THE "NOM NOM NOM" THREAD

rjacobs

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Mustard Vinegar Sauce:
1 cup apple cider vinegar
1/2 cup yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
Blend on high then simmer for 15 minutes stirring occasionally
Thats Roxy's finishing sauce... I just made up a batch...

Got an 8lb butt on and I made some Boursin cheese au gratin potatoes...

Ill post pics in a bit, just about to get it out of the cooler to pull it.
 

rjacobs

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8lb pork butt pulled and mixed with the above sauce(Roxy's pork finishing sauce)






Boursin Cheese Au Gratin potatoes... Needed more salt. Used 2 cups of cream and 1 package of cheese(5oz)... should have used 2 packs of cheese... They were good but didnt have the flavor I was really after.
 

tRidiot

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Looks good! I did one Friday.

Tonight I'm gonna smoke some chicken breasts and I'm going to do some chicken piccata, as well - let The Boy and The Wife try them out and see which they prefer. :D
 

tnichols

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I’ve done these hundreds of times and they’re almost fool proof. Marinated pork loin trimmed of any tendon or silver skin. Almost like clockwork they’re done in 1 hour and 45 minutes with an internal temp of 140 degrees. Recipe from Traeger. Less than $10 worth of meat.
65962286-9607-421D-BAC5-5520BE397174.jpegC65AFD06-EBB5-496B-95C7-5C2ABE8EF207.jpeg3A5A4B14-3CAA-4C16-A203-3C760367FF63.jpeg65C1BBA9-C4CE-4A92-B0B0-E36F66309DF4.jpeg
 

drglock

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They look tender and moist.
They were pretty good, they’d been more tender if I’d wrapped them in foil the last few hours on the smoker but I was mowing while smoking them and didn’t want to get them out and wrap them.
 

tomcatmv

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That looks awesome.
Been smoking beef jerky lately on my Louisiana pellet smoker, found a pretty good marinade with Dr. Pepper and jalapenos, kosher salt, pepper and onion and garlic powder. Any body have any kind of spicy jerky marinade suggestions?
 
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rjacobs

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That looks awesome.
Been smoking beef jerky lately on my Louisiana pellet smoker, found a pretty good marinade with Dr. Pepper and jalapenos, kosher salt, pepper and onion and garlic powder. Any body have any kind of spicy jerky marinade suggestions?
Add brown sugar to your mix and use WAY hotter peppers... dried, then blend them into the mix... 2 years ago we made like 100lbs of jerky using Chocolate Borg 9 peppers...2+ million scoville... shit was DELICIOUS.
 

tomcatmv

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Add brown sugar to your mix and use WAY hotter peppers... dried, then blend them into the mix... 2 years ago we made like 100lbs of jerky using Chocolate Borg 9 peppers...2+ million scoville... shit was DELICIOUS.
Good idea, thanks. I think I'll head to the local Mex market today and pick up a few things.
 

Dippy

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For the more cultural taste buds.

You’re not living until you tasted the dead.
 

Sieg

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It's going to lead to Nom Nom Nom.
Went to a local Antiques & Crafts Fair last night and happened to spot this 1930-40's Griswold #3 6" skillet made in Erie, PA in excellent condition for $20.

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This morning I scrubbed the interior with salt wiped it down with oil and put it in the oven for 1.5 hour seasoning session.

 
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packratt

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Those #3s are perfect for scrambled eggs. Will do 2-3.

If you have an electric range, turn temp on small eye to 4. Add a spoonful of bacon grease. Put your bread in the toaster. By the time your toast is ready buttered and jellied, the pan will be at the right temp.
 
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rjacobs

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I got a fridge today off Craigslist for $100. Its a True GDM-5... took an hour to clean it up it was filthy, but looks almost brand new... Turning it into a dedicated dry aging fridge. Going to do a 45 day dry age on a rib roast. I had to order a new shelf as somebody cut this one and the ends are rough and I dont want to risk any contamination during the aging process. Got six 4"x8"x2" himalayan pink salt blocks coming, a thermo/hygrometer, and a germ guardian uv unit that was recommended on the dry aged beef facebook group. I might get a few small computer fans to keep the air moving, but not real sure yet.

 

S Roche

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Not a Nom Nom picture but I was throwing away some old papers and found the invoice for my first Traeger. 1998 for $300. The only problems have been replacing the augur motor and control unit. I would be curious how many tons of pellets and meat have been through it. Sad but I haven't taken many pictures.