The "Nom Nom Nom" Thread

Veer_G

Cunning Linguist, Emeritus
Jun 15, 2008
7,859
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SEPA


Salad. Don't laugh. There's a half-pound of thinly-sliced rare New York strip in there, and it's what you do when you get a screaming deal on a two-pack of prime and the missus just won't eat red meat off the grill the way God intended.

Ingredients:

The first seven items are the dressing/marinade. Whisk them together, and use half as a marinade if you've got a day to wait before you grill. If not, say fuck it and enjoy the extra dressing. If you do marinade, toss the first half when you go to grill and make do with the second as dressing.
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 1/2 teaspoons lemon juice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 1 lb. beef steak - nothing too cheap, grilled and then very thinly sliced across the grain
  • Salad greens - you choose, I like romaine and iceberg
  • Tomatoes - as you wish, they're never any better than they are as I type this now
  • 1/4-1/2 medium red onion, thinly sliced
  • 4 radishes, thinly sliced - very, very much optional
  • 1 medium ripe avocado, peeled and thinly sliced
  • Dried cranberries and/or candied pecans - optional froo-froo touch to taste if you need the hint of sweetness
  • Crumbled blue cheese and additional ground pepper, to taste
 
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1J04

Morale Officer
Aug 7, 2011
9,607
5,307
113
PACIFIC NW
Working with a buddy I've been with the entire time I've been here. He's stupid'r than me. He's been at it for 27 yrs here. So I hooked us up and played the role of the Camp Bitch. I don't mind. I'd rather eat my cooking than many others, that's for sure. :oops:

Looks good don't it.

 

Geno C.

Dirty Carnie
Oct 24, 2007
2,215
2,097
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34
Wautoma, WI
Working with a buddy I've been with the entire time I've been here. He's stupid'r than me. He's been at it for 27 yrs here. So I hooked us up and played the role of the Camp Bitch. I don't mind. I'd rather eat my cooking than many others, that's for sure. :oops:

Looks good don't it.

Cain't see!
 
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Veer_G

Cunning Linguist, Emeritus
Jun 15, 2008
7,859
4,202
113
SEPA
Working with a buddy I've been with the entire time I've been here. He's stupid'r than me. He's been at it for 27 yrs here. So I hooked us up and played the role of the Camp Bitch. I don't mind. I'd rather eat my cooking than many others, that's for sure. :oops:

Looks good don't it.

Ray says that it looks delicious, but that he can't smell it.
 
Likes: 1J04
Nov 10, 2010
2,976
1,381
113
UT


Salad. Don't laugh. There's a half-pound of thinly-sliced rare New York strip in there, and it's what you do when you get a screaming deal on a two-pack of prime and the missus just won't eat red meat off the grill the way God intended.

Ingredients:

The first seven items are the dressing/marinade. Whisk them together, and use half as a marinade if you've got a day to wait before you grill. If not, say fuck it and enjoy the extra dressing. If you do marinade, toss the first half when you go to grill and make do with the second as dressing.
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 1/2 teaspoons lemon juice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 1 lb. beef steak - nothing too cheap, grilled and then very thinly sliced across the grain
  • Salad greens - you choose, I like romaine and iceberg
  • Tomatoes - as you wish, they're never any better than they are as I type this now
  • 1/4-1/2 medium red onion, thinly sliced
  • 4 radishes, thinly sliced - very, very much optional
  • 1 medium ripe avocado, peeled and thinly sliced
  • Dried cranberries and/or candied pecans - optional froo-froo touch to taste if you need the hint of sweetness
  • Crumbled blue cheese and additional ground pepper, to taste
Take that tomato and radish out and it sounds pretty damn good.
 
Dec 2, 2011
2,691
7,695
113
64
Adelaide, South Australia


Salad. Don't laugh. There's a half-pound of thinly-sliced rare New York strip in there, and it's what you do when you get a screaming deal on a two-pack of prime and the missus just won't eat red meat off the grill the way God intended.

Ingredients:

The first seven items are the dressing/marinade. Whisk them together, and use half as a marinade if you've got a day to wait before you grill. If not, say fuck it and enjoy the extra dressing. If you do marinade, toss the first half when you go to grill and make do with the second as dressing.
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 1/2 teaspoons lemon juice
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 1 1 lb. beef steak - nothing too cheap, grilled and then very thinly sliced across the grain
  • Salad greens - you choose, I like romaine and iceberg
  • Tomatoes - as you wish, they're never any better than they are as I type this now
  • 1/4-1/2 medium red onion, thinly sliced
  • 4 radishes, thinly sliced - very, very much optional
  • 1 medium ripe avocado, peeled and thinly sliced
  • Dried cranberries and/or candied pecans - optional froo-froo touch to taste if you need the hint of sweetness
  • Crumbled blue cheese and additional ground pepper, to taste
Sounds and looks good mate but I somehow read it as an eleven pound steak??
 
Sep 7, 2011
1,184
774
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38
Golden CO
All looks delicious.

Smoked a brisket on Sat. Was terrible......
Also make plans with my friend to start drawing up plans to make our own smokers. Its gonna take some beers.......

I like the bacon wrapped pork loin. I do a variety of stuffed chops and loins that bacon would be a good addition to. Thinking about doing one next weekend that I may have to do this to.

The brisket on the smoker with a chicken below:

DDB86B99-5C93-4BEA-AD01-BC3BA2718EE3.jpeg
 

Snuby642

Sergeant of the Hide
Feb 11, 2017
588
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Brisket hard to do on vertical smoker.

I run smokers at 250, (yes) till they reach 160-165 internal (pop a sweat bead).
Pull them off and wrap in double foil tight as I can get it.
Run 250-300 until 200 internal (yes) then pull and rest wrapped for at least one hour. No peeking.

It will come out close to perfect every time.
Read up on the Texas crutch method.
This cuts hours off the cook time and is tender with still plenty of smoke and bark.
A medium size (12-14) lb brisket is about 10 hours this way, the thermometer does not lie.
 
Likes: barneybdb
Nov 25, 2007
1,951
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Lithia, FL
All looks delicious.

Smoked a brisket on Sat. Was terrible......
Also make plans with my friend to start drawing up plans to make our own smokers. Its gonna take some beers.......

I like the bacon wrapped pork loin. I do a variety of stuffed chops and loins that bacon would be a good addition to. Thinking about doing one next weekend that I may have to do this to.

The brisket on the smoker with a chicken below:

View attachment 6920574
Yep, brisket on top, chicken under that, sausage below with a vat of beans to catch the drippings.
Skim the beans when they are done.
You can knock a few chickens (and a lot of sausage) out while the brisket heads towards perfection.
 

Snuby642

Sergeant of the Hide
Feb 11, 2017
588
239
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Thought those TRAEGERS were set and forget?
That would make the traditional 16-18 hour low and slow much easier.
I went the crutch route because running a perfect fire for that long is tough some days.

I think you can get a better bark and slightly better smoke ring low and slow, but I had inconsistent results ,
Wood quality, windstorms, falling asleep. LOL.

All my family likes my crutch briskets better for consistency and not had a tough one in years now.
You only have to run a perfect fire long enough to get to the stall, I run slightly extra on the smoke about 5-8 hrs depending on size.
If weather runs south on you once wrapped you can finish in the oven just don't put it in a pan with foil over it, that is not the same as wrapping it tightly, it will come out like fall apart smoked roast .

How about some nice ribs?
Strip the membrane off the back, rub, set fire to run 180-200 clean smoke.
After about 4-5 hrs they should have a nice reddish dry bark, just slightly pulling away from bone ends.
Time to start layering the bbq sauce should be done in another hr, bone ends pulled back about 1/2 inch.
 

Attachments

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Sep 7, 2011
1,184
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Golden CO
Good looking ribs! Im of the school that just smokes em, sauce at the table. My brother sauces em on the smoker and they are delicious for sure.

As for the vertical smoker, its easy because of cheating with propane fire under the chips to keep the temp even. Works great in cold weather.
Will be building a shield for the fire for windy days.......

Going to see how I can make a dual use set-up that can use the propane or lump when I have the time.
 
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Snuby642

Sergeant of the Hide
Feb 11, 2017
588
239
43
Sometimes I make a rack or 2 dry, my favorite is tex mex style with a Fajita rub and no sauce.
Especially good if you mix in some mesquite wood with oak.
Just something different and good.

My problem in summer is keeping the temp low enough build a small fire and reapply wood often, dicey.
A large bed of coals is best but depends on the wood I have as to temp I can maintain on my offset log burner.
Never ending battle to get wood thats just right.

https://www.fiestaspices.com/product/fajita-seasoning/
 
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Snuby642

Sergeant of the Hide
Feb 11, 2017
588
239
43
Jesus h, my dad liked them boiled, made me gag.
I used to get in trouble for browning mine on the stove.
My mom didn't like it.

Something about it being electric I guess. LOL

Gods speed on some type of flame for you.
 

Veer_G

Cunning Linguist, Emeritus
Jun 15, 2008
7,859
4,202
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SEPA
Jesus h, my dad liked them boiled, made me gag.
I used to get in trouble for browning mine on the stove.
My mom didn't like it.

Something about it being electric I guess. LOL

Gods speed on some type of flame for you.
Your dad was a "dirty water dog" man. No shame in that. Pushcarts have fed a whole lot of people. And we just need to unlimber the fire.
 
Likes: barneybdb
Sep 7, 2011
1,184
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Golden CO
Kinda a cross postfrom what's your view. Took the 3 kids (5, 6, and 7) fishing yesterday.
Seared up some trout filets after church today of the 2 nice fish we kept.
We were going to eat em fresh for dinner last night but those kids went nuts back at the house and that plan was scrapped.......


A0BB961E-A4B9-462C-88FB-976BA941CF20.jpeg 6599A6CC-BA2C-4BF2-B04D-92D334D9B3AB.jpeg
 
Jan 6, 2012
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No pics cause I'm a dick...

Got more squash than you know what to do with? Common problem this time or year. Squash casserole...

Cut up enough yellow squash in fairly large pieces. Roughly 1 sq in.
Dice or thinly slice one small onion.
Thinly dice or grate one large carrot. Optional.

Boil above till tinder, but not too much. Drain and place in bowl.

Add one can cream of chicken.
Add 8 oz sour cream.
Add 1 cup+ grated cheese like cheddar or similar.

Combine 1 bag stuffing mix, pepperage farm herb stuffing remembers... and one stick melted butter.
Add about half stuffing to squash, reserve enough to cover casserole.
Combine squash and spoon into greased 9x13.
Cover with remaining stuffing.

Bake at 324 for about 25 min.

Cooked meat like chicken, bacon or sausage can be added if you want.


You can can the squash, onion and carrot already cut up for casseroles when squash ain't in season. Skip the boiling if using canned.

Down South yum-yum...
 
Likes: powdahound76
Sep 7, 2011
1,184
774
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38
Golden CO
That sounds great mtncrick. Might have to add some meat, or a couple kinds.....

I dont have time to can right now.
Wonder how cutting up squash and vacuum sealing, then freezing would be?
We have a ton so I may try one bag of it if nobody has any thoughtsor advice.

Picked up a pork loin today. Going to grill it up tomorrow. Couple good buddies coming over to talk hunting season plans and test some new IPAs.
Going to stuff it with a rosemary/garlic/salt/pepper/olive oil paste, and cover it with bacon of course.
Should suck. Will post pics 😁
 
Sep 7, 2011
1,184
774
113
38
Golden CO
Here we have nice pork loin opened up. Make sure to open so your fat will be on top when grilling. A little thin spot near the end, no worries.
Made a paste of several garlic cloves cleaned and chopped. About 1/4 cup of fresh rosemary leaves, minced up pretty fine. Salt and pepper, 1 tbsp each. Mix these in a mortar and pestle for a while until uniform. Then mix with 2 tbsp olive oil to a paste. Rub on the inside of the pork and roll and tie with butcher string. Save a bit of the paste for the outside, rub it on after tied up.
Was going to do bacon over the top
and forgot to thaw some.......

Let it warm up for almost an hour total with work and waiting for grill temp to be right.
I grilled indirect at 350-375 for about 80 minutes. Till 160ish inside. Let it rest about 10 min and eat!



7C017B4D-2A44-4C22-A897-D22F7502E08E.jpeg 5E98B472-844A-467A-8ED1-C9C56D449770.jpeg A56051C8-0DB1-410F-80EB-F268DB662ACC.jpeg 2B5D0C40-E0EA-4FC2-A31F-675C611EF9E4.jpeg 9286351D-F528-4AFF-AC2F-984866872DA3.jpeg
 
Jan 23, 2010
2,579
1,530
113
54
Morley IA
Here we have nice pork loin opened up. Make sure to open so your fat will be on top when grilling. A little thin spot near the end, no worries.
Made a paste of several garlic cloves cleaned and chopped. About 1/4 cup of fresh rosemary leaves, minced up pretty fine. Salt and pepper, 1 tbsp each. Mix these in a mortar and pestle for a while until uniform. Then mix with 2 tbsp olive oil to a paste. Rub on the inside of the pork and roll and tie with butcher string. Save a bit of the paste for the outside, rub it on after tied up.
Was going to do bacon over the top
and forgot to thaw some.......

Let it warm up for almost an hour total with work and waiting for grill temp to be right.
I grilled indirect at 350-375 for about 80 minutes. Till 160ish inside. Let it rest about 10 min and eat!



View attachment 6923266 View attachment 6923267 View attachment 6923268 View attachment 6923269 View attachment 6923270
Better than good!
 
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