Ok, so not really cooking, but I did have to open the can of beer, the tin of smoked oysters, the box of crackers and the package of cream cheese. A great light lunch while watching college basketball on a Sunday afternoon.
-
Ok, so not really cooking, but I did have to open the can of beer, the tin of smoked oysters, the box of crackers and the package of cream cheese. A great light lunch while watching college basketball on a Sunday afternoon.-
Thanks Bill!Last edited by Panhead John; February 18, 2024, 02:51 PM.
-
-
Expanding my culinary horizons, did some Turkish Style Chicken Kabobs. Grilled over cherry wood along with some roasted peppers, tomatoes and zucchini. Chicken sat in the Turkish marinade for about 28 hours.
Served communal style with Naan Bread and some homemade Tzatziki Sauce....definitely liking this Middle Eastern vibe
Comment
-
Troutman Steve things - I have dozens of random bricks from work on the house. Some are sealing gaps under the fence where the dog tried to dig out, haha. But I have enough stacked in a corner behind a shed that could be pulled into skewer service. I may give them a good washing off, then let the heat of the grill sterilize them... -
jfmorris I know what you mean about the dogs. We've done the same, also used them for raised bed gardening. Useful little buggers. Other than caked on mud I don't much care if they are clean, food doesn't come in contact. I have wrapped them in foil before but its kind of a waste. I've also done brick chicken (Note to self, need to do again!) so wrapping is necessary there.
-
-
Comment
-
Dude the hits just keep coming. That is magazine worthy. -
DaveD ATK Recipe. We used an egg wash and baked them.
-
Rotisserie Brisket on the Weber Kettle at my parents house...It came out really good....the flat was a little dry but the point was perfect...
Comment
-
I had a productive weekend. Whole wheat blueberry muffins, put into the freezer to be eaten one at a time, Whole wheat flatbreads for artisan pizzas (00 flour messes with my glucose). Whole wheat bread, curried goat, alfredo sauce flatbread with chicken, homemade sauce with homemade sausage and mushrooms, and shrimp and chicken alfredo with green onions flatbread. Everyone seemed satisfied.
B
Last edited by mrteddyprincess; February 19, 2024, 08:48 AM.Comment
-
jfmorris I am putting white hard wheat berries in a stone mill and using the flour to make the flatbreads. I think because the flatbreads so thin, no one notices that whole wheat has been used. And for me, it won't elevate my glucose. -
Brain, that was a productive weekend looks good. How are you going to cook the goat? -
Clawbear57 Hey James. I didn't get further pics of the goat. I cooked it in a pressure cooker for about an hour and then I added it to broth made from roasted rib bones, and added coconut milk, roasted potatoes, onions, roasted carrots, and curry spices. That might be my single favorite dish.
-
-
Necessity is the mother of invention, as they say. I have had pneumonia and found out when I went to the ER Friday thinking I was having a heart attack. They pumped me full of drugs and wanted to keep me but there was no way I was staying so they could bill me to their heart's content. Even feeling like hell, I still want to cook, but today I bit off more than I could chew. I made a satay marinade and threw some boneless skinless chicken thighs in this morning and then made a Thai peanut dipping sauce. My plan was to grill the thighs and serve them over Attjack 's coconut rice recipe https://pitmaster.amazingribs.com/fo...809#post803809. After that minimal effort I realized there was no way I had the energy to set up and grill anything, so decided to let it marinate over night and try again tomorrow.
But then my daughter came home and said "Dad, I'm sick and I'm starving," So I had to improvise. I subbed part of the liquid from the coconut rice recipe with the marinade, and made up the rest with more coconut milk and water. Threw the chicken thighs in with the rice and hit the "Rice" button, and hoped for the best. Holy hell this was fantastic, and it elevated my Dad status card several notches. Lots of ideas on how to make this even better next time, but this was a lifesaver tonight. I know it doesn't look pretty, but dang it sure did taste great.
Comment
-
A superb late-winter day today, feeling early springlike with daffodils starting to jump and the robins appearing seemingly out of thin air in their dozens. Milky but beautiful sunshine and high temps around 50F/10C. Smoked up a pork butt largely to replenish my stock of pulled pork and make sure I adhere to my lovely bride's edict that there must always be smoked pork red chile enchiladas in the house.
7lb/3.2kg bone-in butt from which I trimmed 11oz/310g off the fat cap. Dry brined overnight, then doused with Jenni In A Bottle pork rub, on the SnS kettle running B&B coals with three small chunks of apple wood with a target of 250F/120C on the indirect side.
Foil boat and transfer to Pit Boss pellet rig once it fully stalled.
Bone pulled out clean as a whistle.
Pulled the whole thing, and griddled up some brioche buns and loaded them with the pulled pig topped with Rudy's Sause and a slice of cheddar cheese. Plated with some McCain's craft beer battered onion rings. Also hacked off the money muscle from the butt before pulling to just nosh along with the sammich.
Comment
-
I've done and posted the McRib sandwich before. Tonight I threw a change up. Hey, training camp in full swing. Normally, it's the ribs a sweet sauce Meatheadclose your eyes and pickled jalaepeno as I'm not a pickle fan. So, a mini sub roll which is perfect for me as a portion. Stubbs Spicy Sauce and Trader Joe's Hatch Valley Salsa. Mixed together in the pan. McCains Crinkle Fries lightly sprayed with avocado oil and airfryed. That's it..
Last edited by RichieB; February 18, 2024, 07:36 PM.Comment
-
Got some tenderloins from a locally grown cow for Christmas.
Reverse sear with carne Costa, and chimichurri.
Comment
-
Took the Broil King Keg I won in the drawing up to Minnesota for a little tailgating at a beer sign swap meet. Cooked some cheeseburgers last night and capped off the trip tonight with a tomahawk ribeye, some filet mignon, and a ring of homemade potato sausage. Served it all in the hotel room on the fine china.Attached FilesComment
-
-
Comment
-
Comment
-
OK, this is a response to my post #732, above. Must be too long for a comment box:
Hey Kathryn fzxdoc, thanks for asking. Boy, are there some really great people here, and I thank you all for your comments and concern. A whirlwind, but as of a few hours ago am back home. ICU till yesterday afternoon, then PCU till today to confirm I could handle all oral meds, then home. Turning around, albeit slowly, and have specialty doc appts lined up for everything from endocrine to renal to PCP to not sure what else. I have the arm tracks that would make me think IV druggie if I were on the other side of this fence.
Blown up by high dose steroids, might be living in homemade linen closet togas for a while, but I think I can pull it off.
Work will be week to week, my company has been great. I feel great until I stand up and take a step, still so weak I can barely walk across the room, but clear headed, no nausea for few days, no vertigo.
When I was leaving, the intensivist attending doc that admitted me complimented how good I looked, no shower since Wed, barely brushed hair, ragged and swollen, and she said "you look so much better. Did you realize how foggy and confused you seemed when you came in? We knew you were really sick." I had no idea. Explains why I had the odd idea to post a "gluten free hospital eating" crazed post on a "what are you cooking" thread, but the response here has been heartening and flattering, and I am very grateful to everyone for showing such concern.
Dog home tomorrow, vet boarding said they would give her bath and deliver her personally (they are only ~ 2 miles away). Co-op said send list and they will deliver also.
I am hunkered in for a bit, not sure how long, but on the mend which is lucky. Yes, WayneT, don't we all try to do it ourselves? Luckily, the whole trip from home, to work, to vet, to hospital, are all in a five or so mile radius. I still got a rude awakening about doing dumb stuff like that when people who know you say not to, and for assuming "overtired and sleep deprived" when it should be checked out better. Mea culpa, but anyway, thank you all. KarenComment
-
Vortex wings, I used Kenji’s recipe and it was too salty for me. I sort of knew that going into it but pushed on anyways, doh! Otherwise the dry brine and baking powder result in a super crispy wing!! So next time a little less salt and I will be very happy!! 🔥🔥🐿️Attached FilesComment
-
-
MsTwiggy looks great!
I have *thought* of using my Vortex in the Kamado, especially since the SNS Kamado works so well with kettle accessories, but feel it would not be as effective as in the kettle. First - you have that long heatup, and most Vortex cooks are fast. And... the vent in the kettle is offset so you get a lot of convection currents from the Vortex. I feel with the Kamado, the vent being straight above the Vortex would lead to a lot more heat going up and out, before it circulates.
-
-
Another boring tomahawk! Actually fantastic from Creekstone. Added more steaks later on, which is why I used such a large grill.Comment
Comment