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Discussion in 'Mayberry Lounge' started by ga_ninja, Nov 13, 2017.
Yo moms’ poosy
In terms of a whole meal:-
Pulled pork or brisket done in the smoker
Spicy red coleslaw
Bacon and stilton macaroni pie
I'm still working on my cornbread, not cracked the case on that yet.
I make a mean 5 alarm omlette with leftover taco meat
German pork chops with mushroom gravy brings back memories.
Yeah bro. Isn't it a great feeling when you have a dinner party with say 6 6o 8 people and they all want their steak cooked to different temp and you nail them all.
I also rock a pasta carbanara and osso buco. I can absolutely dominate shellfish poboys.
Wife and I have taken a few cooking classes, romance bruz, romance ..... leads to some deep dicking and creampies.
It varies. Usually I use a pan, or a skillet.
I make a really good spicy chickpea and potato curry.
i whipped up some french toast and a sausage and egg scramble.
9/10 would eat again......tommmoro!
I'd certainly have slapped my momma if she ever served me tilapia.
Pumpkin pie is what people like best.
I do pretty much all meats quite well with the exception of brisket which is a bitch to cook.
I'm a smoker so I've done turkey, chicken wings, pork butt, pork ribs, beef ribs, and a few other things in my smoker and it all comes out really well. Just can't do brisket. Can make a mean steak as well. Here are some examples of my work.
The crust is made of chicken. Here's the recipe I followed:
If keto's your jam, I highly recommend their channel. You'll find magic there.
For the sesame chicken, I took this recipe and just adapted it by replacing the sugar with some Truvia (but any brand of stevia / erythritol should do), and the corn starch with xantham gum (half the amount though).
Damn. Those chops at the end look amazing. Good shit.
Shit on a Shingle, Texas Style, with canned oranges..
All the Hoochie Mommas be lovin it.
I did a couple briskets and it came out best when I didn’t mess with it. Smoke until done. No wrap， no spritz, no nothings.
I make a great braised beef short ribs over polenta. Pain in the ads to make, but well worth it.
Chef John is the man!
Last time I tried, I overshot the temp and burnt the bottom a bit. But yes, just s&p and no crutch. I think I'm ready to give it another go but it's a tricky cut to get right.