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Smoked Salmon & Garlic Parm Dip on Grilled Sourdough. Homemade hot Italian Sausage about to go on the smoker now.

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Fuck yes I would eat that.

 

You do have fat hands though.  lol

Edited by VABuckeye

Fuck yes I would eat that.
 
You do have fat hands though.  lol

I’m no George Costanza

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Join my onlyfans for more hand pics.

So I put ghost pepper in this Italian sausage.

I’m thinking that may have been a mistake.

Flank steak with chimichuri, couscous and broccoli. I don’t know much else to do with flank steak, but damn I do love chimichuri sauce. 

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Yeah I’m a big fan of chimichurri too, that steak looks good.

1 hour ago, CenTXpony said:


I’m no George Costanza

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Join my onlyfans for more hand pics.

So I put ghost pepper in this Italian sausage.

I’m thinking that may have been a mistake.

Have you had your liver enzymes checked recently?

Huge plus rep to whoever posted the Julia Child omelet technique video. Went from a complete failure to master in just a few attempts. 
 

Steak, onion, red bell pepper, fresh cheddar, jalapeños. 
 

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On 8/10/2020 at 10:13 PM, elfenix said:

Homemade chicken shawarma (sous vide) but the star of the show is homemade toum. This may be the best condiment ever. It's definitely going on a BLT tomorrow

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So I’m about to try toum. Did some reading and can confirm for anyone that germ removal is a PITA, but if you use fresh garlic from a farmers market there’s basically no germ in there 

Edited by SydneyCarton

^^ half of the linked recipe makes a pint, which is plenty enough for now.  there wasn't much germ in the purple garlic HEB had. 

43 minutes ago, elfenix said:

^^ half of the linked recipe makes a pint, which is plenty enough for now.  there wasn't much germ in the purple garlic HEB had. 

You got that chicken shawarma recipe?

17 minutes ago, Etexhorn13 said:

You got that chicken shawarma recipe?

 

1 hour ago, elfenix said:

^^ half of the linked recipe makes a pint, which is plenty enough for now.  there wasn't much germ in the purple garlic HEB had. 

Yeah, this made a fucking ton. And I’m lot sure it’s for me. Pretty strong. Also pretty sure I forgot the fucking salt. Goddamn toddler distraction. 
 

I think I’ll let it sit for a few days. The recipe says it lasts a month and gets a bit milder. Can definitely see the appeal of this. I need to char grill some chicken breasts. 

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Made aguachile last night it was bombd5cc4e6971aa6a270805fbbcc93e15a6.jpg

 

 

 

 

Brisket bbq fries. Been buying brisket from a neighbor’s dad who lost his job, so is getting by smoking brisket while she posts about it on FB for him. Better than my brisket!

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The rare double-eligibility of Shank/Shit I've Cooked threads.

I’m always living on this edge lol

Real good if done right. What temp do you pull at?  140F is what I do for not DAF.

 

1 hour ago, PantsTent said:

Real good if done right. What temp do you pull at?  140F is what I do for not DAF.

 

Pouring Austin Powers GIF

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Bored as fuck this week so I made 4.5 lbs of bacon.  Found an old timer recipe that used molasses and red pepper flakes along with the dry cure.  Stuck it in the fridge for a week flipping every day, then on the smoker at 200 for a couple hours.  Fucking delicious.

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The tough dryer edges I cut off are going in with a mess of baked beans I’m making tomorrow to go with a pork butt and some ribs.  

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Edited by Judge Roybeanbag

Only pic I took but did a rack of lamb ribs with a Dijon mustard/pistachio crust. First time ever making lamb, was damn good2185edd06010f1da0627ca13a2d44113.jpg

2 hours ago, NateHitch said:

First time ever making lamb

QualifiedConcreteDormouse-size_restricte

 

Looks fucking great. Make me pick a protein to get stuck on a desert island with and it's lamb.

 

Went to the lease to change out some batteries, set up cameras, etc.  Stopped at Dziuks on the way there to pick up a pound of parisa and a couple sleeves of saltines, and on the way back to pick up some quail. 

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I’ve also made lamb and it always looks good when made that way. I’ve smoked a fucking cow head but not lamb lmao.

I'm not sure I've ever tried rack of lamb ribs with a Dijon mustard/pistachio crust, but pretty fuckin sure I want to .

Tandoori chicken yesterday turned out money - 8 hour marinade with mix, lemon juice, oil, and yogurt. Then 25 mins in the oven, and 6 mins each side on the grill. 

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Got a nice butt going today.

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I’m a fan of lamb as well, two million coyotes can’t be wrong.

Grilled swordfish with a fresh watermelon salsa and a side of bacon truffle parmesan risotto.  Swordfish is very underrated imo

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Never cooked beef dino ribs before. These came out great.11dc81c578901cf29a30540a063cfd8a.jpg30120b3aee90884c9560963578560f39.jpg7ffec15639d91237840ba35cb1299e17.jpg8327884894e4ce8e99620e242509cea4.jpg

Pissed that I had to pull this dude early, but the wife was getting antsy to eat as it was already 9PM... what I get for drinking too much tequila last night. Still, turned out tasty...

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Da fuq happened to your bark and fat? Did you watch the trimming video above?

I use AF’s method, but this isn’t a packer as those are impossible to get in MD, so results vary wildly...

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Made an assortment of Persian kabobs last night. Sorry for the shitty pics. As soon as I put the trays down people were scarfing. We have koobideh (ground beef), chenjeh (tenderloin chunks), joojeh (chicken breast chunks) and off to the side you can make out some of the tahdig (crispy rice).

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Maryland is the worst.
So glad I don't live there anymore

Eh, we like it well enough, but the BBQ and needed supplies to make your own are certainly lacking.
1 hour ago, Party_Taco said:


Eh, we like it well enough, but the BBQ and needed supplies to make your own are certainly lacking.

Where do you live? The Harris Teeter near Ft. McHenry and the Eddie's in Roland Park in Baltimore both had good butcher shops and would order anything, but that was five years ago. 

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Picanha steak reverse sear on a PK grill. 10/10 would eat again.

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Back up in Connecticut. Made lobster rolls a few nights ago.

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Shrimp tacos two nights ago.
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And burgers on homemade Challah last night.
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That’s the most Connecticut looking burger I’ve ever seen.

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