What's Cookin'? (Food Thread)

« **on:** June 29, 2009, 10:09:58 AM »

I figured i'd start a thread to showcase what youre cookin....i'll start...

Beef Ribs we had on Saturday night...

the final product

we were only able to finish one rack....other rack is sitting in the fridge waiting for me

« **Reply #1 on:** June 29, 2009, 10:53:54 AM »

Oh oww that ain't right. I have been jonesing for ribs for a week now, and last night the wife starts in on how she wants some ribs for dinner. We settled for hot dogs cuz I'm a lazy ass

I just finish getting everyone here breakfast and I have to sit down to THIS??? Guess I'm off to the Frank's Meat Market later for some ribs and Baseball tip steaks.

« **Reply #2 on:** June 29, 2009, 02:45:44 PM »

Quote from: Brad @ SoCalJetBoats.com on June 29, 2009, 10:09:58 AM

we were only able to finish one rack....other rack is sitting in the fridge waiting for me

SHOVE IT !

Sunday was the first time I've weighed under 200 lbs in at least 8 years.
I'm going for a jog tonight.

Enjoy your ribs ...... slim.

-beerjet-

« **Reply #3 on:** June 29, 2009, 02:57:09 PM »

If you zoom in any closer I think we would be able to taste them.

« **Reply #4 on:** June 29, 2009, 09:17:08 PM »

Quote from: beerjet on June 29, 2009, 02:45:44 PM

Sunday was the first time I've weighed under 200 lbs in at least 8 years.

thats awesome dude....are you going to have to get resized for your tux? haha

had the second rack for dinner....rebasted some more sauce on it and threw it on the grill with low heat for about 15-20 min....couldnt even tell they spent 2 days in the fridge after being cooked the first time (i HATE eating leftovers)

« **Reply #5 on:** July 01, 2009, 09:39:09 PM »

I don't have any pics but tonight I grilled some great Rib Eye steaks (on sale at Ralphs right now) and had some sautaed potatoes and onions and squash on the side. Pretty damn good, if I do say so myself. Oh yeah and washed it down with some red wine. I hope there aren't any wine haters out there.

I'll take pics next time, I love to cook!

Oh yeah and for those that like wine, the $.05 wine sale is on right now at BevMo.

« **Reply #6 on:** July 01, 2009, 09:47:02 PM »

those 2 racks of ribs pictured above....$5 and change at food4less.....they were better then the $12 rack i bought at smiths.

« **Reply #7 on:** July 02, 2009, 10:36:35 PM »

had some bbq chicken tonight....

Nordie was overseeing operations...

final product....

« **Reply #8 on:** July 03, 2009, 08:20:59 AM »

I'm wishing we had projects nearer this forum target group. Its gonna be a BBQ feast summer! I went a little nuts and bought a side of tasty beef. 200 to 300LBS or so! Need to have big BBQ parties to use it all.

New house has natural gas hook up on a pipe line, UN-limited supply and outdoor hook up for gas grill. Plus 2 Rottweilers (no longer trust commercial dog foods) and expecting relatives and friends visiting all summer. Drive by this place daily and went HMMMmm, ordered tooooo much! http://www.grassonlybeef.ca/html/how_to_order.html

Grilling suggestions would be nice and will have pics in about two weeks.................

« **Reply #9 on:** July 27, 2009, 10:05:12 PM »

had some drunk chicken last night....mmm mmm mm

« **Reply #10 on:** July 27, 2009, 10:25:37 PM »

Gotta love everything about smokin' a Beer Butt Chicken, well not in a Beerjet kinda way, that would be embarrassing. Well you know what I mean. Happy eating Brad. Gonna make a wonderful housewife I can tell.

« **Reply #11 on:** July 27, 2009, 11:02:29 PM »

Gotta tell ya Brad, but there is a party foul on your beer in the ass chicken. Bud you need to stuff a potatoe in its neck, pick a small one and cut it like a wedge to stuff it in its neck. Then use the skin to cover that up and use a toothpick to hold the skin over it. The reason being is that you are letting the steam from the beer OUT. Thats where ya get the flavor, with the beer and some seasonings in the can, dont use more than a half can of brew, and use some seasoning in the can also. I also will pull the skin away gently and give the bird a rub of some seasoning, (between the skin and the bird). Just my .02 bud. One last thing tho , is that when ya steam it like that with the tater it makes every part of that bird juicy, hell even the white meat which I dont care for but will eat

« **Reply #12 on:** July 28, 2009, 10:04:38 AM »

Dont have pictures yet but this weekend I am taking my dad camping for his birthday.

Dinner Friday night:
Steak Sandwiches with Steak, BBQ Sauce, cheese, sauteed Mushrooms and onions on awesome rolls.
Baked Beans with some added bacon and onions with some seasoning.

Dinner Saturday:
Tri - Tip
Terriyaki glazed Shrimp on skewers
Corn on the Cob

And of course a few cases of beer.

« **Reply #13 on:** October 15, 2011, 05:30:51 PM »

Tonight I'm doing a prime rib roast with all the yummy side shizz. Onions, 'shrooms, roasted garlics, beer, homemade mashed potatoes, beer, etc. Started it out in the smoker with rosemary and bacon. Now it is the 500 dg. oven to sear it nice and tight, and then in two hours we get our grub on.

Whatchu got?

« **Reply #14 on:** October 15, 2011, 06:34:38 PM »

Better than me GC, sounds good bud

« **Reply #15 on:** October 15, 2011, 06:42:44 PM »

Top sirloin, baked beans, cream corn, home made au-gratin taters, garlic bread(goes with anything) and strawberry parfaits for dessert.

« **Reply #16 on:** October 15, 2011, 08:09:47 PM »

Does anyone have a recipe for giant squid other than fried? Maybe BBQ? My coworker gave me a couple of 5/8 thick steaks. I've read run it over with your truck and throw the squid and eat the tires.
Thanks

« **Reply #17 on:** October 15, 2011, 08:17:13 PM »

Quote from: simidan on October 15, 2011, 06:42:44 PM

Top sirloin, baked beans, cream corn, home made au-gratin taters, garlic bread(goes with anything) and strawberry parfaits for dessert.

Well, the sirloin turned out tough, as usual

(anybody got any tricks), and the parfaits turned into Halloween cupcakes, dont ask, just as good though.

« **Reply #18 on:** October 15, 2011, 09:58:39 PM »

Put the squid in a freezer bag with milk over nite. Do the meat pound, and then Q em up

« **Reply #19 on:** October 15, 2011, 10:27:53 PM »

It was wonderful. Pretty drunk now bitches

« **Reply #20 on:** October 15, 2011, 11:16:53 PM »

Quote from: simidan on October 15, 2011, 08:17:13 PM

Well, the sirloin turned out tough, as usual (anybody got any tricks), and the parfaits turned into Halloween cupcakes, dont ask, just as good though.

dont buy sirloin, buy new york strip and dont buy poor quality get the best grade there is, up here AAA+ I think yours is usda prime or choice and you dont get that at the grocery store, find a good butcher and get to know them or some say Costco has good meat i dont know we only eat what we raise

« **Reply #21 on:** October 16, 2011, 07:29:48 AM »

Quote from: 76NORDIC on October 15, 2011, 09:58:39 PM

Put the squid in a freezer bag with milk over nite. Do the meat pound, and then Q em up

76NORDIC any kind of seasoning or sauce?

« **Reply #22 on:** October 16, 2011, 07:54:06 AM »

Quote from: farmergord on October 15, 2011, 11:16:53 PM

dont buy sirloin, buy new york strip and dont buy poor quality get the best grade there is, up here AAA+ I think yours is usda prime or choice and you dont get that at the grocery store, find a good butcher and get to know them or some say Costco has good meat i dont know we only eat what we raise

Your right Gord, it was a 2 for 1 deal at Albertsons(big market chain). Not known for there beef. I do get good meat from the Ranchers Reserve they sell at Ralphs(big market chain). As far as a butcher goes, I havent seen one that speaks english since I was a kid, except at Costco. There is Green Acres market here locally, great little store, kinda pricey but they do have great meat. I think Ill go there today.
Thanks Gord.

« **Reply #23 on:** October 16, 2011, 01:42:28 PM »

Quote from: 75 fantasy on October 15, 2011, 08:09:47 PM

Does anyone have a recipe for giant squid other than fried? Maybe BBQ? My coworker gave me a couple of 5/8 thick steaks. I've read run it over with your truck and throw the squid and eat the tires.
Thanks

well i decided to just fry it.
sliced the squid in 1/2 strips used my home made fry seasoning with a side of marinara sauce and slice of lemon. damn it was good

i'm still going to try bbq'n some, i have about 3lbs left.

« **Reply #24 on:** October 16, 2011, 02:59:34 PM »

If'n you want tender, you need to eat prime rib

You are eating squid? And you want it tender?? Is there really such a thing as tender squid??? For reals Holmes?

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