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aceofspadeshq at gee mail.com CBD: cbd at cutjibnewsletter.com Buck: buck.throckmorton at protonmail.com joe mannix: mannix2024 at proton.me MisHum: petmorons at gee mail.com J.J. Sefton: sefton at cutjibnewsletter.com | Food Thread: Pork Ribs Smoked In A Wide Spot On The Road, And What's Up With Beef?![]() ![]() Damn... I love quail! The best I have ever had were from Texas... big and meaty and flavorful. But these are now in the running for peak quailishness. ![]() I like bourbon. I like brown butter. I sort of like peaches. Well, not really, except for the ones my cousin in Colorado grew. But I will tolerate them when accompanied by the other two. Bourbon Brown Butter Peach Ice Cream sounds great, and my experience with homemade ice cream has been uniformly good. Without Comment ![]() This is the sort of dish that is easy to make for a crowd, tastes good, and is easy on the wallet if you really don't want to spend too much on that asshole second cousin who is coming over because your wife is a much nicer person than you are and thinks that excluding him is rude, even though he is... you know... an asshole! Mediterranean Orzo Salad Sometimes red onion can be discordantly sharp when raw; a quick rinse (after slicing) under cold water will fix that. And make this in the summer when the tomatoes are nice and sweet. It will work in February, but those tomatoes will be thick-skinned and a bit tart. I would also double the recipe. It seems a bit skimpy. And I wouldn't add all of the dressing at once. Half, then toss, taste, and add more until you are satisfied. ![]() I thought France would have good garlic, but the Frogs seem to have the same problem we have in the U.S. At least they don't import filthy garlic from China. Pork is great here, but no game, so send all of your extra antelope to: cbd dot aoshq at gmail dot com. Comments(Jump to bottom of comments)1
I hope I am not first
Posted by: Skip at July 20, 2025 04:02 PM (rwUkw) 2
Nice topic!
The best ribs I ever had were purchased from a guy underneath an overpass outside of the front gate at one of the Youngstown Sheet and Tube mills. They were very inexpensive and he'd sell you a beer out of a cooler too. The city would shut him down every month or so and in a week, he'd be back. Posted by: Tonypete at July 20, 2025 04:03 PM (cYBz/) 3
I've learned to embrace my pellet smoker as an "everyday" sort of thing.
Posted by: Martini Farmer at July 20, 2025 04:05 PM (Q4IgG) 4
As a committed beef eater I am very concerned by this trend. Obviously the underlying inflation is driving some of this, but there is also precariousness of the cattle industry, which is notoriously fickle. Is it a trend? Or is it a natural instability in a volatile market?
I wonder if it's a result of the seemingly increased popularity of the carnivore (and beef-only carnivore) diet. Posted by: I used to have a different nic at July 20, 2025 04:05 PM (ExV1e) 5
Have kids gone again for dinner, so making all beef hot dogs (Safeway sale), leftover pork BBQ baked beans, garlic pepper air fried asparagus, and strawberries and blueberries. Yup, everything was a Safeway sale this week, and after gaming past 1am last night, I'm tired (but seeing friends, even virtually, is worth the exhaustion)...
Youth group got homemade cocoa pebble treats (also top 9 allergy free - it's not just Aldi's crispy rice that works), so those are dessert if any come back. If not, there's always something around. Posted by: Nova Local at July 20, 2025 04:06 PM (tOcjL) Posted by: Diogenes at July 20, 2025 04:07 PM (W/lyH) 7
Mmmm....quail.
Posted by: RedMindBlueState at July 20, 2025 04:07 PM (Wnv9h) 8
The price of beef may be a problem going forward, but the declining quality of garlic sure as hell is one now.
Posted by: Additional Blond Agent at July 20, 2025 04:07 PM (AeV3a) 9
Hardly eaten anything in last 27 hours, not motivated or moving well
Posted by: Skip at July 20, 2025 04:08 PM (rwUkw) 10
Start eating, Skip!
Posted by: Additional Blond Agent at July 20, 2025 04:09 PM (AeV3a) 11
That orzo salad doesn't look bad. Not too far off what tge RMBS Mom makes in the summer. But, yeah...one cup of orzo? Use the whole box. Feed an army.
Posted by: RedMindBlueState at July 20, 2025 04:09 PM (Wnv9h) 12
Is it a trend? Or is it a natural instability in a volatile market?
Hillary's investing in cattle futures again? Posted by: mikeski at July 20, 2025 04:10 PM (DgGvY) 13
Come on Skip!
One step at a time, one bite at a time. Posted by: Diogenes at July 20, 2025 04:10 PM (W/lyH) 14
Got a pork shoulder today (see Safeway sale part 2) and some frozen jumbo shrimp, so will be a different week cooking. Gonna crock the pork with just salt and pepper Tuesday and then divvy it up for meals that night and others (probably 3 - doing a BBQ pork sandwich, an Al Pastor taco, and then something off-the-wall with whatever prep sauce I want to get rid of - maybe Tinga?) Yeah, it would be 2 Mexican, and Tinga is always chicken, but I think it would work with some pork...and 2 Mexican is like 2 Italian - such wildly different dishes possible, you don't mind both dishes may use tortillas (vs pasta)...
Posted by: Nova Local at July 20, 2025 04:11 PM (tOcjL) 15
Posted by: Skip at July 20, 2025 04:08 PM (rwUkw
Please stay home, Skip. It sounds like you're really not feeling well. Posted by: FenelonSpoke at July 20, 2025 04:11 PM (2GCMq) 16
9 Hardly eaten anything in last 27 hours, not motivated or moving well
Posted by: Skip at July 20, 2025 04:08 PM (rwUkw) Did you get ill? Posted by: Nova Local at July 20, 2025 04:11 PM (tOcjL) 17
These are a couple of nice and simple quail recipes. I did the fig stuffed one a few years ago and really enjoyed it.
https://youtu.be/ikfAqF_bKuU Posted by: RedMindBlueState at July 20, 2025 04:12 PM (Wnv9h) 18
How well do the pellet smokers just grill? I don’t always want smoke.
Posted by: Advo at July 20, 2025 04:12 PM (jO4mz) 19
The ribs were an unqualifed success. And I can confirm that cooking on a pellet grill is a snap. I was surprised that the ribs were smokier than I was led to believe they would be on a pellet grill.
I also have a Weber and it served me well but it requires a lot of attention, at least from me. One of the reasons for the rise in price in beef is the spread of the New World screwworm. A lot of beef imports have been stopped. Posted by: JackStraw at July 20, 2025 04:12 PM (viF8m) 20
Thanks to Ben Had, several months ago I made some quail up according to instructions from Marjorie Kinnan Rawlings in her Cross Creek Cookery. It was quite tasty. Pan Fried Quail and Gravy.
Posted by: Stephen Price Blair at July 20, 2025 04:12 PM (t4pCP) 21
On the other hand, I have made smoked chicken, and while it was good, the skin was...eh...and the breast was a bit dry every time. So maybe I should embrace authenticity and start harvesting my own salt and pepper and making my own chili powder and grow my own garlic and onions and mustard seed and chopping my own wood and....
I mean, if you're willing to settle, I suppose a smoker made with iron ore you didn't personally extract from the Minnesota Iron Range is...acceptable. If you're one of those people... Posted by: Archimedes at July 20, 2025 04:12 PM (Riz8t) 22
I've smoked the Thanksgiving turkey a couple times. Best turkey ever. I bet chicken would be great too. Spatchcock and salt it the night before, then add rub (without salt) when you smoke it the next day.
Posted by: Paul Jungwirth at July 20, 2025 04:13 PM (q4wrI) 23
I do not have a smoker. I have a small grill. Spouse is the grill master and it works fine.
Posted by: FenelonSpoke at July 20, 2025 04:13 PM (2GCMq) 24
Should grill a hamburger, but have lots to do in the 1 hour I need to leave for work
Posted by: Skip at July 20, 2025 04:13 PM (rwUkw) 25
Hank Hill is here to sell you propane and propane products!
Posted by: NemoMeImpuneLacessit at July 20, 2025 04:14 PM (GjvxI) 26
*considers possible bread comments*
*pours another drink instead* Posted by: Diogenes at July 20, 2025 04:15 PM (W/lyH) 27
My wonderful friends across the street pkanted a pretty big garden this year and are growing their own garlic. I was there for the harvesting. It was pretty cool.
I kept thinking of the Food Thread most of the day. I'm thoroughly cleaning the basement, including my Armagheddon supplies, which are basically hundreds of cans of foodstuff back from supply chains were strained. I'll keep them in case of zombies, but I kept thinking how so much canned food would make the Food Thread weep with sadness..... When I do finish off the basement, I am going to reward myself with Steak Poutine! That actually exists... Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 13.7 % at July 20, 2025 04:15 PM (jvJvP) 28
24 Should grill a hamburger, but have lots to do in the 1 hour I need to leave for work
Posted by: Skip at July 20, 2025 04:13 PM (rwUkw) PBJ is the lunch of champions for school kids for a reason - 1.5 seconds to prep, about 35 seconds to eat...and enough energy to fuel you for awhile... If you don't feel like cooking at all... Posted by: Nova Local at July 20, 2025 04:16 PM (tOcjL) 29
I'll keep them in case of zombies, but I kept thinking how so much canned food would make the Food Thread weep with sadness..... When I do finish off the basement, I am going to reward myself with Steak Poutine! That actually exists... Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 13.7 % at July 20, 2025 04:15 PM (jvJvP) It's an art to turn cans into edible food. If most of the cans are single items foods, you can actually make things that border on delicious...and some even cross the border! I'm usually a can snob for most things, thanks to my mom, but it's good to be skilled in everything. Biggest thing for cans not named tomato are usually to drain, rinse, and dry before attempting anything good... Posted by: Nova Local at July 20, 2025 04:18 PM (tOcjL) 30
A lot in an excellent post, CBD. Ribs are the awesome. Fed 16 on Wednesday with oven ribs. Peaches - only for BBQ sauce. Quail - way overdue for that yumminess. Not good on the beef prices as it is time to order another 1/2. Late lunch here - bacon sammich.
Posted by: scampydog at July 20, 2025 04:19 PM (4x/F3) Posted by: JackStraw at July 20, 2025 04:21 PM (viF8m) 32
My favorite purchase of the week was Kellogg's Extra Chocolate Chunk granola (dairy and nut free) - very on sale (don't pay $6/bag for this - I paid $2.50).
I had a bag of on sale cherries dying. I halved, stemmed, and pitted the remnant bag (no measuring), added 1 TB cornstarch and 2-3TB raw sugar and baked in a 9 inch pan for 30 minutes at 350. Then I took it out, sprinkled about 3 TB-4TB of that granola over the tray and tossed it back in for 5 minutes. Family LOVED it. So much easier that making a "real" crisp topping, and the cherry and tiny bit of dark chocolate was the bomb. Posted by: Nova Local at July 20, 2025 04:22 PM (tOcjL) 33
I smoked on a Weber kettle for decades. Long smokes were a struggle.
Couple of years ago I bought a Traeger and could not be happier! I can easily do day long smokes, run to the store and generally not be chained to it. And the food!!!! Posted by: Ghbucky at July 20, 2025 04:22 PM (/xDbx) 34
Sorry, but F minus on the graph.
No units on the vertical axis or described in the title. 2.24 what? Pounds per cubic furlong? Posted by: Person who took too many math classes at July 20, 2025 04:25 PM (XQo4F) 35
I also have a Traeger pellet smoker/grill. I've not done one of those 8 - 18 hour cooks as that's a lot of meat for two people to consume. But a rack of ribs, chicken wings, thighs, breasts, burgers, porkchops and fish all cook on it in less than a couple hours.
Posted by: Martini Farmer at July 20, 2025 04:28 PM (Q4IgG) 36
Is that a crane arm mounted on the smoker? What the hell are you doing, Jack?
Posted by: Aetius451AD work phone at July 20, 2025 04:28 PM (zZu0s) 37
That would a hammock behind the smoker.
Posted by: JackStraw at July 20, 2025 04:31 PM (viF8m) 38
A pulled pork is a lot of food, but leftovers freeze well and can be used in all kinds of things.
Pulled pork chili is amazing Posted by: Ghbucky at July 20, 2025 04:31 PM (/xDbx) Posted by: JackStraw at July 20, 2025 04:33 PM (viF8m) 40
Regarding beef prices:
When I drive from the city to our farm, the first outskirts are small land holdings with homes on 5-20 acres. LOTS of these small plots now have a few to a dozen beef cattle on them. As I go farther out, the acreages get larger and most of the grass areas are also covered in cattle. Right now there are lots of cow/calf pairs that are being fattened. Further, the main cattle producing region running from Texas to South Dakota has had a lot of rain this spring. The prairie grass is coming in thick and nutritious and the shallow drinking ponds are now full again. Eventually, beef prices will start going at least sideways. Posted by: Pillage Idiot at July 20, 2025 04:34 PM (HlyYF) 41
38 A pulled pork is a lot of food, but leftovers freeze well and can be used in all kinds of things.
Pulled pork chili is amazing Posted by: Ghbucky at July 20, 2025 04:31 PM (/xDbx) Yeah, I considered chili, but my boys have been loving my recent ground beef chilis (to the point that 4lbs of beef and 2 lbs of beans worth of chili gets eaten at one meal - to be fair to them, my sides are only fruit salad and tortilla chips when I make it b/c I do know they'll just want the chili), so we've been doing that a lot this summer, while the person who can't handle beer and onions in foods is in Europe... Posted by: Nova Local at July 20, 2025 04:34 PM (tOcjL) 42
> Pulled pork chili is amazing
------ We did a white chili with some leftovers once. More soupy than chili, but really good. Posted by: Martini Farmer at July 20, 2025 04:35 PM (Q4IgG) 43
We mostly smoke bacon and sausages. Short smokes, and low temps, so the pellet grill we bought just didn't do.
The offset horizontal smoker was a pain for sausages, cause we had to stack them and turn them. So... took an old electric upright smoker I had, bought an aftermarket firebox, and made an upright offset. Makes those sausage smokes just right. Posted by: MkY at July 20, 2025 04:35 PM (cPGH3) 44
That is JackStraw's new smoker! I'm surprised it fits in Rhode Island!
----------- And hammock on top to boot. We don't roll that way in MO. Too hot. Posted by: olddog in mo at July 20, 2025 04:35 PM (q//dC) 45
I’ve got a GMG. Freaking awesome.
The pizza oven attachment is amazing as well. 2-3 minute homemade pizza will make you never buy another delivery pizza. Worth every penny. Posted by: ZooomZooom at July 20, 2025 04:35 PM (KF/1Z) 46
I'm usually a can snob for most things, thanks to my mom, but it's good to be skilled in everything. Biggest thing for cans not named tomato are usually to drain, rinse, and dry before attempting anything good...
Posted by: Nova Local at July 20, 202 I'll have to try different things once I'm settled in. I'm actually fine just eating whatever from the can after any needed heating. And since it's just me in the house, there's no great desire to do anything too special. I wonder if there are any members of the Horde here living alone that still really like to make elaborate meals for themselves.... Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 14.1 % at July 20, 2025 04:36 PM (jvJvP) 47
Pulled pork chili is amazing
Now that sounds like a great idea. Posted by: JackStraw at July 20, 2025 04:33 PM I want to do brisket chili but I never seem to have any brisket left over to experiment with. I almost bought a brisket on sale the other day at HEB but the $85 price tag prevented me from making the purchase. Posted by: Mister Scott (Formerly GWS) at July 20, 2025 04:36 PM (e5NfL) 48
I also have a Traeger pellet smoker/grill. I've not done one of those 8 - 18 hour cooks as that's a lot of meat for two people to consume.
I have a Traeger, and while I've done a chicken on it, mostly I do brisket and pork for pulled pork. The large briskets from Costco (15-18 lbs) can take 16-20 hours, but it's so worth it. Posted by: Archimedes at July 20, 2025 04:36 PM (Riz8t) 49
Last week found me visiting my Mom, who had just bought a six-burner propane grill, with "some assembly required." My brother hauled the big box from the store to her house. It was 95 degrees outside and the sun was blasting down on the patio where the grill was going.
Fortunately, Mom has a big living room. We pushed the furniture back, laid down a plastic trap, and proceeded to assemble the grill in the comfort of air conditioning. With four people working (one reading instructions, one passing in parts and fasteners, and two turning wrenches) it went together fast. The grill was then carried out through the double doors to the patio, where it will live happily ever after. Posted by: Idaho Spudboy at July 20, 2025 04:37 PM (bawFb) 50
A pulled pork is a lot of food, but leftovers freeze well and can be used in all kinds of things.
Pulled pork chili is amazing Posted by: Ghbucky We use it for burritos, too. Green chili... Posted by: MkY at July 20, 2025 04:38 PM (cPGH3) 51
If you are having trouble with the temperature in your Weber stop using water, use a terracotta dish wrapped in aluminum foil on top of the bowl & stop micro managing the temp, let it go & leave the top vent open & adjust the bottom vents .
Posted by: Bob at July 20, 2025 04:38 PM (YiqZD) 52
How well do the pellet smokers just grill? I don’t always want smoke.
Posted by: Advo You have to check the pellet smoker, the one We have has a slide so you can get direct flame. It will grill with no problem. Posted by: AZ deplorable moron at July 20, 2025 04:38 PM (pGb63) 53
How long does it take to heat up a wood pellet grill?
Posted by: olddog in mo at July 20, 2025 04:39 PM (q//dC) 54
Does anyone know why there isn't a light in the freezer?
Posted by: Weasel at July 20, 2025 04:39 PM (7s0sL) 55
I'll have to try different things once I'm settled in.
I'm actually fine just eating whatever from the can after any needed heating. And since it's just me in the house, there's no great desire to do anything too special. I wonder if there are any members of the Horde here living alone that still really like to make elaborate meals for themselves.... Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 14.1 % at July 20, 2025 04:36 PM (jvJvP) It doesn't have to be elaborate. The other trick is to pair the canned item with some fresh item. Especially with fruits (since you wouldn't dry those out). Posted by: Nova Local at July 20, 2025 04:39 PM (tOcjL) 56
How well do the pellet smokers just grill? I don’t always want smoke.
Posted by: Advo The one we had would do a sear just like a charcoal grill. Oklahoma Joe name on it, but made by ? Posted by: MkY at July 20, 2025 04:40 PM (cPGH3) 57
How long does it take to heat up a wood pellet grill?
It follows a program that usually takes mine about 20 minutes. Posted by: Archimedes at July 20, 2025 04:40 PM (Riz8t) 58
Ive tried my hand with turning the pork into tamales, but I really really suck at tamale technique!
Posted by: Ghbucky at July 20, 2025 04:41 PM (/xDbx) 59
>>I want to do brisket chili but I never seem to have any brisket left over to experiment with. I almost bought a brisket on sale the other day at HEB but the $85 price tag prevented me from making the purchase.
There is a great butcher shop a couple of towns over. Large variety usually in stock but he will special order just about anything. But pricey. I would do brisket more often but the price is getting a bit out of hand. Posted by: JackStraw at July 20, 2025 04:41 PM (viF8m) 60
I developed a taste for bourbon when I was about 10 years old. I tried scotch, which my dad liked, and I thought it tasted like a combination of cleaning fluid and diesel fuel. 100 proof liquor made from honey is really tasty - and habit forming.
Posted by: Bonecrusher at July 20, 2025 04:41 PM (6KkyI) 61
https://www.oklahomajoes.com/rider-dlx-1200-pellet-grill
This is the one. SIL we gave it to loves it. Posted by: MkY at July 20, 2025 04:42 PM (cPGH3) 62
Grilled this week
beef short ribs Chicken breast and thighs with grilled corn Pork chops with grilled peaches Burgers and hot dogs Next week Sausage and peppers Swordfish Posted by: San Franpsycho at July 20, 2025 04:42 PM (JvZF+) 63
Does anyone know why there isn't a light in the freezer?
Posted by: Weasel ------------- To help you find the freezer burnt stuff in the back? Posted by: olddog in mo at July 20, 2025 04:42 PM (q//dC) 64
> How well do the pellet smokers just grill? I don’t always want smoke.
Posted by: Advo ---------- I use mine to grill all the time. At the highest setting is can char most anything. I do the 'zero - 400' wings on it in about an hour. Crispy skins and all. Posted by: Martini Farmer at July 20, 2025 04:42 PM (Q4IgG) 65
FWIW, we're toasting the first word ever uttered from another surface today...
"Houston, Tranquility Base here. The Eagle has landed" Posted by: man at July 20, 2025 04:42 PM (tubbA) 66
Agree on the quail recipes.
Been out working on the farm recently before we hit a 100. I am hearing bobwhite calls everywhere! The chicks have just hatched over the last few weeks and they are currently out feeding with their parents! I hope we have a bumper crop of quail this year. We do have a million bugs right now, so the young chicks should all be fat and happy. Posted by: Pillage Idiot at July 20, 2025 04:42 PM (HlyYF) Posted by: MkY at July 20, 2025 04:43 PM (cPGH3) 68
Pellet grill + Bluetooth thermometer = perfect BBQ every single time. If you can't make perfect BBQ with that rig... Just give up and stick to tofu and soy-burgers. Science beats Traditional BBQ Voodoo Magic Wishcasting. Posted by: naturalfake at July 20, 2025 04:43 PM (iJfKG) 69
It doesn't have to be elaborate. The other trick is to pair the canned item with some fresh item. Especially with fruits (since you wouldn't dry those out).
Posted by: Nova Local at July 20, 2025 04:39 PM (tOcjL) My late parents loved a salad I made. A huge can of bean medley, chopped yellow pickled radish, sliced onions, canned ham, sliced dill pickles. Nothing too elaborate but it was really good. Everyone have a great night. Back to the basement. Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 14.1 % at July 20, 2025 04:43 PM (jvJvP) 70
I made plum jam yesterday from my early yellow plums.
I don't actually have a recipe, but I used about 6 cups of plums, five cups of sugar pectin and lemon juice. I tested to see if it was thick enough by dribbling it off the wooden spoon, and by temperature. I could have stood cooking it down longer, but it is tasty. It made 10 half pints, but one of the jars broke during processing. Probably heat shock. My suggestion to anyone who is home canning, is to get a gas stove to put up in the shade outside. It saves on cleanup and it gets you some outside time. Posted by: Kindltot at July 20, 2025 04:44 PM (D7oie) 71
I do not trust running my pellet smoker at high grilling temps because I use it so much for long smokes I’m afraid of a grease fire and I’m too lazy to give it a thorough cleaning before.
I use a gas grill for high direct heat. Posted by: Ghbucky at July 20, 2025 04:44 PM (/xDbx) 72
The last brisket I bought at Costco was $4 a pound. It was Prime.
At the same time, they had Choice at $5 a lb. I bought the Prime, although with brisket, there's enough fat that you don't really need it. Posted by: Archimedes at July 20, 2025 04:44 PM (Riz8t) 73
54 Does anyone know why there isn't a light in the freezer?
Posted by: Weasel at July 20, 2025 04:39 PM Because the forecast didn't call for light frost? Posted by: Pillage Idiot at July 20, 2025 04:44 PM (HlyYF) 74
So... took an old electric upright smoker I had, bought an aftermarket firebox, and made an upright offset.
Makes those sausage smokes just right. Posted by: MkY Great idea! I was looking at a decommissioned big propane tank for an upright. Posted by: AZ deplorable moron at July 20, 2025 04:44 PM (pGb63) 75
Does anyone know why there isn't a light in the freezer?
Posted by: Weasel ------------- To help you find the freezer burnt stuff in the back? ------------- I read that "is a light in the freezer." Nevermind. Posted by: olddog in mo at July 20, 2025 04:46 PM (q//dC) 76
How long does it take to heat up a wood pellet grill?
Posted by: olddog Depends on your desired temp, Higher temps take longer! Posted by: AZ deplorable moron at July 20, 2025 04:47 PM (pGb63) 77
How well do the pellet smokers just grill? I don’t always want smoke.
Posted by: Advo I usually crank my WPG up to 600* to grill. Nice sear on my steaks every time. In general, the higher the temp, the less smoke produced. Unless you want smoke...That's why God made reverse searing. Posted by: naturalfake at July 20, 2025 04:47 PM (iJfKG) 78
https://tinyurl.com/p3jd826x
Great idea! I was looking at a decommissioned big propane tank for an upright. Posted by: AZ deplorable moron Small amount of welding for the exhaust pipe. Used a 4" hole saw to make the entry point. Believe it or not, the legs aligned. Posted by: MkY at July 20, 2025 04:48 PM (cPGH3) 79
As a committed beef eater I am very concerned by this trend. Obviously the underlying inflation is driving some of this, but there is also precariousness of the cattle industry, which is notoriously fickle. Is it a trend? Or is it a natural instability in a volatile market?
FWIH, it is a combination of the drought affecting the grazing in the west, changing regulations on leasing federal grazing land choking the smaller ranches out, changing rules on processing meat for market choking out the smaller butchers, and the rising price of feed due in part to the drought and growing corn for ethanol fuel. My Niece's husband says that calves were going this year for what he used to be able to sell a steer, and I think he wished he had a few. As a side note, hay locally is going for next to nothing for what was left of last year's crop. I think there is going to be a drive to rebuild the herds with prices like this. Posted by: Kindltot at July 20, 2025 04:48 PM (D7oie) 80
Pellet grills are the best. I have a Pit Boss.
My favorite part of grilling is the smell when the pellets are just catching and the wispy smoke starts. Divine. Posted by: jsg at July 20, 2025 04:49 PM (1l+t9) 81
Pork is for bfast
Real Ribs come from Moo Cows. Posted by: rhennigantx at July 20, 2025 04:50 PM (gbOdA) 82
Pellet grills are the best. I have a Pit Boss.
My favorite part of grilling is the smell when the pellets are just catching and the wispy smoke starts. Divine. Huh. My favorite is when I eat what came out of it. Posted by: Archimedes at July 20, 2025 04:50 PM (Riz8t) 83
Does anyone know why there isn't a light in the freezer?
Posted by: Weasel "The 2AM munchies" don't usually lead you to things requiring defrosting? Posted by: mikeski at July 20, 2025 04:51 PM (DgGvY) 84
That’s a serious smoker. I use a Masterbuilt electric myself, which is the same idea. The electric smoker is a game changer, whichever brand or type you buy.
Quail is delicious. Never see it on menus anymore, sadly. I think the price of beef is dependent on many things, not just cow prices. I have certainly not seen a doubling of the price of beef in 4 years. Posted by: Elric the Bladiest Blade at July 20, 2025 04:51 PM (guV8E) 85
The New World screwworm.
https://tinyurl.com/5a37bwad Posted by: JackStraw at July 20, 2025 04:21 PM (viF8m) Look up "Ivermectin and New World Screwworm" Posted by: Kindltot at July 20, 2025 04:51 PM (D7oie) 86
I live in cattle country, there’s a herd 1/2 mile away so beef is readily available and hasn’t become overly expensive. I love quail, preferably grilled. I have a Recteq smoker and used it last evening to grill a tri tip. This thread is fabulous and now I want quail. The tri tip was the best, it was thin and rather large and marinated. It shrank as it cooked and was juicy, leftovers tonight. Finally made roasted carrots that even hubby nec would eat, he dislikes cooked carrots. Bought pre peeled really small baby carrots. Put them in a plastic bag with olive oil, salt and minced garlic for a bit. Then Baked them at 375 til they started to blacken a bit, yummy.
Posted by: neverenoughcaffeine at July 20, 2025 04:52 PM (2NHgQ) 87
82 Pellet grills are the best. I have a Pit Boss.
My favorite part of grilling is the smell when the pellets are just catching and the wispy smoke starts. Divine. Huh. My favorite is when I eat what came out of it. Posted by: Archimedes at July 20, 2025 04:50 PM (Riz8t) That would be eating, not grilling... Posted by: jsg at July 20, 2025 04:52 PM (1l+t9) 88
I’m too lazy to give it a thorough cleaning before.
I use a gas grill for high direct heat Posted by: Ghbucky Time to bribe the wife!!!! Posted by: AZ deplorable moron at July 20, 2025 04:53 PM (pGb63) 89
Jackstraw, that's a good looking smoker!
Posted by: AZ deplorable moron at July 20, 2025 04:55 PM (pGb63) 90
I wonder if there are any members of the Horde here living alone that still really like to make elaborate meals for themselves....
Posted by: Stateless Sometimes. But they're things that keep and reheat well. Mexican foods, Cajun foods, braised meats, typical Thanksgiving fare, etc. Posted by: mikeski at July 20, 2025 04:55 PM (DgGvY) 91
>>Look up "Ivermectin and New World Screwworm"
Of course. Good thing because there is a real and growing threat of screwworms coming from imported beef. It's already in Mexico. Posted by: JackStraw at July 20, 2025 04:55 PM (viF8m) 92
Hola foodsters.
Posted by: Pete Bog at July 20, 2025 04:55 PM (OrYp7) 93
Traeger pellets work best in my PB grill.
I've tried most varieties of them and hickory just works for pretty much everything I do, so it's all I use anymore. Posted by: jsg at July 20, 2025 04:56 PM (1l+t9) 94
Huh. My favorite is when I eat what came out of it.
Posted by: Archimedes at July 20, 2025 04:50 PM (Riz8t) That would be eating, not grilling... Let's not bicker and argue about oo's right and oo's wrong. I'm obviously right. Posted by: Archimedes at July 20, 2025 04:56 PM (Riz8t) 95
> I’m too lazy to give it a thorough cleaning before.
------ Vacuuming the grill out... I'd have never thought I'd be doing this, but every couple uses I have to get all the pellet ash up so the firebox doesn't get clogged. Posted by: Martini Farmer at July 20, 2025 04:56 PM (Q4IgG) 96
>>Jackstraw, that's a good looking smoker!
Thanks. It seems fairly idiot proof which is a plus for me. Posted by: JackStraw at July 20, 2025 04:56 PM (viF8m) 97
My cooking isn't too elaborate. Texas Chilli and bacon cheese burgers lately.
Posted by: Boss Moss at July 20, 2025 04:56 PM (cpKvf) 98
The cornbelt needs to become the beefbelt.
Posted by: Boss Moss at July 20, 2025 04:58 PM (cpKvf) 99
wonder if there are any members of the Horde here living alone that still really like to make elaborate meals for themselves....
Posted by: Stateless Sometimes. But they're things that keep and reheat well. Mexican foods, Cajun foods, braised meats, typical Thanksgiving fare, etc. Posted by: mikeski at July 20, 2025 04:55 PM (DgGvY) —— I live alone and cook for myself. I don’t know if I’d say I cook elaborate meals for myself, but they’re home-cooked with various courses. At least as good as you’d find in 95%of restaurants. I save the elaborate dinners for when girls come over. That’s like Colt 45 — works every time. Posted by: Elric the Bladiest Blade at July 20, 2025 04:58 PM (guV8E) 100
54 Does anyone know why there isn't a light in the freezer?
Posted by: Weasel at July 20, 2025 04:39 PM Yes, tests showed that the filament in the light bulb could not withstand going from frozen to on fire for the amount of times you open the freezer door. Posted by: Scuba_Dude at July 20, 2025 05:00 PM (Jm6kM) 101
Yep, vacuum out the ash in the pellet grill or you may have pellets continuing to burn even after cool down. We use an ash vac left over from having pellet stoves for heating.
Posted by: neverenoughcaffeine at July 20, 2025 05:01 PM (2NHgQ) 102
I live alone and cook for myself. I don’t know if I’d say I cook elaborate meals for myself, but they’re home-cooked with various courses. At least as good as you’d find in 95%of restaurants. e
Far too many restaurants offer a really mediocre to poor product nowadays. That's why I avoid eating out unless it's at a restaurant that I know has quality. Unfortunately, that usually translates into a high price. The worst, though, is when you pay the high price, and get the mediocre experience. That's why I generally prefer to cook than go out. At least then I know there's someone who gives a damn involved in the food prep. Posted by: Archimedes at July 20, 2025 05:01 PM (Riz8t) 103
Let's not bicker and argue about oo's right and oo's wrong.
I'm obviously right. Posted by: Archimedes at July 20, 2025 04:56 PM (Riz8t) Might want to consult Magic 8 ball on this one. Besides that, have it your way. Posted by: jsg at July 20, 2025 05:01 PM (1l+t9) 104
Time to bribe the wife!!!!
Posted by: AZ deplorable moron at July 20, 2025 04:53 PM (pGb63) OK, story time: When we put our first deck on the house I just had my old weber Kettle. I was travelling a lot, and my wife decided she wanted a gas grill for the convenience. So, we got a weber gas grill. I joked around about getting a 3rd grill and my wife started retorting that we had to have a bigger deck. a decade rolls by and the wood deck is in need of repair. We decide to replace it with composite. Deck contractor comes out and tells us that the old deck boards were shortened for some reason, and that the standard boards will add a foot to the deck. Won't cost anything for it. And that, boys and girls, is how a Traeger got added to my grill collection! Posted by: ghbucky at July 20, 2025 05:02 PM (/xDbx) 105
As a pellet grill user (currently RecTeq Bullseye Deluxe, latest of many), I cannot emphasize this enough: GET SMOKIN' PECAN PELLETS. They are made from pecan shells and their smoke tastes roughly one hojillian times better than standard wood pellets.
Posted by: John Bowen at July 20, 2025 05:02 PM (hld89) 106
Thanks. It seems fairly idiot proof which is a plus for me.
Posted by: JackStraw Selecting the right time and cook temp as well as finishing temp is the art part of smoking. I picked up the two pack of chef IQ Bluetooth thermometers, they really help get the finish temp ight. Posted by: AZ deplorable moron at July 20, 2025 05:03 PM (pGb63) 107
Smokin pecan pellets… got it
Posted by: Ghbucky at July 20, 2025 05:05 PM (/xDbx) 108
We must petition Bluebell to start making Bourbon Brown Butter Peach Ice Cream now. So there'll be enough this October.
Posted by: Eromero at July 20, 2025 05:06 PM (LHPAg) 109
>>Selecting the right time and cook temp as well as finishing temp is the art part of smoking.
I picked up the two pack of chef IQ Bluetooth thermometers, they really help get the finish temp ight. I have a Meater Bluetooth temp probe that I use for the Weber but if you look at the lower lefthand side of the GMG you will see two built in probes. I watched grill and rib temps on my phone. It really is decadent. Posted by: JackStraw at July 20, 2025 05:07 PM (viF8m) 110
wonder if there are any members of the Horde here living alone that still really like to make elaborate meals for themselves....
Posted by: Stateless Long ago and far away, when I was single, I would make a Bigger meal, elaborate or no, on Sundays. Sometimes something like a big big pot of chili or stew to eat a few times during the week. Sometimes a snazzy Mexican dish courtesy of Diane Kennedy's cookbooks. It just depended on how I felt. I made nice meals for gals I was dating, but that's not eating alone. I used a wok a lot...lots of variation possible and you can do it quickly. I like good food and don't want to live on hot dogs and Chef Boyardee(or however it's spelled). Posted by: naturalfake at July 20, 2025 05:07 PM (iJfKG) 111
I use a lot of mesquite pellets, and oak, and hickory, and pecan, cherry and maple as well.
Posted by: AZ deplorable moron at July 20, 2025 05:07 PM (pGb63) 112
Eating quail is at least as much effort as eating lobster with much less enjoyment.
Just have the chicken and relax, man. Posted by: San Franpsycho at July 20, 2025 05:07 PM (JvZF+) 113
you will see two built in probes. I watched grill and rib temps on my phone.
It really is decadent. Posted by: JackStraw That's sweet my smoker is old it has a meat and ambient on the display, hence the chef iq. Posted by: AZ deplorable moron at July 20, 2025 05:10 PM (pGb63) 114
I have only ever lived alone just after graduating college and it was bliss but I often ate dinner standing over the kitchen sink or right from the pot.
Posted by: San Franpsycho at July 20, 2025 05:10 PM (JvZF+) 115
I wonder if there are any members of the Horde here living alone that still really like to make elaborate meals for themselves....
Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 14.1 % at July 20, 2025 04:36 PM I don't do "elaborate", per se, but on weekends I do like to make things that require more time and steps than things I make during the week. I like to play with my food. Posted by: RedMindBlueState at July 20, 2025 05:12 PM (Wnv9h) 116
When I was a dead-broke college student, I made elaborate meals almost every night. Ramen with chicken flavor. Ramen with beef flavor. Ramen with shrimp flavor …
Posted by: Elric the Bladiest Blade at July 20, 2025 05:13 PM (guV8E) 117
99 wonder if there are any members of the Horde here living alone that still really like to make elaborate meals for themselves....
Posted by: Stateless Sometimes. But they're things that keep and reheat well. Mexican foods, Cajun foods, braised meats, typical Thanksgiving fare, etc. Posted by: mikeski at July 20, 2025 04:55 PM (DgGvY) —— I live alone and cook for myself. I don’t know if I’d say I cook elaborate meals for myself, but they’re home-cooked with various courses. At least as good as you’d find in 95%of restaurants. I save the elaborate dinners for when girls come over. That’s like Colt 45 — works every time. Posted by: Elric the Bladiest Blade at July 20, 2025 04:58 PM (guV8E) Mrs. E is on the road so after church I went to Loggins, an OLD local family-style eating place, to load up for $17. Posted by: Eromero at July 20, 2025 05:13 PM (LHPAg) 118
RMBS, I have a wonderful quail supplier.
Posted by: Ben Had at July 20, 2025 05:16 PM (HFcKg) 119
Ive tried my hand with turning the pork into tamales, but I really really suck at tamale technique!
Posted by: Ghbucky at July 20, 2025 04:41 PM (/xDbx) The worst tamale I ever had was fantastic. Posted by: CharlieBrown'sDildo at July 20, 2025 05:16 PM (nlz/9) 120
For the "R2D2" Weber smoker, on solution for steady temps is to use Thermoworks's Smoke X4 (or the Signals controller) + the Billows fan. I use it and it's simple to use and doesn't need permanent installation.
Today I made a "Faux Carbonara" using PastaGrammar's recipe that uses Philadelphia Cream Cheese and Pecorino Romano cheeses mixed to together. No need for eggs. Certainly a different taste (the saffron sees to that) and I used the recipe as a foundation because I substituted some leftover bacon for the usual guanciale. Posted by: mrp at July 20, 2025 05:16 PM (rj6Yv) 121
RMBS, I have a wonderful quail supplier.
Posted by: Ben Had at July 20, 2025 05:16 PM Jealous, I am. 😄 Posted by: RedMindBlueState at July 20, 2025 05:17 PM (Wnv9h) 122
RMBS, They ship.
Posted by: Ben Had at July 20, 2025 05:17 PM (HFcKg) 123
My newish flat top grill is a lot of fun. After several cooks, I've pretty much got the methodology down flat and can make some great food for breakfast, lunch or dinner. Last night, I made smash burgers. (If you're an "It's Always Sunny..." fan, be sure to watch the third episode of the new season now playing on HULU!) A few weeks ago, before heading off for our German/Belgian vacay, I made Oklahoma Onion Burgers, and those are pretty great. They may be my new favorite burger...if you've got a flat top or just a could griddle or cast iron pan, give them a try. They're larruppin'!!! Posted by: naturalfake at July 20, 2025 05:19 PM (iJfKG) 124
Eating quail is at least as much effort as eating lobster with much less enjoyment.
Posted by: San Franpsycho at July 20, 2025 05:07 PM (JvZF+) Those were boneless quail. Just the leg as a handle. Posted by: CharlieBrown'sDildo at July 20, 2025 05:20 PM (nlz/9) 125
RMBS, I have a wonderful quail supplier.
Posted by: Ben Had at July 20, 2025 05:16 ----------- I can attest to that. Thanks again, Ben Had. Posted by: olddog in mo at July 20, 2025 05:21 PM (q//dC) 126
Didn't have tje hamburger, just the roll.
Off to work, have a great afternoon everyone Posted by: Skip at July 20, 2025 05:22 PM (rwUkw) 127
If youre looking for something kinda fun, try Garbage Food Night. It’s a game I play so, so, sometimes by myself, but usually with a girl. The girl will pick a cheap garbage food. The challenge is for me to take that crap and turn it into a delicious, upscale meal.
So far, I’ve done it with garbage like ramen, tater tots, frozen White Castle hamburgers, frozen chicken nuggets, frozen Salisbury steak, and that fake crabmeat. Posted by: Elric the Bladiest Blade at July 20, 2025 05:22 PM (guV8E) 128
Eating quail is at least as much effort as eating lobster with much less enjoyment.
Posted by: San Franpsycho at July 20, 2025 05:07 PM (JvZF+) Those were boneless quail. Just the leg as a handle. Posted by: CharlieBrown'sDildo at July 20, 2025 05:20 PM (nlz/9) The closest I've come to eating quail is roasting Cornish game hens. Posted by: mrp at July 20, 2025 05:22 PM (rj6Yv) Posted by: Archimedes at July 20, 2025 05:22 PM (Riz8t) 130
Those were boneless quail. Just the leg as a handle.
Posted by: CharlieBrown'sDildo at July 20, 2025 05:20 PM (nlz/9) === I need people to de-bone my quail too! Posted by: San Franpsycho at July 20, 2025 05:24 PM (JvZF+) 131
Ramen ...
In my last Ramen phase, I threw out the flavor packet and used chicken boullion to intensify the flavor. A sliced clove of garlic, some dried basil, and before serving, I would add a TB of olive oil and a healthy pinch of shredded mozzarella. Posted by: mrp at July 20, 2025 05:27 PM (rj6Yv) 132
112 Eating quail is at least as much effort as eating lobster with much less enjoyment.
Just have the chicken and relax, man. Posted by: San Franpsycho at July 20, 2025 05:07 PM I cannot harvest ANY lobsters at my farm. The quail just fly right up into the center of my shotgun pattern. Plus the dogs enjoy "earning" their keep! Posted by: Pillage Idiot at July 20, 2025 05:27 PM (HlyYF) 133
Did a gorgeous seer on a couple of ribeyes yesterday. Smoked to perfection, pulled off, turned the pellet grill up to 425 then tossed back on the grill briefly. Also caramelized some carrots in bacon fat and pressed garlic.
The lovely Mrs Blake was thrilled. I think mainly because she didn't have to cook. Posted by: Blake - semi lurker at large at July 20, 2025 05:27 PM (Vq1kH) 134
127 If youre looking for something kinda fun, try Garbage Food Night. It’s a game I play so, so, sometimes by myself, but usually with a girl. The girl will pick a cheap garbage food. The challenge is for me to take that crap and turn it into a delicious, upscale meal.
So far, I’ve done it with garbage like ramen, tater tots, frozen White Castle hamburgers, frozen chicken nuggets, frozen Salisbury steak, and that fake crabmeat. Posted by: Elric the Bladiest Blade at July 20, 2025 05:22 PM (guV8E) Fake crab meat reminds me of my california roll casserole...I haven't done that in awhile...gonna need to put that on my list (the way to have fresh salmon when you have less money - cut it with the crap and make effectively a huge 9 by 13 california roll with no rolling or fiddly bits)... Posted by: Nova Local at July 20, 2025 05:28 PM (tOcjL) 135
DRIED BEANS ... After seeing a comment posted somewhere else on the interwebs (about using distilled water to soak and cook dried beans), I'm happy to report that my first test was a success ... The commenter of the post (who performed much experimenting after having relocated to a city with very hard water), determined nothing added -- such as salt or baking soda or anything else -- was able to soften the beans ... However, using 50% distilled water and 50% tap water to soak the beans, followed by cooking the soaked/drained beans in 100% distilled water, made a huge difference ... My experiment this week involved using a pound of pinto beans -- three years beyond their Best Buy Date -- and they were super soft! ... YMMV, but I thought this tip was worth sharing.
Posted by: Kathy at July 20, 2025 05:28 PM (qpw89) 136
An amazingly accurate, artistic recreation of Quail Dinner Night at CBD's: https://www.youtube.com/watch?v=JamnCWXNsPs Posted by: naturalfake at July 20, 2025 05:28 PM (iJfKG) 137
I bought the Prime, although with brisket, there's enough fat that you don't really need it.
Posted by: Archimedes at July 20, 2025 04:44 PM (Riz8t) I agree. Brisket rarely dries out from lack of fat. I'll bet it's just too high temp and too long a cook. Posted by: CharlieBrown'sDildo at July 20, 2025 05:29 PM (nlz/9) 138
Any done blocks of cheese in their smoker? I hear it is fussy and low temp.
Posted by: scampydog at July 20, 2025 05:29 PM (4x/F3) 139
I live alone and cook for myself. I don’t know if I’d say I cook elaborate meals for myself, but they’re home-cooked with various courses. At least as good as you’d find in 95%of restaurants. e
Far too many restaurants offer a really mediocre to poor product nowadays. That's why I avoid eating out unless it's at a restaurant that I know has quality. Unfortunately, that usually translates into a high price. The worst, though, is when you pay the high price, and get the mediocre experience. That's why I generally prefer to cook than go out. At least then I know there's someone who gives a damn involved in the food prep. Posted by: Archimedes at July 20, 2025 05:01 PM (Riz8t) —— Correct. Sadly, price is no guarantee of anything. I took a girl to one of those Michelin star places that cost a fortune. It was her birthday. It was terrible. Not only was the food mediocre at best, the waitress was very pushy trying to upsell us on everything. It was actually a fun night because we spent the entire night laughing at the food and service. I did get my money’s worth. Posted by: Elric the Bladiest Blade at July 20, 2025 05:30 PM (guV8E) Posted by: Ghbucky at July 20, 2025 05:30 PM (/xDbx) 141
I won't do electric grilling or smoking. That's just me and I respect those who do. (not really)
For wood, I just pick it up on the side of the road when I see Tree Trimming going on or after a storm and they're clear it up. Oak works well. Hickory is, of course wonderful. Make sure you remove the bark. I'm jealous, it's too darn hot in S Florida to be outside Posted by: YosemiteSatchmo at July 20, 2025 05:31 PM (dlO9y) Posted by: CharlieBrown'sDildo at July 20, 2025 05:31 PM (nlz/9) 143
Congratulating myself for freezing a bunch of hatch chilies. Made some more chili rellenos jose.
Posted by: Ben Had at July 20, 2025 05:32 PM (HFcKg) 144
ny done blocks of cheese in their smoker? I hear it is fussy and low temp.
Posted by: scampydog Yeah, cheeses are a true cold smoke, less than 100 degrees, and preferably somewhere around 80. I've used flexible dryer vent over the chimney of my offset, and run it into a cardboard box with racks. Works great. 1 or 2 hours, max. Great way to smoke salmon, too. Learned it from Alton Brown. Posted by: MkY at July 20, 2025 05:33 PM (cPGH3) 145
Thanks. It was good to hear from people alone and how they eat.
I'm like my father and am happy eating fruits, vegetables, nuts, rice or bread, sardines and I'll cook chicken. I'm fine with simple meals. My brother left me Grandma's kick ass huge metal roaster? that she used to cook turkeys in. Mom and I used that several times too. It's a big, heavy, quality thing that will outlast my future children. Lol. Sweet. Thanks for the replies. I appreciated reading how other singles eat. Back to work. Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 14.1 % at July 20, 2025 05:34 PM (jvJvP) 146
I have a Cheap Offset Smoker. The fuel is expensive, any long project is tedious AF, and results are mixed. A heavier unit with bigger firewood would help.
What I can do reliably is get smoke flavor in without really getting temp into the core. Then reverse sear / finish in a stew or braise to have easy temperature control. It ain't Texas BBQ, but it's doable. I'm learning the outdoor Dutch Oven too so I could do this kind of thing for campouts. Posted by: Bombadil at July 20, 2025 05:35 PM (MX0bI) 147
I cannot harvest ANY lobsters at my farm.
---------- Branding Day at the Lobster Corral is no laughing matter. Posted by: Cicero (@cicero43) at July 20, 2025 05:36 PM (BK31K) 148
I live alone. Most elaborate thing I will make is either beef stew or jambalaya.
Posted by: Scuba_Dude at July 20, 2025 05:37 PM (Jm6kM) 149
Ramen with chicken flavor. Ramen with beef flavor. Ramen with shrimp flavor …
Posted by: Elric the Bladiest Blade at July 20, 2025 05:13 PM (guV8E) Macaroni and cheese. Perhaps with cut hot dogs. Posted by: Aetius451AD work phone at July 20, 2025 05:37 PM (zZu0s) 150
Posted by: naturalfake at July 20, 2025 05:28 PM (iJfKG)
That is one f*cking weird movie. Posted by: CharlieBrown'sDildo at July 20, 2025 05:31 PM (nlz/9) True. I read it was the result of drinking unshaken Manhattans. Posted by: naturalfake at July 20, 2025 05:37 PM (iJfKG) 151
I've used flexible dryer vent over the chimney of my offset, and run it into a cardboard box with racks. Works great. 1 or 2 hours, max.
Great way to smoke salmon, too. Learned it from Alton Brown. Posted by: MkY --------- Thanks. Posted by: scampydog at July 20, 2025 05:39 PM (4x/F3) 152
131 Ramen ...
In my last Ramen phase, I threw out the flavor packet and used chicken boullion to intensify the flavor. A sliced clove of garlic, some dried basil, and before serving, I would add a TB of olive oil and a healthy pinch of shredded mozzarella. Posted by: mrp at July 20, 2025 05:27 PM (rj6Yv) This is my recipe too. Posted by: Eromero at July 20, 2025 05:39 PM (LHPAg) 153
150 I read it was the result of drinking unshaken Manhattans.
Posted by: naturalfake at July 20, 2025 05:37 PM And had an aversion to maple syrup. Posted by: Scuba_Dude at July 20, 2025 05:40 PM (Jm6kM) 154
"That is JackStraw's new smoker! I'm surprised it fits in Rhode Island!"
------- There isn't a single square mile of Rhode Island that wouldn't be improved by adding a smoker like that. Posted by: 496 at July 20, 2025 05:41 PM (d9xWE) 155
Grilling spatchcock quail on a hot wood fire requires a long set of tongs but delivers a great outcome. About2-3 minutes a side. A little garlic red wine reduction for a drizzle on a bed of dressed greens.
Tasty. Posted by: Pete Bog at July 20, 2025 05:41 PM (OrYp7) 156
Mmm ramen
I like to bikepack, and a staple for me is ramen w a tuna packet. Just need a camp stove to boil water and hi cal, hi sodium meal w protein And it weighs very little Posted by: Ghbucky at July 20, 2025 05:41 PM (/xDbx) 157
Velvetta shells and cheese. Bacon preferred.
Those knorr/lipton rice dishes. Creamy chicken was probably my favorite there. Posted by: Aetius451AD work phone at July 20, 2025 05:42 PM (zZu0s) 158
> Ramen ...
--------- I've seen refrigerated toppings at a couple stores for Ramen. "Kits." Maybe 3 different varieties with different spices/herbs, veggies and toppings. No clue on good/bad... Posted by: Martini Farmer at July 20, 2025 05:42 PM (Q4IgG) Posted by: Bombadil at July 20, 2025 05:42 PM (MX0bI) 160
the apples are just coming ripe, so I am back to making apple crisp. Right now the apples are just a little too green, when they get fully ripe the apple crisp will be wonderful.
Posted by: Kindltot at July 20, 2025 05:43 PM (D7oie) 161
Have we ever gotten cbds read on table syrup? Like the caro shit?
Posted by: Aetius451AD work phone at July 20, 2025 05:43 PM (zZu0s) 162
Never had ramen.
Posted by: Ben Had at July 20, 2025 05:43 PM (HFcKg) 163
Never had ramen.
Posted by: Ben Had at July 20, 2025 05:43 PM (HFcKg) I always took a hammer to the noodles before heating them. Perfect. Posted by: Aetius451AD work phone at July 20, 2025 05:44 PM (zZu0s) 164
162 Never had ramen.
Posted by: Ben Had ---------- Starving college years, I'll never have it again. Posted by: scampydog at July 20, 2025 05:45 PM (4x/F3) 165
Over regulation (which escalated in the previous administration 10 fold, based on "environmental" concerns), is a primary driving force in increased beef costs.
It will likely be a focus of the current administration in the not too distant future. Posted by: Orson at July 20, 2025 05:45 PM (dIske) 166
For a game dinner a buddy had every year, I made what we called quail Florentine.
Baked the quail til just done (ugly, pale) then de-boned it, mixed with a little onion, little garlic and cooked spinach. Wrapped in won-ton wrappers and deep fried. Posted by: MkY at July 20, 2025 05:45 PM (cPGH3) 167
But sometimes convenience is a powerful thing.
Or being able to sleep through the night without having to jack with the firebox. And to be falling down drunk and still smoke meat. Posted by: Unknown Drip Under Pressure at July 20, 2025 05:47 PM (a4flb) 168
Pellet grills are great but the ultimate cheat is a smoker like a Cookshack
https://tinyurl.com/8wb9pvsh Because I am compelled to have every device known to man for smoking or grilling meats. Posted by: Pete Bog at July 20, 2025 05:47 PM (OrYp7) 169
Just took a batch of apple cookies out of the oven. When they cool, they'll get a maple-powdered sugar glaze.
Posted by: screaming in digital at July 20, 2025 05:47 PM (DnMuk) 170
For all you pork fans out there, be sure to pay a visit to Germany. They have the art of cooking various cuts of pork down to an art there. And the beer is the best. Belgian beer is awesome too. Probably, all beer is awesome when it comes straight from the barrel. While the delightful and occasionally intoxicated Mrs naturalfake and I were drinking at the Delirium bar in Brussels, I noticed that a lot of people were ordering the Delirium Red, which is a cherry-based Belgium ale. Delightful stuff! It may be my new fave and I'm not usual a fruit beer fan. BONUS! Though I believe that Delirium Red is a seasonal brew, you can currently find it in the US. I saw it yesterday in the local Total Wine and immediately bought two 4-packs. I suggest you do the same. You won't regret it. Posted by: naturalfake at July 20, 2025 05:48 PM (iJfKG) 171
137 I bought the Prime, although with brisket, there's enough fat that you don't really need it.
Posted by: Archimedes at July 20, 2025 04:44 PM (Riz8t) I agree. Brisket rarely dries out from lack of fat. I'll bet it's just too high temp and too long a cook. Posted by: CharlieBrown'sDildo at July 20, 2025 05:29 PM Marital bliss - Bride of PI likes to eat the leanest portion of the brisket, I like the fattiest portion. We each start at our own end and meet in the middle. (Or significantly beyond PI's portion of the middle line.) Posted by: Pillage Idiot at July 20, 2025 05:48 PM (HlyYF) 172
Yeah, you gotta smoke that shit.
Posted by: toby928 is this a trope? at July 20, 2025 05:50 PM (J8LVW) 173
162 Never had ramen.
Posted by: Ben Had ---------- Starving college years, I'll never have it again. Posted by: scampydog at July 20, 2025 05:45 PM (4x/F3) --- I still like ramen. Easy and quick to make and you can season it however you like. I usually top it with a couple of slices of cheese. Eat with saltine crackers. Tasty and filling. Posted by: "Perfessor" Squirrel at July 20, 2025 05:50 PM (IBQGV) 174
161 Have we ever gotten cbds read on table syrup? Like the caro shit?
Posted by: Aetius451AD work phone at July 20, 2025 05:43 PM (zZu0s) Maple > caro Posted by: Nova Local at July 20, 2025 05:50 PM (tOcjL) 175
I really want a slice of Dutch apple pie.
Or is common usage apple strusel pie? I am talking about an apple pie filling that is usually more heavily spiced than you standard apple lattice pie. Topped with a crumble topping and sometimes white icing drizzled on top. Posted by: Aetius451AD work phone at July 20, 2025 05:50 PM (zZu0s) 176
Small family/single person cooking tip: Go ahead and cook a large portion of something that makes good leftovers. Maybe freeze half and work on eating the other half during the week. Make a large batch of something else, and now you have variety in your leftover choices. Vary the presentation -- use the last couple of servings of a broiled salmon fillet to make a salmon salad-type spread for sandwiches. Slice up leftover grilled sausages and serve alongside a couple of eggs for breakfast. (Adding eggs to anything makes it breakfast, right?)
Posted by: Emmie celebrates the Audacity of Trump! at July 20, 2025 05:50 PM (FMtrg) 177
142 Posted by: naturalfake at July 20, 2025 05:28 PM
That is one f*cking weird movie. Posted by: CharlieBrown'sDildo at July 20, 2025 05:31 PM Agreed. However, that is not really responsive as to whether that scene is an accurate depiction of a quail dinner at your house. ![]() Posted by: Pillage Idiot at July 20, 2025 05:51 PM (HlyYF) 178
Ooh, seeing the crackers thing.
My wife mixed chevre cheese with some unflavored Greek yogurt, and mixed in fresh (dried) dill. My yolly yosh that was good! Posted by: MkY at July 20, 2025 05:51 PM (cPGH3) 179
Heh, I just now noticed the hammock. Good idea, to position the foot end of the hammock over the vent. Nobody likes cheesy feet; this way you can have _smoked_ cheese.
Posted by: Bombadil at July 20, 2025 05:51 PM (MX0bI) 180
I’ve been a Traeger guy for a long time but my most recent acquisition is a disappointment. Very finicky and no I dint want the app on my phone.
Quit raising beef when the boys moved away for good. Freezer is run down. May be time to buy a few steers and start over. Hard to build a herd buying steers however. Posted by: Pete Bog at July 20, 2025 05:51 PM (OrYp7) 181
Has anyone here had any experience with any of the fan controllers being used on smokers?
Posted by: pawn at July 20, 2025 05:52 PM (QB+5g) 182
Hard to build a herd buying steers however.
I hear all you have to do is relabel them to fix that. Posted by: Stephen Price Blair at July 20, 2025 05:53 PM (t4pCP) 183
I still like ramen. Easy and quick to make and you can season it however you like. I usually top it with a couple of slices of cheese. Eat with saltine crackers.
Tasty and filling. Posted by: "Perfessor" Squirrel at July 20, 2025 05:50 PM (IBQGV) So, still a 22 year old male ![]() The correct answer is some sliced enoki mushrooms, chopped green onion, chopped cilantro (love this herb with ramen), and a 9 minute soft boiled egg sliced in half...and use an air fried ramen or BETTER a fresh noodle ramen and make your own broth (but since we're keeping it simple, an airfried dried bag with its own spice packet works with the fresh stuff). Posted by: Nova Local at July 20, 2025 05:53 PM (tOcjL) 184
Hard to build a herd buying steers however.
Posted by: Pete Bog at July 20, 2025 05:51 PM (OrYp7) Well I guess they could adopt baby cows. I mean that seems to be what gay humans do... Posted by: Aetius451AD work phone at July 20, 2025 05:53 PM (zZu0s) 185
Branding Day at the Lobster Corral is no laughing matter.
Posted by: Cicero (@cicero43) at July 20, 2025 05:36 PM I am more than happy to grab a pair of heavy welding gloves and help you ... as long as I get paid my daily wages in grilled lobster! Posted by: Pillage Idiot at July 20, 2025 05:54 PM (HlyYF) 186
Pellet grills are great but the ultimate cheat is a smoker like a Cookshack
https://tinyurl.com/8wb9pvsh Because I am compelled to have every device known to man for smoking or grilling meats. Posted by: Pete Bog at July 20, 2025 05:47 PM (OrYp7) My first wood pellet grill was a Cookshack PG-500. Loved that thing. Made lots of great food on it. But then it died I wanted to get another but, dang!!!, if the cost hadn't tripled over what I originally paid. So, Weber got my biz. Posted by: naturalfake at July 20, 2025 05:54 PM (iJfKG) 187
Well I guess they could adopt baby cows. I mean that seems to be what gay humans do...
Posted by: Aetius451AD work phone at July 20, 2025 05:53 PM (zZu0s) That solves half the problem. Posted by: Pete Bog at July 20, 2025 05:55 PM (OrYp7) 188
Have we ever gotten cbds read on table syrup? Like the caro shit?
Posted by: Aetius451AD work phone at July 20, 2025 05:43 PM (zZu0s) Sugar syrup. No.flavor, other than artificial. So....shit! Posted by: CharlieBrown'sDildo at July 20, 2025 05:55 PM (nlz/9) 189
Oh ramen (real stuff) is great. The instant/dried are perfectly suitable for certain everyday things. But the good restaurant stuff is a favorite while in Japan. Lots regional variation (so far have liked them all, though the incredibly salty black sesame ramen in Toyama was pushing it).
Fortunately SoCal has quite a bit of good ramen now, including branches of many Japanese outfits. Though I'm sort of itchin' to enjoy that $1/150ishYen exchange rate again. Restaurant eating in the US is absurdly expensive now. The exchange rate makes the very good restaurants in one of the world's historically most expensive countries cheaper than here. Posted by: rhomboid at July 20, 2025 05:56 PM (1m82a) 190
Smoked lobster tails sound great.
Posted by: JackStraw at July 20, 2025 05:58 PM (viF8m) 191
I agree. Brisket rarely dries out from lack of fat. I'll bet it's just too high temp and too long a cook. Sams Warehouse "Prime" works well, they skip Choice and offer Select. Choice is the best price point for marbling and success. Prime is overkill but is better than Select which takes a pit wizard to do right. Of course, it helps, regardless of the grade to inject the hell out of the brisket. I've gotten to where I separate the point from the flat so I can pull one before the other out of the pellet grill. Rectec once offered a cold smoker attachment for a bunch of money. I'm thinking that Jim Bill Joe Bob wasn't thinking of the delicate smoke flavor on French cheeses because Rectec pull the accessory within a year. Posted by: Unknown Drip Under Pressure at July 20, 2025 05:59 PM (a4flb) 192
Has anyone here had any experience with any of the fan controllers being used on smokers?
Posted by: pawn at July 20, 2025 05:52 PM (QB+5g) Yes. See #120. Posted by: mrp at July 20, 2025 05:59 PM (rj6Yv) 193
182 Hard to build a herd buying steers however.
I hear all you have to do is relabel them to fix that. Posted by: Stephen Price Blair at July 20, 2025 05:53 PM 3 y.o. "redneck" children on farms know that you can't get eggs from roosters or milk from a bull. College-educated Democrats don't understand the basis for any sexual dimorphism. Can you imagine spending $80,000 per year at an institution of indoctrination to come out DUMBER than a redneck child? Posted by: Pillage Idiot at July 20, 2025 05:59 PM (HlyYF) 194
I have never understood the point of the table syrup. Is it supposed to stand in for sugar in food applications or what?
Posted by: Aetius451AD work phone at July 20, 2025 05:59 PM (zZu0s) 195
Carol syrup? Pecan pie.
Posted by: scampydog at July 20, 2025 05:59 PM (4x/F3) 196
Caro. Dang auto-cucumber.
Posted by: scampydog at July 20, 2025 06:01 PM (4x/F3) 197
162 Never had ramen.
Posted by: Ben Had at July 20, 2025 05:43 PM (HFcKg) --------- $1.50 a meal and a shelf life of 10,000 years. What's not to like? Posted by: Cicero (@cicero43) at July 20, 2025 06:01 PM (BK31K) 198
Carol syrup? Pecan pie.
Posted by: scampydog at July 20, 2025 05:59 PM (4x/F3) Accept no substitutes. My sister's recipe, which came from her MIL, used the light and dark syrups. Posted by: mrp at July 20, 2025 06:01 PM (rj6Yv) 199
OT: oh hey, looks like the overestimated the number of jobs added under Biden by around 800k. No big deal.
Posted by: Aetius451AD work phone at July 20, 2025 06:02 PM (zZu0s) 200
Has anyone here had any experience with any of the fan controllers being used on smokers?
Yeah, it helps if you reassemble the motor the correct way otherwise the auger and fan run backwards. The Rectec controller is by far the best I have used, keeps the temperature spot on and on Xtreme Smoke mode will deliberately burn the pellets inefficiently to maximize smoke. Still, even burning it inefficiently, the Rectec uses far fewer pellets per cook than the Traeger. Posted by: Unknown Drip Under Pressure at July 20, 2025 06:02 PM (a4flb) 201
FUN FACT: In the Neo-Assyrian Empire, dried ramen noodles were the main constituent of sacred monumental temple architecture.
Posted by: Cicero (@cicero43) at July 20, 2025 06:04 PM (BK31K) 202
OT: oh hey, looks like the overestimated the number of jobs added under Biden by around 800k. No big deal.
Posted by: Aetius451AD Saw that. That's one department we haven't heard about shake-ups in...Labor statistics. Don't they also do the inflation stuff? More wish casting than information. Posted by: MkY at July 20, 2025 06:04 PM (cPGH3) 203
135 ... "After seeing a comment posted somewhere else on the interwebs (about using distilled water to soak and cook dried beans)"
I hadn't heard about the distilled water part but our tap water seems to be sufficient for the job. I can say that using dried beans, soaking overnight and slow cooking makes a big improvement over canned beans. Better taste, better texture. And even dried beans MANY years past the use by date worked fine. I've become a fan. I have a redware bean pot from Townsends. Come autumn I plan to make a batch of baked beans, always from scratch. Done correctly, the aroma should fill the kitchen with warm maple and molasses goodness. Good baked beans should be their own food group. Posted by: JTB at July 20, 2025 06:04 PM (yTvNw) 204
Youngest daughter makes ramen for herself all of the time.
Usually sautes a mixture of add-ins in a little pan beside the boiling pot. She then spices it up to taste. She has made many excellent batches! If I am lucky, I get a small serving of her leftovers! Posted by: Pillage Idiot at July 20, 2025 06:05 PM (HlyYF) 205
Instapot does wonderful beans...and quick!
Baked beans should have burnt ends in them, but I can't always do that. I'll eat (good) baked beans for breakfast! Posted by: MkY at July 20, 2025 06:06 PM (cPGH3) 206
199 OT: oh hey, looks like the overestimated the number of jobs added under Biden by around 800k. No big deal.
Posted by: Aetius451AD work phone at July 20, 2025 06:02 PM I believe that "cooking the books" counts as on topic in this thread! Posted by: Pillage Idiot at July 20, 2025 06:07 PM (HlyYF) 207
Ramen with a ton of added stuff was my go-to meal when I was poor.
Posted by: CharlieBrown'sDildo at July 20, 2025 06:07 PM (nlz/9) 208
Just saw buzz aldrin’s post and I’m ashamed I didn’t realize this is the anniversary of the 1st lunar landing.
God speed, Neil! Posted by: Ghbucky at July 20, 2025 06:07 PM (/xDbx) 209
I have a redware bean pot from Townsends. Come autumn I plan to make a batch of baked beans, always from scratch. Done correctly, the aroma should fill the kitchen with warm maple and molasses goodness. Good baked beans should be their own food group.
Posted by: JTB at July 20, 2025 06:04 PM I bought one of those years ago from them and even though I follow their recipe to the letter my beans come out bitter and nasty. One of these days I need to switch out the molasses for more pure maple syrup and see what happens. Posted by: Mister Scott (Formerly GWS) at July 20, 2025 06:08 PM (e5NfL) 210
178 Ooh, seeing the crackers thing.
My wife mixed chevre cheese with some unflavored Greek yogurt, and mixed in fresh (dried) dill. My yolly yosh that was good! Posted by: MkY at July 20, 2025 05:51 PM (cPGH3) Was it just me that read that chevre cheese as chevy chase? Posted by: Eromero at July 20, 2025 06:09 PM (LHPAg) 211
Usually sautes a mixture of add-ins in a little pan beside the boiling pot.
--------- You can put all kinds of random leftover garbage into some ramen noodles and it makes a delightful hobo meal. Posted by: Cicero (@cicero43) at July 20, 2025 06:09 PM (BK31K) 212
Ramen and Velveeta are the apocalypse staples?
Posted by: Ben Had at July 20, 2025 06:09 PM (HFcKg) 213
mrp,
How long have you been using the billows? Do you like it. Had any disasters? I see it has "open lid detection" which I imagine is a big deal as a controller would go nuts when you dropped the temperature rapidly. Posted by: pawn at July 20, 2025 06:09 PM (QB+5g) Posted by: no one of any consequence at July 20, 2025 06:11 PM (3Rpkk) 215
There is the "packer" that is Prime and costs less per pound, but it has a lot of fat and the point section.
The "flat" costs more per pound but doesn't have all the fat. Posted by: no one of any consequence at July 20, 2025 06:12 PM (3Rpkk) 216
>>I have a redware bean pot from Townsends. Come autumn I plan to make a batch of baked beans, always from scratch. Done correctly, the aroma should fill the kitchen with warm maple and molasses goodness. Good baked beans should be their own food group.
It turned into a tourist trap but Durgin Park in Boston used to make fantastic backed beans. Posted by: JackStraw at July 20, 2025 06:12 PM (viF8m) 217
My son smoked a pork butt (shoulder) last weekend. He overslept and by the time he checked on it, it was 207 degrees.
It was sublime. Posted by: no one of any consequence at July 20, 2025 06:15 PM (3Rpkk) 218
Butt is the easiest, and the most forgiving. Hard to beat.
We usually chunk ours into smaller pieces, cause everyone wants the burney outside. Posted by: MkY at July 20, 2025 06:17 PM (cPGH3) 219
207 degrees.
It was sublime. I’ve always figured boiling temp is the drop dead ‘ruin it temp’. My theory is that if it hits there it will steams out all the moisture and basically turn into a husk. Never tested that. Posted by: Ghbucky at July 20, 2025 06:18 PM (/xDbx) 220
218 Butt is the easiest, and the most forgiving. Hard to beat.
We usually chunk ours into smaller pieces, cause everyone wants the burney outside. Posted by: MkY at July 20, 2025 06:17 PM (cPGH3) Even the vegetarians/vegans Posted by: Eromero at July 20, 2025 06:19 PM (LHPAg) 221
When wife taught we had a domestic engineer (Vera) that came in once a week. She'd also watch our first kid. Always made Ramen noodles for herself at lunch. First kid would ask for "Vera noodles" and we didn't have a clue. Vera had to explain it to us.
Posted by: olddog in mo at July 20, 2025 06:21 PM (q//dC) Posted by: Ghbucky at July 20, 2025 06:22 PM (/xDbx) 223
Can confirm. Paired with a Durgin Dark, it made for good eating on an October afternoon...
Posted by: Joe Kidd at July 20, 2025 06:23 PM (bA75n) 224
Think of a GMG grill like your favorite international recipe – ingredients from various places, but prepared with care and expertise. Here’s how it works:
Design and Engineering: Created in the USA Tested in American facilities Engineered to U.S. standards Quality control protocols developed stateside Manufacturing: Components sourced globally Primary assembly in China Final quality checks in the USA American-based support and service ===== Where Are Green Mountain Grills Made? June 12, 2025 by Mike No, Green Mountain Grills are not made in America – they are manufactured in China. Unfortunately, this wasn’t too much of a surprise to us after we did our initial research in the wood pellet grill industry. Traeger jumped ship to overseas manufacturing around the same time. Green Mountain Grills is following a common trend in the industry of relocating manufacturing to China. However, two things really don’t sit well with us about this company in particular. https://tinyurl.com/m66utjad Posted by: andycanuck at July 20, 2025 06:24 PM (2yoRf) 225
209 ... "I bought one of those years ago from them and even though I follow their recipe to the letter my beans come out bitter and nasty. One of these days I need to switch out the molasses for more pure maple syrup and see what happens."
Haven't tried the Townsends recipe. I think the one I use is from an old Better Homes and Gardens cookbook (loose leaf binder style) that everyone had back in the day. The one problem I've had making baked beans is when I don't keep them moist enough while cooking. That turns them into something that looks and tastes like pebbled tar. Posted by: JTB at July 20, 2025 06:27 PM (yTvNw) 226
My 223 comment was in response to Jack Straw's 216 post. Back to the kitchen. Gotta keep the sauce moving...
Posted by: Joe Kidd at July 20, 2025 06:27 PM (bA75n) 227
I am currently baking Greek meatballs, and yes, I know keftedes are supposed to be dredged in flour and fried in olive oil, but we are not doing that. We are having it with lemon couscous and a Greek salad.
Posted by: Piper at July 20, 2025 06:30 PM (p4NUW) 228
After Mr k. passed I now only cook for 1. We had a tradition of grilling ribs on the Sunday of a Major . So today I fired up the grill and made a rack. I don't like BBQ sauce on mine so I just use a rub. They turn out great. I have a smoker but there is something wrong with it so I used charcoal. It's more work but good.
As far as beef goes, we have a friend who raises them and we always got a 1/2 a beef every year. This year I am just getting a 1/4 and probably shouldn't do that. I still have about 12 roasts left in the freezer from our last one, and I'm not a fan. I will have to give them away to make room for more. I love not having to buy hamburger at the store. I still have about 15 steaks left to eat up but that should be easy! Posted by: Molly k. at July 20, 2025 06:31 PM (j/yko) 229
mrp,
How long have you been using the billows? Do you like it. Had any disasters? I see it has "open lid detection" which I imagine is a big deal as a controller would go nuts when you dropped the temperature rapidly. Posted by: pawn at July 20, 2025 06:09 PM (QB+5g) The Billows fan is reliable, I returned one after several months of use. Treat it with respect, and when you install it (it has wire spring clips for installation) make sure the Billows is lined up with a fire ring hole. Otherwise, you don't get the full effect of wind on fire. The other thing to watch out for is to make sure your temp probes don't fall into the smoker near the fire. The heat does bad things to the probes when that happens. Don't ask me how I know. Thermoworks is very good when it comes to customer service, but when I make a boo boo, I just order a replacement part. Posted by: mrp at July 20, 2025 06:31 PM (rj6Yv) 230
212 Ramen and Velveeta are the apocalypse staples?
Posted by: Ben Had at July 20, 2025 06:09 PM (HFcKg) Nah, too much fat in both...they go bad too quick. Apocalypse would be beans, honey, and rice...maybe not all together, although who knows... Posted by: Nova Local at July 20, 2025 06:33 PM (tOcjL) 231
Most churches in the South have their own cookbooks.
Posted by: Eromero at July 20, 2025 06:35 PM (LHPAg) 232
227 I am currently baking Greek meatballs, and yes, I know keftedes are supposed to be dredged in flour and fried in olive oil, but we are not doing that. We are having it with lemon couscous and a Greek salad.
Posted by: Piper at July 20, 2025 06:30 PM (p4NUW) Frying at home typically sucks for clean up anyway. I'd just drizzle the olive oil over the finished product (meatballs on the couscous) if you feel like you're missing out on the fat. Then, both the meatballs and couscous benefit...heck, I'd serve the salad on top, and you could charge about $45/plate (vs serving it as a meat and two and all separate)... Posted by: Nova Local at July 20, 2025 06:36 PM (tOcjL) 233
You might get a nasty flavor in the baked beans if you cook them too hot. Also some beans are better than others. I remember soybeans being extra nasty when mom got them in the 70's because they were cheaper. Also look to your molasses, there are different types, you might take a shot with just brown sugar.
Posted by: Kindltot at July 20, 2025 06:40 PM (D7oie) Posted by: RedMindBlueState at July 20, 2025 06:40 PM (Wnv9h) 235
162 Never had ramen.
Posted by: Ben Had at July 20 Real ramen is amazing, we have a great ramen place in Mobile that if you pay them enough they bring it over here. In a pinch, Oceans Halo makes a good kelp based ramen broth. It’s easy enough to use that with ramen noodles and not have to eat Top Ramen. We add bok Choy, raw bean sprouts, red chili oil, medium boiled egg and whatever protein we have, or none at all. Posted by: Piper at July 20, 2025 06:41 PM (pZEOD) 236
As far as beef goes, we have a friend who raises them and we always got a 1/2 a beef every year. This year I am just getting a 1/4 and probably shouldn't do that. I still have about 12 roasts left in the freezer from our last one, and I'm not a fan. I will have to give them away to make room for more. I love not having to buy hamburger at the store. I still have about 15 steaks left to eat up but that should be easy!
Posted by: Molly k. at July 20, 2025 06:31 PM (j/yko) You can cut the roast up, depending what type it is...chuck or similar can then we done as stew or another long cook braise...ribeye or similar could be done as quick cook stir fry or fajitas... Posted by: Nova Local at July 20, 2025 06:42 PM (tOcjL) 237
Any done blocks of cheese in their smoker? I hear it is fussy and low temp.
Posted by: scampydog hen you smoke cheese you can go no higher than 67F, Butterfat melts at 68F. I use an offset with just a smoke tube full of pellets. Works well. Posted by: AZ deplorable moron at July 20, 2025 06:43 PM (pGb63) 238
Frying at home typically sucks for clean up anyway. I'd just drizzle the olive oil over the finished product (meatballs on the couscous) if you feel like you're missing out on the fat. Then, both the meatballs and couscous benefit...heck, I'd serve the salad on top, and you could charge about $45/plate (vs serving it as a meat and two and all separate)...
Posted by: Nova Local at July I basted the pan with olive oil, hoping that suffices. ☺️. I will drizzle with olive oil if they don’t look juicy enough on their own. I will pile it all up and tell the crew it’s a Greek Bowl. Posted by: Piper at July 20, 2025 06:44 PM (pZEOD) 239
I'm trying to understand the view panel in the photo of the GMG grill. If the pellet grill is generating any level of smoke, that glass is going to soon be like looking at the moon through a welder's mask.
I thought it was cool having a light in my grill, but in the middle of a low-n-slow brisket cook, the lamp was useless. Better to put temp probes in and trust the plan. I get it, if you're lookin' you're not cookin'. Posted by: Unknown Drip Under Pressure at July 20, 2025 06:45 PM (a4flb) 240
I basted the pan with olive oil, hoping that suffices. ☺️. I will drizzle with olive oil if they don’t look juicy enough on their own. I will pile it all up and tell the crew it’s a Greek Bowl. Posted by: Piper at July 20, 2025 06:44 PM (pZEOD) And now we're becoming long-lost sisters...I've got sushi bowl, eel roll bowl, fajita bowl, Mexican bowl, etc...everything can be a bowl! I'm gonna make your bowl (and just skip any dairy in the greek salad) soon! Posted by: Nova Local at July 20, 2025 06:48 PM (tOcjL) 241
Posted by: Nova Local at July 20, 2025 06:48 PM (tOcjL)
---- That reminds me I haven't made chicken bowl in a while! Posted by: Weasel at July 20, 2025 06:51 PM (06wU2) 242
.ribeye or similar could be done as quick cook stir fry or fajitas...
Lupe Tortilla has this $100 Filet Mignon Fajitas menu item. That is extravagant, but divine. Up until being spoiled by that, HEB fajita meat was the go-to for grilling fajitas. Beef skirt can only be improved so far. Every now and then I get from Sams their "day-old" prime filet mignon steaks. Reverse sear and then slice and its better than Lupe Tortilla. The tortillas also play a significant role in the taste, but the FM just falls apart upon eating and is outstanding. Posted by: Unknown Drip Under Pressure at July 20, 2025 06:52 PM (a4flb) 243
241 Posted by: Nova Local at July 20, 2025 06:48 PM (tOcjL)
---- That reminds me I haven't made chicken bowl in a while! Posted by: Weasel at July 20, 2025 06:51 PM (06wU2) No time like the present! ![]() Posted by: Nova Local at July 20, 2025 06:52 PM (tOcjL) 244
All this quail talk makes me want to revisit Suzanne Spicer's quail gumbo recipe. Good stuff.
I made Yu Xiang Pork today. Thin shreds of pork loin stir-fried with tree ear mushrooms, bamboo shoots, ginger, garlic, and pickled chili relish. Came out really well, with some extra attention to avoid cooking those pork slivers. Posted by: Splunge at July 20, 2025 06:53 PM (N3mKE) 245
Ramen. WTF happened to Oriental Flavor?
Posted by: no one of any consequence at July 20, 2025 06:53 PM (3Rpkk) 246
AZdeplorable makes the best smoked cheeses ever.
Posted by: Ben Had at July 20, 2025 06:56 PM (HFcKg) 247
ushi bowl, eel roll bowl, fajita bowl, Mexican bowl, etc...everything can be a bowl! I'm gonna make your bowl (and just skip any dairy in the greek salad) soon!
Posted by: Nova Local at July 20, 2025 06:48 Just the feta would be out for you. I will tell you how it goes! Posted by: Piper at July 20, 2025 06:57 PM (pZEOD) 248
If your smoker has GPS and a smartphone app, you have first world problems...
I'm a rustic and I'm out and proud, haters! Posted by: Rev. Wishbone at July 20, 2025 06:59 PM (/gTjv) Posted by: no one of any consequence at July 20, 2025 07:00 PM (3Rpkk) 250
I didn't know chickens could bowl.
Posted by: fd at July 20, 2025 07:00 PM (vFG9F) 251
Which teams are playing in the Chicken Bowl?
Posted by: Bertram Cabot, Jr. at July 20, 2025 07:01 PM (63Dwl) 252
AZdeplorable makes the best smoked cheeses ever.
Posted by: Ben Had Thank you. I'm going to blush! Posted by: AZ deplorable moron at July 20, 2025 07:03 PM (pGb63) 253
I've got a Masterbuilt 560 gravity feed charcoal griller and smoker. It can smoke for about 10 hours or so, but it can also go up to about 600F degrees for grilling. Temperature control is great and start up only takes about 5 minutes. It can burn any type of charcoal as well as hardwood. I just finished a large pork butt on it.
Posted by: MichiCanuck at July 20, 2025 07:07 PM (ufuUR) 254
Gun thread up!
Posted by: AZ deplorable moron at July 20, 2025 07:07 PM (pGb63) 255
About once a month or so I make Deluxe Ramen -- homemade stock, chopped green onion, pickled carrot matchsticks, egg, mushrooms, and a slice of whatever meat we've got left over. Good stuff.
Posted by: Trimegistus at July 20, 2025 08:18 PM (78a2H) 256
I have been using a kommado style ceramic grill (Big Green Egg) for forever. I can fire it up at 700 degrees to grill a thick ribeye in about 12 minutes that would put Ruth-Chris to shame, or load it up with charcoal & wood to smoke a pork butt for 14+ hours on one charge of coal. The biggest advantage I have found in using the thick ceramic cooker is that it is extremely well insulated. Running at 500 degrees, you can touch the outside and it is hot, but if it was metal, you would lose skin. To maintain a particular temp over long cooks, the amount of heat generated from the coal is less because you aren't losing so much heat through the sides of the grill. The heat flux through the cooking cycle is what dries out your meat.
Posted by: Dino58 at July 20, 2025 09:45 PM (szqGL) 257
Lupe Tortilla’s regular beef fajitas are already amazing. I’d surely like to try ‘better than’.
I use a Weber kettle to grill and smoke, but I can’t do the low temperature stuff, like cheese. Using a two probe Thermoworks to watch food and cooking temperature has been a big improvement. I tried one of the Meater probes, but it uses a weak blue tooth connection, and it has a short range at my house. Last week, we got a big hunk of salmon. Marinated it in Italian salad dressing with a few sprigs of rosemary. Smoked it at ~275 - 300 for an hour and a half. Easy prep and so rich. My wife made a lemon rice pilaf to go on the side. Posted by: Advo at July 20, 2025 10:01 PM (jO4mz) 258
""$1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets.""
$1200 bottle of bourbon better come with a blistering hot chick wearing it around her neck as a necklace and 2 plane tickets to some exotic location. Posted by: Berserker-Dragonheads Division at July 20, 2025 10:23 PM (snZF9) 259
I got a pellet smoker, and I’m no longer a complete barbecue klutz.
Baby backs are repeatedly amazing., and I am, at this moment, smoking beef short ribs. The internal temp has stalled( need 205*) but I’m being patient. It’s getting late, but there will be no microwaving to get things settled! If I have to finish, wrap for resting, and eventually refrigerate, then that’s the plan. There’s tomorrow, after all. Lucky I didn’t carve up the freshly harvested summer squash yet either. Damn! 9+ hours at 225. Gonna be good, but, I’m a little let down. Good Barbecue and properly smoked meats. You just have to wait it out… Posted by: Gunslinger at July 20, 2025 10:30 PM (7hdjp) 260
I have tried the experiment for getting better vodka.
Take cheap vodka and run it through your water filter a few times. Works. Not sure if it works for anything that is not supposed to be tasteless or odorless. Don't do it with the Pappy Van Winkle since lightening still around. Posted by: PTSD giver at July 21, 2025 12:47 AM (KVlfh) Processing 0.04, elapsed 0.0489 seconds. |
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