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The Yancey 08-30-2014 03:30 PM

Labor Day Weekend Eats
 
What y'all got cooking?

simsar4 08-30-2014 04:36 PM

Re: Labor Day Weekend Eats
 
Probably just some steaks on the grill.

The Yancey 08-30-2014 04:41 PM

Re: Labor Day Weekend Eats
 
Tonight I am making spicy breakfast sausage sliders, corn on the cob, roasted Brussels sprouts with bacon, cantaloupe, and an avocado salad.

I wanted to do ribs tomorrow but my arthritis is acting up and there is just no way that I could skin a rack. Decided to get the butcher to do it. He suggested letting him cut them into individual ribs too. I went with that. They are now oiled, rubbed, and wrapped. The cool thing is that this gives them rub on all four sides. The sketchy part will be trying to figure how much less smoke/cook time they will take this way. Any ideas?

I will be grilling veggie skewers to go along with those. Should be plenty of the sprouts left. Got a request for baked mac & cz. I'll have watermelon chunks sprayed with balsamic, dusted with Tajin, and drizzled with feta. Garlic cheddar biscuits.

Off to the kitchen to bake cookies now. Might make a 'nanner pudding tomorrow for Monday.

The Yancey 08-30-2014 05:25 PM

Re: Labor Day Weekend Eats
 
Threw these in the oven. Got about 5 more minutes.

http://i.walmartimages.com/i/p/00/05...22_500X500.jpg

GamecockDad1531 08-30-2014 05:45 PM

Re: Labor Day Weekend Eats
 
http://tapatalk.imageshack.com/v2/14...6c7392e469.jpg

BBQ wings

GamecockDad1531 08-31-2014 03:54 PM

Re: Labor Day Weekend Eats
 
http://tapatalk.imageshack.com/v2/14...3689c54fcf.jpg

I fixed these for a fantasy draft party we are having tonight.

eightohhthree 08-31-2014 04:48 PM

Re: Labor Day Weekend Eats
 
2 Attachment(s)
I did some brisket that I'll be eating today and tomorrow. I also smoked 8 Bone-In Chicken breast that had been marinating in Jerk Seasoning over night. You talk about some good eats!

The Yancey 09-01-2014 09:46 AM

Re: Labor Day Weekend Eats
 
I'm making breakfast sliders with this nice sausage on Red Lobster style garlic cheddar biscuits left over from last night.

http://wrightbrand.com/wp-content/up...icypatties.png

Wright used to make a jalapeno cured bacon that just rocked. Wish that they would bring that stuff back! This is some really nice spicy sausage though.

rabid cock 09-01-2014 10:11 AM

Re: Labor Day Weekend Eats
 
Quote:

Originally Posted by GamecockDad1531 (Post 4245286)
http://tapatalk.imageshack.com/v2/14...3689c54fcf.jpg

I fixed these for a fantasy draft party we are having tonight.

They look moist and flavorful.

I'm doing a boston butt to make pulled pork. I make my own BBQ sauce for it.

Cockypantherfan 09-01-2014 10:57 AM

Re: Labor Day Weekend Eats
 
Making chicken gyros for lunch with homemade taziki sauce. For dinner we are making "mushroom pizzas" where we put the sauce, cheese, pepperoni, veggies inside a portobello mushroom.

The Yancey 09-01-2014 02:24 PM

Re: Labor Day Weekend Eats
 
The ribs have turned out really well. This is how they came:

http://i146.photobucket.com/albums/r...psr5yizust.jpg

I gave them a really nice coating on all sides of Yancey's Rib Rouge and wrapped them up:

http://i146.photobucket.com/albums/r...psvuwuf907.jpg

After a couple of days I unwrapped them and have them ready to go into the smoker:

http://i146.photobucket.com/albums/r...psfonxdwtb.jpg


Merrily we smoke along . . . I decided to cut the smoke down to 1 hour, 40 minutes since they were individuals. Gave it another hour roasting at 220. Then it was into a Texas Crutch with unfiltered apple cider. Another hour at 220. Then another 30 minutes to dry and firm back up. That crutch is great for big cuts but can make mush out of ribs. I managed to hit everything just right though. These beauties tender and flavorful but a bit al dente as I prefer. The bark kicked ass. No sauces needed. I did am serving two warmed sauces along side though: one spicy mustard and one apple cinnamon.

http://i146.photobucket.com/albums/r...psuadzybfp.jpg


I am looking for them to be just as good today as they were last night. I'm grilling some veggie skewers to go along with them.

Cockypantherfan 09-01-2014 04:03 PM

Re: Labor Day Weekend Eats
 
The portobello mushroom pizzas were delicious. We sautéed onion, yellow peppers, garlic, and tomatoes until soft. Then dumped that mixture over portabellos on a baking sheet and put basil, pepperoni, and cheese on top. Baked for 12 min at 400 degrees. I also added some red pepper flakes to mine for added heat. Very solid and low cal/carb meal.

Also, Yancey those ribs look great.

The Yancey 09-01-2014 05:21 PM

Re: Labor Day Weekend Eats
 
Quote:

Originally Posted by Cockypantherfan (Post 4246290)
The portobello mushroom pizzas were delicious. We sautéed onion, yellow peppers, garlic, and tomatoes until soft. Then dumped that mixture over portabellos on a baking sheet and put basil, pepperoni, and cheese on top. Baked for 12 min at 400 degrees. I also added some red pepper flakes to mine for added heat. Very solid and low cal/carb meal.

Also, Yancey those ribs look great.

Thanks! They turned out far better than I had hoped. I plan to make those portobello pizzas of yours within the next week. Sounds great! Did you marinate the mushroom? Does it get fully cooked in just 12 minutes?

Cockypantherfan 09-01-2014 10:32 PM

Re: Labor Day Weekend Eats
 
Quote:

Originally Posted by The Yancey (Post 4246354)
Thanks! They turned out far better than I had hoped. I plan to make those portobello pizzas of yours within the next week. Sounds great! Did you marinate the mushroom? Does it get fully cooked in just 12 minutes?

I'm not as fancy as you, so no I did not marinate the mushroom ;)

Yes, the mushroom was fully cooked. Let me know how they turn out for you or what different touch you add to it.

The Yancey 09-02-2014 12:16 AM

Re: Labor Day Weekend Eats
 
Cooking ribs and posting playlists is hungry making work. I got a hankering for some boiled peanuts today and that is a siren's call that cannon be ignored. Didn't have the time, energy, or inclination to cook up a batch of my own though. I decided to make the short drive into the St. Johns to find the old Swamp Woman.

Most days she will pull her old beat up what used to be white panel truck up to an air boat landing and commence to peddling whatever size bag you want. These are good goobers. Some say she throws a gator maw into every batch she cooks up. I don't know about that and am not likely to find out as I think that the only way she gives that recipe up is if you bed the old broad down. I would opt with trying to love up on a real gator than her though, their skin is most likely softer than hers.

Still, if I wanted those peanuts I had to stand there and chew the fat with her and let her try to hit on me. That and give her $5. The whole time I'm being eaten alive by swamp fleas and skeeters the size of dragonflies. I endured though and secured my bag of peanut gold along with a compoimentary paper towel in case I couldn't wait until I got back home to eat a few and needed to wipe the peanut juice off my chin. That paper towel came in handy.

Now I am winding down the weekend with a Torpedo and some spicy boiled peanuts. Life is good!


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