What did everyone cook today?
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Chef my problem is I get to having Margheritas and next thing I know I have forgotten to grill!
erich52 speaking of Margaritas, kept it simple tonight with just some chicken Quesadillas with chicken bone broth & chicken breasts mixed with poblano peppers & dried Chilis with onions & garlics, reduced down to just the meat & vegies, thrown on the tortillas with a generous mix of cheese, all browned on the hot iron. Then of course washed down with a few Margaritas & a Spanada or two.
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Chef my problem is I get to having Margheritas and next thing I know I have forgotten to grill!
erich52 I understand, but if only that was the worst mistake me make. I can live with that.
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Chef How’d you like the ranch water?
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I really like it. I drink a lot of Topo Chico and S.Pellegrino so tried both. I like the pellegrino more. Had the wife, daughter and stupid son-in-law over and they began a mass experiment with ginger ale, 7-Up, and a few other flavored drinks. I’ll stick with the original. I’m going to claim it as a rural Texas drink!
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Now, a poll: What is your favorite Tequila Meatgistics folks?
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Chef You should move your tequila poll to the drink of choice thread.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 can I move it or just re-post it?
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Chef I think you’ll have to repost it.
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Pretty simple meal tonight, grilling between rain showers. Cooked up a couple of lbs. of burgers using Montreal steak seasoning and blue cheese seasoning. Sides of grill fresh corn, hassleback and baked potatoes. Added some toppings for the burgers and potatoes, you need, bacon, cheese and only my second tomato out of the garden.
Went the cast iron route this evening. Roasted up a chicken, homemade gravy and maple syrup glazed carrots.
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Chef Well, it depends on what you are looking for. These are not your every day Mess Em Up Margaritas. I like Camarena Reposado for a Silver, Camichines 1800 Reserve Anejo for a Gold, & for something really nice there is nothing like Camichines Gran Centenario Anejo.
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I cooked a batch of German Sausage saturday night.
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Had some H-110C breakfast Sausage patties this morning, if you haven’t tried that seasoning you need to.
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Tonight i made ribs following Meatheads Last Meal Ribs recipe and they were a big hit! I cooked them on my Primo-Grills using my Fireboard and Drive fan to control the temp.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Yesterday was all about the wings. I used a ‘Honey Habanero’ seasoning from Spiceology. They turned out well but I was hoping for a bit more heat.
Joe Hell Those Spiceology seasonings are expensive!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 They are not inexpensive but tasty! They offer big bang for the buck however since they are light on salt. Because of this I have found that all of them could use some kosher salt when using. They also offer a sweet deal when it comes to restaurants and such in that they will swap out ALL of your current spices up to $1000 when you sign up so long as you donate your current inventory to a local charity and post up on social media. I could not believe how much stuff they sent us for free. If a current customer makes a referral they will also get bonus points from the company so if anyone is interested let me know!
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It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
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It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
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It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
TexLaw They look beautiful. What times and temperatures do you use for ribs.
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