Just outside the hotel in Singapore is Cuppage Terrace, about 20 bar / restaurants, this one was Thai....
Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
I know. It don't look like fresh venison. ?
Deer will be rutting like crazy now with this cold weather. Just to damn nice out. We need another good stormy day and you will knock one down.
1j you rifle hunting for elk?
Well, after that steak, this is just a bowl of dried up meat.
SRF brisket cooked on a by God stick burner with TX mesquite logs, not one of them pantywaste pellet grills.
Helping the old man learn his smoker. Started off with a tri tip over alder. Holy hell was this good.
I just had the same thing for lunch but added some soft blue cheese, did not think to take a pic.
Teaching the old man continues... hes doin a brisket (flat) under my (gonna be drunk) guidance.
To be continued...
To be continued...
Best answer to that question I ever heard.
I do it in reverse, I cook it whole normaly using the Texas crutch method.
Most of the time guests beg for doggie bags. On rare occasion they get drunk and forget.
Cooked will freeze fine especially if you can add back any drippings you have.
Mostly we take left over and make some mexican dish or a potato hash.
It saves me on wood that way. Lol
I do it in reverse, I cook it whole normaly using the Texas crutch method.
Most of the time guests beg for doggie bags. On rare occasion they get drunk and forget.
Cooked will freeze fine especially if you can add back any drippings you have.
Mostly we take left over and make some mexican dish or a potato hash.
It saves me on wood that way. Lol
Pops got it goin before my baby girl got me up. Using a mix of pecan, alder, and mesquite.
Beautiful (morning figured post here instead of "whats my view")
Hes got the Jitter bug of Kestrels too!!
Beautiful (morning figured post here instead of "whats my view")
Hes got the Jitter bug of Kestrels too!!
That's a great smoker. We still have ours, but the Rec Tec is so much easier to use.
Both make great smoked meat
You guys and your electric and gas contraptions.
The problem with them is that they can make good smoked food.
Your killing me !
An offset stick burner must be fired up ahead of time, carefully adjusted, baby sat, hovered around and restoaked all day.
Aka, my off day no to do list day, pretty soon the missis will figure out how to run it and then there goes that day off.
I suggest you throw away any instruction manuals it has.
Now if you will excuse me I have to do some laundry since my wife is out fishing for two days at Lake Fork.
How much detergent do I use? Lol
The problem with them is that they can make good smoked food.
Your killing me !
An offset stick burner must be fired up ahead of time, carefully adjusted, baby sat, hovered around and restoaked all day.
Aka, my off day no to do list day, pretty soon the missis will figure out how to run it and then there goes that day off.
I suggest you throw away any instruction manuals it has.
Now if you will excuse me I have to do some laundry since my wife is out fishing for two days at Lake Fork.
How much detergent do I use? Lol
Me and the wife did homemade pierogies tonight. They are a lot easier then I though and damn are they good.
We did potato, cheese and bacon for the filling.
We did potato, cheese and bacon for the filling.
Well.
Not a lot of food posts lately. Been busy.
Recently made some stuffed chicken. Once sliced open, oiled and seasoned up well. Stuffing a mix of parmesan, ricotta, chopped spinach, and garlic.
Tonight made a few drumsticks in the oven. Rub was sea salt, fresh ground pepper, granulated garlic, onion powder, chili powder, and smoked paprika.
Was a wet rub with a nice coating of olive oil before the rub.
Giant drumsticks from the store today. Was tasty without and made a little mild buffalo sauce in my small cast pan with butter, garlic, and a little Frank’s.
Got some other cool recipes coming up, will try to post a few
Not a lot of food posts lately. Been busy.
Recently made some stuffed chicken. Once sliced open, oiled and seasoned up well. Stuffing a mix of parmesan, ricotta, chopped spinach, and garlic.
Tonight made a few drumsticks in the oven. Rub was sea salt, fresh ground pepper, granulated garlic, onion powder, chili powder, and smoked paprika.
Was a wet rub with a nice coating of olive oil before the rub.
Giant drumsticks from the store today. Was tasty without and made a little mild buffalo sauce in my small cast pan with butter, garlic, and a little Frank’s.
Got some other cool recipes coming up, will try to post a few
About 3 hours in. They are wrapped in foil right now and will come out of the foil in about another hour to sit over the smoke for another hour alongside a few sausages.
Oh, I forgot the finished product.
Tender, juicy and very tasty. Deep, deep smoke ring on these.
And some sausages that were put on for about an hour.
Next time, it's two hours, like I've been doing.
Tender, juicy and very tasty. Deep, deep smoke ring on these.
And some sausages that were put on for about an hour.
Next time, it's two hours, like I've been doing.
Northern was blastin its way through yesterday so improvise.
Fridge check, 1lb hamburger no other meats thawed, a huge green bell peper and handfull
Of those small mixed color sweet pepers, medium onion, butter.
Pantry check, packet of brown gravy mix, box of beef broth, rice.
Spices garlic, peper, paprika, ginger and dry mustard (easy on those 2) , soy sauce.
Spiced up meatballs, made about 14, browned in pan and removed to a plate.
Left pan juices in and added cut vegetables to cook along with same spices mixed into meat.
When vegetables are soft and browned some deglaze pan with broth and then add gravey mix per thier directions. I use a cup with a mixer thing and lid to mix gravey and broth instead of water. Cook gravey till done and put meat balls on top to warm on low.
Fire up rice per instructions.
This will feed 3 hungry people and was originally intended to be made with steak.
I got this from an old Betty Crocker cook book we have had for over 30 years.
Items not measured because it's cooking not baking you get to do your own thing.
Fridge check, 1lb hamburger no other meats thawed, a huge green bell peper and handfull
Of those small mixed color sweet pepers, medium onion, butter.
Pantry check, packet of brown gravy mix, box of beef broth, rice.
Spices garlic, peper, paprika, ginger and dry mustard (easy on those 2) , soy sauce.
Spiced up meatballs, made about 14, browned in pan and removed to a plate.
Left pan juices in and added cut vegetables to cook along with same spices mixed into meat.
When vegetables are soft and browned some deglaze pan with broth and then add gravey mix per thier directions. I use a cup with a mixer thing and lid to mix gravey and broth instead of water. Cook gravey till done and put meat balls on top to warm on low.
Fire up rice per instructions.
This will feed 3 hungry people and was originally intended to be made with steak.
I got this from an old Betty Crocker cook book we have had for over 30 years.
Items not measured because it's cooking not baking you get to do your own thing.
Edit for correction:
This:
It was pointed out to me that these are pork country style ribs.
They in fact, are.
I had been reading up on short ribs and it got stuck in my 256k processor.
Not this:
Short ribs my man. Steak would never, ever get cooked that long.
Last edited:
I started counting health code violations in that video and ended up having a stroke.
Back to regular shift. ?
Torture! Jail smells like Bacon!??
Torture! Jail smells like Bacon!??
Back to my old shift Moose. Friday/Saturday's off again. 0800-1600 Sun-Thur, let the good times rollllllll.
Just found this thread. Here is a tomahawk steak by me and some steak for the wife. Turned out excellent. Peppercorn, kosher salt, real butter, olive oil, rare cooked. Was perfect. And yes, my plate was a 14x10” cooking tray.
Edit to add: those steaks were purchased straight from Sams just a few hours prior.
Edit to add: those steaks were purchased straight from Sams just a few hours prior.
Last edited:
Reedonkulous question, but do you eat the brown meat or do you cut back to the red before cooking?
Please don't breed, and please don't ever come back to Philly.
Simple yet one of my favorite breakfast and a small reminder to anyone that is sensitive ?
