Maggie’s THE "NOM NOM NOM" THREAD

[clcustom1911]

Nom Nom Nommm. I thoroughly enjoy cooking for my lady.

Chicken breast stuffed with basil, pesto, dried tomato, mozzarella. Seared and finished in the oven (30 @ 350, non-convection) with parmasean chees on top witha a dash of salt/papper, olive oil.

angel hair pasta with an Alfredo sauce with sautéed garlic magic.

It was a great evening, gentlemen.

 

[MtnCreek]

Nice, um, chicken. You done well! :-D

 

[clcustom1911]

Nice, um, chicken. You done well! :-D

Thank you, sir. The stuffed breasts are great










Chicken tasted good too.

 

[AIAW]

I bought a box of these today and they are nearly gone... Seriously, they are like crack (I think).

 

[JBPilot]

Startin early:

 

[JBPilot]

10 hours and 20 minutes in this:

And you get this:

 

[1J04]

Oh the simple pleasures.

 

[Threadcutter308]

Oh the simple pleasures.

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you. rat. bastard.

 

[1J04]

you. rat. bastard.

Can you honestly tell it's Rat? I'll let you know I ordered these big fat Rat Bastards from the Sugar Cane Fields of Thailand. Sugar Cane Rat is like Wagyu.

 

[Threadcutter308]

Three words.......it was only three words. How could you have possibly.......oh never mind.

 

[Mwalex]

I bought a box of these today and they are nearly gone... Seriously, they are like crack (I think).

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I think all girl scout cookies are laced with some drug.

 

[Barneybdb]

Can you honestly tell it's Rat? I'll let you know I ordered these big fat Rat Bastards from the Sugar Cane Fields of Thailand. Sugar Cane Rat is like Wagyu.

Venison always featured on the menu in Singapore, but rats were rarely seen..... Tasted good though.

I asked where they sourced the Venison from.....

 

[JBPilot]

Speaking of venison... fresh off the smoker. Now to vacuum seal them (individually ugh!!!)

 

[AIAW]

Speaking of venison... fresh off the smoker. Now to vacuum seal them (individually ugh!!!)

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Damn that looks good!

 

[JBPilot]

They’re pretty dang tasty! The ones on the pan I mixed in cheddar and jalapeños. The peppers did great, the cheese not so much. Next time I’ll use a more corse shredded cheese so it’s thicker.

 

[Mooseknuckles]

Got to get the high temp cheese like what cabelas sells, we use it in summer sausage and it holds pretty good.

 

[JBPilot]

I’ll check it out, Thanks!

 

[AIAW]

How about some smoked Gouda all up in there?

 

[JBPilot]

I’ve done smoked cheddar. I’ve got a brick of mozzarella waiting to be smoked. I need to get a brick of Gouda to smoke. I bet it would be good in these sticks

 

[1J04]

Speaking of venison... fresh off the smoker. Now to vacuum seal them (individually ugh!!!)

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I'm no expert, at anything for that matter, or super IQish, but I know good Pepperoni when I see it. Hell, I think I can smell that !! Very nice job. PMing my address for samples. Those little shorty's will do fine.

 

[Captain Teeto]

everyone is posting fancy pictures of food and here i am with nothing but instant noodles

 

[1J04]

Maser

 

[Maser]

everyone is posting fancy pictures of food and here i am with nothing but instant noodles

Yup, this is the Hide's Instagram thread.

 

[Spblademaker]

Working on a lobster bisque for a dinner party later.

 

[JBPilot]

Just pulled these out of the smoker for dinner tonight!

 

[Snuby642]

Send me some of those sausages
I run a free neck sizing service.

 

[JBPilot]

Lol the snack sticks turned out great! I do a bunch of them in bite sized pieces then vacuum seal them individually so my wife can have them in her purse whenever she needs a bite. This today is a rack of spare ribs that I can’t wait to tear into with friends tonight!

 

[Snuby642]

@JBPilot
Care to share snack link casings and recipe?
My snack links were lacking last time.
My sausages are a 50/50 win loss.

I'm still learning, think the heat got away from me last time, edible but dry.
I think the technical term is
fatted out.
Summer time sausages are tough to do in Texas. Lol

 

[JBPilot]

Sure, I’ll put links below. Definitely sounds like they fatted out. I had a lot of trouble with that first starting out trying to use the oven. Temps swung too much. I’m using a venison/bacon blend that I do for all of my ground deer. It’s roughly 10% bacon 90% deer. I mix the seasoning and cure following the directions on the package except I use 6oz of water. That seems to make it dissolve and blend better. Then I put it in the fridge for 12-36 hours. Stuff into edible collagen casings and smoke. I like the fruit woods (apple, cherry). I start out with my smoker as cool as I can get it, roughly 100. I’ve got a temp probe in one of them and after about an hour or so I slowly bump up the smoker temp until I get to about 170-180. Once the sticks reach 155 or 165 IT (I can’t remember which off the top of my head. 155 is what I’m leaning towards) I shut the smoker off and let them hang for about an hour. Then I bring them inside and let them lay out on the counter until roughly room temp. Cut up and enjoy!

Sometimes the casings don’t want to stick to them but you can easily cut it off and they’re still excellent. I could probably ad some other ingredients to the mix and they’d stick better but I haven’t tried that yet.

The only other way I’ve done them that worked was on a dehydrator but you’ve got to make sure they get up to a safe IT.

Hope that helps!

Backwoods® Original Snack Stick Seasoning | LEM Products

The original Grab-n-Go snack for camping, hunting, fishing or for your friends! Contains mustard. LEM Products | The Leader In Game Processing

www.lemproducts.com

The 19mm mahogany version of this:

Edible Collagen Sausage Casings | LEM Products

The easiest casing you'll ever use! These edible collagen casings can be used for fresh, cured, or smoked sausages. There is no preparation necessary; just put them on your stuffing tube and before you know it, you will have uniformly sized sausages!

www.lemproducts.com

 

[MosesTheTank]

Paella night tonight

 

[1J04]

Paella night tonight

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I don't know how I missed this when you posted up. Geezus that looks AWESOME!!!! Great Job !!!



And for those that remember Hairy

Had some thick smokey Bacon treats last night at a friends. The stuff is like candy.

 

[1J04]

Late Brek Brek for my buddy n I. Is it lunch yet?

 

[Snuby642]

Cleaning out the freezer.

 

[1J04]

I'm going in! Taco Tuesday Boyz!

 

[Snuby642]

Wish I had taken a picture of my "Jahilisco" sp? Plate last nite at cancuns .
Pork carnitas and brisket corn tortillas all the fajita fixings and a side of cactus for me.

Large margarita / rocks

One happy boy!

 

[1J04]

Wish I had taken a picture of my "Jahilisco" sp? Plate last nite at cancoons .
Pork carnitas and brisket corn tortillas all the fajita fixings and a side of cactus for me.

Large margarita / rocks

One happy boy!

I'm full as hell, but I gotta be honest here. I'd eat the hell outta dat right NOW. I wish you'd of taken a pic as well. Next time.

 

[Mooseknuckles]

I'm going in! Taco Tuesday Boyz!

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I need to stop at Betzy and get some beef tacos! That are good!

 

[Threadcutter308]

I'm going in! Taco Tuesday Boyz!

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Looks like it's from a local restaurant ? Looks pretty good !

I was in Anaheim last week. We took some of our customers (1/2 of them are Hispanic heritage) out for dinner. They wanted to go to their favorite Mexican joint. Worst Mexican food I have ever had........ . Bought a couple of tacos off the local roach coach the next day......Bliss

 

[1J04]

I need to stop at Betzy and get some beef tacos! That are good!

They're fricking AWESOME ain't they? I did the Pork today. Pork or Chicken, both are amazing.

 

[1J04]

Looks like it's from a local restaurant ? Looks pretty good !

I was in Anaheim last week. We took some of our customers (1/2 of them are Hispanic heritage) out for dinner. They wanted to go to their favorite Mexican joint. Worst Mexican food I have ever had........ . Bought a couple of tacos off the local roach coach the next day......Bliss

That's Cray Cray. Wut up with that? Be thankful they didn't take ya to Taco Bell. lol

 

[Snuby642]

Been to cal years ago thier cal/mex ? was not impressive.
I like tex/mex better.

But now find authentic mexican food in places I can walk around in, heeled of course. Lol
We are getting some south of the mexican border influence as well.

Some of the jungle influenced stuff is good but be warned it will actually make you dizzy
hith heat, like a heat coma. You will need meds after eating it, and cry the next day.

And for me I get over it and get more in a few weeks. I'm getting to old to do that
but like a moth to flame I return.

 

[Mooseknuckles]

Hell yeah they are awesome! Wish they were open on Saturdays, I would be there all the time.

 

[Threadcutter308]

That's Cray Cray. Wut up with that? Be thankful they didn't take ya to Taco Bell. lol

Yo quiero Taco Bell is one up from Pup 'n Taco........

 

[Snuby642]

Eating up "leftovers" neutral spiced pork shoulder "pork butt" add BBQ rub and Q sauce and enjoy.

Add fajita seasoning and go mex just as easy. We got these on sale for .99
Cents a pound.

 

[Sean the Nailer]

Well, I'm about a year behind (because of all the chaos here) but I/we finally started this years batch of hot-sauce.
Got these last night, and I cleaned them. Then today I topped, split, and tray'd 'em.

Jalapeno's (ours) and Thai's

Serrano's

Serrano's, Habanero's, and Peperoncini's

Peperoncini's and Jalapeno's (bought)

More Jalapeno's

More'er Jalapeno's.

They're all loaded into the smoker now, and they'll be there for ~24ish hours. Of course, they're getting that "special attention" needed when smoking peppers.

 

[Loonhunter]

Any you guys ever done ribs in an Instapot?
Takes about 30 minutes. Then grill or broil them till they’re browned.
Fall off the bone in less than an hour. Great if your in a hurry.

 

[Snuby642]

Blastfame quick ribs.
Simmer 30 to 40 minutes in seasoned water
Do not boil.

Season and grill 10 to 15 minutes .

 

[Sean the Nailer]

And here are the peppers after a day-and-a-half of cold-smoking:

All tolled, this has reduced in weight to 4 lbs 14 3/4 ozs. Far cry different from the beginning which was closer to 17 lbs'ish.

Now, time to let the rest of the festivities begin!!!! Muwaaaaa haaa haaaaaaaaaa.

 

[Sieg]

Closing in on cream of potatoe brocolli bacon white cheddar cream soup.

 

[1J04]