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Thread: Outdoor Cooking (smoking, grilling, barbecuing, open spit, etc.)

  1. #1071
    I decided to include photographs. . .

    NY Strip on the grill, baked potato with sour cream, butter and horseradish, tomato/basil/mozzarella. Fine anniversary dinner!

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    Homemade chocolate chip cookies with ice cream for dessert. Num num!
    "Government is not reason, it is not eloquence, it is force; like fire, a troublesome servant and a fearful master"

  2. #1072
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    Quote Originally Posted by Trigger View Post
    I decided to include photographs. . .

    NY Strip on the grill, baked potato with sour cream, butter and horseradish, tomato/basil/mozzarella. Fine anniversary dinner!

    Homemade chocolate chip cookies with ice cream for dessert. Num num!
    Looks tasty. Happy anniversary!

    pat

  3. #1073
    The wife has been on crutches for months because of a lisfranc injury, so we haven't been able to get out much. We went for a drive and stopped along the beach and I made spam and cheese biscuits and some coffee.

    It's hard to see in the back ground, but there are three container ships sitting in the sound waiting to be off loaded.

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    It always tastes better when I make it out side. I cooked over a Flat Cat Gear bobcat camp stove that uses esbit tabs to dry bake. I boiled the water over a snow peak stove and I drank black starbucks instant (not really my favorite) and the wife drank some Asian Nescafe coffee that come packaged with sugar and creamer.

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    All in all it was a great Saturday in the PNW.

  4. #1074
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    Quote Originally Posted by RoyGBiv View Post
    Pleas post here more often.
    Yeah, that meatloaf sandwich recipe was one of those "smack the forehead why didn't I think of that" moments. Absolutely outstanding....

    pat

  5. #1075
    Site Supporter rob_s's Avatar
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    SE FL
    Best batch of salmon to date.

    Rigs are #1 in flavor but not quite there in texture. Should have gone to 203. Amazing what a difference 3° can make.

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  6. #1076
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    The last couple of days I have been trying to kill the pulled pork from a couple of weeks ago. The on-the-fly sandwich has been the buffalo pulled pork taco.

    Freezing and thawing the pork hurt the bark, so perhaps over nuking it about a couple of decaseconds helped restore a little texture. No homemade or bottled sauce in the house, so Frank's Red Hot it was. Crumbled Blue (or bleu) cheese, since the dressing added too much moisture, when combined with the pepper sauce and rendered fat from the pork. If I wanted to get all restaurant-y I would add diced celery and red onion. Put on a flour tortilla or pita.

    I'm very happy with the results.

    pat

  7. #1077
    Site Supporter RoyGBiv's Avatar
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    Jan 2012
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    Blue cheese.... Icky. YMMV

    I need to remember to post Wife's BBQ sauce recipe. Made with Fig preserves, apple and Ancho chiles. Funkier than traditional and wayy less sweet. If I've been good, she'll up the chiles for me.
    "No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776

  8. #1078
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    Quote Originally Posted by UNM1136 View Post
    The last couple of days I have been trying to kill the pulled pork from a couple of weeks ago.

    pat
    I have found Brunswick stew to be a good use of leftover pulled pork.

  9. #1079
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    Quote Originally Posted by JclInAtx View Post
    I have found Brunswick stew to be a good use of leftover pulled pork.
    Guess I need to pick up another butt while shopping today.

    pat

  10. #1080
    Site Supporter rob_s's Avatar
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    I sort of attempted this yesterday
    https://grillinfools.com/blog/2010/0...d-pork-steaks/

    I think I started out kinda “wrong” in that my pork steaks were very nice, but probably too thin for this method, and maybe even too marbled.

    Wasn’t “bad” but wasn’t worth the effort, IMO.

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