Most liked posts in thread: Soooooo Whatcha Eating?

Shepherds Pie. :drool
Made with a combination of ground venison, fresh pork country sausage, and ground beef.

 

I developed a taste for Kimchee while I was spending time in Korea. I was over there three times from the late 60's to the late 70's. Learned that you had to eat kimchee as a self defense mechanism because all the local gals ate it. As long as you eat it too you never notice the smell. This was back before everyone had a refrigerator and kimchee was the main vegetable in the average diet during the winter. I really like the cucumber kind.

 

breath Kimchee or fart Kimchee? Curious!

 

I'll take some of vetsvette's sausage and pepper/veg hash, please! That looks darn tasty!

 

That thing looks closer to a Porterhouse than a T-bone. I generally go with a NY strip over a T-bone, because the tenderloin side is usually tiny. But that one had a pretty big tenderloin side. Nice!

CD

 

I've never heard of that. Sounds good. Probably low-fat, too... right?

Snap a picture, if you get a chance.

CD

 

LOL. I never gave them up. I'm just a very curious person -- for better or worse.

CD

 

Maybe you could take pictures of food in the rain!

 

Love me some Patacones. One of my favorite bar snacks when I lived in Panama. Cuban sandwich looks great.

 

All that cooking made me hungry, cuban food looks good, do you go spicy or a nice mild roast. Nice, I hope you get to shoot some cars soon.

Don

 

Just one PBR, or after about nine of them.

I've never actually had a PBR, either. I hope you don't think any less of me.

CD

 

Oh, oh, I forgot to mention that for the last hour, after the meat is fork tender, I take the lid off of the DO to get some browning happening in the oven.

I have actually cooked this on a Weber Smokey Mountain Cooker, so your BGE will work fine, but on an 8 pound pork butt, the charcoal/wood doesn't impart a significant amount of flavor. If you use your BGE, I would smoke the meat uncovered for the first hour, and cover for the rest of the cook. After the first hour, a pork butt is not going to take on any significant smoke flavor. After the meat is fork tender, you can uncover it to brown up.

CD

 

The basic recipe (just Google it) calls for grape jelly and chili sauce, slightly spicy but sticky & sweet at the same time, not to mention just thrown in a slow cooker.
Actually really good.

 

I need to get back on track, just been so busy! Stuff looks great, All!

 

I really like smoked cheese. You have to cold smoke it or it will melt.

I made a cold smoker out of a one quart paint can, I burned the coating inside of the can off with a propane torch and drilled 1/4" holes in one side of it, as well as a hole to insert a thirty watt soldering iron in the bottom of the can near the edge, opposite the holes drilled in the can's side. Then I filled the can with hickory wood chips and put the lid on. I used a new soldering iron, so there would be no lead residue on the tip.

I put it inside of my barbeque and put a chunk of mozzarella and a chunk of mild cheddar over it on the rack and plugged it in. Wow, it worked! I have to try it on some salmon now.

There were some unburned wood chips in the can after it stopped smoking, I may try wood pellets for a pellet smoker the next time.

 

Your son is a good egg. Enjoy the heck out of that!