Wife asked me to whip up something for 'soup week' at work. So, i made some stock...
Chopped some stuff...
Stirred this for EVER...
Added a couple of these for fun...
Threw it in a bowl and called it lunch.
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Wife asked me to whip up something for 'soup week' at work. So, i made some stock...
Chopped some stuff...
Stirred this for EVER...
Added a couple of these for fun...
Threw it in a bowl and called it lunch.
I recognize the effort, Marley.
However, the presentation gets low marks. Needs something to add color or contrast. When you scan your bowls of ingredients it's a monochrome of color.
Even Sonatine understands this obligation.
Looks like the sort of meal they served the Russian soldiers before they were sent to the front.
Honestly there is not a single jellybean there marley, have some dignity.
Quote:
Originally Posted by sonatine
Made this for a family member a little while ago. Just a sausage and cheese calzone
http://i.imgur.com/EeYyXAs.jpg
http://i.imgur.com/bdKCJvC.jpg
http://i.imgur.com/SAx6haD.jpg
http://i.imgur.com/1zWl2Yz.jpg
HEALTH FOOD .Organic chicken empinadas with glutten free tortillas. With home made salsa.
Finished
I couldn't wait till St Pat's.
It's a smoking meat kind of a day!
Just fired up the smoker, and this should be done in about 5 or 6 hours.
ribs, chicken, pork butt roast, tenderloin
I think im going to make some homemade coleslaw too while its cooking
How many people are you feeding??
Quote:
Originally Posted by JUSTIFIEDhomicide
me and 2 of my friends put all of our stuff on the smoker, but right now we have up to 7 or 8 people who will likely show up by the time it's done. All of us have friends who claim they might stop out for a couple of drinks and maybe some food, so I guess we'll see.
Quote:
Originally Posted by GordmanQuote:
Originally Posted by JUSTIFIEDhomicide
me and 2 of my friends put all of our stuff on the smoker, but right now we have up to 7 or 8 people who will likely show up by the time it's done. All of us have friends who claim they might stop out for a couple of drinks and maybe some food, so I guess we'll see.
7-8 and plenty of lefties. That makes for a nice Sunday. College Basketball, it might not be your NFL but watching those kids is amazing.
Gordman,
It looks amazing, but a quick question.
All that stuff has the same cook time? It seems like the chicken would be done way before the ribs.
Peace
Hozer11
Quote:
Originally Posted by Hozer11
Do I have to tell him about smoking vs grilling or will you like to tee this up?
Quote:
Originally Posted by 4DragonsQuote:
Originally Posted by Hozer11
Do I have to tell him about smoking vs grilling or will you like to tee this up?
That is a good question Hozer11, especially if you're new to smoking.
In the case of smoking, in general you are cooking everything at a much lower temperature (around 200 - 225 F). "low and slow" is the motto - It takes alot of patience but if you do it right, even if you have chicken and ribs on the same grill, it is almost impossible to overcook. Especially in the beginning stages of the cook, you are doing most of the smoking vs actual cooking. You're sinking flavor into the meat and this process imparts elegant flavors that can only be achieved by using this method. If you keep the temperature nice and low (but not too low) you will be able to achieve a nice long smoke without overcooking and drying out the meat.
Also, if you smoke food correctly, you are utilizing "inderect heat" vs when grilling, you are sometimes using "direct heat". If you look at the pictures i posted, this is a good example of indirect heat. We kept the coals in the grill section on the far right, Other than that there is absolutely no flame directly below the meat; This greatly helps to not overcook anything.
Depending on a persons preference, several different types of wood can be used such as cherry, apple, hickory, mesquite....heck, I even found some Jack Daniels wood that was taken directly from their used whiskey barrels!!
So, what we do is soak in water overnight, any of the special woods we want to use. Then, like in the picture, we start the fire using real "char wood". Charcoal can technically be used, but I like to keep things as natural as possible. Once the char wood is lit up, you throw on top of it a little of that soaked wood. Then, sit back and have a drink. Throughout the next several hours, you throw a little more of that wet wood on, especially when you don't see much smoke coming out of the grill.
This takes alot of patience...as well as trial and error, so this is not for everyone...but I LOVE doing it. Another great thing is, if I have completed a smoke correctly, usually I don't need to add any glazes or sauces at the end. At the beginning I will put on a dry rub of various spices, but that's it. This of course makes for a much healthier meal.
I hope I answered your question. I don't always explain things correctly so don't be afraid to ask me anything else
http://i.imgur.com/w7k3eoa.jpg
SHAKE AND BAKE OWNS YOU
Just realized that I totally forgot to take some "after" pictures of the smokeathon. Below is the only other pic I had from the other day. Passed around a couple of bottles of Winter Jack. It goes down well on a nice cool evening sitting around a fire!
Take my word for it that the food turned out perfect though. I even threw some fresh clams that I bought in the smoker...just for the hell of it!
I will be hopefully smoking alot of stuff in the coming weeks - maybe even some steelhead if I get lucky, so ill try to get some pics up
Quote:
Originally Posted by garrettHave been wanting to add something to this thread for a bit. So here goes my first
Avocado Tomato and Smoked Gouda Chicken Burgers, enjoy...
ground chicken, salt and pepper
Fresh Avacado, Tomato, Vidalia onion and Smoked Gouda cheese
Slider buns
Grill to your liking
Toast your buns and melt the Gouda
And enjoy...
Everything but the face. Show me a better burger then this, in this thread please. Thanks..
Quote:
Originally Posted by garrettQuote:
Originally Posted by garrettHave been wanting to add something to this thread for a bit. So here goes my first
Avocado Tomato and Smoked Gouda Chicken Burgers, enjoy...
ground chicken, salt and pepper
Fresh Avacado, Tomato, Vidalia onion and Smoked Gouda cheese
Slider buns
Grill to your liking
Toast your buns and melt the Gouda
And enjoy...
Everything but the face. Show me a better burger then this, in this thread please. Thanks..
As Gord as my witness I just bought two more cans of Chef Boyardee Mini Ravioli and besides ammonium chloride and processed cheese spread, the ingredients scream health food.
Tastes like Momma used to buy.
Good fresh healthy food is so important.Quote:
Originally Posted by limitles
But beyond that ima fat ass now. I could lose 30 Lbs in less then 6 weeks, who doubts me
I know im probably violating the "super moist" thing, but oh well; I made a bunch of beef jerky yesterday. Stuff is awesome and way better than the store bought stuff (and healthier too)
I even added some to a bloody mary
what part of the cow did you use? sirloin?
i've never made my own jerky, but my biggest fear would be turning it into shoe leather
that looks just right though, imo
also, i've never understood bloody marys but i remember my grandpa drinking them erryday
i've had maybe one? in my life and it tasted like vodka & bbq sauce...and not in a good way, if there is one
It was a good day. Happy Spring!
Obv most of these images depict some good eats, but like some words, when you look at them too long something is lost. Some of the photos ith look like burnt dead animals or something seen just before flushing.
I suggest a return to Chef Boyardee.
BTW, about eating spaghetti. A major argument with an insignificant other was brought on by my comment that the proper, or best way, to eat spaghetti was with the use of a large spoon and fork to roll it up.
I was scoffed at and told Italians do not use this technique. I argued they most certainly did and it was none other than Marco Polo (the inventor of the spoon) who was the first to do so.
Quote:
Originally Posted by WillieMcFML
As far as the part of the cow to use, I will in general stick with cuts that have the lowest percentage of fat possible. Fat is usually an enemy of jerky. If there is a little bit, it usually isn't a problem, but the less fat there is, the better it will store. In this case I think I used top roast; I cant for certain remember the labeling on the meat....When I am buying jerky meat and Im looking at the big roast cuts, i usually concentrate more on what the meat looks like than looking at the label and grabbing.
I wouldn't be too afraid about turning it into leather. Believe it or not, I have probably made at least 50 lbs of finished product in my lifetime, and I have yet to have any jerky turn out inedible. The main thing is to cure it properly and dehydrate it at the correct temperature.
You got my mind jogging here and I might do something a little different for the forum here. I'll maybe show what exactly I do from start to finish in a vid, and then maybe even ship a batch to ya! Im sure it would ship just fine.
Bloody Mary's- Bloody Mary's are GOD...but yes, they have to taste good - vodka and bbq sauce taste doesn't sound very appealing. I like them because there are soo many different ways to make them and you can always construct them just the way you like. They are even sometimes good for the day after a bender when hair of the dog is needed.
When I get some time ill show how I make mine and what BM juice I like to use.
On another note, I have more ribs and a pork shoulder currently on the smoker...I'll post pics when i have a little more time here today
Thread needs more fruit so I'll share my lunch.
Obv can be turned into a smoothie/dessert/pastry so many things. I love fruit just the way it is though enjoy.
I know you're being sarcastic, but some of the worst "food" that you can buy for daily use is that canned garbage IMO. Salt content is obv through the roof and preservatives galore.Quote:
Originally Posted by limitles
BUT nonetheless, I do have a shit ton of canned goods stored in my basement. My biggest reason is for emergency food in case the shit hits the fan - absolutely nothing wrong with being prepared. I will usually monitor my stock for how old the goods are, and I will take some of it and ship it to the food pantry around the corner from me, and then restock with new stuff.
Oh yeah, Once in a while my kid likes the spaghetti and meatballs, but I try to limit how much of the canned stuff I am giving him
#NotAMeatAbortion
Fillet of Beef with Broth Ladled Broccoli, Sea Salt Crusted Idaho Baked Potato with Sauteed Mushrooms and Onion.
Maybe not the best view, but it is true medium.
Soo.. There was a sale on crabmeat and I had a bunch of eggs. Everything is from scratch.
Homemade Crab Crepes with Hollandaise Sauce
This presentation from an artist?Quote:
Originally Posted by 4DragonsSoo.. There was a sale on crabmeat and I had a bunch of eggs. Everything is from scratch.
Homemade Crab Crepes with Hollandaise Sauce
Again, at least offer a sprig of parsley to offer some color here.
Even Denny's & Sonatine get this right.
Pet peeve of mine.
I took the pic as they were plated, the asparagus hit the plate a bit later, so go cook something or kindlyQuote:
Originally Posted by SanlmarThis presentation from an artist?Quote:
Originally Posted by 4DragonsSoo.. There was a sale on crabmeat and I had a bunch of eggs. Everything is from scratch.
Homemade Crab Crepes with Hollandaise Sauce
Again, at least offer a sprig of parsley to offer some color here.
Even Denny's & Sonatine get this right.
Pet peeve of mine.
http://assets.nydailynews.com/polopo...4.jpg?enlarged
The Most American Thickburger goes on sale May 20.
Quote:
The upcoming menu item is made with a beef patty that is topped with a split hot dog. The meaty duo sits on a layer of Lay's potato chips between hamburger buns. Ketchup, mustard, tomato, red onion, pickles and American cheese will be thrown in, too. The burger will have 1,030 calories and 64 grams of fat.
i thought of a game changer and might not remember tomorrow, so i'm leaving this here to remind myself
***coming soon from the producer that brought you the english muffin cheeseburger***:
THE FAJITA BURGER
bacon cheeseburger topped with refried beans, onions & peppers
Quote:
Originally Posted by WillieMcFML
lets see, I love bacon cheeseburgers and my favorite food literally is fajitas... Hoping this turns out well.
It's the refried beans that worry me. That kind of texture in a hamburger is iffy.Quote:
Originally Posted by lewfatherQuote:
Originally Posted by WillieMcFML
lets see, I love bacon cheeseburgers and my favorite food literally is fajitas... Hoping this turns out well.
literally took the words out of my mouf. lol. I didn't wanna say it cuz u cant fuck with an artist when they are working. I'd lose the refried beans and add a hot salsa.Quote:
Originally Posted by RichardBrodiesCombover.It's the refried beans that worry me. That kind of texture in a hamburger is iffy.Quote:
Originally Posted by lewfather
EDIT: or hot sauce
Some might say the texture is similar to guacamole but nope.