FOOD THREAD 1

[Ooh-Rah]

It's grilling season!!!!

 

[Grunt]

It's grilling season!!!!

Very nice work, Brother.

Very nice indeed!

 

[Ooh-Rah]

Very nice work, Brother.

Very nice indeed!

Thank you.

I did ‘reverse sear’ on these.
225 in the over until 100 degrees in center (about 45 minutes)

then 2 minutes a side for the sear and grill marks.

no need to rest.

 

[Polar Bear]

I made meatballs and mushrooms. I used to actually cook, however, this is not that. The meatballs I bought prepared, and baked. For the mushrooms, I used olive oil, salt and pepper and baked at 375 for the last 10 minutes with the meatballs. It looks like this meal is halfway prepared, but I'm going to eat it like this with a fork because, why not. View attachment 33583

Cook what else you got to do

 

[medicchick]

View attachment 33680

View attachment 33683

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It's grilling season!!!!

Yes it is...

 

[Deleted member 11415]

Cook what else you got to do

A whole lot of nothing so cooking it is.

 

[parallel]

? Tell me more?

The key to many Chinese dishes is a good black vinegar, which is One of the "four famous vinegars of China". I use Soeos Chinkiang Vinegar, Chinese Black Vinegar, Zhenjiang Vinegar which is both high quality and surprisingly affordable. It is a MUST have for us.

Here is a description and a breakdown of how it's made:

Chinkiang vinegar (Zhenjiang vinegar, 镇江香醋) is a type of Chinese black vinegar. It is made from various grains and is aged until the color turns dark brown or inky black. Rich, pungent, and tart flavor, sometimes with a hint of sweetness. It has a fermented malty taste and woody character that distinguish it from the light colored and fruity rice vinegar. It has a fermented malty taste and woody character that distinguish it from the light colored and fruity rice vinegar.

 

[Viper1]

Hot dish.

Layer bottom with cut up keto bread (last version had tater tots), cut up lunch meat and leftover ground beef, mixture of six eggs with a cup of milk and cup of cream. Cook covered for 25 mins, then uncovered with 20-30.

 

[parallel]

We took the easy way out for dinner today and made a double batch of crockpot chicken and gravy. Add some mashed potatoes, a toasted croissant, and some veggies and... YUM!

 

[Grunt]

This thread has been vicious in the last couple of days.

Beautiful food being prepared out there....

 

[parallel]

This thread has been vicious in the last couple of days.

Beautiful food being prepared out there....

Yeah man, I hear that. For those downrange... it might be a good idea to skip these post until you get back.

 

[NovemberWhiskey]

On another hand, nothing works as quite that strong motivation to come back from places safe and well as a good awaiting hot meal home, and posted up ideas save exhausted working people decision fatique of what to make, now, if having to cook it themselves. ;)

 

[Viper1]

Insta-pot rump roast. If you have 2.5 pounds set for 25 mins and check temp once done. I set mine for 35 mins. Asparagus and Parmesan as the side.
Local butcher shop for the win.

Instant Pot BBQ Rump Roast - My Own Meal Plan

 

[Grunt]

@Viper1, Brother, I could eat asparagus like that everyday of my life.

By the way, the pot roast looks awesome as well!

 

[Viper1]

@Viper1, Brother, I could eat asparagus like that everyday of my life.

By the way, the pot roast looks awesome as well!

Thanks @Grunt . One of the fun things with the insta-pot is making gravy from the sauce afterwards.

 

[parallel]

@Viper1, Brother, I could eat asparagus like that everyday of my life.

By the way, the pot roast looks awesome as well!

Me too... the problem is that within minutes of eating asparagus I can't even stand myself at the urinal.

 

[Viper1]

Lent is long over. Time for glorious pork on Friday.
Spare ribs and baby back ribs spiced up. Going to bake for a couple hours in foil, then finish on grill.

#meatsfordays

 

[SpongeBob*24]

Lent is long over. Time for glorious pork on Friday.
Spare ribs and baby back ribs spiced up. Going to bake for a couple hours in foil, then finish on grill.

#meatsfordays
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Nice.....we're on meat lock down here. I got 3 lbs of turkey yesterday and you'd thought I was robbing the place......



Have you tried the 2-2 method? My next ribs....if I dont get arrested....

 

[Viper1]

Basted with the peach sauce, some leftover BBQ sauce from a previous venture, and waiting On the Delicata squash.

 

[Ooh-Rah]

Thanks @Grunt . One of the fun things with the insta-pot is making gravy from the sauce afterwards.

We 100% need some quality InstaPot recipes posted. I just got mine for Christmas and barely use it because I don’t know what the hell to do with it.

Did you sear the pot roast first?