The Food Thread

HesCalledDyer

PJ_Soul said:

HesCalledDyer said:

Did a little experiment tonight; made a "breakfast" burger for dinner.  1/3 lb patty made up 2 parts 85/15 beef to 1 part pork sausage, bacon, cheese, & over easy egg on a toasted kaiser roll with a dab of mayo on the heel & butter on the crown.  Grated a potato and made hash browns for a side. I'm sure my cholesterol is about 300 right now but damn that shit was good!

A fried egg on a burger is always delicious! I think it's a highly underrated burger ingredient.

Yeah, I've had a fried egg on sandwiches (usually Primanti Bros style) but never tried it on a burger.  Seen it done, just haven't done it myself.  Figured since I had all the other breakfast ingredients, why not try it out?  The beef/sausage combo patty really set it off.  The bacon may have been a bit much.  Maybe I'll try a fried green tomato next time in place of it.

tempo_n_groove said:

Is it Portugal that does the egg on everything?  Some culture does it.

Yep, it's Portugal. And everything is not an exaggeration.

HesCalledDyer

chadwick said:

The Juggler said:

Chili?

Is it November where you live Chad?

it's pretty much november all year over here. yep 12 months of november.

almost added a few scoops of peanut butter to the pot but didn't as i was thinking of others & their tastes

anyone ever make up a crock pot of lil smokies & add an entire jar of grape jelly to it? a friend back home does this & it is quite good   

I've had the crockpot lil smokies before and, yes, they are good.  I've never made them but I have done crockpot meatballs with jelly.  I don't use grape jelly though.  Barbecue sauce as a base (Sweet Baby Ray's sweet n spicy), a small jar of apple or red currant jelly, and a tablespoon or two of hot pepper jelly.  I'll throw in chopped green chilis and some spices as well.

rgambs

HesCalledDyer said:

chadwick said:

The Juggler said:

Chili?

Is it November where you live Chad?

it's pretty much november all year over here. yep 12 months of november.

almost added a few scoops of peanut butter to the pot but didn't as i was thinking of others & their tastes

anyone ever make up a crock pot of lil smokies & add an entire jar of grape jelly to it? a friend back home does this & it is quite good   

I've had the crockpot lil smokies before and, yes, they are good.  I've never made them but I have done crockpot meatballs with jelly.  I don't use grape jelly though.  Barbecue sauce as a base (Sweet Baby Ray's sweet n spicy), a small jar of apple or red currant jelly, and a tablespoon or two of hot pepper jelly.  I'll throw in chopped green chilis and some spices as well.

Oh geez I forgot about hot pepper jelly!  Haven't made it in 2 or 3 years.
WTF am I doing with my life??

I don't know how true homesteaders get it all done.
I've got about 20 hours worth of jellyin and picklin to do with all the attendant prep and cleanup.
I need a grandma to help me I can't do it all on my own lol

Cliffy6745

Have some ghost peppers finally growing.  What should I do with these little bastards?  Just dry them?  Do a little ghost pepper oil infusion?

rgambs

Ghost peppers make a great hot bbq sauce!  Hawaiian style with ghost peppers?  Yes please.

Anybody have any ideas for deviled eggs? 
I'll make some normal ones, and some with hot peppers and vinegar, what else?
I've got 2 dozen eggs old enough to boil and a campfire party this weekend.

Cliffy6745

rgambs said:

Ghost peppers make a great hot bbq sauce!  Hawaiian style with ghost peppers?  Yes please.

Anybody have any ideas for deviled eggs? 
I'll make some normal ones, and some with hot peppers and vinegar, what else?
I've got 2 dozen eggs old enough to boil and a campfire party this weekend.

Love this bbq sauce idea.  I have an awesome bbq sauce that I make as it is, and I think I'll make that and just substitute the crushed red pepper with a ghost pepper.  Boom.  Let that fucker simmer for a couple hours, strain, then use all the goodies (onion, garlic, ghost pepper now) on top of a burger or something.

The wife does our deviled eggs.  Love them, but I am no help here.

HesCalledDyer

rgambs said:

Ghost peppers make a great hot bbq sauce!  Hawaiian style with ghost peppers?  Yes please.

Anybody have any ideas for deviled eggs? 
I'll make some normal ones, and some with hot peppers and vinegar, what else?
I've got 2 dozen eggs old enough to boil and a campfire party this weekend.

This looks interesting:
http://www.delish.com/cooking/recipe-ideas/recipes/a51831/everything-deviled-eggs-recipe/

tempo_n_groove

chadwick said:

cooking is quite enjoyable most of the time except when feeling like dog crap, then cooking sucks. i've so many things i wanna cook. i'll give a quick (off the top of my head) list:

i wanna bake:

bread

pies

cakes

cinnamon & pecan rolls

cookies

edit - & biscuits  

bbq & or smoked to perfection:

beef brisket

one whole pig

& several other meaty things but (currently) i don't remember what they're called

i think i'd like to deep fry a turkey

the old man (rip) made a perfect pot of oyster stew every year for christmas. no matter what i do, it is not the same & it bums me out  

 

   

I'll speak for the deep fried turkey.

So living in Louisiana I was asked to a buddys house for turkey day.  He told me he's having a fried turkey delivered.  My response was "these damn southerners will fry anything!"

I was hesitant but said I'd try it.  Also told my buddy about making turkey salad afterwards for sandwiches.  He was excited about that.

Then I try it.  

Juiciest and best tasting turkey I've ever had.  Informed my buddy that making this into turkey salad would be blasphemous.   He splurged on the turkey and got it "injected" with juices too.

Since that day I've helped fry turkeys.

Fry it 1 minute for every pound and don't skimp on the oil.  100% peanut oil.

Enjoy

Cliffy6745

chadwick said:

cooking is quite enjoyable most of the time except when feeling like dog crap, then cooking sucks. i've so many things i wanna cook. i'll give a quick (off the top of my head) list:

i wanna bake:

bread

pies

cakes

cinnamon & pecan rolls

cookies

edit - & biscuits  

bbq & or smoked to perfection:

beef brisket

one whole pig

& several other meaty things but (currently) i don't remember what they're called

i think i'd like to deep fry a turkey

the old man (rip) made a perfect pot of oyster stew every year for christmas. no matter what i do, it is not the same & it bums me out  

 

   

I would like to do a whole pig too.

have done a bunch of brisket. Not easy to get tender but delicious 

chadwick

Starting at: $795.00
October 13th - 15th, 2017
Jack's Old South Cooking School will be held at my home in Unadilla, Georgia. There will be a meet and greet dinner on Friday at night, and the class starts at 9:00am on Saturday with Whole Hog. We'll then move on to Ribs, Chicken, Brisket, and Pork. The class will end on Sunday at 3:00pm. My school is for the novice, the enthusiast, and the trained chef, as well as for the BBQ competitor. The recipes are the same. The difference is who you'll be feeding. Whether you're serving BBQ judges, customers, or just friends and family, you'll elevate your BBQ game at my class. So, come over to my house and let's cook a little Q! See you there! ... Myron

rgambs

Not a particularly appealing picture, but a damn fine meal.
Cajun pasta.
Cocozelle zucchini, Chinese yardlong beans, poblanos pepper, onions and garlic sautéed with Andoullie sausage.
Simmer in some heavy whipping cream and sweet white wine, a generous portion of creole seasoning (slap ya mama brand in this case) and some shredded sharp cheddar.  Linguine.
A nice pile of parmesan cheese at serving.
Damn, yum.
Leftovers will be even better tonight.

rgambs

$795 for a BBQ class????
Crazy.
I'm not master at any kind of cooking, but BBQ is not at the top end of skill sets. 
Start with good meat, cook low and slow, and use a good rub and or sauce.  That's pretty much it!

Cliffy6745

rgambs said:

Not a particularly appealing picture, but a damn fine meal.
Cajun pasta.
Cocozelle zucchini, Chinese yardlong beans, poblanos pepper, onions and garlic sautéed with Andoullie sausage.
Simmer in some heavy whipping cream and sweet white wine, a generous portion of creole seasoning (slap ya mama brand in this case) and some shredded sharp cheddar.  Linguine.
A nice pile of parmesan cheese at serving.
Damn, yum.
Leftovers will be even better tonight.

Looks good but brown those sausages a bit then put them back in!

rgambs

Cliffy6745 said:

rgambs said:

Not a particularly appealing picture, but a damn fine meal.
Cajun pasta.
Cocozelle zucchini, Chinese yardlong beans, poblanos pepper, onions and garlic sautéed with Andoullie sausage.
Simmer in some heavy whipping cream and sweet white wine, a generous portion of creole seasoning (slap ya mama brand in this case) and some shredded sharp cheddar.  Linguine.
A nice pile of parmesan cheese at serving.
Damn, yum.
Leftovers will be even better tonight.

Looks good but brown those sausages a bit then put them back in!

No doubt that would be an improvement, but this was a one pot meal made in haste, so I did what I could.  Didn't want the veggies to go mush

PJ_Soul

rgambs said:

$795 for a BBQ class????
Crazy.
I'm not master at any kind of cooking, but BBQ is not at the top end of skill sets. 
Start with good meat, cook low and slow, and use a good rub and or sauce.  That's pretty much it!

From my own observations over many years, and as someone who does know a fair bit about BBQing and grilling, I find that a lot of people, men especially, lol, are strangely resistant to learning or taking in new information when it comes to that particular skill. No, it's not brain science at all.... Neurosurgeons definitely wouldn't clearly spend years cooking their steaks wrong out of sheer ignorance, and refuse to change their methods for no apparent reason besides stubbornness. I have known people who seem to abandon all logic when they get in front of a grill for some reason. They'll cook their steaks on medium, flip them constantly, and let them go for 15 minutes until they are like shoe leather. They directly grill drumsticks until they are dry as dust and burned. They put BBQ sauce on the meat when it's raw ... and then they pretend that it's good as they attempt to cut it without showing how much of an effort it's taking, hahaha. They refuse to go online and learn the basics, and from what I can tell, get mad when someone tried to give them advice about it. It's almost like they think they came out of the womb with the proper grilling instincts, so to learn anything about it at this point in their lives would be admitting they aren't real men.
What I'm trying to say is that a LOT of people could really use a $795 BBQ class! I think the majority of folks have no idea what they don't know about it. There is actually a lot of detail and knowledge that goes into perfect BBQ and grilling. If someone puts one wrong ingredient in the rub or sauce, or puts on the sauce at the wrong time, or gets the placement of the meat wrong, or stands or lays it wrong, or whatever, the dish can be ruined at worst, or not as good as it could be at best. Especially for that segment of society that I mentioned, where they defy logic in the first place.

jeffbr

PJ_Soul said:

rgambs said:

$795 for a BBQ class????
Crazy.
I'm not master at any kind of cooking, but BBQ is not at the top end of skill sets. 
Start with good meat, cook low and slow, and use a good rub and or sauce.  That's pretty much it!

From my own observations over many years, and as someone who does know a fair bit about BBQing and grilling, I find that a lot of people, men especially, lol, are strangely resistant to learning or taking in new information when it comes to that particular skill. No, it's not brain science at all.... Neurosurgeons definitely wouldn't clearly spend years cooking their steaks wrong out of sheer ignorance, and refuse to change their methods for no apparent reason besides stubbornness. I have known people who seem to abandon all logic when they get in front of a grill for some reason. They'll cook their steaks on medium, flip them constantly, and let them go for 15 minutes until they are like shoe leather. They directly grill drumsticks until they are dry as dust and burned. They put BBQ sauce on the meat when it's raw ... and then they pretend that it's good as they attempt to cut it without showing how much of an effort it's taking, hahaha. They refuse to go online and learn the basics, and from what I can tell, get mad when someone tried to give them advice about it. It's almost like they think they came out of the womb with the proper grilling instincts, so to learn anything about it at this point in their lives would be admitting they aren't real men.
What I'm trying to say is that a LOT of people could really use a $795 BBQ class! I think the majority of folks have no idea what they don't know about it. There is actually a lot of detail and knowledge that goes into perfect BBQ and grilling. If someone puts one wrong ingredient in the rub or sauce, or puts on the sauce at the wrong time, or gets the placement of the meat wrong, or stands or lays it wrong, or whatever, the dish can be ruined at worst, or not as good as it could be at best. Especially for that segment of society that I mentioned, where they defy logic in the first place.

I'm assuming the "Myron" in Chadwick's post was Myron Mixon, a BBQ Pitmaster judge and a competitor. I would love to spend a weekend with him learning the tricks of the trade. He isn't just some backyard dude who got handy with a grill. He knows his shit. $795 seems like a great deal! I agree with you PJSoul, lots of people really have no idea about grilling and BBQ. I grew up with a dad who spent weekends out back grilling and smoking meats, so got an early education, but I still have a lot to learn. I have a smoker, a Green Egg, a regular grill, and love to spend time outside cooking, but also know my limitations.

chadwick

rgambs said:

Not a particularly appealing picture, but a damn fine meal.
Cajun pasta.
Cocozelle zucchini, Chinese yardlong beans, poblanos pepper, onions and garlic sautéed with Andoullie sausage.
Simmer in some heavy whipping cream and sweet white wine, a generous portion of creole seasoning (slap ya mama brand in this case) and some shredded sharp cheddar.  Linguine.
A nice pile of parmesan cheese at serving.
Damn, yum.
Leftovers will be even better tonight.

that looks awesome. send on over a plate if you like

chadwick

yes that is a quote from myron mixon's webpage. if i could spend one month with him i'd be out of control. there are some easy things about grilling & smoking meats & there are some rather complicated things about the stuff. i've never put a whole hog over a fire. he could learn me that. haha. never smoked eight briskets, a dozen chickens or a dozen racks of pork ribs all at once either. i could do it, it might be a disaster... probably not a disaster but bad shit could happen... like the cooler of beers & shots may get in the way of the hickory coals & water pan.

life aint easy when you're fat & greasy... from a friends harley shirt. comical stuff

chadwick

myron's grills & smokers are insane. around $3,000 gets you his basic backyard 300 pound charcoal spit. son of a... that's a lot of money, but we're talkin very high quality.    

chadwick

i'd also like to one day put a hog in the ground. never ate pig cooked in the ground either. anyone?