For those wondering what to do with left over brisket here is an idea:
Burnt ends omelet with swiss cheese!
Burnt ends omelet with swiss cheese!
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Early Xmas dinner with 1 Daughter and 1 Granddaughter (damn 2020!) Only got a could of pics, to busy enjoying myself.
Spicy Creole Shrimp Dip with Ritz crackers
20# bone in double smoked ham from Compart Family farms with a Sarsaparilla Baste On the Yoder with pecan/cherry pellets @ 200°F for 2 hours then 275°F until pulled at140°FIT
Browned butter and Green onion mashed potatoes
Asparagus and mushroom gratin
French silk pie with Vanilla wafer crust.
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Panhead John Here ya go. Great stuff!
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Thanks ofelles It looks really good! I just printed out the recipe and gonna try it next weekend.
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A little snack to go along with some football. It's jalapeño popper in reverse. It's the filling I do for poppers. Instead of filling it's baked in a casserole. so it is onion and chive cream cheese spread, pepperoni, scallions and jalapeno. Chopped in food processor. Add cream cheese soften to room temp, and puree. Spread in casserole. Add a sliced pepper. Baked at 350 for about 40 minutes.
Beer and some chips.
Last edited by RichieB; December 20, 2020, 04:37 PM.Comment
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Busy day at the BKYDBBQ world headquarters...started the day off and the 20% chance of rain was 100% chance until about 11am so I was way behind schedule...smoked a butt for a coworkers Christmas present. Also, smoked a piece of Canadian bacon that has been curing for over a week and some Pig Shots. Also made some of my BBQ rubbed peanuts and a batch of my BBQ sauce (no picture) for Christmas presents...
The PBC got a good workout...
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30 lbs of Venison Jalapeno Cheddar Snack Stix - this is half of the batch because there wasn't enough room in the KBQ for all 30 lbs. This was my first time using collagen casings, very forgiving but I learned that there must be a water pan in the smoker or the casings will be tough. Next time I plan to cut the salt by 15-20% but they are still very good:
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King crab leg boil today. We are in a food coma right about now
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There ya go klflowers Stealin my damn home decor ideas again! Y’all probably never even used paper plates till I got here.Last edited by Panhead John; December 20, 2020, 08:25 PM. -
Panhead John when I heard such a renowned designer such as yourself had joined the pit, I immediately started stalking you to steal plating tips. There, I admit it. My wife begged me not to but I couldn't resist
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Today I smoked some ribs that my dad had brought over the other day, with some cucumber and tomato salad on the side. Then I packed up some of the finished ribs to take over to my dad's house, the least I can do since he was the one that gave him to us in the first place
They were great!Attached FilesComment
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Gongbao jiding, a/k/a Kung Pao Chicken with Peanuts. This is the authentic Sichuanese version from Fuschia Dunlop's "The Food of Sichuan." I must say, it was amazingly delicious, not because of the cook, but because of the recipe. I should mention that I'm a bit of a nerd when it comes to cooking so I have basically all of the authentic Chinese Ingredients needed which probably helps. The chili peppers were from our garden from summer 2018, which had been dried.
The side dish was Stir-fried Baby Bok Choy with Oyster Sauce. All served with jasmine rice.
Last edited by Dewesq55; December 20, 2020, 09:10 PM.Comment
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barelfly - I just accidentally discovered that there is a GF premium oyster sauce available on line from an e-tailer I haven't used. I haven't tried the oyster but their products I have bought have been off consistently high quality with fast order fulfillment. They do charge for shipping, though. The site is Mala Market. The link below should take you to the oyster sauce
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Wife baked Christmas cookies, I made 21 pounds of Christmas bacon. Unfortunately won't be smoked until after Christmas. The thinnest slabs will be fully cured in the evening of the 24th and the rest will be cured on the 26 and 27th. I'll be smoking most of it on the 26th.Attached FilesComment
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From here on out, I will be posting my cooking pics without words, like Ernest does sometimes. My outstanding and award winning cooks usually need no description anyway.Attached FilesLast edited by Panhead John; December 20, 2020, 09:54 PM.Comment
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I am devastated by some of y’all’s snarky comments. Huskee told us not to make degrading remarks about folk’s cooking here. Anymore of this tomfoolery and I will have to report you.Last edited by Panhead John; December 22, 2020, 04:44 AM. -
You have a perfect and classic combo going John. Envious.
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No words it didn't happen.Comment
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Damn man! Now y’all are really getting picky! I thought it was just " no pics it didn’t happen"Last edited by Panhead John; December 20, 2020, 09:56 PM.
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