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Started By
Message
Post a pic of something youve cooked recently
Posted on 5/29/15 at 2:30 pm
Posted on 5/29/15 at 2:30 pm
I'll start...
Cajun Fried Rice and Asian Wings last night (shrimp, tasso, andouille, crawfish)
Competition rack of spare ribs from last weekend (we didnt win
)
Shrimp and Grits for my Mom on Mother's Day
Mini Crawfish Pies for a couples shower
Gigantic batch of Jambalaya I did for the concessions at a wrestling tournament
Cajun Fried Rice and Asian Wings last night (shrimp, tasso, andouille, crawfish)
Competition rack of spare ribs from last weekend (we didnt win
) Shrimp and Grits for my Mom on Mother's Day
Mini Crawfish Pies for a couples shower
Gigantic batch of Jambalaya I did for the concessions at a wrestling tournament
This post was edited on 5/29/15 at 2:31 pm
8
Posted on 5/29/15 at 2:38 pm to dnm3305
Last night.
Posted on 5/29/15 at 2:40 pm to dnm3305
All looks very good!...
Except for the ribs...
J/k
Except for the ribs...
J/k
Posted on 5/29/15 at 2:40 pm to Dandy Lion
That looks fantastic.
Posted on 5/29/15 at 2:42 pm to OTIS2
quote:
Except for the ribs...
Well, we didnt win...but they didnt last long at our tent either.
Posted on 5/29/15 at 2:45 pm to dnm3305
Jam looks good. Got a recipe for a 5 qt pot?
Posted on 5/29/15 at 2:48 pm to dnm3305
Ribs look delicious.
Posted on 5/29/15 at 2:48 pm to dnm3305
Toaster Scramble,
Posted on 5/29/15 at 2:49 pm to upgrayedd
quote:
Jam looks good. Got a recipe for a 5 qt pot?
I honestly think you cant go wrong with the calculator that's been on here. I didnt use that for this particular batch, but I have looked at the ratios before and they are perfect. One thing Ive noticed is that when it's time to fry the meat (before putting in veg) crank the heat up and stir fry it like you would in a wok. The color is easily attained and it makes for a better color in the end result.
Posted on 5/29/15 at 2:49 pm to dnm3305
quote:
That looks fantastic.
It´s a stock photo.
In all seriousness, did the same (American style Kobe beef from a Korean store), but had MUCH more green going on, to accompany the onions, button mushrooms and shrimp....
Posted on 5/29/15 at 2:49 pm to Will Cover
quote:
Ribs look delicious.
Thank you man.
Posted on 5/29/15 at 2:49 pm to dnm3305
Chicken and ribs off my barrel from Monday.
Posted on 5/29/15 at 2:50 pm to Dandy Lion
quote:
It´s a stock photo.
It still looks awesome.Posted on 5/29/15 at 2:51 pm to LNCHBOX
I saw this in the chicken breast thread which prompt this thread. Interesting that you serve it dry without sauce. I would devour that. Smoke ring looks great on those ribs.
Posted on 5/29/15 at 2:53 pm to dnm3305
I go bake and forth with saucing them. Just depends on the mood. The rub is really good on it's own, and the skin on the chicken gets so crispy. Really good both ways.
The rub is Pit Barrel Cooker all purpose seasoning. Has all the usual stuff in it.
ETA: I better do something fun for my next post
The rub is Pit Barrel Cooker all purpose seasoning. Has all the usual stuff in it.
ETA: I better do something fun for my next post
This post was edited on 5/29/15 at 2:54 pm
Posted on 5/29/15 at 2:54 pm to Dandy Lion
Grilled Baby Romaine Lettuce
Shrimp Roban, fancy plating and all
Grilled Flank Steak
Porterhouse and Filets
Shrimp Roban, fancy plating and all
Grilled Flank Steak
Porterhouse and Filets
Posted on 5/29/15 at 2:57 pm to Will Cover
Mother of God. Those steaks. 
Posted on 5/29/15 at 2:58 pm to Will Cover
Lamb burgers with homemade tzatzki and garlic rosemary fries
Posted on 5/29/15 at 3:00 pm to timbo
Ive never had lamb in a burger patty. Ive had it as a roast and at Greek joints, but never as a stand alone burger. Looks very good, especially with that feta.
Posted on 5/29/15 at 3:05 pm to timbo
The only burger pic I have saved is a deer burger I did a few months ago. Fried japs, fried onions, grilled onions, cheddar, bacon, bbq sauce.
This post was edited on 5/29/15 at 3:06 pm
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