Maggie’s THE "NOM NOM NOM" THREAD

[Sean the Nailer]

Larry, I'm-a guessing that it is a "16 oz bag" of black-eyed peas? As-in '2 cups of dried peas'?
And, the "Dark Beer", could that be a tall-can of Guinness?

(I'm not a beer-ologist, so I truly don't know if it'd be the same/similar... but I do have some Guinness on hand for another recipe)

"Heat oil over and kitchen Bouquet on med-high..."? Interesting... never done it like that.

I'm looking to give this a try, and have to amass the necessary ingreedy-guts.

 

[roostercogburn98]

Pretty sure it came off the grill still alive. Herd a faint moo when I cut into it.

 

[Snuby642]

60 seconds more.

 

[Mooseknuckles]

Pretty sure it came off the grill still alive. Herd a faint moo when I cut into it.
View attachment 7472884

Prefect steak in my book.

 

[roostercogburn98]

@Snuby642 and @Mooseknuckles hell I thought I had overdone it cause I got sidetracked for a minute or two. It only spent about 5:30 on each side but the grill was just around 430 degrees. I was pleasantly surprised when it came off like it did. Makes me wish I would have saved some for breakfast with a pair of fresh eggs.

 

[Sixfivesavage]

60 seconds more.

60 seconds less

 

[Snuby642]

Maybe the next time I make a perfect for me I can remember to snap a shot.

I like hard sear and a uniform pink all the way through.

Blazing hot 2 minutes each side wrap and rest a long time.
A little whiskey helps get the hard sear.

 

[tomcatmv]

Larry, I'm-a guessing that it is a "16 oz bag" of black-eyed peas? As-in '2 cups of dried peas'?
And, the "Dark Beer", could that be a tall-can of Guinness?

(I'm not a beer-ologist, so I truly don't know if it'd be the same/similar... but I do have some Guinness on hand for another recipe)

"Heat oil over and kitchen Bouquet on med-high..."? Interesting... never done it like that.

I'm looking to give this a try, and have to amass the necessary ingreedy-guts.

Yeah, 16 oz bag. The word "over" should be deleted, sorry. The Guinness may be a little stout but hey, give it a whirl and let me know how it turns out.

 

[Sean the Nailer]

pun intended?

HA.

 

[SCRAM2013]

Do we have a Smoked Thanksgiving turkey roll call yet?

E

 

[sled_mack]

We’re having steaks!

 

[tomcatmv]

Do we have a Smoked Thanksgiving turkey roll call yet?

E

Was thinking about doing the deep fryer.

 

[Snuby642]

A word of caution about smoked Turkey.

It is easily over smoked.

Get your smoker running with a tiney wisp of white smoke.

I have had more than not over smoked, sometimes I smoke then transfer to the oven.

I split them open (spatchcock) them and take neck, giblets and back out for range top gravey no smoke.

Fried is awsome as well but normally a summer thing.

Edit: Smoked turkey liver / heart is chef's treat, gizzard is dogs. As in oops it fell and dog got it.

 

[mrdrar]

Any advice for cooking a turkey in the Pit Barrel Cooker? Thanks in advance.

 

[Snuby642]

I use offset smokers mostly and have used brinkmann types.

It takes very little smoke to penetrate a bird.

Too much smoke or the least little bit of grey/ black smoke and it is easy to overdo .

Your skin may turn blackish with some woods but that doesn't mean the meat is ruined at all.

Oak with a little fruit wood is great
.if you use mesquite, hickory or pecan be very carefull.

I use mostly oak fires and the rest are seasoning.

Remember black skin does not mean it is ruined.

Use and trust an internal thermometer and toss that little plunger temperature thing.

Edit: Fastest 2 ways to ruin s bird in a smoker, over smoke and not use an internal thermometer.

 

[SCRAM2013]

I smoked a turkey just as a WTF a few years back.

12#, apples and onions in cavity. Wood was cherry and maple 50/50. Looked like clover honey was poured over it 9.5 hours later. Family always requests. They don't always get.

However, I will do one this year. Will cut wood tomorrow.

E

 

[SCRAM2013]

Gentlemen,

0315 here on the hill. Bird goes on shortly.

I hope all of you men have a good Thanksgiving with family or without; however you roll.

E

 

[Nik H]

I love stuffing....

onward to Bloody Mary

 

[TheBigCountry]

 

[Spicerack]

Happy Thanksgiving.
Spatchcock, brine, pat dry, 400 degrees gas grill for 2 hrs for a 20lb bird.

 

[stemikel]

Hickory smoked on egg

 

[SCRAM2013]

View attachment 7483220

Mr. ajv,

Looking good. I used the same tool. 5.5 hours 160 internal. Wrapped and rest.

What wood?

E

 

[roostercogburn98]

Some lamb chops on the grill. Little bit of olive oil, salt, pepper, rosemary, and garlic.
5 minutes on each side, then let rest for 5

 

[sirhrmechanic]

Tried something new... made poppers from scratch for the first time. The jalapenos were lame. No heat at all. Decent flavor. I need to work on my breading skills. Deep fried in cast iron skillet on stove!

Stuffing came out cool though... Standard part was jack and cheddar with cream cheese. But I added Jalapeno jelly. A bit of sweet/tart in the filling. And wow... did that come out really tasty.

If any of you have popper cooking (making) tips, I am definitely listening. Need to grow my own Jalapenos next summer. Because these grocery store peppers just sucked, heat wise.

Sirhr

 

[theLBC]

i felt like some sushi with spicy mayo broiled on top

but i didn't have all that!

so i made redneck sushi. tyson chicken nuggets with spicy mayo.

 

[isofahunter]

Phase 2 of Black Friday Fury from Hunting thread.

 

[isofahunter]

Finished product, it was fabulous.

 

[Spicerack]

No pics because I really wasn't sure how it would turn out... but we'll call them "chili-kase-hunds" (chili cheese dogs): venison mettwurst with chili, made with ground venison, and extra sharp grated WI cheese. Pretty damn fine eats.

 

[SCRAM2013]

Beef ribs.

Salt, pepper, garlic, light on the chili powder and fresh ground columbian coffee medium grind.

Will be ready for lunch tomorrow.

E

 

[roostercogburn98]

Been in a steak mood lately. Butcher shop had a nice looking porterhouse, so I said why not.

 

[SCRAM2013]

Been in a steak mood lately. Butcher shop had a nice looking porterhouse, so I said why not. View attachment 7502508

Tell me about the side. Is that a mix on a cookie sheet with olive oil and baked?

Looking good.

E

 

[roostercogburn98]

Tell me about the side. Is that a mix on a cookie sheet with olive oil and baked?

Looking good.

E

Thank you Sir.
That’s about it, but I cheated. They are the frozen mixes from the grocer freezer. It was a mix of vegetable medley and brussel sprouts. If I was to cook them, probably the way you said with some butter and salt in foil.

 

[1J04]

Nom Nom Nom slides to page 9!

So fucking Wrong!

TONKATSU!

 

[SCRAM2013]

Nom Nom Nom slides to page 9!

So fucking Wrong!



View attachment 7509479

View attachment 7509481

View attachment 7509484

View attachment 7509485


TONKATSU!

Damn man.

 

[Icallem]

Alright guys, need ideas.

Due to few people eating Christmas dinner at my house, we have a good amount of prime rib left.

Thought we could have Beef-n-Noodles one night. My bride said Shepard's Pie one night.

What do you do with excess prime rib?

Thanks

 

[tomcatmv]

Chile.

 

[Olddognewtrix]

man, you fellas eat pretty high on the hog, Im having a fold over

 

[addertooth]

Dual Marinated Braided Pork Tenderloin with bacon wrap.

 

[1J04]

Katsudon.

 

[roostercogburn98]

Butcher shop called my name today. They had some good stuff in the glass today, but settled on some filets. They never disappoint, but the dry aged is my next one.

 

[P-Squared]

Here's some pictures of the roast for Christmas and how the left over became New Year's Day Chili.

First you pick up a standing rib roast when it's on sale, bone it out, trim it, tie it, and pack it it kosher salt before slow roasting it at 205 for a few hours.

There was about 4 pounds of meat left over after the family and friends took home doggie bags. I started with a 21lb roast.

The leftover meat gets put away until New Year's Day. My wife tells me it's good luck to cook beans on New Year's Day, so my chili has beans. I know the purists would object so they don't have to eat any.

 

[1J04]

 

[roostercogburn98]

View attachment 7518863

Looks interesting

 

[Mister Ridge]

Think I nailed it.

 

[Geno C.]

Straight fried cheese with the best mustard

 

[tiger13]

Tried something new... made poppers from scratch for the first time. The jalapenos were lame. No heat at all. Decent flavor. I need to work on my breading skills. Deep fried in cast iron skillet on stove!

Stuffing came out cool though... Standard part was jack and cheddar with cream cheese. But I added Jalapeno jelly. A bit of sweet/tart in the filling. And wow... did that come out really tasty.

View attachment 7487778

View attachment 7487779

View attachment 7487780

If any of you have popper cooking (making) tips, I am definitely listening. Need to grow my own Jalapenos next summer. Because these grocery store peppers just sucked, heat wise.

Sirhr

Try growing your peppers in different places. The ones I grow by the house(sheltered) always seem mild. Same peppers grown out in the open(wind, cat pee) are always much hotter.

 

[Tater Salad]

Smoked this bobcat quarter over applewood then put it in the pan with apple cider and covered with foil and left on grill at low temp for a couple hours. It ate like pulled pork without the fat.

 

[Tater Salad]

Another tri-tip evening.

 

[SCRAM2013]

Point...on point.

E

 

[SCRAM2013]

View attachment 7524258View attachment 7524259
Another tri-tip evening.

Wale cock

Wait one: did I spell something wrong again?

E