What did everyone cook today?

[calldoctoday]

Chef Really nice Te’ Time Spread for the ladies, but what I really like is your nice solid wood siding & wood windows. Very nice, organic, & lots of light.

[Departing Contestant]

PapaSop Ha the god’s of the garden gave us crap tons of tomatoes and we had BLT’s also - but my wife wanted more protein so we had guacamole on them. man I love fresh tomatoes

[Departing Contestant]

Jonathon you can’t say crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap crap ap crap crap crap crap crap crap crap crap crap

[PapaSop]

Departing Contestant
LOL… Best post I’ve seen in awhile

[Chef]

Departing Contestant Must be talking politics LOL

[YooperDog]

Something quick after a productive day. Pulled pork nachos with green hatch Chile cheese sauce, topped with onions, pickled jalapenos and BBQ sauce.

 

[YooperDog]

Tex_77 and rich Thanks again. I will check with the butcher and have him save me some plate ribs. The ones at the store just don’t work right. I do okay with short ribs for Asian and braising for a nice cold weather meal. Just trying to get the dino bones perfected when the nieces and nephews are around.

[calldoctoday]

Nice looking Nachos, but Nacho Cheese.

[calldoctoday]

I don’t know how productive my day was, although it looked pretty good until the end, & then it seems I got unproductive for over two weeks or more worth. So, how about some FAJEEEEETAS to cheer up the day with a little Margareeeeta or two to boot! Using Chuck steak though instead of the long used & preferred Skirt steak or even Flank. Skirt or even Flank is nearly impossible to find around here & if I do find it, $8.99 per pound or more. Insane, I know. Chuck is $2.99 so I marinate it with a custom blend & Walton’s Butchers Prime Brisket for several hours & hit the smoke at 225 using Dogwood & Mesquite for about 2 hours or so. It works.

[YooperDog]

calldoctoday I have some fresh tortillas, I can bring right over. I pulled out my last flank for the same thing this weekend if we don’t have to go to a wedding. Even going to cook up a pot of pinto beans. And to make my wife even happier a big ol’ pitcher of on the rocks marqaritas.

[calldoctoday]

YooperDog Come On Down!

[calldoctoday]

YooperDog Come On Down!

[erich52]

Departing Contestant I said one of those words in a post and it got all [censored]

[Departing Contestant]

erich52 all I said was crap. C. R. A. P.

[erich52]

Departing Contestant lol…I stated that something was d.a.m.n. tasty

[TexLaw]

YooperDog Beef ribs are a little different than pork ribs. Think of them more as “beef” than as “ribs” when it comes to cooking them. Low and slow around 225F is a very good way to go, but they probably will take longer, and they really can use wrapping for a little while (probably around an hour, depending on how thick they are).

Meatier ribs are the way to go, too, and that can be a problem when buying beef ribs at the grocery store. A lot of those are “shiners,” cut down so much that the rib bone shows in places. A good butcher is a much better bet for beef ribs.

[Jonathon]

Departing Contestant You can’t say [censored] on the radio, or [censored] or [censored] or [censored], you can’t even say I’d like to [censored]
Monty Python

[johnsbrewhouse]

Where’s the beef? Cooked up a few rib-eyes last night after checking the chest freezer for soldiers who fell to the bottom thinking they would be lost forever. Pulled a brisket, a corned beef I will smoke for pastrami and a short pork belly as well. Have to stock up on some briskets, they are on sale for $ 2.42 lb finally.

[YooperDog]

TexLaw by that description I would say most of what I tried were shiners. I am try to get to my locker plant/butcher. I spoke with him and he said that he would hook me up. I will pick some up soon and reattack. By the time I got done with those shiners they looked like smoke dog bones, go figure.

[zbigjeff]

johnsbrewhouse Looks like many are cleaning out their freezers to make way for lower prices they’re finally seeing at least in your neck of the woods. I tried that method. But, the boss at my buds house said “since you guys took up my table for a day when making sausages, I would like for you to try creating both some pork belly burnt ends and a porchetta next time you decide to cook something.” So, what did I do? Located a pork belly and loin, made the burnt ends and then created the porchetta for the next outing with the remaining pork belly. Now, I have a 12 lb porchetta chillin’ in the freezer. Oh, the pain. I know: Right? Glad we’re all keeping busy during this time in our lives. Keep creating “things”. The taste buds will reward you along with the pants getting a bit tighter.