 doc69Premium
join:2004-08-01
 ·Insight Communic..
| reply to SueS
Re: Post a photo of something you ate today
SAMSUNG SCH-I535
3.7mm 1/30th F2.6 ISO125
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krazyboiPremium
join:2008-06-27
Mckinney, TX
kudos:1 | reply to SueS
Was testing out the Charbroil Big Easy electric smoker the inlaws brought over for Christmas... made a 7.5lb pork butt... it came out great.... took about 9-10hrs...
*Purchase boneless or bone-in pork butt.
*Trim excess fat, if desired.
*Apply a generous coat of yellow mustard and your favorite rub, let it sit overnight in frig.
*Cook at 225-250°F to an internal temperature of 195°F.
*Wrap in aluminum foil and hold in a cooler until ready to serve.
*Pull meat and serve with barbecue sauce on the side.
Southern Succor Rub from the classic book 'Smoke & Spice'
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
raw...
Apple iPhone 5
4.1mm 1/15th F2.4 ISO400
loaded and ready...
done...
eating time...
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 caffeinatorComing soon to a cup near you..Premium
join:2005-01-16
WA, USA
kudos:4 | Nice looking roast ya got there. Yummy!!!  |
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 drewAutomaticPremium
join:2002-07-10
Port Orchard, WA
kudos:6 | reply to krazyboi
Yum!
A buddy does smoked (real wood) pork and it's amazing. |
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krazyboiPremium
join:2008-06-27
Mckinney, TX
kudos:1 | reply to caffeinator
first time doing it and it was great! |
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krazyboiPremium
join:2008-06-27
Mckinney, TX
kudos:1 | reply to drew
I'll usually smoke some meat on the grill, but I don't have a dedicated charcoal smoker... even if I did I don't think I would have the time to do a slow n low... the electric smoker does a light steady smoke, and with it being convenient, it works for me!!  |
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caffeinatorComing soon to a cup near you..Premium
join:2005-01-16
WA, USA
kudos:4 Reviews:
 ·CenturyLink
| reply to SueS
Canon PowerShot A720 IS
5.8mm 1/13th F2.8 ISO200
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Canon PowerShot A720 IS
5.8mm 1/13th -0.3ev F2.8 ISO200
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Canon PowerShot A720 IS
5.8mm 1/13th -0.3ev F2.8 ISO200
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Firstly, I'd cooked the taquitos. Then, layered refried beans, cheese, some leftover all-meat chili, the taquitos, onions and sweet peppers.
Sprinkled with garlic, chile and onion powders and a bit of S&P. Steamed until flexible then rolled and covered with Jalapeño nacho cheese sauce and heated again until hot throughout. Added some chips and a sprinkle of cayenne pepper and it's nom nom time!
(the third one just got to the rolled stage and put in the fridge for later.)
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 jimhamiltonFacto Non VerbaPremium
join:2002-03-21
Emmetsburg, IA | Waste not, want not. They look great! |
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caffeinatorComing soon to a cup near you..Premium
join:2005-01-16
WA, USA
kudos:4 Reviews:
·CenturyLink
| said by jimhamilton:Waste not, want not. They look great!
Thanks!
Yuppers, I don't waste food around here.
I also like extrapolating common items into better meals with just a few additions. And, it only took about 2 minutes to make it.
Figure that two 20-count boxes of taquitos were only $5.00 and I got both a lot of snacking out of them and meal starters to boot.
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My 9/11 Tribute..online since 9/14/01
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 TigerLordResident pentaxianPremium,Mod
join:2002-06-09
Canada
kudos:6
·ELECTRONICBOX
Host:
International Broa..
Videotron
| reply to SueS
PENTAX K-5
100mm 1/15th F4 ISO800
Got this baby on boxing day | 
PENTAX K-5
100mm 1/10th F2.8 ISO800
I sacrificed a whole bag of beans | 
PENTAX K-5
100mm 1/1000th F2.8 ISO800
before I could get a proper extraction | 
PENTAX K-5
100mm 1/45th F11 ISO1600
but the three hours of practice was worth it |
I sacrificed a whole 1kg bag before I managed to get a proper, three layered espresso shot.
BUT IT WAS SO WORTH IT!!!! |
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| reply to SueS
NIKON D5100
30mm 1/60th +0.3ev F5.6 ISO400
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NIKON D5100
22mm 1/60th +0.3ev F5.6 ISO400
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NIKON D5100
34mm 1/60th +0.3ev F5.6 ISO400
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NIKON D5100
24mm 1/60th +0.3ev F5.6 ISO400
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NIKON D5100
32mm 1/60th +0.3ev F5.6 ISO400
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NIKON D5100
35mm 1/60th +0.3ev F5.6 ISO400
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 Locutus65Why bother?Premium
join:2001-05-24
Houston, TX
kudos:2
·Comcast
| reply to SueS
Supper tonight
Nice, 3/4" thick T-Bone on the grill smothered with sauteed mushrooms served with lima beans and mashed potatoes. Mmm, Mmm good
EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80
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Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal. |
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caffeinatorComing soon to a cup near you..Premium
join:2005-01-16
WA, USA
kudos:4 Reviews:
·CenturyLink
| reply to SueS
Canon PowerShot A720 IS
5.8mm 1/5th -0.3ev F2.8 ISO200
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Canon PowerShot A720 IS
5.8mm 1/8th F2.8 ISO200
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Canon PowerShot A720 IS
5.8mm 1/5th F2.8 ISO200
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Canon PowerShot A720 IS
5.8mm 1/6th F2.8 ISO200
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The sauce is 50/50 Ketchup & Sriracha with onion powder, sweet basil and some parm.
Sweet red chile peppers and onion add their flavors too. Topped with PepperJack cheese and a 5-herb sea salt blend and "toasted" until slightly browned and melty on a dry Circulon 12" skillet.
Yes, I chopped and placed every bit by hand, I'm OCD when it comes to pizzas..
--
My 9/11 Tribute..online since 9/14/01
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caffeinatorComing soon to a cup near you..Premium
join:2005-01-16
WA, USA
kudos:4 Reviews:
·CenturyLink
| reply to SueS
An old fave: Chilli-Cheese Mac with Hotdogs
• cooked elbow macaroni, approx. 1 Qt.
• Velveeta and cheddar cheeses
• black olives
• red onions
• a 1/2 tin of Stagg Chunkeroo chilli
• lots of chile powders, dash of Bhut Jolokia powder, garlic & onion powders
• sliced cooked chicken franks, about 2
Also, about a couple tablespoons of half & half for a nice sauce.
Yup, that's a mac-attack
Canon PowerShot A720 IS
5.8mm 1/60th F2.8 ISO80
Spruced up with Crema de Mexicana, a bit of shredded cheese and a dash of cayenne powder.
Canon PowerShot A720 IS
5.8mm 1/15th F2.8 ISO200
And, a nice salad with chopped turkey breast, celery, carrot, onion, green olives and cubed Cheddar/Asadero cheese. Sprinkled with spicy sea salt and pepper, doused with bacon ranch and lightly tossed. Mmmm. =)
Canon PowerShot A720 IS
5.8mm 1/13th -0.3ev F2.8 ISO200
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Locutus65Why bother?Premium
join:2001-05-24
Houston, TX
kudos:2 Reviews:
·Comcast
| reply to SueS
Best meatloaf I've ever had.
Bacon Cheeseburger Meatloaf
1/2- sweet onion (diced)
2- lbs ground beef, pork and veal (meatloaf mix)
1/2 -lb bacon (chopped and cooked but still soft)
3/4- cup shredded cheddar
2- raw eggs
1/3- cup bread crumbs (soaked in milk to make paste)
a few splashes of Worcestershire sauce
salt & pepper
ketchup
Add all ingredients (except cheese) into mixing bowl and mix by hand till you have a big meat ball.
Roll it out evenly on a cutting board to about 1-inch thick.
Top with cheddar, roll back up and close ends. (Note: use a spatula, a pie knife, pastry scraper to help you roll the meat into an oblong shape.)
Carefully roll meat onto preheated, well seasoned grill for 30 minutes.
Carefully roll meat every 10 minutes till browned all the way around.
Transfer to oven (preheated to 375 degrees) cook an additional 30 minutes.
Top with ketchup in the last 10 minutes.
I spread the meat on parchment paper that way you can use the paper to roll the meatloaf up.
Also, cooking time - I cooked it at 375 for 40 minutes then put ketchup on it and baked it another 10 minutes and it was perfectly done inside.
EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80
EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80
EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80
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Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal. |
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jimhamiltonFacto Non VerbaPremium
join:2002-03-21
Emmetsburg, IA | Looks tasty! |
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 Coma Thanks StevePremium
join:2001-12-30
NirvanaLand |
He's a food Porn pusher.
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January is National Oatmeal Month
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 jaykaykay4 Ever YoungPremium,MVM
join:2000-04-13
Scottsdale, AZ
kudos:22 | reply to SueS
Panasonic DMC-ZS6
4.1mm 1/60th +0.3ev F3.3 ISO100
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caffeinatorComing soon to a cup near you..Premium
join:2005-01-16
WA, USA
kudos:4 Reviews:
·CenturyLink
| reply to SueS
Homemade pizza
Jasmine rice with leftover sausage, bacon bits, turkey and veggies
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 CylonRedPremium,MVM
join:2000-07-06
Bloom County
1 edit | reply to SueS
My first try and homemade pizza and calzone - completely homemade. Crust from Alton Brown and aged for 2 days, sauce from Cooks Illustrated (I used San Marzano tomatoes) with a crushed clove of garlic and a bit of olive oil.
Pizza and calzone are veggie - onion, green pepper, sauteed mushrooms, parmesan and mozzarella cheese. A touch of oilve oil on the crust as well.
I need to cook the calzone at a lower temp. Crust on the pizza was soft on top with just a bit of crunch on the bottom. Kids liked the crust as well - need to make some and freeze it for Friday nights.
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Brian
"It drops into your stomach like a Abrams's tank.... driven by Rosanne Barr..." A. Bourdain |
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