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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 236 of 1059
  1. Jan 18, 2013 at 5:54 PM
    #4701
    toughtaco

    #4701
    toughtaco Well-Known Member

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    I dont know what to smoke yet though I am thinking of a couple of thick porterhouse and brisket..... dont know what else.
     
    toughtaco, Jan 18, 2013
    #4701
  2. Jan 18, 2013 at 7:06 PM
    #4702
    LUSETACO

    #4702
    LUSETACO Here for the Taco Pron

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    Yes
    Ever try smoking cheese?
     
    LUSETACO, Jan 18, 2013
    #4702
  3. Jan 18, 2013 at 7:11 PM
    #4703
    toughtaco

    #4703
    toughtaco Well-Known Member

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    I smoked cheese with only the wood for smoke no coals were hot. I have also done marshmallows believe it or not..... both were good.
     
    toughtaco, Jan 18, 2013
    #4703
  4. Jan 18, 2013 at 7:22 PM
    #4704
    LUSETACO

    #4704
    LUSETACO Here for the Taco Pron

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    Marshmallows sound good! How about some seafood? Mussels, salmon, maybe scallops?
     
    LUSETACO, Jan 18, 2013
    #4704
  5. Jan 19, 2013 at 9:03 AM
    #4705
    MTgirl

    #4705
    MTgirl too many frogs, not enough princes... Moderator

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    So you want?

    This has never disappointed me:

    2 to 2.5 pound boneless pork loin

    2 Tbsp Dijon mustard (like Grey poupon)
    1 tsp dry sage
    1/2 tsp sea salt
    1/2 tsp black pepper
    1/4 tsp paprika
    1 Tbsp EVOO

    Mix all of that in a large bowl. Pat the pork loin dry with a paper towel and place the loin in the bowl with the mustard mixture. Roll it around to coat all sides of the loin.

    On the stove heat up a skillet with 1 Tbsp of EVOO. Place the loin in the skillet and cook until browned, just a few minutes on each side over medium heat.

    Have a covered casserole dish standing by (or you could leave the pork loin in the skillet if its oven safe) and transfer the loin and all of the juices into the casserole dish. Bake at 375* for about 2 hours or until a meat thermometer will read 160* to 165*.

    As its baking prepare the relish in a small bowl:

    1 large apple, diced. Tart is better!
    1/4 C dried cranberries
    1/4 tsp black pepper
    1 Tbsp honey
    1 Tbsp apple cider vinegar

    Mix that in a small bowl and throw it in the casserole dish with the loin for the last 10 or 15 minutes of baking, just to soften the apples a little.

    Slice up the loin and pour the apple & cranberry relish on top
     
    MTgirl, Jan 19, 2013
    #4705
  6. Jan 19, 2013 at 11:00 AM
    #4706
    Pchop

    #4706
    Pchop Beavis Killer

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    I tried it, couldnt get it to light, then it melted into the pipe....whats the trick:anonymous:
    :rofl:
     
    Pchop, Jan 19, 2013
    #4706
  7. Jan 19, 2013 at 11:02 AM
    #4707
    george3

    #4707
    george3 Well-Known Member

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    Seat belt beeper, Cabelas (Weathertech) floor liner gray, Covercraft Seat Savers in Taupe, Protecta Heavy Duty Rubber Truck Bed Mat, Pop n Lock PL5200, Pace Edwards Full Metal JackRabbit, Wolverine oil pan heater, Scangauge2, afe pro dry s filter, Remote Underbody 4 Piece LED Light Kit (White) used as Bed light, DIY Washable Cabin Air Filter, PA15-TOY, 4x4 Illuminated Switch, full synthetic, Redline Tuning Hood Support, Smittybilt Nerf Steps black powder-coated
    I got one so easy it probably doesn't qualify for this thread. Pick up a pork shoulder on sale for next to nothing - $.70 - $.99 cents a pound. The night B 4 you want it trim all the fat off. Put it in a crock pot B 4 you go to bed. Next morning take it out. Pull it a part with 2 forks. Pour some Baby Ray's over it. Mix it up. Put it on a roll. Eat it. Hardly any work or $$ and delicious.
     
    george3, Jan 19, 2013
    #4707
  8. Jan 19, 2013 at 11:26 AM
    #4708
    LUSETACO

    #4708
    LUSETACO Here for the Taco Pron

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    Yes
    Cheese cloth and low heat.
     
    LUSETACO, Jan 19, 2013
    #4708
  9. Jan 19, 2013 at 11:43 AM
    #4709
    Pchop

    #4709
    Pchop Beavis Killer

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    I was being sarcastic, but thanks for the heads up.:D
     
    Pchop, Jan 19, 2013
    #4709
  10. Jan 19, 2013 at 3:19 PM
    #4710
    toughtaco

    #4710
    toughtaco Well-Known Member

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    Lisa that sounds good. I will give you the slow cooker recipe if you want.
     
    toughtaco, Jan 19, 2013
    #4710
  11. Jan 19, 2013 at 4:46 PM
    #4711
    LUSETACO

    #4711
    LUSETACO Here for the Taco Pron

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    HA! I read that quickly on my elevator ride at work, didn't even realize it!
     
    LUSETACO, Jan 19, 2013
    #4711
  12. Jan 19, 2013 at 4:47 PM
    #4712
    LUSETACO

    #4712
    LUSETACO Here for the Taco Pron

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    Yes
    Oh, and HAM!

    [​IMG]
     
    LUSETACO, Jan 19, 2013
    #4712
  13. Jan 19, 2013 at 5:26 PM
    #4713
    MTgirl

    #4713
    MTgirl too many frogs, not enough princes... Moderator

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    Wheeler's/Alcan 5-pack leaf springs, OME 881's, de-badged, Jungle Fender Flares, Herculined bed, HomerTaco grille, Anzo headlights, clear corners,
    That'd be great! I'm all for crock pot cooking.
    And after I typed all of that out this morning my mouth was watering for pork roast so guess what I made for dinner tonight? :laugh: I'll get some pics up in a bit.
     
    MTgirl, Jan 19, 2013
    #4713
  14. Jan 19, 2013 at 6:02 PM
    #4714
    MTgirl

    #4714
    MTgirl too many frogs, not enough princes... Moderator

    Joined:
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    Wheeler's/Alcan 5-pack leaf springs, OME 881's, de-badged, Jungle Fender Flares, Herculined bed, HomerTaco grille, Anzo headlights, clear corners,
    Here's some pics of the process...

    Browning up
    [​IMG]

    Ready for the oven
    [​IMG]

    And the finished product
    [​IMG]
     
    MTgirl, Jan 19, 2013
    #4714
  15. Jan 19, 2013 at 6:08 PM
    #4715
    05Aztacoma

    #4715
    05Aztacoma Well-Known Member

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    Had Pho for dinner...

    [​IMG]
     
    05Aztacoma, Jan 19, 2013
    #4715
  16. Jan 19, 2013 at 6:09 PM
    #4716
    AsianAnts

    #4716
    AsianAnts just an AnT

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    helllllllllzzzzzzzzz yah!

     
    AsianAnts, Jan 19, 2013
    #4716
  17. Jan 19, 2013 at 6:55 PM
    #4717
    AsianAnts

    #4717
    AsianAnts just an AnT

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    pete you take great pics man... kudos :)

     
    AsianAnts, Jan 19, 2013
    #4717
  18. Jan 20, 2013 at 6:55 AM
    #4718
    toughtaco

    #4718
    toughtaco Well-Known Member

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    I will get you that recipe. Basically it is a 1 or 2 lb pork loin, 1 chopped onion, 1 cup of French dressing 1 can of whole cranberry sauce. Cook it on low for 8 hours.
     
    toughtaco, Jan 20, 2013
    #4718
  19. Jan 20, 2013 at 7:40 AM
    #4719
    DeeKay21

    #4719
    DeeKay21 Lieutenant Dan.

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    Its my first time smoking meats! Wish me luck! :pray:

    I got pork spare ribs, baby back ribs and a roast.

    [​IMG]

    [​IMG]
     
    DeeKay21, Jan 20, 2013
    #4719
  20. Jan 20, 2013 at 8:15 AM
    #4720
    LUSETACO

    #4720
    LUSETACO Here for the Taco Pron

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    YOU CAN DO IT!!!! :)
     
    LUSETACO, Jan 20, 2013
    #4720
Page 236 of 1059

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