- Thread starter
- #421
They really turned out fantastic.
The Food Thread
- Thread starter DerAdlerIstGelandet
- Start date
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They really turned out fantastic.
BarnOwlLover
Staff Sergeant
Thawing/marinading some chicken to make tacos for tomorrow (wanted to see about making them today, but thawing has taken longer than anticipated).
Airframes
Benevolens Magister
Decided to do some cooking, so I got some sort of pack out of the freezer, only just beyond its "best before" date ( not bad, January 2021), and I'll bung it in the ding box tomorrow.
Any possible side effects/gastric anomalies, will be offset/cured by the bottle of "T Stoff +2" (Spanish brandy) Karl gave me !!
Any possible side effects/gastric anomalies, will be offset/cured by the bottle of "T Stoff +2" (Spanish brandy) Karl gave me !!
Ralph Haus
Tech Sergeant
Other than being old and really good at drinking beer, I do cook and have some favorites that I whip up now and then. This week will de-fridge a marinated corned beef (usually prepared on St. Pat's day with cabbage and potatoes), adding a large amount of spices, coriander and ground black pepper mainly, on the fat side, wrap in multiple layers of foil and then 8+ hours at 225 F. Pastrami deluxe!
I'll have to share some photos of the whole chickens, and occasional duck, along with a rib or two that I load in the outdoor smoker unit. It will hold more meat than I can afford at today's grocery prices! But like Don, its 103 every day here in central Texas and not to friendly to be outdoors hugging an oven (smoker)!
I'll have to share some photos of the whole chickens, and occasional duck, along with a rib or two that I load in the outdoor smoker unit. It will hold more meat than I can afford at today's grocery prices! But like Don, its 103 every day here in central Texas and not to friendly to be outdoors hugging an oven (smoker)!
Njaco
The Pop-Tart Whisperer
Another Poor Boy breakfast I make sometimes. easy and tastes' good.
Ralph Haus
Tech Sergeant
What! No salsa??
- Thread starter
- #427
Speaking of corn beed and cabbage, we usually make it for St. Patties Day as well, but my youngest asked for it again. So we had it for dinner tonight too. lol
As for the smoker and being too hot, it is never to hot to smoke meat. You just have to prepare and have a good set up. Digital thermometers do wonders. You can sit in the AC and just come out to tend to the smoker as necessary.
Ralph Haus
Tech Sergeant
I've got a bluetooth set of digital probes. Can watch temps on cel phone. Yep, nice. Only problem is when starting with 100 plus temps and smoking by burning wood chips its almost impossible to maintain a reasonable smoke temp. 70s and 80s are perfect day time temps. Check back in Nov or Dec.
- Thread starter
- #429
That's why I said mentioned the set up. For days that are really hot, get a digitally controlled wood biscuit fueled smoker. It maintains the set temp.
Ralph Haus
Tech Sergeant
Hmmm! A third smoker?? Wonder if I would survive the heat then OR the wrath of the household management?
- Thread starter
- #431
Happy wife, happy life… lol
Ralph Haus
Tech Sergeant
Now that's a misleading adage! It really is Happy Wife, demanding life!
Njaco
The Pop-Tart Whisperer
Fixed that for ya!
Njaco
The Pop-Tart Whisperer
Oh hell naw! Not that cardboard thin-crust with ketchup on it crap!
SaparotRob
Unter Gemeine Geschwader Murmeltier XIII
When it comes to pizza, Brooklyn uber alles.
Njaco
The Pop-Tart Whisperer
Ach du lieber!
Pompeii archaeologists discover 'pizza' painting
Experts say the flatbread depicted in the 2,000 year-old fresco may be a precursor to the Italian dish.
www.bbc.co.uk
Njaco
The Pop-Tart Whisperer
Njaco
The Pop-Tart Whisperer
Hey Rochie! You causing problems again? Restaurant Claims Its Reservations Have Gone 'Through the Roof' After Banning Vegans
