Did the chicken and dumplings. Pretty dang good for a 1st. The dumplings were a bit doughy more than what I would have liked. Next time I'll do the prep. My wife wanted to participate. So she had 2 tasks, the dumplings mix and pulling the chicken off the bone. It is delicious including the dumplings other than the texture. Sorry, only shots. Pre dumplings, dumplings and bowled. Not pictured, baguette for dunking. Done in the new Lodge cast iron enamel D.I. Very comforting.
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I haven’t had the chance to cook much the past two weeks with all the travel…..so, it was a tri tip and double beans kind of afternoon on this wonderful fall Friday!
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Ha! Michael_in_TX a little water and lots of sunshine!
And lots of babying, especially when the damn rabbits come out in the fall!
And last - everyone’s welcome! Come experience the Land of Enchantment!!! -
barelfly Land of Enchantment? I'll settle for just the Land of No Humidity.
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At the lake house today, so I got to use the OG. Did a pork butt, because my grandchildren love grampa's smoked pork. I don't bother shredding it most times, just pull it apart and eat without buns. Grandchildren are well trained, no one asked for any ketchup or BBQ sauce. With green beans and grandma's potluck potatoes. Started to eat before I remembered to take a picture.
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BREAKFAST!!!
This is the breakfast that the potato’s posted in the leftover thread went into. After lasts nights heavy comfort food i figured what the hell lets eat!
Bob Evans Farm Sausage, Leftover potato’s w/ onion, garlic and butter fried in the sausage drippings and a couple over easy eggs ( well the Mrs got OE mine went into the hot pan so almost OM). I completely forgot the toast so points were deducted by the judges but I turned in a solid 8 I would say.
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I baked off two loaves of brioche yesterday and made French Toast this morning.
I gave one loaf to some friends of our last night and they did the same but went with thick slices.
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This turned out good.
Winged this and was simple enough I even remember the ingredients and method.
500g ground beef crisp fried in some lard, halfway through frying added about 1.5 TBS tomato puree, 1/3 tsp Tabasco powder, 2 TBS dried origanum and salt to taste.
In a pot sauteed 1 large onion and added about a TBS+ of fresh ground garlic. Added dry pasta to pot and just covered with water. Added salt and pepper and cooked slowly until pasta was al dente. In went about 400g grated cheddar cheese and the fried mince.
Mixed together and spooned into a baking dish. Poured over a cup of fresh cream and then some grated Gouda on top.
Baked at 160C for 20 minutes then upped temp to 200C for 10 min.
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Well, I made some breakfast also, at noon. My third day on the carnivore diet. I started on the second anniversary of bein alone. Decided on the carnivore to see if it would help with the cancer fight. Three farm fresh eggs, approx 3/4 lb of shrimp, butter, some dynamite cheese & a touch of hot sauce.
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Not doing much cooking today, but took inspiration from SheilaAnn 's suggestion and made Cool Sesame Cucumber Salad ( https://www.foodnetwork.com/recipes/...recipe-1942824 ). Here is the original post:
Like SheilaAnn , I omitted the mint (we have in the yard, but I'm not a big fan of spearmint). The DW loved it, I'll have it with dinner tonight. I may make some of my homemade Brazilian linguica for dinner on the grill, but I have some garage and yard work to do.Comment
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Keeping busy until game time...
all 3 cookers running..
round roast sliced down for hot roast beef sammies, pulled chuck roast for tacos, 3 batches of chex mix, smoked mixed nuts, and smoky stuffed meatballs...
beef done a tad more than I wanted, but its getting added to au jus, so no big deal.
didnt wrap the chuckie, so nice and barky
SPG for both of the beef cuts...
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HotSun
Chex mix is done on the smoker...
First did it on the kettle, but could only fit one half pan at a time. Now I have the Bronco Pro. I can fit 2 pans at a time. I smoke it at 250ish for a couple of hours, giving it a stir every 30 minutes, or so.
Here's the recipe I started with..
I've adapted it to suit what we like using different rubs and ingredients...
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Chicken and beans on the 22 kettle tonight,
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CHNeal, thank you for the kind words. I think the paper and trays etc.. help create a fun eating experience, over plates, plus clean up is far less, a couple of paper towels & Clorox wipes generally are all that is needed.Last edited by Richard Chrz; October 29, 2022, 06:34 PM.
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I was not planning on sharing, but I am. Not so much for the cook but.... from now till April most of my cooks will be after sundown. So I thought why not use the light I have for photos? This is on the gasser. Food simple hot sausage with peppers and onions. On a sub roll with onion rings.
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Quick blackened ahi tuna with pan-fried zucchini.
The tuna was amazing as always (although I did slightly overcook it....this was a thinner steak than I am used to), but the zucchini was divine!
I sliced up a zucchini and got it frying in some butter and EVOO. I seasoned it with garlic powder and an italian seasoning blend. Once it got brown (~4 mins), I flipped them and seasoned again. Once done, I seasoned them with salt.
Wow. I forgot how good things sautéed in butter taste. Yum. The only thing this was missing was a bit of parmesan at the end.
The key is to slice the zucchini relatively thick and only salt at the end. This will keep them from getting soggy.
Here's the tuna. Two minutes (or a bit less as it should have been in this case) a side and it's perfect.
Butter....mmm.....
All plated up!
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I'm going to have to make that ahi tuna for my DW. Great job Michael_in_TX .
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