Nanker Posted July 15, 2021 Share Posted July 15, 2021 On 2/1/2021 at 10:40 AM, plenzmd1 said: Going to try and gain some rooom in the freezer this week by only using things in there.. Today i am thawing out skin on, bone in chicken thighs. Anybody with some fresh ideas or recipes? No grilling, smoking or frying though. Was thinking of some of these oven baked "fried" recipes, but hard to believe they any good! Check out Chicken Marbella recipes. Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 19, 2021 Share Posted July 19, 2021 3 Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 20, 2021 Share Posted July 20, 2021 Made burgers last night, with a warm pasta salad. Burgers had herbed goat cheese, pickled onions, tomato jam and garlic aioli. Burgers done in cast iron grill pan on grill. Great crust, but I overcooked .. again! I suck at cooking burgers! 2 Quote Link to comment Share on other sites More sharing options...
Foxx Posted July 21, 2021 Share Posted July 21, 2021 On 7/20/2021 at 7:45 AM, plenzmd1 said: Made burgers last night, with a warm pasta salad. Burgers had herbed goat cheese, pickled onions, tomato jam and garlic aioli. Burgers done in cast iron grill pan on grill. Great crust, but I overcooked .. again! I suck at cooking burgers! Cook just until the juices run clear (very little red). 1 Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 22, 2021 Share Posted July 22, 2021 Alabama White sauce based chicken BBQ sammys, corn salad. 2 Quote Link to comment Share on other sites More sharing options...
CarpetCrawler Posted July 22, 2021 Share Posted July 22, 2021 1 hour ago, plenzmd1 said: Alabama White sauce based chicken BBQ sammys, corn salad. Damn, you eat well. 1 Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 22, 2021 Share Posted July 22, 2021 5 minutes ago, CarpetCrawler said: Damn, you eat well. My life is boring, I golf and cook. And Drink. Quote Link to comment Share on other sites More sharing options...
CarpetCrawler Posted July 22, 2021 Share Posted July 22, 2021 9 minutes ago, plenzmd1 said: My life is boring, I golf and cook. And Drink. What are you doing this weekend? Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted July 22, 2021 Share Posted July 22, 2021 (edited) 8 hours ago, CarpetCrawler said: What are you doing this weekend? Golfing and cooking.. and cause it’s the weekend maybe a little hoochie coochie😜 Edited July 22, 2021 by plenzmd1 1 1 1 Quote Link to comment Share on other sites More sharing options...
Uncle Joe Posted July 23, 2021 Share Posted July 23, 2021 So I went to the fish store (Pacific Ocean) last Thursday and Friday to trade in my herring surplus for some halibut. Most of the halibut we caught were on the smaller side. So I made one one my tried and true recipes for fresh halibut - in the fish grill over charcoal with garlic and butter. It was ok. but the filets were a little thin for those nice fresh grilled halibut flakes that I like. So tonight I took out one of those leftover halibut mini slabs and made a fishwich - it was wonderful. I'm sure the blue agave influenced this food review, 😀🍹 3 Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted August 9, 2021 Share Posted August 9, 2021 Had Sous Vide double cut pork loin chops seared over chimney starter of apple wood chunks...on sale at Whole Foods, dry brined for 6 hours, 140 for 90 minutes...seared over smoking hot coals...and they came out mealy. Really disappointed...wonder if the dry brine did something to them. I mean 90 minutes in the bath should not change the texture like that. Oh well, we still were fed...lots worse in the world. 2 Quote Link to comment Share on other sites More sharing options...
CarpetCrawler Posted August 9, 2021 Share Posted August 9, 2021 21 minutes ago, plenzmd1 said: Had Sous Vide double cut pork loin chops seared over chimney starter of apple wood chunks...on sale at Whole Foods, dry brined for 6 hours, 140 for 90 minutes...seared over smoking hot coals...and they came out mealy. Really disappointed...wonder if the dry brine did something to them. I mean 90 minutes in the bath should not change the texture like that. Oh well, we still were fed...lots worse in the world. I found this at BarbecueBible.com regarding pork: Quote Don't brine too long (2-4 hours is enough) or the meat can take on a mushy texture. 3 Quote Link to comment Share on other sites More sharing options...
MothersMilk Posted August 9, 2021 Share Posted August 9, 2021 18 hours ago, CarpetCrawler said: I found this at BarbecueBible.com regarding pork: Very true, especially if using mojo... the orange in it basically begins the cooking process. 1 Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted August 10, 2021 Share Posted August 10, 2021 Vacca Frita last night. Cuban Shredded Beef. Grilled peppers for veggie. Freaking delish, although rice was a bit crunchy. Wife was in charge of that though! great meal with a cheap cut of beef. I use frozen chuck , sure hope they go on sale again sometime soon as my frozen stash is getting low! 2 Quote Link to comment Share on other sites More sharing options...
B-Man Posted August 11, 2021 Share Posted August 11, 2021 1 2 Quote Link to comment Share on other sites More sharing options...
IDBillzFan Posted August 11, 2021 Share Posted August 11, 2021 4 hours ago, B-Man said: That fry sauce sounds interesting. Everywhere I've seen in before it's just ketchup and mayo mixed together. 1 Quote Link to comment Share on other sites More sharing options...
Ann Posted August 19, 2021 Share Posted August 19, 2021 @plenzmd1 have you been on a diet!? Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted August 19, 2021 Share Posted August 19, 2021 6 hours ago, Ann said: @plenzmd1 have you been on a diet!? haha...been eating out a lot lately! Has a pizza cheesesteak at the Sidewalk Cafe next to my house two nights ago, had a nice brick chicken at The Smith in DC last night... Tonight is homemade chicken tenders..( secret is coating in buttered panko) with a pineapple/apricot salsa and mexican street style corn! The corn is the Alexa one from the frozen box, pretty damn good if you see it in your grocery..i add some jalepeno and red bell pepper to it. 2 1 Quote Link to comment Share on other sites More sharing options...
Foxx Posted August 21, 2021 Share Posted August 21, 2021 https://twitter.com/BuffaloBills/status/1428704272695406594 Quote Link to comment Share on other sites More sharing options...
Ann Posted August 21, 2021 Share Posted August 21, 2021 https://twitter.com/rogbennett/status/1428771262441066499 2 Quote Link to comment Share on other sites More sharing options...
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