls in my life frown on dogs no matter what I add for toppings and I usually do... Now my boys, Waaaay different story... I followed up with some baby backs on Sunday. My oldest daughter conceded they were better than the hot dogs. The nine year old still prefers the hot dogs. 1 Link to comment Share on other sites More sharing options...
Mattk Posted May 19, 2022 Share Posted May 19, 2022 (edited) Dang. Smokinjoe's sammich topic went inactive so long it closed. Do we still not eat sandwiches? So today was cheeseburgers. Edited May 19, 2022 by Mattk 2 Link to comment Share on other sites More sharing options...
beasled Posted May 29, 2022 Share Posted May 29, 2022 Traditional Sunday roast in our house. Today's is roast pork (leg loin), potatoes, parsnips, carrots fried cabbage, crackling, and of course gravy from the pork. Cheers! 4 Link to comment Share on other sites More sharing options...
Special Reserve Posted May 29, 2022 Share Posted May 29, 2022 17 minutes ago, beasled said: Traditional Sunday roast in our house. Today's is roast pork (leg loin), potatoes, parsnips, carrots fried cabbage, crackling, and of course gravy from the pork. Cheers! Looks great! But where's the bangers and mash? I never think of bangers and mash as being what it is, sausage and mash potatoes. When I was a youngster, sausage was the usual Sunday after church breakfast along with homemade waffles. The sausage was always homemade from my grandpa's and grandma's recipe. 3 Link to comment Share on other sites More sharing options...
beasled Posted May 29, 2022 Share Posted May 29, 2022 24 minutes ago, Special Reserve said: Looks great! But where's the bangers and mash? I never think of bangers and mash as being what it is, sausage and mash potatoes. When I was a youngster, sausage was the usual Sunday after church breakfast along with homemade waffles. The sausage was always homemade from my grandpa's and grandma's recipe. Sausage and mash is more a weeknight thing here, at least for me. My parents and grandparents would do a Sunday roast so it's what I do too! 2 Link to comment Share on other sites More sharing options...
Phil T Posted May 29, 2022 Share Posted May 29, 2022 Porterhouse. I prefer a ribeye but these were a true bargain. Prost!! Phil 3 Link to comment Share on other sites More sharing options...
bayouredd Posted May 30, 2022 Share Posted May 30, 2022 (edited) 22 hours ago, Phil T said: Porterhouse. I prefer a ribeye but these were a true bargain. Prost!! Phil Ohhh not me, Phil. Now I wouldn't kick a ribeye out of the bed, but a porterhouse, to me is the ultimate going back to my high school days working summers as butcher's gopher... Edited May 30, 2022 by bayouredd 1 Link to comment Share on other sites More sharing options...
bayouredd Posted May 30, 2022 Share Posted May 30, 2022 Sunday, grabbing a few brews with my eldest Son, his Wife and a couple neighbors. Mostly did Abita Ambers while cooking and eating but got into some ETL for after dinner mints... CrawDaddys included, peanuts, corn, mushrooms, sausage, pearl onions, mini 'taters, sweet peppers & corn. All was beautiful... Tonight, the inevitable spinoffs with leftover crawfish... Crawfish Cornbread!!! A very simple recipe to include: 1 medium vidalia onion 1 can Rotel 1 8oz can cream style corn 1 8oz can whole kernel corn lb of crawfish tails Mixed into fav cornbread recipe Homemade is best but double up on a cornbread mix and all will be ok I served it with a can of field peas doctored up with onion & ham... 5 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 6, 2022 Share Posted June 6, 2022 Breaking in the new cooker. I'm not from Louisiana, but I know my way around a crawfish boil 7 Link to comment Share on other sites More sharing options...
Clueby Posted June 7, 2022 Share Posted June 7, 2022 2 hours ago, Skinsfan1311 said: Breaking in the new cooker. I'm not from Louisiana, but I know my way around a crawfish boil Nothing like cooking a giant pot of boiling water with flip flops on. The mud bugs look amazing though. 1 Link to comment Share on other sites More sharing options...
smokinjoe Posted June 7, 2022 Share Posted June 7, 2022 18 minutes ago, Clueby said: Nothing like cooking a giant pot of boiling water with flip flops on. The mud bugs look amazing though. And wearing a red cape with gold piping is a nice touch, too! I could do some damage on them victuals… 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 7, 2022 Share Posted June 7, 2022 28 minutes ago, Clueby said: Nothing like cooking a giant pot of boiling water with flip flops on. The mud bugs look amazing though. Yeah....I do the same stupid thing when I steam crabs. In my defense......ahhh.....I got nuthin' 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 11, 2022 Share Posted June 11, 2022 Rotating stock in the freezer. Flank steak. 3 Link to comment Share on other sites More sharing options...
bayouredd Posted June 11, 2022 Share Posted June 11, 2022 On 6/6/2022 at 6:14 PM, Skinsfan1311 said: Breaking in the new cooker. I'm not from Louisiana, but I know my way around a crawfish boil No worries here; I did some pretty good damage to the steamed seafood my year in MD... They know their seafood fer sure. Yea, your boiled just reminded me that I had forgotten the lemons. Damn! I did, however cheat and dump lemon juice in the pot. The rookies never notice those things. P.S Food Looks Great!!! Not sure about the garb!!! On 6/6/2022 at 8:51 PM, Clueby said: Nothing like cooking a giant pot of boiling water with flip flops on. The mud bugs look amazing though. Hehehe, my thoughts exactly, but I've been as bad... Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 11, 2022 Share Posted June 11, 2022 2 hours ago, bayouredd said: No worries here; I did some pretty good damage to the steamed seafood my year in MD... They know their seafood fer sure. Yea, your boiled just reminded me that I had forgotten the lemons. Damn! I did, however cheat and dump lemon juice in the pot. The rookies never notice those things. P.S Food Looks Great!!! Not sure about the garb!!! Hehehe, my thoughts exactly, but I've been as bad... Thanks....and what's wrong with Redskins garb? I tried something in the boil, that I've never heard of, at the suggestion of the guy we get our seafood from. Mushrooms. I dropped a pound, or so of fresh mushrooms into the pot, after cutting off the heat. They were unbelievably good. They soaked up some of spice, and cooked to perfection. 1 Link to comment Share on other sites More sharing options...
bayouredd Posted June 11, 2022 Share Posted June 11, 2022 2 hours ago, Skinsfan1311 said: Thanks....and what's wrong with Redskins garb? I tried something in the boil, that I've never heard of, at the suggestion of the guy we get our seafood from. Mushrooms. I dropped a pound, or so of fresh mushrooms into the pot, after cutting off the heat. They were unbelievably good. They soaked up some of spice, and cooked to perfection. Nothing wrong with the Skins, if you go back to the John Riggins days... Yep, the shrooms do a bit of spice, even more so than the corn. I had to start putting them in the soaking stage instead of the cooking stage as they were heating up the patrons a bit too much. But they are sure tasty... 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 11, 2022 Share Posted June 11, 2022 1 hour ago, bayouredd said: Nothing wrong with the Skins, if you go back to the John Riggins days... Yep, the shrooms do a bit of spice, even more so than the corn. I had to start putting them in the soaking stage instead of the cooking stage as they were heating up the patrons a bit too much. But they are sure tasty... I go back the George Allen days. 2 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted June 12, 2022 Share Posted June 12, 2022 23 hours ago, Skinsfan1311 said: Thanks....and what's wrong with Redskins garb? You mean other than the fact that your gear is now obsolete? Probably will get a cease and desist from the NFL on your forum handle soon as well. Think I’m about to be in that same boat as a U of I grad. Gotta imagine the Fighting Illini are going to change at some point soon. . . Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 12, 2022 Share Posted June 12, 2022 39 minutes ago, Bob_Loblaw said: You mean other than the fact that your gear is now obsolete? Probably will get a cease and desist from the NFL on your forum handle soon as well. Think I’m about to be in that same boat as a U of I grad. Gotta imagine the Fighting Illini are going to change at some point soon. . . That wouldn't surprise me, in this day and age. Mrs. Skinsfan and I have state-issued Redskins license plates. It's only a matter of time before they come after those too... 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 12, 2022 Share Posted June 12, 2022 Mrs. Skinsfan requested some comfort food. 4 Link to comment Share on other sites More sharing options...
Kjbarth Posted June 13, 2022 Share Posted June 13, 2022 Oh, that looks delicious! 1 Link to comment Share on other sites More sharing options...
Kjbarth Posted June 14, 2022 Share Posted June 14, 2022 Dinner tonight. Rotisserie chicken and some other stuff. 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 14, 2022 Share Posted June 14, 2022 12 hours ago, Kjbarth said: Dinner tonight. Rotisserie chicken and some other stuff. MMMMMmmmmmm!! Time to spin a bird! Link to comment Share on other sites More sharing options...
smokinjoe Posted June 18, 2022 Share Posted June 18, 2022 A couple weeks ago I proclaimed that I didn’t think I could make a better BLT. Well, I just did. Basil in the garden’s getting full, so needed to trim it. Added several pungent leaves on top of the Duke’s Mayo. Oh, maaaaaan. That note of Basil is wonderful. 2 Link to comment Share on other sites More sharing options...
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