What's For Dinner Tonight?

Beehive

Well-Known Member
Black eyed peas flowered with a pork chop. White onion. Garlic powder, oregano, diced jalapeno, salt, paprika, and some lemon juice.

Sweet corn bread as the side. Jalapeno in that too....maybe
 

Beehive

Well-Known Member
This is a meal...for me and the wife. Tabasco is for me. We say grace for this. Every time. Every meal.

It's gotta be hot for me. I wanna feel it besides tasting it.

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MICHI-CAN

Well-Known Member
I had to get outside. So my boy and I marinated 24 med chix wings. I smoked for 3 hours. Then twice fried after a rice flour dredge. And a 1 hour slow rendering to fall off the bone with glass crisp skin. Then tossed in garlic poached brown butter from the smoker run with real Regiano rind. Also Taiwan brown jasmine rice with fresh veggies and scratch chicken/ veg stock.

I'm living on rabbit food of late. But infusing some butter I set aside t enjoy one when I can eat like a rat and not get berated for it.

Peace and full belies to all. They are here. 2 people had 24 wings to start. This is the remainder. LOl. 017.jpg018.jpg
 

MICHI-CAN

Well-Known Member
I'll get more charcoal tomorrow.

Children quarters.
Try smoking them peas or any beans in an earthen ware crock or large bowl. Mine is over 100 years old and used often. Nothing metal or not wood fired compares. Honestly cooked on campfire more than stove for first 20 years of my life.
 

Beehive

Well-Known Member
Try smoking them peas or any beans in an earthen ware crock or large bowl. Mine is over 100 years old and used often. Nothing metal or not wood fired compares. Honestly cooked on campfire more than stove for first 20 years of my life.

Lol, try pouring dry* macaroni and cheese elbow or shell noodles into a metal bread pan. Stick it on the grill to smoke. It doesn't take long. When some take a darker color. Long enough.

Poor man smoked Macaroni and cheese.
 

MICHI-CAN

Well-Known Member
Lol, try pouring macaroni and cheese elbow or shell noodles into a metal bread pan. Stick it on the grill to smoke. It doesn't take long. When some take a darker color. Long enough.

Poor man smoked Macaroni and cheese.
And my retallitory action for your inducing my hunger and testing my conviction to the diet. LMAO. I'm really good so far.

Here is the home made cinnamon apple muffin loaf topped with real dairy caramel. I'm still drooling. Off limits. On the counter.

Got to019.jpg020.jpg lick a couple spoons making. Doing the cooking has it's perks.
 

MICHI-CAN

Well-Known Member
Imto ( in my taste opinion ) ...a dollop of mayo and red devil.. That looks fuckin tasty btw .
I have Tabasco for a background note of heat. I taste the rine and not peppers. Asian stuff is chili before brine and hits other parts of your mouth and tongue. I do enjoy their Green on a few things though. My opinion on the subject.
 

tkufoS

Well-Known Member
I have Tabasco for a background note of heat. I taste the rine and not peppers. Asian stuff is chili before brine and hits other parts of your mouth and tongue. I do enjoy their Green on a few things though. My opinion on the subject.
I like the green on my over medium eggs ..yum..I would have a smoked neck bone or ham hock in them beans too .
 

MICHI-CAN

Well-Known Member
I'm helping the kid through his third lesson on Grandma's beef roast with a twist. And roasted veggies. He is starting impress me and get a feel for things. Just hope he doesn't feel my knives edges. Still cringing.

But here is the prep. Missed the browning of roast. A wee bit behind schedule. About an hour and we shall see what we got.

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