Maggie’s THE "NOM NOM NOM" THREAD

[The D]

We did a cul-de-sac dinner & movie night last night. Neighbors brought sides & we made burgers and brisket. I also chopped up some jalapeños & serranos for anyone who needs some heat. I made some pretty epic burgers for everyone, as follows.

Grilled peppers on top of burger then melted cheese on top. Buttered then toasted a pretzel bun. Put a dollop of shredded brisket and another slice of melted cheese on top of the burger. Slathered the whole mess with some bbq sauce and try to fit it all in your mouth without making a mess everywhere

 

[Snuby642]

Well wife came home with a couple briskets. Should have cooked this weekend but a broken air conditioning system killed that.
95 -100 for a couple days now and high humidity.

My sons came over yesterday and bailed our ass out now 73 inside.

So getting things ready clean out stick burner and save homemade charcoal.

Salvaged from last burn.

Then last night's thunderstorm dropped some dead pecan limbs.

Some mesquite culled from the farm and dead oak / over grown oak.

All closed up waiting for storms to pass overnight.

Ready now.

 

[91Eunozs]

Still licking my lips, sitting here on the couch after one of my favorite meals…

Pork loin that’s been marinating in olive oil, garlic and some dried and ground hot peppers all afternoon, then grilled; topped with a bunch of diced apples and golden raisons, cooked with a bunch of ginger root (picked out before serving of course) in butter, cinnamon, and a touch of nutmeg.

Accompanied with smashed-mashed potatoes, and baby carrots cooked with butter, dill, and lemon.

Damn, what a meal!

…don’t mind the bit of the drippings from the apples that fell across the knife; I may have been rushing my wife as she was serving it up! LoL

 

[Nik H]

Still licking my lips, sitting here on the couch after one of my favorite meals…

Pork loin that’s been marinating in olive oil, garlic and some dried and ground hot peppers all afternoon, then grilled; topped with a bunch of diced apples and golden raisons, cooked with a bunch of ginger root (picked out before serving of course) in butter, cinnamon, and a touch of nutmeg.

Accompanied with smashed-mashed potatoes, and baby carrots cooked with butter, dill, and lemon.

Damn, what a meal!

…don’t mind the bit of the drippings from the apples that fell across the knife; I may have been rushing my wife as she was serving it up! LoL

That sounds like an outstanding meal. I love the ginger, cinnamon, and nutmeg.

 

[Snuby642]

Well got the 15 lb brisket going.
Kept the stick burner between 200 and 220.

I had time to take a couple key shots to help newcomers.

Take a look at the large (cap) end, it's still dry the small (flat) end has just started to swett.

That is when I pull them and wrap them.

Fold a seam on two pieces of foil and you can add some extra seasonings on fat side up.

Next step is important to the Texas Crutch method.
The foil must be wrapped tight all around and formed against the meat.

That's when I add a probe and put it in the oven at 220 f .

Run it to 204 degrees internal and then let rest 2-3 hours before cutting.


This will produce a great brisket regardless of size every time.

 

[Snuby642]

Well duh.

Forgot to add the end game.

Nice and jiggly.

My son took off with it and gave me a raw one .

So round two starts.

Downwind neighbor shaking a fist at me (in jest) as he mowes his lawn third time in a week.

My lawn looks crappy. Lol

 

[Snuby642]

The shape of the second one looks a lott better, a more arrow dynamic shape and better thickness consistency.

 

[Snuby642]

Too busy with wife packing up for her fishing trip to make a full BBQ meal.
So I fast tracked burnt ends, slaw and some tater tots.

I seasoned the plain tots both sides and sprayed the sheet tray a little. Turn tots halfway and then 3/4 way add shredded cheese.
Kind of made a cheese skirt around them, quick and easy.

Edit: Had to be very careful cutting up these cubes, dip in sause and reheat. No knife necisary.

 

[Douglas-001]

Before, during and after....

 

[JIMB3AM]

Hibachi at home with some JBS

 

[lash]

Sometimes I like just making a one pan dinner. I use a 12” straight wall pan with a vented glass lid. Here’s some chicken leg quarters in white wine and chicken stock ready for about 40 minutes of low and slow.

And ready to eat:

That’s supposed to be a special hot paprika from Hungary that a friend brought back for me. Next time I’ll use a lot more.

 

[UKDslayer]

Well wife came home with a couple briskets.

Gee, how do I know your wife shops at Kroger?

 

[Snuby642]

We eat what's on sale.
This week was pork loins on sale.

She cooked me some beer batter sandbass (white bass) today. Her friends in the womans outdoor group got together and cought a limmit of 25 each. Our neighbor gave us some yellow squash she fried with it.

Think I'll do snitzle with some of the pork.

 

[lash]

We eat what's on sale.
This week was pork loins on sale.

She cooked me some beer batter sandbass (white bass) today. Her friends in the womans outdoor group got together and cought a limmit of 25 each. Our neighbor gave us some yellow squash she fried with it.

Think I'll do snitzle with some of the pork.

Yum, schnitzel! Last time I made schnitzel, I way overestimated the amount of pork I needed and ended up with a huge stack of schnitzel. So the neighbors ate well too.

I like mine pounded thin and use my homemade rolling pin, which is a big mutha.

 

[91Eunozs]

Came in for something to eat and found a leftover chunk of steak in the ‘fridge..score!

 

[Nik H]

Came in for something to eat and found a leftover chunk of steak in the ‘fridge..score!

Nice and simple but tasty sandwich. Nice touch with the egg.

 

[91Eunozs]

My son and his wife came over after they got back in town for “Mom burgers” while we bounced back and forth between watching the F1 race and the NBA playoffs. 1/3 ground pork mixed in with very lean hamburger meat.

Friggin’