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Stoneyluv said:
my bread machine made it.. i'm not a kneady guy like that. :LOL:

.

scored some tallow today to make some fried chicken!!! also picked up all the fixins to make jalapeno poppers for the pig roast on monday.

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Funny man because this recipe made it's way into my inbox a couple weeks ago and now I wanna go buy a full packer brisket just so I can make some jars of tallow🙃


I've also been buying jars of duck fat for frying and keeping my cast iron in tip top shape.

I gotta new toy for the bar and kitchen. My Keurig is ok but when it comes to espresso it comes up a little short.
Don't wanna spend $100s on a fancy machine then I came upon a review on portable espresso machines for travel and camping. I went all in on a Staresso Classic.
I don't need all the bells and whistles of a good machine. Just a good workhorse that delivers the goods and I damn sure got it!
The little gadget is impressive! Great strong flavor but not too bitey and awesome crema for such a device.

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Wife isn’t a drinker but every once in a while she gets the urge make a drink. I’m the one who gets to taste them.

This one wasn’t too bad, but should have been in a martini strainer.

Vodka, watermelon, tonic and something else…? Blended on high for a bit. Had a weird tang but not bad. Little heavy on the vodka but I’m okay with it. 👍
 
I was at Great Escape with my kids Friday and they started October fest up there already.
Well they were advertising "brisket" poutine, "well shit I'm down for some of that" says my stomach.

The bastards were grilling strip steaks and selling it off as "brisket"
I seen that and left extra pissed off 😤 😂
 
went to a friends pig roast yesterday.

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our buddy Juan worked in his dads butcher shop since he was nine, dude carved it up in like 15 minutes...

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smoke ring shot, even though it was really a roast at the temps..

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had all the fixins to go with, i made jalapeno poppers three ways.. traditional bacon and cheese, buffalo chicken, and a rice and bean...

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still full today!!!!! probably won't eat for a couple days yet!!! :D
 
Stoneyluv said:
went to a friends pig roast yesterday.

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our buddy Juan worked in his dads butcher shop since he was nine, dude carved it up in like 15 minutes...

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smoke ring shot, even though it was really a roast at the temps..

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had all the fixins to go with, i made jalapeno poppers three ways.. traditional bacon and cheese, buffalo chicken, and a rice and bean...

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still full today!!!!! probably won't eat for a couple days yet!!! :D
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I've always wanted to try roasting a pig like that.
Had it once while in Korea and it was prepared by both Mexican and Polynesian guys in our artillery battery and it was a wild boar.
They collaborated/argued how to do it and it was more luau and in the ground covered by a piece of spare tank armor. I think doing it in the ground was the only thing they agreed on.
I was pretty hammered when it all went down plus my buds and I were racing RC cars during the whole shindig so I really didn't pay too much attention to it and what they were doing. I was delicious though!
Curious though...about how many lbs of meat you get off a suckling pig like that?
Was it just a straight roast or did they put it in a brine beforehand?
Do anything with the skin like make cracklin or chicharon? Both are the same thing, just pig skin but flavored different.
My butcher has suckling pigs on special order but not sure my wife would be cool with me roasting a whole pig. Hell even when I make cabrito or barbacoa I kinda lie by omission and don't tell her it's goat or beef cheeks, just let her eat the tacos and enjoy, hoping she don't ask what's in them 😋
I'd like to do one on a Santa Maria if given the chance to do it
 
Bandit420 said:
I've always wanted to try roasting a pig like that.
Had it once while in Korea and it was prepared by both Mexican and Polynesian guys in our artillery battery and it was a wild boar.
They collaborated/argued how to do it and it was more luau and in the ground covered by a piece of spare tank armor. I think doing it in the ground was the only thing they agreed on.
I was pretty hammered when it all went down plus my buds and I were racing RC cars during the whole shindig so I really didn't pay too much attention to it and what they were doing. I was delicious though!
Curious though...about how many lbs of meat you get off a suckling pig like that?
Was it just a straight roast or did they put it in a brine beforehand?
Do anything with the skin like make cracklin or chicharon? Both are the same thing, just pig skin but flavored different.
My butcher has suckling pigs on special order but not sure my wife would be cool with me roasting a whole pig. Hell even when I make cabrito or barbacoa I kinda lie by omission and don't tell her it's goat or beef cheeks, just let her eat the tacos and enjoy, hoping she don't ask what's in them 😋
I'd like to do one on a Santa Maria if given the chance to do it
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that was a small one, 80lbs. normally he gets the large at over 100lbs. he's been getting them almost ten years now from the same place. he's related to the owner somehow and gets a few buck off. i don't believe it is brined though, i'll ask him. but i know he was paranoid all night long about a bear coming up to his house and eating the thing before it went on the roaster!!!! haha

some people took skin and ears for pets and stuff... there wasn't much left over but but skin and bones. not much fat at all, most of it is rendered down.

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you gotta have a lot of hungry people though... or freeze it or something.. it costs like $400 for the small one, he picks everything up and returns it.

this year might have been his last one. less people anymore and we could have steaks and seafood for that kind of price!

Bandit420 said:
Found something else beans don't belong in

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Fucking Brits always gotta make it weird 😋
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ewwwwwww!!! just why!?!?!?
 
you guys ever try the beans and toast?

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i've seen it travelling but never ate it. seems so bland.. one thing i really liked about europe breakfasts are the breads and cold cuts for breakfast!! i'm not a big breakfast food person but you lay out lunch for breakfast i'm all in!!! just not beans n toast man!!! ditch the toast and put in some onions peppers spices and bbq sauce and you kinda got something...
 
Stoneyluv said:
you guys ever try the beans and toast?

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i've seen it travelling but never ate it. seems so bland.. one thing i really liked about europe breakfasts are the breads and cold cuts for breakfast!! i'm not a big breakfast food person but you lay out lunch for breakfast i'm all in!!! just not beans n toast man!!! ditch the toast and put in some onions peppers spices and bbq sauce and you kinda got something...
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That toast couldn't be toasted enough for that bean sauce to make it a wet mess.
Those beans, that canned pork & beans shit gives me PTSD from when I was little. Mom divorced Dad, she eventually got custody of me but we were quite poor for about 4 years. Franks and Beans was often our dinner during those times. Even though the can said "pork", it was always just a gross cube of pork fat in that sweet sauce with beans. Talk about sadness soup!!

Yeah I can get down on some breakfast food Brother! Holy shit it's right there with BBQ and medium rare ribeyes for me!
We don't really do pancakes, waffles, or oatmeals. Cold cereal is more for late nights, sub for a very late dinner
We're a little regional with our breakfasts most of the time so quite often it's bfast tacos, migas, eggs sunny side up served with refried beans and salsa.
Bfast tacos are usually scrambled eggs with either diced potatoes, bacon, or chorizo and of course the bean and cheese taco. Always served on warm flour tortillas.
We also get down on bfast sandwiches. Usually a hot biscuit with spicy sausage, egg, and cheese.
And of course, biscuits and sausage gravy.
If we're feeling a little aristocratic, eggs benedict the traditional way with ham steak and hollandaise on english muffin, nothing weird.
New York got me into bagels & lox but damn it's so filling. Avocado toast can be good but I'd rather have a taco if I'm doing something with avocado.
But yeah man, a good bfast taco and strong coffee is a staple around this house.
Just this morning I got a little fancy with my taco...chicken al pastor, sauteed onions, guac, and mole sauce served up with two shots of espresso. Start a day with this and it's gonna be a great day!!!

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Cool_Beans said:
There are a few things I'll order if I see, no matter the establishment, and eggs benny is one of them.
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Never tried them. Couldn’t get past the look. I’ll stick with over easy, sunny side up or scrambled. Just make sure you cook them with a little bacon fat.
 
Stoneyluv said:
i'm this way with scrapple.
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Had to look that up. Interesting. Like all the ingredients. Don’t know why but cornbread disappeared when I was a kid. Even the muffins. Bread selection is minimal and poor quality these days as well. We have to find good hole in the wall bakeries these days just for nice rye with caraway seeds. So of course we have to get the danish too. 🤔
 
Zen_seeker said:
Had to look that up. Interesting. Like all the ingredients. Don’t know why but cornbread disappeared when I was a kid. Even the muffins. Bread selection is minimal and poor quality these days as well. We have to find good hole in the wall bakeries these days just for nice rye with caraway seeds. So of course we have to get the danish too. 🤔
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a scrapple egg and cheese on an english muffin is one of my favs.. mc d's ain't got nuthin on those!!!

.

finally got some home grown tomatoes coming in... they're small but very tasty!!!!!! just when ya want seeds ya can't find any!!

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Rootsruler said:
How is it to prepare? Like can you use the same techniques like searing and salt brining and all that other stuff we do to real meat?
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Yes, the same ways and takes the same heat. I don't eat this stuff every day. Usually get my protein from beans.

Made this huge bean dip from scratch, dried pinto beans, last weekend. Bright it to bbq and poker night and surprisingly got a lot of compliments from adults and kids even in the presence of smoked BBQ meat spread. There were quite a few who came back for seconds just on beans.

Getting kids to go back for beans is a hard win. It was my first time making it, just winged it, but I'll def be doing it again

Edit: my Mexican wife learned me on using arbol peppers when cooking beans. They add an amazing taste to beans. Usually cook beans with about 5 dried arbol peppers, then removing all but one or two at the end of cooking. It gets a lot of the flavor without it being too hot

That's cheese and jalapenos on topPXL_20240907_204051980.PORTRAIT~2.jpg
 
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Chile de Arbol is a deceptively spicy chile. I was making a salsa and decided to drop in some Chile de Arbol to kick the heat up.

GOD DAMN!! 😄

Good thing we had some frozen margarita in the blender!!!!

I've made a 7 layer dip a couple of times and they're always a hit at parties.
 
Rootsruler said:
Chile de Arbol is a deceptively spicy chile. I was making a salsa and decided to drop in some Chile de Arbol to kick the heat up.

GOD DAMN!! 😄

Good thing we had some frozen margarita in the blender!!!!

I've made a 7 layer dip a couple of times and they're always a hit at parties.
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Yeah I've made the mistake of leaving them in before.... Yes, they get crazy hot lol

I didn't know about them until her. She made me her mom's black beans before and used them and now I use them!

I wish I could get my wife to make fresh tortillas more, but I came into this knowing I was the cook of the relationship lol
 
ninjadip said:
Yeah I've made the mistake of leaving them in before.... Yes, they get crazy hot lol

I didn't know about them until her. She made me her mom's black beans before and used them and now I use them!

I wish I could get my wife to make fresh tortillas more, but I came into this knowing I was the cook of the relationship lol
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I make a mean Chile Verde among other mexican dishes. If your wife wants easy mex recipes I got 'em all day!!!
 
Rootsruler said:
Chile de Arbol is a deceptively spicy chile. I was making a salsa and decided to drop in some Chile de Arbol to kick the heat up.

GOD DAMN!! 😄

Good thing we had some frozen margarita in the blender!!!!

I've made a 7 layer dip a couple of times and they're always a hit at parties.
Click to expand...

Chile de Arbol huh?

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Picked today from my pepper patch. Gonna use them in a chimichurri.
 
got an email from inkbird today.. presale on their new four probe wireless!!!

inkbird.com

INKBIRD 4-Probe Wireless Smart Meat Thermometer INT-14-BW

Cook perfect meals every time with the INKBIRD INT-14-BW, featuring 4 wireless meat probes, 3 operating modes, smart app control, long battery life, and more.
inkbird.com inkbird.com
 
Stoneyluv said:
all this spicy talk must be in air or something.. i've been hammering on this bottle of hot sauce all week!!!

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that shit looks wild man, i would try it for sure

i love going into hot sauce stores and trying hot sauces, but my love for hot sauce might be to blame for my crohns/UC now, who knows...

it looks like that has a fair amount of seasonings with it too, how is the flavor? is it just burn or is it more?
 
ninjadip said:
that shit looks wild man, i would try it for sure

i love going into hot sauce stores and trying hot sauces, but my love for hot sauce might be to blame for my crohns/UC now, who knows...

it looks like that has a fair amount of seasonings with it too, how is the flavor? is it just burn or is it more?
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it's got good heat right up front but it mellows out quick, doesn't leave your mouth on fire for the entire bite of food. i like it a lot. i got to sample before buying and it didn't take me long to decide!!

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for the buffalo chicken fans...

fresh cut cajun rubbed, sous vide cooked in whole milk and pickle juice, tossed dirty and fried in beef tallow, then smothered in hot sauce and drizzled with blue cheese.

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wings luv shack style baby!! :D
 
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