April 20Apr 20 Popular Post Had an early Easter dinner with the family so made a 3.5lb pork loin roast stuffed with spinach, cream cheese, walnuts and dried cranberry. Finished it on the grill.
April 20Apr 20 Lamb Easter is going down. We did this every year growing up and I miss it greatly.One of my favorite memories is chasing the dog as he dragged the carcass through the house…
April 20Apr 20 Lamb Easter is going down. Fuck yeah. Would be cooler for Easter if you cooked it on one of those cabrito crucifixes:
April 20Apr 20 1 hour ago, 956 Worldwide said: Coming off now. Those lamb chicharones are the holy grail. Very nicely done.
April 20Apr 20 4 hours ago, Brisketexan said: Fuck yeah. Would be cooler for Easter if you cooked it on one of those cabrito crucifixes: Viva la difference. Fortunately we are blessed with the cultural milieu of Texas where we get all expressions of the meat products.
April 20Apr 20 Final plate. Lamb, kokoretsi, does the rest matter? Yeah, I mean….tell us more about that salad.HAHAHAHAHAHA! Yeah, I couldn’t keep a straight typing face.
April 21Apr 21 Popular Post good friday fish/shrimp fry, made some great hushpuppies easter was standard but delicious 😊
April 22Apr 22 18 minutes ago, Deej said: Hoping crappie cut into small pieces. Wild caught catfish is ok but much prefer crappie.
April 22Apr 22 Popular Post My wife and I are not good cooks or bakers, I would never try to compete with the crew that post in this thread. But I will post this picture of our first Rhubarb Strawberry pie of the season. We had to use store bought strawberries because ours aren't ready just yet. Our 3 Rhubarb plants are producing so much right now that we will use it about 10 different ways over the next 6 weeks. This pie will be gone by bedtime tomorrow.
April 22Apr 22 4 hours ago, baboso said: Deej, next time you are frying some fish, try this breading: It was that breading. Lol.
April 22Apr 22 13 minutes ago, Shoxthemonkey said: My wife and I are not good cooks or bakers, I would never try to compete with the crew that post in this thread. But I will post this picture of our first Rhubarb Strawberry pie of the season. We had to use store bought strawberries because ours aren't ready just yet. Our 3 Rhubarb plants are producing so much right now that we will use it about 10 different ways over the next 6 weeks. This pie will be gone by bedtime tomorrow. Tried strawberry-rhubarb pie for first time last year and was pleasantly surprised how much I liked it. Was afraid the tartness of the rhubarb would turn me off.
April 22Apr 22 We each had Grandparents that raised Rhubarb so it has always been a springtime ritual for us. ETA without the strawberries or mulberries to offset the sour it isn't very good. Edited April 22Apr 22 by Shoxthemonkey
April 22Apr 22 1 hour ago, Shoxthemonkey said: My wife and I are not good cooks or bakers, I would never try to compete with the crew that post in this thread. But I will post this picture of our first Rhubarb Strawberry pie of the season. We had to use store bought strawberries because ours aren't ready just yet. Our 3 Rhubarb plants are producing so much right now that we will use it about 10 different ways over the next 6 weeks. This pie will be gone by bedtime tomorrow. You need some homemade vanilla ice cream
April 23Apr 23 Popular Post speaking of ice cream i forgot i also made this! the cake, not the ice cream. lemon-blueberry yogurt cake with lemon glaze 🍋
April 24Apr 24 Popular Post Chicken Tikka Masala.Thighs with skin removed. Marinated in yogurt, lemon, garlic, ginger, cumin, coriander, paprika, turmeric, cayenne, salt, and garam masala.Sauce made with onions, carrot, garlic, ginger, cilantro, same spices as above, can of diced tomatoes, and a can of tomato sauce. Simmered for an hour or so then hit it with the stick blender and added heavy cream. Grilled the chicken over hot charcoal, about 10 minutes, until it was charring a bit. Cut off the bone and added to the sauce. Simmered until chicken was cooked. Garnished with fresh cilantro and crispy chicken skin.
April 24Apr 24 12 hours ago, South Austin said: Yeah, that’s fantastic looking. And way to save the chicken skins. The chicken skin didn't add much as a garnish, but as chips to dip in extra sauce.... got damn!
April 27Apr 27 Popular Post You should be making al pastor on your grill. Your life will improve significantly. Tons of meat left so breakfast tacos Al pastor are a thing that’s coming.
April 29Apr 29 On 4/26/2025 at 9:51 AM, mchookem said: chicken romano meatballs with a lemon/wine pan sauce Damn that looks awesome. Tell me a little more about this.
April 29Apr 29 On 4/24/2025 at 6:09 AM, Masshole Horn said: The chicken skin didn't add much as a garnish, but as chips to dip in extra sauce.... got damn! Did you bake the skins in the oven, or over the coals, or ???? Need to give this a go
April 29Apr 29 Did you bake the skins in the oven, or over the coals, or ???? Need to give this a go400 degrees convection onSpread on a rack in a rimmed baking sheet. Salted, turned 2-3 times at 5-10 minute intervals until crispy
April 29Apr 29 1 hour ago, Masshole Horn said: 400 degrees convection on Spread on a rack in a rimmed baking sheet. Salted, turned 2-3 times at 5-10 minute intervals until crispy my future cardiologist hates you. in all seriousness thanks. Ive got some big plans for this during soup season
April 29Apr 29 Popular Post HEB "Wagyu" Top Round. Yellow mustard, 2:1 black pepper to kosher salt by volume. 15 minutes at 450 F, 40 minutes at 250 F. Best roast beef I've ever made. Sammiched it up with swiss on sourdough. Edited April 29Apr 29 by jimmyjazz
April 30Apr 30 13 hours ago, Steamboat1874 said: Damn that looks awesome. Tell me a little more about this. use an oven safe skillet. meatballs are pretty standard - ground chicken, an egg, garlic, 1/2 c bread crumbs, fresh parsley, 1/2 t each basil/oregano/red pepper/salt/pepper...and about 1/3-1/2 c finely grated romano, plus a handful of parm for good measure. form balls and brown in skillet with small amount of olive oil, but don't cook all the way...remove from skillet. in same skillet sautée shallot and garlic, one lemon sliced thin and 1/3 c white wine and simmer 2-3 minutes, then add 1 c chicken broth and lemon zest (same lemon lol), simmer another 3 minutes or so, fully deglaze pan...toss meatballs back in then stick the whole skillet in 350* oven for 15 minutes. top with fresh parsley, basil, chives and/or dill (whatever fresh herbs you like) and sprinkle of cheese. i served over rice with steamed broccoli, pasta is obviously good too! 😊
April 30Apr 30 8 hours ago, mchookem said: use an oven safe skillet. meatballs are pretty standard - ground chicken, an egg, garlic, 1/2 c bread crumbs, fresh parsley, 1/2 t each basil/oregano/red pepper/salt/pepper...and about 1/3-1/2 c finely grated romano, plus a handful of parm for good measure. form balls and brown in skillet with small amount of olive oil, but don't cook all the way...remove from skillet. in same skillet sautée shallot and garlic, one lemon sliced thin and 1/3 c white wine and simmer 2-3 minutes, then add 1 c chicken broth and lemon zest (same lemon lol), simmer another 3 minutes or so, fully deglaze pan...toss meatballs back in then stick the whole skillet in 350* oven for 15 minutes. top with fresh parsley, basil, chives and/or dill (whatever fresh herbs you like) and sprinkle of cheese. i served over rice with steamed broccoli, pasta is obviously good too! 😊 Thanks man. That is right up my alley. I do a very similar sauce for lightly breaded chicken breasts and add capers.
April 30Apr 30 On 4/26/2025 at 7:12 PM, 956 Worldwide said: You should be making al pastor on your grill. Your life will improve significantly. Tons of meat left so breakfast tacos Al pastor are a thing that’s coming. that looks awesome. Coincidentally, I tried to do al pastor on a rotisserie attachment on Saturday night. I used a small 3lb pork shoulder, sliced it to about 1/3 inch thickness, threaded it through the rotisserie teeth and put it on the grill. As the connective fat rendered, about half the meat fell off into the grill. Any advice on how to keep the pork secure? It looks like you might have sliced it thicker, which might give it a better chance of staying secure? I think I'm just going to buy a vertical spit and cook it offset on my weber kettle.
April 30Apr 30 3 hours ago, irishtexan said: that looks awesome. Coincidentally, I tried to do al pastor on a rotisserie attachment on Saturday night. I used a small 3lb pork shoulder, sliced it to about 1/3 inch thickness, threaded it through the rotisserie teeth and put it on the grill. As the connective fat rendered, about half the meat fell off into the grill. Any advice on how to keep the pork secure? It looks like you might have sliced it thicker, which might give it a better chance of staying secure? I think I'm just going to buy a vertical spit and cook it offset on my weber kettle. I probably sliced a bit thicker, I aimed for about 1/2 inch cuts of a similar small pork shoulder. It’s not as thin as on a real trompo but this is more about what I can do at home. Some of the slices that had a lot of connective tissue and not much integrity I butchered further and would thread the smaller pieces onto 1-2 tines of the end forks and then keep the slices with lots of meat in the middle of the construction, threaded on the main skewer and all of the fork tines. I tried to make sure the fork tines and skewer went through meat and not fat. And really compressed the slices together and clamped down the end forks so that this whole thing was tightly packed. I found that the rendering fat actually made the slices sort of meld and stick together. Also, I tried to do this a bit like you’d see at a stand. I pulled the skewer off twice to slice off some crispy and cooked through slices then put it back on to get more of a crisp and speed up the interior cooking. Had I not, the outside would have been carbonized and the inside would have been kinda mushy. The vertical on an off-set sounds awesome. Let me know how it turns out.
May 1May 1 13 hours ago, Steamboat1874 said: I do a very similar sauce for lightly breaded chicken breasts and add capers. Let me guess, you even call it... Spoiler Chicken Piccata
May 1May 1 22 hours ago, mchookem said: use an oven safe skillet. meatballs are pretty standard - ground chicken, an egg, garlic, 1/2 c bread crumbs, fresh parsley, 1/2 t each basil/oregano/red pepper/salt/pepper...and about 1/3-1/2 c finely grated romano, plus a handful of parm for good measure. form balls and brown in skillet with small amount of olive oil, but don't cook all the way...remove from skillet. in same skillet sautée shallot and garlic, one lemon sliced thin and 1/3 c white wine and simmer 2-3 minutes, then add 1 c chicken broth and lemon zest (same lemon lol), simmer another 3 minutes or so, fully deglaze pan...toss meatballs back in then stick the whole skillet in 350* oven for 15 minutes. top with fresh parsley, basil, chives and/or dill (whatever fresh herbs you like) and sprinkle of cheese. i served over rice with steamed broccoli, pasta is obviously good too! 😊 I’m going to make this on Saturday evening. Do you do 1lb ground chicken? Edited May 1May 1 by royiv
May 1May 1 1 lb, yes also i forgot i added about 1/2 T of butter at the end to give the sauce a touch of richness! enjoy... they've def gone into rotation here 😊
May 1May 1 On 4/30/2025 at 6:44 AM, Steamboat1874 said: Thanks man. That is right up my alley. I do a very similar sauce for lightly breaded chicken breasts and add capers. ohhh that sounds great too...combo of chicken francese and piccata 😄
May 2May 2 On 4/26/2025 at 7:12 PM, 956 Worldwide said: You should be making al pastor on your grill. Your life will improve significantly. Tons of meat left so breakfast tacos Al pastor are a thing that’s coming. Recipes? That looks damn good.
May 2May 2 1 hour ago, Etexhorn13 said: Recipes? That looks damn good. I use ArnieTex’s marinade. And the salsa is just a green tomatillo-Serrano concoction with either diced pineapple or simple guacamole.
May 4May 4 On 4/23/2025 at 8:14 PM, Masshole Horn said: Chicken Tikka Masala. Thighs with skin removed. Marinated in yogurt, lemon, garlic, ginger, cumin, coriander, paprika, turmeric, cayenne, salt, and garam masala. Sauce made with onions, carrot, garlic, ginger, cilantro, same spices as above, can of diced tomatoes, and a can of tomato sauce. Simmered for an hour or so then hit it with the stick blender and added heavy cream. Grilled the chicken over hot charcoal, about 10 minutes, until it was charring a bit. Cut off the bone and added to the sauce. Simmered until chicken was cooked. Garnished with fresh cilantro and crispy chicken skin. This post inspired me. Pretty similar approach.
May 4May 4 I roasted a bunch of tomatoes a few days ago. Filled a 9x13 pan with a variety but mostly Campari’s and grape, with a chopped head of garlic a couple of jalapeños, basil, olive oil. Had some leftover so heated up, a couple of eggs nestled in, and covered with a lid. Yolks were still runny, and wife loved it. A play on shakshuka.
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