What's that you're eating?

[SilverAlert]

I've got to level with you here: I'm a little over my skis on this one. You might have to end up eating the cat? Or maybe just set a place for him at the table.

Well played, good sir!

I will now defer.

 

[toker]

I like my chowda the way I like my...

 

[Retired UPS Driver]

I like my chowda the way I like my...

Thick enough to hold up your spoon, and New England too, ok heck yes

 

[clinton1]

I like my chowda the way I like my...

Women? Coffee? Both??

 

[yoko]

Dino / Plate / 123A beef ribs, aka brisket on a stick. Peach paper keeps moisture in, keeps meat temp more even, and helped the tenderizing process. I like the crustier bark of the foil tent, but strongly prefer the juicy tenderness of the peach paper wrap. Hat's off to my friend / neighbor Charlie Bell for the kitchen knife, look at the juice! From the start ... removed all the membrane and all the silver skin, allowed to come up to room temp, coated with duck fat, liberally seasoned with Meat Church Holy VooDoo and my own rub 50/50, allowed to penetrate for an hour. Smoked in stick burner at 250 degrees for 4 hours using hickory / cherry. Check the alien head on the left of the fire pic. About 150 degrees IT wrapped and moved to pellet smoker (easy bake oven) at 300 degrees for another 4 hours until 205+ IT and probe tender. After 3 hours it was 200 IT but took another hour to get to 205, melt the collogen to tender, and render fat. Have learned it's not just getting meat to temp, but holding it there allows the collogen time to melt. Really tender, really juicy, nice smoke ring, excellent flavor profile. Stick burner is a pain to feed but so worth it.

Very awesome!!!!

 

[oldmanwilly]

I like my chowda the way I like my...

 

[jlauffer]

Sausage peppers and onions

 

[oldmanwilly]

Wife requested Bánh Mì so a pork shoulder ended up in the crockpot with a bunch of lemongrass and fish sauce. Doesn't look like much but it sure works well.

And a big batch of tortilla soup for later this week.

I've also got a few hunks of sirloin to cook but haven't settled on a recipe yet. Perhaps stroganoff?

 

[sgt1372]

Not the 1st, nor will it be the last, that I post a pic like this.

Grilled oysters, a large salad & a couple of IPA's for lunch at my favorite dive spot in the Central Valley where I always go when I need to run my F250.

I order the same thing here all of the time.

 

[sgt1372]

Stopped by a Japanese restaurant in San Mateo a couple of days ago & I was HUNGRY!!!

1st Course: Ankimo (Monk Fish Liver), O-toro Fatty Tuna, Aji & Uni

2nd Course: Fried Oysters, Ami-ebi with Fried Heads & Unagi

3rd Course: Tempura Udon

Plus 2 large bottles of Sapporo.

Each course was a meal unto itself.

The bill plus tip = $185.00

The moral of this story is do NOT eat sushi when you're hungry.

 

[oldmanwilly]

Dried venison sausage for an easy luncheon. It's not homemade, but the fella that does it uses a recipe similar enough to the one my Oma and Opa taught me, so it passes muster. Maybe a bit heavy on the smoke, but I'm not complaining.

 

[Gravelface]

Starting a pot of beans for the weekend.

 

[SilverAlert]

Stopped by a Japanese restaurant in San Mateo a couple of days ago & I was HUNGRY!!!

1st Course: Ankimo (Monk Fish Liver), O-toro Fatty Tuna, Aji & Uni

2nd Course: Fried Oysters, Ami-ebi with Fried Heads & Unagi

3rd Course: Tempura Udon

Plus 2 large bottles of Sapporo.

Each course was a meal unto itself.

The bill plus tip = $185.00

The moral of this story is do NOT eat sushi when you're hungry.

Maybe a little bit of a tangent, but if you like the grilled oysters..you GOTTA get to Drago's in NO

 

[SilverAlert]

Starting a pot of beans for the weekend.



View attachment 2762517

Bruh....

What the h#ll.

Please do teach us, Master.

 

[JACKMANDU]

The breakfast that makes you sleepy.

 

[JACKMANDU]

Stopped by a Japanese restaurant in San Mateo a couple of days ago & I was HUNGRY!!!

1st Course: Ankimo (Monk Fish Liver), O-toro Fatty Tuna, Aji & Uni

2nd Course: Fried Oysters, Ami-ebi with Fried Heads & Unagi

3rd Course: Tempura Udon

Plus 2 large bottles of Sapporo.

Each course was a meal unto itself.

The bill plus tip = $185.00

The moral of this story is do NOT eat sushi when you're hungry.

that toro is the bomb.

 

[JACKMANDU]

I like my chowda the way I like my...

Get Chunks!!!!

 

[Chief]

Prime ribeye using pecan in the stick burner. Kinders Prime Steak seasoning and fresh ground black pepper. Smoked at low temp until about 130 degrees internal then finished on the flames for that slight char. Tied up with kitchen twine for even cooking and better moisture retention.

 

[Gravelface]

Boil 1lb of dried red / kidney beans boiled for 10 minutes.

While doing this blacken some sausage / andouille, I also like smoked Turkey necks and ham hocks (crisp them up also, little olive oil and a lot of butter in cast iron skillet….pour the contents of the pan in the beans).

1-2tblspoons “Cajun” seasoning.
* Make your own if you don’t have any. 2 Tablespoons Smoked Paprika, 1 Tablespoon Garlic Powder, 2 Tablespoons Onion Powder, 1 Tablespoon Black Pepper, 1 Tablespoon Dried Oregano, 1 Tablespoon Dried Thyme, 2 teaspoons Cayenne Pepper,1 teaspoon White Pepper, 1 teaspoon Salt. Adjust fire to taste for heat. I tend to go heavier on cayenne. But this is a good base.

One chopped medium / large yellow sweet onion, sometimes I like to throw a yellow, red, or orange pepper in there.
1 stalk celery
1lb sausage / andouille
1 smoked ham hock
1 smoked Turkey neck
1tlbspoon minced garlic or 4 cloves of fresh chopped
3 bay leaves.
Couple beef bouillon cubes. 2-3. Depending on taste.
I do about 3 cups of water and 3 cups of beef or chicken broth / stock. Cover contents and add as needed as it cooks. Stir and wait. Stir occasionally throughout cook.
6 hours in crockpot on high, smash some beans to thicken sauce if needed. Some like it thinner, I like mine thicker.

It’s versatile, so you can add a little or take a little depending what you like or have on hand.
Serve over rice.
Nothing is set in stone.

Bruh....

What the h#ll.

Please do teach us, Master.

 

[Gravelface]

Maybe a little bit of a tangent, but if you like the grilled oysters..you GOTTA get to Drago's in NO

Drago’s is amazing.

My buddy made a cookware line https://www.theoysterbed.com/

Makes some great presentation equipment and charbroiled oysters are a breeze.