What did I cook this weekend.....

[Staestc]

Índeed! Awesome looking chicken Brewbama!

I have BIG meat about to hit the grill! [emoji1]

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[Staestc]

And I forgot to mention BIG storms moving in!! Lol

 

[troy2000]

I don't think this qualifies as cooking, but I'll toss it in anyway.

I had a yen for a Bloody Mary, but no Bloody Mary mix on hand. It was drizzling rain outside, I was barefoot with a couple of drinks down me already, and there was no way I was going to drive somewhere to buy some. So I started scrounging through the kitchen, and this is what I came up with.

25 oz Budweiser chelada picante
small (4 oz) can tomato sauce
1 1/2 oz (big shot) vodka
2-3 dashes Worchestershire sauce
2-3 dashes Tapatio hot sauce
pinch of sea salt
touch of black pepper

Pour chelada gently into an empty 40 oz Mickey's Fine Malt Liquor bottle. I suppose you could use a pitcher if you haven't been slumming thru your local convenience store lately, but the bottle has a cap so you can stash any leftovers for later.

Add remaining ingredients, cap bottle, and turn slowly end for end a few times to mix.

Pour over ice a glass at a time; enjoy.

Were they world-class Bloody Marys? No, but they were definitely drinkable. I'm surprised no one has a carbonated Bloody Mary Mix on the market yet...

 

[Staestc]

Sounds like a winner to me!

 

[Melana]

Grilled roast of lamb

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[BGBC]

Grilled shrimp and asparagus. Simple quick marinade on the shrimp. Too hungry for pics. All gone.

 

[Temptd2]

Pangrilled steaks with browned butter/homebrewed Porter sauce, first garden-picked zucchini with caramelized onion, pasta with pesto and pumpkin seeds, homebrewed beer of course!

 

[Staestc]

Grilled roast of lamb

Very nice!!

 

[Staestc]

Oh this AP is pissing me off again. My compliment on Melana's lamb may eventually make it through. My big pork but has been on the grill for 5+ hours now. Another hour or so and I will wrap it in foil and finish it!
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[banesong]

Not a lot tonight - Colcannon and pan seared scallops.

Prep for the party tomorrow - 16# of pork but in a brine, along with a turkey breast (separate containers, same brine). Plan to be up in 7 hours to get the grill lit prior to a run. Hope to have 10 hours of smoke on the pork, and 3 on the turkey. Have hot links an brats to throw into the mix.

 

[podz]

Found some striped sea bass at the supermarket yesterday. Tasted mighty fine with some cold white wine!

 

[Staestc]

You had me with colcannon! And I figure you 16 lb butt is just an attempt to outdo my 9 Kb butt. Man I love colcannon. Would love to know how you do yours.

 

[Staestc]

Okay, pork has been on the grill for 7 hours now and is 160°-170° all around. Time to wrap it up in foil and finish it!
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[banesong]

You had me with colcannon! And I figure you 16 lb butt is just an attempt to outdo my 9 Kb butt. Man I love colcannon. Would love to know how you do yours.

C'mon, everyone knows my butt is big.

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No, just have a large party. I use the basics of my mother's recipe, but kale, leaks, potatos and butter. Like, a whole cow's worth of butter.

We start with whole potatoes, remove a portion of the skin but leave some behind. Boil, and then mash down. Then thin sliced leaks, sauteed. A little salt and pepper in them. Add fresh kale and wilt. Add the whole pan's worth of veg to the potatoes, along with some butter (not a lot), mix to integrate.

Next part is important - serve really hot, but leave the back of a spoon indentation in the colcannon. Add butter, top with more colcannon.

Dig in with a your spoon or fork and watch the butter cascade out. Mix in, and enjoy with a bit more salt and pepper to taste.

 

[banesong]

Okay, pork has been on the grill for 7 hours now and is 160°-170° all around. Time to wrap it up in foil and finish it!
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And... nice butt!

 

[Melana]

Okay, pork has been on the grill for 7 hours now and is 160°-170° all around. Time to wrap it up in foil and finish it!
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Yum!

 

[passedpawn]

C'mon, everyone knows my butt is big.

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No, just have a large party. I use the basics of my mother's recipe, but kale, leaks, potatos and butter. Like, a whole cow's worth of butter.

We start with whole potatoes, remove a portion of the skin but leave some behind. Boil, and then mash down. Then thin sliced leaks, sauteed. A little salt and pepper in them. Add fresh kale and wilt. Add the whole pan's worth of veg to the potatoes, along with some butter (not a lot), mix to integrate.

Next part is important - serve really hot, but leave the back of a spoon indentation in the colcannon. Add butter, top with more colcannon.

Dig in with a your spoon or fork and watch the butter cascade out. Mix in, and enjoy with a bit more salt and pepper to taste.

Funny, last night I skinned potatoes, cut kale and green onions for colcannon tonight. I use green onions instead of leaks. I'm putting a big tenderloin roast on the grill tonight.

I'll definitely have pics.

 

[badlee]

5lb of squid on the bbq and a big old pan full of assorted shellfish

 

[passedpawn]

5lb of squid on the bbq and a big old pan full of assorted shellfish

This might be a dumb question, but are the squid on the grate or in pot. I've never seen smoked squid. Your post screams "Picture!"

 

[badlee]

Soory for lack of picture.
On a grate over the coals.
Served with lots of Thai dipping sauce,made of red and green birds eye chilli,sugar,lime juice and fish sauce

 

[slym2none]

So, I took a few hours and turned 2 lbs of ground beef, 2 pounds of ground pork, an onion, a green bell pepper, some whole button mushrooms, 3 28-oz cans of tomato product (1 "fire-roasted" chunks, 1 puree, & 1 sauce), a little wine, a few herbs & spices, and then some tomato paste after a long simmer, and made this:

I now have spaghetti sauce for the next 4-6 months! I fill quart-sized freezer bags maybe 2/3 full and freeze 'em flat. The last bag is always the best - somehow it ages & conditions even in the deep-freeze!

 

[BGBC]

What do you do with subpar leftover takeout fried fish? Make fish cakes.
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[dan6310]

I made a strawberry rhubarb cobbler made with fresh rhubarb from the garden.View attachment ImageUploadedByHome Brew1432513202.156316.jpgView attachment ImageUploadedByHome Brew1432513222.873702.jpg

 

[passedpawn]

Tenderloin roast. Fire was a little hotter than usual and the thin end went past med rare. Nobody seemed to mind. Melt in yo mouth.

With colcannon and asparagus.

 

[passedpawn]

Mmmm, banana & chocolate chip pancakes for breakfast. No syrup needed. It's my daughter's 21st bday.

 

[Staestc]

...I use the basics of my mother's recipe, but kale, leaks, potatos and butter. Like, a whole cow's worth of butter.

I've only used cabbage. But leaks and kale just sound awesome! Definitely have to give that a try!

 

[Kharnynb]

hmm, colcannon sounds a lot like dutch stamppot. then again, a lot of the potato-based dishes are shared between the northern-european countries

 

[Temptd2]

I just put on a big pot of Frijoles Borrachos, using 3 pounds of dried Borlotti beans. They cook up so nicely! 3 homebrewed bottles of beer went in there too, hence the "borracho" - meaning "drunk" in Spanish!

 

[podz]

Feeling stuffed...

My grill:

SWMBO's grill:

 

[BUCKNUTS]

I just put on a big pot of Frijoles Borrachos, using 3 pounds of dried Borlotti beans. They cook up so nicely! 3 homebrewed bottles of beer went in there too, hence the "borracho" - meaning "drunk" in Spanish!

I've heard beans were good for your heart or were a magical flute ir something.
I'm cooking good old chicken drumsticks with bbq sauce to go with twice baked potatoes and baked beans.
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