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Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
Season, fry whole and cut up? I may do that.
Making buffalo style chicken wings and planned to have filets, baked tators and salad for the non-chicken wing eaters.
Slow Cooker Pork Shoulder (For Pulled Pork & Carnitas) + VIDEO
Fall-apart-tender pork shoulder cooked in the crock-pot. This super easy recipe takes less than 10 minutes to prep and can be cooked in as little as 4-5 hours on the high setting. Use the delicious shredded meat for pulled pork and carnitas recipes to make meal planning a breeze, all the while...
Three oranges
Two lemons
Two limes
one tbs. garlic powder
One tbs. onion powder
salt and pepper
cayene pepper to taste, or some other heat pending what you like
Marinate it for at least an hour, I go about three. Then get whatever your cooking apparatus is hot and sear it. Should be somewhat charred on the outside and medium rare. Slice against the grain and enjoy!
Skirt steak is a real treat when cooked this way: https://www.foodnetwork.com/recipes/alton-brown/skirt-steak-recipe-2014004
- Nov 3, 2010
- 9,875
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My nom nom contribution. Tonight was seafood medley cooked in extra virgin olive oil, cayenne pepper, basil, garlic, and butter. Made a good topper for some porcini mushroom stuffed tortellini. Served with parmesan cheese and cheese bread.
I marinate skirt steak. This one I am capable of doing hot and fast. Hot and fast in the oven...short on time. Slice it, boil your marinade, fry pineapple in cast iron. Serve over flakey rice. Drizzle marinade over the top. Serve seared baby boc choy on the side sprinkled with a little olive oil and salt.
E
And don't forget the garlic in the marinade.
@1J04 - your care package will be shipped tomorrow. I'm going to do over night to ensure nothing happens.
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Morning folks,
Any tasty suggestions for pork shoulder steaks? Bought a hog from a former coworker and the butcher made all the shoulders into 1-1.25" thick steaks. Thinking of doing them like a Boston butt, but with shorter cook time. Also thinking of grilling some like a beef steak and making some different sauces to accompany them.
Semper Fidelis,
Aaron
Any tasty suggestions for pork shoulder steaks? Bought a hog from a former coworker and the butcher made all the shoulders into 1-1.25" thick steaks. Thinking of doing them like a Boston butt, but with shorter cook time. Also thinking of grilling some like a beef steak and making some different sauces to accompany them.
Semper Fidelis,
Aaron
Pork shoulder steaks.
I will put them in the smoker for about an hour at 225 with apple wood. Just enough to get a background smoked flavor. Then they will go to the grill and either get a dry rub or a BBQ sauce. Cook them slowly on the top rack and keep the flare ups down.
I will put them in the smoker for about an hour at 225 with apple wood. Just enough to get a background smoked flavor. Then they will go to the grill and either get a dry rub or a BBQ sauce. Cook them slowly on the top rack and keep the flare ups down.
Had to try this marinade. $8 bucks a bottle but it's damn good. Put a pan of it on the smoker to heat it up and add smoke to it. Pretty damn good!
I marinate skirt steak. This one I am capable of doing hot and fast. Hot and fast in the oven...short on time. Slice it, boil your marinade, fry pineapple in cast iron. Serve over flakey rice. Drizzle marinade over the top. Serve seared baby boc choy on the side sprinkled with a little olive oil and salt.
E
And don't forget the garlic in the marinade.
@1J04 - your care package will be shipped tomorrow. I'm going to do over night to ensure nothing happens.
Thank you again Brother!!
You are most welcome. Hope you enjoy these Brother.
4 bulbs of each. Taste each raw. Cook some with each. Be stingy with the one you like and plant it.
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I do similar to Mr. DarnyankeeUSMC.
Smoke low for an hour. I like pecan wood. Then I move it to cast iron skillet with olive oil. Swap heat and lid as required for sear and internal temp.
Hard to mess that meat up either way. Are you dry rub or sauce?
E
Sure I get it.. like a reverse sear. I do the same with pork chops. Dry rub all the way. Maybe some sauce on leftovers if there are any.
Minced garlic and butter to the olive oil. Toss them in. Depends on if you want BBQ or the pan.
I'm with you on dry rub. I don't do sauce often and it makes a serious mess if you don't foil or pan or wtf ever.
E
I'll be the hick and say put those pork steaks in a pressure cooker or crock pot with some onion and chicken stock. Once done, strain the liquid to make gravy. Add some Jackson wonder beans, fried (okra, mators, squash...whatever) and some cornbread and that'd be some real eating. I bet @SCRAM2013 knows what I'm talking about.
You know that stuffs probably made out of foreskins, right?
@MntCreek,
Crock pot. Onions, carrots Mashed taters and brown gravy. We fried okra yesterday and did cheese and broccoli.
How about some jalapeno cornbread in the skillet?
I thought we were trying to be fancy with cooking in this thread. If we want to do what was old home cooking, I'm in on that at the same level...and love it.
E
Crock pot. Onions, carrots Mashed taters and brown gravy. We fried okra yesterday and did cheese and broccoli.
How about some jalapeno cornbread in the skillet?
I thought we were trying to be fancy with cooking in this thread. If we want to do what was old home cooking, I'm in on that at the same level...and love it.
E
Cool. Kosher BBQ.
That sounds right up my alley. Love me some peasant food and a version of what you suggested WILL happen... just in the fall when it cools off a bit. Looking for something I can do outside for now. Tonight I'm doing a medium hot grill with a pair of steaks with my dry rub, grilling to get a char and internal temp of 140, then serve with a horseradish-mustard-honey sauce and grilled corn.
Aaron
Sounds great. I'm going to try that.
Rub or sauce? I'm an equal opportunity eater.
Dry rubs here. The only sauce I like and I dont like it often is Rufus Teague Touch o Heat.
Rufus dry rub is good to me, I make my own mix or I will use a mixture of Everglades seasoning depending on meat.
E
My sad non bacon chicken.... And the start of 6lbs of jerky to make up for it. Costco had prime top of round that I couldn't pass up. Marinating now and will go in the dehydrator tomorrow. I prefer a thick chewy jerky that tastes like beef rather than the majority of the stuff that's sold that's thin and sugary.
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Geezus that looks absolutely fabulous. Yes, Fabulous!! We can say this for that dish. @MtnCreek take notes, that's Bacon!
Brother you put good shit together!
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You Bastidges.
Every.
Last.
One.
Of.
You.
Every.
Last.
One.
Of.
You.
Nope, chicken and corn was done on my pellet grill. The other chicken got the dark color, this one just didn't color like normal. Was very strange. 250 or 275 for twenty minutes then I turn it up to 350 and it's done in an hour and 20. I prefer chicken on the green egg, but can't fit two chickens on it.
Which pellet grill did you go with?
I bet that egg turns out good food. I don't have one, but family does and we eat real good off of it.
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Ended up with a Green Mountain grill. I was choosing between Traeger, Green Mountain, and Yoder. Picked it based on being cheaper than a traeger for IMO similar features, the higher temps it can get to than the Traeger, and the fact that though I thought the Yoder was much better construction I didn't know if I'd like using pellets. I've used it for everything from pulled pork to banana bread. If it can be cooked in an oven, it can be cooked in the pellet grill. I don't use the oven at all during the summer.
I have the pellet grill, the mini max egg, and then a pit barrel. Green egg holds temp and is just so efficient on charcoal. That said, it is NOT efficient on space... No matter what size it is height wise, they just don't hold a ton of food. The egg is the chicken and pork butt cooker of choice, barrel is the best for ribs and brisket, the pellet is a do all that takes 10% of the effort for food that is 80% as good flavor wise to a traditional smoker. I have my eyes on an insulated vertical cabinet next.... I definitely have a problem and was recently informed that not everything needed to be cooked on a smoker. I pointed out the two burner camp chef outside and said yep.
Insulated water smoker:
I have been studying these. I need to hit the lottery. What I "WANT" is 6k. Foxtrot that. I'll keep on with what I have.
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Okay, back to ever’day cookin’.
pan seared wild sockey salmon with garlic butter lemon green onion black pepper basil, fresh Brussels sprouts with garlic pepper green onion sauce, and baked sweet potato.
pan seared wild sockey salmon with garlic butter lemon green onion black pepper basil, fresh Brussels sprouts with garlic pepper green onion sauce, and baked sweet potato.
Jerky came out great, you can see the missing taste test piece. 6lbs of raw meat came out to 2.5lbs of jerky. Tonight is going to be salmon on the green egg, as @lash inspired the menu.
Not a bad dinner. Been trying to cut carbs out, but the bakery called my name ha.
Rib cook tomorrow. Plane Jane. Salt pepper garlic only. Pecan wood.
Yes, I've been using a card table and fold out chairs for a while. The men stand and eat.
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Yes, I've been using a card table and fold out chairs for a while. The men stand and eat.
E
Brisket cook. Here is what it looked like before I wrapped. I cooked the point separate of the flat for burnt ends.
I pulled the point and its resting. Waiting for the flat to finish
I pulled the point and its resting. Waiting for the flat to finish
Marinate then sear it on both sides over high heat for a minute or two each, slice against the grain, and enjoy. Second best steak after ribeye.
