What did I cook this weekend.....

[Hoppy2bmerry]

Since you wrote turkey ****, I'm not going to like it.

 

[Schlenkerla]

Since you wrote turkey ****, I'm not going to like it.

What about Turkey Tits?

 

[Hoppy2bmerry]

Nope won't like that either, but I'll give you this bravo for trying.

 

[RevKev]

Cucumbers are now the only thing I'm eating with wings

 

[Hoppy2bmerry]

Shrimp and crab rav ( From the freezer section) with lemon butter sauce, salad and sour lemon kolsch.

 

[Bklmt2000]

View attachment 559474

Cucumbers are now the only thing I'm eating with wings

Wings look good. What kind of dipping sauce do you have there for the cucumber/wings?

 

[paulthenurse]

We ate most all of one of these, then I took the other and the leftover bits and cut them up into big pieces. Made chili with the leftover meat, 3/4 pound of hot sausage meat, one large white onion, two poblano peppers fire roasted on the stovetop, a jalapeño, a can of chopped tomatoes, a can of tomato paste, a beer, a half dozen garlic cloves, chili powder and a half cup of tequila.

It would make a vegan change his life.

 

[Remmy]

Green Chile stew

 

[paulthenurse]

“Do I want to join you and the girls at the new salad bar place for salads and cocktails?”

“No, I’m good.”

 

[RevKev]

Wings look good. What kind of dipping sauce do you have there for the cucumber/wings?

Blue cheese! Guilty pleasure is using the wing as a vessel for delivery of blue cheese to my mouth. I did about two dozen last night BBQ were the best but I just picked up this today

 

[BongoYodeler]

Blue cheese! Guilty pleasure is using the wing as a vessel for delivery of blue cheese to my mouth. I did about two dozen last night BBQ were the best but I just picked up this todayView attachment 559627

Of course bleu (blue) cheese. I never understood those who served wings with ranch dressing. My wing sauce of choice was from Anchor Bar, which we used to be able to get at Wegmans. Unfortunately no Anchor Bar hot sauce or Wegmans in California.

 

[RevKev]

Of course bleu (blue) cheese. I never understood those who served wings with ranch dressing. My wing sauce of choice was from Anchor Bar, which we used to be able to get at Wegmans. Unfortunately no Anchor Bar hot sauce or Wegmans in California.

I don't know if I actually trust people who use ranch.

I feel bad for you. I hear they boil wings in water out there. I could always mail some sauce on out if you ever want my friend!! [emoji482]

 

[BongoYodeler]

Thanks for the offer, but we're making a trip back home (Binghamton area), this summer and we'll be stocking up on a few things, hot sauce for one.

There are a few places to get good wings out here, but I had to look hard for them. On the bright side Firestone Walker Brewery is just down the road. So there's that.

 

[flars]

Made pulled pork sandwiches last night. Third meal from the 9 pound Boston butt. Had in laws over for the first meal. Remainder will be vacuumed sealed with a pack of the remaining pan broth. Used a garlic and rosemary paste over the butt for the slow roasting.

Need to over fill the sandwiches. Seems like if you don't once the lid is put back on the filling diminishes.

The peppers go into the pan last. Just to soften a little so there is still crunch in every bite.

 

[Hanglow]

Roast chicken for lunch - had steamed carrots, spring greens , roast tatties and onion gravy with it. Made the stuffing with half wholemeal bread - won't be doing that again, doesn't really work

had some cheese on toast tonight, using some homemade sourdough and jals, toms, olives, basil, mozz

 

[Staestc]

Thanks. I used to demolish wings with a side of celery sticks, but in recent years, I've discovered that celery doesn't like me as much as I like it, so I had to make a change.

Been using sliced cucumber as a wing side for quite a while now, and it seems to provide the right bit of cooling for the palate vs. the spiciness of wing sauce.

I think it’s brilliant! Gonna give it a try. Not a huge fan of raw celery anyway!

 

[Staestc]

View attachment 558712View attachment 558713

If I should die
Before I wake
I hope Alice puts the leftovers in my casket
For me to take.

Oh Hell yes Paul! Awesome!

 

[Staestc]

Roast chicken for lunch - had steamed carrots, spring greens , roast tatties and onion gravy with it. Made the stuffing with half wholemeal bread - won't be doing that again, doesn't really work

had some cheese on toast tonight, using some homemade sourdough and jals, toms, olives, basil, mozz

Everything looks great, but something about those potatoes just flings a craving on me!! Lol

 

[Staestc]

Degreasing sausage. Starting on gumbo!

 

[schematix]

It’s a red meat weekend here.

Grilled vacuum marinated lamb chops, glazed carrots, roasted garlic Kerrygold Yukon gold mashed potatoes

 

[Staestc]

Deslimeing okra. Sacrilege I know, but I don’t like okra as a thickener. Lol

 

[schematix]

First cut from a 13lb boneless prime rib eye primal from Costco.

Isn’t the most marbled or most tender but it’s one of the most beefy flavorful ones I’ve had. And it’s still plenty tender and juicy.

Washed it down with some animal feed.

 

[TheDudeLebowski]

Visited my favorite butcher shop to pick up a couple of small things.. Most of the meat is in the deep freezer frozen but when they plop a hunk of roast right off the cow to your right in front of you, I couldn't say no.

Sous vide it at 129 with pepper, rosemary and garlic injected into it. Butter and oil too for 25 hours.

Then it was Beast pan vs. Beast burner for the first time. Worked amazingly well.

Then mashed potatoes with roasted broccoli, garlic, red pepper flakes and parmesan cheese.

The only thing not included was an Allagash Hoppy Table Beer to keep it light.

This is the second hunk of beef I've ever sous vide. The first I did was at 123 degrees. I think I would have done it a little more rare.

 

[schematix]

Problem with cooking tough cuts of beef sous vide is you shouldn’t go less than 131F if going more than 4 hours. To me 131 is “well done”.

 

[RevKev]

Yeah that is the perfect amount for me I over did the sauce last night and almost died from the heat lol

 

[Staestc]

Roux is done, only 30 minutes!! That’s a record for me not burning it!

 

[Staestc]

Everything finally in. OMG I had to personally actually peel and devein the shrimp!!

Rice is cooking and almost done. Man I love cooking and eating Gumbeax!

 

[LoneTreeFarms]

Love me some gumbo!

 

[Wolfbayte]

Trying to cut carbs and lose some winter weight. Got creative with BLT pizza on cauliflower pizza “dough”.

did you throw some homebrew grains in that cauliflower dough?

 

[bob1852]

Tacos al pastor. Took 3 days to make, but it was worth it.