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.
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.
"Birds born in a cage think flying is an illness." - Alejandro Jodorowsky
"America is not so much a nightmare as a non-dream. The American non-dream is precisely a move to wipe the dream out of existence. The dream is a spontaneous happening and therefore dangerous to a control system set up by the non-dreamers." -- William S. Burroughs
Originally Posted by sonatine
Made this for a family member a little while ago. Just a sausage and cheese calzone
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??
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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.
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.
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"Only God can judge me. So either LOVE ME or LEAVE ME ALONE"
IG- Changethegame71 tell me more about how much you hate me, even though you know you can't help but follow me
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
Do I have to tell him about smoking vs grilling or will you like to tee this up?
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
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
Have 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..
Have 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.
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