Maggie’s THE "NOM NOM NOM" THREAD

[Smokeshot]

Cfr looks good.
Care to share any pointers.

Thank you and sure.
- Cooked the chicken first and seasoned it with turmeric, salt, pepper, onion powder, garlic powder, cumin powder, dried chili flakes, and paprika.
- Set the chicken aside and scramble eggs with little bit of salt and pepper, until they’re golden.
- Added cooked rice to the pan and give it a good stir. Then add in the chicken.
- Taste test and add more salt if needed. I also use this “masala” powder and a pinch of msg.
- I also added cilantro , mint, and chives. Although, these are optional.

 

[Kfive73]

Candied pork belly for breakfast and salmon for dinner this past Sunday

 

[91Eunozs]

Cfr looks good.
Care to share any pointers.

+1

Looks awesome

 

[Nik H]

Yes the pan juices are value added.

When I do briskets or pork butts I will Texas Crutch them and put a pan underneath them.

Mix with BBQ sauce or make you're own from scratch. I use it to moisten the meat for reheating.

The pork butt au jus got mixed with crushed pineapple, brown sugar, soy and commercial BBQ sauce.

Sweet was an understatement but I wanted regular and something different. It worked .

I use it for reheating as well. I don’t alter it much other than degreasing it to get rid of most of the fat. That pineapple mix sounds interesting. Care to share the recipe?