BatteredFanSyndrome Posted April 10, 2021 Share Posted April 10, 2021 (edited) Souvlaki for lunch. Edited April 10, 2021 by BatteredFanSyndrome 9 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 10, 2021 Share Posted April 10, 2021 4 hours ago, LadySkinsFan said: I broke down and bought a jar of Hellman's mayo the other day. I had previously bought the local supermarket house brand because they're usually pretty good. There's just no replacing Hellman's! Duke's! Link to comment Share on other sites More sharing options...
HOF44 Posted April 10, 2021 Share Posted April 10, 2021 5 hours ago, LadySkinsFan said: I broke down and bought a jar of Hellman's mayo the other day. I had previously bought the local supermarket house brand because they're usually pretty good. There's just no replacing Hellman's! Nope there is not. Best Mayo hands down. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted April 10, 2021 Share Posted April 10, 2021 36 minutes ago, Skinsfan1311 said: Duke's! It's basically whatever you personally like! My mama raised me on Hellman's and nothing else will do. If you like Duke's, you do you! 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted April 10, 2021 Share Posted April 10, 2021 Blue Plate here. But a lot of my tastes have changed since I was sick a few years ago...I used to love gobs of mayo on sandwiches, now not so much...more like a little mayo and a ton of spicy mustard. 1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted April 10, 2021 Share Posted April 10, 2021 Garlic, cumin and lime tomahawk ribeye and apple and orange infused Woodford Reserve Old Fashioned. 9 2 Link to comment Share on other sites More sharing options...
China Posted April 10, 2021 Share Posted April 10, 2021 13 minutes ago, PleaseBlitz said: Garlic, cumin and lime tomahawk ribeye and apple and orange infused Woodford Reserve Old Fashioned. You forgot to list that Sudafed on the counter in the list of ingredients for your Old Fashioned. 1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted April 10, 2021 Share Posted April 10, 2021 1 minute ago, China said: You forgot to list that Sudafed on the counter in the list of ingredients for your Old Fashioned. That is for knocking out the children so i can eat and drink in peace. 6 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 10, 2021 Share Posted April 10, 2021 Cheesesteaks on the griddle. 10 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted April 11, 2021 Share Posted April 11, 2021 THAT DOES IT!! I'M COOKING SOMETHING AWESOME TOMORROW, DAMMIT!! 1 7 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted April 11, 2021 Share Posted April 11, 2021 Burgers and brats for me tomorrow. 3 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted April 11, 2021 Share Posted April 11, 2021 I'm going to make a risotto tomorrow. Something fresh for Spring, with some shrimp. https://www.foodnetwork.com/recipes/valerie-bertinelli/pea-and-mint-risotto 7 Link to comment Share on other sites More sharing options...
skinsmarydu Posted April 11, 2021 Share Posted April 11, 2021 (edited) It's been dubbed The Hangover Terminator. I didn't fold the omelette, it's the same size as the tortilla. Breakfast taco, folded last. Edited April 11, 2021 by skinsmarydu 10 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 11, 2021 Share Posted April 11, 2021 22 hours ago, LadySkinsFan said: It's basically whatever you personally like! My mama raised me on Hellman's and nothing else will do. If you like Duke's, you do you! Yeah, Mrs. Skinsfan is a Hellman's girl too. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 11, 2021 Share Posted April 11, 2021 She cleaned up nicely. A hot burn, Simple Green, and a little elbow grease is all it took. I saw some smoke leak out of the lid, so I ordered a gasket set. It may not even need them but, while the mounting surfaces are so clean, might as well. 9 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 12, 2021 Share Posted April 12, 2021 (edited) Making grilled chicken tacos this evening and whipped up a marinade out of stuff hanging out in the cabinets and produce on it's way out. few chipotles with adobo Orange and lime juice few garlic gloves pinch of brown sugar splashes of Worcestershire sauce, liquid smoke and Cholula Smoked paprika, cumin, coriander, adobo seasoning, salt and pepper It smells great, tastes pretty good too. We'll see how it turns out. Anyone else just conjure up marinades with whatever they got hanging around? I also had some ripe avocados, cilantro, and jalapeno peppers so I picked up some tomatillos yesterday and made a fresh avocado salsa verde. Edited April 12, 2021 by BatteredFanSyndrome 4 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted April 12, 2021 Share Posted April 12, 2021 12 minutes ago, BatteredFanSyndrome said: Making grilled chicken tacos this evening and whipped up a marinade out of stuff hanging out in the cabinets and produce on it's way out. few chipotles with adobo Orange and lime juice few garlic gloves pinch of brown sugar splashes of Worcestershire sauce, liquid smoke and Cholula Smoked paprika, cumin, coriander, adobo seasoning, salt and pepper It smells great, tastes pretty good too. We'll see how it turns out. Anyone else just conjure up marinades with whatever they got hanging around? I also had some ripe avocados, cilantro, and jalapeno peppers so I picked up some tomatillos yesterday and made a fresh avocado salsa verde. I just did something similar with a pork tenderloin this morning. I want to grill it bulgogi-style later today so I threw together a marinade with soy sauce, red pepper flakes, brown sugar, sesame oil, garlic, ginger & applesauce (didn't have a pear). Sliced up the tenderloin & will marinate it until tonight. We had char-siu pork tenderloin on the grill yesterday (our son stopped by & snatched the leftovers). I made a marinade with hoison & oyster sauce, garlic, ginger, honey, sesame oil, brown sugar, five spice powder. Smoked it for about 1 3/4 hours at 265. It was pretty tasty. 3 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 12, 2021 Share Posted April 12, 2021 Just now, EmirOfShmo said: I just did something similar with a pork tenderloin this morning. I want to grill it bulgogi-style later today so I threw together a marinade with soy sauce, red pepper flakes, brown sugar, sesame oil, garlic, ginger & applesauce (didn't have a pear). Sliced up the tenderloin & will marinate it until tonight. We had char-siu pork tenderloin on the grill yesterday (our son stopped by & snatched the leftovers). I made a marinade with hoison & oyster sauce, garlic, ginger, honey, sesame oil, brown sugar, five spice powder. Smoked it for about 1 3/4 hours at 265. It was pretty tasty. That sounds pretty good. In general, I've been eating healthier of late - cheesesteak aside, although I didn't eat anything on the side, just the sub. Feels like we've been eating tons of chicken of late, pork tenderloin would be a nice switch up. Do you slice it thinly? If so - do you freeze it for a little bit first? I ordered some achiote paste on amazon to make some al pastor tacos eventually. Typically made with thinly sliced pork shoulder, curious how it would turn out with tenderloin. 4 Link to comment Share on other sites More sharing options...
EmirOfShmo Posted April 12, 2021 Share Posted April 12, 2021 4 minutes ago, BatteredFanSyndrome said: That sounds pretty good. In general, I've been eating healthier of late - cheesesteak aside, although I didn't eat anything on the side, just the sub. Feels like we've been eating tons of chicken of late, pork tenderloin would be a nice switch up. Do you slice it thinly? If so - do you freeze it for a little bit first? I ordered some achiote paste on amazon to make some al pastor tacos eventually. Typically made with thinly sliced pork shoulder, curious how it would turn out with tenderloin. LOL Sounds like our house. We've eaten much healthier & have seriously adjusted our portions for the better. Lots of chicken & pork & vegetables. Yes, thinly sliced but I didn't freeze it. Sharp knife did the trick. That reminds me - I have some ancho-pepper sauce I need to use - al pastor tacos sounds good! 6 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted April 12, 2021 Share Posted April 12, 2021 (edited) Made a stuffed pork tenderloin last night, mushrooms, apple, toasted walnuts, onion garlic and breadcrumbs with a whole load of herbs from the garden (parsley, sage, rosemary, thyme). Been humming Scarborough Faire since. A light salad and a baked potato on the side. 48 minutes ago, EmirOfShmo said: LOL Sounds like our house. We've eaten much healthier & have seriously adjusted our portions for the better. Lots of chicken & pork & vegetables. ... Same. Been eating much healthier and my innards reflect it, but I have managed to put on a few pounds anyway. Edited April 12, 2021 by KAOSkins 7 Link to comment Share on other sites More sharing options...
Llevron Posted April 12, 2021 Share Posted April 12, 2021 So my smoker is dead. Didn't survive the move. It was an old daddy anyway though. Had it so long I couldn't even tell you the brand. It worked magic......but the magic is gone. Thinking about replacing it with a Kamado. Any opinions here on them? 6 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 12, 2021 Share Posted April 12, 2021 3 hours ago, BatteredFanSyndrome said: Anyone else just conjure up marinades with whatever they got hanging around? All the time! 3 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 12, 2021 Share Posted April 12, 2021 The finished product. 10 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted April 13, 2021 Share Posted April 13, 2021 8 hours ago, Llevron said: So my smoker is dead. Didn't survive the move. It was an old daddy anyway though. Had it so long I couldn't even tell you the brand. It worked magic......but the magic is gone. Thinking about replacing it with a Kamado. Any opinions here on them? I have a Chargriller Akorn Kamado. It was a housewarming present, I didn’t pick it myself, but it def gets the job done. I cheat and use a digital bellows to control the temperature. 3 Link to comment Share on other sites More sharing options...
tshile Posted April 13, 2021 Share Posted April 13, 2021 10 hours ago, Llevron said: Thinking about replacing it with a Kamado. Any opinions here on them? I have a kamado and if it ever breaks I will immediately buy another one. I will never own another grill. I even got a propane inset for it but I rarely ever use it. It takes a few runs to figure out the temp so start slowly. It’s a lot easier to raise heat than to lower it. And it takes a while to get to set and forget it use. But it’s my favorite grill to use now. if you’re not attached to a specific brand and are looking at price (like I was) then make sure you factor in all the attachments. I got a vision series professional C for like 400$ less than a green egg once in added in all the attachments. At the end of the day it’s a clay thing with grill grates 🤷♂️ My brother in law has a pellet smoker and it’s almost like cheating how easy everything is but the food is delicious. @PleaseBlitz i didn’t have the fancy tomahawk ribeye but I used that seasoning and that’ll be how I do steaks from now on 2 Link to comment Share on other sites More sharing options...
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