Maggie’s THE "NOM NOM NOM" THREAD

[theLBC]

basic fried rice.
ingredients:
12 cups leftover cooked white rice (calrose) cold and loose.
3-4 slices bacon (cut into 1/4" bits) - or as much as you want,
2 eggs (or more if you want).
2 bunches green onions
1/2 cup soy sauce (kikkoman). (more or less to taste)

(adjust recipe if you just have a couple cartons of chinese take out rice for example).
long grain (jasmine, basmati) rice can be used, it will just have a looser texture.

bacon cooked, drain fat but keep 1 tbs bacon fat and add eggs and scramble together.

eggs and bacon combined and add rice

mix it together to get everything mixed evenly. continue cooking over high heat until rice is warmed through.
add soy a quarter of the soy sauce and stir, add more and stir, add more a stir...until desired flavor is achieved.

once you have the right amount of soy saltiness, turn off the heat and add the green onions.
mix it all in and the latent heat will cook the green onions enough to make them delicious. too much cooking and the flavor is gone.

finished product.

you can add peas and carrots, left over meats, snow peas, fried spam, imitation crab....whatever if you want to me it fancier.

 

[1J04]

basic fried rice.
ingredients:
12 cups leftover cooked white rice (calrose) cold and loose.
3-4 slices bacon (cut into 1/4" bits) - or as much as you want,
2 eggs (or more if you want).
2 bunches green onions
1/2 cup soy sauce (kikkoman). (more or less to taste)

(adjust recipe if you just have a couple cartons of chinese take out rice for example).
long grain (jasmine, basmati) rice can be used, it will just have a looser texture.

bacon cooked, drain fat but keep 1 tbs bacon fat and add eggs and scramble together.

eggs and bacon combined and add rice

mix it together to get everything mixed evenly. continue cooking over high heat until rice is warmed through.
add soy a quarter of the soy sauce and stir, add more and stir, add more a stir...until desired flavor is achieved.

once you have the right amount of soy saltiness, turn off the heat and add the green onions.
mix it all in and the latent heat will cook the green onions enough to make them delicious. too much cooking and the flavor is gone.

finished product.

you can add peas and carrots, left over meats, snow peas, fried spam, imitation crab....whatever if you want to me it fancier.

Don't forget SPAM! YUM!!!

 

[mattharper]

Got back from an inshore trip yesterday afternoon. Did it up big for the wemens...

 

[mrdrar]

Does being an asshole count?

 

[Nik H]

Geezus that looks tasty!!! Please post up your Voodoo Magic!!!!!

Per request

Shrimp Scampi Baked

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 cloves minced garlic
¼ cup minced shallots
3 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary leaves
¼ teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko breadcrumbs
Lemon wedges, for serving

Fabrication:

1. Preheat the oven to 425 degrees.
2. Peel, devein, and butterfly the shrimp, leaving the tails on.
3. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
4. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt, and ¼ teaspoon pepper until combined.
5. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and toward the center of the dish. Pour the remaining marinade from the bowl over the shrimp.
6. Spread the butter mixture evenly over the shrimp.
7. Bake for 10 to 12 minutes, until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.

Serve with lemon wedges.

 

[Mooseknuckles]

Wish you guys had smell o vision. It may just be chicken but damn it’s going to be tasty. Boneless skinless chicken thighs with McCormick garlic seasoning little avocado oil. Using hardwood charcoal with a chunk of apple wood. Report back when it’s done!

 

[Mooseknuckles]

Damn good

 

[SCRAM2013]

View attachment 7322482View attachment 7322483View attachment 7322485
Got back from an inshore trip yesterday afternoon. Did it up big for the wemens...

Sweet. I love mud bugs. Got a boil planned for end of month. Will post pics

Here is Mom's and my lady's food to celebrate Mother's day.

E

 

[S Roche]

@mattharper What did you do to the fillets. Marinate & dust?

 

[mattharper]

@mattharper What did you do to the fillets. Marinate & dust?

No marinade, just dusted with a combo of Cavender's Greek seasoning and cajun seasoning. Smoked em low for a couple hours and it turned out really good.

 

[Marinevet1]

basic fried rice.
ingredients:
12 cups leftover cooked white rice (calrose) cold and loose.
3-4 slices bacon (cut into 1/4" bits) - or as much as you want,
2 eggs (or more if you want).
2 bunches green onions
1/2 cup soy sauce (kikkoman). (more or less to taste)

(adjust recipe if you just have a couple cartons of chinese take out rice for example).
long grain (jasmine, basmati) rice can be used, it will just have a looser texture.

bacon cooked, drain fat but keep 1 tbs bacon fat and add eggs and scramble together.

eggs and bacon combined and add rice

mix it together to get everything mixed evenly. continue cooking over high heat until rice is warmed through.
add soy a quarter of the soy sauce and stir, add more and stir, add more a stir...until desired flavor is achieved.

once you have the right amount of soy saltiness, turn off the heat and add the green onions.
mix it all in and the latent heat will cook the green onions enough to make them delicious. too much cooking and the flavor is gone.

finished product.

you can add peas and carrots, left over meats, snow peas, fried spam, imitation crab....whatever if you want to me it fancier.

Any of Uncle Sams Misguided Children that ever spent any time at MCAS Iwakuni, know of Smiley, and his soba truck, best soba, and fried rice I have ever had, sure cure for a hangover..........

 

[1J04]

Any of Uncle Sams Misguided Children that ever spent any time at MCAS Iwakuni, know of Smiley, and his soba truck, best soba, and fried rice I have ever had, sure cure for a hangover..........

Ditto for the old Japanese Gal at the kitchen in the Navy Lodge in Yokosuka in 87. Geezus it was good.

 

[Marinevet1]

Breakfast for supper...........eggs, bacon, tators, with onion, jalapeños, biscuits...........every thing but the biscuits cooked in my new carbon steel skillet...........which we will talk about............
Tasty

 

[MtnCreek]

Was looking for stuff to make a quick meal the other night and decided on enchiladas. Usually make with chicken, but had some ground beef thawed and assumed I had plenty of store bought red sauce, cause I usually do. Part way through I realized I didn't have any sauce, damn... Looked up some recipes on the computer and improvised based on what I had / what sounded good.

Around 3/4 to 1 cup canola oil in a large saucepan.
~1/3 cup AP (not armor piercing) flour, lightly browned in the oil.
Pretty good spoonful of minced garlic in the gravy just before adding mators.
28 or 34 oz can whole plum mators packed in sauce, pureed in food processor (regular canned tomatoes would probably work as good or better).
Stir in the mators and a can of chicken broth.
One package chili powder (used mccormick mild). A little cummin and salt & pepper.
Added a little water to get right consistency.
Simmered and stirred often.

Easy to make and tasted a lot better than the stuff I've been using from a can. Could have gone either way, but this was a solid win.

 

[tRidiot]

Was looking for stuff to make a quick meal the other night and decided on enchiladas. Usually make with chicken, but had some ground beef thawed and assumed I had plenty of store bought red sauce, cause I usually do. Part way through I realized I didn't have any sauce, damn... Looked up some recipes on the computer and improvised based on what I had / what sounded good.

Around 3/4 to 1 cup canola oil in a large saucepan.
~1/3 cup AP (not armor piercing) flour, lightly browned in the oil.
Pretty good spoonful of minced garlic in the gravy just before adding mators.
28 or 34 oz can whole plum mators packed in sauce, pureed in food processor (regular canned tomatoes would probably work as good or better).
Stir in the mators and a can of chicken broth.
One package chili powder (used mccormick mild). A little cummin and salt & pepper.
Added a little water to get right consistency.
Simmered and stirred often.

Easy to make and tasted a lot better than the stuff I've been using from a can. Could have gone either way, but this was a solid win.

Damned skippy! Making your own sauce, red, brown or green, ALWAYS better than that shite they pass off from a can. Strong work, my man.

I gots me a hankerin' for some homemade enchies now...

 

[Snipe260]

Stuffed grilled shrimp! Stuffed with Cajun crab dip. Wrapped in bacon. Like eating candy!

 

[Nik H]

View attachment 7324437
Stuffed grilled shrimp! Stuffed with Cajun crab dip. Wrapped in bacon. Like eating candy!

That looks so yummy

 

[Snipe260]

That looks so yummy

Try it some time. It’s easy. Publix and Winn Dixie make up and sale the Cajun crab dip! Just be sure to get jumbo shrimp.

 

[Nik H]

Try it some time. It’s easy. Publix and Winn Dixie make up and sale the Cajun crab dip! Just be sure to get jumbo shrimp.

Do they ship the dip? I guess I can also make it myself...

Neat idea to stuff it with crab and then wrap it in bacon....

 

[Snipe260]

Do they ship the dip? I guess I can also make it myself...

Neat idea to stuff it with crab and then wrap it in bacon....

I’m not sure about the shipping But it would be worth it Ttown find out how it’s made. I’m gonna google it

 

[Snipe260]

 

[Nik H]

View attachment 7324533

Right on...thanks!

 

[Skimafia]

I bought a pork belly at Costco yesterday. I'm going to make a curing brine tonight and let it soak until Sunday. Then it will go onto the smoker for 2 hours. The result - bacon!

 

[tRidiot]

Homemade bacon is the shizz!!!! Jealous! We can't get any pork belly here, I have to drive over 2h round trip to Costco and with all the uncertain stock right now, no way I'm going to risk going there to find out there is nothing.

 

[Snuby642]

There are some pork belly burnt ends recipies floating around I want to try.

I dont think they take a brine, basically candied pork belly.

My old smokey joes fire box is burnt out and the sleeve I rigged it with is about to pop out.

Going to replace it and rebuild or repurpose the old one.

Would like to go hog wild with a new fancy rig but reality is probably a strait replacement.

 

[tRidiot]

There are some pork belly burnt ends recipies floating around I want to try.

I dont think they take a brine, basically candied pork belly.

My old smokey joes fire box is burnt out and the sleeve I rigged it with is about to pop out.

Going to replace it and rebuild or repurpose the old one.

Would like to go hog wild with a new fancy rig but reality is probably a strait replacement.

Maybe think about a pellet smoker... they're super easy and work great. I love mine.

 

[Snuby642]

In my head I still think I can taste the difference.

If I make it too easy the wife will take over and have me doing chores.

I have a propane fire ring and hotplate I use in it to make sausage since the temperature needs to be so low, 100-140. I just put it through the vent in the door and toss chips on the plate.

I'll consider it.

 

[jbrand11]

Mom's Day Breakfast

Deep Dish Cinnamon French Toast served with thick bacon and blueberry maple syrup

View attachment 7322347

Yummmeeee

Please post the recipe.

 

[DarnYankeeUSMC]

Pierogi's with sausage and onions in butter and garlic.

 

[1J04]

Monkey Meat in Spicy Japanese Marinade!

 

[SCRAM2013]

THAT's the way to do it. We'll do the same from time to time. I gotta kinda crazy idea I think I'm gonna try and pull off. I think I'm gonna do up some Country Style Pork Ribs in the slow cooker and make Carnitas. Can you imagine what that's gonna look and taste like after breaking it all down? Good lord, and the fat content with the meat? Just that, a home made salsa, extra dash of cilantro after building them, and maybe a teaspoon of the sauce from the cooker. Son of a Bitch!!!

Mr 1J04,

Most all leftover smoked pork (ribs, butts, whole hog) get the carnitas treatment. They are very good.

Forgive me for being lazy and not reading all the posts.

Tortillas lightly fried in canola oil. Diced onion, cilantro, fresh lime, radishes.

Warm/reheat pork in cast iron skillet #10. Add 1/2 stick of butter and as much Sriracha sauce as you want. I prefer my carnitas to drip out of the end while I'm eating it.

Serve your shit on paper plates and tell everyone to eat outside.

PS: buy lots of tortillas people eat these as if they are starving and haven't eaten in a month. Your #10 will get empty quick.

E

 

[1J04]

Mr 1J04,

Most all leftover smoked pork (ribs, butts, whole hog) get the carnitas treatment. They are very good.

Forgive me for being lazy and not reading all the posts.

Tortillas lightly fried in canola oil. Diced onion, cilantro, fresh lime, radishes.

Warm/reheat pork in cast iron skillet #10. Add 1/2 stick of butter and as much Sriracha sauce as you want. I prefer my carnitas to drip out of the end while I'm eating it.View attachment 7327633

Serve your shit on paper plates and tell everyone to eat outside.

PS: buy lots of tortillas people eat these as if they are starving and haven't eaten in a month. Your #10 will get empty quick.

E

There you go Brother! That's what I'm talking about. Tonight is yogurt curry Chicken. Made it yesterday and it's soaking up the spices for 8 or 9 more hours. Pics later.

Carnitas are on the list to be done SOON. We like it dripping down your forearm as well.

 

[SCRAM2013]

There you go Brother! That's what I'm talking about. Tonight is yogurt curry Chicken. Made it yesterday and it's soaking up the spices for 8 or 9 more hours. Pics later.

Carnitas are on the list to be done SOON. We like it dripping down your forearm as well.

Get on it Brother. It will be your new go to...fast easy delicious. I prefer to us Thai chili garlic sriracha sauce. Has the best flavor I think. I'll try to find a pic of a bottle for reference.

Gonna burn some chicken breasts tonight over the fire. Pics later, men.

E

 

[SCRAM2013]

Mr. 1J04,

Injection for pork. Cut in half if you are not doing a whole hog

E

 

[SCRAM2013]

370 degrees. 1.5 hours cook. 10 minutes rest. Split chicken with skin and bones.

Corn from can. Added butter, but who don't?

Bush's baked beans: add worcestershire sauce, yellow mustard, honey and Rufus Teague sweet heat BBQ sauce. Simmer all day. I don't measure anything. Wing it. It is probably two or more tablespoons of each item. I made this shit up on the fly last year. They broke my GF. She refuses to eat any other baked beans now.

Very easy, solid, cheap meal. Tasted damn fine.

Oh yeah - highball glass: fill with ice, add one part Makers Mark and one part Red Rock spicy ginger ale. Stir. Sip.

E

EDIT: can't spell

 

[1J04]

Mr. 1J04,

Injection for pork. Cut in half if you are not doing a whole hog

E

View attachment 7327923

Thank you for the crooked recipe Brother. You farging Nut.

There we go. Much more gooder. Gonna have to give this a whirl. Appreciate the heck outta it.

 

[1J04]

Ok, I can't lie. The Curry Yogurt Chicken was incredible, but I lost track of time and dried some of it out. Still gooned it down though.

 

[SCRAM2013]

Thank you for the crooked recipe Brother. You farging Nut.


View attachment 7328565

There we go. Much more gooder. Gonna have to give this a whirl. Appreciate the heck outta it.

Bro, If you can't read sideways, your mind ain't right!

Hope y'all enjoy it. We sure do. I did a blind taste test on smoked butts last Saturday. Three different rub/injections on 5 butts. Butt six had nothing but salt and pepper and was not smoked on the pit. Did it in Crock-Pot. All ten people picked the butt with the above injection and my homemade dry rub.

E

 

[1J04]

My Neck Hurts........

 

[Skimafia]

Hickory smoked maple bacon

 

[Sean the Nailer]

Larry, your chicken curry dish is inspiring me here to build ourselves another tandoor.

There really ain't NOTHING like cooking a whole chicken in 5 minutes. 950 degree cooking, that is. Talk about juicy and flavorful, eh? Yeah, this is all Veer's fault. He's the one that got us going to build our first one, so many years ago. This one's gonna be bigger/badder/better/more-gooder yet!

And the actual Naan made in them things...... fhffhfhffhfhfhffh (that sound Dr. Lechter makes when talking about fava beans and chianti) Twice.

 

[1J04]

Larry, your chicken curry dish is inspiring me here to build ourselves another tandoor.

There really ain't NOTHING like cooking a whole chicken in 5 minutes. 950 degree cooking, that is. Talk about juicy and flavorful, eh? Yeah, this is all Veer's fault. He's the one that got us going to build our first one, so many years ago. This one's gonna be bigger/badder/better/more-gooder yet!

And the actual Naan made in them things...... fhffhfhffhfhfhffh (that sound Dr. Lechter makes when talking about fava beans and chianti) Twice.

I remember like yesterday Sean. He and I talked about the whole Tandoor thing more than once. You then gave me, years ago, the instructions of how you did yours. I never pulled it off because we knew we were gonna up and buy a place. Now that we have, it's still very much on my list of things to do. I'm thinking kinda Tandoor/Pizza Oven kinda thingy, I dunno. But rest assured, I'll be picking your brain apart when I get ready to do this thing.

 

[Sean the Nailer]

Truth be told, My Lady is an absolute PIZZA FREAK. (don't tell her I said that out loud)

Point being, for a number of years I've had it in the back of my head about building her her-own pizza oven. And, I too have been threatening for so long about building the 'epitome' of smoke-pits (the worlds bestest design is in my head and I just gotta get the material and weld it up).

All that to say, that each of these projects is diametrically different and hemispherically opposite to the other. But not unlike rifles, optics, and the shooting sports in general, there is no ONE method that does-it-all. Each is different and is SUPPOSED to be, for its own reasons.

They're all there in black-an-white in my head, and they're the epitome in their own world of what we all can do (Homage to Veer, right there and above)

 

[Marinevet1]

Hickory smoked maple bacon
View attachment 7328958

How did it turn out? and what was the recipe for the curing brine?

 

[SCRAM2013]

1. Go to store
2. Find satchel
3. Pinch and roll
4. Locate bag
5. Pay
6. Drag ass home
7. Have some dinner

E

 

[Skimafia]

How did it turn out? and what was the recipe for the curing brine?

It was pretty good. It ended up a bit sweet for my taste. I made BLTs for dinner tonight and the family really enjoyed them.
For 3 pounds of belly-
4.5 Tbsp kosher salt
4.5 Tbsp black pepper
3 Tbsp brown sugar
1/4 cup real maple syrup
3/4 cup distilled water
1/2 tsp prague powder #1

 

[theLBC]

sometimes i wish i had a deli slicer.

 

[JBPilot]

sometimes i wish i had a deli slicer.

they’re not that expensive:

Weston 7.5in Meat Slicer - Walton's

Ideal for the home and is perfectly compact for use in even the smallest kitchens. Quickly, easily, and precisely slice deli meat, summer sausage, steaks, jerky meats, fruit, and veggies.

www.waltonsinc.com

 

[tomcatmv]

It was pretty good. It ended up a bit sweet for my taste. I made BLTs for dinner tonight and the family really enjoyed them.
For 3 pounds of belly-
4.5 Tbsp kosher salt
4.5 Tbsp black pepper
3 Tbsp brown sugar
1/4 cup real maple syrup
3/4 cup distilled water
1/2 tsp prague powder #1

View attachment 7330226

How long do you brine it? 4-5 days also, can you use pickling salt in place of the praque powder? I do when I make pastrami. Oh and how long at at what temp do you smoke it?

 

[tRidiot]

Making your own pastrami is totally underappreciated by the masses. No comparison to the storebought crap.