Maggie’s THE "NOM NOM NOM" THREAD

[The D]

We did a cul-de-sac dinner & movie night last night. Neighbors brought sides & we made burgers and brisket. I also chopped up some jalapeños & serranos for anyone who needs some heat. I made some pretty epic burgers for everyone, as follows.

Grilled peppers on top of burger then melted cheese on top. Buttered then toasted a pretzel bun. Put a dollop of shredded brisket and another slice of melted cheese on top of the burger. Slathered the whole mess with some bbq sauce and try to fit it all in your mouth without making a mess everywhere

 

[Snuby642]

Well wife came home with a couple briskets. Should have cooked this weekend but a broken air conditioning system killed that.
95 -100 for a couple days now and high humidity.

My sons came over yesterday and bailed our ass out now 73 inside.

So getting things ready clean out stick burner and save homemade charcoal.

Salvaged from last burn.

Then last night's thunderstorm dropped some dead pecan limbs.

Some mesquite culled from the farm and dead oak / over grown oak.

All closed up waiting for storms to pass overnight.

Ready now.

 

[91Eunozs]

Still licking my lips, sitting here on the couch after one of my favorite meals…

Pork loin that’s been marinating in olive oil, garlic and some dried and ground hot peppers all afternoon, then grilled; topped with a bunch of diced apples and golden raisons, cooked with a bunch of ginger root (picked out before serving of course) in butter, cinnamon, and a touch of nutmeg.

Accompanied with smashed-mashed potatoes, and baby carrots cooked with butter, dill, and lemon.

Damn, what a meal!

…don’t mind the bit of the drippings from the apples that fell across the knife; I may have been rushing my wife as she was serving it up! LoL

 

[Nik H]

Still licking my lips, sitting here on the couch after one of my favorite meals…

Pork loin that’s been marinating in olive oil, garlic and some dried and ground hot peppers all afternoon, then grilled; topped with a bunch of diced apples and golden raisons, cooked with a bunch of ginger root (picked out before serving of course) in butter, cinnamon, and a touch of nutmeg.

Accompanied with smashed-mashed potatoes, and baby carrots cooked with butter, dill, and lemon.

Damn, what a meal!

…don’t mind the bit of the drippings from the apples that fell across the knife; I may have been rushing my wife as she was serving it up! LoL

That sounds like an outstanding meal. I love the ginger, cinnamon, and nutmeg.

 

[Snuby642]

Well got the 15 lb brisket going.
Kept the stick burner between 200 and 220.

I had time to take a couple key shots to help newcomers.

Take a look at the large (cap) end, it's still dry the small (flat) end has just started to swett.

That is when I pull them and wrap them.

Fold a seam on two pieces of foil and you can add some extra seasonings on fat side up.

Next step is important to the Texas Crutch method.
The foil must be wrapped tight all around and formed against the meat.

That's when I add a probe and put it in the oven at 220 f .

Run it to 204 degrees internal and then let rest 2-3 hours before cutting.


This will produce a great brisket regardless of size every time.

 

[Snuby642]

Well duh.

Forgot to add the end game.

Nice and jiggly.

My son took off with it and gave me a raw one .

So round two starts.

Downwind neighbor shaking a fist at me (in jest) as he mowes his lawn third time in a week.

My lawn looks crappy. Lol

 

[Snuby642]

The shape of the second one looks a lott better, a more arrow dynamic shape and better thickness consistency.

 

[Snuby642]

Too busy with wife packing up for her fishing trip to make a full BBQ meal.
So I fast tracked burnt ends, slaw and some tater tots.

I seasoned the plain tots both sides and sprayed the sheet tray a little. Turn tots halfway and then 3/4 way add shredded cheese.
Kind of made a cheese skirt around them, quick and easy.

Edit: Had to be very careful cutting up these cubes, dip in sause and reheat. No knife necisary.

 

[Douglas-001]

Before, during and after....

 

[Necessary 3vil]

Hibachi at home with some JBS

 

[lash]

Sometimes I like just making a one pan dinner. I use a 12” straight wall pan with a vented glass lid. Here’s some chicken leg quarters in white wine and chicken stock ready for about 40 minutes of low and slow.

And ready to eat:

That’s supposed to be a special hot paprika from Hungary that a friend brought back for me. Next time I’ll use a lot more.

 

[UKDslayer]

Well wife came home with a couple briskets.

Gee, how do I know your wife shops at Kroger?

 

[Snuby642]

We eat what's on sale.
This week was pork loins on sale.

She cooked me some beer batter sandbass (white bass) today. Her friends in the womans outdoor group got together and cought a limmit of 25 each. Our neighbor gave us some yellow squash she fried with it.

Think I'll do snitzle with some of the pork.

 

[lash]

We eat what's on sale.
This week was pork loins on sale.

She cooked me some beer batter sandbass (white bass) today. Her friends in the womans outdoor group got together and cought a limmit of 25 each. Our neighbor gave us some yellow squash she fried with it.

Think I'll do snitzle with some of the pork.

Yum, schnitzel! Last time I made schnitzel, I way overestimated the amount of pork I needed and ended up with a huge stack of schnitzel. So the neighbors ate well too.

I like mine pounded thin and use my homemade rolling pin, which is a big mutha.

 

[91Eunozs]

Came in for something to eat and found a leftover chunk of steak in the ‘fridge..score!

 

[Nik H]

Came in for something to eat and found a leftover chunk of steak in the ‘fridge..score!

Nice and simple but tasty sandwich. Nice touch with the egg.

 

[91Eunozs]

My son and his wife came over after they got back in town for “Mom burgers” while we bounced back and forth between watching the F1 race and the NBA playoffs. 1/3 ground pork mixed in with very lean hamburger meat.

Friggin’

 

[HPIguy]

47lbs of pork butts last weekend. Low and slow at 225 for 17 hours for the larger ones, the two small ones worke me up at 3AM. Everything rested for a minimum of four to five hours before being pulled. We've also modified our rub, and the last two runs are spot on for us, and anyone that's tried it. Taking 5lbs to the beach in a couple weeks, which is why I did it so soon again.

 

[lash]

Okay, so I remember someone asked about the onion soup last time I mentioned it.

Here’s the beginnings: five large vidalia onions, with the meat scrapings from the beef roast that have been browned nicely. Needed to cook down a bit.

Then add beef or bone broth and all the liquids left from the beef roast. Along with whatever bits and beef left in it.

Oh, plus just two cloves of fresh, crushed minced garlic.

 

[lash]

And served.

 

[UKDslayer]

And served.

View attachment 8437686

What cheese? Gruyere?

 

[HPIguy]

We've started a team breakfast at work once a week. We all chipped in and bought a Blackstone. This morning (after being up working from midnight till 5AM LOL) I cooked 1.5lbs of bacon, 2lbs of sausage, and pancakes. Coworker's wife made Scotch eggs. We ate good.

 

[lash]

What cheese? Gruyere?

No, just simple sharp provolone over pumpernickel bread. This was soooo good. There’s even plenty left for tonight. I’m spoiled.

I’ve never tried it with with Gruyère but am certainly willing to try it.

 

[UKDslayer]

We've started a team breakfast at work once a week. We all chipped in and bought a Blackstone. This morning (after being up working from midnight till 5AM LOL) I cooked 1.5lbs of bacon, 2lbs of sausage, and pancakes. Coworker's wife made Scotch eggs. We ate good.

I could do breakfast all day every day. Honestly, recently had a grocery delivery screwed up, so I splurged on a "steak and eggs" delivery (with a promotion discount). Ribeye with over easy eggs, sourdough, hashbrowns with cheese and onions, and a patty melt from a local steak house. It was all so good if I had the cash I would order it every night.

 

[The D]

For the more discriminating palettes in the thread. Sloppy Joes with a slice of smoked gouda. Perfect

I could do breakfast all day every day.

I’m this way with breakfast burritos. Especially from the burrito place near my house

 

[Threadcutter308]

 

[The D]

Just upped my camp cooking game. Actually, it’s big enough for now to pull double duty at home and in the camper. As soon as my kids get bigger and start really eating though…

 

[lash]

Simple living.

Teriyaki Marinated beef round shish kebab last night. Over a nice wild rice and extra grilled pepper and onions on a separate shish with a teriyaki reduction my wife whipped up.

 

[The D]

Just upped my camp cooking game. Actually, it’s big enough for now to pull double duty at home and in the camper. As soon as my kids get bigger and start really eating though…

View attachment 8450267

Well…That didn’t take long. We were at a Sierra Trading Post in the mtns this weekend and saw the big one on sale and went for it. We’ll just grow into the big one as our boys start eating us into poverty

 

[lash]

Made some candy today, sweet and hot.

 

[S Roche]

Half pint on the rack, what's in it?

 

[lash]

Half pint on the rack, what's in it?

Either just onions or onions and cucumber on top rack. Jalapeños on the bottom rack.

All of them made with a sweet pickling, even the peppers. That’s why they’re candy.

Ever had a sweet and sour cucumber salad with or without tomatoes?

 

[S Roche]

Sounds good, I never done the sweet. I only do beans or asparagus in a spicy pickling liquid. I will try yours with some onions mixed in.

 

[lash]

Sounds good, I never done the sweet. I only do beans or asparagus in a spicy pickling liquid. I will try yours with some onions mixed in.

The onions are delicious in with the peppers. One jar has a few on top.

Recipe is essentially equal sugar and vinegar and salt only to taste. Usually add onion and garlic powder or dried minced. Don’t cook the jar like regular pickling. Just bring to boil and pour into packed jars. They seal fine and don’t get mushy. All without fancy chemicals.

 

[91Eunozs]

Sitting here digesting while watching F1 quali after another fantastic meal my wife picked out of one of Ina Garten’s cook books…Barefoot Contessa. We’ve never had a bad meal from one of her recipes.

Grilled bacon and cheese, with tomato bisque…

- Mix of gruyere and and aged white cheddar; shredded and mixed together
- Crispy Bacon, duh!
- Fresh-baked sourdough with a thin spread made from mayo, dijon mustard, parmesan, and some cracked pepper

Spread the mayo mixture on the insides of the bread, put some of the shredded cheese on, then a layer of bacon, then more of the cheese mix.

Butter both side of the outside of the bread and throw it in the panini press until crisp.

The tomato-basil soup is from La Madeline (really more like a bisque); damn good accompaniment for this sammich.

 

[91Eunozs]

Sitting here digesting while watching F1 quali after another fantastic meal my wife picked out of one of Ina Garten’s cook books…Barefoot Contessa. We’ve never had a bad meal from one of her recipes.

Grilled bacon and cheese, with tomato bisque…

- Mix of gruyere and and aged white cheddar; shredded and mixed together
- Crispy Bacon, duh!
- Fresh-baked sourdough with a thin spread made from mayo, dijon mustard, parmesan, and some cracked pepper

Spread the mayo mixture on the insides of the bread, put some of the shredded cheese on, then a layer of bacon, then more of the cheese mix.

Butter both sides of the outside of the bread and throw it in the panini press until crisp.

The tomato-basil soup is from La Madeline (really more like a bisque); damn good accompaniment for this sammich.

Yeah, yeah…. It was so good we did it again tonight when our son and his wife came over for dinner!

Different, semi-homemade tomato soup tonight though. Still friggin’

 

[The D]

Camp-size Blackstone is getting a workout this week.

 

[lash]

Yeah, yeah…. It was so good we did it again tonight when our son and his wife came over for dinner!

View attachment 8463831

Different, semi-homemade tomato soup tonight though. Still friggin’

My wife and I really like a grilled bacon and cheese sandwich with tomato soup. A little milk, finely diced onions and black pepper in the soup. Sometimes we do them open faced (European style), though we don’t use a knife and fork to eat them. Brown or spicy mustard.

 

[HPIguy]

Sitting here digesting while watching F1 quali after another fantastic meal my wife picked out of one of Ina Garten’s cook books…Barefoot Contessa. We’ve never had a bad meal from one of her recipes.

Grilled bacon and cheese, with tomato bisque…

- Mix of gruyere and and aged white cheddar; shredded and mixed together
- Crispy Bacon, duh!
- Fresh-baked sourdough with a thin spread made from mayo, dijon mustard, parmesan, and some cracked pepper

Spread the mayo mixture on the insides of the bread, put some of the shredded cheese on, then a layer of bacon, then more of the cheese mix.

Butter both side of the outside of the bread and throw it in the panini press until crisp.

The tomato-basil soup is from La Madeline (really more like a bisque); damn good accompaniment for this sammich.

My wife has some of her stuff in this mix somewhere. Looks delicious.

 

[91Eunozs]

My wife has some of her stuff in this mix somewhere. Look delicious.

Diggin’ the Nosler cookbook on the top shelf!

 

[HPIguy]

Diggin’ the Nosler cookbook on the top shelf!

It's full of starter recipes.

 

[Snuby642]

So I have some good beef broth now from an oven cooked brisket .

I don't want to hear any crying it was a 12 lb dink not really worth firing up the stick burner in 105 degree heat.

Basically cooked like a pot roast and neutrally seasoned.

I severely trim fat for this preparation, not much is needed.
After trimming I was happy it went in the oven instead of smoker.

So while I decide what to do with the goodies I will share a humble classic.

A lb of hamburger, two huge garlic cloves chopped fine, we get huge onions here in Texas so I used half.

Brown meat , you may want to drain excess grease. Add oinions, garlic and spices ( Uncle Cris steak seasoning works). Cook down the oinions slow.

Two packages of Pioneer brand country gravy strait in the pan follow thier directions. Done

And got lucky with some Texas toast done on a flat top.

Don't confuse this with the breakfast version, it's for late nite or midnite chow.

 

[akmike47]

We did a cul-de-sac dinner & movie night last night. Neighbors brought sides & we made burgers and brisket. I also chopped up some jalapeños & serranos for anyone who needs some heat. I made some pretty epic burgers for everyone, as follows.

Grilled peppers on top of burger then melted cheese on top. Buttered then toasted a pretzel bun. Put a dollop of shredded brisket and another slice of melted cheese on top of the burger. Slathered the whole mess with some bbq sauce and try to fit it all in your mouth without making a mess everywhere

View attachment 8426716

Pretzel buns are good, but try a jalapeño cheese bagel next time.

 

[The D]

Pretzel buns are good, but try a jalapeño cheese bagel next time.

For a burger? I think that would be too dense and all of the burger would squeeze out after the first few bites

 

[akmike47]

For a burger? I think that would be too dense and all of the burger would squeeze out after the first few bites

Not the ones I buy it works pretty well, but I get them at a local grocery chain. They are about like a pretzel bun.

 

[The D]

Not the ones I buy it works pretty well, but I get them at a local grocery chain. They are about like a pretzel bun.

That sounds good. Really, any “bun” that’s not just some generic, bland bun makes any burger better

 

[akmike47]

That sounds good. Really, any “bun” that’s not just some generic, bland bun makes any burger better

This is true.

 

[Modoc]

Hard Salami on Sourdough, with sharp cheddar and onion, sauerkraut , jalapeño, chips and a nectarine.

 

[akmike47]

Hard Salami on Sourdough, with sharp cheddar and onion, sauerkraut , jalapeño, chips and a nectarine.
View attachment 8479754

Holy shit I thought I had long toes lol

You’re over there throwing up intricate gang signs

 

[Modoc]

Holy shit I thought I had long toes lol

View attachment 8479767

You’re over there throwing up intricate gang signs

@akmike47 , I worry about you….

Good food and you fixate on feet?. My toes are not remotely like the ones you showed.

Getting back to the food, the nectarine was sweet and firm while the jalapeño was cris with a decent bit of heat (for a jalapeño).