Foodies BS Thread.

Cant wait to see the outcome!

 

The ribs have been on for almost an hour I think,or was it half hour??? I dont know.... I am really excited about this ribeye, I was just looking at smoked ribeye recipes. I think I am just going to throw it right in the smoker as is.... Maybe make up some quick herb butter I dont know yet.

 

Less talking..more pictures, haha.

 

I know, I know less talk more pictures... I have tried to get the pictures uploaded but no luck right now. The smoked ribeye was absolutely delicious!!! Everyone liked it ALOT!!!! I have tried to get all 5 pics uploaded, no luck as of now. Sorry I will try tomorrow, as soon as I get up. Talk to you guys later, everyone just left.

 

Here we go,finally.

Here is all the meat right after it came off the grill.



Here are the normal cut ribeyes that got grilled



Here is the main piece, the smoked ribeye. This guy was on the smoker for almost 5 hours and on the grill just to make sure it cooked all the way through.

 

Anyone have experience making Hibachi? My girlfriend is nuts about Hibachi (chicken or shrimp) and I told her I would learn to make it for her so I could make it for her down the road.

So anyone have experience with it?

 

That meat looks amazing Tough!!

 

Everything came out very good!!!

 

I bet!!

Nice!!

 

Nice!!!

Here is a bacon recipe I found on Pinterest

Nutella Bacon

 

I agree...

 

breakfast burrito!!!!! eggs, chorizo, bacon, mushrooms, cheese and salsa!

 

This is my tomato sausage soup, after about two years of making it monthly and tweaking it as I went along. This is the recipe that's actually printed out on paper and next to the stove in the 'go-to' pile now.


Ingredients:
* 1 pound hot Italian sausage
* 1 pound medium Italian sausage
(note - if you don't like spicy heat, use all medium or garlic sausage)
* 1 sweet onion, chopped
* 2 (14 ounce) cans petite cut or diced tomatoes (do NOT drain!)
* 6 cups (or 2x26oz) stock - I use beef and chicken, home-made is best, but store bought is OK
* 2 tablespoons basil (or italian spice mix, if you have that)
* 2 cups pasta - I use egg noodles, but you can also use spirals, penne, whatever
* about 5 whole garlic cloves, minced
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 cup chopped mushrooms (fresh is best)
* 1 1/2 - 2 cups shredded cabbage
* black pepper to taste

As usual, I prep all my ingredients before starting to cook. I like having everything laid out so I don't wind up missing something. The cat wandered in and decided to supervise...she is so spoiled rotten it isn't even funny.



Here it is, all portioned out. I like using paper plates (disposable/recyclable/compostable) to hold things.



Directions:

1. In a soup pot, cook sausage over medium heat until no pink remains. Stir often, using medium high heat. Only put a wee bit of olive oil in the pan for the start...fat will cook off quickly and prevent further sticking.



2. Add onions, mushrooms, celery, and carrots. Cook uncovered until onions and celery are soft. I cook a minute, stir the whole mess, cook another minute, stir vigorously, cook another minute, stir, etc. Takes 8-10 minutes for it to all cook down.



3. Add tomatoes (including juice), stock, cabbage, garlic, and basil. Bring to a boil. Lower heat and simmer for about 50ish minutes, stirring every 10. Yes, this will look vaguely like one of satan's bowel movements. Trust me, your patience will be rewarded.



4. Stir in pasta and cover. Simmer for 10 minutes, or until pasta is tender to your liking.



Season with salt & pepper to taste. Serve.

 

Here's the bone in prime rib from Captain Jack's in Sunset Beach.

 

HOLY CRAP!!!

how much was that?? loooks gooooooooood

 

Just caught lunch!

 

Breakfast TaterTot Caserole

 

Wow everything looks really good today!!!!