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21 minutes ago, baboso said:
  • Jules: Nah, I ain't Jewish, I just don't dig on swine, that's all.
  • Vincent: Why not?
  • Jules: Pigs are filthy animals. I don't eat filthy animals.
  • Vincent: Bacon tastes gooood. Pork chops taste gooood.
  • Jules: Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfucker. Pigs sleep and root in shit. That's a filthy animal. I ain't eat nothin' that ain't got sense enough to disregard its own feces.

Who says this place ain’t educational?

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Santa Maria seasoning, super high heat and, traditionally, cooked on a square top grill with red coals.

I guess I'm confused as to why you put a cooked roast on top of raw vegetables.

Because resting the meat on fresh herbs and chopped veggies enhances aromatics

40 minutes ago, Party_Taco said:

Because resting the meat on fresh herbs and chopped veggies enhances aromatics

 

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Making a batch of my dad’s BBQ basting sauce. I remember him making/using it my entire lifetime, and I’m on Medicare. Not sure of its origins - could be his Memphis roots or his east Texas adulthood. And, yes, GD, it’s got liquid smoke!

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Kiddos are home. They want all kinds of stuff they can’t get overseas.

Shrimp and catfish and grits.

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What’s everyone cooking for hot swampy ass Christmas dinner weather?  Man this sucks balls. 

Tried the viral sheet pan kebab recipe that's been all over my IG feed. Turned out good but will make changes the next time I do it....

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11 minutes ago, Bert Orange said:

What’s everyone cooking for hot swampy ass Christmas dinner weather?  Man this sucks balls. 

Typical Asian holiday meal....hot pot 😅😅😅

8 minutes ago, speed817 said:

Tried the viral sheet pan kebab recipe that's been all over my IG feed. Turned out good but will make changes the next time I do it....

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what changes ?

24 minutes ago, tx 3 putt said:

 

what changes ?

Definitely adding more heat next time as one serrano did nothing for us. I would also double the seasonings and would add something to bind the meats together better.

11 minutes ago, Party_Taco said:

What are we looking at there?

Eggs and cardboard?

14 minutes ago, Party_Taco said:

What are we looking at there?

about 800 g finger chiles and habaneros with an onion and a bulb of garlic, roasted and then boiled (outside) in 7 cups of vinegar with chile powder and some salt and then blended into a hot sauce.

2 minutes ago, Bert Orange said:

Eggs and cardboard?

and served on eggs with some crispbread so basically yeah

Edited by Celery Man

I had a brisket flat in the freezer and upon a family vote, defrosted it to grind up for burgers.  I made homemade buns, which are simple and always elevate things.  I also caramelized an onion for the occasion.  I made some nice patties and froze the rest of the ground brisket for later.  Then I had one too many and my dumb ass decided to cook the burgers slightly off the heat and forgot to oil the grill grates.  They stuck, half fell apart and just weren't good.  Edible, but not my best effort.  That's all to say, here's a picture of the buns.

 

edit to add that I need to work on my sesame seeding.


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Edited by dcbc

Christmas Eve was gumbo greens with smoked turkey and sausage served with chunky smashed potatoes...

first you make a roux

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Christmas day was tenderloin, ham, stuffed mushrooms, asparagus, and since we weren't around for Thanksgiving i made mom's cornbread dressing.

never did a tenderloin before!

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