What did everyone cook today?
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I believe it was in this thread (I forget) that I spoke about Kung Pao Pastrami. Delicioso!!!
P.S. I did make the Pastrami but can’t take the credit for the fusion dish. This was inspired by a meal I had at Red Chinese on St-Claude in NOLA
Dr_Pain oh man that looks great.
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Tex_77 I took your advice on the apple for desert but made a “blooming apple” (baked apple with caramel, cinnamon and vanilla icecream!)
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Made some wings last night, one of the seasonings I used was Excalibur’s Authentic Buffalo Wing Blend which was awesome! The first ingredient in it is dehydrated Franks Red Hot sauce.
Tex_77 - Yeah Man - Looks great!
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I made some chicken and seasoned it with the Excalibur Greek seasoning, well the rest is pretty self explanatory…
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My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
GWG8541 That is a staple up here. You can tell who the out of towner’s are by the mispronunciation. I remember fondly being corrected, by an older lady that those are the things a stripper wears not something you eat. LOL. Spelled the same but pronounced differently.
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RafterW Heck of a meal. Congratulations on number four and a tasty meal.
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I made some chicken and seasoned it with the Excalibur Greek seasoning, well the rest is pretty self explanatory…
HerbcoFood Looks like you have the food pyramid covered there. Good eats.
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My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
GWG8541 wow those look great
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RafterW looks like you knocked it out of the park. Congrats
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I believe it was in this thread (I forget) that I spoke about Kung Pao Pastrami. Delicioso!!!
P.S. I did make the Pastrami but can’t take the credit for the fusion dish. This was inspired by a meal I had at Red Chinese on St-Claude in NOLA
Dr_Pain that looks delicious
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Got my ribs and part of my chicken ready for the smoker first thing this morning. This is for a virtual competition for Guide Dogs of America/Tender Loving Canines, a chairity I work closely with raising funds. Making chicken 3 ways, smoked spatchcocked brined chicken, my Hawaiian Huli-Huli chicken thighs and the chicken sausage I finally tamed. I trimmed the ribs, so I have rib tips as well, but they won’t be part of the entry, just a bonus.
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First item done smoking, axis tenderloins cold smoked, now going to be put in the chill chest to cool down, will be sliced thin and served with various cheeses and crackers. I used chupacabra seasoning on the left and the blues hog ap seasoning on the right.
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Lots of tending to the smoker and grill today for the fundraising competition. Who knew a virtual competition could be so difficult. The smoking and cooking was easy, the uploading of video and pictures and the associated problems they had on their end receiving them was the biggest headache all day, but we got everything done and raised $33K. We’ll find out Monday night how everyone did. Here is my final plating, it’s cetainly not something I am adept at, but it got it done. Even my tool box doesn’t look that good.
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Got my ribs and part of my chicken ready for the smoker first thing this morning. This is for a virtual competition for Guide Dogs of America/Tender Loving Canines, a chairity I work closely with raising funds. Making chicken 3 ways, smoked spatchcocked brined chicken, my Hawaiian Huli-Huli chicken thighs and the chicken sausage I finally tamed. I trimmed the ribs, so I have rib tips as well, but they won’t be part of the entry, just a bonus.
johnsbrewhouse good luck tomorrow.
Looks like you got a good start. -
Lots of tending to the smoker and grill today for the fundraising competition. Who knew a virtual competition could be so difficult. The smoking and cooking was easy, the uploading of video and pictures and the associated problems they had on their end receiving them was the biggest headache all day, but we got everything done and raised $33K. We’ll find out Monday night how everyone did. Here is my final plating, it’s cetainly not something I am adept at, but it got it done. Even my tool box doesn’t look that good.
johnsbrewhouse man that is all thumbs up from me. That’s a great looking plate.
Congrats to you . Wow what a fundraiser yall did great. -
Lots of tending to the smoker and grill today for the fundraising competition. Who knew a virtual competition could be so difficult. The smoking and cooking was easy, the uploading of video and pictures and the associated problems they had on their end receiving them was the biggest headache all day, but we got everything done and raised $33K. We’ll find out Monday night how everyone did. Here is my final plating, it’s cetainly not something I am adept at, but it got it done. Even my tool box doesn’t look that good.
johnsbrewhouse good looking plate.
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Lots of tending to the smoker and grill today for the fundraising competition. Who knew a virtual competition could be so difficult. The smoking and cooking was easy, the uploading of video and pictures and the associated problems they had on their end receiving them was the biggest headache all day, but we got everything done and raised $33K. We’ll find out Monday night how everyone did. Here is my final plating, it’s cetainly not something I am adept at, but it got it done. Even my tool box doesn’t look that good.
johnsbrewhouse Good luck, looks great.
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Cold smoked axis tenderloins with cheeses, crackers and jalapeno garlic stuffed olives. Smoked chicken wings that I seasoned with Excalibur Nashville Hot Seasoning. I made my version of Alabama White sauce to go with it.
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Someone brought deviled eggs over so what better way to make it better than to add some nilgai pepper jack sausage to go with it.
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Then just a pic of how I was putting down the cold smoked axis.
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