Cooking

[Rickp]

18 minutes ago, bens197 said:

Self explanatory for the crew tonight. 

 

That’s looks great, I can smell the cabbage

[bens197]

38 minutes ago, Rickp said:

That’s looks great, I can smell the cabbage

Thanks Rick…One of my favorites, especially since you can just set it and forget it.

 

I did take the leftover bacon grease from breakfast and put that in a baking pan after boiling the potatoes.  Roasted them the rest of the way to get some texture.

[Rickp]

Just now, bens197 said:

Thanks Rick…One of my favorites, especially since you can just set it and forget it.

 

I did take the leftover bacon grease from breakfast and put that in a baking pan after boiling the potatoes.  Roasted them the rest of the way to get some texture.

Sounds like something my mother would have done  

Great job!  The guys at the AOH would love it.

[tommc23]

Cooked sausage and peppers in a red wine and olive oil reduction instead of the normal tomato sauce 

[Rickp]

10 hours ago, tommc23 said:

Cooked sausage and peppers in a red wine and olive oil reduction instead of the normal tomato sauce 

My favorite way to prepare sausage, peppers & onions.

[katana29]

Grilling is a method of cooking food over an open source of high heat. Grilling can be on coals, built into an oven or a microwave oven with it you can cook a lot of delicious food, here are many variations of grills for the home. Grilled potatoes will have a rich, creamy flavor if you add shredded cheese to them.1. Grease two heatproof foil molds (or homemade bags) with vegetable oil and place potatoes and onions in them. 2. Turn on the grill to preheat to medium heat. In a separate bowl, mix Parmesan cheese, 3/4 cup Cheddar and 3/4 cup Mozzarella and sprinkle this mixture over the potatoes and onions. Place slices of fried bacon, butter, green onions on top, salt and pepper. 3. Cover with foil plate lids or staple the edges of homemade bags. Transfer them to the grill grate of a preheated grill, cover and cook for about 35-40 minutes, until the potatoes are soft. Remove the potatoes from the grill, turn them out, and sprinkle the remaining cheese over the dish.

Edited March 19, 2022 by katana29

[ejgaudette]

Are cakes allowed. My two oldest were born in March, so in a joint party my son wanted a shark and my daughter loves rainbows. My wife molded the shark out of clay, and then I made the cake, make the frosting, and put it all together. Lets just say it was a large cake to say the least.

[bens197]

My new favorite Greek plate. 

[MattF]

17 hours ago, ejgaudette said:

Are cakes allowed. My two oldest were born in March, so in a joint party my son wanted a shark and my daughter loves rainbows. My wife molded the shark out of clay, and then I made the cake, make the frosting, and put it all together. Lets just say it was a large cake to say the least.

No pics showing mate.

[Kenny B]

9 hours ago, bens197 said:

My new favorite Greek plate. 

Love Greek!

[ejgaudette]

55 minutes ago, MattF said:

No pics showing mate.

Well then lets try that again,

 

[Rickp]

2 hours ago, ejgaudette said:

Well then lets try that again,

 

Came thru this time!!!

[MattF]

3 hours ago, ejgaudette said:

Well then lets try that again,

 

That's cool!

[azstu324]

On 3/21/2022 at 7:47 PM, bens197 said:

My new favorite Greek plate. 

Chicken Souvlaki? 

Pretty sure they serve that in heaven.. mmmmmm

[azstu324]

Was perusing the meat section at my local WinCo and found this gem!

Immediately I demanded to speak with the butcher! He said they get a couple of these in per week so he cuts them up and sprinkles them around the meat section like Easter eggs. Other times he says he cuts them as regular steaks and disguises them as top sirloin steaks and the secret is that they are higher priced than the actual top sirloins and only a small group know about it. I've been shopping here for 5 years and this is the first time I've seen this cut here! FML!! Sneaky butcher and his secret sneaky butcher moves! 

Tomorrow's my birthday and I've got plans for this beauty! 

 

 

[Rickp]

39 minutes ago, azstu324 said:

Was perusing the meat section at my local WinCo and found this gem!

Immediately I demanded to speak with the butcher! He said they get a couple of these in per week so he cuts them up and sprinkles them around the meat section like Easter eggs. Other times he says he cuts them as regular steaks and disguises them as top sirloin steaks and the secret is that they are higher priced than the actual top sirloins and only a small group know about it. I've been shopping here for 5 years and this is the first time I've seen this cut here! FML!! Sneaky butcher and his secret sneaky butcher moves! 

Tomorrow's my birthday and I've got plans for this beauty! 

 

 

This looks like it’s going to be good

[MattWillGolf]

Tried my hand at a making Philly Cheesesteak sandwiches. Yellow onion, yellow bell pepper, provolone cheese, Shabu-shabu thin sliced rib eye steak with a bit of salt and pepper on fresh bakery rolls. Turned out excellent. Thinking about kicking it up a bit with jalapeños next time. My wife found the steak at Wegman’s  which worked perfectly.

[yungkory]

On 3/24/2022 at 2:26 PM, MattWillGolf said:

Tried my hand at a making Philly Cheesesteak sandwiches. Yellow onion, yellow bell pepper, provolone cheese, Shabu-shabu thin sliced rib eye steak with a bit of salt and pepper on fresh bakery rolls. Turned out excellent. Thinking about kicking it up a bit with jalapeños next time. My wife found the steak at Wegman’s  which worked perfectly.

I'm not really a fan of the wiz, call me non traditional I guess. This looks amazing!

[RollingGreens]

On 3/24/2022 at 8:26 PM, MattWillGolf said:

Tried my hand at a making Philly Cheesesteak sandwiches. Yellow onion, yellow bell pepper, provolone cheese, Shabu-shabu thin sliced rib eye steak with a bit of salt and pepper on fresh bakery rolls. Turned out excellent. Thinking about kicking it up a bit with jalapeños next time. My wife found the steak at Wegman’s  which worked perfectly.

I’m ordering wiz with onions all day. One of my favorite to go foods when I lived in Philadelphia 

[tommc23]

On 3/24/2022 at 8:26 PM, MattWillGolf said:

Tried my hand at a making Philly Cheesesteak sandwiches. Yellow onion, yellow bell pepper, provolone cheese, Shabu-shabu thin sliced rib eye steak with a bit of salt and pepper on fresh bakery rolls. Turned out excellent. Thinking about kicking it up a bit with jalapeños next time. My wife found the steak at Wegman’s  which worked perfectly.

What I find funny is people put peppers on cheesesteaks and call it a Philly, but most places in the city don’t offer peppers especially bell peppers. If you get peppers they are typically on the side where you can get your own and are pickled. Looks good but I’m definitely a whiz wit guy, preferably from Jim’s on South St before a show at the TLA. Sorry I just went back to my pre-rona concert routine .

[RollingGreens]

1 hour ago, tommc23 said:

What I find funny is people put peppers on cheesesteaks and call it a Philly, but most places in the city don’t offer peppers especially bell peppers. If you get peppers they are typically on the side where you can get your own and are pickled. Looks good but I’m definitely a whiz wit guy, preferably from Jim’s on South St before a show at the TLA. Sorry I just went back to my pre-rona concert routine .

Delassandros in manayunk. Jim’s is also solid. You are right. Typically peppers in the side. Provolone isn’t tradition unfortunately. Also has to be 0n the Amarosa roll!

[Rickp]

1 hour ago, tommc23 said:

What I find funny is people put peppers on cheesesteaks and call it a Philly, but most places in the city don’t offer peppers especially bell peppers. If you get peppers they are typically on the side where you can get your own and are pickled. Looks good but I’m definitely a whiz wit guy, preferably from Jim’s on South St before a show at the TLA. Sorry I just went back to my pre-rona concert routine .

We had a few customers in Philly years ago so made the trip to Pat’s or Geno’s.  I know Wiz is the Philly cheese standard but I’m  a Provolone guy.

Miss some of those Sales/Engineering Trips.

[bens197]

3 hours ago, tommc23 said:

What I find funny is people put peppers on cheesesteaks and call it a Philly, but most places in the city don’t offer peppers especially bell peppers. If you get peppers they are typically on the side where you can get your own and are pickled. Looks good but I’m definitely a whiz wit guy, preferably from Jim’s on South St before a show at the TLA. Sorry I just went back to my pre-rona concert routine .

I’ll respect the true Philly guy.  I’ve grown accustomed to American cheese, mushrooms, peppers, onions and hot cherry peppers on top. 
 

Followed immediately by a nap. 

[Rickp]

4 minutes ago, bens197 said:

I’ll respect the true Philly guy.  I’ve grown accustomed to American cheese, mushrooms, peppers, onions and hot cherry peppers on top. 
 

Followed immediately by a nap. 

And Tums…..

[tommc23]

1 hour ago, bens197 said:

I’ll respect the true Philly guy.  I’ve grown accustomed to American cheese, mushrooms, peppers, onions and hot cherry peppers on top. 
 

Followed immediately by a nap. 

Hey you can take your steak however you want just don’t call a hoagie anything but a hoagie. A sub is a watercraft and a hero is what you call a person . 

 

3 hours ago, Rickp said:

We had a few customers in Philly years ago so made the trip to Pat’s or Geno’s.  I know Wiz is the Philly cheese standard but I’m  a Provolone guy.

Miss some of those Sales/Engineering Trips.

Pat’s over geno’s but they are both just ok. 

 

4 hours ago, RollingGreens said:

Delassandros in manayunk. Jim’s is also solid. You are right. Typically peppers in the side. Provolone isn’t tradition unfortunately. Also has to be 0n the Amarosa roll!

They are pretty good as well, but last few I had were a little dry which was a shame.

[Rickp]

3 minutes ago, tommc23 said:

Hey you can take your steak however you want just don’t call a hoagie anything but a hoagie. A sub is a watercraft and a hero is what you call a person . 

 

Pat’s over geno’s but they are both just ok. 

 

They are pretty good as well, but last few I had were a little dry which was a shame.

Last time at my Philly customer we went to Pats as that’s where my salesman wanted to go.  When we we sitting at the table/bench whatever it is a black & blacked out windows a Toyota pocket rocket pulled up, passenger door opened and rider put his Semi automatic short barrel rifle on the seat and quickly closed the door to place his order.  We were outta there faster than greased goose s…! 

[azstu324]

É a noite de picanha! 

Picanha night! I'll include post-cook pics later. Also making garlic knots and mashed spuds. 

Update..

Smoke

+

=

My new brew (kind of)

[tommc23]

Used my grill two days in a row. Yesterday ribs, forgot to take pictures, and today whole chicken. Did a fry brine on the chicken and it turned out awesome 

[tommc23]

The ribs I made the other day I ate for lunch they turned out pretty good 

[azstu324]

Another Picanha night! Ever since I discovered these hidden gems at WinCo I can't get enough! They're hands down the best and easiest cut to make on the grill and turn out perfect every time! Super tender and juicy as well as lean with no inedible fat. 

Seasoned with just kosher salt, coarse black pepper, and garlic powder an hour before going into the smoker. Slow smoked to 115° and then seared and rested to 128° to perfect medium rare. For this one I cut off the fat cap but replaced it with butter and it was divine! 

Made some killer whole wheat bread in the new bread machine. 

And finally for the veggie it was bacon wrapped asparagus. Seasoned the bacon with honey, coconut sugar, and cracked pepper. The asparagus was rolled in olive oil and Montreal seasoning. Cooked them in the smoker for about 20 min while the temp was rising from smoking to searing heat and they turned out awesome!