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What's on your plate today?
- Thread starter wkoti
- Start date
whylieineedacigar
Yolalatlpwry
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- Dec 2, 2013
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Wrong wine.Steak over-powered the drink, didn't it? Perhaps something more full bodied like a Cabernet Sauvignon or a Merlot.
Doc
I'm just getting into wine drinking, thanks for the info!
Not A Nice Person
Pink.
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- Oct 8, 2008
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Chicken breast stuffed with prosciutto, asparagus, and Havarti---my local supermarket does these gourmet "take and bake" individual serving trays and this one's my favorite. Paired it with butter-roasted mushrooms, Salad Caprese, and a glass of Low Hanging Fruit wine.
~Boar
~Boar
The Black Cloud
Well-Known Member
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- Aug 2, 2006
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Pan fried some chicken thighs in coconut oil and curry powder. Turned out great but every time I cook with the curry powder my house smells like it for a week. There are worse aromas, I suppose.
bfreebern
Yada, Yada, Yada.
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- Jun 22, 2004
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- 17,688
Just boil some eggs at the same time, LOL.
whylieineedacigar
Yolalatlpwry
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Cumin and chili powder as well, I made ground beef and black beans chili last Friday and my whole house still smells like it.
whylieineedacigar
Yolalatlpwry
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The wife has been wanting to eat garlic butter shrimp with fried green plantains (tostones) so yesterday I decided to make some for her. Today I'm hoping to use the leftover shrimps to make something that resembles a lobster roll.... Or I'm guessing that I'll just be making up my own sandwich concoction.
The Black Cloud
Well-Known Member
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- Aug 2, 2006
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Needed some comfort food after this morning. 2 chicken tacos, 2 calamari tacos, and a sweet chili chicken quesadilla from the Kogi BBQ truck helped.
Corneighdo
Corneighdo
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- Nov 17, 2016
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- 657
I FRIGGIN LOVE TOSTONES!
With cream and fried cheese!
duglynukem
Nuclear Advocate
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- Nov 25, 2005
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- 1,620
My son used the four ingredients in the basket to make that outstanding meal. Eggs, zucchini, frozen hash browns and leftover brats.
whylieineedacigar
Yolalatlpwry
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Chopped challenge accepted lol.
The Black Cloud
Well-Known Member
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First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.
Basted with Bone Suckin' Sauce.
The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.
Basted with Bone Suckin' Sauce.
The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.
MadMonk
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whylieineedacigar
Yolalatlpwry
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First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.
Basted with Bone Suckin' Sauce.
The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.
Those look good! I always wanted to make beef ribs. Based on everything that I have read, they do require a lot of time in the smoker. If and when I make them, I'll make sure to put them really early in the AM or maybe overnight. I make the St Louis style a lot and use the 3-2-1 method, they come out perfect every single time.
whylieineedacigar
Yolalatlpwry
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I'm definitely going to try that!
The Black Cloud
Well-Known Member
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- Aug 2, 2006
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- 5,597
First time doing ribs on the smoker. 2 racks of beef short ribs and 1 rack of St Louis cut pork ribs. Rubbed with just a bunch of spices I have in the kitchen.
Basted with Bone Suckin' Sauce.
The pork ribs were done in about 4.5 hours. The beef ribs were stubborn SOB's. I pulled them off and threw them in the oven to speed up the process. In total they got to about 190 degrees after about 6.5 hours. I would have liked to let them keep going on the smoker but rushed them to be ready for dinner. They came out good, although not as tender as I'd hoped and some of the fat/connective tissue hadn't fully rendered out. Still, I'm pleased for it being the 1st try.
Thanks! I had it in mind that they would take between 4-8 hours and in truth these probably would have taken closer to 8 and perhaps beyond. As I said, they were stubborn. I wrapped them in foil after about 5 hours and boosted the temp in the smoker to try to get then going quicker before ditching that for the oven for a quick spell. If I was just cooking for myself I would have left them on the smoker but I was preparing them for dinner with the folks so I rushed them. They still turned out good but not quite as good as they could have been.
Hard to argue with the price of pork, though. That rack of pork was less than half the cost of the beef ribs.