What did everyone cook today?
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glen I guess I am lucky or maybe our parents were good cooks, all my brothers and sisters are good cooks, when we get together in the summer time every brother or sister makes a meal of their choosing. I always look forward to that.
bocephus the same in my family and my wife’s family. Good cooks all around! Probably while I carry a little more weight than I should!!!
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Tons of great pics, first one I have noticed from RafterW that’s a great looking meal and family you have there, than you for sharing! I used some Nashville hot on shrimp and some margaritas from spiceology both were great
Jonathon I’m a sucker for shrimp prepared like that!
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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.
3 racks bb ribs, sweet heat beans, mac n cheese
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Here are some smoked in Mesquite & Dogwood reverse seared Modern Day Poor man’s fajitas done up this weekend. I know they are nothing like my preferred skirt or even flank steak, but remember when at least the skirt was dirt cheap & nearly give away as no one wanted them. Now, if you can even find them, they are ridiculously expensive & more than Ribeye or T-Bone. So this is the modern day poorman’s version using much cheaper sirloin. Served up with a homemade Sangria using Pinot Noir along with Orange, Lime, Mango, & Cherry juices & a little Italian Limoncello, Sweet Corn with peppers, black & pinto beans, Refried beans, & Plantains. Of course all of the Homegrown Poblanos (had plenty of nice Red Ripe ones this year), Bell Peppers, Chilli Peppers, Jalopolenos (both green & ripe), & Sweet Onions. It did the trick. -
Here are some smoked in Mesquite & Dogwood reverse seared Modern Day Poor man’s fajitas done up this weekend. I know they are nothing like my preferred skirt or even flank steak, but remember when at least the skirt was dirt cheap & nearly give away as no one wanted them. Now, if you can even find them, they are ridiculously expensive & more than Ribeye or T-Bone. So this is the modern day poorman’s version using much cheaper sirloin. Served up with a homemade Sangria using Pinot Noir along with Orange, Lime, Mango, & Cherry juices & a little Italian Limoncello, Sweet Corn with peppers, black & pinto beans, Refried beans, & Plantains. Of course all of the Homegrown Poblanos (had plenty of nice Red Ripe ones this year), Bell Peppers, Chilli Peppers, Jalopolenos (both green & ripe), & Sweet Onions. It did the trick.
calldoctoday mmm, don’t look at this thread when you are hungry
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calldoctoday mmm, don’t look at this thread when you are hungry
Ridley Acres Thank you, we really try!
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Here are some smoked in Mesquite & Dogwood reverse seared Modern Day Poor man’s fajitas done up this weekend. I know they are nothing like my preferred skirt or even flank steak, but remember when at least the skirt was dirt cheap & nearly give away as no one wanted them. Now, if you can even find them, they are ridiculously expensive & more than Ribeye or T-Bone. So this is the modern day poorman’s version using much cheaper sirloin. Served up with a homemade Sangria using Pinot Noir along with Orange, Lime, Mango, & Cherry juices & a little Italian Limoncello, Sweet Corn with peppers, black & pinto beans, Refried beans, & Plantains. Of course all of the Homegrown Poblanos (had plenty of nice Red Ripe ones this year), Bell Peppers, Chilli Peppers, Jalopolenos (both green & ripe), & Sweet Onions. It did the trick.
calldoctoday I’m not a purest with “type of meat”. But, as long as the item is cut properly and people go “Ummmmm”. I’m in. With the Sangria, the small finish with the lemon cello just activated the saliva glands. Way to go.
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calldoctoday I’m not a purest with “type of meat”. But, as long as the item is cut properly and people go “Ummmmm”. I’m in. With the Sangria, the small finish with the lemon cello just activated the saliva glands. Way to go.
zbigjeff Thank you, I really appreciate that. I did my darndest to cut across the grain so the meat did not have to be worked on too much & the delicious flavor could be enjoyed. I debated on using Walton’s Argentinian for the marinate, but everyone wanted me to use my own which included some Dales, Worcestershire, Buffalo Rock, Lots of Garlic, Comino, Onion, etc. The Sangria seems to be a winner. Even folks that don’t particularly care for any imbibement, seem to really like this stuff & with the limoncello, I am sure it has at least the ABV of wine, but certainly more than most beers, but it goes down with a lot of fun.
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@dennyo that looks awesome!!!
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@dennyo sounds good
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ND Mike Sorry I didn’t get a pic when they came out of the smoker, at least I have proof that I did put them in! LOL! This is for dinner next Saturday down at Truman Lake in MO. Small group of 6 of us on a fishing trip.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Here are some smoked in Mesquite & Dogwood reverse seared Modern Day Poor man’s fajitas done up this weekend. I know they are nothing like my preferred skirt or even flank steak, but remember when at least the skirt was dirt cheap & nearly give away as no one wanted them. Now, if you can even find them, they are ridiculously expensive & more than Ribeye or T-Bone. So this is the modern day poorman’s version using much cheaper sirloin. Served up with a homemade Sangria using Pinot Noir along with Orange, Lime, Mango, & Cherry juices & a little Italian Limoncello, Sweet Corn with peppers, black & pinto beans, Refried beans, & Plantains. Of course all of the Homegrown Poblanos (had plenty of nice Red Ripe ones this year), Bell Peppers, Chilli Peppers, Jalopolenos (both green & ripe), & Sweet Onions. It did the trick.
calldoctoday looks good to me.
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ND Mike Sorry I didn’t get a pic when they came out of the smoker, at least I have proof that I did put them in! LOL! This is for dinner next Saturday down at Truman Lake in MO. Small group of 6 of us on a fishing trip.
@dennyo looks like yall are going to eat really well
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calldoctoday looks good to me.
cdavis Thank you, I really appreciate that. I hope you are not working late tonight like me.
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ND Mike Sorry I didn’t get a pic when they came out of the smoker, at least I have proof that I did put them in! LOL! This is for dinner next Saturday down at Truman Lake in MO. Small group of 6 of us on a fishing trip.
@dennyo you guys will be eating good!
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cdavis Thank you, I really appreciate that. I hope you are not working late tonight like me.
calldoctoday started 12 hour nights on Friday but at least it is my last one for a few days.
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calldoctoday started 12 hour nights on Friday but at least it is my last one for a few days.
cdavis Well, don’t work too hard tonight & be careful. I am glad you have a little break coming & hopefully you can put it to good use. The weather has been gorgeous here for a change. I am fixing to wrap it up. I have had enough for one day, even for a young man.
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cdavis Well, don’t work too hard tonight & be careful. I am glad you have a little break coming & hopefully you can put it to good use. The weather has been gorgeous here for a change. I am fixing to wrap it up. I have had enough for one day, even for a young man.
calldoctoday get your rest. Tomorrow is another day.
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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 An update from our charity competition. None of us that place last year placed this year. We had all new grand champions and category champs. This is fine with me, it all for a good cause and two judges were the same as last year. My honest belief is that this is in order to keep the competition healthly and bringing more entries thus bringing more donations, I can forgo any ego problem, it all in good fun and friendship.
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johnsbrewhouse An update from our charity competition. None of us that place last year placed this year. We had all new grand champions and category champs. This is fine with me, it all for a good cause and two judges were the same as last year. My honest belief is that this is in order to keep the competition healthly and bringing more entries thus bringing more donations, I can forgo any ego problem, it all in good fun and friendship.
johnsbrewhouse I believe your thinking is close to the truth. You’re doing it for the “right” reasons. I live on the “volunteer train” as my dad did.
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