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Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
Anybody got any good changflu recipes?
www.breitbart.com
Chinese 'Netizens' Claim Americans Are Eating Coronavirus Dead
A page on WeChat claimed that American officials have been "processing dead bodies" of coronavirus victims into burgers.
www.breitbart.com
Anybody got any good changflu recipes?
Chinese 'Netizens' Claim Americans Are Eating Coronavirus Dead
A page on WeChat claimed that American officials have been "processing dead bodies" of coronavirus victims into burgers.
I'll be happy to cleate a stir fly of coon and armadirro for them. Flesh meat. I plomise.
Who do I send it to?
E
Tonights meat.
I think the wife plans on chicken fried.
Before anyone looses thier mind on that maneuver her chicken fried steak or venison is eppic.
If I were cooking it would be grilled but she told me to get my mitts off of it.
I have processed entire deer into small steaks for chicken fried and the rest sausages .
I did not shoot this one.
I think the wife plans on chicken fried.
Before anyone looses thier mind on that maneuver her chicken fried steak or venison is eppic.
If I were cooking it would be grilled but she told me to get my mitts off of it.
I have processed entire deer into small steaks for chicken fried and the rest sausages .
I did not shoot this one.
Deer bacon burgers tonight. I ground bacon in with the burger, topping with grilled onions. Side will be homemade tater salad!
End result
End result
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Snake River Farms wagyu ribeye filet and a glass of Elijah Craig Barrel Proof batch A120.
And an after dinner mint
And an after dinner mint
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Tonight made Spanish octopus, with just a Mediterranean/Greek salad for a side:
Doing a Brisket. Rubbed it last night (in a kinky-sorta way) at 8:00 pm. It is now 2:00 pm the following day.
(as soon as I figure out how (again) to re-size photo's using Linux, I'll get some shots up here again) [You REALLY don't want memory issues. I know I've done this before, but can't-for-the-life-of-me remember how, at the moment)
Edit'ed to add: Pinta/Image/Resize/30%/PNG/Save-As......
(as soon as I figure out how (again) to re-size photo's using Linux, I'll get some shots up here again) [You REALLY don't want memory issues. I know I've done this before, but can't-for-the-life-of-me remember how, at the moment)
Edit'ed to add: Pinta/Image/Resize/30%/PNG/Save-As......
Since I saw this post I have made this for dinner a few times...… yea homerun. It has become a favorite around here!
Dude... I'm not being an ass, because I know I damned sure can't afford wagyu but... why the hell would you cut wagyo (or anything, really) with the grain???
What is the meat temp if the box is only 130?
Seems way to low, not enough heat to kill bacteria.
Seems way to low, not enough heat to kill bacteria.
Hour 8.5, core temp 133F
I don't know if anyone remembers, but the burner-element thingy that died-icated this past Spring was replaced with an actual "variable" coil-type element. I am able to 'warp' this baby up moreso than I was in the past, so this could possibly "go the distance" right there in that box.
It's a learning process, and I'm always learning.
I don't know if anyone remembers, but the burner-element thingy that died-icated this past Spring was replaced with an actual "variable" coil-type element. I am able to 'warp' this baby up moreso than I was in the past, so this could possibly "go the distance" right there in that box.
It's a learning process, and I'm always learning.
Hour 11, box temp 134F, core temp 139F. (discrepancy is because I had the door open to mop, take the picture, and re-charge the chips 'n chunks.)
It's a ribeye bro, do you turn your steak up on its edge to cut it across the grain? That's typically how a ribeye steak it cut on the plate. The steak itself was cut across the grain.
That said, there is still more cutting to do on the plate and you can cut it across the grain again to eat it. Those aren't exactly bite size slices. After the initial slicing, you can cut each bite as you see fit.
This is also not crazy expensive Japanese A5 wagyu, its reasonable for special ooccasions. Check out the Snake River Farms website.
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This would be because it is all I have to work with. I don't have one of them fancy 'pellet grills' and stuff. This is a cold-smoker that my dad and I made back in the 80's for preserving foods. I couldn't guesstimate how many fish, sausages, strips of jerky, and a multitude of other foods have been done in this beast over these decades.
There is a pit that I want to build. All that is needed for that project is time, materials, and a bit of infrastructure.
So, after 16 hrs in the smoker, it then got 'all-gussied-up' and into the oven.
This then cooked for a number of hours. Short version is, I had a brain-fart and had the wrong (target temp) in my head, so I had to actually do this twice. But the end temp (core) was 203F.
Then it rested for a number of hours, to look like this when it got 'stripped down'.
Here is a hunk hacked off the flat end:
And finally, here is that hunk all 'sliced and chunked'. It was excellent, and the first thing both My Lady and myself stated when we tasted it, was "This beef tastes like Bacon".
My best Brisket yet.
This then cooked for a number of hours. Short version is, I had a brain-fart and had the wrong (target temp) in my head, so I had to actually do this twice. But the end temp (core) was 203F.
Then it rested for a number of hours, to look like this when it got 'stripped down'.
Here is a hunk hacked off the flat end:
And finally, here is that hunk all 'sliced and chunked'. It was excellent, and the first thing both My Lady and myself stated when we tasted it, was "This beef tastes like Bacon".
My best Brisket yet.
Didn't take any photos. Chicken & dumplings last night. Simple to cook and doesn't require a lot of kitchen time.
Whole chicken in tall pot.
Two cans chicken broth.
Add water to cover chicken plus a couple inches.
Bring to boil, reduce to low boil covered till done. Approx 20 min.
Remove chicken. Retain cooking liquid.
Once cooled, remove meat from skin/bones and tear into pieces.
In large bowl, combine self rising flour, a little salt and some crisco. I don't measure. Probably about 5 cups flour to around 1/3 cup crisco.
Ladle warm cooking liquid into flour mixture to moisten well.
Roll out dough to about 1/4 inch or a little more. Parchment paper makes cleanup easy. Cut into small pieces. (1/2 x 1 to 1 x 2, whatever you like. They will get larger when cooked).
Return liquid to boiling and add dumplings a few at a time.
Reduce to low simmer.
Stir chicken into pot.
The broth has salt, but add if you want. Black pepper is the only seasoning I use. Some folks add a little milk after the dumplings.
Try it. Hillbilly goodness.
Whole chicken in tall pot.
Two cans chicken broth.
Add water to cover chicken plus a couple inches.
Bring to boil, reduce to low boil covered till done. Approx 20 min.
Remove chicken. Retain cooking liquid.
Once cooled, remove meat from skin/bones and tear into pieces.
In large bowl, combine self rising flour, a little salt and some crisco. I don't measure. Probably about 5 cups flour to around 1/3 cup crisco.
Ladle warm cooking liquid into flour mixture to moisten well.
Roll out dough to about 1/4 inch or a little more. Parchment paper makes cleanup easy. Cut into small pieces. (1/2 x 1 to 1 x 2, whatever you like. They will get larger when cooked).
Return liquid to boiling and add dumplings a few at a time.
Reduce to low simmer.
Stir chicken into pot.
The broth has salt, but add if you want. Black pepper is the only seasoning I use. Some folks add a little milk after the dumplings.
Try it. Hillbilly goodness.
Skottle cinnamon rolls, next level while camping.
So show us a good view of your cold smoker.
I have a standard offset stick burner but it is hard to cold smoke anything in.
I usually have to wait for winter since 90+ f is commonplace for 5-6 months in Texas.
@Sean the Nailer
I like to make jerky and sausages but a hassle on my rig.
I have a standard offset stick burner but it is hard to cold smoke anything in.
I usually have to wait for winter since 90+ f is commonplace for 5-6 months in Texas.
@Sean the Nailer
I like to make jerky and sausages but a hassle on my rig.
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Here it is, in this thread, post #1,624.
Maggie’s - THE "NOM NOM NOM" THREAD
This ABSOLUTELY has to go here............ But you didn't hear it from me. Ok?
www.snipershide.com
Until I'm able to build my 'Ultimate Pit', this is what I'm working with. Still looking to add-in some bar-fridge guts to precisely control cooling, as well as plumb in my spare de-humidifier to precisely control humidity to make this unit a 'dry-curing box'.
Went to the cooks station today. Got minor stuff. The towel is a reminder for folks that show up in the kitchen while I'm busy.
Buddy bought these shorts for me yesterday. I told him - you buy'em and I'll wear them proud all day for the crawfish boil. Should have kept my mouth shut.
I'll do my best to avoid the camera Saturday.
E
Buddy bought these shorts for me yesterday. I told him - you buy'em and I'll wear them proud all day for the crawfish boil. Should have kept my mouth shut.
I'll do my best to avoid the camera Saturday.
E
Men,
Good news. The shorts were too small. Young lady volunteered.
Never
Again
Volunteer
Yourself
I will not share that pic.
E
Good news. The shorts were too small. Young lady volunteered.
Never
Again
Volunteer
Yourself
I will not share that pic.
E
- Nov 3, 2010
- 9,709
- 20,409
No pics, but enjoyed some pan seared ahi tuna crusted in sesame seeds followed by some pecan coated rainbow trout last night during my stop at Myrtle Beach. Fantastic eats
It was a 15 lb prime brisket from costco. My prep is straight forward. I trim it a bit and then cut the flat from the point.
I always do my briskets between 250 and 275.
If you want a basic tutorial on the method I use, watch Malcom Reed on YouTube. Look for the video on brisket burnt ends.
Brother,
Lived in a spot called Murrell's Inlet close to garden city. As young'en I worked at Country Kitchen.
Spent a fair amount of time at Drunken Jack's watching the men bring in the fresh food.
Never went back
E
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