Foodies BS Thread.

I hate this thread. .

 

All done!! Meat just fell off the bones!!

 

^^^^ Oh holy damn....

 

Looks great! I've never smoked a roast. Questions, if you don't mind...what was the cut of meat called on the wrapper (what type of roast)? How did you prep it and how did it turn out? Dry? Moist? Color? Smokiness? Time and temp?

 

It was a chuck roast. I just used some dry rub for seasoning and let it sit over night in the fridge. I did the ribs and roast at 212 degrees for 4 hours. The roast was a little overcooked for my liking and it came out medium well and I'd probably do 3.5 hours next time but I wanted to make sure the ribs were done. The smokiness was just right.

 

Daddy's sage chicken for supper tonite...

 

LT that looks so delicious!!!!!!

 

last night dinnner

 

Cobb Salad

 

Yum

 

Looks good as is, but just offer a tip for anyone making taco salad. As with any salad, the lettuce part is best with dressing, so for taco salad I make a dressing out of approx. 3/4 of your favorite salsa to 1/4 sour cream. Mix the dressing together and then toss your greens in it. Gives you more flavor with every bite. Play with the amount of salsa to sour cream to your liking.

 

Yum by the way, I love taco salad.

 

I do that all the time. I never use recipes - maybe just sometime to get ideas, but then I alter it to my taste by adding what I want or what I have available at the time.

 

One of the 'big steps' for cooking that I've been able to see firsthand:

Much like the PotC reference to "The Code", a recipe is more of a general guideline than a rule.

You have a LOT of wiggle room in most recipes for most things. But, there are times and applications where absolute 100% spot-on compliance is critical. Think baking, for instance.

 

yup, it was a taco salad .! John, thanks for the tip!

Tonight's dinner:

 

I do that when it is time to empty the fridge. I am going to make a stir fry salad tonight. I am also smoking chicken thighs that I marinated in teriyaki,ginger,green onions and honey overnight. I am also smoking a 3 inch thick porterhouse..... hope that comes out good.
I am going to try to stir fry a salad lightly in truffle oil......very lightly panfried or stir fried. something like green onions carrots julienned and some lettuce and tomatoes that I have in the fridge.

 

2 Egg Omlet, with ham, and pepper jack cheese.