Diamonds Posted June 6, 2011 Report Share Posted June 6, 2011 Scallops, Mango salsa, green beans all over rice. http://i25.photobucket.com/albums/c63/mybuicksfaster/IMG_1039.jpg i have puked up stuff that looks like that "topping" before. Quote Link to comment Share on other sites More sharing options...
Skinner Posted June 6, 2011 Report Share Posted June 6, 2011 man those potatoes look delicious fuck yeah they do. Quote Link to comment Share on other sites More sharing options...
TimTaylor751647545500 Posted June 6, 2011 Report Share Posted June 6, 2011 They were, too. http://www.foodnetwork.com/recipes/grilled-potato-skins-recipe/index.html Quote Link to comment Share on other sites More sharing options...
Farkas Posted June 6, 2011 Report Share Posted June 6, 2011 Nothing fancy just good as shit. http://i406.photobucket.com/albums/pp141/macpyro2/DSC_0471.jpg I would eat this before 90% of the other garbage in this thread. Quote Link to comment Share on other sites More sharing options...
Buck531 Posted June 13, 2011 Report Share Posted June 13, 2011 Made these today. $10 from Meijers. Made my own rub last night, put it in fridge over night and put it in the oven for an hour at 350. Finished off on the grill with Sweet Baby Rays. http://i283.photobucket.com/albums/kk314/buck531/100_1240.jpg http://i283.photobucket.com/albums/kk314/buck531/100_1241.jpg Quote Link to comment Share on other sites More sharing options...
SuBaruA Posted June 14, 2011 Report Share Posted June 14, 2011 http://farm4.static.flickr.com/3248/5819717065_50575c63b4_b.jpg 48 hour short rib Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted June 14, 2011 Report Share Posted June 14, 2011 Slowly smoked to perfection. Oh so tender. Added in one MGD while cooking and one during dinner. I'm still full. Wife and kids had pork chops. http://www.pbase.com/timothylauro/image/135575300/original.jpg Quote Link to comment Share on other sites More sharing options...
CRed05 Posted June 14, 2011 Report Share Posted June 14, 2011 ^I'd eat that. Quote Link to comment Share on other sites More sharing options...
AWW$HEEET Posted June 23, 2011 Report Share Posted June 23, 2011 Two indisputable facts here: 1. I am about to down a 2 delicious burgers and a half bottle of jack and get my R. Dunn face on. 2. These burgers are resting on the hood of a certain deutsche land rocket that will gape Jones' ass wider than Mt St. Helens. http://www.columbusracing.com/forums/picture.php?albumid=463&pictureid=5215 Tha deets: 2 giant eagle jalapeno burgers 4 pc Carfagnas bacon generic buns cheap cheese later slathered in sriracha Eat a satisfied dick Quote Link to comment Share on other sites More sharing options...
TimTaylor751647545500 Posted June 23, 2011 Report Share Posted June 23, 2011 Where's the A1? Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted June 26, 2011 Report Share Posted June 26, 2011 6lbs of Short Ribs dry rubbed with one of my favorite Memphis Style recipes and wrapped tight until Sunday when they will be slow cooked over a tray of Apple Juice with some apple wood chips smoking on the coals for the first hour or so. Like Buck, I'll be coating 1/2 of them with a bit of Sweet Baby Rays. The other half dry rub only. Yum! I have some home made from scratch recipe 18hr baked beans cooking in the slow cooker now too. House smells so damn good. http://www.pbase.com/timothylauro/image/135876729/original.jpg Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted June 26, 2011 Report Share Posted June 26, 2011 Baked Bean recipe: Overnight Baked Beans 1 lb small dried white beans, such as navy 1 medium onion, chopped 1/2 cup firmly packed dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 2 tsp dry mustard salt & pepper to taste * I add diced cooked bacon or ham hocks & favorite flavor of bottled BBQ sauce to taste 1.In a 5 or 6 qt. slow-cooker, combine the beans, onions, brown sugar, molasses, vinegar, mustard, bacon or ham, BBQ sauce, 5 cups of water and 1/4 tsp pepper 2. Cook, covered, on low until the beans are tender and the liquid is syrupy. The onions will rise to the top and look very dark, stir. Before serving , stir in 1/2 tsp salt if desired. The recipe calls for 12 hours of cooking but I cook mine much longer, more like 18 hrs. Cook until desired tenderness. http://www.pbase.com/timothylauro/image/135876905/original.jpg Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted June 26, 2011 Report Share Posted June 26, 2011 and I will be quenching my thirst with plenty of this too. http://www.pbase.com/timothylauro/image/135876913/original.jpg Quote Link to comment Share on other sites More sharing options...
GRN96WS6 Posted June 26, 2011 Report Share Posted June 26, 2011 Tim you need to post your recipes...all your food looks amazing! Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted June 26, 2011 Report Share Posted June 26, 2011 Tim you need to post your recipes...all your food looks amazing! Ha Ha! Thanks! I love food about as much as women :masturboy: Here's my favorite recipe for a dry rub. Memphis Dry Rub I use about 2 tablespoon per side of a slab. Just keep the extra in a plastic bag or vacuum sealed jar. Like Brown Sugar, if it clumps over time due to moisture, just put in the oven on a baking sheet at say 250 for about 15 minutes. It dries it out and allows it to crumble to a fine powder once again. Ingredients 3/4 cup firmly packed dark brown sugar 3/4 cup white sugar 1/2 cup paprika (use the good stuff. I get Spanish paprika from whole foods) Typical grocery store shit is just coloring/little to no flavor. 1/4 cup kosher salt (grind it up fine like regular salt) 1/4 cup garlic powder 2 tablespoons ground black pepper 2 tablespoons ground ginger powder 2 tablespoons onion powder 2 teaspoons rosemary powder (grind it up fine if you have only leaves) I sprinkle just enough on to color the meat. For true Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, about 3 tablespoons per side. I also remove the membrane on the back side of the ribs. It holds in too much fat and doesn't allow flavor to penetrate all around. Massage the rub into the meat at let sit in the fridge for at least 1-2hrs. I actually, wrap them in plastic wrap, and refrigerate them overnight before cooking. What I really like about this rub is the sugars help form that caramelized crust that you get at rib fairs. It's key to have the salt too as it pulls the moisture in to mix with the sugars and help form the crust. I found the above up years ago when experimenting and so far it's been the best I've used. Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted June 27, 2011 Report Share Posted June 27, 2011 Man were these good! Perfection!! Gotta love that beautiful pink smoke-ring. Meaty, tender as heck and coming off that bone with a slight tug perfect. Sorry for pics after they have been cut and my portions were in my belly, but hey, I wasn't going to delay a good MGD and Rib Dinner for pics http://i541.photobucket.com/albums/gg378/pdqgp/Inbox/IMG_7800copyweb.jpg http://i541.photobucket.com/albums/gg378/pdqgp/Inbox/IMG_7808copyweb.jpg http://i541.photobucket.com/albums/gg378/pdqgp/Inbox/IMG_7812copyweb.jpg Quote Link to comment Share on other sites More sharing options...
codyh Posted June 27, 2011 Report Share Posted June 27, 2011 Does your wife ever wonder "man what is this guy doing?" Haha and im mad because it all looks amazing. Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted June 27, 2011 Report Share Posted June 27, 2011 Does your wife ever wonder "man what is this guy doing?" Haha and im mad because it all looks amazing. Yes. She wonders why we post pics of food on a guy dominated car website. I had to explain that cars, boobs, beer and food are the basics of a mans life and thoughts. I know I'm usually thinking about one of those things on a regular basis. :lolguy: Quote Link to comment Share on other sites More sharing options...
nurkvinny Posted July 4, 2011 Report Share Posted July 4, 2011 48hr marinated chicken and pork chops. Red/green peppers and shrooms sauteed in butter then onto the kabobs. http://www.columbusracing.com/forums/picture.php?albumid=5&pictureid=5246 Quote Link to comment Share on other sites More sharing options...
Buck531 Posted July 5, 2011 Report Share Posted July 5, 2011 I'm going to make some chili tomorrow. I'll post some pics. Quote Link to comment Share on other sites More sharing options...
SuBaruA Posted July 5, 2011 Report Share Posted July 5, 2011 (edited) http://farm6.static.flickr.com/5073/5903837183_dae9971662_b.jpg Cucumber Spring Roll http://farm6.static.flickr.com/5094/5523761398_8c443d7d5b_z.jpg Pan Seared Striped Bass, Blistered Pepper Coulis, Toasted Almond Beurre Blanc http://farm6.static.flickr.com/5015/5523137183_a57e28e00a_z.jpg Tasmanian Salmon, Indonesian Satay Glaze, Bok Choy Edited July 5, 2011 by SuBaruA Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted July 5, 2011 Report Share Posted July 5, 2011 and the food is ? http://farm6.static.flickr.com/5073/5903837183_dae9971662_b.jpg http://farm6.static.flickr.com/5094/5523761398_8c443d7d5b_z.jpg http://farm6.static.flickr.com/5015/5523137183_a57e28e00a_z.jpg Quote Link to comment Share on other sites More sharing options...
SuBaruA Posted July 5, 2011 Report Share Posted July 5, 2011 Whoops, fixed! ^ Quote Link to comment Share on other sites More sharing options...
Guest Spam Posted July 5, 2011 Report Share Posted July 5, 2011 This isnt masterchef. Stop putting a forest on your food. You arent that pretentious. Quote Link to comment Share on other sites More sharing options...
Sturg1647545502 Posted July 6, 2011 Report Share Posted July 6, 2011 Ill be eating this Friday night, starting in the AM Slow-Cooker Pulled Pork Russell Jackson, Lafitte, San Francisco 1 cup cider vinegar; 3 tablespoons Turbino sugar; 1 1/2 tablespoons hot red-pepper flakes; 1 (3 lb.) lean boneless pork shoulder, trimmed of visible fat; 1 onion, chopped (about 1 cup); 8 cloves garlic, peeled, split in half; 1/2 cup water; 2 tablespoons Dijon mustard; 2 tablespoons honey; 1 tablespoon Worcestershire sauce; Salt and pepper In a small bowl, whisk together the vinegar, sugar, red pepper and 1 1/2 teaspoons each of salt and pepper, stirring until sugar dissolves. Score the pork skin in a crosshatch pattern with a sharp knife, forming 1-inch diamond shapes, cutting through the skin, but no more than one-quarter inch deep. Pat meat dry, then rub all over with salt and pepper and let stand at room temperature for one hour. Scatter chopped onion and garlic halves over the bottom of a slow cooker, place the pork on top, add water and prepared vinegar sauce, cover and cook on low until tender, about 8 hours. Remove meat and cool. Transfer the pork to a cutting board and, with two forks, pull it into thin shreds (remove all fat and gristle). Remove garlic cloves with a slotted spoon and mash into a paste. Return the pork and garlic to the slow cooker and stir in the mustard, honey and Worcestershire sauce. Season with salt and pepper and cook for another hour on low. Serves: 12 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.