View Full Version : Who's making what today?
Molasses Cookies, I was bored and going distance crazy.
Oh man, a gallon of milk and I’m in heaven ! What a snack !!
Those cookies look delish!
So evidently flour is the new toilet paper crisis. I found a local mill about 2 hours south of me and have some ordered. Family business, stone millers. They offer curbside pick up, next time may take a ride just for the hell of it. :lifter
No shortage of flour here, but I had to send a 5# bag to my son in Alameda, CA. We have an Amish bulk store 3 miles from us that has pretty much kept up with the supply of staples. All my best to everyone!
No shortage of flour here, but I had to send a 5# bag to my son in Alameda, CA. We have an Amish bulk store 3 miles from us that has pretty much kept up with the supply of staples. All my best to everyone!
When this first started, my wife came home from shopping and said that most everything was in the grocery store except paper products, disinfectants, and flour. As she was checking out she mentioned that the woman watching over the self-check. The woman said that everyone must be using the time to learn to cook. Then she pointed to the bakery racks in the deli and they were full.
At Walmart, she said the bin that held bolts of cloth were empty, too. He'd never seen that before.
So, stay home and learn to cook and sew. :D
While wandering around Walmarts meat dept. this morning I came across two discounted racks of ribs, did not have the heart to just walk by them. Here are the results.
36653
Good thing you "saved' them! Looks good.
Not just any old recipe. This dough is made with only self rising flour, baking soda and full fat Greek yogurt! Obviously spices in the flour, I added fresh rosemary and basil as well. Topped with grape tomatoes, fresh chopped garlic, red onions that I cooked down first.
Not just any old recipe. This dough is made with only self rising flour, baking soda and full fat Greek yogurt! Obviously spices in the flour, I added fresh rosemary and basil as well. Topped with grape tomatoes, fresh chopped garlic, red onions that I cooked down first.
Sembra delizioso !!!!!!!
...add a glass of Chianti !!!!
Buon appetito !!!!!!!
Sembra delizioso !!!!!!!
...add a glass of Chianti !!!!
Buon appetito !!!!!!!
Grazie! I had some Merlot. :D I made an herb one as well.
The recipe follows, pardon what may be over simplification, I had to help my brother out.
Basic dough
1.5 cups self rising flour
1.25 cups plain greek yogurt
1/2 tsp baking powder
Spices/herbs
Couple things:
The dough is VERYVERYVERY sticky!! Have some extra flour on the side
to coat your hands to mix. You cannot use a mixer for this. Also
flour your counter/board when you kneed after mixing.
I find using a large wide plastic bowl works best over glass or metal bowls
to mix the dough.
Procedure:
Add spices and kosher salt io the flour before adding yogurt. The one
I made this morning I added the rosemary and basil you gave me,
chopped finely, then oregano, garlic powder, kosher salt and Italian
seasoning mix right into the flour. Stir well to combine
Line a pan (I've used 9" cake pans and today used an 8" square
aluminum pan) with parchment paper, do not grease it.
Add yogurt to flour and flour your hands and mix well Once it is
mixed dust clean surface with some additional flour and kneed a couple
more times. Place dough into pan and use your knuckles to make slight
dents into dough and let sit for 15 minutes.
While dough is sitting I preheat oven to 425 degrees. By the time the
oven is preheated the dough is about ready to bake.
Before putting into oven I add whatever extra toppings to it. Drizzle
lightly with olive oil and an extra sprinkle of Kosher salt.
Bake 18 min 425 deg*
*The caveat to the baking time depends on what you top it with. When
I add things like cherry tomatoes onions olives etc I find it best to
cook the items down in a pan first, season with spices. You will need
to bake for a longer time, I usually find it will take an extra 5-6
minutes. You want to make sure the color of the dough is a nice
golden brown.
Really did not need the third rack but hey no extra effort required. Trust me when I say they were good.
36960
Really did not need the third rack but hey no extra effort required. Trust me when I say they were good.
36960
Rack priapism...man those look good !
Really did not need the third rack but hey no extra effort required. Trust me when I say they were good.
36960
Of course you did. Looks delicious!!
Really did not need the third rack but hey no extra effort required. Trust me when I say they were good.
36960
You just spurred me to action. I found several racks in our garage freezer the other day that need tender loving care. I swear that I can smell yours from here!
For lunch: Southern fried chicken hearts and gizzards with hot wings dipping sauce. So good!
For lunch: Southern fried chicken hearts and gizzards with hot wings dipping sauce. So good!
Sounds wonderful! This is Gizzard day at KFC I may have to go to town. Did you ever make those ribs? Happy Veterans Day!
Sounds wonderful! This is Gizzard day at KFC I may have to go to town. Did you ever make those ribs? Happy Veterans Day!
Nope. They're still taking up room in the freezer. (In fact, my wife just went to town to buy us an upright freezer to go with our two 30 cu ft French Door fridge/freezers. It's going to be worse next year. ;)) Our son's coming home for Thanksgiving so, if the weather is warm enough, I'll fire up the smoker then.
Got a nice rack of st louis style ribs smoked with a sidebox full of applewood chunks - pulled them off about 30 minutes before it started raining
corn on the cob and air-fried potatoes to cover the rest of the plate...
...washed it down with a little "19 Crimes: The Uprising"
Badger52
11-11-2020, 21:03
...washed it down with a little "19 Crimes: The Uprising"Given the times, and the history, what an appropriate finish to such a repast.
Salud!
:cool:
A red blend aged in rum barrels - 10 bucks at walmart
rsdengler
11-25-2020, 13:52
Happy Thanksgiving Eve....Okay, since I'm alone for Thanksgiving again, let me know what goodies you guys are having tomorrow...I'll start:
Baked Lemon Rosemary Chicken
Roasted Root Vegetables and Mushrooms
Strawberry Shortcake
Wine...Wine....Wine...Wine....and more Wine....
My cat's going to enjoy his din din.....Lol....:D
But tonight....Medium Rare Bleu Cheeseburger on a brioche roll with fried onions...and wine....wine...wine...wine..wine....Giddy up....:p
Enjoy, Rita!
My wife bought a 14# bird because our son was coming but, with NM's problems, he'd have to 14 day quarantine when he got back to CO so he's going to wait until Christmas.
Haven't settled on how to do the bird. I'd like to smoke it but it's been pretty windy here the last few day so it may go in the oven.
Turkey gravy
Mashed Sweet potato
Broccoli with cheese sauce
Cranberry sauce
ETA: Wife just put sage dressing back on the menu (looks like we're going to have a lot of leftovers for just 2 people)
No dessert
bblhead672
11-25-2020, 16:03
Cajun Fried Turkey - from Popeyes Fried Chicken
Sweet Potato Casserole
Cornbread Dressing - made in crock pot
Green Bean Casserole
Home made cranberry sauce (my contribution!)
Sister Schuberts Dinner Rolls
Pumpkin Pie
Sweet Tea
I'll be making andouille and turkey gumbo with the leftover turkey on Friday.
One finger up to any gov't weasel or neighborhood karens who disapproves of our gathering...
rsdengler
11-25-2020, 19:02
Enjoy, Rita!
My wife bought a 14# bird because our son was coming but, with NM's problems, he'd have to 14 day quarantine when he got back to CO so he's going to wait until Christmas.
Haven't settled on how to do the bird. I'd like to smoke it but it's been pretty windy here the last few day so it may go in the oven.
Turkey gravy
Mashed Sweet potato
Broccoli with cheese sauce
Cranberry sauce
ETA: Wife just put sage dressing back on the menu (looks like we're going to have a lot of leftovers for just 2 people)
No dessert
That sounds awesome lol. You’ll be having leftovers for a bit ha. I’m not a fan of Turkey, but smoked would be tasty. I rarely eat meat, but every once in awhile I crave medium rare burgers lol. I eat low carb so no rolls, potatoes or stuffing. I’m so stuffed now from that bleu cheese burger. It’s hard for me to eat stuff like that anymore. Ugggh I now have a tummy ache 😣 Have a wonderful Thanksgiving :o
Having all the usual fare at my Cousin's tomorrow, limited gathering of 10. I'm on desserts this year so it's Pumpkin Pie, Apple Cider donut cake with sugar cinnamon topping and peanut butter cookies dipped in dark chocolate ganache. What..too much? :D
You can never have too many leftovers so on Friday I'm cooking for myself
Roast turkey breast
Cornbread dressing
Orange cranberry sauce
Roasted Brussels sprouts
Scallopini potatoes (thank you Trader Joe's)
Stuffed artichoke
rsdengler
11-25-2020, 19:05
Cajun Fried Turkey - from Popeyes Fried Chicken
Sweet Potato Casserole
Cornbread Dressing - made in crock pot
Green Bean Casserole
Home made cranberry sauce (my contribution!)
Sister Schuberts Dinner Rolls
Pumpkin Pie
Sweet Tea
I'll be making andouille and turkey gumbo with the leftover turkey on Friday.
One finger up to any gov't weasel or neighborhood karens who disapproves of our gathering...
Wow that’s sounds fantastic lol. Nice on the andouille/ Turkey gumbo. Bahaha “F” those neighborhood Karen’s and enjoy your Thanksgiving with your family :)
rsdengler
11-25-2020, 19:07
Having all the usual fare at my Cousin's tomorrow, limited gathering of 10. I'm on desserts this year so it's Pumpkin Pie, Apple Cider donut cake with sugar cinnamon topping and peanut butter cookies dipped in dark chocolate ganache. What..too much? :D
You can never have too many leftovers so on Friday I'm cooking for myself
Roast turkey breast
Cornbread dressing
Orange cranberry sauce
Roasted Brussels sprouts
Scallopini potatoes (thank you Trader Joe's)
Stuffed artichoke
Hahaha you never have enough desserts 🤣Man that’s a feast, lovely. Have a wonderful Thanksgiving :o
Hahaha you never have enough desserts 🤣Man that’s a feast, lovely. Have a wonderful Thanksgiving :o
Agree! You do the same. :)
Smoked turkey
Mashed potatoes
Cornbread stuffing
Corn
Cranberry sauce
Cucumber salad
Pumpkin pie
......and maybe a little bourbon :lifter
rsdengler
11-26-2020, 12:50
Smoked turkey
Mashed potatoes
Cornbread stuffing
Corn
Cranberry sauce
Cucumber salad
Pumpkin pie
......and maybe a little bourbon :lifter
Ohhhh I love cucumber salad nice😊 Enjoy Happy Thanksgiving
The family got me a pellet grill for Father’s Day but for some time now, I have looked down with disdain and contempt on those who abandon wood fired BBQ in favor of "pellets".
"Hey, while you are mopping the pork shoulder on that pellet grill, you should fix your skirt because I can see your vagina"
I said that I would always love my children - no matter what.
Then this happened while I was cooking dinner on my offset smoker...
"Dad, that thing is falling apart, you really should replace it and get a pellet grill"
I thought he was kidding but then he dropped this bomb on me:
"I have a Traeger and I love it"
The words cut like a thousand daggers. My son 'came out' as a pellet grill owner. That's right, my son has been cooking on a pellet grill. I had to fight back the tears. You never think it will be YOUR kid that looks you in the eye and says they are in love with a Traeger. That its no different than a gas grill, easier than charcoal, you don't have to stand around all day tending a fire. Then they bring a pellet grill into your home
"We got you a bag of 'Signature Blend' pellets and a grill cover"
What do you say when there is a pellet grill sitting on your patio - right next to your Combination Gas/Charcoal/Offset Smoker? I hope none of you ever feel that level of discomfort and awkwardness.
I have always prided myself on having an open mind - raising my children to treat people the way they would want to be treated - to set an example of judging others on merit and not on some preconceived notions borne of fear or ignorance.
...but then again I never thought one of my sons would shack up with a pellet grill
I was grateful and considerate but only on the surface. Inside I was confused, hesitant, uncertain, and sad.
What would this mean for my old grill? She's been with me for a LONG time. Sure, she is rusted, weathered, and has problems getting to max temperature because of a bad regulator, but I can’t just toss her on a scrap heap with the other grills I used and discarded over the years. I decided the best way to welcome this new pellet grill into my home would be to fix a nice tasty barbeque dinner.
I started a fire of lump charcoal in my Char-Griller and used hickory wood chunks to keep the fire going while I smoked some chicken on my wood fired offset smoker. Clearly my son was disappointed that I was resisting the change of lifestyles. My daughter was quite amused and thought it would be hilarious to get a picture of my patio - with a brand-new pellet grill; hidden away under a cover - while dad smoked chicken and corn-on-the-cob on a wood fired offset smoker.
I stalled for time with excuses like, “I need to read the instructions first" I cooked a LOT of chicken that night. The next night my excuses continued – “we have plenty of leftovers, I was thinking we could have chicken one more night” - then it rained. The rain would prove to be my ally since it kept on for several days, but it wouldn't last. My son's stay was only temporary since he was on leave and would be returning to his duty station in a few days and I was under incredible pressure to cook something on that pellet grill before he returned home to be with his OWN pellet grill.
People deny the broad cultural changes taking place in today’s military but my son NEVER had any interest in pellet grills until joining the Army and being stationed in Colorado. I don't know if it was dope smoking hippies in Colorado or just the constant drone of Army wokeness that introduced him to this pellet grill lifestyle, but what’s done is done...
After running out of excuses, I loaded up the hopper to "season" the grill. I was disgusted with the process; plugging in the control unit, priming the auger,. For the love of peace, pellets look like rabbit food not something you should use to smoke meat. Out of sheer curiosity, I decided to check out the bag that held these ridiculous pellets. Imagine my surprise when I found that 'Signature Blend' was a combination of hickory, maple, and cherry hardwoods that produced the pleasant familiar aroma of barbeque smoke. I was also surprised to learn that pellets burn cleaner than the charcoal and wood chunks I've been using all tese years. I felt a sense of betrayal as I closed the lid on the pellet grill so the ribs could cook. My old Char-Griller sat cold and unused while the smoke wafted from this strange new cooker. I had literally turned my back on the old 'Texas Trio'
When the ribs came off the pellet grill, they looked the same as any other rack of ribs but there was no denying that something had changed. The smoke ring was still there, the bark on the ribs was still there, and I still had to clean up the grate once all was said and done - but something was different. I can't live in denial any longer. I've been cooking on my new Pit Boss Mahogany Series 820D3 Wood Pellet Grill for a few weeks now and I have not been disappointed.
I still have feelings for the Char-Griller, and often find myself leaning against her to drink my coffee when I let my dogs out in the morning. I've cleaned the grates even though I haven’t cooked anything on it since that last batch of smoked chicken. I still haven't replaced the gas regulator. I don't know where I go from here, I just know that I'm still not ready to get rid of my beloved Texas Trio just yet so she just sits there while I continue to experiment with 'pellet cookery'
To be perfectly honest with everyone, I'm writing this while a 7 pound bone-in pork butt is smoking over a blend of Apple, Maple, and Cherry hardwood pellets. So far I’ve smoked a 3 pound beef roast over Jack Daniels Blend Pellets - and it came off the grill tasting like a medium rare steak. Sliced thin, and piled high on pretzel buns with a dab of horseradish and some melted cheese - we had roast beef sandwiches that rivaled the Arby's Beef and Cheddar. Two racks of 3-2-1 Memphis style baby backs came out so succulent and juicy that they looked like they had been brushed with BBQ sauce.
I know some will judge me - so be it – those are the limits of YOUR life while you rule over your own little kingdom of BBQ prejudice and a sour bigotry towards alternative cookstyles. I prefer diversity and inclusion when it is time to cook succulent juicy delicious smoked meats in a judgment free dining room.
My kitchen is your safe space if you dare enter!
Box ^^^^ Hard to argue with those results. What temp did you bring your roast to?
Box ^^^^ Hard to argue with those results. What temp did you bring your roast to?
I pulled the roast off of the grill when the internal temp was showing 156 if memory serves. It took about five hours to get there. I smoked it on the factory smoke setting which is somewhere around 225 degrees.
Wrapped it and let it rest for about 30 minutes while I melted the velveeta and mixed up some three-color slaw.
Roguish Lawyer
06-27-2021, 16:31
The family got me a pellet grill for Father’s Day but for some time now, I have looked down with disdain and contempt on those who abandon wood fired BBQ in favor of "pellets".
"Hey, while you are mopping the pork shoulder on that pellet grill, you should fix your skirt because I can see your vagina"
I said that I would always love my children - no matter what.
Then this happened while I was cooking dinner on my offset smoker...
"Dad, that thing is falling apart, you really should replace it and get a pellet grill"
I thought he was kidding but then he dropped this bomb on me:
"I have a Traeger and I love it"
The words cut like a thousand daggers. My son 'came out' as a pellet grill owner. That's right, my son has been cooking on a pellet grill. I had to fight back the tears. You never think it will be YOUR kid that looks you in the eye and says they are in love with a Traeger. That its no different than a gas grill, easier than charcoal, you don't have to stand around all day tending a fire. Then they bring a pellet grill into your home
"We got you a bag of 'Signature Blend' pellets and a grill cover"
What do you say when there is a pellet grill sitting on your patio - right next to your Combination Gas/Charcoal/Offset Smoker? I hope none of you ever feel that level of discomfort and awkwardness.
I have always prided myself on having an open mind - raising my children to treat people the way they would want to be treated - to set an example of judging others on merit and not on some preconceived notions borne of fear or ignorance.
...but then again I never thought one of my sons would shack up with a pellet grill
I was grateful and considerate but only on the surface. Inside I was confused, hesitant, uncertain, and sad.
What would this mean for my old grill? She's been with me for a LONG time. Sure, she is rusted, weathered, and has problems getting to max temperature because of a bad regulator, but I can’t just toss her on a scrap heap with the other grills I used and discarded over the years. I decided the best way to welcome this new pellet grill into my home would be to fix a nice tasty barbeque dinner.
I started a fire of lump charcoal in my Char-Griller and used hickory wood chunks to keep the fire going while I smoked some chicken on my wood fired offset smoker. Clearly my son was disappointed that I was resisting the change of lifestyles. My daughter was quite amused and thought it would be hilarious to get a picture of my patio - with a brand-new pellet grill; hidden away under a cover - while dad smoked chicken and corn-on-the-cob on a wood fired offset smoker.
I stalled for time with excuses like, “I need to read the instructions first" I cooked a LOT of chicken that night. The next night my excuses continued – “we have plenty of leftovers, I was thinking we could have chicken one more night” - then it rained. The rain would prove to be my ally since it kept on for several days, but it wouldn't last. My son's stay was only temporary since he was on leave and would be returning to his duty station in a few days and I was under incredible pressure to cook something on that pellet grill before he returned home to be with his OWN pellet grill.
People deny the broad cultural changes taking place in today’s military but my son NEVER had any interest in pellet grills until joining the Army and being stationed in Colorado. I don't know if it was dope smoking hippies in Colorado or just the constant drone of Army wokeness that introduced him to this pellet grill lifestyle, but what’s done is done...
After running out of excuses, I loaded up the hopper to "season" the grill. I was disgusted with the process; plugging in the control unit, priming the auger,. For the love of peace, pellets look like rabbit food not something you should use to smoke meat. Out of sheer curiosity, I decided to check out the bag that held these ridiculous pellets. Imagine my surprise when I found that 'Signature Blend' was a combination of hickory, maple, and cherry hardwoods that produced the pleasant familiar aroma of barbeque smoke. I was also surprised to learn that pellets burn cleaner than the charcoal and wood chunks I've been using all tese years. I felt a sense of betrayal as I closed the lid on the pellet grill so the ribs could cook. My old Char-Griller sat cold and unused while the smoke wafted from this strange new cooker. I had literally turned my back on the old 'Texas Trio'
When the ribs came off the pellet grill, they looked the same as any other rack of ribs but there was no denying that something had changed. The smoke ring was still there, the bark on the ribs was still there, and I still had to clean up the grate once all was said and done - but something was different. I can't live in denial any longer. I've been cooking on my new Pit Boss Mahogany Series 820D3 Wood Pellet Grill for a few weeks now and I have not been disappointed.
I still have feelings for the Char-Griller, and often find myself leaning against her to drink my coffee when I let my dogs out in the morning. I've cleaned the grates even though I haven’t cooked anything on it since that last batch of smoked chicken. I still haven't replaced the gas regulator. I don't know where I go from here, I just know that I'm still not ready to get rid of my beloved Texas Trio just yet so she just sits there while I continue to experiment with 'pellet cookery'
To be perfectly honest with everyone, I'm writing this while a 7 pound bone-in pork butt is smoking over a blend of Apple, Maple, and Cherry hardwood pellets. So far I’ve smoked a 3 pound beef roast over Jack Daniels Blend Pellets - and it came off the grill tasting like a medium rare steak. Sliced thin, and piled high on pretzel buns with a dab of horseradish and some melted cheese - we had roast beef sandwiches that rivaled the Arby's Beef and Cheddar. Two racks of 3-2-1 Memphis style baby backs came out so succulent and juicy that they looked like they had been brushed with BBQ sauce.
I know some will judge me - so be it – those are the limits of YOUR life while you rule over your own little kingdom of BBQ prejudice and a sour bigotry towards alternative cookstyles. I prefer diversity and inclusion when it is time to cook succulent juicy delicious smoked meats in a judgment free dining room.
My kitchen is your safe space if you dare enter!
At least you're still eating meat . . .
...and, lol, playing with fire !!!!
Bravo !!
sfshooter
06-27-2021, 22:48
I am reminded of an incident a little over a year ago. It's a nice evening and my garage doors are open, which always begs the invite of my friends to drop by for a beer. My next door neighbor is sitting there drinking a beer with me and his phone buzzes. He looks at his phone and tells me it is his grill reminding him to turn the temperature down. I guess I looked at him like he was some kind of alien because he proceeded to tell me all about his new, fancy pellet grill that wasn't a Traeger but a competitor ( I forget the name) that is just as costly. Now, I'm not adverse to getting something to cook and walk away for awhile, after all I do use a crock pot fairly often but this idea of "grilling" and walking away just doesn't sit right with me. After all, it is tradition that while tending the grill you must drink alcoholic beverages and bask in the wonderful smell of charred meat and smoke. Unfortunately our society continues to destroy our traditions and past times. As for me, in my area, I am becoming a lone survivor and holder onto of the old ways as I still fire up my 16 year old gas grill which sits on the deck with my charcoal grill/smoker as all those around me "wake" up to this new pellet extravaganza.
I look at you in a new light now Box :D. By the way, is yours one of those with the internal thermometer and cell phone app?
...he proceeded to tell me all about his new, fancy pellet grill that wasn't a Traeger but a competitor (I forget the name)
"Pit Boss"
...it is tradition that while tending the grill you must drink alcoholic beverages and bask in the wonderful smell of charred meat and smoke.
We mock what we don't understand.
The smell of smoke is even better now that there s actually a well constructed blend of hardwoods smoldering beneath the tasty morsels of dead animal flesh - the pork butt, the apple wood, the maple, the cherry - dear sweet baby Jesus the aroma is heavenly.
In fact, with the decreased work load from not having to tend to the fire, there is actually MORE time to enjoy those beverages...
Wine coolers - Fruity Rum drinks - White wine spritzers - your mind starts to wander when you have so much time on your hands.
Settle down - I'm just kidding. I'm only experimenting with pellet grills - I'm still a long way from shopping at the same clothing stores as the former Olympic Athlete previously known as Bruce.
Beer-Bourbon-BBQ - those are my vices...
I look at you in a new light now Box :D. By the way, is yours one of those with the internal thermometer and cell phone app?
Don't judge me.
Besides, what I do on my patio behind closed privacy fences with consenting adults is my own business.
Smoking meat and grilling meat are two different animals, it takes a good 10 hours to smoke a pork butt and once it is on the smoker it does not require a whole lot of attention. I use a Weber Smokey Mountain it is not very high tech getting it vented properly to control the heat is the main thing. Creating really good BBQ meat is not all that tough.
Ya'll are forgetting one of our tenets: "If it's crazy, but works....it ain't crazy."
Now - that in no way will detract from us casting aspersions on Box's lineage; comparing his gene pool to a horrific act of animal husbandry; and questioning his current preferred pro-nouns; but hey - at least he's still wearing men's clothes!! :lifter
Ya'll are forgetting one of our tenets: "If it's crazy, but works....it ain't crazy."
Now - that in no way will detract from us casting aspersions on Box's lineage; comparing his gene pool to a horrific act of animal husbandry; and questioning his current preferred pro-nouns; but hey - at least he's still wearing men's clothes!! :lifter
I'm just trying to find my place in an ever changing world.
Let's look at it this way - you can't "fight" city hall but you CAN work there. Resist in public all you want but there's no wi-fi in the re-education camps.
When I switch to sun-dried tomatoes, grilled cauliflower steak, and tofu grilled burnt ends all grilled up on my DIY solar oven, you will all know that I have been compromised.
Until then - follow me if you want to live and navigate the brewing storm of wokeness, militant veganism, and environmentally sustainable BBQ parties...
You know what they say, “Once you go pellet, you never go back!” :lifter
Green Mountain Grill and love it!
Roguish Lawyer
06-29-2021, 08:08
In fact, with the decreased work load from not having to tend to the fire, there is actually MORE time to enjoy those beverages...
Why not take it to the next level and find a great BBQ restaurant? Imagine how much drinking time you'd have then. :p
rsdengler
06-29-2021, 09:09
I still have feelings for the Char-Griller, and often find myself leaning against her to drink my coffee when I let my dogs out in the morning. I've cleaned the grates even though I haven’t cooked anything on it since that last batch of smoked chicken. I still haven't replaced the gas regulator. I don't know where I go from here, I just know that I'm still not ready to get rid of my beloved Texas Trio just yet so she just sits there while I continue to experiment with 'pellet cookery'
To be perfectly honest with everyone, I'm writing this while a 7 pound bone-in pork butt is smoking over a blend of Apple, Maple, and Cherry hardwood pellets. So far I’ve smoked a 3 pound beef roast over Jack Daniels Blend Pellets - and it came off the grill tasting like a medium rare steak. Sliced thin, and piled high on pretzel buns with a dab of horseradish and some melted cheese - we had roast beef sandwiches that rivaled the Arby's Beef and Cheddar. Two racks of 3-2-1 Memphis style baby backs came out so succulent and juicy that they looked like they had been brushed with BBQ sauce.
I know some will judge me - so be it – those are the limits of YOUR life while you rule over your own little kingdom of BBQ prejudice and a sour bigotry towards alternative cookstyles. I prefer diversity and inclusion when it is time to cook succulent juicy delicious smoked meats in a judgment free dining room.
My kitchen is your safe space if you dare enter!
OMG....I'm jealous...Now that is some "Big Drip" succulent smoked meats.....I'd be in a meat coma; a delightful meat coma...:D
Why not take it to the next level and find a great BBQ restaurant? Imagine how much drinking time you'd have then. :p
I've been down that road. The food is great, but the ambiance is not only lacking - it seems that the hosts are ALWAYS rude.
-If they are going to complain about the broken glass, why didn't they just bring me my beer in a can?
-They got all pissed off when I start stringing up party lights around my table.
-The ceilings are too low to get a good toss when you are playing corn hole - I had three or four bean bags stuck in the rafters at Tony Roma's before we even finished eating the first pile of baby backs.
-The manager came over three or four times mumbling about vulgar language, playgrounds, and inside voices. I never did figure out why he was so uppity.
-The angry old broad at the next table got all pissed off when I told her kids to go outside and play, because the adults are trying to talk.
-When they called the cops on me for peeing in the bushes, I knew it was the VERY last time I would ever invite them to a Sunday BBQ with my family.
OMG....I'm jealous...Now that is some "Big Drip" succulent smoked meats.....I'd be in a meat coma; a delightful meat coma...:D
That's my other big issue with commercial BBQ joints. You have no idea how hard it is to take a nap when you are surrounded by a bunch of self righteous, judgmental party poopers.
...of course I must admit, anytime there is BBQ and booze - you fall asleep at your own risk.
When my brother in law passed out and we all dropped trou' to get a picture of his sleeping face surrounded by our naked asses, the old lady at the corner table fell the fuck out of her chair.
rsdengler
06-29-2021, 11:26
That's my other big issue with commercial BBQ joints. You have no idea how hard it is to take a nap when you are surrounded by a bunch of self righteous, judgmental party poopers.
...of course I must admit, anytime there is BBQ and booze - you fall asleep at your own risk.
When my brother in law passed out and we all dropped trou' to get a picture of his sleeping face surrounded by our naked asses, the old lady at the corner table fell the fuck out of her chair.
Bahahaha...Oh "S"...Ded.....I would have lmao....:cool:
Mom used to be the pie maker but no more. She always made a great rhubarb custard pie hopefully this one will be ok. I am not a crust maker though which is something I need to work on, her crusts were to die for. I am not a fan of the ready made crusts.
38377
Golf1echo
08-09-2023, 08:03
Mom used to be the pie maker but no more. She always made a great rhubarb custard pie hopefully this one will be ok. I am not a crust maker though which is something I need to work on, her crusts were to die for. I am not a fan of the ready made crusts.
38377
Rhubarb custard, that sounds very tasty, I’ve only had the rhubarb/ strawberry pies but have several rhubarb plants. May have to try this.
In the small town I lived in a lady named Mary Thompson who used to have a small restaurant continued to make pies after it was sold, very delicious pies. I miss that now that I’m in a larger city. Few from the grocery store bakeries are worth eating and those from specialty bakeries are priced ridiculously high.
Mom used to be the pie maker but no more. She always made a great rhubarb custard pie hopefully this one will be ok. I am not a crust maker though which is something I need to work on, her crusts were to die for. I am not a fan of the ready made crusts.
38377
Looks delish! I'm not a crust maker either, but I've heard a little vodka in the dough makes it nice and flaky. Water develops gluten, vodka will not.
Smoked a 3# Picanaha today, Smoker ran around 275 and it took 1 hour and 20 minutes to hit an internal temp of 145. Gave the meat a 30 minute rest and it was incredible. For those of you familiar with this cut you will notice that this looks nothing like a Picanha, I rolled mine up and tied it with string, I figured it would be more uniform and smoke more evenly and I think I was correct.
38631
Badger52
03-11-2024, 05:35
Gorgeous! :cool:
I got out the thesaurus and made some Redneck Sushi...
Badger52
03-12-2024, 05:08
I got out the thesaurus and made some Redneck Sushi...That photo setup is Food Channel ready! :D
mojaveman
03-17-2024, 10:07
In remembrance of my Irish Catholic ancestors today.
Into the sacred crockpot.
I'm in my happy place, hatch chile season is here. Going to roast them and freeze them and start thinking about chili and all kinds of good stuff to cook.
I'm in my happy place, hatch chile season is here. Going to roast them and freeze them and start thinking about chili and all kinds of good stuff to cook.
I was at Hatch this morning. Got two cases so tomorrow I have to roast them and process for the next 8 months. I love the smell of them roasting….
I'm in my happy place, hatch chile season is here. Going to roast them and freeze them and start thinking about chili and all kinds of good stuff to cook.
I made mac and cheese last week and after it was done, I realized that we had a ton of Hatch chilies that I could have put in it! :mad::mad::mad:
I was at Hatch this morning. Got two cases so tomorrow I have to roast them and process for the next 8 months. I love the smell of them roasting….
I do as well, I really miss being able to have them roasted at the store in the barrel roaster, but I make do.
I made mac and cheese last week and after it was done, I realized that we had a ton of Hatch chilies that I could have put in it! :mad::mad::mad:
You'll just have to make another batch with hatch :D
So after my infusion therapy sessions, I find my appetite is no good. The only thing I want to eat is fresh fruit and fresh raw veggies. Not a bad thing but anyway tonight I cut up fresh veg (yellow, squash, zucchini, asparagus, red pepper, yellow peppers)and I made Farro, which is a delicious ancient grain and is a good source of protein
Drizzled with olive oil, red wine vinegar, couple of squeezes of fresh lemon, kosher salt, freshly cracked pepper, oregano, and a kiss of garlic
Now I think I want to add a little bit of fresh chopped hatch to it:lifter
Badger52
08-14-2024, 18:39
So after my infusion therapy sessions, I find my appetite is no good. The only thing I want to eat is fresh fruit and fresh raw veggies. Not a bad thing but anyway tonight I cut up fresh veg (yellow, squash, zucchini, asparagus, red pepper, yellow peppers)and I made Farro, which is a delicious ancient grain and is a good source of protein
Drizzled with olive oil, red wine vinegar, couple of squeezes of fresh lemon, kosher salt, freshly cracked pepper, oregano, and a kiss of garlic
Now I think I want to add a little bit of fresh chopped hatch to it:lifterSalud ma'am! You're in the front lines of "whatever it takes" right now so do what you gotta do. Even if your inner carnivore wants to rip through its cage. :D
So after my infusion therapy sessions, I find my appetite is no good. The only thing I want to eat is fresh fruit and fresh raw veggies. Not a bad thing but anyway tonight I cut up fresh veg (yellow, squash, zucchini, asparagus, red pepper, yellow peppers)and I made Farro, which is a delicious ancient grain and is a good source of protein
Drizzled with olive oil, red wine vinegar, couple of squeezes of fresh lemon, kosher salt, freshly cracked pepper, oregano, and a kiss of garlic
Now I think I want to add a little bit of fresh chopped hatch to it:lifter
Everything about that sounds good. Oftentimes, the wife and I simply chop up whatever vegetables we can find -- including cabbage -- and just through them on the grill with the seasonings we want and have that for dinner...
You'll just have to make another batch with hatch :D
I actually added them to the leftovers! ;)
Salud ma'am! You're in the front lines of "whatever it takes" right now so do what you gotta do. Even if your inner carnivore wants to rip through its cage. :D
Actually had a corned beef sandwich on rye with Swiss the other day and that's sat very well with me!
Everything about that sounds good. Oftentimes, the wife and I simply chop up whatever vegetables we can find -- including cabbage -- and just through them on the grill with the seasonings we want and have that for dinner...
It's a good way to use up leftovers and not waste anything. I call it the kitchen pantry cleanup.
:D:D
I actually added them to the leftovers! ;)
Well done! :lifter
Divemaster
09-02-2024, 23:36
I had several Costco chicken thighs feeling neglected at the bottom of the freezer, so I thought it was time to show them some love. After thawing in the fridge, a rub went on both sides, with yellow mustard to hold it in place. A few of the thighs received a coating of Kirkland Sriracha rub. For the majority, however, it was Spiceology's Smokey Honey Habanero. Neither of these rubs is very hot, so don't get your Scoville hopes up. However, they do add a nice flavor that we like around here.
They went into the Masterbuilt gas passer over a pan of hickory chunks. Running at about 290 F for two hours had them just right. The thighs probed at 175 F. Cooked but not destroyed; they were nice and juicy with crispy skin.
Badger52
09-03-2024, 04:47
They went into the Masterbuilt gas passer over a pan of hickory chunks. Running at about 290 F for two hours had them just right. The thighs probed at 175 F. Cooked but not destroyed; they were nice and juicy with crispy skin.Those came out beautiful! I shouldn't check this thread before breakfast.
Have you priced Rhubarb in the store? The neighbors have a couple of patches that would never be harvested were it not for my sweet tooth. Tis the season and I like cake!
38728
Looks good. My father used to love, strawberry and rhubarb cakes or pies.
Badger52
05-14-2025, 19:03
Have you priced Rhubarb in the store? The neighbors have a couple of patches that would never be harvested were it not for my sweet tooth. Tis the season and I like cake!
38728That is exactly my standing order for Father's Day, B'day, etc. Whichever progeny wishes to give it a go. We had a little cafe' in town years ago that did this 3x a week (old lady came in to do 'em). They were gone by noon. Unfortunately, so is the cafe' during the bad '08 times.
bblhead672
05-15-2025, 11:19
Posting some recent cooks from my new Traeger Pellet Grill.
Baby back ribs, Turkey breast and whole chicken.
Going to cook first brisket on the Traeger this weekend.
Roguish Lawyer
05-16-2025, 09:05
Nice smoke rings on those ribs. Have you tried wrapping in butcher paper rather than foil? Because it is breathable, it helps to avoid overcooking and also is better for establishing bark.
That is exactly my standing order for Father's Day, B'day, etc. Whichever progeny wishes to give it a go. We had a little cafe' in town years ago that did this 3x a week (old lady came in to do 'em). They were gone by noon. Unfortunately, so is the cafe' during the bad '08 times.
If I was closer I would bake you one. I sure hope you get one! They are very easy to make and soooo good!
Badger52
05-16-2025, 18:42
If I was closer I would bake you one. I sure hope you get one! They are very easy to make and soooo good!Thanks; no worries. I have talented grand-daughters. The biggest thing they keep trying to refine - to get it to a 10.0 - is the crust. I love it all but they're slightly competitive too, so I let 'em run. :cool: