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Shit I've Cooked Lately

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I had some quail legs and boneless breasts that needed to be cooked. 
Fried them up and paired them with mashed red potatoes and plenty of cream gravy. 

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I had never done jerk chicken before, and was nearly spooked by how pungent the rub was when I marinated them the other night.  But...they turned out oh so yummy.

 

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Posted (edited)
18 hours ago, ERhine said:

It’s been awhile since I posted on the thread.

Thai Chicken Soup:
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Vanilla ice cream with Mexican hot chocolate cookies and cherries:
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Shit you've cooked served with to-go containers, huh?

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Edited by Landomatic

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On 8/28/2020 at 3:55 PM, Hank_Hill said:

That’s the most Connecticut looking burger I’ve ever seen.

I'll bet the tax alone on it was $9.99

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Shit you've cooked served with to-go containers, huh?
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I’m confused. You don’t save containers for storage?

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21 hours ago, ERhine said:


I’m confused. You don’t save containers for storage?

nope.  i buy deli containers from amazon so that all the lids fit and all the containers stack and so this never happens:

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On 8/30/2020 at 10:38 AM, freyguy said:

I had never done jerk chicken before, and was nearly spooked by how pungent the rub was when I marinated them the other night.  But...they turned out oh so yummy.

 

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What rub did you use?

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5 minutes ago, freyguy said:

Walkerswood

Thanks, I’ve used that and it was pungent.  Very good though.  I just ordered 2 more jars for future use, can’t really find any other brand other than Grace.  I love it on chicken but it actually went pretty well on a small pork butt i smoked and used for tacos too.  You score the butt an inch deep cross hatch all over, rub it, and let it sit in the fridge overnight.

Edited by Judge Roybeanbag

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On 8/30/2020 at 12:42 PM, ERhine said:


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The ocean called, they're running out of shrimp.

 

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On 9/1/2020 at 12:35 PM, elfenix said:

nope.  i buy deli containers from amazon so that all the lids fit and all the containers stack and so this never happens:

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That's fine, but you are part of the reason why the coast will be swallowed up by the rising seas. 

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9 minutes ago, Anastasis said:

That's fine, but you are part of the reason why the coast will be swallowed up by the rising seas. 

plastic waste is a major problem (properly sorted and chemically recycled, we have enough plastic already to last us until the sun expands, but that's a different topic). 

in my defense, i don't get all that much takeout.  so i don't have much in the way of leftover containers. 

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On 8/26/2020 at 7:07 PM, BearCountry11 said:

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

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Sent from my iPhone using Tapatalk

That's brownwater level there. Hat tip my good man. 

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13 hours ago, Austinvines said:

Picked up olive spread from Costco last week. Had some extra times this morning and made muffuletta bread from the nolacuisine site. Sent my wife to HEB to get the meats and cheese.

Turned out awesome.
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Yummy.

That looks fucking spectacular.  Did you apply any heat?  Or just serve cold?

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Summer salad with Gorgonzola, grilled chicken and roasted garlic vinaigrette.

 

Toast points were for some Bitchin’ Sauce, which Whole Foods now carries nationally and I highly recommend picking up. The dip is like crack and we used to crush a container in a single sitting back in SD.

 

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15 hours ago, Party_Taco said:

 

Toast points were for some Bitchin’ Sauce

 

Almond dip huh? I’ll give it a whirl

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15 hours ago, Party_Taco said:

Summer salad with Gorgonzola, grilled chicken and roasted garlic vinaigrette.

Did you watch Chocolat? 

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Did you watch Chocolat? 

I drank myself stupid and played poker... same thing I guess?

Just trying to offset what I do with these tonight...

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12 hour cook on a 20 year old offset stick burner that I built in metal fab class my Sr year of high school. Still produces some damn good Q. This was a cheap one I picked up at HEB a few months back, just taking up space in my freezer. Damn tasty and tender.

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Burgers. Hand ground brisket and chuck. Peppers and onions. Mushrooms with garlic and butter. Beer battered onion rings with copycat in innout sauce to dip in. Didnt suck. 

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I usually do baby backs....found a rack of St. Louis style pork ribs in the freezer.

Still enjoying last nights victory.

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Picked up some prime filets from Costco at $13/lb. marinated in some chimichurri 30 min before it hit the grill. Served with boursin spinach and side salet. One of the best steaks I’ve ever made.

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Sent from my iPhone using Tapatalk

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That looks fucking spectacular.  Did you apply any heat?  Or just serve cold?

Sorry for the delay. It was basically room temp when eaten. Let it sit for half an hour or so before serving after putting it together. We ate half that night and the rest held up fine in the fridge for another two days.

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On 9/4/2020 at 7:12 PM, Austinvines said:

Picked up olive spread from Costco last week. Had some extra times this morning and made muffuletta bread from the nolacuisine site. Sent my wife to HEB to get the meats and cheese.

Turned out awesome.
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Yummy.

This is a masterpiece. Do you happen to have the recipe/ingredient list?

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On 9/18/2020 at 7:12 PM, Errestaurants said:

Running out of steak, so I'm sending some steers to slaughter a37e91f191ba0b0b3d6d6aa3918f75f7.jpg6d9e17d7af011e77ff598992d5ae1af4.jpgc4ec2fa2c9ced15bf71bc6e1ff8c6589.jpg

Sent from my SM-G973U using Tapatalk
 

Good wine right there. Nice job. 

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On 9/18/2020 at 7:12 PM, Errestaurants said:

Running out of steak, so I'm sending some steers to slaughter a37e91f191ba0b0b3d6d6aa3918f75f7.jpg6d9e17d7af011e77ff598992d5ae1af4.jpgc4ec2fa2c9ced15bf71bc6e1ff8c6589.jpg

Sent from my SM-G973U using Tapatalk
 

Tell us more about that beef?

How does it grade out? Grass fed?  Corn finished? Surly group buy? What do the briskets looks like?

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