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**Panhead John** · May 31, 2024, 07:11 PM

I don’t know why I don’t make this more often…chicken fried chicken. This stuff is so good and easy to make. And if I’m being honest here, I like this “almost” as much as a good chicken fried steak! It has to be served though with fresh mashed taters and a cream gravy and…in the South….fried okra with salt n peppa.

I sometimes use Pioneer cream gravy and it’s almost as good as a “from scratch” gravy. Just pound your boneless skinless chicken breasts flat, dip em in flour with salt and pepper added, then dip em in your bowl of buttermilk that has a little Tobasco in it, then back into your flour. Fry at 350* for 4-5 minutes. It’s so good and tender too, I didn’t really need a knife to cut it. If you’re looking for a way to make something out of those chicken breasts you’ve got, this is definitely one way to do it!

The recipe I use is the one from The Cracker Barrel. The only thing I do different is add some Tobasco Sauce to the buttermilk wash. If you have an infrared thermometer, it’s handy to check your frying oil temps, quick and easy.

Cracker Barrel Chicken Fried Chicken Recipe

https://copykat.com/cracker-barrel-chicken-fried-chicken/#recipe

Get the easy copycat recipe to make Cracker Barrel Chicken Fried Chicken with Sawmill Gravy. It's the best chicken fried chicken recipe!

**barelfly** · May 31, 2024, 07:21 PM

Perusing through Paprika, I found an America’s Test Kitchen Recipe I had never tried called Beijing Style meat sauce and noodles. So thought, this would be pretty easy and quick to make. It calls for pork, I went with half ground beef and half Italian sausage, because that was in the fridge and needed to be used. Added the main soy and hoisin sauce along with white miso as well as green onion, garlic, ginger and mushrooms that are all pulsed in a processor. Really enjoyed this - was almost like a hamburger gravy dish with the Asian flavor profile!

**theroc** · May 31, 2024, 09:21 PM

Grilled Ora King salmon. Maitake mushrooms and roasted asparagus.

**SheilaAnn** · May 31, 2024, 11:22 PM

Thursday night. Standby classic for us. Chicken chile verde. Served with hominy this time.

**SheilaAnn** · May 31, 2024, 11:26 PM

Friday night pizza looked fantastic. Chicago thin crust recipe from RealDeepDish.com. Meh. dough was super soft. I should have worked it a bit more, instead of “freestyle” shaping right out of the proofing bowl. Sausage and mushroom because that’s my jams. It was baked on a screen set on the baking stone (per the recipe). Center was not quite right, so Einstein here thought I should just take it off the screen and set it on the stone to finish. Yeah……it imploded in the middle. Live and learn!

**fuzzydaddy** · June 1, 2024, 04:12 AM

Yesterday's lunch meat! Fresh off the SnS Kettle using Meathead's Red Meat seasoning which is the best commercial red meat seasoning I've ever tried.

**acorgihouse** · June 1, 2024, 05:59 AM

Wanted to post this, but couldn't decide on right place. OK to move. Saturday morning inspiration.

DAVE GROHL: HOOKED ON BARBECUE
"When I was in Nirvana and Nevermind came out, all of a sudden I was making a ton of money, which was something I never had"
"So I bought a beach house in Nags Head, NC, and spent the entire summer of ’92 there, eating Carolina pulled pork from this tiny shack. I would get a pint and eat it until it ran out, then I would get another pint until it ran out—just pulled pork on a white bun with slaw, and that was it. I realized, Oh, this is barbecue: so simple, but sublime and complex"
"I broke my leg falling off the stage during a Foo Fighters show four years ago. When I got off tour, I had nothing to do but mess around with a Big Green Egg that our bassist Nate got me. I went on YouTube and watched some guy. The first thing I tried was ribs because that’s what’s on the Chili’s commercials. I got the dry rub, hit them with smoke, and served them to my kids. They loved it. Everyone only got like two ribs so I said, I'm doing this again tomorrow! I was hooked."
Most musicians are obsessive compulsive weirdos, whether it’s the instrument that they play, or an arrangement, or composition. You’re always trying to one up the thing you’ve just done, or perfect it, or get to the place where you’re playing your instrument but you’re not actually thinking about it. It’s kind of the same with food. The parallels are insane.
After a few months, I was hosting parties for 50 to 75 people. The Egg was no longer big enough, so I got a cabinet smoker, then a Lang trailer rig from Georgia. I was doing brisket and pork butt. At this point, friends were saying, “Dave, this is really good—you should open a restaurant!” And I’m like, “I don’t know, that kinda sounds like a job.”
What really got me cooking for a crowd were the Malibu fires. I wanted to cook for everyone who was displaced. I ended up barbecuing hundreds of pounds of meat and bringing care packages to the fire stations, just to say thank you. Those guys were heroes.
That’s when I had the idea for Backbeat BBQ, my one-man catering company. I didn’t want to open a restaurant, but I did want to pull up at a Slayer show or a Harley dealership or a church or the L.A. Food Bank benefit and cook. It’s kinda cool that I’m able to do that—and it’s f*#%ing fun!
The process of making music is a lot like cooking for a crowd: You create a recipe as you would a song. You prepare a meal as you would record in a studio. And you serve it as you would perform live. When people come back for seconds, well, that’s your encore.
ADAM RAPOPORT
Harry Eelman
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=AZVNfOvMsnY7CL7xIDmgGygHILtCuOme5NnkF5e_wYbvflQD3 HvfGnv_xTTvNAeJPJ4yHEpiso_rxRkc_69fQU6fyKvBIlQgzK5 BIFW87ocS9JOUY9u0Tau4Vwlwg-CmKlyQtSxXRIY_R86lG-n3HZDJph_m_htkBobh_fYaHHYK3xw3LeMKO47ZhUyYLLdzOd9q S0YlXV5ZSjqMj5Nrjg3KSmCBvYH5JN_6nWNe-WNyRw&__tn__=*bH-R]

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**awsop** · June 1, 2024, 06:44 AM

Strip steaks with Oakridge Carne Crosta seasoning on the griddle with a side of sour cream and onion mashed potatoes and garlic green beans. This was my first time cooking steaks on the griddle and the result was a beautiful crust on a great tasting steak. I preheated the griddle to 550-ish (I need an IR thermometer), put some oil on the griddle and cooked the steaks for 1 minute on each side until internal temp was 115°F. Placed the steaks in a foil covered dish, and rested for 20 min. I will definitely cook steaks this way again, but next time I will use ghee instead of the whatever kind of oil I used as I think it will taste even better.

Attached Files

**Henrik** · June 1, 2024, 12:20 PM

Bought a whole ribeye, sliced it into thick steaks. Wanted to give my newly built hill country cooker a try, doing direct grilling. So I put the top level charcoal grate in place, fired up some charcoal and started grilling. Easy peasy. Just added salt and black pepper, and also grilled some zucchini that I rubbed with Zumac. Turned out real good. I really like the simplicity of this cook, took about 10 minutes and then the food was ready.

Built a fire mainly to the left (so I can move food to the cooler side if and when needed)

Giving that zucchini a good char

**Mosca** · June 1, 2024, 04:24 PM

I wanted to make a ham sandwich for dinner… no bread, no buns.

But I do have tortillas! HAM AND CHEESE QUESADILLA!

Clockwise from upper left: smoked habanero cheddar, Boar’s Head deli dressing, bacon, smoked deli ham, roasted red peppers (from a jar), and my last two wheat tortillas.

I fried up the ham in the deli dressing.

Melted the cheese on the griddle,

Tortilla on top of cheese, spatula underneath hard and tight, and flip!

Then you just build a quesadilla. Ham, bacon, roasted reds. Let it sit a minute, flip, let it sit a minute.

That’s it. Cut it up, serve with a side salad and some beans with a little crema on top!

And Jack’s Abby Pre-Prohibition Pilsner, a really nice dinner beer!

**RonB** · June 1, 2024, 04:42 PM

There are so many great recipes posted here that it's impossible to try them all. When Troutman posted his recipe for Mostaccioli a couple years ago, I wanted to try it, but soon forgot about it. When it was mentioned again just the other day, I decided it was time to do it.

Today was the day. I did have to make two changes - SWMBO doesn't like sausage of any kind, so I subbed ground beef and seasoned it with Italian spices. And I cut the recipe in half since there are only two of us. There is still enough for multiple meals after we ate what we wanted tonight.

Nan gave it high praise and even had seconds. I thought it was pretty darn good too. Thanks Troutman!

I don't know why this image did not auto rotate...

**SammyJ** · June 1, 2024, 04:49 PM

Sorta a Quiche, ground pork, shrimp, and eggs. Definitely keto carnivore.

**JCBBQ** · June 1, 2024, 05:46 PM

A NJ version of Choripan. Hot Italian “sewahsidge” instead of chorizo, fresh “mutz”, arugula, brick oven bread and a parsley mustard sauce instead of chimichurri. Insanely good.

**radshop** · June 1, 2024, 07:01 PM

I was breaking down a 12 lb inside round roast into its parts. I don't know if this muscle has a name but there was a thin top piece on a tough membrane. I took the effort to free it and clean it up, and noticed it was soft with a great loose texture. So I grilled it, and the boys & I ate it straight off the cutting board.

**Panhead John** · June 1, 2024, 07:12 PM

I haven’t used the griddle in a while, thought I’d do a chicken and shrimp stir fry tonight. Veggies were yellow and green onions, red and green bell pepper, bok choy, tomatoes and mushrooms with some noodles.