Maggie’s THE "NOM NOM NOM" THREAD

#4,301
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

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#4,302
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.

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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.
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Ready now.

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#4,303
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!

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…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
 
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#4,304
91Eunozs said:
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!

i-TxJt85c-X4.jpg


…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
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That sounds like an outstanding meal. I love the ginger, cinnamon, and nutmeg.
 
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#4,305
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.

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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.

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


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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.
 
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#4,308
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.

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Edit: Had to be very careful cutting up these cubes, dip in sause and reheat. No knife necisary.
 
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#4,311
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.

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And ready to eat:

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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.
 
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#4,314
Snuby642 said:
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.
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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.
 
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#4,318
47lbs of pork butts last weekend. Low and slow at 225 for 17 hours for the larger ones, the two small ones worke me up at 3AM. Everything rested for a minimum of four to five hours before being pulled. We've also modified our rub, and the last two runs are spot on for us, and anyone that's tried it. Taking 5lbs to the beach in a couple weeks, which is why I did it so soon again.

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#4,319
Okay, so I remember someone asked about the onion soup last time I mentioned it.

Here’s the beginnings: five large vidalia onions, with the meat scrapings from the beef roast that have been browned nicely. Needed to cook down a bit.

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Then add beef or bone broth and all the liquids left from the beef roast. Along with whatever bits and beef left in it.

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Oh, plus just two cloves of fresh, crushed minced garlic.
 
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#4,324
HPIguy said:
We've started a team breakfast at work once a week. We all chipped in and bought a Blackstone. This morning (after being up working from midnight till 5AM LOL) I cooked 1.5lbs of bacon, 2lbs of sausage, and pancakes. Coworker's wife made Scotch eggs. We ate good.



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I could do breakfast all day every day. Honestly, recently had a grocery delivery screwed up, so I splurged on a "steak and eggs" delivery (with a promotion discount). Ribeye with over easy eggs, sourdough, hashbrowns with cheese and onions, and a patty melt from a local steak house. It was all so good if I had the cash I would order it every night.
 
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#4,329
The D said:
Just upped my camp cooking game. Actually, it’s big enough for now to pull double duty at home and in the camper. As soon as my kids get bigger and start really eating though…

View attachment 8450267
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Well…That didn’t take long. We were at a Sierra Trading Post in the mtns this weekend and saw the big one on sale and went for it. We’ll just grow into the big one as our boys start eating us into poverty

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#4,334
S Roche said:
Sounds good, I never done the sweet. I only do beans or asparagus in a spicy pickling liquid. I will try yours with some onions mixed in.
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The onions are delicious in with the peppers. One jar has a few on top.

Recipe is essentially equal sugar and vinegar and salt only to taste. Usually add onion and garlic powder or dried minced. Don’t cook the jar like regular pickling. Just bring to boil and pour into packed jars. They seal fine and don’t get mushy. All without fancy chemicals.
 
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#4,335
Sitting here digesting while watching F1 quali after another fantastic meal my wife picked out of one of Ina Garten’s cook books…Barefoot Contessa. We’ve never had a bad meal from one of her recipes.

i-v9tLXMn-X4.jpg


Grilled bacon and cheese, with tomato bisque…

- Mix of gruyere and and aged white cheddar; shredded and mixed together
- Crispy Bacon, duh!
- Fresh-baked sourdough with a thin spread made from mayo, dijon mustard, parmesan, and some cracked pepper

Spread the mayo mixture on the insides of the bread, put some of the shredded cheese on, then a layer of bacon, then more of the cheese mix.

Butter both side of the outside of the bread and throw it in the panini press until crisp.

The tomato-basil soup is from La Madeline (really more like a bisque); damn good accompaniment for this sammich.

🤤🤤🤤
 
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#4,336
91Eunozs said:
Sitting here digesting while watching F1 quali after another fantastic meal my wife picked out of one of Ina Garten’s cook books…Barefoot Contessa. We’ve never had a bad meal from one of her recipes.

i-v9tLXMn-X4.jpg


Grilled bacon and cheese, with tomato bisque…

- Mix of gruyere and and aged white cheddar; shredded and mixed together
- Crispy Bacon, duh!
- Fresh-baked sourdough with a thin spread made from mayo, dijon mustard, parmesan, and some cracked pepper

Spread the mayo mixture on the insides of the bread, put some of the shredded cheese on, then a layer of bacon, then more of the cheese mix.

Butter both sides of the outside of the bread and throw it in the panini press until crisp.

The tomato-basil soup is from La Madeline (really more like a bisque); damn good accompaniment for this sammich.

🤤🤤🤤
Click to expand...

Yeah, yeah…. It was so good we did it again tonight when our son and his wife came over for dinner!

IMG_4152.jpeg


Different, semi-homemade tomato soup tonight though. Still friggin’ 🤤🤤🤤
 
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#4,338
91Eunozs said:
Yeah, yeah…. It was so good we did it again tonight when our son and his wife came over for dinner!

View attachment 8463831

Different, semi-homemade tomato soup tonight though. Still friggin’ 🤤🤤🤤
Click to expand...
My wife and I really like a grilled bacon and cheese sandwich with tomato soup. A little milk, finely diced onions and black pepper in the soup. Sometimes we do them open faced (European style), though we don’t use a knife and fork to eat them. Brown or spicy mustard.
 
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#4,339
91Eunozs said:
Sitting here digesting while watching F1 quali after another fantastic meal my wife picked out of one of Ina Garten’s cook books…Barefoot Contessa. We’ve never had a bad meal from one of her recipes.

i-v9tLXMn-X4.jpg


Grilled bacon and cheese, with tomato bisque…

- Mix of gruyere and and aged white cheddar; shredded and mixed together
- Crispy Bacon, duh!
- Fresh-baked sourdough with a thin spread made from mayo, dijon mustard, parmesan, and some cracked pepper

Spread the mayo mixture on the insides of the bread, put some of the shredded cheese on, then a layer of bacon, then more of the cheese mix.

Butter both side of the outside of the bread and throw it in the panini press until crisp.

The tomato-basil soup is from La Madeline (really more like a bisque); damn good accompaniment for this sammich.

🤤🤤🤤
Click to expand...
My wife has some of her stuff in this mix somewhere. Looks delicious.

nZqwn9s.jpg
 
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#4,342
So I have some good beef broth now from an oven cooked brisket .

I don't want to hear any crying it was a 12 lb dink not really worth firing up the stick burner in 105 degree heat.

Basically cooked like a pot roast and neutrally seasoned.

I severely trim fat for this preparation, not much is needed.
After trimming I was happy it went in the oven instead of smoker.

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So while I decide what to do with the goodies I will share a humble classic.

A lb of hamburger, two huge garlic cloves chopped fine, we get huge onions here in Texas so I used half.

Brown meat , you may want to drain excess grease. Add oinions, garlic and spices ( Uncle Cris steak seasoning works). Cook down the oinions slow.

Two packages of Pioneer brand country gravy strait in the pan follow thier directions. Done

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And got lucky with some Texas toast done on a flat top.

Don't confuse this with the breakfast version, it's for late nite or midnite chow.
 
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#4,343
The D said:
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

View attachment 8426716
Click to expand...
Pretzel buns are good, but try a jalapeño cheese bagel next time.

🤤
 
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#4,350
akmike47 said:
Holy shit I thought I had long toes lol

View attachment 8479767

You’re over there throwing up intricate gang signs
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@akmike47 , I worry about you….😁

Good food and you fixate on feet?🤣. My toes are not remotely like the ones you showed.

Getting back to the food, the nectarine was sweet and firm while the jalapeño was cris with a decent bit of heat (for a jalapeño).👍🏻
 
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