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Posted

I had never done jerk chicken before, and was nearly spooked by how pungent the rub was when I marinated them the other night.  But...they turned out oh so yummy.

 

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Posted (edited)
  On 8/30/2020 at 5:38 PM, ERhine said:

It’s been awhile since I posted on the thread.

Thai Chicken Soup:
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Vanilla ice cream with Mexican hot chocolate cookies and cherries:
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Shit you've cooked served with to-go containers, huh?

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Edited by Landomatic
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Posted (edited)
  On 9/2/2020 at 12:23 AM, freyguy said:

Walkerswood

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Thanks, I’ve used that and it was pungent.  Very good though.  I just ordered 2 more jars for future use, can’t really find any other brand other than Grace.  I love it on chicken but it actually went pretty well on a small pork butt i smoked and used for tacos too.  You score the butt an inch deep cross hatch all over, rub it, and let it sit in the fridge overnight.

Edited by Judge Roybeanbag
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Posted
  On 9/1/2020 at 5:35 PM, elfenix said:

nope.  i buy deli containers from amazon so that all the lids fit and all the containers stack and so this never happens:

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That's fine, but you are part of the reason why the coast will be swallowed up by the rising seas. 

Posted
  On 9/4/2020 at 12:14 AM, Anastasis said:

That's fine, but you are part of the reason why the coast will be swallowed up by the rising seas. 

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plastic waste is a major problem (properly sorted and chemically recycled, we have enough plastic already to last us until the sun expands, but that's a different topic). 

in my defense, i don't get all that much takeout.  so i don't have much in the way of leftover containers. 

Posted
  On 9/5/2020 at 12:12 AM, Austinvines said:

Picked up olive spread from Costco last week. Had some extra times this morning and made muffuletta bread from the nolacuisine site. Sent my wife to HEB to get the meats and cheese.

Turned out awesome.
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Yummy.

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That looks fucking spectacular.  Did you apply any heat?  Or just serve cold?

Posted

Summer salad with Gorgonzola, grilled chicken and roasted garlic vinaigrette.

 

Toast points were for some Bitchin’ Sauce, which Whole Foods now carries nationally and I highly recommend picking up. The dip is like crack and we used to crush a container in a single sitting back in SD.

 

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Posted

12 hour cook on a 20 year old offset stick burner that I built in metal fab class my Sr year of high school. Still produces some damn good Q. This was a cheap one I picked up at HEB a few months back, just taking up space in my freezer. Damn tasty and tender.

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Posted

Burgers. Hand ground brisket and chuck. Peppers and onions. Mushrooms with garlic and butter. Beer battered onion rings with copycat in innout sauce to dip in. Didnt suck. 

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Posted

Picked up some prime filets from Costco at $13/lb. marinated in some chimichurri 30 min before it hit the grill. Served with boursin spinach and side salet. One of the best steaks I’ve ever made.

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Posted
  On 9/5/2020 at 1:43 PM, Landomatic said:
That looks fucking spectacular.  Did you apply any heat?  Or just serve cold?

Sorry for the delay. It was basically room temp when eaten. Let it sit for half an hour or so before serving after putting it together. We ate half that night and the rest held up fine in the fridge for another two days.
Posted
  On 9/5/2020 at 12:12 AM, Austinvines said:

Picked up olive spread from Costco last week. Had some extra times this morning and made muffuletta bread from the nolacuisine site. Sent my wife to HEB to get the meats and cheese.

Turned out awesome.
76cb34e224fb0f5f1cc9b846dd06f37f.jpg

4bbfcb587c0dc8e7801952385f30c6d1.jpg
73f2cb3c110c757544f5e798d8c68c67.jpg
a9debfee0520b491adda080c4390f07b.jpg
e17c13da8a94cc036a8ba81e425cc597.jpg
626e9d5f0f114bbceb18ffcffd086999.jpg
ce5a046885866716aa70749decc74edd.jpg

Yummy.

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This is a masterpiece. Do you happen to have the recipe/ingredient list?

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