what did you cook today? (Page 122 of 125)
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Mud bugs for Easter? Hell yeah. 
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God will not look you over for medals, diplomas, or degrees – but for scars
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Working on an Easter ham for the grands. Attached File |
NRA Benefactor Life
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Solid |
Not fly enough to be halal....
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Wow!....awesome! |
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I hadn't had a bologna sandwich in forever. That's one of the fancier ones I've seen. Would Eat! That's a wild smoker... looks like a centrifuge or some other mad scientist equipment. |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Originally Posted By CajunMojo: I hadn't had a bologna sandwich in forever. That's one of the fancier ones I've seen. Would Eat! That's a wild smoker... looks like a centrifuge or some other mad scientist equipment. Lol...I got it at the Iran Ebay...was on clearance since its not needed anymore. |
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I am so jealous right now.  
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Originally Posted By ChicagoFoodie: Last night https://www.ar15.com/media/mediaFiles/124501/IMG_4795_jpeg-3742655.JPG That my friend is beautiful. How'd you cook it? |
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Originally Posted By thebomber: That my friend is beautiful. How'd you cook it? Pulled a few random steaks from the freezer, let them thaw and bring up to room temp, heavy salt, pepper, garlic, coffee rub On a cheap Home Depot grill at 500 degrees per side, about 90 seconds each. Let it rest on my cutting board for a few minutes with butter. Probably going to buy a new grill soon (Weber) since we’re staying in Alabama for a little while longer. Ideally the perfect steak is cooked in a cast iron skillet and finished with herbs and butter, but I didn’t have time yesterday. |
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Originally Posted By ChicagoFoodie: Pulled a few random steaks from the freezer, let them thaw and bring up to room temp, heavy salt, pepper, garlic, coffee rub On a cheap Home Depot grill at 500 degrees per side, about 90 seconds each. Let it rest on my cutting board for a few minutes with butter. Probably going to buy a new grill soon (Weber) since we’re staying in Alabama for a little while longer. Ideally the perfect steak is cooked in a cast iron skillet and finished with herbs and butter, but I didn’t have time yesterday. Nothing wrong with the method you used. Looks great. I use several different methods depending on the steak and size. More times than not, just toss it on a hot ass grill w/ salt and pepper and call it a day. It never disappoints. |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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This week: Chicken pot pie with homemade pie crusts, The viral deconstructed dumpling with homemade dumpling sauce, sourdough discard English muffins, sourdough discard iced lemon loaf, and homemade Reese's eggs (because Reese's have too much shit in them  ).Attached File Attached File Attached File Attached File Attached File |
Because this is America, and when the dark lord of the old gods rises from the abyss, we just shoot him in the fucking face and go back to watching football.~ TexasRifleman1985
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Originally Posted By PlaymoreMinds: This week: Chicken pot pie with homemade pie crusts, The viral deconstructed dumpling with homemade dumpling sauce, sourdough discard English muffins, sourdough discard iced lemon loaf, and homemade Reese's eggs (because Reese's have too much shit in them ).https://www.ar15.com/media/mediaFiles/73829/CPP_jpg-3743553.JPGhttps://www.ar15.com/media/mediaFiles/73829/dumpling_jpg-3743554.JPGhttps://www.ar15.com/media/mediaFiles/73829/EMs_jpg-3743555.JPGhttps://www.ar15.com/media/mediaFiles/73829/LL_jpg-3743556.JPGhttps://www.ar15.com/media/mediaFiles/73829/PBeggs_jpg-3743557.JPG Your food looks great! How did you like the deconstructed dumplings? |
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Originally Posted By thebomber: Your food looks great! How did you like the deconstructed dumplings? |
Because this is America, and when the dark lord of the old gods rises from the abyss, we just shoot him in the fucking face and go back to watching football.~ TexasRifleman1985
Because this is America, and when the dark lord of the old gods rises from the abyss, we just shoot him in the fucking face and go back to watching football.~ TexasRifleman1985
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Originally Posted By RobertL: Cordon Bleu and Squash https://www.ar15.com/media/mediaFiles/67156/IMG_2271-3746157.jpg nice, would love to hear how you prepared it. We do rolled chicken her and there but I've only nailed it a couple times. |
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Originally Posted By DV8EDD: nice, would love to hear how you prepared it. We do rolled chicken her and there but I've only nailed it a couple times. Originally Posted By DV8EDD: Originally Posted By RobertL: Cordon Bleu and Squash https://www.ar15.com/media/mediaFiles/67156/IMG_2271-3746157.jpg nice, would love to hear how you prepared it. We do rolled chicken her and there but I've only nailed it a couple times. I pound out the chicken and roll it with Swiss cheese and Ham or Prosciutto, then dredge in flour seasoned with salt, pepper, garlic, oregano, paprika and a bit of red pepper. Then roll them in egg wash and then a second dredge in seasoned bread crumbs. Bring a Brazier or oven safe skillet that can accept a lid to medium heat. Then brown the meat rolls in butter and olive oil and remove. Reduce the heat and sauté diced sweet onion, celery and mushrooms in the butter, as they finish add smashed and chopped garlic and sauté until the garlic cooks off. Raise the heat and add flour and cook until your roux forms up. Then deglaze the pan with white wine and cook off the wine. Add chicken stock and cook until your pan sauce forms up slightly thinner than you want it to finish. Place the meat in the Brazier, put on the lid and put them in a 325 degree oven. Cook until the meat rolls check 170 or so with your insta-read at the center. Move the Brazier to the top of the stove and remove the meat rolls to rest for a few minutes. At that time you can adjust the consistency of your pan sauce by reducing it if needed or adding more stock if needed. Plate the meet rolls, sauce, serve and enjoy. Sorry for the lack of quantity of any of the ingredients but I don't do much measuring if I'm not baking. |
SAF Life Member-GOA Life Member-JPFO Charter Member-MSF Life Member
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Sir RobertL, Charter Member of the Knights of Wonder
FPC Member-VCDL Member-BFA Member-NRA Benefactor Life Member
Sir RobertL, Charter Member of the Knights of Wonder
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Originally Posted By RobertL: I pound out the chicken and roll it with Swiss cheese and Ham or Prosciutto, then dredge in flour seasoned with salt, pepper, garlic, oregano, paprika and a bit of red pepper. Then roll them in egg wash and then a second dredge in seasoned bread crumbs. Bring a Brazier or oven safe skillet that can accept a lid to medium heat. Then brown the meat rolls in butter and olive oil and remove. Reduce the heat and sauté diced sweet onion, celery and mushrooms in the butter, as they finish add smashed and chopped garlic and sauté until the garlic cooks off. Raise the heat and add flour and cook until your roux forms up. Then deglaze the pan with white wine and cook off the wine. Add chicken stock and cook until your pan sauce forms up slightly thinner than you want it to finish. Place the meat in the Brazier, put on the lid and put them in a 325 degree oven. Cook until the meat rolls check 170 or so with your insta-read at the center. Move the Brazier to the top of the stove and remove the meat rolls to rest for a few minutes. At that time you can adjust the consistency of your pan sauce by reducing it if needed or adding more stock if needed. Plate the meet rolls, sauce, serve and enjoy. Sorry for the lack of quantity of any of the ingredients but I don't do much measuring if I'm not baking. Thanks! Looks delicious, going to try it next week I think. |
Looks great. I'm glad you didn't let the pineapple touch the meat. I don't think we could be friends anymore if you had. 
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Pork ribs, rice dressing, smoked corn, Brussels sprouts w/ truffle oil, a caprese variation over some sort of sprouts my wife grew, and some garlic bread. Did half of the ribs with a cajun bbq sauce, but actually tasted better w/o IMO. Attached File Attached File Attached File Attached File Attached File |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Originally Posted By akethan: https://www.ar15.com/media/mediaFiles/14209/2553-3749319.jpg Love these. Been since forever since I've made these at home. The prices have just gone straight stupid the last few years. I'd really love some but I haven't seen it anywhere for under $50/lb in a long time. As much as I love them, if I'm spending that much, I'll just go buy an A5 Wagyu steak. |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Originally Posted By CajunMojo: Love these. Been since forever since I've made these at home. The prices have just gone straight stupid the last few years. I'd really love some but I haven't seen it anywhere for under $50/lb in a long time. As much as I love them, if I'm spending that much, I'll just go buy an A5 Wagyu steak. These were $70 per # Found them at Costco a couple months ago. I like them cold with warm butter. I eat enough prime beef. |
"I miss the days of being able to shoot all commies" G.B.
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Attached File Two loafs of sourdough sandwich bread for a friend who lost his wife a few days ago. |
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Originally Posted By RobertL: Chicken Fried Steak, Taters, Gravy, Green Beans and French Bread https://www.ar15.com/media/mediaFiles/67156/IMG_2303-3749891.jpg These are a few of my favorite things… |
Not fly enough to be halal....
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Brined and smoked a chicken. Attached File Attached File |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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This week...Lemon Blueberry Sourdough discard muffins, Brown butter Chocolate chip cookies, American Chop Suey with Sourdough, Sourdough loaf, Roasted Herb potatoes and Turkey Tenderloin with homemade pesto. Attached File Attached File Attached File Attached File Attached File |
Because this is America, and when the dark lord of the old gods rises from the abyss, we just shoot him in the fucking face and go back to watching football.~ TexasRifleman1985
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Originally Posted By CajunMojo: Brined and smoked a chicken. https://www.ar15.com/media/mediaFiles/59505/20260424_134216_jpg-3751831.JPG https://www.ar15.com/media/mediaFiles/59505/20260424_135758_jpg-3751832.JPG Bro....that is fire! |
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Originally Posted By thebomber: Bro....that is fire! 
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
