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Oh I look forward to the end cook on this one Chris.

 

I had a back rib getting happy over night and just layed it on the grill (indirect). Longer then I thought it would be. I might of added a bit to much heat to it, as the finger cuts are stinging a wee bit. :w00t:

 

002_zpswk7hhjlg.jpg

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Chris that looks amazing. I got a nice inside round the other day. I am going to cut it thin, thin like Roulanden. Sauté garlic in EVO, salt pepper and oregano flakes. It will make it's own juices usually or I put a splash of stock in it, cover and cook for a few minutes only. Slice French stick lay on beef and add motza or any cheese, in the oven and toast and melt cheese. Goes great with a bit or a lot of Dijon. When we were kids Mom served it up regularly. Inside round was a cheap cut then, not now. We would dip the bread in the juices before making the sangweech.

I need to call my wife to bring home some crusty bread but can't find my phone, no more land line. I knew it would happen eventually. I'm questioning my decision to get rid of the land line now. What if I needed to call 911?

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Add this to our menu Chris

 

Jerk spajek chicken and some sweet maple yams.

 

Just put the chicken on (indirect) Will put the yams and corn on with an hour left of the chicken cook,n.

 

jerk%20spatcek%20003_zps7cfsjexm.jpg

 

jerk%20spatcek%20002_zpslux3v8wq.jpg

Edited by Brian B
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Add this to our menu Chris

 

Jerk spajek chicken and some sweet maple yams.

 

Just put the chicken on (indirect) Will put the yams and corn on with an hour left of the chicken cook,n.

 

jerk%20spatcek%20003_zps7cfsjexm.jpg

 

jerk%20spatcek%20002_zpslux3v8wq.jpg

 

 

 

Outstanding Sir!

 

Swiss Chalet has nothing on you, or perhaps even me. ;)

 

The remains of the big Tom is now a large quantity of soup stock.

Tossed in some kale stalks, celery stalks, broccoli stems, onion, carrot and assorted spices and herbs. Already smelling marvelous!

Now strained and boned and portioned out for the freezer for future enjoyment. ;)

 

13087835_1591046747822720_82208739083122

 

13077029_1591047711155957_85143140051871

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Outstanding Sir!

 

Swiss Chalet has nothing on you, or perhaps even me. ;)

 

The remains of the big Tom is now a large quantity of soup stock.

Tossed in some kale stalks, celery stalks, broccoli stems, onion, carrot and assorted spices and herbs. Already smelling marvelous!

Now strained and boned and portioned out for the freezer for future enjoyment. ;)

 

13087835_1591046747822720_82208739083122

 

13077029_1591047711155957_85143140051871

Hey now, I started this thread and now im being made a fool????

 

Great going guys!!!(lucas,brian,rodmaker lol)

 

The fragrance in the house now are fantastic! Slow cooker is working its magic. She at 120 degrees now.

 

Almost time to add the fixens?

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Hey now, I started this thread and now im being made a fool

 

Great going guys!!!(lucas,brian,rodmaker lol)

 

The fragrance in the house now are fantastic! Slow cooker is working its magic. She at 120 degrees now.

 

Almost time to add the fixens

 

I'd say we're all winners Rick. ;)

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Oh my yes. We post to help all cook and get fat.LOL

 

When the skin on the chicken is like a balloon, it,s done. You talk about mouth watering.

 

Even though the chicken was so juicey, I still dipped it in the salty/maple dripping from the yams.

 

All puffed up and time to take off.

 

jerk%20spatcek%20005C_zps7hjbgxks.jpg

 

Yams and corn done right on time.

 

jerk%20spatcek%20006S_zpsaizfhfam.jpg

 

jerk%20spatcek%20007S_zpsy8krruws.jpg

 

Left overs. :clapping: Well for mondays dinner for one. :whistling:

 

jerk%20spatcek%20009S_zpsqboiutvw.jpg

 

And if you think it,s not good, just ask the aplumas. They sampled it during my last G2G up at Lakeair.

Edited by Brian B
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I think I mentioned it in here before? Reminder i guess.

 

If you like yams....

 

Slice a 1/4 to 1/2 inch thick. Sprinkle with olive oil. Add sea salt and pepper.

 

Broiled for 35 mins or so. Flip half way.

 

Mmmmmmm

 

Eat em right away though or they get soggy

Edited by manitoubass2
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Tonight it was roast venison bottom round, a smallish roast, like half the bottom round off a medium sized deer. Took it out of the oven at 118 F, tented it with aluminum foil, and carved it at about 135, delicious!

I considered doing up OIMs recipe with thin-sliced meat and mozza on crusty bread, but wifey is not really a bread enthusiast, and I got home late. Maybe next time............

 

Doug

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You guys stop eating or sumth,n. LOL

 

This can go over rice,noodles or even make a wrap..

 

Boneless chicken marinated in

 

Chilantro

Lemon

Lime

Sweet chile paste

A squirt of Suracha

Smokey peperika

 

As for how much of each, I never measure. Taste and smell.

 

food%203%20001_zpsqbs58e5u.jpg

 

In the fridge to get happy happy for a couple of hours.

 

Chop up the needed additions to this

 

Peppers

Onion

Brocollie

Mushrooms ( forgot them in the pic) LOL

Bokjoy is optional

 

food%203%20006_zpsawmrzwju.jpg

 

Getting busy busy,,,,

 

food%203%20004_zpsxi0ojndh.jpg

 

Sucks we dont have smellnet here.LOL

 

food%203%20002_zpsw9wpm6q4.jpg

 

Put the chicken to the side and get veggies done. Nice little char for flavor and some soya sauce,,

 

food%203%20008_zpst7pmgde1.jpg

 

 

 

 

Once done, this was the end result,,,

 

food%203%20011_zps6tbawgim.jpg

 

Like I said, great over,,

 

Rice

Nooddles

Wraps.

 

 

Were going with noodles tonight. The rest will be in wraps for my Monday dinner.

 

Give it a try. Its awesome.

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