Skinsfan1311 Posted November 14, 2023 Share Posted November 14, 2023 2 hours ago, Clueby said: I smoke the steaks at 225 for a bit till they hit about 100-105 internally before searing at 600 degrees. The bacon rendered out a bit that way and insulated the meat some so the bacon was pretty well cooked. I wouldn't call it rubbery but it was soft. It wasn't "crispy" but I don't like crispy bacon anyway. Excellent!! Link to comment Share on other sites More sharing options...
markandrex Posted November 14, 2023 Share Posted November 14, 2023 Some blackened tuna with potato crowns. 2 Link to comment Share on other sites More sharing options...
Richnimrod Posted November 14, 2023 Share Posted November 14, 2023 1 hour ago, markandrex said: Some blackened tuna with potato crowns. I'm sure most of y'all will laugh at my naivete; but, what are 'potato crowns'? None of the puhtatuhs I've ever cooked even had hats! Link to comment Share on other sites More sharing options...
markandrex Posted November 14, 2023 Share Posted November 14, 2023 15 hours ago, Richnimrod said: I'm sure most of y'all will laugh at my naivete; but, what are 'potato crowns'? None of the puhtatuhs I've ever cooked even had hats! They are from Kroger. It is essentially a half of a tater tot. 1 Link to comment Share on other sites More sharing options...
Clueby Posted November 18, 2023 Share Posted November 18, 2023 Homemade b&g with some Flatboat in my coffee. 2 Link to comment Share on other sites More sharing options...
Clueby Posted November 22, 2023 Share Posted November 22, 2023 We celebrated both my daughters' bdays with a seafood extravaganza! King crab, lobster, scallops, shrimp and all the extras. 5 Link to comment Share on other sites More sharing options...
Richnimrod Posted November 22, 2023 Share Posted November 22, 2023 MMMMMM, MMMMMM, MMMMMMMMMM! Link to comment Share on other sites More sharing options...
markandrex Posted November 24, 2023 Share Posted November 24, 2023 Turkey parole made from turkey stock (after the bird is cleaned up), some beans, hominy, poblano peppers, onions and Mexican spices. It is an annual tradition for us. Served with cilantro, green onion, fresh wedge of lime and hot sauce to taste. Taquitos on the side. 1 Link to comment Share on other sites More sharing options...
smokinjoe Posted November 24, 2023 Share Posted November 24, 2023 49 minutes ago, markandrex said: Turkey parole made from turkey stock (after the bird is cleaned up), some beans, hominy, poblano peppers, onions and Mexican spices. It is an annual tradition for us. Served with cilantro, green onion, fresh wedge of lime and hot sauce to taste. Taquitos on the side. That sounds and looks delicious! Link to comment Share on other sites More sharing options...
PaulO Posted November 25, 2023 Share Posted November 25, 2023 9 hours ago, markandrex said: Turkey parole made from turkey stock (after the bird is cleaned up), some beans, hominy, poblano peppers, onions and Mexican spices. It is an annual tradition for us. Served with cilantro, green onion, fresh wedge of lime and hot sauce to taste. Taquitos on the side. Looks mighty good. Did spell check change pozole. 1 Link to comment Share on other sites More sharing options...
markandrex Posted November 25, 2023 Share Posted November 25, 2023 10 hours ago, PaulO said: Looks mighty good. Did spell check change pozole. That it did! No parole for that bird! Link to comment Share on other sites More sharing options...
PaulO Posted November 26, 2023 Share Posted November 26, 2023 My friends from Jalisco really liked pozole. They made it with a pork base, otherwise very similar. That reminds me, if you have leftover turkey dark meat, shred it and put in a casserole dish with a lid. Add some barbeque sauce and warm on a low heat in the oven. This makes bbq for sandwiches that rivals really good pulled pork. 1 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted December 18, 2023 Share Posted December 18, 2023 Was in the mood for burgers this weekend and decided to make Juicy Lucys. Rather than put a slice of american cheese in the middle, I decided to put a dollop of Pimento Cheese spread. Cooked them on the griddle and they were excellent. 1 Link to comment Share on other sites More sharing options...
markandrex Posted December 26, 2023 Share Posted December 26, 2023 The leftovers from a four rib standing rib roast. Everything mashed potatoes and asparagus sides. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted December 26, 2023 Share Posted December 26, 2023 Three rib roast. Not pictured, garlic mashed taters, garlic green beans & sauted mushrooms. 3 Link to comment Share on other sites More sharing options...
smokinjoe Posted January 4 Share Posted January 4 On 12/25/2023 at 8:46 PM, Skinsfan1311 said: Three rib roast. Not pictured, garlic mashed taters, garlic green beans & sauted mushrooms. You cooked that beautifully. Today, I whipped up a pot of chili. A couple times a year I’ll smoke a large 15+lbs Costco Prime full packer brisket. We’ll get a couple of delicious immediate meals out of it, but the treasure is cutting up and freezing the balance in separate 8 ounce packages for future soups, tacos, beef and noodles…but, mostly chili. Damn, it’s good in chili! 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted January 5 Share Posted January 5 3 hours ago, smokinjoe said: You cooked that beautifully. Today, I whipped up a pot of chili. A couple times a year I’ll smoke a large 15+lbs Costco Prime full packer brisket. We’ll get a couple of delicious immediate meals out of it, but the treasure is cutting up and freezing the balance in separate 8 ounce packages for future soups, tacos, beef and noodles…but, mostly chili. Damn, it’s good in chili! Thanks and Damn! That sounds great. I do something similar with those Prime packers, except I vacuum seal the slices into meal-sized portions and freeze the point for burnt ends. I never thought to use it in chili...I'll have to remedy that. I render the fat after trimming for tallow, and stick a small glob of the tallow in the vac-sealed packages which makes for tender, juicy slices when reheated in the sous vide. Funny you should mention chili. We're playing Dallass on Sunday, so I'm whipping up a big batch of Texas-style chili tomorrow for Sundays tailgate. I have no illusions that we have a chance against dem Boyz, but we always win the tailgate We're not even going into the stadium. Plan is to tailgate, pack up, and go home Link to comment Share on other sites More sharing options...
markandrex Posted January 11 Share Posted January 11 My first stab at Momofuku (with sesame panko chicken, cilantro and soft boiled eggs). Turned out pretty decent. 2 Link to comment Share on other sites More sharing options...
Harry in WashDC Posted January 11 Share Posted January 11 (edited) Anybody else notice that a well-cooked brisket flat stays around almost as long as a whole ham when only two people are eating it? WEEKS! EDIT - Sunday breakfast will be brisket hash - LOTS! If we'd cooked a ham, it'd be a huge ham and cheese omelet. Edited January 11 by Harry in WashDC 1 Link to comment Share on other sites More sharing options...
markandrex Posted January 28 Share Posted January 28 We made a pork/chicken/beef Asian meatloaf from Sam the Cook Guy on YouTube. It was outstanding! It tasted like the inside of a dumpling! 1 Link to comment Share on other sites More sharing options...
markandrex Posted January 28 Share Posted January 28 Link to comment Share on other sites More sharing options...
Clueby Posted February 15 Share Posted February 15 VD dinner. Seared the steaks in my 1920s Griswold cast iron. 1 Link to comment Share on other sites More sharing options...
dcbt Posted February 18 Share Posted February 18 Recently out at a restaurant our 9 year old ordered onion rings. I warned her they won't be nearly as good as the ones we make at home. She was undeterred, and then when she got them she took one bite, left the rest, and admitted she should have listened to dear old dad. To remedy her experience I made some of ours tonight to go with our burgers. These literally cannot be beat anywhere. So simple, so light, so good. 5 Link to comment Share on other sites More sharing options...
Special Reserve Posted February 18 Share Posted February 18 14 hours ago, dcbt said: Recently out at a restaurant our 9 year old ordered onion rings. I warned her they won't be nearly as good as the ones we make at home. She was undeterred, and then when she got them she took one bite, left the rest, and admitted she should have listened to dear old dad. To remedy her experience I made some of ours tonight to go with our burgers. These literally cannot be beat anywhere. So simple, so light, so good. They look awesome! Link to comment Share on other sites More sharing options...
smokinjoe Posted February 18 Share Posted February 18 1 hour ago, Special Reserve said: They look awesome! 16 hours ago, dcbt said: Recently out at a restaurant our 9 year old ordered onion rings. I warned her they won't be nearly as good as the ones we make at home. She was undeterred, and then when she got them she took one bite, left the rest, and admitted she should have listened to dear old dad. To remedy her experience I made some of ours tonight to go with our burgers. These literally cannot be beat anywhere. So simple, so light, so good. Those do look good! Hard to beat a nice light onion ring. Would you share your recipe and method? 1 Link to comment Share on other sites More sharing options...
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