The 12th Commandment Posted October 9, 2023 Share Posted October 9, 2023 Some twice baked potatoes. Good excuse to eat the skins. Full of yummy goodness. 4 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted October 9, 2023 Share Posted October 9, 2023 1 hour ago, The 12th Commandment said: Some twice baked potatoes. Good excuse to eat the skins. Full of yummy goodness. Love em! Funny story (I think, anyway)... When I worked at bennigan's in like '92, if you were late you had to spend an hour scooping skins (partially for the potato soup that, as a server, you were required to offer.) I met so many famous people there. Memories. 😎 2 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted October 9, 2023 Share Posted October 9, 2023 Really the first day waking up and contemplating turning the heat on, call for soup. Hot Italian sausage and veggie soup. 3 5 Link to comment Share on other sites More sharing options...
bcl05 Posted October 9, 2023 Share Posted October 9, 2023 I made these ribs yesterday: https://pitbarrelcooker.com/blogs/food/jamaican-jerk-spareribs I've made this recipe dozens of times, and wouldn't change a thing. Maybe my favorite pork recipe of all. I really prefer the jerk seasoning over the traditional southern-style BBQ on ribs (not that "regular" BBQ is bad, just these are so amazing). Give it a try, especially if you like a bit of spice. We had scotch bonnets yesterday, but have substituted habaneros when I couldn't find the SBs and it's just as good. 2 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted October 9, 2023 Share Posted October 9, 2023 3 hours ago, BatteredFanSyndrome said: Really the first day waking up and contemplating turning the heat on, call for soup. Hot Italian sausage and veggie soup. You just gave me inspiration. Gonna make a badass soup to freeze in small batches for the winter via the food saver. I have a giant pot (we bought for Low Country Boil back in the day) and it'll work just as well as for chili/spag sauce/soup. 3 Link to comment Share on other sites More sharing options...
Riggo#44 Posted October 13, 2023 Share Posted October 13, 2023 Anniversary ribeye, 2 hrs in the sous vide, and then seared on the Primo. Turned out perfect! 2 9 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted October 13, 2023 Share Posted October 13, 2023 (edited) Looks great. Edited October 13, 2023 by PleaseBlitz 1 Link to comment Share on other sites More sharing options...
Captain Wiggles Posted October 13, 2023 Share Posted October 13, 2023 10 minutes ago, PleaseBlitz said: Looks great. Looks like it could use a lil fig essence imo. 🤭 3 1 Link to comment Share on other sites More sharing options...
China Posted October 14, 2023 Share Posted October 14, 2023 Tonight I made spaghetti alla vongole: 4 3 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 14, 2023 Share Posted October 14, 2023 Had shrimp poboys tonight that came out really good and spicy. Nice crusty roll and homemade remoulade. Along with some potato salad. Pic wouldn't do it justice. My mouth is still tingling. 5 3 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 14, 2023 Share Posted October 14, 2023 (edited) Homemade Canadian bacon...pork loin is cured with sugar, salt, pink salt and some garlic powder. Going in for a hot smoke 275° (only because my smoker won't go to 325° which is what meathead calls for) until it's 145°. My wife is calling me a mad scientist due to the hunks of meat that sit in solution for days on end taking up mad space in the fridge 😂. I'll post an update pic when it's done. Finished product Edited October 14, 2023 by The 12th Commandment 6 5 Link to comment Share on other sites More sharing options...
Pwyl Posted October 15, 2023 Share Posted October 15, 2023 Soup's on. 1 3 Link to comment Share on other sites More sharing options...
ixcuincle Posted October 17, 2023 Share Posted October 17, 2023 as a commanders season ticket holder the watch party with food was good Sunday. I keep thinking about the buttered cilantro rice. I am addicted. I was driving today I had to stop at Wawa and buy butter. very excited to try to replicate. 1 1 1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted October 19, 2023 Share Posted October 19, 2023 On 8/20/2023 at 8:52 PM, PleaseBlitz said: Welp, here’s a thing I gotta start saving for. 5 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 19, 2023 Share Posted October 19, 2023 (edited) 1 hour ago, PleaseBlitz said: https://youtu.be/51BQfPeSK8k Not sure why it didn't embed Edited October 19, 2023 by The 12th Commandment 1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted October 19, 2023 Share Posted October 19, 2023 This is the first thing I'm making. 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 19, 2023 Share Posted October 19, 2023 Channeling my inner drooling smiley Link to comment Share on other sites More sharing options...
EmirOfShmo Posted October 20, 2023 Share Posted October 20, 2023 12 hours ago, PleaseBlitz said: Buy yourself a wood pizza peel...stainless sucks Link to comment Share on other sites More sharing options...
PleaseBlitz Posted October 20, 2023 Share Posted October 20, 2023 (edited) 10 hours ago, EmirOfShmo said: Buy yourself a wood pizza peel...stainless sucks To be clear, I don't plan on ever cooking a pizza in the thing. I plan on using it like a steakhouse broiler. I just bought $150 worth of Lodge cast iron ****. The lizard part of my brain has taken over. Also, I'm probably going to get rid of my smoker. I haven't made a final decision yet, but will probably give it away free to a good home. It's this one, but 10 years old (garage kept). https://www.chargriller.com/collections/all-kamado-grills/products/akorn-graphite-16620?_gl=1*gnj7a5*_up*MQ..*_ga*MTQ4MTk0NDE2Ny4xNjk3ODA3MDU2*_ga_4KM0RQRY7J*MTY5NzgwNzA1NS4xLjEuMTY5NzgwNzA2MC4wLjAuMA.. Edited October 20, 2023 by PleaseBlitz 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted October 20, 2023 Share Posted October 20, 2023 (edited) I found a recipe for cornbread enchiladas. Ingredients like regular enchiladas except no tortillas, using cornbread instead. You prepare and bake the cornbread first in a skillet in the oven first. Then poke holes in the baked cornbread using the end of a spoon then pour half of the enchilada sauce on the cornbread. Then add the enchilada sauced filling on top and then cheese. Back into the oven until hot through. I think that I could more easily cut portions and freeze them. Plus I can use my mom's cast iron skillet. Edited October 20, 2023 by LadySkinsFan 3 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 20, 2023 Share Posted October 20, 2023 (edited) 43 minutes ago, LadySkinsFan said: I found a recipe for cornbread enchiladas. Ingredients like regular enchiladas except no tortillas, using cornbread instead. You prepare and bake the cornbread first in a skillet in the oven first. Then poke holes in the baked cornbread using the end of a spoon then pour half of the enchilada sauce on the cornbread. Then add the enchilada sauced filling on top and then cheese. Back into the oven until hot through. I think that I could more easily cut portions and freeze them. Plus I can use my mom's cast iron skillet. The New Mexican version of the Midwest covered dish is a green chile chicken enchilada casserole. People bring it to pretty much every potluck or gathering. Portions and freezes very well. Think you'll really like it and it's easy. We do them flat, like lasagna, so you don't have to roll and cream of mushroom soup ( somehow tastes better than cream of chicken) is most of the sauce so it's easy. Im sure it would be fine with can or jar green chiles. https://www.food.com/recipe/green-chile-chicken-enchiladas-387982 I almost always have portions in saran wrap in my freezer for tired days. Some sour cream on top after you heat it up in the microwave. Sometimes an over easy egg on top. Mmmmm Not that it should matter to you, but the cornbread thing sounds like it would be a gloppy mess. No doubt taste good tho. Edited October 20, 2023 by The 12th Commandment Link to comment Share on other sites More sharing options...
LadySkinsFan Posted October 20, 2023 Share Posted October 20, 2023 1 hour ago, The 12th Commandment said: The New Mexican version of the Midwest covered dish is a green chile chicken enchilada casserole. People bring it to pretty much every potluck or gathering. Portions and freezes very well. Think you'll really like it and it's easy. We do them flat, like lasagna, so you don't have to roll and cream of mushroom soup ( somehow tastes better than cream of chicken) is most of the sauce so it's easy. Im sure it would be fine with can or jar green chiles. https://www.food.com/recipe/green-chile-chicken-enchiladas-387982 I almost always have portions in saran wrap in my freezer for tired days. Some sour cream on top after you heat it up in the microwave. Sometimes an over easy egg on top. Mmmmm Not that it should matter to you, but the cornbread thing sounds like it would be a gloppy mess. No doubt taste good tho. Thanks for the recipe! I'll give it a try. I'm going to cut down the amount of enchilada sauce so it's just enough to flavor. Yeah, gloppy cornbread doesn't sound appetizing! 2 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted October 20, 2023 Share Posted October 20, 2023 2 hours ago, PleaseBlitz said: To be clear, I don't plan on ever cooking a pizza in the thing. I plan on using it like a steakhouse broiler. I just bought $150 worth of Lodge cast iron ****. The lizard part of my brain has taken over. Also, I'm probably going to get rid of my smoker. I haven't made a final decision yet, but will probably give it away free to a good home. It's this one, but 10 years old (garage kept). https://www.chargriller.com/collections/all-kamado-grills/products/akorn-graphite-16620?_gl=1*gnj7a5*_up*MQ..*_ga*MTQ4MTk0NDE2Ny4xNjk3ODA3MDU2*_ga_4KM0RQRY7J*MTY5NzgwNzA1NS4xLjEuMTY5NzgwNzA2MC4wLjAuMA.. If I were you, I wouldn't buy lodge I'd go higher end. They are legitimately better. Lodge has that rough surface that takes years to build up the non-stick thing where as the pricier ones are machined smooth and become non-stick much quicker. I have a sixty year old smooth machined one and it rocks. Nothing wrong with lodge, I use them too but I do notice a big difference. Particularly for searing. There are some interesting videos on youtube about machining your lodges smooth with a grinder. More work than I care to do tho. Just sayin 1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted October 20, 2023 Share Posted October 20, 2023 16 minutes ago, The 12th Commandment said: If I were you, I wouldn't buy lodge I'd go higher end. They are legitimately better. Lodge has that rough surface that takes years to build up the non-stick thing where as the pricier ones are machined smooth and become non-stick much quicker. I have a sixty year old smooth machined one and it rocks. Nothing wrong with lodge, I use them too but I do notice a big difference. Particularly for searing. There are some interesting videos on youtube about machining your lodges smooth with a grinder. More work than I care to do tho. Just sayin Helpful. Do you have a brand or website for the high-end stuff? Link to comment Share on other sites More sharing options...
LadySkinsFan Posted October 20, 2023 Share Posted October 20, 2023 34 minutes ago, The 12th Commandment said: If I were you, I wouldn't buy lodge I'd go higher end. They are legitimately better. Lodge has that rough surface that takes years to build up the non-stick thing where as the pricier ones are machined smooth and become non-stick much quicker. I have a sixty year old smooth machined one and it rocks. Nothing wrong with lodge, I use them too but I do notice a big difference. Particularly for searing. There are some interesting videos on youtube about machining your lodges smooth with a grinder. More work than I care to do tho. Just sayin My mom's pan is a Griswold, and since I'm 72, I'm guessing it's older than that. It's machined smooth and is seasoned. My mom used to make fried chicken in it and other dishes. It's going to my daughter whenever. 1 Link to comment Share on other sites More sharing options...
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