Watcha cookin'?

[schwerty]

That's a good looking set up and setting BD! I have a client who has property on that lake. He's been telling me for years to come down there. Nice place in the world!

[MiddleOfNight]

So what time is dinner the rest of the week, MON?

Ha!

> sunset, this time of year...

Elkurritos tonight. Bring tequila!

[BmillsSkier]

Center Hill. It's about halfway between Nashville and Knoxville.

Nice, I know the lake, great spot.

In laws have a house on Kentucky Lake just north of you. Tennessee lakes are the best.

[Cruiser]

Nice, I know the lake, great spot.

In laws have a house on Kentucky Lake just north of you. Tennessee lakes are the best.

I bet Bill Dance would agree!

[MiddleOfNight]

And not a single one of you swingin' richards brought tequila.



The Elkurritos ....

[BmillsSkier]

I bet Bill Dance would agree!

Haha. Every time I hear Bill Dance mentioned I think of this. And how close it is to my FiL.

The anchor is one that I've seen on several occasions live.

[Cruiser]

[MiddleOfNight]

Legitimate, Cruiser.


Legitimate indeed.

[Captain Awesome]

Before:



And roughly 12.5 hours later, after an overnight smoke:



It's waiting in a cooler now for transport to our friend's house, where I'll pull it. If the smoke ring is any good, I'll grab a photo of that, too...

[Bobby Stainless]

Nice looking food.

Cruiser doing okra right with cornmeal.

[ghosthop]

No pictures, but have been cooking a lot with friends at the new place. Highlights include savory french toast from a baguette with antelope gravy, pork tacos made from leftovers of a hog roast earlier this summer and asian style slaw for a little fusion at our housewarming party, and eggplant and zucchini parm that made even the 10 y/o eat their vegetables.

[Ksyrium]

Made this chuck, 36hours sous vide, 1.5 on the smoker.

Made the juices into an Au Jus. Was tasty.

[MakersTeleMark]

No offense, but what a waste of time.

Not money, but pretty much the same as some old white guy said.

And I am adding your decimal point. I hope.

??? Dryer than jerky? With jerky?

[BmillsSkier]

Cruiser is a man who knows how to cook a lamb chop! Looks great!

[MakersTeleMark]

I just did a braised piece of backountry.com cardboard that I marinated in ancient Chinese spices with soy yeah! for 96 hours.

Fired up the egg with a perfectly kenji fried egg, had a heady topper, and dropped that shit for a week with my computer controlling the smoke through my ipad, and it fucking rocked. Like a rock. With some asparagus, it was amazing.

I think I can't top it. Must try.

Recipe:

Open boot;
extract liner;
poach an ayurvedic spa, and infuse liner;
find intuition;
Don't get caught poaching.

Put clothes back on;
Grab long bathrobe;
DO NOT SHOWER, DO NOT PEEK!

Redress with accoutrements de jour;

With a very skilled movement, and utensils, remove.

Run with clarified butter, and let rest.

Enjoy.

Serve with Suave and Ivory, and A-1 sauce for authenticity.

Fini.

[Dantheman]

Del Real tamales from Costco, gussied up with some chipotle-lime sour cream and cilantro. Garden tomatoes on the side. Those Del Real tamales are seriously legit for $1/ea. Certainly not the best tamales I've had, but I've paid much more for far worse tamales at Mexican restaurants before.

[bagtagley]

Visited the folks this past weekend. The old man broke out the the new sous vide machine. 3 hour ribeyes on Saturday, and a 5 hour pork loin on Sunday. I was so-so on the steaks. The fat is my favorite part, and the quick sear didn't crisp it enough for my liking. The even doneness throughout is pretty cool, though. The pork roast was fucking dialed. He brined it, smoked it, then dipped it. It was the the best pork loin roast I've ever had. New levels of juicy.

[~mikey b]

Cooking a bunch for the week: smoked turkey and chicken breasts, mac&cheese, beans, meaty red sauce for pasta. Makes for easier dinners and young Owen's school lunches.

[KQ]

And not a single one of you swingin' richards brought tequila.



The Elkurritos ....

LOL! Nice touch with the Rainier and in a can no less!

[::: :::]

These items will become coleslaw



Shake it & stick it in the fridge


These things (plus light brown sugar) will become bbq sauce



Like so



Meanwhile, outside on the grill


More later

[nutmegchoi]

Winter is coming.
Gotta slim down and get back in shape.

[::: :::]

[Cruiser]

^^^ That's real purty

[Skidog]

I made what will be half sour pickles in about a week. Pics to follow.

[John_B]

I just got that exact grill for dirt cheap and am currently sitting next to it as it cooks some corn and sockeye salmon!

I just did a braised piece of backountry.com cardboard that I marinated in ancient Chinese spices with soy yeah! for 96 hours.

Fired up the egg with a perfectly kenji fried egg, had a heady topper, and dropped that shit for a week with my computer controlling the smoke through my ipad, and it fucking rocked. Like a rock. With some asparagus, it was amazing.

I think I can't top it. Must try.

Recipe:

Open boot;
extract liner;
poach an ayurvedic spa, and infuse liner;
find intuition;
Don't get caught poaching.

Put clothes back on;
Grab long bathrobe;
DO NOT SHOWER, DO NOT PEEK!

Redress with accoutrements de jour;

With a very skilled movement, and utensils, remove.

Run with clarified butter, and let rest.

Enjoy.

Serve with Suave and Ivory, and A-1 sauce for authenticity.

Fini.