What's your favorite food and how's it prepared?

May 20, 2006
1,372
243
63
Winnipeg, Mb.
Sriracha bacon... yep that is what will kill me.
Thick cut smoked bacon, cooked, then a mix of brown sugar and sriracha is mixed. Coat the bacon with said mixture. Bake at about 250f till brown sugar is melted let it cool. Eat it all in one sitting.... then cry that it is all gone...
Crazy good!
I need to figure out a way to get it off the baking sheet. It can be sticky.
Good lord it’s good!
Silicone Baking Sheets, lining the cookie sheet.
 
Likes: fx77

Greg Langelius *

Resident Elder Fart
Aug 10, 2001
4,813
316
83
Arizona, good place for me...
Prime Beef Strip Steaks 1" thick, flash broiled on the infrared grill, potatoes baked on the same, with roasted corn, also on the same grill. (NO FOIL!) There's something about the smoke that blends the various favors and instills it in each that is flat-out irresistible.

Lowrie's Seasoned salt, fine ground black pepper, onion powder seasoning.

A1 to finish.

Iceberg lettuce wedge with Red Wine Vinegar and Olive Oil, and that minuscule shake of Italian Seasoning.

Homemade Peach Cobbler (Bisquick, mine) for dessert.

Or..., Baked apples with red hots filling the core, and rock candy spread on top. The cinnamon permeates the apple flesh and the rock candy turns into a hard glaze on top (my Swedish Grandma's recipe).

Also, there's a BBQ place over in Wilcox that starts the dry rub brisket at o'dark-thirty. The bark on that stuff is easily 1/4" to 3/8" thick, and the portions are so huge, there's enough going home for two more portions. They serve sauce on the side, and that's where it stays. I neither know how much they charge, nor do I care: I just take out the debit card and grin like a fool.

Greg
 
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Nhgsr

New Hide Member
Feb 10, 2018
9
4
3
Reverse searing some tomahawks today. On the smoker until 115 degrees, sear off on the grill, top with compounded butter. A little EH Taylor to tide me over until then (y)
 

Mike 556

Sergeant of the Hide
Jan 31, 2018
284
275
63
Northeast PA
Prime Beef Strip Steaks 1" thick, flash broiled on the infrared grill, potatoes baked on the same, with roasted corn, also on the same grill. (NO FOIL!) There's something about the smoke that blends the various favors and instills it in each that is flat-out irresistible.

Lowrie's Seasoned salt, fine ground black pepper, onion powder seasoning.

A1 to finish.

Iceberg lettuce wedge with Red Wine Vinegar and Olive Oil, and that minuscule shake of Italian Seasoning.

Homemade Peach Cobbler (Bisquick, mine) for dessert.

Or..., Baked apples with red hots filling the core, and rock candy spread on top. The cinnamon permeates the apple flesh and the rock candy turns into a hard glaze on top (my Swedish Grandma's recipe).

Also, there's a BBQ place over in Wilcox that starts the dry rub brisket at o'dark-thirty. The bark on that stuff is easily 1/4" to 3/8" thick, and the portions are so huge, there's enough going home for two more portions. They serve sauce on the side, and that's where it stays. I neither know how much they charge, nor do I care: I just take out the debit card and grin like a fool.

Greg
That is some refined palate! I'm like a pig in shit with a good burger with a hunk of raw onion and real fries! But then again, growing up my favorite sandwich was a P B J! Still is today! Boring and pedestrian would best describe my palate!

Mike
 
Likes: fx77
Feb 23, 2013
90
27
18
Wild game is our standard meal here. Hard to pick a favorite critter, but the backstrap dusted with Chupacabra seasoning and pan seared until rare is hard to beat.

Really good fried chicken needs a 24 hour soak in seasonings and buttermilk. dredge in plain flour twice to make the crust.
 

Snuby642

Sergeant of the Hide
Feb 11, 2017
254
53
28
A bowl of Texas Red!
Made the old way.
No mixes, no beans, no cinnamon or tomatoes.
No jalapeño, hatch, or other green stuff.

Rough hacked up meat, not ground, smoked or grilled a bit, seasoned a little, not all the way done.
Big batch of dried red chillies, onion,, garlic, mexican oregano, cumin, salt and peper.
I use 30 chillies( a blend )for 4lb of meat, it's not that hot.

Put seasoned meat on low and slow, use some of those expanded aluminum screens, dont cook till done.
Take a big batch of peppers tear off the stems, use the seeds as well , garic cloves and onions all go in a pot of water to boil.
Mash this around with a potato masher.
Strain the Chilli pot out into a big pot with the meat , you can boil the chillies twice, some folks blend up the chillies and add that
But by then you allredy have all the flavor and the little pices dont get stuck on your teeth.
Simmer low and slow for a couple of hours do not boil your meat, eventialy it will thicken and get tender I dont use flower or masa.
If you need to sweeten it you can use sugar or a can of tomato paste (cheating tradition)..

You will never eat from a mix or can ever again.
You will want some good local beer, lots of it!
 
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Nik H

Constantly Learning
Jan 22, 2014
2,837
365
83
RI
Top sirloin 2"
Season meat to taste
Meat in cast iron pan sear one side 6 min.
Flip steak
Place in oven at 450 degrees until internal temp is 125 degrees
Eat!
Try it reversed

Bake first until the temperature is where you want it and then sear for 2 minutes per side in a super hot pan. Called a reverse sear method. I think you'll like it
 

Snuby642

Sergeant of the Hide
Feb 11, 2017
254
53
28
How about a handfull of ribs. Smoked!
St Lewis cut is best for the money, baby back's are expensive, chine on has waste and hassle.
Pull the membrane off of the back side and cut off the flap of meat on that side as well, chefs treat.
Rub liberally with a good dry rub, no sause yet, set aside or fridge.

Start offset smoker up and burn down to coals.
I like a mix of 50% oak, the rest a mix of mesquite and pecan.

After about 3 hours the outside of ribs should be dry and have a nice bark.
Thats time to add sauce thin layer at a time.

When the meat pulls back from the end of bones by about 1/2 inch there done.