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What’s on the menu????


fishnbowljoe
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21 hours ago, Harry in WashDC said:

Absolutely agree.  IPAs and anything with Cascade hops will taste like pine.  I stick to porters unless my wife insists on something else.

I really don’t get the craft guys that take an IPA and distill it for whiskey. The hops gives it a strong piney taste must taste like drinking pinesol. I did some work with an Irish nutrionist that calculated that you could  meet all your daily nutritional requirements with a banana, a bowl of oatmeal, and 42 pints of Guinness.  

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Tonight is smoked pork tenderloin with an apple cider glaze, white cheddar mac & cheese, and blackeyed peas.  After dinner I'll have the first fire in the new fire pit and smores and hot chocolate for the kiddos.  Mom and dad will like have some cocoa with a heavy does of bourbon cream. 

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  • 2 weeks later...

Wild Turkey Decades in the glass and a prime porterhouse and oyster mushrooms going on in about 30 minutes. Posting the photo now because I usually forget on the finished product 

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Made some scratch chicken and dumplings with herbed dumplings tonight.  Followed up with MWND Act 6 for dessert.

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Had to go back to Louisana last week to check in on my wife's brother. His health is not good.  May be the last time we see him.

 

While we were there, I went to Scott's catfish in Ruston, La.  I miss the fried catfish joints in the South.  Had  side of Fried Oysters which were delicious

 

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t is a 950 mile drive which we always drive straight through going down.  350 miles are on I-57 in Illinois.  The bomb cyclone was moving through that part fo the country and the 18 wheelers were terrible.  Needless to say, driving conditions sucked.  Still made it in 15 h and averaged 71 mph.    Wife's new car handled it great.

 

ON the way back we always split the trip.  We stop in Marion, IL which is the halfway point and eat at the 17th street grill.  Great BBQ but I will have to admit that the sausage is a bit too spicy for even me.

 

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Last of the brisket from Friday went into this. Tater tots and brisket covered in cheese, cooked to melt the cheese, then drizzled with vinegar BBQ sauce with a little sour cream on the side for dipping.

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Broke in my new tailgate grill.

Kielbasa & cedar-planked salmon.

Still in shock that we beat the Bucs!

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On 11/9/2021 at 8:31 PM, Kjbarth said:

Last of the brisket from Friday went into this. Tater tots and brisket covered in cheese, cooked to melt the cheese, then drizzled with vinegar BBQ sauce with a little sour cream on the side for dipping.

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Looks great, but what is this "leftover brisket" that you keep speaking of?  🤪🤣🤣🤣🤣

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Nothing today, but with cold weather finally moving in, a batch of my Hoosier Sweet Chili Mac is in the works. 😋

 

Biba! Joe

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Forgot the 'after' pic, but the before pic for the grill last night (jerk chicken, salmon, shrimp, steak, and asparagus):

 

 

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12 hours ago, Clueby said:

Looks great, but what is this "leftover brisket" that you keep speaking of?  🤪🤣🤣🤣🤣

 

See this post 👇

 

On 11/5/2021 at 8:06 PM, Kjbarth said:

Today made brisket and pork shoulder on my WSM, and smoked Mac and cheese and smoked apple crisp both on my Weber kettle.

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48 minutes ago, Kjbarth said:

 

See this post 👇

 

 

Yeah..I saw that.  Just don't know that there would be any left over at my house!! :)

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22 minutes ago, Galvin0791 said:


 

Nice stove

 

😉


LOL!  It’s been in use, but since the only thing I make that’s any good is chili, this was the first time I used it. It’s nice. 😎 Thanks Mike. See ya’ next week. 🦃

 

Biba! Joe

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23 hours ago, fishnbowljoe said:

Chili now. Weller later.👍 😋

 

Biba! Joe

 

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Looks yum. Chili Mac?

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56 minutes ago, Phil T said:

Looks yum. Chili Mac?

Yep. I call it my Hoosier Sweet Chili Mac. Sadly, I’m not a big fan of hot/spicy foods. Growing up in Indy, my mother used to make a very mild chili with macaroni. I loved it. My chill is modeled after hers. I cut down on the spices and add a 1/4 cup of brown sugar. 😋 It’s quite good if I do say so myself. 😎

 

Biba! Joe

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4 minutes ago, fishnbowljoe said:

Yep. I call it my Hoosier Sweet Chili Mac. Sadly, I’m not a big fan of hot/spicy foods. Growing up in Indy, my mother used to make a very mild chili with macaroni. I loved it. My chill is modeled after hers. I cut down on the spices and add a 1/4 cup of brown sugar. 😋 It’s quite good if I do say so myself. 😎

 

Biba! Joe

The best food that we eat are the recipes our mothers and grandmothers made. 

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On 11/16/2021 at 5:59 PM, Phil T said:

The best food that we eat are the recipes our mothers and grandmothers made. 

Yep, my mother made  corn dumplings which I have yet to see anywhere else.  It is not a hard recipe but one that is very regional and purely Southern.

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On 11/16/2021 at 5:59 PM, Phil T said:

The best food that we eat are the recipes our mothers and grandmothers made. 

I envy that.  Both my mom and my mother in law are horrible cooks.  My grandmothers did pretty well but both passed before I could soak in their knowledge.  That's the main reason that I've learned to cook so well.  So all our "best" recipes are the ones that I've cobbled together over the last 20 years.  I actually keep them in a Google Docs file so that I can pull them up anywhere (vacation, in laws' house, etc.).  I recently gave my oldest daughter access to it and she acted like I had bought her a pony.  It was really sweet. 

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22 hours ago, BigRich said:

  I actually keep them in a Google Docs file so that I can pull them up anywhere (vacation, in laws' house, etc.).  I recently gave my oldest daughter access to it and she acted like I had bought her a pony.  It was really sweet. 

This is a good idea.  I have all of mine cobbled together in a three ring binder.  Time to update to the cloud, on the to-do list it goes...

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