Most liked posts in thread: Soooooo Whatcha Eating?

Been a busy couple of weekends, nothing fancy, Superbowl party with all my usual suspects:
Hot Dogs and Beans
Grape Jelly MeatBalls
Apple Sauce & Brown Sugar, Ham Rollup's
Chocolate Pistachio Cake with Pistachio Pudding icing.

Last weekend was still cold so on Sat. made my version of a Frito Pie:
Club Cracker Crust with Chili and cut up Hot Dog's for the filling, covered with a layer of Cheddar Sauce and Frito crumble.

Sun was oven baked, applesauce marinated, BBQ Ribs.

 

A guy at the NCO Club at the Air Guard base in Richmond used to make them for bar snacks. He mixed the grape jelly with ketchup and simmered them. Don't sound that great, but they sure went well with an ice cold long neck PBR.

 

Wowzer.......and I thought I had lived a sheltered life.

 

Wow, that is a lot to absorb into my attention limited brain.

Yes, I do know my way around a kitchen... and grills and smokers.





So, I would love to cook with you, if the opportunity comes up.

My experience with pork butt is that a big cut of it just doesn't soak up much smoke. If you cut it into 2-ish inch chunks, it soaks up smoke a lot better. For Cuban roast pork, it is the marinade that provides the flavor, so the ease of using an oven works as well as any other cooking method, IMO.

As for smoking wood, pecan is too subtle for big cuts of meat. I do like it on ribs, but prefer apple. Apple is one that I really like on pork, but not on beef. I like oak and/or hickory on beef. That is a Texas staple wood for smoking beef. But, pecan is a wood I always have on hand, when I just want a gentle kiss of smoke.

I have to be honest, I have never heard of Tabasco wood. Is that a hardwood used for barrels to age Tabasco peppers? It sounds very intriguing.

I also love to grill veggies, when they are in season. Grilled corn and grilled peppers are amazing. The fire really brings out the sweetness. And, yes, I would love to know how you make this "mash" that you mentioned.

CD

 

Couple deviled ham sandwiches with swiss cheese and pickled vidalia onions. Didn't feel like putting a lot of effort in dinner tonight. I did grill a two pound New York strip last night. Went well with fried peaches.

 

For sure, it's one of my faves. We used to do a bomb out of it, stuff with shredded cheddar, jalapenos, onion, wrap in bacon then smoke that bugger up. It made THE BEST sandwiched the day after.

 

I made that same cold smoker for cheese, except for the can. I used a quart size tomato can. I use it when it is cold enough outside to keep the cheese cold while it smokes, and it works perfectly.

CD

 

I meant to take a photo as I was catching up at this thread last night... while at a booth at Waffle House! Sometimes there is nothing like breakfast for dinner... the All-American (eggs, hashbrowns, bacon, toast and a pecan waffle) with a glass of OJ.

 

I like me some Popeye's red beans and rice! A bowl of that and a spicy chicken po-boy does it for me. And some sweet tea, of course.

CD

 

Got some baby baks today, was too good a deal not to pass up. Still debating on how I'll prepare them, I got 4 racks. Some will be going in the sous vide for sure.

 

At home. Just too hot for anything too heavy, and if you are what you eat, I'm cheap, fast, and easy.

 

I used to order this stuff at an Irish Pub that my old Corvette Club had our meetings at. The owner recommended it and I thought he was nuts. After a couple drafts I reconsidered and didn’t regret it. Now the Pub’s closed and no one else in the area has it on the menu. Cheese curds aren’t easy to find around here.

 

I never like raw tomatoes, but that's a beautiful basket of veg. Nice work.

 

Man, I wish we could put together a group of MINI owners who love to cook and drive for a weekend of cooking and driving. Cook, eat, drive... cook, eat, drive... cook, eat, chill... sleep... repeat. LOL

CD

 

My wife made killer chicken marsala last night. No pictures because it did not sit on the plate that long.

 

Hahahahaha, wife made pork tonight also.

 

I think I have gained 10 lbs. just watching this thread. Wish I could cook like ya'll ...

 

It got down to 30F last night, and stayed in the low 50s today, so it's chilly enough for chili. So I made a pot. I was too lazy to make cornbread, so crackers had to do.



CD

 

Looks good, It is not chili if it has no beans, at least three types in our chili, I thought a pot was being made this afternoon, but surprise, Patty was using up some leftover turkey to make a potpie filling, maybe in a week or so after Turkey Day we can have some good Colorado Chili with 3 beans.

 

Made my usual banana pudding for the family. Pudding made from scratch using my Mom's old recipe.