What's Cookin?

[Observer]

Garlic butter broccoli lemon pepper seasoned chicken as well

Salt
Pepper
Some steak/grill seasoning

 

[Observer]

Aaand she just dumps it out lol


Eating better than me, im too "busy" to eat.

 

[Bandit420]

Off the smoker yesterday...thick cut bacon wrapped quail breast medallions and mango habanero hog wings.

My wife really liked the quail but I didn't tell her it was quail because if she knew she wouldn't have tried it. She don't like to eat game meat but she just grabbed one and had at it then raved about how delicious it was. I'm thinking of telling her, "Babe, remember that time you ate venison but didn't know it and liked it? Well now, you like quail."

 

[Moshmen]

I would much rather look at this thread than any pot thread........great job guys!

Tends to give ya the munchies just the same

 

[Moshmen]

I would much rather look at this thread than any pot thread........great job guys!

Tends to give ya the munchies just the same

Off the smoker yesterday...thick cut bacon wrapped quail breast medallions and mango habanero hog wings.

My wife really liked the quail but I didn't tell her it was quail because if she knew she wouldn't have tried it. She don't like to eat game meat but she just grabbed one and had at it then raved about how delicious it was. I'm thinking of telling her, "Babe, remember that time you ate venison but didn't know it and liked it? Well now, you like quail."

View attachment 24553

View attachment 24552

we did pork belly bbq! Bacon and bbq sauce winner !

Quail is cheap here .

 

[Bandit420]

Tends to give ya the munchies just the same

we did pork belly bbq! Bacon and bbq sauce winner !

Quail is cheap here .

Quail is a little on the spendy side here considering the farm is local. I pay $15/lb and can get either whole birds, legs, or de-boned breasts. The legs and breasts are my fave both in flavor and ways to cook. Whole birds are little more trouble than they're worth.

Today for prerace meal I fried up some softshell crab to make sandwiches and have a special sauce for them

 

[Kopper1013]

We always go to my parents house for Sunday funday’s. Can I just tell y’all how much I love a meal cooked by my mom and not having to adult for a night!!! It’s such a break.

Thank you from a grown child to all you parents out there that still take care of your kids and give them a break I’m sure y’all are loved for it

 

[Kopper1013]

Quail is a little on the spendy side here considering the farm is local. I pay $15/lb and can get either whole birds, legs, or de-boned breasts. The legs and breasts are my fave both in flavor and ways to cook. Whole birds are little more trouble than they're worth.

Today for prerace meal I fried up some softshell crab to make sandwiches and have a special sauce for them

View attachment 24577

View attachment 24578

Softies are one of my favorite things to eat in the world!! Jealous of you

 

[Kopper1013]

Off the smoker yesterday...thick cut bacon wrapped quail breast medallions and mango habanero hog wings.

My wife really liked the quail but I didn't tell her it was quail because if she knew she wouldn't have tried it. She don't like to eat game meat but she just grabbed one and had at it then raved about how delicious it was. I'm thinking of telling her, "Babe, remember that time you ate venison but didn't know it and liked it? Well now, you like quail."

View attachment 24553

View attachment 24552

I get a lot of people who “don’t like the flavor of game meat” to eat it just by saying it’s something else. Then they’re hooked My wife never had any of it growing up so I’d just slip it in here or there now we eat it 3 times a week in different forms

 

[Rootsruler]

My first hunting trips were to hunt quail.

 

[Mr.GreenthumbOG]

 

[MysticEpipedon]

Heirloom tomato update!

Many of you have been longing to find out about the new (to me) heirloom tomatoes I grew this year. This is tomato builders, isn't it? Something like that?

So here we go. This will be the last time I grow Black Krim, even though they taste really good. The damned things are hopeless crack addicts.

They're red/green/black inside and taste salty. I was on guard for cracks, but got them anyway.

The red one next to it is called Delicious. They taste good and produce a ton. The issue is they're soft, even before they're ripe. They were OK by me, but my wife hates soft tomatoes.

I grew a couple of yellows as well. Here we have one called Orange Strawberry.


They are heart-shaped, coming to a point at the bottom, which is where the strawberry part of the name came from. No strawberry flavor. The issue with them is that they are too meaty. If you are a tomato fan, you know that most of the flavor is in that gelatinous stuff around the seeds. Not enough gelatinous stuff, not enough flavor. The parts with seeds are tangy and delicious, but there is too much without seeds. Also, this was a low producer.

The other yellow slicer is Dad's Sunset.

This one was more well-balanced regarding seeds and meatiness. Flavors are subtle, but taste sort of tropical fruity. It's an easy grow and produces a lot. My neighbors don't seem to trust yellow tomatoes, but this was my go-to sandwich tomato this season. Lots of BLTs this past month.

We also grew a lot of Roma tomatoes for sauce, as I am a fresh tomato sauce fanatic. We actually grow twice as many Roma plants as slicer tomato plants. This year it was San Marzano and Italian Gold. San Marzano is the classic Italian sauce tomato. Most sauce made was a combo of the two tomatoes, but we also did a batch of pure San Marzano and pure Italian Gold.

The San Marzano sauce and the combination sauce both KICK ASS! The gold alone was good, but flavors were milder. Also, it's gold. I think people expect tomato sauce to be red and might be put off. What it probably lends itself to is some creative cooking. It can take other flavors without hiding them behind a strong tomato taste. I'll have a few months to think about what I'd add to it before I decide to grow them again.

If you think you want to get into growing Romas and plum tomatoes for sauce, this is my opinion of the ones I've tried so far:

1. San Marzano - large tomatoes, as Romas go. They're probably 5-7 inches long. Great classic tomato sauce.
2. San Martino - small Romas, but they produce a TON. They make great sauce. I will have to grow them at the same time as San Marzano next year and compare the two.
3. Milano Plum - These are good, but not as flavorful as the two mentioned above. They also don't produce as much. I won't grow them again, because the Martinos and Marzanos are better in both flavor and yield.
4. Italian Gold - as mentioned above, they are milder in flavor than the San sisters. Someone who knows more about cooking than I do could probably producing amazing sauces with it.
5. Russian Roma - I grow Romas for sauce, and this tomato is a nightmare to de-seed. It seems like they were grown both for sauce and for slicing tomatoes. They are larger than San Marzanos, which are pretty big, but I'd never waste space in my garden on them again.

I don't like seeds in sauce, but I do want all that gelatinous stuff around the seeds to be in the sauce. Most Romas are fairly easy to de-seed. They have 3 or 4 chambers with seeds and you can scoop the seeds out and put them in a strainer to get the gelatinous stuff separated from the seeds, very easily. Russians SUCK FOR DE-SEEDING. They have half a zillion seed chambers throughout the tomato, without rhyme or reason. The hell with them.

 

[Rootsruler]

My heirlooms died. I'm gonna try again, maybe do a tomato run in the tent if I can get a weed surplus going. I love Brandywines with some quality extra virgin olive oil and balsamic vinegar.

 

[GoodShit97]

Heirloom tomato update!

Many of you have been longing to find out about the new (to me) heirloom tomatoes I grew this year. This is tomato builders, isn't it? Something like that?

So here we go. This will be the last time I grow Black Krim, even though they taste really good. The damned things are hopeless crack addicts.
View attachment 24973
They're red/green/black inside and taste salty. I was on guard for cracks, but got them anyway.

The red one next to it is called Delicious. They taste good and produce a ton. The issue is they're soft, even before they're ripe. They were OK by me, but my wife hates soft tomatoes.

I grew a couple of yellows as well. Here we have one called Orange Strawberry.
View attachment 24974
View attachment 24975
They are heart-shaped, coming to a point at the bottom, which is where the strawberry part of the name came from. No strawberry flavor. The issue with them is that they are too meaty. If you are a tomato fan, you know that most of the flavor is in that gelatinous stuff around the seeds. Not enough gelatinous stuff, not enough flavor. The parts with seeds are tangy and delicious, but there is too much without seeds. Also, this was a low producer.

The other yellow slicer is Dad's Sunset.
View attachment 24976
This one was more well-balanced regarding seeds and meatiness. Flavors are subtle, but taste sort of tropical fruity. It's an easy grow and produces a lot. My neighbors don't seem to trust yellow tomatoes, but this was my go-to sandwich tomato this season. Lots of BLTs this past month.

We also grew a lot of Roma tomatoes for sauce, as I am a fresh tomato sauce fanatic. We actually grow twice as many Roma plants as slicer tomato plants. This year it was San Marzano and Italian Gold. San Marzano is the classic Italian sauce tomato. Most sauce made was a combo of the two tomatoes, but we also did a batch of pure San Marzano and pure Italian Gold.

The San Marzano sauce and the combination sauce both KICK ASS! The gold alone was good, but flavors were milder. Also, it's gold. I think people expect tomato sauce to be red and might be put off. What it probably lends itself to is some creative cooking. It can take other flavors without hiding them behind a strong tomato taste. I'll have a few months to think about what I'd add to it before I decide to grow them again.

If you think you want to get into growing Romas and plum tomatoes for sauce, this is my opinion of the ones I've tried so far:

1. San Marzano - large tomatoes, as Romas go. They're probably 5-7 inches long. Great classic tomato sauce.
2. San Martino - small Romas, but they produce a TON. They make great sauce. I will have to grow them at the same time as San Marzano next year and compare the two.
3. Milano Plum - These are good, but not as flavorful as the two mentioned above. They also don't produce as much. I won't grow them again, because the Martinos and Marzanos are better in both flavor and yield.
4. Italian Gold - as mentioned above, they are milder in flavor than the San sisters. Someone who knows more about cooking than I do could probably producing amazing sauces with it.
5. Russian Roma - I grow Romas for sauce, and this tomato is a nightmare to de-seed. It seems like they were grown both for sauce and for slicing tomatoes. They are larger than San Marzanos, which are pretty big, but I'd never waste space in my garden on them again.

I don't like seeds in sauce, but I do want all that gelatinous stuff around the seeds to be in the sauce. Most Romas are fairly easy to de-seed. They have 3 or 4 chambers with seeds and you can scoop the seeds out and put them in a strainer to get the gelatinous stuff separated from the seeds, very easily. Russians SUCK FOR DE-SEEDING. They have half a zillion seed chambers throughout the tomato, without rhyme or reason. The hell with them.

Nice tomatoes! Even better that you use Cutco knives
Theyre nice knives, I have their entire block.

 

[Kopper1013]

Heirloom tomato update!

Many of you have been longing to find out about the new (to me) heirloom tomatoes I grew this year. This is tomato builders, isn't it? Something like that?

So here we go. This will be the last time I grow Black Krim, even though they taste really good. The damned things are hopeless crack addicts.
View attachment 24973
They're red/green/black inside and taste salty. I was on guard for cracks, but got them anyway.

The red one next to it is called Delicious. They taste good and produce a ton. The issue is they're soft, even before they're ripe. They were OK by me, but my wife hates soft tomatoes.

I grew a couple of yellows as well. Here we have one called Orange Strawberry.
View attachment 24974
View attachment 24975
They are heart-shaped, coming to a point at the bottom, which is where the strawberry part of the name came from. No strawberry flavor. The issue with them is that they are too meaty. If you are a tomato fan, you know that most of the flavor is in that gelatinous stuff around the seeds. Not enough gelatinous stuff, not enough flavor. The parts with seeds are tangy and delicious, but there is too much without seeds. Also, this was a low producer.

The other yellow slicer is Dad's Sunset.
View attachment 24976
This one was more well-balanced regarding seeds and meatiness. Flavors are subtle, but taste sort of tropical fruity. It's an easy grow and produces a lot. My neighbors don't seem to trust yellow tomatoes, but this was my go-to sandwich tomato this season. Lots of BLTs this past month.

We also grew a lot of Roma tomatoes for sauce, as I am a fresh tomato sauce fanatic. We actually grow twice as many Roma plants as slicer tomato plants. This year it was San Marzano and Italian Gold. San Marzano is the classic Italian sauce tomato. Most sauce made was a combo of the two tomatoes, but we also did a batch of pure San Marzano and pure Italian Gold.

The San Marzano sauce and the combination sauce both KICK ASS! The gold alone was good, but flavors were milder. Also, it's gold. I think people expect tomato sauce to be red and might be put off. What it probably lends itself to is some creative cooking. It can take other flavors without hiding them behind a strong tomato taste. I'll have a few months to think about what I'd add to it before I decide to grow them again.

If you think you want to get into growing Romas and plum tomatoes for sauce, this is my opinion of the ones I've tried so far:

1. San Marzano - large tomatoes, as Romas go. They're probably 5-7 inches long. Great classic tomato sauce.
2. San Martino - small Romas, but they produce a TON. They make great sauce. I will have to grow them at the same time as San Marzano next year and compare the two.
3. Milano Plum - These are good, but not as flavorful as the two mentioned above. They also don't produce as much. I won't grow them again, because the Martinos and Marzanos are better in both flavor and yield.
4. Italian Gold - as mentioned above, they are milder in flavor than the San sisters. Someone who knows more about cooking than I do could probably producing amazing sauces with it.
5. Russian Roma - I grow Romas for sauce, and this tomato is a nightmare to de-seed. It seems like they were grown both for sauce and for slicing tomatoes. They are larger than San Marzanos, which are pretty big, but I'd never waste space in my garden on them again.

I don't like seeds in sauce, but I do want all that gelatinous stuff around the seeds to be in the sauce. Most Romas are fairly easy to de-seed. They have 3 or 4 chambers with seeds and you can scoop the seeds out and put them in a strainer to get the gelatinous stuff separated from the seeds, very easily. Russians SUCK FOR DE-SEEDING. They have half a zillion seed chambers throughout the tomato, without rhyme or reason. The hell with them.

Dem some nice looken tomaters!

 

[Kopper1013]

Squirrel and dumpling soup…my kids request this lol

 

[GoodShit97]

Squirrel and dumpling soup…my kids request this lol
View attachment 25007

Tree rats make the best soups/stews man.
Looks delicious

 

[Stoneyluv]

 

[tobh]

Heirloom tomato update!

Many of you have been longing to find out about the new (to me) heirloom tomatoes I grew this year. This is tomato builders, isn't it? Something like that?

So here we go. This will be the last time I grow Black Krim, even though they taste really good. The damned things are hopeless crack addicts.
View attachment 24973
They're red/green/black inside and taste salty. I was on guard for cracks, but got them anyway.

The red one next to it is called Delicious. They taste good and produce a ton. The issue is they're soft, even before they're ripe. They were OK by me, but my wife hates soft tomatoes.

I grew a couple of yellows as well. Here we have one called Orange Strawberry.
View attachment 24974
View attachment 24975
They are heart-shaped, coming to a point at the bottom, which is where the strawberry part of the name came from. No strawberry flavor. The issue with them is that they are too meaty. If you are a tomato fan, you know that most of the flavor is in that gelatinous stuff around the seeds. Not enough gelatinous stuff, not enough flavor. The parts with seeds are tangy and delicious, but there is too much without seeds. Also, this was a low producer.

The other yellow slicer is Dad's Sunset.
View attachment 24976
This one was more well-balanced regarding seeds and meatiness. Flavors are subtle, but taste sort of tropical fruity. It's an easy grow and produces a lot. My neighbors don't seem to trust yellow tomatoes, but this was my go-to sandwich tomato this season. Lots of BLTs this past month.

We also grew a lot of Roma tomatoes for sauce, as I am a fresh tomato sauce fanatic. We actually grow twice as many Roma plants as slicer tomato plants. This year it was San Marzano and Italian Gold. San Marzano is the classic Italian sauce tomato. Most sauce made was a combo of the two tomatoes, but we also did a batch of pure San Marzano and pure Italian Gold.

The San Marzano sauce and the combination sauce both KICK ASS! The gold alone was good, but flavors were milder. Also, it's gold. I think people expect tomato sauce to be red and might be put off. What it probably lends itself to is some creative cooking. It can take other flavors without hiding them behind a strong tomato taste. I'll have a few months to think about what I'd add to it before I decide to grow them again.

If you think you want to get into growing Romas and plum tomatoes for sauce, this is my opinion of the ones I've tried so far:

1. San Marzano - large tomatoes, as Romas go. They're probably 5-7 inches long. Great classic tomato sauce.
2. San Martino - small Romas, but they produce a TON. They make great sauce. I will have to grow them at the same time as San Marzano next year and compare the two.
3. Milano Plum - These are good, but not as flavorful as the two mentioned above. They also don't produce as much. I won't grow them again, because the Martinos and Marzanos are better in both flavor and yield.
4. Italian Gold - as mentioned above, they are milder in flavor than the San sisters. Someone who knows more about cooking than I do could probably producing amazing sauces with it.
5. Russian Roma - I grow Romas for sauce, and this tomato is a nightmare to de-seed. It seems like they were grown both for sauce and for slicing tomatoes. They are larger than San Marzanos, which are pretty big, but I'd never waste space in my garden on them again.

I don't like seeds in sauce, but I do want all that gelatinous stuff around the seeds to be in the sauce. Most Romas are fairly easy to de-seed. They have 3 or 4 chambers with seeds and you can scoop the seeds out and put them in a strainer to get the gelatinous stuff separated from the seeds, very easily. Russians SUCK FOR DE-SEEDING. They have half a zillion seed chambers throughout the tomato, without rhyme or reason. The hell with them.

great info! i'll be growing some heirlooms (or trying) next season. super excited to make a boatload of homemade sauce. my daughter's old enough to learn the recipe, and i'll tell ya what, cleaning up all the those maters will be sooooo much more convenient when it's not me doing haha

Tree rats make the best soups/stews man.
Looks delicious

imma have to hide this post from my ol lady. she'll find you and hang you alive my guy lol

 

[MysticEpipedon]

My heirlooms died. I'm gonna try again, maybe do a tomato run in the tent if I can get a weed surplus going. I love Brandywines with some quality extra virgin olive oil and balsamic vinegar.

Brandywines are great.

 

[MysticEpipedon]

Nice tomatoes! Even better that you use Cutco knives
Theyre nice knives, I have their entire block.

When I was about 20, I got drawn into selling Cutco knives. The knives are great, but my ability to sell them was not. So I at least got a great set of knives that I've kept adding to over the years.

 

[GoodShit97]

When I was about 20, I got drawn into selling Cutco knives. The knives are great, but my ability to sell them was not. So I at least got a great set of knives that I've kept adding to over the years.

I bought mine from my mother when she was selling them a few years back. She didnt sell them too well either.

 

[MysticEpipedon]

I bought mine from my mother when she was selling them a few years back. She didnt sell them too well either.

Cutco is a weird company. They have a good product sold in a scam-like way.

A few years ago, a friend of mine tried to buy some off their website, but they directed her to a sales person who would have to visit the home and do the whole sales routine, because she didn't have a previous relationship (i.e., they didn't go through the sales routine) with the company. I can't imagine they still do that, but they might.

 

[tobh]

Cutco is a weird company. They have a good product sold in a scam-like way.

A few years ago, a friend of mine tried to buy some off their website, but they directed her to a sales person who would have to visit the home and do the whole sales routine, because she didn't have a previous relationship (i.e., they didn't go through the sales routine) with the company. I can't imagine they still do that, but they might.

yeah, the run like a MLM. i think a large chunk of people ended up trying to sell their shit for a while because they made a big push to recruit sales people in the early 2000s. product is decent (there are much better) but their method of selling their product is shady af.

 

[MysticEpipedon]

yeah, the run like a MLM. i think a large chunk of people ended up trying to sell their shit for a while because they made a big push to recruit sales people in the early 2000s. product is decent (there are much better) but their method of selling their product is shady af.

Now that they make a few more of them and I have a great sharpener, I prefer the straight-edge types to the double-d grind types.

Yes, their are better knives. But they're better than what is in the average American kitchen. Whenever I find myself helping to cook at someone else's house, I realize how true that is.

 

[Rootsruler]

Now that they make a few more of them and I have a great sharpener, I prefer the straight-edge types to the double-d grind types.

Yes, their are better knives. But they're better than what is in the average American kitchen. Whenever I find myself helping to cook at someone else's house, I realize how true that is.

I've had and use the same knife set I bought 25 yrs ago in Japan. I own a few Henckels knives people have gifted me but the japanese knives hold an edge so I've never needed to replace them.

 

[Moshmen]

Beef ribs it’s what’s cookin!
View attachment IMG_0697.mov

 

[tobh]

Beef ribs it’s what’s cookin!
View attachment 25826

smoker details?

 

[tobh]

Now that they make a few more of them and I have a great sharpener, I prefer the straight-edge types to the double-d grind types.

Yes, their are better knives. But they're better than what is in the average American kitchen. Whenever I find myself helping to cook at someone else's house, I realize how true that is.

i have some german knives that my keeper bought me for christmas about five years ago that used to be amazing. made the mistake of letting a few people other than myself use them, and they're done for now. need them fully reprofiled because apparently being taught how to use a sharpening stick has been lost with time. my 10" chef's knife is a joke now, and the 6" slicing knife is the only one with enough of an edge that i can use it.

they're still better than most of what I try to use at other people's houses though. once you have good cutlery, and know how to use it, the difference using other normies gear is night and day.

I've had and use the same knife set I bought 25 yrs ago in Japan. I own a few Henckels knives people have gifted me but the japanese knives hold an edge so I've never needed to replace them.

man, late nights i get caught up looking at japanese knives. i won't buy em until the lady shows she can take care of expensive gear. she's ruined two pans from the $700 stainless steel cookware set I bought two years ago -- a cookware set that's supposed to last 20 years in residential use. like hell if i'm gonna spend $1k on a knife set and have her fuck them up too.

 

[Moshmen]

smoker details?

Pitboss using hardwood (hickory pellets with a garlic/ pepper rub

 

[Moshmen]

i have some german knives that my keeper bought me for christmas about five years ago that used to be amazing. made the mistake of letting a few people other than myself use them, and they're done for now. need them fully reprofiled because apparently being taught how to use a sharpening stick has been lost with time. my 10" chef's knife is a joke now, and the 6" slicing knife is the only one with enough of an edge that i can use it.

they're still better than most of what I try to use at other people's houses though. once you have good cutlery, and know how to use it, the difference using other normies gear is night and day.

man, late nights i get caught up looking at japanese knives. i won't buy em until the lady shows she can take care of expensive gear. she's ruined two pans from the $700 stainless steel cookware set I bought two years ago -- a cookware set that's supposed to last 20 years in residential use. like hell if i'm gonna spend $1k on a knife set and have her fuck them up too.

I’m usually not one to plug wares but we have had a set of cutco knives since 1987 still using them today - pricy but 35 years strong

 

[GoodShit97]

I’m usually not one to plug wares but we have had a set of cutco knives since 1987 still using them today - pricy but 35 years strong

I wanna say i paid just over 800 for that same top set 10 years ago.

 

[Costanza]

Squeezing in a bbq this rainy weekend

 

[Costanza]

Beef ribs it’s what’s cookin!
View attachment 25826

we had the same idea this weekend, nothing beats beef ribs

 

[Costanza]

I've had and use the same knife set I bought 25 yrs ago in Japan. I own a few Henckels knives people have gifted me but the japanese knives hold an edge so I've never needed to replace them.

I had no idea how expensive those knives were until I started shopping for one last year. Ended up being cheap and getting an 80 dollar Misen chef knife but I could see how easy it would be to spend a few grand on knives

 

[Bandit420]

Beef ribs it’s what’s cookin!
View attachment 25826

Awesome!!! Keeping it simple on the rub too...I like that

Pitboss using hardwood (hickory pellets with a garlic/ pepper rub

Nice! I have the PB vertical and love the thing.
IDK if you have a costco nearby and a membership but their Kirkland brand sack of pellets for $13 is one of the best hardwood blends I've used and it's less expensive than most others I've tried

Squeezing in a bbq this rainy weekend

Very nice!!! Love me some beef ribs!

 

[Costanza]

Awesome!!! Keeping it simple on the rub too...I like that


Nice! I have the PB vertical and love the thing.
IDK if you have a costco nearby and a membership but their Kirkland brand sack of pellets for $13 is one of the best hardwood blends I've used and it's less expensive than most others I've tried


Very nice!!! Love me some beef ribs!

Those are the best value pellets I’ve found. I also found a place nearby that sells the bear mountain pellets for 7 a bag

 

[Moshmen]

I wanna say i paid just over 800 for that same top set 10 years ago.

Yeah mine was only like 400 if I can remember that far back

 

[GoodShit97]

Yeah mine was only like 400 if I can remember that far back

Hard to believe im only 26 and ive seen things triple if not quadruple in price. Its disgusting

 

[MysticEpipedon]

Beef ribs it’s what’s cookin!
View attachment 25826

I'm used to pork BBQ. Beef ribs look like brontosaurus ribs on the Flintstones in comparison.