Dessert I made the other day to take to a friend's house. First time making home made pudding, turned out yummy but did get a splatter that burned me petty good. 😒 Whip cream was homemade too. Banana pudding cups.
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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021
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Club Member
- Sep 2017
- 635
- NW Oregon
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RecTec 680 w/ smokebox
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tamidw these look fantastic. I am not much a desert eater but when I am jonesin' for desert my favorite is a banana cream pie served at the local diner/pie emporium. Yours look like perfect single servings of what I hanker for. Any chance of getting the recipe? Thanks so much for the post and seriously tempting photos.
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Mr. Bones thanks! My burn is better and almost gone now.
RustyHaines thank you! Banana cream pie is a favorite for sure. Recipe can be found here: https://www.glorioustreats.com/banan...cream-dessert/ I pretty much followed it, but used a different homemade whipped cream recipe and used Nilla wafer crumbles rather than graham cracker as it states. Sorry, but for me, it wouldn't be the same without the Nilla wafers. 🙃
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Thanks! I've printed the recipe, and plan to make it.
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- Jun 2018
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- Centreville, VA
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Not bbq, but tasty. I recently started fermenting some cabbage for sauerkraut, but decided I didn't want to wait so I bought some more sauerkraut. Then it sat in my fridge for a week until I decided today that I needed to make a reuben so I bought some corned beef, Swiss cheese, russian dressing this morning. Lunchtime rolled around and I realized I didn't get any rye bread. I did have tortillas, so I figured I might as well try this out. Also had two slices of pastrami I threw in.
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Brilliant! I’ve recently seen a video somewhere of a breakfast burrito made the same way!
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barelfly I use mason jars and these - https://www.masontops.com/products/pickle-pipe. I am the only one in the house that eats it, so that's all I need for small batches.
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Michael_in_TX RickyBobby These videos have been popping up all over, seems to be the latest online food trend. I figured it was worth trying. I liked it a lot. The thickness from multiple folds made for a much more substantial bite than a regular quesadilla.
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Club Member
- Aug 2020
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- Houston, Texas
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Nothing fancy but it was really good. For a change of pace I made some Cajun Stuffed Bell Peppers. Instead of the usual hamburger meat, I use 1lb. of boudin (it’s actually a package of boudin without the casing) 1lb. of spicy ground pork sausage (browned) mixed with 1 can of Cream of Mushroom Soup. Hit it pretty good with a dusting of Tony C’s. Then stuffed it all inside the peppers. Topped the peppers, and all around them, with tomato sauce. Baked at 350 for an hour, last ten minutes added slices of cheddar cheese on top.
Last edited by Panhead John; January 23, 2021, 09:06 AM.
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Good deal Troutman I bet you’re gonna smoke em? Which I never thought of, always did em in the oven. I’ll bet that really puts em over the top! Can’t wait to see yer pics.
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Tonight I broke out my new wok again for something special...first attempt at Pad Thai!
Pad Thai without mung sprouts (because I forgot to get those lol). It was really good, especially for a first stab at it. I was very pleased with the result. Crucially, my wife said it was delicious, and she's the most important critic
Sorry there's not more pictures, all of the ones I took during the cooking process were under terrible light & I didn't realize itLast edited by BradNorthGA; January 22, 2021, 07:55 PM.
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barelfly I used this recipe:
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Club Member
- Dec 2017
- 3911
- New Mexico
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Smokin-It 3D
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Straight up TACO TUESDAY on FRIYAY!!!!!
Tacos al Pastor with house made tortillas - and this time I made sure to bring the pineapple to the game! And, does it every make the dish! Rounds out the good bitterness of the adobo and punch of the onion so perfectly! Adobo sauce for the pork steaks is from the same recipe I posted for Birria Tacos last month - an easy meal to impress!
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Troutman if you get the thrumbo to work out......that may push me to buy a rotisserie for my gasser. I have the rotisserie burner in the back, but don’t use it. I’d have the pastor and chicken that would make that rotisserie not a uni-cooker!
Can’t wait to see what you bring to the series!!!! YO QUIERO TACOS!!!!!!!!
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Since it was 8 outside, I was definitely cookin inside. Didn’t’t have the heart to fire up my wok oven/pot. Did some Chinese long beans, stir-fries in two batches, then combined with sweetener, broth & ginger until water dissipated. Then Uncle Henry’s chicken & veggies. Called for broccoli & cauliflower, substituted snow peas with baby bok choy & bean paste. The long beans are sweet, which is why it is served on side of the chix mix.
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Club Member
- Nov 2017
- 7156
- Huntsville, Alabama
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Jim Morris
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Today I broke in the new Slow 'N Sear Deluxe Kamado, in kamado mode, by dirtying up its pristine insides with a bunch of black sooty charcoal, a few chunks of wood, and an 8 pound boston butt and two slabs of SLS ribs.
Ribs were for dinner, with a slab leftover for the weekend. Pulled pork is to split tomorrow with my daughter who just got home today with her new baby (our first grandchild!).
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jfmorris Your food looks delicious. as does the SNS Kamado. But, your grandchild will be the best, more delicious, smells better, tastes better, than anything we can cook. Congratulations to you, your daughter, your family. Enjoy.
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Club Member
- Nov 2017
- 5133
- Virginia
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I think this is more of a southern dish? Not sure. Served alot here in Virginia. I would be curious if this is a recipe on other parts of the country. Saturday morning breakfast. Sausage gravy with farm fresh ground sausage and homemade buttermilk biscuits. Hope everyone has a great weekend!
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DavidNorcross By far my favorite breakfast ever! Served with soft scrambled eggs. Nice job!
HawkerXP I thought SOS was chipped beef on toast? There is no way that this perfect dish is SOS 🤣
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Be sure, this is available here on the West coast. And oh, I need some of that! 😋
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Club Member
- Apr 2016
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- Near Richmond VA
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Ribs were on the menu last night. Rubbed with Hank's KC Royal and salt 'cause ribs were a last minute decision. I added some Sweet Baby Ray's Original for the last half hour. Served with baked yellow potatoes and Brussel's sprouts.
For the sprouts, I save the leaves that come off, oil them, and add to the tray when the sprouts start to brown. Add a little salt and they make a tasty little treat once they crisp up.
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