cooking

[southkogs]

And a thick cut piece of fried bologna on a biscuit with a touch of mustard is love in my mouth.

Surprising how good those are.

And sometimes when you're out in the sticks here in TN ... the "gas station" variety of those are PHENOMENAL.

 

[Old Ironmaker]

forgot to add, pour a glass of the wine or make a martini with the vermouth to compliment.

I have no idea how a Martini can be made without any Martini Rossi Vermouth in it. Martini being the operative word. Otherwise it is just a vodka and whatever with an olive in a Martini glass. We went to a fundraiser dinner before the World went insane with C-19 complete with an advertised fully stocked Martini bar. No vermouth. Duhhhh?

 

[Old Ironmaker]

My wife pointed out to me this morning that since we have quit smoking it appears that I have quit cooking too. And she is right. I do not have an appetite nor the drive to make something nice. I have had her pick up take out twice last week. I can count on 1 hand how many times we have had take out in the last year. I just don't feel like cooking. I am tired all day long, sleep the day away then sleep 10 hours or more straight at night. I have slept 27 1/2 hrs since I woke up Sunday morning at 6AM. And I mean slept soundly. It must be the lack of nicotine in my system that is a stimulant. No wonder I had problems sleeping at night. 14 days no cigarettes, and zero nicotine supplement today.

 

[redneck joe]

Surprising how good those are.

And sometimes when you're out in the sticks here in TN ... the "gas station" variety of those are PHENOMENAL.

That's how I leaned about them.

 

[redneck joe]

taco night at our house. This is my basic, classic recipe of ground beef, large cut onions and cumin only.

Our fake daughter got here last night.

Since the kids have been here they are in heaven; pizza then chicken strips (my home made ones) and then taco night. Not sure what I'm doing tonight,

FYI - pro tip save all the left over items from the toppings bar and make a taco salad for breakfast. I'm loving the one I have next to me right now.

 

[redneck joe]

oh and my egg girl needed to thin down the rooster population so i kept all the parts for a fresh batch of stock.

 

[redneck joe]

did a chicken on the Egg the other night, took a small cut of brisket (frozen) added some wood chips and shut it down.

Results:

 

[redneck joe]

Had some leftover chicken, mash potatos and gravy so a pizza seemed to make sense. Yes, those are green beans. Canned. My absolute favorite vegetable

.

 

[redneck joe]

Two bone ribeye, stovetop then oven.

home made boule with fresh tomato bruscetta to go with the roasted veggies.

 

[redneck joe]

not very photogenic, but we did a crawfish boil and made a stock out of the leftover parts then added shrimps for an etoufee a few days later. Have a couple pints of stock in the freezer

 

[redneck joe]

after the great barn hunt of 2020 with the boy, a pair of pigeon breasts, bigne and some fresh from the chicken eggs. And the best honey I've every had, local a couple counties south.

 

[FredDog01]

Here is an easy one.
box of corn bread mix, frozen (or fresh) veggies, your choice of cream soup . optional your choice of meat.

Mix soup, veggies, your opt of meat in a baking pan. Mix corn bread mix as directed. Pour batter over mixture & bake per corn bread directions.
We use Jiffy mix corn bread

 

[redneck joe]

grilled legs quarter, chickpea curry with cucumber sauce and a new find, two ingredient dough. Makes naan, pizza dough, flatbread, bagels, pretzel bites. Amazing. Greek yogurt and flour.

 

[redneck joe]

my yin and yang.


salmon steak, the thick portion between the tail and the end of the rib cage. My favorite area and of course bone in is ALWAYS better. My tartar sauce which uses my home made, very garlicy pickles, lemon zest, smashed capers and lemon juice. Touch of salt. Wild rice blend then a 'steak' of iceberg, tomatoes avocado and capers. Has my dijon vinaigrette.

 

[redneck joe]

to end today's presentation....



a small butt overnight (12 hours) @ 210 in the oven. salt and pepper only.

We freeze it in portion size then we can do various things with it like tacos, of course carolina bbq, etc

 

[redneck joe]

oh and i've started making dog treats so all excess fats and juices and crunchies all get blended up with some flour and baked @ 222 overnight. Before the oven i use my bench scraper to slice into portion size then they just break off into the portions.

 

[redneck joe]

filet, mushrooms, etc

 

[redneck joe]

the egg performed flawlessly at 250-275 degrees for a few hours. I've done the unthinkable and have stopped using that highly expensive and fast burning lump charcoal and back to good old kingsford. I get a better, longer and more easily controlled heat.

 

[redneck joe]

the plate. On the corn i use mayo, AC uses butter then i use both smoked paprika and chili powder - she only the latter, cotija and parm for salt, then more salt and pepper. had a salad steak as well and i just discovered the dressing. Good stuff.

 

[redneck joe]

AC was ready for corn....