Everyday Misc Cooking Photos w/ details

[jonj]

5 hours ago, tony b said:

To the rest of ya'll - it will be a cold day in Hell before I eat pickled beets!

Eat up!

And yes, fresh roasted beets are the best!

5 hours ago, tony b said:

Wish that I had a band saw.

Fortunately, I do have a band saw, with an almost new Highland Hardware Wood Slicer® resaw blade. I don't anticipate any fuss (perhaps a bit of muss, but certainly no fuss).

[Troble]

17 hours ago, Basher said:

Well cooked Troble. That rub sounds like one I’d use. Did you dry fry the cumin first?

 

 

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@Basher I did not. I took “throw everything into a ziplock bag and call it good” approach....however; to be fair, I did tenderize the tri tip quite a bit prior to said maneuver

[tony b]

Yes, I've done sautéed fresh beets. They are OK. I haven't roasted them, which I might give a try someday. In general, I like root vegetables (well, maybe not turnips so much - taddies & neeps are OK) and I prefer them sautéed or roasted over other preparations. The exception being potatoes and parsnips, which I also like mashed. 

I just have bad childhood memories of the pickled beets that my Mom would put on salads; even if I picked it off, it still "tainted" the rest of the salad. 

[tony b]

Finally got enough shishito peppers off my plants to grill up a batch. With ponzu & shoyu sauce & Maldon as an app.

Injected a chicken breast with Tabasco Garlic Marinade. Hit the outside with Sucklebusters BAMM and Slap Yo Daddy. Direct, main, peach chunks, 325F.

Plated with leftover polenta and a redux of the sautéed green beans.

[MacKenzie]

44 minutes ago, tony b said:

I just have bad childhood memories of the pickled beets that my Mom would put on salads; even if I picked it off, it still "tainted" the rest of the salad. 

Nothing worse than a tainted salad. 

[MacKenzie]

Chicken dinner looks lovely, Tony.  

[Troble]

Bourbon sausages, sweet corn on the cob. I ate an extra corn for my buddy @tony b

Served with Stone Mustard 

[Basher]

Hard to beat snags over a fire.

Kabana sausage actually



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[alimac23]

Bun Thit Nuong again this evening.

It’s funny how you “forget” about dishes that you love. We used to cook this all the time, then life / children / season changes happen, and you forget it exists.

We’ve recently rediscovered this one, and we’ve been cooking it every Friday night for a few weeks now, it’s so good!












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[Bruce Pearson]

Looks very delicious!

[MacKenzie]

Alimac, looks wonderful. I can almost taste the flavours. 

[tony b]

[Basher]

Evenly cooked over the flame alimac and well presented.
Well done.


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[tony b]

17 hours ago, Troble said:

I ate an extra corn for my buddy @tony b

Thanks, man! 

[MacKenzie]

Had two cooks going this evening, Chuck-wagon Chili and chicken thighs.

I think I'll post the Chili in the Vermicular Thread.

 

Edited August 29, 2020 by MacKenzie

[Wingman505]

3 hours ago, MacKenzie said:

Had two cooks going this evening, Chuck-wagon Chili and chicken thighs.

I think I'll post the Chili in the Vermicular Thread.

 

Consistently some of the most beautifully taken cuisine photos you’ll see anywhere.

[MacKenzie]

Wingman, you sure know to put a smile on my face. 

[AJR]

Early morning...

 

 

9lb prime from Costco, so quite a bit smaller than the first attempt.  Injected with John Henry’s Texas Brisket Marinade/melted butter, and rubbed with Meat Church’s Holy Gospel/Holy Cow/powdered Worcestershire.  Smoking a mix of coffee wood and pecan.

Edited August 29, 2020 by AJR

[tony b]

Had a good friend over for a surf & turf dinner last night - rib-eye cap steak and shrimp on the bar-bee. Lower grate, direct, 350F, mesquite & post oak chunks. Lemon Pepper & SPG on the shrimp. SPG and Gunpowder on the steaks.

Sides of curry rice and sautéed zucchini, mushrooms and onion. Sourdough bread.

[MacKenzie]

Tony, did your friend ask if they could move in? I would have with dinners like that.