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  • The "Nom Nom Nom" Thread

    Gonna have to start getting this over here. Thank God it's only 11 pages.
    Midget Porn Rocks

    USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

  • Originally posted by 1J04 View Post

    Awesome. Beautiful job. Now I know you know your meat. You didn't bite on the 8 min comment. Double that to 15-16 for sure. Did ya put a tinfoil hood over it by chance? The Steak, not your Head.
    I don't do the foil anymore. There was a time when I tried it, but realized I never did it when I cooked in restaurants, and meat came out right. Then a while ago a tv chef that I like seconded the idea of put the meat on a board and just leave it the fuck alone. Don't poke it, prod it, cover it, just ignore it and do something else while it rests. That method seems to work for me.
    I am The German's spirit animal

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    • I've wondered if I'm steaming the meat when covering. I cover the dish the meat is on with foil and place a small towel over it. I may try letting it sit uncovered. I'll probably need to adjust when I take it off the grill due to less resting uncovered.

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      • Originally posted by MtnCreek View Post
        I've wondered if I'm steaming the meat when covering. I cover the dish the meat is on with foil and place a small towel over it. I may try letting it sit uncovered. I'll probably need to adjust when I take it off the grill due to less resting uncovered.
        I'll say that I've retained much better crust, and have yet to find a down side to leaving it uncovered. When I did use foil it was a foil tent over the meat but not touching it. i just don't miss it, and have been happy with the results.
        I am The German's spirit animal

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        • ^^^^
          This. Covering the meat softens the crust.
          Using a lid on a pan prevents crusting and browning of meats. I hate the mess of sausage and bacon, but covering it makes them soggy

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          • Awesome little party for my eldest. He wanted Rib Eye so we picked up some Scallops as well. Did the Rib Eyes up with Mr Nichols rub, sea salt, fresh ground pepper. The Scallops got the same treatment. Did up some saute'd garlic in butter for pouring over the steaks when they were resting. Baked taters and the Mrs did up some rice and salad. Bottle of wine to wash it all down. Just a tad sleepy now.








            Midget Porn Rocks

            USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

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            • That looks great. Ribeye is my favorite cut; perfect combo of fat and lean.

              The first time I grilled scallops, I figured they needed butter. I clarified butter like I was going to broil them and poured that over them on the grill. Did you know pouring clarified butter on an open flame is about like pouring gas? I didn't.

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              • Redneck Italian:

                Tators of choice. I had Irish baking on hand, so I peeled and cut up. Placed them in 9x13 dish, salted and covered with virgin oil. Bake till lightly browned and about done. In a large saucepan, brown Italian sausages, then remove. In same pan, add a little oil and saute bell pepper, onion and quartered mushrooms. Add a couple cloves of finly chopped garlic toward end. Cut up canned tomatoes and add to peppers, onions (mators only, not the juice). Add some basil and oregano and cook till mators cook down a little. Place sausages on top of tators and pour peppers, onion, ... over tators and sausages. Bake till sausages are done.

                I cooked some green beans and breaded / fried some eggplant to go with it. Redneck goodness.

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                • Been cooking on the fire pit most nights. Did this center cut pork loin a few nights ago:

                  IMG_1860.JPG
                  IMG_1861.JPG
                  IMG_1862.JPG

                  Did that bad boy with some mashed red potatoes.
                  Then last night I used the leftovers with onions, hot peppers, fire roasted tomatoes, black beans, and pan gravy over rice (and a little roux for Veer_G ). It looked like hell but tasted fantastic.



                  I am The German's spirit animal

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                  • Nice job Bogey. Damn man, I love that Char. I think leftover Steak, Eggs, HashBrowns, n Toast is in order for brunch, now that ya got me all hungry n shit.
                    Midget Porn Rocks

                    USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

                    Comment


                    • Originally posted by 1J04 View Post
                      Awesome little party for my eldest. He wanted Rib Eye so we picked up some Scallops as well. Did the Rib Eyes up with Mr Nichols rub, sea salt, fresh ground pepper. The Scallops got the same treatment. Did up some saute'd garlic in butter for pouring over the steaks when they were resting. Baked taters and the Mrs did up some rice and salad. Bottle of wine to wash it all down. Just a tad sleepy now.








                      Man, did those turn out or what? Beautiful. I can tell by the pic of them resting, they are cooked perfectly. Would love to try scallops here, but finding them fresh is rare as rocking horse shit. Let me know when you're running low on Salt Grass as Miss Lori buys it buy the case and we'll hook you up.

                      Universal means it don't fit nothin'.

                      Sometimes free ain't cheap enough.

                      Comment


                      • Originally posted by bogeybrown View Post
                        Been cooking on the fire pit most nights. Did this center cut pork loin a few nights ago:

                        IMG_1860.JPG
                        IMG_1861.JPG
                        IMG_1862.JPG

                        Did that bad boy with some mashed red potatoes.
                        Then last night I used the leftovers with onions, hot peppers, fire roasted tomatoes, black beans, and pan gravy over rice (and a little roux for Veer_G ). It looked like hell but tasted fantastic.


                        Love the bark Bogey. Nicely done. Wood species for the pit?

                        Universal means it don't fit nothin'.

                        Sometimes free ain't cheap enough.

                        Comment


                        • Originally posted by tnichols View Post

                          Man, did those turn out or what? Beautiful. I can tell by the pic of them resting, they are cooked perfectly. Would love to try scallops here, but finding them fresh is rare as rocking horse shit. Let me know when you're running low on Salt Grass as Miss Lori buys it buy the case and we'll hook you up.
                          Running not clear, not red, but just right. You're absolutely right. Again, didn't take a pic of the cut meat. Just dove in. All of us. Was perfect. That spice on "everything" is really the bomb. We appreciate it so damn much. I'm telling ya now. Your box is coming this week minus the deal I was waiting for. I'll get that to ya later. I know, "I don't need anything". All good. It's coming anyway's.
                          Midget Porn Rocks

                          USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

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                          • Originally posted by tnichols View Post

                            Love the bark Bogey. Nicely done. Wood species for the pit?
                            That was all done on green water oak. Did a 9lb butt today on charcoal and fresh cut pecan we scrounged from the side of the road : IMG_1873.JPG


                            too busy drankin and tending bonfires for an after shot, bit it was tasty and purty
                            I am The German's spirit animal

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                            • That pork loin looked perfect. Wish you were closer, I have a pecan on the ground that I'd love to give away.

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                              • Originally posted by MtnCreek View Post
                                That pork loin looked perfect. Wish you were closer, I have a pecan on the ground that I'd love to give away.
                                I'd love to have it. With the breeze we're getting right now I'm hoping some accessible trees offer themselves up to the BBQ gods. Pecan is notorious for quitting at the first strong wind.
                                I am The German's spirit animal

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                                • Worth a Chuckle
                                  Post with 1765 votes and 268271 views. Tagged with storytime; Shared by OctopussSevenTwo. Cooking for dummies.
                                  Midget Porn Rocks

                                  USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

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                                  • ^ That's what I'm making tonight. Chicken Parmesan, but I don't make it like that.

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                                    • Originally posted by MtnCreek View Post
                                      ^ That's what I'm making tonight. Chicken Parmesan, but I don't make it like that.
                                      Good stuff. Look forward to your post this evening regarding said dish. You usually do a pretty detailed review so we can follow along at our staggering paces.
                                      Midget Porn Rocks

                                      USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

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                                      • I'll try to get some photos for you. I actually have photos of the sausages & tators, but haven't gone through the f'ed up process of getting those off my vintage phone and onto a usable device.

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                                        • My version of a BLT

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                                          • Originally posted by CypressJeff View Post
                                            My version of a BLT
                                            Awesome. I'd eat it
                                            Midget Porn Rocks

                                            USS Constellation (CV-64) 80-83 / NAS Key West (Boca Chica) 83-85 / NSGA Homestead AFB 85-87 / USS Midway (CV-41) 87-90 TRUSTY SHELLBACK Since 1981

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                                            • 2 inch slab of crispy and tender pork belly seasoned with cane sugar with a line of Sriricha. Sharp cheddar cheese, 2 runny eggs cooked in pork fat. Fold over and eat like a taco.

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                                              • Yum. Did you say pork fat? Nectar of the gods
                                                Universal means it don't fit nothin'.

                                                Sometimes free ain't cheap enough.

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                                                • Tators & Sausages from the other night:

                                                  IMG_1614.JPG



                                                  Chicken Parmesan:

                                                  IMG_1603.JPG
                                                  IMG_1602.JPG
                                                  IMG_1608.JPG
                                                  IMG_1609.JPG
                                                  IMG_1610.JPG
                                                  IMG_1612.JPG
                                                  IMG_1605.JPG
                                                  IMG_1611.JPG
                                                  IMG_1606.JPG

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                                                  • MtnCreek , those are my kind of vittles, "bachelor" cooking at its best. I was craving homemade chicken parm last night but mama wanted pizza, so less cleanup in the kitchen is hard to argue with. After seeing that though, I have a feeling I'll be doing some in the next few nights.
                                                    I am The German's spirit animal

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