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Posted
Lamb Easter is going down.
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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…
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Posted
4 hours ago, Brisketexan said:


Fuck yeah. Would be cooler for Easter if you cooked it on one of those cabrito crucifixes:

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Viva la difference. Fortunately we are blessed with the cultural milieu of Texas where we get all expressions of the meat products. 

Posted
4 hours ago, baboso said:

Deej, next time you are frying some fish, try this breading:

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It was that breading. Lol.

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Posted
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. IMG_2685.thumb.jpg.0593139734ddcd155c0c3e5a297b5de8.jpg

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. 

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Posted (edited)

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 by Shoxthemonkey
Posted
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. IMG_2685.thumb.jpg.0593139734ddcd155c0c3e5a297b5de8.jpg

You need some homemade vanilla ice cream 

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Posted
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!

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Posted
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

Posted
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

Hungry Watching Tv GIF by Gogglebox Australia
 

my future cardiologist hates you.

 

in all seriousness thanks.  Ive got some big plans for this during soup season 

Posted
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! 😊

 

Posted
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.

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Posted
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. 

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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. 

Posted
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. 

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