What's for dinner?
- Thread starter grasshopperglock
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Made prime rib for the first time yesterday... Came out great! Mixed a bunch of salt, pepper, and herbs into a stick of softened butter. Slathered it all over. Put it in the oven at 500° for 25min and then turned the oven off. Let it sit in there for 2hrs... It was a perfect 125° when I took it out. Made a gravy from the drippings and some left over beef stock, too. Better than a restaurant!
Love my morning eggs, but had to switch to Egg Beaters in order to live to fish a bit longer.
Season well, with a dash of Louisiana Hot Sauce along with the cheese, and it's hard to tell the difference.
ITMT, enjoy that youth ...
It's a modern production Old Hickory. I'm pretty sure they just roll their classic pattern onto fresh steel stock thee days, but I always wondered where that pattern originated from. Bandsaw blade make sense... This particular knife is too thick to have previously been a bandsaw blade, too. It slices well, but can also chop through bone.
Me, too. Duck eggs that is. Typically fry them up with sausage or spam. Sprinkle with cajun seasoning or hot sauce.
Cholesterol issues? If so, your doc is operating off some really old info. Try cutting out grains, starches, and sugar in general, and eat MORE animal fats. Your cholesterol will go down dramatically...
Damn, that looks good!
It didn't ...
When it's hereditary, and diet plays a smaller part, you still want to hedge your bets.
Did it beller when you cut it???
Here's what we got. Chicken quarters seasoned with Grill Mate garlic something. Baby Rays bbq sauce.
3 links of HEB jalapeno sausage. I poured some Jim Beam in the zip lock for which they were contained. Used a soda straw to vacuum out the air. They soaked for about an hour. Thrown on the grill.
The woman made Mac&cheese with the sausage. Broccoli too.
Yep.
3 links of HEB jalapeno sausage. I poured some Jim Beam in the zip lock for which they were contained. Used a soda straw to vacuum out the air. They soaked for about an hour. Thrown on the grill.
The woman made Mac&cheese with the sausage. Broccoli too.
Yep.
Roasted chicken with veggies. Wife wanted it last night ... TaaDaa.
I modified the recipe from this:
http://www.smokegrillbbq.com/smoked-pheasant.html
I used my Smoke Hollow electric smoker and basted a second time at 1 hour.
I changed the basting ingredients and shortened the smoking time to 2 1/4 hours.
http://www.smokegrillbbq.com/smoked-pheasant.html
I used my Smoke Hollow electric smoker and basted a second time at 1 hour.
I changed the basting ingredients and shortened the smoking time to 2 1/4 hours.
New Age Cajun:
Had some frozen chicken tenders I needed to save from being in the freezer too long. Nothing else in the house to go along with it for dinner, except for this package of 21st century, froo froo, warm fuzzy, orthorexia nervosa food ... a package brought to the lake house because it was past the "best buy" date, which caused turned up noses, pouts, and fear in the hearts of the other denizens but simply posed a challenge for a hungry Cajun.
What the hell, a Cajun will eat anything, and can make it taste good in the process:
1. Chicken was seasoned with garlic powder, pepper, Tony Chachere's Original, and marinated in a few tablespoon of Allegro Original marinade while it was thawing out, then Zip Locked and put in the sous vide bath at 143F for 02:00 hours.
2. Ten minutes before being ready to sit down to eat, melted a Tbs of butter in a big skillet on medium high heat, kneaded (as directed) the package contents into skillet, added a couple of Tbs of water, stirred in some more garlic powder, pepper, Tony Chachere's and heated until hot.
3. Unceremoniously dumped the entire contents of the sous vide'd chicken bag into the skillet, stirred it up, and sat down to a meal you could start a restaurant chain with.
Had some frozen chicken tenders I needed to save from being in the freezer too long. Nothing else in the house to go along with it for dinner, except for this package of 21st century, froo froo, warm fuzzy, orthorexia nervosa food ... a package brought to the lake house because it was past the "best buy" date, which caused turned up noses, pouts, and fear in the hearts of the other denizens but simply posed a challenge for a hungry Cajun.
What the hell, a Cajun will eat anything, and can make it taste good in the process:
1. Chicken was seasoned with garlic powder, pepper, Tony Chachere's Original, and marinated in a few tablespoon of Allegro Original marinade while it was thawing out, then Zip Locked and put in the sous vide bath at 143F for 02:00 hours.
2. Ten minutes before being ready to sit down to eat, melted a Tbs of butter in a big skillet on medium high heat, kneaded (as directed) the package contents into skillet, added a couple of Tbs of water, stirred in some more garlic powder, pepper, Tony Chachere's and heated until hot.
3. Unceremoniously dumped the entire contents of the sous vide'd chicken bag into the skillet, stirred it up, and sat down to a meal you could start a restaurant chain with.
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