Author Topic: What is cooking today?  (Read 21001 times)

Offline JT

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Re: What is cooking today?
« Reply #45 on: November 07, 2018, 01:04:39 am »
Man those look good!

Thanks, JT, much appreciated. 

They really turned out well and didn't last long.  No leftovers.   ;D
What kind of sauce did you make this time?

Offline Bklmt2000

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Re: What is cooking today?
« Reply #46 on: November 07, 2018, 01:06:59 am »
Nothing special, just plain ol' store-brand buffalo wing sauce.

Something about the smoke + the balsamic vin combo really made the wing sauce pop on these wings, which was really nice.

Offline BrewBama

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Re: What is cooking today?
« Reply #47 on: November 07, 2018, 03:00:25 pm »
They do look good!


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Offline Bklmt2000

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Re: What is cooking today?
« Reply #48 on: December 13, 2018, 12:30:49 pm »
Lunch from earlier this week: a veggie-based Philly-ish sammich.

Since we don't eat much beef in our house these days, I needed a backup. Solution: mushrooms.

Baked half a baguette to start. Once baked:

Chopped up some green bell pepper and onion, along with 4 oz of sliced mushrooms, and deployed them on a parchment-lined baking sheet.

Sprayed with cooking spray, generous dusting of steak seasoning, then roasted @ 350°F for 15 minutes. Added sliced/pickled banana peppers, then back into the oven for 10 more minutes.

While the veg was roasting, split the baguette in half length-wise, smeared one side w/ mustard, the other with mayo. Lined w/ aged sharp white cheddar slices.

Topped the baguette w/ the roasted veg, wrapped in foil, then back into the 350°F oven for 10 min to heat through.

Unwrapped, sliced in half cross-wise, and plated.

Verdict: unbelievably good. No leftovers.

A before pic: 


Offline Anadt

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Re: What is cooking today?
« Reply #49 on: December 17, 2018, 09:30:32 am »
It look great!
Have you ever enjoy chicken grilled with clay? It is famous in my hometown.

Offline MDixon

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Re: What is cooking today?
« Reply #50 on: December 25, 2018, 04:22:19 pm »
Walnut Bread French Toast!



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Offline marttin

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Re: What is cooking today?
« Reply #51 on: December 28, 2018, 06:36:31 am »
Just pulled a chicken off the Egg, will make chicken and dumplings out of some, and wil just pull the rest.

Offline Bklmt2000

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Re: What is cooking today?
« Reply #52 on: December 31, 2018, 12:08:51 am »
More wing pr0n, nothing y'all haven't seen before:

Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.

Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.

Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.

Wings deployed and ready for to go:


30 minutes in, just flipped:


25 more minutes in and ready to sear:


Seared:


A close-up, post-sear:


The money-shot; sauced, plated w/ celery and ranch, and ready to eat:


Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.

I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.

Cheers.

Offline KellerBrauer

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Re: What is cooking today?
« Reply #53 on: December 31, 2018, 12:54:44 pm »
More wing pr0n, nothing y'all haven't seen before:

Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.

Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.

Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.

The money-shot; sauced, plated w/ celery and ranch, and ready to eat:


Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.

I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.

Cheers.

Those look outrageously delicious indeed!  Great post!
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Offline HopDen

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Re: What is cooking today?
« Reply #54 on: December 31, 2018, 08:25:26 pm »
More wing pr0n, nothing y'all haven't seen before:

Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.

Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.

Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.



The money-shot; sauced, plated w/ celery and ranch, and ready to eat:


Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.

I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.

Cheers.

Those look outrageously delicious indeed!  Great post!








Those look tasty as #@*!. I love me some wings!

Offline santoch

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Re: What is cooking today?
« Reply #55 on: January 01, 2019, 12:53:32 am »
I got a new dehydrator for Christmas, so I made a batch of beef jerky from a store-bought cure/spice mix.  It came out pretty good.

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Offline BrewBama

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Re: What is cooking today?
« Reply #56 on: January 15, 2019, 11:15:50 pm »
Cedar-planked Teriyaki glazed salmon.




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Offline JT

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Re: What is cooking today?
« Reply #57 on: January 16, 2019, 12:14:37 am »
Cedar-planked Teriyaki glazed salmon.




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Man that looks great!!  Love salmon.

Offline rixxon

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Re: What is cooking today?
« Reply #58 on: January 18, 2019, 05:51:29 pm »
For breakfast, I have Today prepared Egg Mughlai, served with a little roughly chopped onions, mayonnaise and homemade mustard sauce.


Offline BrewBama

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What is cooking today?
« Reply #59 on: January 19, 2019, 11:17:54 pm »
Italian Bread for a French Pot Roast served along side a Munich Dunkel. LOL








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