I get the bacon I want. Your point? LOL
FOOD THREAD 1
- Thread starter pardus
- Start date
I get the bacon I want. Your point? LOL
I'm sorry to say that just confirms you are not one of the chosen ones and shall live forever in damnation wearing dirty sheets over your head.
:-":-/
:dead:
Dame
Member
- Joined
- Apr 22, 2010
- Messages
- 3,367
So Wart (my somewhat adopted middle child) took on the Troll's Turkey Rub. This was the best bird we've had in years. 23 pounds of perfectly baked, succulent juiciness. I've never had to turn a turkey before but the resulting 6-pack on the turkey's breast earned it the moniker Leonidas. (He was very tasty.)
Also on the menu were: ham, mashed potatoes, sweet potatoes with pecan streusel topping, peas, honey glazed carrots, chicken flavored rice, green bean casserole, rolls, baked beans with a layer of bacon on top, apple pie, two pumpkin pies, a chocolate mousse pie, and plenty of wine.
Also on the menu were: ham, mashed potatoes, sweet potatoes with pecan streusel topping, peas, honey glazed carrots, chicken flavored rice, green bean casserole, rolls, baked beans with a layer of bacon on top, apple pie, two pumpkin pies, a chocolate mousse pie, and plenty of wine.
Bet those left overs will be fucking bangin! Well done Dame.
F.M.
F.M.
I didn't cook for Thanksgiving as we went to the MIL for dinner. She can cook well enough, but no pics as she doesn't do presentation very well.
I did make some pretty damned good chili last weekend though. It was a righteous Texas style chili with just the right amount of heat and an amazingly complex flavor profile. Garnished with shredded cheddar and sour cream and a with batch of fresh baked corn bread muffins on the side, it was the PERFECT dinner for a cold and rainy night in the Big Easy.
I've also been on a wing binge (football, wings and beer... what can I say) and I've discovered yet another use for the ZEA Thai Rib Sauce that I've been saucing my babybacks with. Grill the wings raised direct (grid about 12" off the coals with no barrier) at 400° dome temp for about 40 minutes then glaze.
I did make some pretty damned good chili last weekend though. It was a righteous Texas style chili with just the right amount of heat and an amazingly complex flavor profile. Garnished with shredded cheddar and sour cream and a with batch of fresh baked corn bread muffins on the side, it was the PERFECT dinner for a cold and rainy night in the Big Easy.
I've also been on a wing binge (football, wings and beer... what can I say) and I've discovered yet another use for the ZEA Thai Rib Sauce that I've been saucing my babybacks with. Grill the wings raised direct (grid about 12" off the coals with no barrier) at 400° dome temp for about 40 minutes then glaze.
Made Chili yesterday... it will be our staple for the next week... I don't know how to make small batches of chili, is there any way to make less than 3 gallons of chili at a time?
I'm not entirely sure that's possible, dude.
Nope, I always end up freezing a big container after RP has had his fill for 2 days.
... And...spaghetti sauce and soup work the same way... way more has to be made than will be eaten in 3 days by the normal number of people in the house...
I have a tendency to do the same. I always make more than I need and wind up freezing the remainder for later on.
Comes in handy for those surprise guests though, or those nights when you just don't want to cook anythign. Being half Sicilian I don't know how to do anything small. Go big or go home.
Meatloaf with Red Pepper Sauce
The meatloaf was a standard meatloaf with carrot, bread crumbs, onion and 50/50 beef and pork. For the sauce, I decided that rather than using the standard tomato style, I'd use a red pepper sauce (red bell peppers, onions, garlic, red jalapeno and spices in veloute) It came out as one of the best meatloaves I've made. Add mashed potatoes and garlic bread and it was a great homestyle meal.
The meatloaf was a standard meatloaf with carrot, bread crumbs, onion and 50/50 beef and pork. For the sauce, I decided that rather than using the standard tomato style, I'd use a red pepper sauce (red bell peppers, onions, garlic, red jalapeno and spices in veloute) It came out as one of the best meatloaves I've made. Add mashed potatoes and garlic bread and it was a great homestyle meal.
I don't like meat loaf but the mashed taters with the holy fuck size of butter looks banging!
F.M.
F.M.
Gaze upon my cheesy balls... you know you want to taste them. :-"
Turtle Eggs:
Just cream cheese and cheddar with a couple of diced fresh jalapenos stuffed into breakfast sausage balls then smoked with Tabasco barrel chips at 250° indirect for about 90 minutes.
Turtle Eggs:
Just cream cheese and cheddar with a couple of diced fresh jalapenos stuffed into breakfast sausage balls then smoked with Tabasco barrel chips at 250° indirect for about 90 minutes.
This was one of my best meals ever! My son was 10 when he took his first turkey last April on youth day. We breasted it and my wife cooked it up. His sisters were pissed when they found out the "Chicken Nuggetts" were actually Wild Turkey Nuggets! My wife prapped the other pieces of turkey in bacon and pineapple. It was delicious. 
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I love Carrot Cake! Have a bite for me!
I'm not much of a cook but on Thanksgiving I used the turkey fryer to cook the bird and the kids and I made an apple pie. I used store bought crust, not gonna do that again, I will make my own next time, it tastes much better. I made my own marinade and my son helped me inject the turkey. It was good a little too hot for my girls, I will ditch the hot sauce next time! I have never used the fryer in the winter. It was freaking cold! I stayed outside on my Adirondack chair and used the dive bezel on my GSAR as a timer. I don't dive but love watches.
This past fall I attended Wood Badge training as a Boy Scout leader. I've cooked on open fires and done some tinfoil cooking before but had never cooked directly in the coals. We covered our steaks in mustard and put them right in the coals! It worked very well and no clean up!
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