Soooooo Whatcha Eating?

I smoked some wings on the Kettle tonight, but this time I tried some apple wood chunks. Me likey.

No pictures this time, because they look just like the last ones I posted.

The taste difference was subtle, but good. I usually just use apple wood for pork, but it was good on these wings.

CD

 

I pruned a couple of apple trees back last year, so I have a sh-t load of apple wood. I've smoked beef, pork and salmon with it.

I'll have to try chicken.

 

Yeah, like I said before, I only used apple wood for pork before.

Chicken is tough to smoke. It is a sponge for smoke, and very sensitive to the kind of smoke. I love Pecan for a general purpose smoke, but not on chicken. Pecan on chicken tastes nasty to me.

I usually use oak or hickory on chicken, but the apple tasted pretty good, to me.

CD

 

Though it was a bit on the warm side for a crock pot dinner, it certainly hit the spot.

3lb round roast, 1lb of carrots, pint of mushrooms, 1 onion, 2/3rds of a celery bunch, 1 yellow squash, 1 zucchini, 1lb of potatoes, 1 container of Swanson beef stock (No salt added), and 3 cups of beef broth (made from bullion cubes... only because I didn't have the time to run out for more stock). Set the timer for 6hrs in the pot.

It turned out better than I thought it would.

 

Looks good!

If I wait for winter to make a stew, I may not make one this year. :frown2:

I only have a very small crock pot, that I use for sides, like beans, or appetizers, like queso dip. I use cast iron dutch ovens, which work the same, but aren't as automated.

I'd really like to make a stew, but it's still in the 80s by day, and if we are lucky, we hit the upper 60s in the middle of the night. The forecast high for November 1 is 82, with a low of 68.

CD

 

I wish this thread had as much traffic as that stupid "I'll just toss this out there" thread.

Who started that thing???

Oh, yeah... :mad2:

No cooking this week, I'm in Vegas till Thursday. I should be very ready for home cookin' by the weekend.

CD

 

Hey Chuck that meal just cries out for some corn bread.

 

You want a happy wife, it's what's best. Babs told me so.

 

I've been out on the road, eating restaurant and airport food. I need to cook this weekend. I need some simple, good food made fresh.

Now, I just have to figure out what that will be. :confused5:

CD

 

I'm planning to do a big old pot of chili this weekend. Not Texas chili CD just a midwest version. Also some corn bread.

 

Texas chili isn't chili, it doesn't have beans and tomatoes.

 

Actually, it can have both of those. Although, you won't likely see kidney beans in Texas chili, Ranch Style (pinto) beans are used by many people, including me.

My chili is also tomato based. All my friends do the same. I don't know anyone who doesn't include tomato sauce, at least, in their chili.

Cornbread is definitely a Texas chili side -- or something to pour your chili over in a bowl. You crumble it into bite-size chunks, and smother it in chili. Yum!

I like to pour my chili over some tamales, too. If I plan to do that, I don't use beans in the chili.

In Texas, the right way to make chili is the way your mom/grandmother, etc. made it. Therefore, there are thousands of "right ways" to make Texas chili.

CD

 

I came home to some really nice, big poblanos in the garden. So, I decided to stuff them with rice, cheeses and shrimps. I could bake them or batter and deep fry them, but I think I'll go the bake route tonight.

I'll try to snap a picture, time and hunger permitting.

CD

 

Do you dice the shrimps for the Poblanos? Yes, a picture if you have time.

Don

 

I've never made this before, but yes, I did dice the shrimps. They are around a 16/20 size Gulf shrimp, so they were pretty big.

I have everything prepped, so I can pop-them in the oven whenever I get hungry. I had a late lunch.

CD

 

Okay, here is a picture. They were very tasty, although, I didn't strip out enough of the poblano membranes.

Poblanos are a pretty mild-hot pepper. But, late season peppers are always more potent -- especially the membranes.

Don't get me wrong, I ate every bite. I also woke up my sweat glands.

As much as I have cooked with hot peppers, I must say I was surprised by how much heat transferred from my peppers to the stuffing.

CD

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They look very tasty !!

 

Agree, those look very good, I have to remember your late season is a full warm growing season, our late season is much cooler, but I am still getting some tiny poblano and jalapeno peppers, good for chopping up for a little heat.