What's for supper?

looks great Pop!!

Making a pork butt now on the smoker. Results upcoming. Started at about 10. Just bumped the temp up a bit to hurry it along and will wrap at IT around 180 if bark looks good.

Bearcat89 wrote:

When I do those i always add cheese, peppers onions a little au jus and then bake them at broil for a minute or two.

Made Philly Steak sandwiches Friday/Saturday. I toasted the bun under the broiler ’til just starting to brown, then spooned on some au jus and added the steak, veggies and cheese and broiled it again until the cheese was bubbly. Much better with the crunch. Thanks Bearcat!!

Tis the season. Cheap gas season.

Attachments:

1. 

   IMG_9054-scaled.jpeg
   

Netguy wrote:

<div class=”d4p-bbt-quote-title”>Bearcat89 wrote:</div>
When I do those i always add cheese, peppers onions a little au jus and then bake them at broil for a minute or two.

Made Philly Steak sandwiches Friday/Saturday. I toasted the bun under the broiler ’til just starting to brown, then spooned on some au jus and added the steak, veggies and cheese and broiled it again until the cheese was bubbly. Much better with the crunch. Thanks Bearcat!!

Yes sir. It’s the only way to do it. Just make sure you don’t over do it.
If you like spicy make sure to boil jalapeños in the aus jus as well.

BigWerm wrote:

Tis the season. Cheap gas season.

I had chilli dogs after a cold morning on the lake. Gotta love chilli season.

Grilled pike. Kinda like poor man’s lobster… only better!

Attachments:

1. 

   20241221_180444-scaled.jpg
   

all looks great!! made cajun bean soup yesterday with ham!!

Went to my folks to celebrate the holiday today and they made a 10 pound boneless prime rib roast. One of my favorite meals. I musta had over 2 pounds of it.

Attachments:

1. 

   IMG_4228.jpg
   

gim wrote:

Went to my folks to celebrate the holiday today and they made a 10 pound boneless prime rib roast. One of my favorite meals. I musta had over 2 pounds of it.

Doesn’t get much better imo! And that looks perfectly done, but we still want center cut pics Gim!

Smoked kielbasa sausage, homemade kraut and squished taters.

Attachments:

1. 

   20241223_174116-scaled.jpg
   

Christmas eve main course just put on the grill

Attachments:

1. 

   20241224_152641.jpg
   

Down in Texas. They do what they do. Prime rib, brisket, and lamb shoulder or roast. My goodness.

glenn57 wrote:

Christmas eve main course just put on the grill

Chicken titties ?
And what’s the rolled up tin foil for on both sides of the grill ?

CaptainMusky wrote:

Down in Texas. They do what they do. Prime rib, brisket, and lamb shoulder or roast. My goodness.

Oh does that all sound delicious

BC ita a pork loin i seasoned up myself. I cut it open and seasoned the inside then tied it up

The tin foil is to keep fat and juices from gubbering up the grill in between is a stainless drip pan i manufactured years ago

The appetizers are the real star imo! From the bottom going up, smoked salmon, Braunschweiger, cocktail shrimp, Charcoochie board and rabbit food

Attachments:

1. 

   IMG_9075-scaled.jpeg
   

Bearcat89 wrote:

Oh does that all sound delicious

The lamb was incredible! It’s pretty tough to cook but so mild flavored and tender when done right! I don’t want to know how much they spent on this stuff but it’s way cheaper down here.

BigWerm wrote:

The appetizers are the real star imo! From the bottom going up, smoked salmon, Braunschweiger, cocktail shrimp, Charcoochie board and rabbit food

That smoked Salmon looks yummy. Did you smoke it yourself ?

fishthumper wrote:

Charcoochie board

Definitely going to call it that next time and see who notices!

that would be funny Sharon!!!

My brother did tenderloin for Christmas, and had a mandolin injury mid cook, so I finished it up. Sous vide at 130 for a few hours then seared in the cast iron. Perfection!

Attachments:

1. 

   IMG_9097-scaled.jpeg
   

2. 

   IMG_9096-scaled.jpeg
   

No pics, but Mom served over 200 homemade potato onion pierogis, polish sausage, kraut, and a nice beef tenderloin. I was in charge of the tenderloin. They only have a sh!tty gas grill and the damn loin was still frozen Christmas morning, but I did my best. It wasn’t as pretty as BigWerm’s. After I seared all sides the inside temp was still only 47*. Turned one burner off and let it ride until it hit 120 at the thickest. There was quite a range from medium-well down to medium-rare, so everyone was happy.

PS: My mandolin rarely gets used. It scares me. In fact, I decided I wouldn’t use it again until I bought a cut resistant glove.

First time the old lady used mine I told her to careful cause they’re dangerous. She laughed at me til 10 minutes later and her cucumber salad was red.

We have a deal around here. I do all the cooking and grocery shopping. She does all the dishes by hand. We’ve never had a dishwasher. The exception being the mandolin and high speed blender blades. She’s cut herself washing them more than once.

picklerick wrote:

She’s cut herself washing them more than once.[/quote,

Hell I don’t even let mine use my sharp knives for fear of a missing finger tip. As far as the mandolin thingy, I’m not messing with one of those.

JEREMY wrote:

First time the old lady used mine I told her to careful cause they’re dangerous. She laughed at me til 10 minutes later and her cucumber salad was red.

Haha a very similar discussion happened before he sacrificed some finger tip to the potato gods, as my SiL just had a run in with it recently too. And he was using the guard, until he thought better for a second. Anyway Pampered Chef has a great idiot-proof mandolin, that I fully endorse.

Running a train on some very fresh crappie and sunfish. Dipped in egg, then a mix of instant potato flakes, Ritz cracker and lemon pepper seasoning. Substitute gluten free Panko crumbs instead of the Ritz for some of the family.

Attachments:

1. 

   IMG_20241227_190910824-scaled.jpg
   

2. 

   IMG_20241227_004627094-scaled.jpg
   

looks great and sounds awesome!!

Last night I made chicken drummies in the oven and stove top stuffing. It’s quick and easy and so yummy!

Attachments:

1. 

   IMG_6013-scaled.jpeg