What's cookin' boys?

[kwanwon]

Grills were invented so men could cook outdoors and MAYBE have an adult beverage (or 2).

Labor Day weekend means cookouts here!

Roasting a split turkey on the grill today. Split it with my reciprocating saw and (new) demolition blade.

DO NOT EVER use a Stihl 046 Magnum chainsaw for this...........even if you have a new chain..............Trust me on this one! The Mrs. is apt to....well, never mind......

Porterhouse Steaks tomorrow, straight from a farm about 5 miles from my house.

Sweet corn, salt 'taters, summer squash. (Corn and squash from local guys, 'taters from the store)

Maybe a spare rib!

You hear the Dinner Bell!?!?

What's cookin'??

Next time you use the chain saw, use olive oil for chain lube. That might be where you went wrong.

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[Daren Todd]

Got some beef tips simmering on the stove.

I chop up 1 large onion, and brown that and the stew meat in a large pan. Then add 3 tablespoons of minced garlic. Saute the garlic with the onion and meat for a few minutes. Then add 1/4 cup Worcester shire sauce, 1/4 cup soy sauce and 2 cups water. Bring to boil, then let simmer for 1 1/2 hours. Check it occasionally to make sure it doesnt get too dry or burn.

I then add 1 cup of water, and a packet on onion gravy, then boil again for a few minutes.

I serve it over mashed taters, but can be served over rice or noodles as well

 

[RCW]

These will end up chicken and shrimp fajitas. Meat marinating now, peppers and onions will join the party.

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[FrozenOrange]

My little friend decided to bless my BBQ this weekend. Did a couple nice salmon steaks and will do the rest in the smoker tonight. It's in a nice brine now and will be ready for the smoker late this evening. The steaks on the BBQ were divine. King salmon are a bit fattier than sockeye or coho salmon so ya have to be careful so no blackening flare ups. Of course I use the excuse "It's blackened fish.... popular down South" No one believes me. Sad sigh.

 

[D2Cat]

I can get by on the simplest of meals (like cold sandwiches), but you chefs may like this.

https://postimg.org/image/sbbg9gtzb/

 

[Mike9]

I had a 3" thick piece of prime rib in the freezer so thawed it last week and one day came home for lunch. I prepped my sous vide water to 140F, the "steak" was about room temp so I put it in a freezer bag with smoked salt, pepper, two smashed garlic cloves, a couple of glugs of EVOO and a sprig of rosemary. I left that cook in the water for three hours then removed and let rest. I finished it on a screaming hot grill for about two minutes per side and because it was already rested was able to slice and serve with the the jus. Great crust and perfect medium rare edge to edge -

 

[RCW]

6 degrees here at 2:30pm. -7 this morning..

Italian Giambotte. Chicken with sausage, peppers and potatoes, not the vegetable soup/stew version.

I'm Italian by marriage, and worked with both Italian and French chefs many years ago in my restaurant days.

Lots of names/spellings, but one of my favorites. Needs 90 minutes in the oven.

 

[RCW]

I prepped my sous vide water to 140F, the "steak" was about room temp so I put it in a freezer bag with smoked salt, pepper, two smashed garlic cloves, a couple of glugs of EVOO and a sprig of rosemary.

Holy smokes Mike, this was the first I saw this post.

Helluva way to do a 2-rib roast - - my hat's off to you!

Never would think of immersion....and I don't have a way at home.

Not a fan of standing rib roast, but a good ribeye steak on the grill is one of my favorites. Go figure......

Looks Great!!

 

[Lil Foot]

You guys are amazing! I'm usually pretty happy just to get a Jimmy John's or Firehouse Sub.

 

[RCW]

You guys are amazing! I'm usually pretty happy just to get a Jimmy John's or Firehouse Sub.

Bill - - I usually figure I can make almost anything as good at home for ALOT less money.

When I was in the business, the Mrs. understood that I didn't want to go to a restaurant for a "date night".....It was cool to have someone else make it, but I know how I would make it....

When we got married, we had our Reception at my Elks Club. I had to fix the draft beer system in my tuxedo.

36 years later she still agrees that I'm a great cook, but my "date night" argument holds less water.......I keep trying.......

 

[Creature Meadow]

Having some BBQ pork chops, green beans from the garden, rolls, baked potatoes and some Aviator Devils Tramping Ground Tripel.......

 

[mattwithcats]

Tacos...
A pound of Kroger Course Ground 80/20 beef,
Sliced like a loaf of bread, add two tablespoons water,
with a little steak seasoning, cook over medium low
with a tight lid until no pink.

Add Mrs Dash Taco mix,
and Kroger Three Pepper and Onion blend vegetables
Add a tablespoon dried onion, and a tablespoon Mrs Dash Spicy,
Cook 10 minutes over medium low...

Serve with tacos shells and fixins of your choice...

 

[8upbowhunter]

Just had a big steaming bowl of chicken and andouille gumbo, good stuff on a cold day!!


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[bcbull378]

You can't go wrong with jalapeño elk ribs

 

[bcbull378]

Last week it was elk Ribeyes that's the way we grill in Ca

 

[bucktail]

You can't go wrong with jalapeño elk ribs

How do you get rid of the waxy fat from the elk ribs?

 

[RCW]

Last week it was elk Ribeyes that's the way we grill in Ca

Oh, wow.....all I can say, except they look like porterhouse - even better!!![emoji106]


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[johnjk]

How about some brisket off the smoker?

 

[8upbowhunter]

How about some brisket off the smoker?

Man that looks awesome [emoji1303].

I’m getting ready to fry some shrimp and speckled trout.


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[bucktail]

Venison shanks today. Osso buco for lunch. Barbacoa in the oven.