cooking

[redneck joe]

I just eat the rust for a month or so.

I save them as well and I look for the thinner ones. Lodge stopped polishing in late 90s and I want mine smooth. Plus they are lighter and as page I appreciate that more and more.

 

[redneck joe]

well back to imgur so i can bore you with more food pics


it was a good pizza night.

then a new thing for me, a béchamel sauce with japanese pepper in it topped with caramelized onions and sauteed mushrooms. damn good. Mixed cheese of grueyre, peccarion/romano and full fat mozz

 

[redneck joe]

this was pork tenderloin with various peppers from the garden, some hot some not and fried noodles. Sauce drizzle was fish sauce, soy, touch of brown sugar, splash of hoisin and worcestershire. First time we've used our chopsticks gifted to use from our bonus family from Japan.

 

[redneck joe]

just a perfectly grilled pork chop on the BGE. Not quite 2" thick.

 

[redneck joe]

getting better at brisket, rushed this one a bit will start a few hours earlier next time but the wife who doesn't normally like brisket loved it so I can only imaging how she will react when I get it right

 

[redneck joe]

breakfast one morning

 

[redneck joe]

I've quit rolling a burrito as normal. Now i do like a pinwheel. Easier to roll and imo to eat

 

[redneck joe]

second helping

 

[redneck joe]

wing night. I've finally gotten her to love them, turns out she thought most any she has ever eaten were not cooked enough which I understand so now I roast at 350 for 20, flip, 20 more then cool in freezer for a bit or awhile then fry hot @400 for 5 min. Fried onions on the side. Making some tonight for the season opener with our chiefs.

 

[redneck joe]

the aftermath

 

[redneck joe]

and for those that missed it on the pic thread, chickens. If you like rotisserie chicken from the store it is in no way comparable to a slow cooked one. Did these at about 300. This was about halfway thru.

 

[redneck joe]

 

[redneck joe]

nailed the copy cat pizza hut breadsticks - like they used to be nowadays you get almost zero cheese and it gets crunchy

 

[redneck joe]

sous vide

 

[jbcurt00]

Great, now I'm hungry & want a bloody Mary from the midmountain place at Squaw Valley in Tahoo. Best BMs ever.....

 

[redneck joe]

I've had good bowel movements after a round of my bloody marys...

 

[KJM]

I've had good bowel movements after a round of my bloody marys...

TMI!!!!

 

[ScottinAZ]

tonight will be some Tandoori style chicken with garlic naan..... first time trying this recipe, so we will see how it comes out. The chicken is marinating now, so Ill try and remember to get some pics when it goes on the grill later on... Sunday will probably be a smoker day. Picked up a couple of pork butts on sale (this is called a CLUE...), so pulled pork on the Traeger it is!!!!

 

[redneck joe]

So ho× cooking the tandoori chicken? I post on skewers and ge the bge nice and hot. Put a can in the center of the coals, put ends in there and against the outside rim. Go until charred. On the naan I've done several 'real' recipies but the half greek yogurt and half self rising flour is out favorite. Great chew. I've never tried sticking to the side of the egg, it's never had a cleaning burn when I want but a cast iron skillet works

Don't forget pics!

 

[ScottinAZ]

So ho× cooking the tandoori chicken? I post on skewers and ge the bge nice and hot. Put a can in the center of the coals, put ends in there and against the outside rim. Go until charred. On the naan I've done several 'real' recipies but the half greek yogurt and half self rising flour is out favorite. Great chew. I've never tried sticking to the side of the egg, it's never had a cleaning burn when I want but a cast iron skillet works

Don't forget pics!

Just gonna grill the thighs over charcoal. Naan will be in cast iron then brushed with garlic buttah