What are you cooking?

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  • billbillw
    billbillw Posts: 8,059
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    St. Patty's Day tradition...
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  • billbillw
    billbillw Posts: 8,059
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    Drumstick Lollipops with homemade Alabama white sauce. Not pure white because I added some Lea&Perrins plus some smoked paprika.
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  • treitz3
    treitz3 Posts: 20,253
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    Drumstick lollipops seem to be latest rage.

    Tom
    ~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~
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  • billbillw
    billbillw Posts: 8,059
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    I've been doing them like this for a few years. I discovered the white sauce back in 2023 when someone recommended it as a good match to the butterflied/lollipop legs.
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  • billbillw
    billbillw Posts: 8,059
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    Chicken Tinga with roasted poblanos and crema. Made a nice tostada with it. Lots of leftovers.
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  • billbillw
    billbillw Posts: 8,059
    edited May 17
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    Tried something new today. I cooked at a couple different Greek restaurants back in high school and college. Somehow, I never made Avgolemono Soup. Good stuff and it's healthy too. Feels like a cream soup, but the creaminess comes from an emulsion of eggs and lemon juice.
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  • Grabber70Mach
    Grabber70Mach Posts: 73
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    Some shrimp and grits
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  • treitz3
    treitz3 Posts: 20,253
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    Dayyum, that looks tasty bro'!!!

    Tom
    ~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~
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  • xschop
    xschop Posts: 5,702
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    Zatarains yard bird, fresh cob, lazy tater salad...

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    Don't take experimental gene therapies from known eugenicists.
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  • treitz3
    treitz3 Posts: 20,253
    edited May 20
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    Gas range...love it! I miss mine.

    When it comes to corn on the cob, if you have a Sous Vide corn on the cob? Man, 30 minutes later, you would have tasted the best you ever had. Soooo, so good.

    Enjoy your meal!

    Tom
    ~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~
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  • treitz3
    treitz3 Posts: 20,253
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    So, as most of you know, I have a belly that can knock a grown child right of of her feet, if I swing around too quickly. It is what it is.

    I made hummus for the first time today (2 day prep and in the making).

    Good lawd, almighty, the BEST I have ever tasted. So smooth, so silky and with just the right amount of heat.

    I will have to be desperate to have some moving forward, when it comes to store bought. Daggum. For the first time making it from scratch? I can confidently say that there will be no issues moving forward.

    This is off the hook good.

    Tom
    ~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~
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  • billbillw
    billbillw Posts: 8,059
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    Speaking of that, I really need to buy some tahini paste. I was using it a lot back during the 2020 lockdowns, I somehow forgot to get more the last time I ran out.
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  • treitz3
    treitz3 Posts: 20,253
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    I'd actually like to look into making my own tahini paste. Don't know if it is economically feasable yet, but I will look into it. Pretty sure I have all the tools to make it from scratch, but I have not done a lick of reasearch yet.

    I just dined on it again, after a power nap. Daggum, thus stuff is awesome. Who knew something so healthy could be so good?

    Shelf life is a week, apparently. Not an issue. It'll be gone long before that time ever hits.

    Tom
    ~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~
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  • Dabutcher
    Dabutcher Posts: 2,631
    edited May 27
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    Slow cooked turkey breast is underrated on the grill. I did four big ones on the BGE for my contribution to family Christmas meal. Turned out excellent!
    Love yours. D
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  • BlueBirdMusic
    BlueBirdMusic Posts: 3,005
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    For lunch yesterday, my first successful seared Yellowfin Ahi Tuna. Delicious with some Sake!
    "Sometimes you have to look to the past to understand where you are going in the future"
    Harry / Marietta GA
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  • pitdogg2
    pitdogg2 Posts: 27,718
    edited July 3
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    q5po490md9fz.jpgBrisket, it's only going to be 95° in the shade with 85° humidity today. Possibly ever strong thunderstorms, yeah baby!kes4txcalozq.jpgTwo hours in...many many more to go...dssp7aqvukpx.jpg


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  • bcwsrt
    bcwsrt Posts: 2,626
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    The smoke is rollin'! 👍

    Brian

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  • xschop
    xschop Posts: 5,702
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    pitdogg2 wrote: »
    q5po490md9fz.jpgBrisket, it's only going to be 95° in the shade with 85° humidity today. Possibly ever strong thunderstorms, yeah baby!kes4txcalozq.jpgTwo hours in...many many more to go...dssp7aqvukpx.jpg


    Just needs a full bacon wrap.
    Don't take experimental gene therapies from known eugenicists.
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  • billbillw
    billbillw Posts: 8,059
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    I saw a smallish brisket at Kroger last night for around $40 ($2.99/lb). I almost bought it, but I really don't have anyone around to eat that much meat lately. My always hungry son has been in Europe all summer and my daughter has been anti-red meat lately. That's the cheapest I've seen beef in a long time though.
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  • bcwsrt
    bcwsrt Posts: 2,626
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    If you have a vacuum sealer, the leftovers freeze well.

    Brian

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  • pitdogg2
    pitdogg2 Posts: 27,718
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    billbillw wrote: »
    I saw a smallish brisket at Kroger last night for around $40 ($2.99/lb). I almost bought it, but I really don't have anyone around to eat that much meat lately. My always hungry son has been in Europe all summer and my daughter has been anti-red meat lately. That's the cheapest I've seen beef in a long time though.

    I would of bought that just on principle alone. Around here it's far more expensive than that.
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  • billbillw
    billbillw Posts: 8,059
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    pitdogg2 wrote: »
    billbillw wrote: »
    I saw a smallish brisket at Kroger last night for around $40 ($2.99/lb). I almost bought it, but I really don't have anyone around to eat that much meat lately. My always hungry son has been in Europe all summer and my daughter has been anti-red meat lately. That's the cheapest I've seen beef in a long time though.

    I would of bought that just on principle alone. Around here it's far more expensive than that.

    I might go back and grab the smallest one available. I could separate it and just cook cook the flat now and save to point for later.
    See profile for rigs. Nothing else here.
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  • pitdogg2
    pitdogg2 Posts: 27,718
    edited July 3
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    billbillw wrote: »
    pitdogg2 wrote: »
    billbillw wrote: »
    I saw a smallish brisket at Kroger last night for around $40 ($2.99/lb). I almost bought it, but I really don't have anyone around to eat that much meat lately. My always hungry son has been in Europe all summer and my daughter has been anti-red meat lately. That's the cheapest I've seen beef in a long time though.

    I would of bought that just on principle alone. Around here it's far more expensive than that.

    I might go back and grab the smallest one available. I could separate it and just cook cook the flat now and save to point for later.

    Then again, i found out yesterday that many places here in town are running real low on pork ribs. In noticing that, the meat counters I noticed were running low on many of the premium items (ribs, shoulder/butts, brisket) for the 4th of July weekend.
    I wouldn't be surprised if it left 10 minutes after you walked by 😜
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  • Geoff4rfc
    Geoff4rfc Posts: 3,023
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    pitdogg2 wrote: »
    q5po490md9fz.jpgBrisket, it's only going to be 95° in the shade with 85° humidity today. Possibly ever strong thunderstorms, yeah baby!kes4txcalozq.jpgTwo hours in...many many more to go...dssp7aqvukpx.jpg


    That's a killer smoker. I had one of those Chargrill pro's while up in WA. Made a few mods to it but it's solid. I'm sure you turn out great smoke on that thing!!
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  • BlueBirdMusic
    BlueBirdMusic Posts: 3,005
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    For July 4th Lunch:

    Pan Seared Wild Sockeye Salmon with Lemon-Butter Sauce and on the side Blistered Green Beans.

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    "Sometimes you have to look to the past to understand where you are going in the future"
    Harry / Marietta GA
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  • BlueBirdMusic
    BlueBirdMusic Posts: 3,005
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    At my desktop this morning about to enjoy breakfast - "egg in a hole" with watermelon and pancake syrup.

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    When I was a very young kid in the 1950's, my mother would prepare these for the family at breakfast. My mother and father called them 'Will Rogers".

    As I got older, I learned the "egg in a hole" name was the most prominent. I suspected my family got the name from listening to the Will Rogers radio show, but I never asked.

    Today, I decided to explore my suspicions with Google AI:
    Yes, calling an "egg in a hole" a "Will Rogers" is a documented, historical regional nickname for the dish. While the official archives do not have Will Rogers discussing the recipe on air, your parents’ nickname for it is a wonderful piece of American culinary folklore.

    Why It Is Called a "Will Rogers"
    The "egg in a hole" is famously known as a polyonymous dish, meaning it has dozens of different regional and familial names. The connection to the humorist stems from a couple of historical likelihoods:
    • The Famous Quote Connection: Will Rogers’ most famous and widely repeated piece of advice was: "If you find yourself in a hole, stop digging". Because the dish is literally an egg dropped into a hole carved out of bread, families in the 1930s and 1940s naturally linked the "hole" in the breakfast to his famous "hole".
    • Pop Culture Marketing: During the 1930s and 1940s, food brands and newspapers frequently named recipes after beloved radio stars to catch the public's eye. While Will Rogers may not have invented or spoken about it, homemakers often adopted these star-studded titles from local newspaper recipe columns.

    Other Colorful Names for the Dish
    If you ever swap stories with people from other regions, you will find they might call it by completely different names:
    • Gashouse Eggs or Bulls-eyes (Common mid-century Midwestern terms)
    • One-Eyed Jacks or Private Eyes (Playing on the look of the yolk)
    • Toad in the Hole (An adaptation of a British sausage dish)
    • Bird in a Cage or Eggs in a Basket

    By the way, my mother never served watermelon and pancake syrup with the "Will Rogers".
    "Sometimes you have to look to the past to understand where you are going in the future"
    Harry / Marietta GA
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  • bcwsrt
    bcwsrt Posts: 2,626
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    I have seen this being prepared on YT, but they always make it sound like it’s their great, new idea. 😝

    What happens to the hole piece?

    Brian

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  • maxward
    maxward Posts: 1,737
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    What, pray tell, does one do with the pancake syrup?
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  • tonyp063
    tonyp063 Posts: 1,152
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    maxward wrote: »
    What, pray tell, does one do with the pancake syrup?

    Ramp up your diabeetus
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  • Upstatemax
    Upstatemax Posts: 2,846
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    Arrived at the cabin later than expected, thanks Saratoga Race Track traffic…

    Immediately seasoned and started resting this:

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    Cooked on the charcoal grill and enjoyed it with a few sides from the butchers shop and a scotch.

    Did I take a pics of it cooked?

    Nope. Way too hungry. 😆
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