What did everyone cook today?
-
calldoctoday they were juicy, I was surprised. I’m still thinking I’m gonna like the Legendary Northwoods Seasoning better. But Chicken on the Run is good too.
twilliams I will have to try that one too, if I can find it. Yours just look really good. What type of oil did you deep fry them in? My Mom used to just make her own seasoning fry them slowly in a cast iron pan or electric skillet & I mean piles of them & they were really good, perfect. I used to be able to do a pretty darn good job on them too, a long time ago, & then something happened along the way. I think I got too fancy or complicated with the fried chicken or something.
-
twilliams I will have to try that one too, if I can find it. Yours just look really good. What type of oil did you deep fry them in? My Mom used to just make her own seasoning fry them slowly in a cast iron pan or electric skillet & I mean piles of them & they were really good, perfect. I used to be able to do a pretty darn good job on them too, a long time ago, & then something happened along the way. I think I got too fancy or complicated with the fried chicken or something.
calldoctoday I used sunflower oil, only because peanut oil was $26 for a gallon. That’s what I usually use but since the economy is the way it is I’ve been really stingy
-
calldoctoday I used sunflower oil, only because peanut oil was $26 for a gallon. That’s what I usually use but since the economy is the way it is I’ve been really stingy
twilliams Yep, it has gotten beyond ridiculous now for Peanut & over the years I have stuck with it for quality. Last time I did a big fry I tried Soybean & we were reasonably satisfied with it. Sunflower has a wonderful flavor, one of the best in fact. I think it is better than some of the pricy Olive oils for flavor.
-
I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
-
I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
twilliams if you need a taste tester, let me know. Looks great
-
Tacos using |Mexicali-Taco-Seasoning , Mexican Rice and Esquites.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.
-
Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.
-
Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.
YooperDog I know where I’d like to be headed tonight. We are just doing some home made chicken noodle soup & ultimate cheese samwiches.
-
Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.
YooperDog Looks delicious.
-
YooperDog I know where I’d like to be headed tonight. We are just doing some home made chicken noodle soup & ultimate cheese samwiches.
Saturday I smoked a pork loin for 2 1/2 hours and then put it in a crock pot for another 3 hours covered in kraut. I served it with some mashed potatoes, but no final pic of that. The kraut also picked up the smoky flavor from the pork.
Today I used the left over pork loin and shredded it with my homemade BBQ sauce and made a tasty pork sammie for dinner. A leftover deviled egg from Easter diner and some of the smoky kraut was my side. This pork made a great BBQ sandwich after cooking in the kraut.
“You never really die until you end up on the wall at a Cracker Barrel”
-
Saturday I smoked a pork loin for 2 1/2 hours and then put it in a crock pot for another 3 hours covered in kraut. I served it with some mashed potatoes, but no final pic of that. The kraut also picked up the smoky flavor from the pork.
Today I used the left over pork loin and shredded it with my homemade BBQ sauce and made a tasty pork sammie for dinner. A leftover deviled egg from Easter diner and some of the smoky kraut was my side. This pork made a great BBQ sandwich after cooking in the kraut.
-
kyle i love getting multiple tasty meals from one smoke.
-
@dennyo-s no just became a bit of a hermit for almost three weeks to refocus and regain some sanity. Went down to basics and essentials now I am just trying keep things from becoming a job. I was letting to many things distract from what is important, needed to clean out a bit of menutia. Besides the swing here is still covered in snow.
-
@dennyo-s no just became a bit of a hermit for almost three weeks to refocus and regain some sanity. Went down to basics and essentials now I am just trying keep things from becoming a job. I was letting to many things distract from what is important, needed to clean out a bit of menutia. Besides the swing here is still covered in snow.
YooperDog don’t sweat the small stuff, and brother it’s mostly all small stuff. Your a smart man to pay attention to what really matters.
-
Saturday I smoked a pork loin for 2 1/2 hours and then put it in a crock pot for another 3 hours covered in kraut. I served it with some mashed potatoes, but no final pic of that. The kraut also picked up the smoky flavor from the pork.
Today I used the left over pork loin and shredded it with my homemade BBQ sauce and made a tasty pork sammie for dinner. A leftover deviled egg from Easter diner and some of the smoky kraut was my side. This pork made a great BBQ sandwich after cooking in the kraut.
GWG8541 this looks delicious. I’ve never pulled a loin, always a butt. But that smoked loin and kraut…mmm!
-
Fried some canadian bacon ham with brown sugar, made fried rice, fresh greenbeans with olive oil and lemon, shrimp. This was for Easter yesterday. -
Saturday I smoked a pork loin for 2 1/2 hours and then put it in a crock pot for another 3 hours covered in kraut. I served it with some mashed potatoes, but no final pic of that. The kraut also picked up the smoky flavor from the pork.
Today I used the left over pork loin and shredded it with my homemade BBQ sauce and made a tasty pork sammie for dinner. A leftover deviled egg from Easter diner and some of the smoky kraut was my side. This pork made a great BBQ sandwich after cooking in the kraut.
-
Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
