What did everyone cook today?
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GWG8541 Looks awesome! Got any leftovers to send my way? Salute!
Bob Stehlik Sorry Devildog it was wiped out by the family. You know I would have taken care of you. Semper Fi.
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calldoctoday GWG8541 I devised this drink with Guinness that even has haters drinking it and a Bistro added it to their menu for $12 a glass. Take 1.5 oz of Triple Espresso Vodka (can be found made by Three Olives) and pour in a bottle/can/draught to fill up a glass. Makes it take close to an adult mocha drink. I picked out a real hater of Guinness (my niece), poured her one and asked her to sip it. She said nothing. But, walked away with my drink. Win! Have fun.
zbigjeff The wife is not a Guinness fan. I will have to try that drink with her. It sounds great.
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calldoctoday The draft was good. I prefer the stout also. I picked up the party pack at COSTCO.
GWG8541 I have never tried the Smythwick’s Red, have you yet? How is it. I just about went for a George Killian’s that I saw in Birmingham when we were up there, but my son that works with me thought I should try a local “Stout at the Devil”. It was stouting alright? I don’t know why Guinness does not make a good porter, it always seemed to me they were a good working man’s sort of brewery & would have a good porter in their flock.
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GWG8541 I have never tried the Smythwick’s Red, have you yet? How is it. I just about went for a George Killian’s that I saw in Birmingham when we were up there, but my son that works with me thought I should try a local “Stout at the Devil”. It was stouting alright? I don’t know why Guinness does not make a good porter, it always seemed to me they were a good working man’s sort of brewery & would have a good porter in their flock.
calldoctoday I like the red. If you like Killians, you should like it. I would also like to see them come up with a good porter, but maybe it has something to do with their country of origin. Maybe they are worried about marketing it in Ireland.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Joe Hell Looks like you had enough thick sauce to gobble all those stickers. Thank god you added veggies to the mix to balance it OUT. It looks yummy.
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calldoctoday I like the red. If you like Killians, you should like it. I would also like to see them come up with a good porter, but maybe it has something to do with their country of origin. Maybe they are worried about marketing it in Ireland.
GWG8541 Who knows? But, I can’t see them doing a porter either because they stick pretty much to their roots (which is good).
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GWG8541 I have never tried the Smythwick’s Red, have you yet? How is it. I just about went for a George Killian’s that I saw in Birmingham when we were up there, but my son that works with me thought I should try a local “Stout at the Devil”. It was stouting alright? I don’t know why Guinness does not make a good porter, it always seemed to me they were a good working man’s sort of brewery & would have a good porter in their flock.
calldoctoday The Smythwick’s Red is pretty darn good. You’re correct on the porter question. I’m always up for a goooood porter. Even when it’s warm weather. It’s just soooo smooth usually. But, when it’s hot, a Killian’s is just about right. Oh, to get to that hot weather. Maybe, when I go to Houston and Dallas in a couple weeks it will be warm enough to try with a spot of “whiskey”.
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calldoctoday The Smythwick’s Red is pretty darn good. You’re correct on the porter question. I’m always up for a goooood porter. Even when it’s warm weather. It’s just soooo smooth usually. But, when it’s hot, a Killian’s is just about right. Oh, to get to that hot weather. Maybe, when I go to Houston and Dallas in a couple weeks it will be warm enough to try with a spot of “whiskey”.
zbigjeff I would like to find that Smythwicks & try it. It is always hot in Houston. Well, except when there is an ice storm going on. I do recall the time in the 80’s when we lived in the area & it snowed three times in a month. Otherwise, the hot will always welcome you, oh & don’t forget about his friend humidity.
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johnsbrewhouse You are TOTALLY MEAN. Now, I’m hangry. That looks fantastic. Aka: Wagu beef. Yep, easy $15/lb product.
Yesterday, I thawed out a pound of Excalibur 110 southern style breakfast sausage I made a few weeks ago. I woke up this morning and made some homade biscuits and gravy from the sausage. I definitely got my Hillbilly on.
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zbigjeff I would like to find that Smythwicks & try it. It is always hot in Houston. Well, except when there is an ice storm going on. I do recall the time in the 80’s when we lived in the area & it snowed three times in a month. Otherwise, the hot will always welcome you, oh & don’t forget about his friend humidity.
calldoctoday For sure, my friend “humility” is ever present in the Houston area. Due to the recent freeze down there, people are very concerned about “how the golf courses will look” beginning in April because there are many dead/black bushes-plants-brown grass down there right now. We will probably be viewing the scenery through cloudy eyes when being with the lifelong buds and may not have much impact.
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Yesterday, I thawed out a pound of Excalibur 110 southern style breakfast sausage I made a few weeks ago. I woke up this morning and made some homade biscuits and gravy from the sausage. I definitely got my Hillbilly on.
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GWG8541 Your “hillbilly” pepper shaker was very active when creating the gravy. Man that looks goooood.
zbigjeff fresh cracked black pepper is the essence of life. I think it just popped on the white gravy. Im a Buckeye born and bred, but my Mom and Dad were both from East Tennessee. I still visit family several times a year to keep grounded to those Hillbilly roots.
“You never really die until you end up on the wall at a Cracker Barrel”
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zbigjeff fresh cracked black pepper is the essence of life. I think it just popped on the white gravy. Im a Buckeye born and bred, but my Mom and Dad were both from East Tennessee. I still visit family several times a year to keep grounded to those Hillbilly roots.
GWG8541 Oh, I totally agree with you and was just jabbing at you to get a reaction and you complied. Like you said “it just popped” and that’s what we’re all after on this site. I do the same when making it and get a 90% approval rating because it’s toooooo hot for some with a lighter palate. March on my friend.
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Last night I did marinated southeast Asian style grilled chicken. The marinade is just a simple soy sauce, chopped fresh garlic and green onion mix, sugar, mix.
I grill it over the coals till browned and then move off to the side and cook with the lid closed and indirect heat. Served with wife’s home made kim-chi veggies, chicken stock spinach soup, seaweed salad. steamed jasmine rice, and nuoc cham dipping sauce.
This could be the healthiest meal I ate all week.
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Last night I did marinated southeast Asian style grilled chicken. The marinade is just a simple soy sauce, chopped fresh garlic and green onion mix, sugar, mix.
I grill it over the coals till browned and then move off to the side and cook with the lid closed and indirect heat. Served with wife’s home made kim-chi veggies, chicken stock spinach soup, seaweed salad. steamed jasmine rice, and nuoc cham dipping sauce.
This could be the healthiest meal I ate all week. -
My wife is Vietnamese and is an accomplished cook for many styles of international cuisine. I can only take credit for the work over the fire and she deserves the bulk of the credit on this meal.
Paul
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My wife is Vietnamese and is an accomplished cook for many styles of international cuisine. I can only take credit for the work over the fire and she deserves the bulk of the credit on this meal.
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My wife is Vietnamese and is an accomplished cook for many styles of international cuisine. I can only take credit for the work over the fire and she deserves the bulk of the credit on this meal.
processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
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processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
zbigjeff Very well said!
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