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

May 20, 2006
1,836
905
113
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.
 
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Greg Langelius *

Resident Elder Fart
Aug 10, 2001
5,389
663
113
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
506
1,018
93
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
 
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Feb 23, 2013
109
52
28
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
588
239
43
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
3,655
1,441
113
Rhode Island
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
588
239
43
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.
 
Jul 14, 2008
134
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28
Pot roast and garlic mashed potatoes with deep fried brussel sprouts and a nice hoppy IPA. I'm game for just about any beef or pork braised and slow cooked until it falls apart with gravy on it.
 

AndreC

Sergeant of the Hide
Jun 5, 2018
100
80
28
This recipe uses a NY Strip Roast, with at least a 1/4" fat layer on one side. The cut, and fat content are important!

You will probably NEVER have leftovers (& if you do, they won't last very long), and this meat has actually converted vegetarians...I've served it with different sides, but roasted potatoes and carrots works well too, so don't be afraid to switch it up...the meat is the star of the show.

Take 4 garlic cloves, and dice them up real fine. Use the fresh stuff, it's worth the extra effort. Take 8 fresh Sage leaves, 4 Tsp. fresh Thyme and chop that up real fine, too. Mix these into the garlic with with 4 teaspoons Olive Oil, 4 teaspoons Salt, and 1 1/2 teaspoons fresh Black Pepper. A food processor, or immersion blender would probably work, but I always use a mortar & pestle - the goal here, is to make a paste.

Now, take this delicious-looking roast out of the package, and pat it dry, and place it Fat Side Up into a roasting pan (on a roasting pan rack, preferrably). Rub that awesome garlic paste all over the meat, and put it in the fridge to chill (for at least 4 hours...I do mine a day ahead, to give those flavors extra time to seep in).

When you're ready to roast it, preheat your oven to 450°F, and once at temperature, roast the meat for 15 minutes to sear it, sealing in the awesomeness.

Reduce the oven temp down to 350°, and roast it according to your preferences (use a meat thermometer, in the thickest part of the roast):

- 130°F for medium-rare, about 35 minutes

- 140°F for medium, about 40 minutes

Take it out, and let it stand for 20 minutes before cutting, to let the juices settle.

Enjoy!
 
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Snuby642

Sergeant of the Hide
Feb 11, 2017
588
239
43
Top shelf dogs.
Wrap dogs in bacon start on grill then before they start to flame up move them to the top shelf untill bacon is where you like it.
20180707_190130.jpg
Warm your buns stuffed with cheese up top till it melts, put half your condiments on before the dogs.

Don't try and rush the bacon, and season it before wrapping.
20180707_190724.jpg
 
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Snuby642

Sergeant of the Hide
Feb 11, 2017
588
239
43
Batching it again, so easy digs.
BLT, not, tomatoes and leftover lettuce shot.

Determined on that route went with this sandwich instead.
#1 requirement no big mess.

Bacon swiss grilled cheese.

Season and grill your bacon, no mess just use the top shelf of grill to finish it.
No beer breaks while doing this!

Buttered bread, swiss slices on a pan or comal, (cast iron flat plate) very useful.
Some onion and ranch dressing in the middle of the sandwich and cook like a grilled cheese.

Almost zero mess, Knife, grill tongs need washed, comal needs wiped off. .
Not rocket science or Houten. Quiseen but very doable comfort food! 20180708_195437.jpg r 20180708_193837.jpg 20180708_192103.jpg
 
Oct 26, 2017
121
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Hollis Oklahoma
My new favorite tortilla dish would be a pound of ground pork put on the smoker for an hour with mesquite wood. Throw an onion on the smoker to. After the hours up add a whole can of diced tomatoes with juice put it on the stove over medium high heat until all the tomato juice is gone. Serve on a tortilla with cheese the onion, cilantro and fresh squeezed lime. Goes very well with a corina
 
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fx77

Sergeant
Nov 29, 2005
1,000
74
28
ny state
Fail safe
Sockeye Salmon
Place in a pan on dill and rosemary.
Drizzle with oil and little salt to taste
bake at 325 degrees (for me it is 23")
Perfect every time
 
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!
Not to one up you, but I've done the sriracha and brown sugar mix, but do it with Pork Belly, cube it make pork belly burnt ends and then use the sriracha and brown sugar as your sauce / glaze.

Theres something about the sweet heat of sriracha and brown sugar that just makes it wonderful.
 
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