What did everyone cook today?
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calldoctoday The Smythwick’s Red is pretty darn good. You’re correct on the porter question. I’m always up for a goooood porter. Even when it’s warm weather. It’s just soooo smooth usually. But, when it’s hot, a Killian’s is just about right. Oh, to get to that hot weather. Maybe, when I go to Houston and Dallas in a couple weeks it will be warm enough to try with a spot of “whiskey”.
zbigjeff I would like to find that Smythwicks & try it. It is always hot in Houston. Well, except when there is an ice storm going on. I do recall the time in the 80’s when we lived in the area & it snowed three times in a month. Otherwise, the hot will always welcome you, oh & don’t forget about his friend humidity.
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johnsbrewhouse You are TOTALLY MEAN. Now, I’m hangry. That looks fantastic. Aka: Wagu beef. Yep, easy $15/lb product.
Yesterday, I thawed out a pound of Excalibur 110 southern style breakfast sausage I made a few weeks ago. I woke up this morning and made some homade biscuits and gravy from the sausage. I definitely got my Hillbilly on.
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zbigjeff I would like to find that Smythwicks & try it. It is always hot in Houston. Well, except when there is an ice storm going on. I do recall the time in the 80’s when we lived in the area & it snowed three times in a month. Otherwise, the hot will always welcome you, oh & don’t forget about his friend humidity.
calldoctoday For sure, my friend “humility” is ever present in the Houston area. Due to the recent freeze down there, people are very concerned about “how the golf courses will look” beginning in April because there are many dead/black bushes-plants-brown grass down there right now. We will probably be viewing the scenery through cloudy eyes when being with the lifelong buds and may not have much impact.
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Yesterday, I thawed out a pound of Excalibur 110 southern style breakfast sausage I made a few weeks ago. I woke up this morning and made some homade biscuits and gravy from the sausage. I definitely got my Hillbilly on.
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GWG8541 Your “hillbilly” pepper shaker was very active when creating the gravy. Man that looks goooood.
zbigjeff fresh cracked black pepper is the essence of life. I think it just popped on the white gravy. Im a Buckeye born and bred, but my Mom and Dad were both from East Tennessee. I still visit family several times a year to keep grounded to those Hillbilly roots.
“You never really die until you end up on the wall at a Cracker Barrel”
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zbigjeff fresh cracked black pepper is the essence of life. I think it just popped on the white gravy. Im a Buckeye born and bred, but my Mom and Dad were both from East Tennessee. I still visit family several times a year to keep grounded to those Hillbilly roots.
GWG8541 Oh, I totally agree with you and was just jabbing at you to get a reaction and you complied. Like you said “it just popped” and that’s what we’re all after on this site. I do the same when making it and get a 90% approval rating because it’s toooooo hot for some with a lighter palate. March on my friend.
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Last night I did marinated southeast Asian style grilled chicken. The marinade is just a simple soy sauce, chopped fresh garlic and green onion mix, sugar, mix.
I grill it over the coals till browned and then move off to the side and cook with the lid closed and indirect heat. Served with wife’s home made kim-chi veggies, chicken stock spinach soup, seaweed salad. steamed jasmine rice, and nuoc cham dipping sauce.
This could be the healthiest meal I ate all week.
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Last night I did marinated southeast Asian style grilled chicken. The marinade is just a simple soy sauce, chopped fresh garlic and green onion mix, sugar, mix.
I grill it over the coals till browned and then move off to the side and cook with the lid closed and indirect heat. Served with wife’s home made kim-chi veggies, chicken stock spinach soup, seaweed salad. steamed jasmine rice, and nuoc cham dipping sauce.
This could be the healthiest meal I ate all week. -
My wife is Vietnamese and is an accomplished cook for many styles of international cuisine. I can only take credit for the work over the fire and she deserves the bulk of the credit on this meal.
Paul
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My wife is Vietnamese and is an accomplished cook for many styles of international cuisine. I can only take credit for the work over the fire and she deserves the bulk of the credit on this meal.
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My wife is Vietnamese and is an accomplished cook for many styles of international cuisine. I can only take credit for the work over the fire and she deserves the bulk of the credit on this meal.
processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
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processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
zbigjeff Very well said!
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processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
zbigjeff said in What did everyone cook today?:
processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
Quite true. My wife’s days of cooking over a charcoal fire are long behind her.
She will take the oven, range or MW over the grill any day.
On the other hand, I get a lot of satisfaction from cooking over a wood fire. -
zbigjeff Thank you. Although I already like Guinness Stout & Harp, I will have to try that. It looks interesting.
I tried out my new outdoor griddle today and really like it. I seared sous vide chicken breast with fried potatoes and onions. I like this griddle.
“You never really die until you end up on the wall at a Cracker Barrel”
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I tried out my new outdoor griddle today and really like it. I seared sous vide chicken breast with fried potatoes and onions. I like this griddle.
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zbigjeff said in What did everyone cook today?:
processhead But, your “Group/Family” enjoys the combined effort process. I’ve always enjoyed the process more than others because the “group” in some way or fashion created the “tasty” and nothing but good usually is generated for that effort. Congrats on snaring a skilled person in the kitchen world because 2 heads are always better than one when trying new tastes. Have a good rest of your day.
Quite true. My wife’s days of cooking over a charcoal fire are long behind her.
She will take the oven, range or MW over the grill any day.
On the other hand, I get a lot of satisfaction from cooking over a wood fire.processhead The team function works!!! What can be BAD about any of THAT???
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I tried out my new outdoor griddle today and really like it. I seared sous vide chicken breast with fried potatoes and onions. I like this griddle.
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Tri-tip cooked on the PK 360 with chimichurri sauce.
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I ground, mixed up, and stuffed 25 lbs of Jerry’s Brat (50/50 venison and pork shoulder).
While I had the grinder and stuffer out, I did a little experiment. Again with a 50/50 mix of deer and pork shoulder, I made some sticks using the Sweet Maple Bacon snack stick seasoning and the 26mm cellulose casings. The first time I’ve used either of those things. The skinless aspect is interesting, I just wish they were available for the home producer (small pack size) in other diameters. The flavor is good, but not something I’d make frequently. I did enjoy one with breakfast though. Might make a good hunting breakfast.
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my wife likes that flavor with the high temp. cheddar cheese in them
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