Maggie’s THE "NOM NOM NOM" THREAD

Snuby642

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  • Feb 11, 2017
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    You can make pretty good BBQ pork sandwiches doing it in the oven using bbq rub and some smokey sauce.

    When the meat is done and cooled get rid of any fat and the onions and stuff. Shred (pull) the meat and ad in extra rub, some of the separated broth (skim the fat off) and your favorite smokey sauce.

    It's not quite the real deal but will get devoured anyway. Some days you can't run the smoker.

    For some reason it's better than trying that with beef.
     
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    Jgunner

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    Chicken bryan recipe over cauliflower mashed(my own recipe). All made from scratch. Its keto and super flavorful.
    81CC76FE-D43F-4342-B768-5949AD12D2FD.jpeg
     

    roostercogburn98

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    You can make pretty good BBQ pork sandwiches doing it in the oven using bbq rub and some smokey sauce.

    When the meat is done and cooled get rid of any fat and the onions and stuff. Shred (pull) the meat and ad in extra rub, some of the separated broth (skim the fat off) and your favorite smokey sauce.

    It's not quite the real deal but will get devoured anyway. Some days you can't run the smoker.

    For some reason it's better than trying that with beef.
    I’ve just wanted a smoker for a long time. Was gonna make a small one from an old air compressor tank a while back but never got around to it. I’m so rusty with the welder, it would probably fall apart after I was done!
     
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    Snuby642

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    Every man deserves a smoker.

    Food will taste better in a diy and then there is the street cred for the extra effort.

    One of my sons is going to collage courses to learn welding. Mostly so he can build custom smokers.

    I burnt out 2 fire boxes allready and currently have a thin piece of shit for a stop gap till my son can fix the others.

    Never get a thin piece of shit smoker. They don't draw right or hold temp.
     

    roostercogburn98

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    Cheap and tasty for today’s lunch. Hot and spicy noodles, chicken breast from last night, fresh yard bird nugget, and some cheese. Eating it right out of the container it came from
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    Snuby642

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    Well back to the brisket.
    On an oak fueled offset smoker running 230-250 degrees. Put on at 1PM , it stalled at 152 IT about 10PM wrapped it in pink butcher's paper and left it on till the heat was used up in the smoker at 1130pm .

    In the house it came and into a 230 degree oven to finish.
    My first time with the butcher's paper. It worked as advertised allowing a better bark.

    One thing is the steam leaves the paper instead of all being trapped. This will increase your cooking time over foil if the same temp is used, I may bump the next one up to 235-240..

    Ran brisket to 200 IT and let it rest.
    Came out perfect, plenty of smoke tender juicy and a slightly better bark than using foil to crutch with.

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    RG0099

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    Well back to the brisket.
    On an oak fueled offset smoker running 230-250 degrees. Put on at 1PM , it stalled at 152 IT about 10PM wrapped it in pink butcher's paper and left it on till the heat was used up in the smoker at 1130pm .

    In the house it came and into a 230 degree oven to finish.
    My first time with the butcher's paper. It worked as advertised allowing a better bark.

    One thing is the steam leaves the paper instead of all being trapped. This will increase your cooking time over foil if the same temp is used, I may bump the next one up to 235-240..

    Ran brisket to 200 IT and let it rest.
    Came out perfect, plenty of smoke tender juicy and a slightly better bark than using foil to crutch with.

    View attachment 7700893
    View attachment 7700894
    How long in the oven about till you reached that 200 IT?

    I can taste that thing from your pics. Looks amazing!!
     

    Snuby642

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    It took an extra 3 hours because I didn't want to push it.

    That was partially a mistake as it was a 16 lb after trimming excess fat, started out at 17.5 lbs.

    You can push a larger brisket harder than a small (12 lb) one.

    I normally figure 1 hour per pound at 230-250 in smoker then at 230 to finish in oven. That was with using foil to wrap after the stall.

    The foil steams the meat and cooks it quicker than nothing or the paper.

    The paper lets steam out slowly and if left on the smoker may let additional smoke in. I usualy go 1/2 to 2/3 smoke and finish in an oven.
    It was supposed to be done at 6AM and took till 9AM. So this one was a total of close to 20 hours. And then the resting time 2 or more hours.

    My standard practice is 1 1/2 hours to get smoker running right and add 24 hours till when you intend to serve.

    Watch the internal thermometer it does not lie 200 degrees every time and it's perfect.
     

    Snuby642

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    Second brisket ever... not bad. Marinated in salt pepper and garlic dry rub overnight, smoked over hickory and a bit of maple at 230. Wrapped in foil at 165. Pulled at 202. Falling apart, good smoke flavor without being overpowered.
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    A couple of things.
    I thought I recognized that rig a Smokey Joe's , I have two in the back yard with burnt out fire boxes wating to be rebuilt.

    My current smoker is a thin POS.

    Looking at your brisket I figure you have learned well and didn't use much of the q sauce.

    I had no mentors or internet when I started. I actually caught a brisket onfire and damn near the house with it . Lol
     
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    Spicerack

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    A couple of things.
    I thought I recognized that rig a Smokey Joe's , I have two in the back yard with burnt out fire boxes wating to be rebuilt.

    My current smoker is a thin POS.

    Looking at your brisket I figure you have learned well and didn't use much of the q sauce.

    I had no mentors or internet when I started. I actually caught a brisket onfire and damn near the house with it . Lol
    Lol... its actually my 3rd brisket. I don't count the first one 16 years ago that was like 3 lbs and turned into leather on a brand new cheapo offset that i just got to learn the craft.
     
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    Jim Out

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    and for Columbus Day......

    ......Indigenous Pizza!!!! (call-center and casino indian)... ;)

    When Christopher Columbus left Italy looking for India he made this special meal......

    I give you ----- naan, pepperoni, garlic, I'itoi onion, fresh basil pizza


    CIMG0732.JPG




    *not to be confused with bean tostadas with native sonoran chiltepin peppers ordano peppers hybrid-serrano peppers relish

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    Snuby642

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    Wife ran off with her group to shoot skeet said there is a lb of burger in fridge fend for yourself.

    Fine. Disclaimer: Not a bowl of red.

    Ground beef, 1/2 an onion and a large clove of garlic then this.

    20211011_201445.jpg


    Yes it's quick skillet chilli and yes I stretched it with a can of beans since I only had 1 lb of beef.

    Exceptional skillet chilli.

    20211011_205218.jpg
     

    roostercogburn98

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    Wife ran off with her group to shoot skeet said there is a lb of burger in fridge fend for yourself.

    Fine. Disclaimer: Not a bowl of red.

    Ground beef, 1/2 an onion and a large clove of garlic then this.

    View attachment 7719603

    Yes it's quick skillet chilli and yes I stretched it with a can of beans since I only had 1 lb of beef.

    Exceptional skillet chilli.

    View attachment 7719613
    I was a fan of the carrol shelby chili kit when I could get my kiddos to eat it. I messed it up by making deer chili one night and they ate it all up. My youngest is as sharp as a tack and said, wait a minute, we didn’t have any hambooger meat in the fridge. Oops, they questioned the food for months!!!! Funny thing is they will eat deer jerky faster than I can take it out of the dehydrator.
     

    powdahound76

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    My kid prefers venison for several dishes.
    Good chili being one of them.
    tacos and meatballs another.

    Little turd was eating Dall Sheep steaks with fried eggs at 3 yrs old.
    then was upset when she found out thats a once in a lifetime deal!!!

    But she gets all weird about rabbits.
    We have A LOT of them around our place and the babies are cute apparently…..
     

    Jim Out

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    Wife ran off with her group to shoot skeet said there is a lb of burger in fridge fend for yourself.

    Fine. Disclaimer: Not a bowl of red.

    Ground beef, 1/2 an onion and a large clove of garlic then this.

    View attachment 7719603

    Yes it's quick skillet chilli and yes I stretched it with a can of beans since I only had 1 lb of beef.

    Exceptional skillet chilli.

    View attachment 7719613
    Snuby you are my inspiration.

    Nagged my wife for two weeks to make her crockpot chili, she finally made it because of this. ^^^


    In a 6 quart crockpot:

    6 cans of beans (dealers choice), Hatch jalapenos. (then 4 more cans of beans after pulling two bowls to test the heat) for a total of 10.

    1 - 2 Lb. Ground beef or chicken or ???

    Red beans, black beans, black eyed peas, garbanzo, white beans, brown mushrooms (for the fungus), onion (red or white), stewed tomatoes (fresh if you got 'em), tomato paste, tomato soup

    [I'll post a pic of her recipe here shortly if she doesn't kill me....with chilli]


    1 lb browned ground beef (or chicken, steak, venison, etc)
    2 medium onions chopped
    1 bell pepper chopped
    about 6 jalapenos chopped (add as many as you like)
    6 large mushrooms sliced
    12 cloves of garlic smashed and chopped
    1 T ground cumin
    1 T salt
    1 T ground black pepper
    3 T sugar
    1 T Chili powder
    1/2 T smokey paprika
    1 - 15oz can of diced tomatoes (or diced tomatoes & green chilies mix Rotell)
    1 - 10oz can tomato soup
    1 - 6oz can tomato paste
    6 cans of beans (use whatever beans you like - I use 4 cans of dark kidney beans, 1 can chick peas, 1 can of whatever I have on the shelf - such as black beans, blackeye peas, pinto, white bean, navy, etc)

    Your crock pot should be full by now. let it cook 4-6 hours.
    Eat some. then add 4 more cans of beans. sprinkle a little extra chili powder and cumin. add extra jalapenos to taste (or whatever peppers you like)
    Now your crock pot should be full again.
    eat more you swine ;)
    add cheese and crackers or a side of buttered bread or tortillas





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    Top it off with some Ritz crackers.....


    tits on a Ritz.....

    .....mmmmmm goood cracker.


     
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    roostercogburn98

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    Alright cooks and food aficionados. Who here has ever used black garlic in a recipe? I used it today for the first time today. It has a unique flavor for sure, I ended up balancing the sweetness with some ground red pepper. Just curious if anyone has used it, and what for.
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    SpringThom

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    This is a recipe for Salsa Negra, its by Hank Shaw, the wild game chef and author. I've actually been meaning to buy some black garlic specifically for the recipe. I'm not sure if you like hot sauce, but this came to mind quickly. You could also use it in pastas, dressings, asian dishes. Experiment with it. Most of all, enjoy..


    Hank's website has a TON of amazing recipes, techniques, and knowledge.
     

    Jim Out

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    This is a recipe for Salsa Negra, its by Hank Shaw, the wild game chef and author. I've actually been meaning to buy some black garlic specifically for the recipe. I'm not sure if you like hot sauce, but this came to mind quickly. You could also use it in pastas, dressings, asian dishes. Experiment with it. Most of all, enjoy..


    Hank's website has a TON of amazing recipes, techniques, and knowledge.
    Getting ready to harvest our garlic, we need to try to make some of this!!

    Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment from 80 to 90% at temperatures that range from 60 to 90 °C (140 to 190 °F) for 15 to 90 days (typically 85%, 70 °C, 40 days). There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions are thought to facilitate the Maillard reaction, the chemical process that produces new flavour compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture.[8]
     
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    Jim Out

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    CIMG0811.JPG

    Beer battered cod, spinach mac and cheese (pepper jack and sharp cheddar shell pasta and crispy fried onions) and broccoli (007 not old man bush).. ;)

    (Homemade tartar sauce; mayo, Worcestershire, lemon juice, dill, sweet relish, capers, garlic powder, onion powder, salt and pepper.
    Optional: add dry chinese hot or stone ground or dijon mustard to change it up)

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    Buttered cast iron and into the oven is way better than deep fried!



    Lazy tonight, Tyson chicken bites and homemade potato pancakes.

    CIMG0817.JPG


    She claims there "is no recipe for then potato pancakes" (my ass)

    Potato Pancakes (not a recipe)
    3-4 taters shredded
    3/4 medium onion grated
    4-5 T flour
    10 - 14 T instant potato buds
    milk
    salt
    pepper

    fry in butter in cast iron

    Homemade buffalo wing sauce:
    8 T butter (1 stick)
    6 T McIlhenny's Tabasco sauce
    1 T brown sugar
    1 t smoky paprika
    1/2 t garlic powder
    1/2 t salt
     
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    roostercogburn98

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    This is a recipe for Salsa Negra, its by Hank Shaw, the wild game chef and author. I've actually been meaning to buy some black garlic specifically for the recipe. I'm not sure if you like hot sauce, but this came to mind quickly. You could also use it in pastas, dressings, asian dishes. Experiment with it. Most of all, enjoy..


    Hank's website has a TON of amazing recipes, techniques, and knowledge.
    Will check that out for sure. I ended up doing a seafood medley and some things noodles in the pan. Added some red pepper to tame the sweetness, it overall it was pretty good. Thanks for the link
     

    Jim Out

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    You're from Hickory, do you know Bob Hazel?

    Rock crawling turned competitive in '98 when Bob Hazel threw the first competition in Las Cruces, New Mexico called The Warn National Rock Crawling Competition.

     

    tomcatmv

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    Snuby you are my inspiration.

    Nagged my wife for two weeks to make her crockpot chili, she finally made it because of this. ^^^


    In a 6 quart crockpot:

    6 cans of beans (dealers choice), Hatch jalapenos. (then 4 more cans of beans after pulling two bowls to test the heat) for a total of 10.

    1 - 2 Lb. Ground beef or chicken or ???

    Red beans, black beans, black eyed peas, garbanzo, white beans, brown mushrooms (for the fungus), onion (red or white), stewed tomatoes (fresh if you got 'em), tomato paste, tomato soup

    [I'll post a pic of her recipe here shortly if she doesn't kill me....with chilli]


    1 lb browned ground beef (or chicken, steak, venison, etc)
    2 medium onions chopped
    1 bell pepper chopped
    about 6 jalapenos chopped (add as many as you like)
    6 large mushrooms sliced
    12 cloves of garlic smashed and chopped
    1 T ground cumin
    1 T salt
    1 T ground black pepper
    3 T sugar
    1 T Chili powder
    1/2 T smokey paprika
    1 - 15oz can of diced tomatoes (or diced tomatoes & green chilies mix Rotell)
    1 - 10oz can tomato soup
    1 - 6oz can tomato paste
    6 cans of beans (use whatever beans you like - I use 4 cans of dark kidney beans, 1 can chick peas, 1 can of whatever I have on the shelf - such as black beans, blackeye peas, pinto, white bean, navy, etc)

    Your crock pot should be full by now. let it cook 4-6 hours.
    Eat some. then add 4 more cans of beans. sprinkle a little extra chili powder and cumin. add extra jalapenos to taste (or whatever peppers you like)
    Now your crock pot should be full again.
    eat more you swine ;)
    add cheese and crackers or a side of buttered bread or tortillas





    View attachment 7721372

    View attachment 7721373

    View attachment 7721374

    Top it off with some Ritz crackers.....


    tits on a Ritz.....

    .....mmmmmm goood cracker.


    Lemme take a wild guess, you're not from Texas.
     
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    Jim Out

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    Chicken Chilaquiles, avocado, Greek yogurt, cheddar cheese, Rotel tomatoes w/green chile, El Pato hot tomato sauce, 4 eggs, homegrown red hot, serrano and jalapeno peppers, onion, cilantro (if you like it) and......

    7abe01934ff2a7ff4315d63dd5722b8b.jpeg

     
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    Snuby642

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  • Feb 11, 2017
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    Planned leftover, ham.

    Soak a 1 lb bag of sorted pinto beans overnite at room temperature.

    As long as you didn't drown your ham in a sauce or glaze, smoked or baked is gtg.

    Cut all the choice pieces off the bone and save for other uses.

    Chop the rest off the bone and remove gristle, fat etc, save all that.

    Oil your big pot, toss in " junk ham scraps" and the bone.

    20211127_151124.jpg

    Cut the ends off an onion, and 1/2 bulb of garlic, toss that in and add 3 boxes of chicken broth possibly a bit of water to cover and a few cracks of black pepper.

    Boil the hell out of it till it all falls apart. Strain broth and return to pan add beans and bring to boil stirring occasionally. Then simmer. When beans start getting soft add ham the chopped onions and some of the garlic another crack of pepper and a stick of butter.

    DO NOT BOIL, SIMMER ONLY.
    When beans are 100% tender everything should be gtg.

    20211127_175333.jpg


    Enjoy

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