What did I cook this weekend.....

Here ya go, Subsailor!

Refrigerator sugarfree bread and butter pickles

2 cups sliced cucumbers with peels (or lengthwise sliced in half if they're small cukes)
1 medium onion, peeled and sliced (I like to slice in half across the equator of the onion, then slice each half from top to bottom to get little slivers of onion)
1 cup Splenda or other sweetner
1/2 cup white vinegar
1 teaspoon coarse UNIODIZED salt
1/2 teaspoon whole yellow mustard seeds
1/4 teaspoon whole celery seeds
1/4 teaspoon turmeric (this is what gives the color to the pickles, as well as flavor)
Pinch each ground allspice and ground cloves

Place cukes and onions in a 2 quart micro safe bowl or casserole.
Mix Splenda and other ingredients in a small bowl, stirring to
combine. Pour this over the cukes and microwave uncovered
for 8 minutes. Stir two or three times during the cooking
process. Let pickles cool and pour into a plastic bowl with
a lid. Refrigerate....will keep for two weeks.


The recipe I'll use next time is very similar, but I'll be canning them in my steam canner. It just makes more, basically!

 

Thank you!

 

My parents are taking care of my brother's two little ones (7 and 5) yesterday and into this morning so I offered to come over this morning and cook a nice Mother's Day brunch for Mom after the kids had gone. She said "Oh, no pleeeaaasssseee come down on Saturday instead!"

So last night I fired up their grill and grilled carrots, beets, and asparagus, which both Mom and Dad loved, along with some fantastic brats from my neighborhood butcher and, to keep it kid-friendly, a package of Hebrew National hot dogs. A big hit all 'round.

 

We also did Mother's Day last night - because none of the three of us wanted to wait an extra day for rotisseried prime rib, baked potato for Mom and baked sweet potato for KOTC and me, ovenroasted Brussels sprouts with bacon, a nice bottle of red wine, and for dessert, sugarfree chocolate black bean cake with whipped cream and fresh raspberries.

 

Gettin' ready to fire up the pit for some smoky ribs,taters & corn. My son works at this place that makes all kind of sauces for restaurants,etc. He brought home some of this Georgia whiskey sauce that has a tiny bit of white lightenin' in it. Did some minor work on my lil tuner as well. Got some SA Rebel IPA & SNPA to go with the BBQ. Too bad my Irish red isn't ready yet. I love red ale with smoky BBQ...

 

My hb Belgian Quad


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Wrong thread Nuts, you ever get anywhere with the sourdough?

 

4 racks of smoked baby back ribs corn on the cob baked beans roasted red potatoes.


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After making some uninspired chicken and sweet potatoes on the grill last night what to do with the leftovers?
Chicken and sweet potato enchlatatas!
Came out really good, I love sweet potatoes with hot peppers, habaneros in this case, the spice and the sweet work so good together!

 

Like the sauce my son makes at his new job. They make'em for restaurants,etc. A Georgia moon whisky sauce that's a little sweet & a little piquant with hot peppers,seeds & all. Tasty. went on country ribs that were two tone pink. Small but good meat. Roasting corn & big potatoes in the oven. Kids got me cheap charcoal that burned out too quick. Havin' an SNPA while I wait for the corn & taters. Doin' a Texas cheat on the ribs while other stuff gets done.

 

First thing i've cooked in ages i've never been this unmotivated where cooking is concerned.


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Warning!!!! The following may not meet the USDA food plate recommendations for healthy eating.









Caesar Salad

Bone in Ribeye

2x baked with
bacon
cheddar
garden grown chives
half and half
sour cream
butter


Bourbon, Maple, Pecan Peach Crisp over vanilla Ice cream

Home Made Wine Merlot from a kit

 

I had no idea I was starving to death, until I saw your pictures. I just finished tearing the fridge apart....

Unfortunately, there were no ribeyes in it. Instead, it looks like I'm going to be making a stir fry with pork, onion and garlic, oyster mushrooms, pasilla chiles and celery, and serving it over rice. A disappointingly healthy meal, I'm afraid; not even in the same league as yours.

 

Been done a few times on this thread but I made some hangover food for wife yesterday morning.
Sausage (and bacon) gravy...but I did cheat on the biscuits, as they came from a box

 

Tossed some 46 country ribs in the pit yesterday for some 3.5 hours. Ash wood on the coals. I used some of this whisky BBQ sauce they make at my son's 2nd job from Georgia that's a lil sweet,a lil heat. Has hot peppers in it,seeds & all. Caramelized on the ribs,it tastes more like sauce with sesame in it. But a bit piquant. With roasted sweet corn & huge baked potatoes smothered in butter. The ribs were that two-toned pink pork with little fat & well marbled too. Juice ran from them when cut open. Momma do likes her some of my ribs!

 

Potato leek soup with morel mushroom and leek monterey jack....

 

Wierd.......Tamales, chicken....turned out FANTASTIC...I had to scramble the picture for security reasons..

 

Lol yeah thats right about how things are going for me lately. I need to unscrew my head from my rear end in a major funk


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I'd rather use sausage than bacon for biscuits, but it's getting harder to find good pork sausage for the gravy. The last time I cooked up a well-known brand, it was so lean I might as well have been frying ground turkey. I actually had to grab some cooking oil to keep it from burning. [email protected]#$...

But I think you have the answer: next time I'll mix sausage and bacon together. Normally I'd just add some bacon grease. But in 25 years of marriage, I've never managed to train the wife to stop pouring nasty stuff into the coffee can I keep by the stove to drain bacon into....

 

I keep a glass jar of bacon fat in the fridge. What a cooking staple it can be. And because it is out of sight it is hard for others to mix other things into.

 

No kidding, I don't know when pork sausage became a lean product.

I usually buy the cheapest sausage I can get a the store, it usually has the most fat in it.

 

That's exactly it. The bacon grease really makes up for the lack of fat from the sausage.
Plus, you get the added benefit of eating the bacon

 

Pigs in America are bred now to have minimal fat. The average health conscious consumer wants a lean "other white meat" style pork.

The Berkshire and Kurobuta pork we use at my work are ridiculously marbled and fatty.

 

Mix some bacon Drippin' with oil the next time you fry some chicken!

 

I've tried that. The bacon grease goes in the garbage the first time she wants to make room for an extra jar of mayonnaise or pickles... she's a philistine, I tell you.

One thing she does leave alone though, maybe because I usually keep it buried in the freezer when I'm gone: anytime we have a holiday turkey I simmer the meat off the carcass with the usual herbs, spices and aromatic veggies, and make turkey rice soup. I skim the fat off, and save it in mason jars to use for everything from frying eggs, to setting a bowl on the dinner table to dip bread into like herbed butter or olive oil, to stirring it into pasta in place of butter and garlic.

 

Grumble grumble. Can you claim a shelf for your uses? I guess that is the plus side to having 3 fridges in my house. Plenty of room for stuff to go bad in.

 

A potato bowl. Two large potates dices and sauted, two large chicken breasts diced and marinated in bbq sauce then sauted. Mixed together and topped with cheese, sour cream and chives. Needs bacon, but otherwise really good

 

I may have to turn in my Milwaukee card for this, but last night I had a bratwurst with hard cider instead of with beer.

It was really, really, really good.

 

There is my use for the redds apple ale someone left at my house and I can't seem to give away to anyone else. It might be pretty good on/in Brats

 

Made some brats last night myself, but I used...Miller High Life

I just couldn't justify using two homebrews on a few brats.

 

Made Chicken Corn Chowder for the wife per request for Mother's Day. She said it was the best yet. But she says that every time.

I've got zero interest in cook at the moment. Too much to do. I think the best I'll do for the near future is throwing something on the grill. Maybe this week I will smoke something. We'll see. I'm progressing in getting a few chores done and organizing the garage. Just found the wind had pulled some siding off the house and I need to replace the corner and re-fit the siding. The dog chewed and pulled on the corner when he was a pup and I guess it finally came loose in the wind storm we had a few days ago.

Well, I did have the kid snip some hops shoots, so I guess I better fry them up in some butter and garlic and salt. Probably should check the fiddleheads if I want to pickle some of them this year.

 

I long ago gave up on the pre-boiling routine, but I have nothing against doing it. I really prefer to put them on indirect heat on the grill, which really reduces the chances of splitting, leaking, etc. Usually, though one will inevitably spring a little leak at some point, and that's the one I designate as the sacrificial brat that gets poked with the Thermapen. When it's between 160-170F, they're all done.

 

I typically get some onions and cabbage in the pan and let them work with some salt for a while on low heat, then add the beer and brats and bring it up to a light simmer for a while before they hit the grill. The beer's more for the cabbage and onions than the brats.

 

Yeah, I don't usually boil my brats in anything. I think they taste as good without the beer soak, and if you cook them low and slow so they can be done inside before they turn to charcoal on the outside, they end up juicy and tasty anyway. I save the beer for drinking where I can actually taste it.

But beer in cabbage and onions sounds pretty darn good!

 

I tend to cook peppers and onions in the beer then let it thicken a bit. When the brats come off the grill I give them a bath in the beergravy and it seems that they shrivel less that way and possibly suck in some beer flavor. It may all be in my head though.

 

I love to grill and smoke all types of meat, but burgers are my speciality. I only get this burger press out a few times a year cuz its makes half pound ridiculous burgers, but i had to bust it out tonight for my burger.

I always mix egg and flour into the ground beef, as well as liquid and solid seasoning. I also dumped a ton of chopped onions in this pound. Below shows the process of the burger stuffer. I stuffed it with pepper jack and a lot of chopped jalapeños. Turned out incredibly juicy and delicious. Also grilled up some potatoes and made some coleslaw. Killer dinner tonight :rockin:

 

Here is the end result. Absolutely mind blowing taste. Everyone should have this burger stuffer, $5 at menards.

 

I have always been one for hand formed patties over the gadgets that form them for you. But I will not lie and say that that does not look like a big old heaven patty.

 

Haha I'm with you on that. It does take some hand forming even after the press, but the press just makes the outside layers perfectly even so it cooks quick.