That table is 3'x5'. We ate until we couldn't stand it. 3 gallon bags left over. 15 guests
E
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Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
That table is 3'x5'. We ate until we couldn't stand it. 3 gallon bags left over. 15 guests
E
- Nov 3, 2010
- 9,875
- 20,902
You are correct, Bonefish Grill. It had been a long time since I’ve eaten there.
- Nov 3, 2010
- 9,875
- 20,902
My wife takes a trip there every summer so the kids can play in the ocean. I can’t stand the ocean, but I go for her and the kids. Well, I can’t stand the east coast ocean, gulf ocean is another story.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
- Nov 3, 2010
- 9,875
- 20,902
Been there many times. Used to spend several days each summer in Destin while I was stationed at Benning. Always rented a party barge and spent the day cruising and snorkeling all over the harbor.
Gotta love a good burger with provolone! YUM!
Best scenery this side of Miami Beach.
Port St. Joe and Mexico Beach are for fishing
E
Where do we get these crab soup bowls????
standard birthday surf and turf. Beef filet and ahi tuna steaks. Potatoes were baked in onion soup mix with olive oil. Asparagus baked and drizzled with soy sauce.
this will be my first run at a tri tip. Going to coat it with a Santa Maria rub and serve it with chimichurri. Side item will be a tortellini salad.
Here’s the ingredients for the salad.
Cheese tortellini 20 oz
Kalamata Olives 6.25 oz (pitted)
Marinated Artichoke Hearts 14.75 oz
2 zucchini (Medium size - cut in cubes)
Cherry tomatoes 10 oz (I use Cherubs)
1 package Mozzarella Pearls
Fresh grated Parmesan
Fresh chopped Basil - 5 oz
1 bottle Italian dressing
The beef tri-tip turned out good. Next time I’ll smoke it a little slower, but no changes otherwise. I grilled a beef tenderloin (big end) just in case the tri tip didn’t work out. We ate all the tri tip and half the tenderloin.
Men,
Fell asleep and damn near burnt the pizza for my lady. UNSAT. I woke up steppin and fetchin trying to get to the oven. Shit happens.
E
Fell asleep and damn near burnt the pizza for my lady. UNSAT. I woke up steppin and fetchin trying to get to the oven. Shit happens.
E
Boil. They are in. Gett them while you can
E
EDIT: still can't spell
E
EDIT: still can't spell
Texas black Angus brisket smoked over red Texas mesquite.
Sorry, I didnt get a picture before a few of the natives dug in.
Sorry, I didnt get a picture before a few of the natives dug in.
Cant wait to get to LA next month for my share.
Pull that tritip off at about 120F next time, then let it rest. It'll blow your socks off.
For you carnita making folks out there, I make mine in the instant pot and then finish in the oven. Do any of you smoke the pork first? I'm gonna try that today. I've been using a recipe that uses orange juice and a bit of beer for the liquid. Anyone have a better/different recipe? We love carnitas as we have a super fresh tortilla shop right down the street from us and I make a killer pot of pinto beans.
Potatoes were baked in onion soup mix? Do tell, please!
This is "exactly" what I've been planning on doing. Smoke the meat, then crockpot for the finished product. Why not? The Wife throws together some pretty damn good tortilla's from scratch, so we're good there.
Cool. I'll let you know how ours turn out. I use about a four pound chunk of pork loin cut up into chunks. The little mexican market down the street from our place here in Texas also has some great fajita fixings.This is "exactly" what I've been planning on doing. Smoke the meat, then crockpot for the finished product. Why not? The Wife throws together some pretty damn good tortilla's from scratch, so we're good there.
None of the Mexicans I worked with smoked thier carnitas.
In fact I have stopped doing it because just doesn't taste authentic to the Tex Mex culture in North Texas.
It all got eaten but the smoke overcome some of the spices.
Season, cover, cook at 225- 250 till i t is 200 about 8-10 hrs .
Reserve strain and defat liquid.
Make sure to toss out any pepers or onions because they suck up the fat.
Shred reseason , mix back in liquid as necessary and heat up on a pan or crockpot.
That's pretty traditional here.
Save the smoker for bbq pulled pork because it sucks if not smoked.
In fact I have stopped doing it because just doesn't taste authentic to the Tex Mex culture in North Texas.
It all got eaten but the smoke overcome some of the spices.
Season, cover, cook at 225- 250 till i t is 200 about 8-10 hrs .
Reserve strain and defat liquid.
Make sure to toss out any pepers or onions because they suck up the fat.
Shred reseason , mix back in liquid as necessary and heat up on a pan or crockpot.
That's pretty traditional here.
Save the smoker for bbq pulled pork because it sucks if not smoked.
I Buy the Lipton onion soup mix at the local grocery store. Mix the contents of 1 package with 2/3 cup of olive oil and pour over the cubed potatoes. While they are baking just flip the potatoes occasionally to keep them coated in the mixture.
Have not tried the oj because my pico has lime in it.
But yes that is a regional Mexican variation thing and a cuban variation as well I belive.
I don't want to try and tell you the best spices / etc because they are personal preference.
But I will say use a pork butt (shoulder) flat bone in normally cut square 5-8 lbs leave all the fat on cook fat side up.
In a roaster with some onion peppers spices a can of chicken broth. Cover tight stick a thermometer in and miss the bone.
225-250 till 200 internal then turn off and rest.
The meat will fall off the bone clean.
You can shred by hand not even a fork required.
The liquid left is gold with a little fat you can refrigerate and it will float to the top. The vegetables you used are trash filled with fat toss them.
Use the liquid to make a nice red chili sauce from scratch.
Hand hurts, hornets got me.
But yes that is a regional Mexican variation thing and a cuban variation as well I belive.
I don't want to try and tell you the best spices / etc because they are personal preference.
But I will say use a pork butt (shoulder) flat bone in normally cut square 5-8 lbs leave all the fat on cook fat side up.
In a roaster with some onion peppers spices a can of chicken broth. Cover tight stick a thermometer in and miss the bone.
225-250 till 200 internal then turn off and rest.
The meat will fall off the bone clean.
You can shred by hand not even a fork required.
The liquid left is gold with a little fat you can refrigerate and it will float to the top. The vegetables you used are trash filled with fat toss them.
Use the liquid to make a nice red chili sauce from scratch.
Hand hurts, hornets got me.
Beef plate ribs aka dino ribs.
Smoked ~3-4hr low low 170°F or so, then spent 44 hours in the sous vide water bath at 160°F. Sauce made from strained juices with some garlic, red wine, reduced and finished with cream of mushroom soup.
Homemade scratch cheesecaek for dessert:
Smoked ~3-4hr low low 170°F or so, then spent 44 hours in the sous vide water bath at 160°F. Sauce made from strained juices with some garlic, red wine, reduced and finished with cream of mushroom soup.
Homemade scratch cheesecaek for dessert:
Those ribs look awesome. Did you through them on the grill for a minute or so after taking them out of the sous vide?
Here we go gentlemen!
It's on!
It's on!
Here we go gentlemen!
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It's on!
Excellent.
Can I donate some garlic to the cause? I'll be harvesting in the next week or two and it needs cure time.
Pm me. Will send when ready.
If the spelling is wrong, IGAF. Ignore it and focus on the message.
E
- Nov 3, 2010
- 9,875
- 20,902
Fucked up and drove by the butcher shop. Had to get some filets for Father’s Day.
I'm your Huckleberry! PM inbound! The Shoulder in the orange juice with squeezed oranges and lemons is resting on a bed of onions and garlic cloves. The whole Shoulder on the grill is stuffed with garlic cloves. It's getting ready to go in a bath with orange juice and apple juice.
I can be there by about 5:00..............Here we go gentlemen!
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It's on!
I did not. I just smoked them a few hours beforehand.
So it was extremely simple. I trimmed them well, removing all the silverskin and most of the outside fat, too. Then salted them heavily and added pepper and granulated garlic. I salted heavier than I usually would for just smoked ribs, as I knew from experience the sous vide can dilute the flavor a bit - which is why I never put butter, onion, any veggies, or anything else in the bag when cooking sous vide.
Smoked at 170°F for about 4h - I have a pellet smoker, so it is pretty light smoke flavor, so I used an additional smoke tube to get more smoke on them.
After the smoke, I vacuum sealed them just like that and threw them in the water bath at 160°F for 40 hours, then went 3-4h over waiting for dinnertime.
Took 'em out, drained the liquid into a skillet, strained it, added garlic and simmered to reduce. Added some red wine, reduced more. Added a little salt and some cream of mushroom soup, used a whisk to get it nice and creamy, and that was IT. NOTHING else done to the ribs, just put them on top of my potatoes (baked, cubed, tossed in avocado oil, garlic and rosemary that had been simmered together, spread on a sheet pan and roasted until crispy-ish at 400°F or so, for 10-15m), spooned some of the sauce and a few chopped chives for some pretties.
Easy peasy.
I can be there by about 5:00..............
That'll give us a good 2 to 2.5 hrs to get sauced before we pull them. G9nna do a good 12 hrs!
