siminov 164 Posted August 2, 2015 Report Share Posted August 2, 2015 And some blueberries. 3 Quote Link to post Share on other sites
patriot 7,197 Posted August 2, 2015 Report Share Posted August 2, 2015 And some blueberries. That's better! 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted August 2, 2015 Report Share Posted August 2, 2015 (edited) Today is Sunday, 2 August, 2015. Tonight for our evening meal we are having black eyed peas, grits and mustard greens. It might also be kale but I am not sure. I am cooking tonight. Long ago this type of good eating was considered slave rations because it was so common and vegetarian. Now we understand that with a little bit of port and fat along with the unions with the kale, it is very near perfect nutritionally speaking. Yumm yumm. Edit: Kale. Out of the garden. The grits and black eyed peas we have lots of. All cheap and very tasty indeed. We like this shit. Also some pig gets diced up and tossed in with the beans. That plus a big 5 gallon glass car boy full of decaf iced tea along with just a pinch of light salt, table sugar and baking soda. Hot and muggy today. SW OR USA. Edited August 2, 2015 by HB of CJ 2 Quote Link to post Share on other sites
NM0 586 Posted August 2, 2015 Report Share Posted August 2, 2015 Wife brought home Blake's green chile cheeseburgers. Rare treat for us to have fast food. 1 Quote Link to post Share on other sites
JDeko 792 Posted August 3, 2015 Report Share Posted August 3, 2015 hot dogs and a burger as my family barbecued today Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 8, 2015 Author Report Share Posted August 8, 2015 My Birthday Dinner 2" thick Prime Angus New York, reverse finished Grilled Portabella Shrooms Grilled Jalepeno Chiles Caramelized Onions, Garlic with Green Peppers Buttery Mashed Potatoes Virgil's Black Cherry Cream Soda (better than the IBC my wife said she'd picked up) Bear Claw ice cream 4 Quote Link to post Share on other sites
JDeko 792 Posted August 9, 2015 Report Share Posted August 9, 2015 Honey Bunches of Oats Quote Link to post Share on other sites
YOT 3,743 Posted August 9, 2015 Report Share Posted August 9, 2015 I threw my daughter's graduation party/feast yesterday. I smoked 30 lbs. of beef brisket, 15 lbs. of pork shoulder, 8 lbs. of ham, and fried two 15 lb turkeys. we had homemade mac&cheese, pasta salad, macaroni salad, fruit platters, baked beans, casseroles... You name it we had it. Around 80 people showed and ate well. Fortunately, we have enough leftovers that I don't have to cook tonight. I'm kind of looking forward to a simple turkey and mayo sandwich. 9 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 11, 2015 Author Report Share Posted August 11, 2015 Papa Johns Pizza, The Works, Large with lots of crushed red pepper. Half for dinner, the rest cold for breakfast. Quote Link to post Share on other sites
JDeko 792 Posted August 11, 2015 Report Share Posted August 11, 2015 Bacon Cheeseburger, as in the patty was made of ground up bacon 3 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 15, 2015 Author Report Share Posted August 15, 2015 (edited) My kids kayaking class got rained out so we went to the GSP to fish.But Mother Nature decided to straight up storm, so home we went.Rather than just do nothing I made Fatties, one Hot and one Sweet.And the kiddies made English Muffin Peanut/Apple Delights for dessert.Hot1# Thick cut, Smoked bacon2# Hot SausageOnions/Green PepperHillbilly Gunpowder seasoningGarlic powderPepper Jack cheese smoke/indirect heat or bake at 275'-350' till internal temp of 165'-170' Sweet 1# Thick cut, Applewood bacon2# Maple sausageHoney HamProvolone cheeseApple Wood rubBrown Sugar Bourbon rub smoke/indirect heat or bake at 275'-350' till internal temp of 165'-170' DessertEnglish MuffinsPeanut butterapple slicesSugar/Cinammon mixButter Spread muffin with peanut butter, layer apple slices, cover with sugar/cinammon and top with a big pat of butter.Bake at 350' till sugar butter starts to melt together, then broil to caramelize (careful not to burn) Edited August 16, 2015 by ChileRelleno 6 Quote Link to post Share on other sites
Dad2142Dad 6,559 Posted August 15, 2015 Report Share Posted August 15, 2015 ^^^^^ DROOL 2 Quote Link to post Share on other sites
YOT 3,743 Posted August 15, 2015 Report Share Posted August 15, 2015 My kids kayaking class got rained out so we went to the GSP to fish. But Mother Nature decided to straight up storm, so home we went. Rather than just do nothing I made Fatties, one Hot and one Sweet. And the kiddies made English Muffin Peanut/Apple Delights for dessert. Hot Thick cut, Smoked bacon Hot Sausage Onions/Green Pepper Hillbilly Gunpowder seasoning Garlic powder Pepper Jack cheese Sweet Thick cut, Applewood bacon Maple sausage Honey Ham Provolone cheese Apple Wood rub Brown Sugar Bourbon rub Dessert English Muffins Peanut butter apple slices Sugar/Cinammon mix Butter Bake at 350' till sugar butter starts to melt together, then broil to caramelize (careful not to burn) That looks superb! 2 Quote Link to post Share on other sites
patriot 7,197 Posted August 15, 2015 Report Share Posted August 15, 2015 Looks like a bacon bomb to me...and yes, they're good. I made cheese steak and fries. 1 Quote Link to post Share on other sites
horatio 515 Posted August 16, 2015 Report Share Posted August 16, 2015 (edited) Damn chile. I'm always looking for a good recipe. That just made the short list. Dude you're going to have me on the dreadmill for a week..... Eta. Tonight is nothing special. Pizza. Post a nice pic tommorrow Edited August 16, 2015 by fatty alcohol 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted August 16, 2015 Author Report Share Posted August 16, 2015 FATTIES, TIPS & TRICKSTwo ways of rolling these.Weave bacon, spread sausage and fillings on top and roll.Weave bacon, spread sausage on plastic wrap, fill, roll/seal and then wrap weave around roll.A tight weave of the bacon is a must.Stretch that bacon as you weave, it'll go further than you think.Some people put the sausage between two pieces of plastic and roll it out.I like to use my hands to press it out.Seal the seams/ends well or cheese/fillings will finds it's way out.Some people chill before cooking to set the roll's shape, I like to wrap in foil and cook for 30 minutes at 275' then uncover and finish at 350'.Cook to internal temp of 165-170'. 4 Quote Link to post Share on other sites
Long Shot 1,287 Posted August 16, 2015 Report Share Posted August 16, 2015 Holy cheesy peppery pig meat that looks good. 2 Quote Link to post Share on other sites
ktcm7271 999 Posted August 16, 2015 Report Share Posted August 16, 2015 I took a liverwurst hoagie with horseradish, dill pickles, onions, and sharp cheese to work last night! I'm tired of the electrician ripping ass near me, time to fight back! 4 Quote Link to post Share on other sites
patriot 7,197 Posted August 16, 2015 Report Share Posted August 16, 2015 I took a liverwurst hoagie with horseradish, dill pickles, onions, and sharp cheese to work last night! I'm tired of the electrician ripping ass near me, time to fight back! You forgot the hot peppers and hard boiled egg. Add some habanero to the horseradish. You'd be surprised how good it is! His eyes will be watering for sure! Other than that it sounds like an excellent plan for attack. 2 Quote Link to post Share on other sites
NM0 586 Posted August 16, 2015 Report Share Posted August 16, 2015 Brunch was goetta and eggs. Usually covered in green or red chili sauce. Not today though...still good. Quote Link to post Share on other sites
siminov 164 Posted August 17, 2015 Report Share Posted August 17, 2015 Chile, thanks to your detailed posts in this thread it has become one of my favorites. I'm not an experienced cook in any way whatsoever but I'm learning.I gotta say the meals you make are amazing. Thank you and please keep it up! I got a gut to build 2 Quote Link to post Share on other sites
horatio 515 Posted November 24, 2015 Report Share Posted November 24, 2015 Time to break out the cookbook. I've got tons of stuff I want to try to make. Generally I only cook on the weekends as most of what I try requires every pot and pan I own and two cycles of the dishwasher to clean Honey mustard roasted pork loin (marinaded overnight) Not bad but a little dry- next time ill probably brine it for an hour or two. Quote Link to post Share on other sites
YOT 3,743 Posted November 24, 2015 Report Share Posted November 24, 2015 I fried a mess of smelt night before last. I just had a fish sammich. 1 Quote Link to post Share on other sites
JDeko 792 Posted November 24, 2015 Report Share Posted November 24, 2015 buffalo wings and pancakes Quote Link to post Share on other sites
patriot 7,197 Posted November 24, 2015 Report Share Posted November 24, 2015 (edited) Taco salad with cayenne, Habanero, and Ancho peppers. WONDERFUL, but H O T. https://youtu.be/ISW1IDroVyY Edited November 24, 2015 by patriot Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 10, 2016 Author Report Share Posted April 10, 2016 Lets get this rolling again... I'll post some pics of recent meals. Loaded Potato Pancakes Took my left over BBQ chicken and shredded it, mixed it with the loaded mashed taters, added in shredded hashbrown taters to hold it together. Fried in a little olive oil and its lunch time. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 10, 2016 Author Report Share Posted April 10, 2016 (edited) More Bacon Wrapped Venison Backstrap Medallions, with caramelized onions and roasted chiles I improved on these by double wrapping with bacon, but I had to cook at a higher temp to crisp the doubled bacon without overcooking the venison. Edited April 19, 2016 by ChileRelleno 3 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 10, 2016 Author Report Share Posted April 10, 2016 Grilled Whole Pompano Whole Pompano, Grilledgutted, fins trimmed, washed and driedmake 3-4 vertical cuts along fishrub fish with olive oil, inside and outheavily salt and season inside body cavity and cutsI use a grilling basket to keep the fish from stick and falling apart when turnedGrill over med/high-high heat each side for approx 6-8 minutes on each side 1.5" Angus T-BoneIron Skillet OnionsGrilled Asparagus 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted April 10, 2016 Author Report Share Posted April 10, 2016 Herb Crusted/Garlic Studded Pork Roast with Trimmings 5# boneless pork roast whole bunch of big slivers of garlic olive oil choice of herbs/spices Make numerous slits in roast, stuff with garlic Make a thick slurry of herbs/spices in olive oil, rub roast coating well Be sure to get in between sections of roast with rub and some garlic Cook at 350' till thickest section internal temp is 168-170' Remove from oven, cover with foil and let rest for 10-15 minutes before cutting Saute some Asparagus and onion in a stick of butter, be generous with the salt Make some killer garlic cheese bread Money Shot Don't forget Dessert! Vanilla ice cream with fresh Blueberries and Raspberries, with Whipped Cream Quote Link to post Share on other sites
Sim_Player 1,939 Posted April 10, 2016 Report Share Posted April 10, 2016 (edited) Awesome pics! Edited April 10, 2016 by Sim_Player Quote Link to post Share on other sites
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