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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Strider

BON APPÉTIT! What Are You Eating?

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2 hours ago, chef free said:

 

I wish you guys were here, sitting out front, blasting some bootlegs, drinking a few beers, and enjoying legal weed!  If yer ever up this way gimme a PM and we'll see what we can do!

It's a date.

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16 minutes ago, Strider said:

Spam egg bacon bacon spam and spam. 😜

20180208_112255.thumb.jpg.c49151c296e969feafe5e61c4a980006.jpg

You forgot to mention the French Toast..Yum!!!

 

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41 minutes ago, IpMan said:

You forgot to mention the French Toast..Yum!!!

 

Made with King's Hawaiian bread.

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Due to this dreadful winter and I've got a heavy cough and cold it's a full (ish) English for brekkie:

Dried cure free range smoked back bacon, Fried Eggs, Chestnut button mushrooms, baked beans. Toast. Orange Juice

 

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On 09/02/2018 at 11:04 PM, Strider said:

Spam egg bacon bacon spam and spam. 😜

20180208_112255.thumb.jpg.c49151c296e969feafe5e61c4a980006.jpg

What is that white stuff on the plate? Looks like rice. Spam:lol:

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3 hours ago, Walter said:

Hash browns, CP, I reckon.  That is definitely a full meal! 

Only hash I have is what i put in my skins. Looks a bit overdone to me

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13 hours ago, chillumpuffer said:

What is that white stuff on the plate? Looks like rice. Spam:lol:

Hash browned potatoes, CP. Definitely not overdone. It's my shitty phone camera that makes it look dark.

Lunch today. Two slabs of BBQ baby back ribs, some dirty rice, baked beans, corn on the cob, pineapple slaw, cornbread and honey. Erdinger Hefe-Weizen bier.

Edited by Strider

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Sounds good Strider and hope those ribs were slow cooked in a smoker at 225 for many hours with an amazing and succulent bark on them.  I've been down south and had some amazing bbq in Austin and Memphis.  One of them in Memphis is one of the most noted bbq joints in the country and has been featured a number of times on the Food Channel and Travel Channel as well on different programs.  I even saw the server I had when I dined in the Memphis eatery in one of the TV features! :thumbsup: 

 

Can't leave you hanging as the Memphis eatery is in the downtown area just off of Beale Street near the famous Peabody Hotel with the ducks.  It's Rendezvous and unbelievable bbq and best I've ever had.  Surprisingly, we had seven of us and were able to walk in without a ressie! The seven of us went to Memphis for three nights in 2015 and had a great time taking it all in.  It was my second time there.  First being in 2005.

Edited by SuperDave

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Jabe was kind enough to send some of his favored smoking wood!  DSCF6064.thumb.JPG.c92f78f19a7577859a7d5cc40539a785.JPG

So I got a couple of racks of spare ribs and some beer on the way home from work.  

DSCF6070.thumb.JPG.db0fad80354254ef7d0b22883292215e.JPG

I chose hickory since I'm using pork.

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I have to have some music!  Cedric is R.L.'s grandson...

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Final product!  It only took 5 hrs. at 225F.  I don't wrap the meat but I do let it rest in a slightly warmed oven.

DSCF6077.thumb.JPG.59fad44de1e0055a5d4f2765e4d12fbc.JPG

They turned out great! Very tender, lots of smoke flavor.  Hickory is a very strong, sharp smoke flavor which complements the sweet rub I make.

 

Thanks Jabe!

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Guests have cancelled due to illness. There loss, our gain!

Black Tiger Prawns in Garlic Butter to start

Lamb Tagine and a fresh rustic Cobbler loaf

Fresh Fruit Tartlets and Cream

Cheeses and port

NZ Sauvignion Blanc and Arjona Rioja for wines

Some wonderful "Caramello" Moroccan Polm for fun and maybe a smidge of Greenary

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Sunday. Inspired by Charles' post above. For dinner this evening:

Chicken breast stuffed with Yorkshire blue cheese in a Tarragon cream sauce. Roast Tats, Asparagus

The Fruit Tartlets from last evening as we were too stuffed to eat them. Some red and white vin and some green.

Oh yes I forgot Charles. 2 Breakfast items in one. I like Porridge. I like toast. One on top of each other??? No.

 

 

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5 hours ago, chillumpuffer said:

Sunday. Inspired by Charles' post above. For dinner this evening:

Chicken breast stuffed with Yorkshire blue cheese in a Tarragon cream sauce. Roast Tats, Asparagus

The Fruit Tartlets from last evening as we were too stuffed to eat them. Some red and white vin and some green.

Oh yes I forgot Charles. 2 Breakfast items in one. I like Porridge. I like toast. One on top of each other??? No.

 

 

You can take the kid out of a blue collar neighborhood but you can't take the blue collar out of the kid!

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My box 'o smokin' woods (Thanks again Jabe!)  The rest is almond for fuel.

 DSCF6080.thumb.JPG.de56c61f708372af7a30eda88f4a9fe5.JPG

I chose peach.  Ever since I mentioned peach wood to my smoking friends, they've all been raving about it like it was some secret they weren't going to mention until I found out for myself...

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Brisket for the NBA All Star game tonight and jerk wings for lunch:

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Got to have music and beer!

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Lunch, jerk smoked wings.  Brown sugar, lime juice, habanero pepper, and allspice.

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Brisket got a nice bark, peach wood is very light and sweet.  I have to figure out where to get more...

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Dinner before the game!

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Thanks Jabe!

 

 

 

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Edited by chef free

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Great to see the mouth watering photos and reviews you're posting chef free!
I'll have to give peach another go. Looking forward to your review on a stick or two of fig in the pit.

Should we seek venture capital from Peter Thiel to foster culinary artistry restaurants featuring meats smoked with particular woods before he moves to Los Angeles?

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Jabe, I tried the fig wood on some chicken breasts.  What a great flavor!  Sharper than mesquite with a long delay.  It's kind of like that nice smoky aftertaste of a really good cigar (if you like cigars...).  It's almost spicy hot too.  We saved a bunch of them for later and I have been having them cut up on salad for lunch at work this week.  The smoke flavor has changed over time, it has mellowed but still comes on at the end with a sharp, smoky spicy flavor.  We do have fig trees here in town, I'm going to hit up my neighbors for some...

DSCF6101.JPG

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On 2/18/2018 at 5:36 PM, chef free said:

My box 'o smokin' woods (Thanks again Jabe!)  The rest is almond for fuel.

 DSCF6080.thumb.JPG.de56c61f708372af7a30eda88f4a9fe5.JPG

I chose peach.  Ever since I mentioned peach wood to my smoking friends, they've all been raving about it like it was some secret they weren't going to mention until I found out for myself...

DSCF6086.thumb.JPG.817b755d449725f1a57005c47bb76ec6.JPG

Brisket for the NBA All Star game tonight and jerk wings for lunch:

DSCF6088.thumb.JPG.eac5eef6320f26559475ee8668f3f983.JPG

Got to have music and beer!

DSCF6094.thumb.JPG.20abf8ca5f376d05a2b73ea42beb7589.JPG

Lunch, jerk smoked wings.  Brown sugar, lime juice, habanero pepper, and allspice.

DSCF6090.thumb.JPG.4f803779ed966ded4ee39fcfd1f95bf4.JPG

Brisket got a nice bark, peach wood is very light and sweet.  I have to figure out where to get more...

DSCF6104.thumb.JPG.498b2842dc4b1035946f328aa2585b7b.JPG

Dinner before the game!

DSCF6108.thumb.JPG.f67252a1fc99049bcfc8bf07f83fd6d4.JPG
 

Thanks Jabe!

 

 

 

DSCF6087.JPG

Yowza! That's a helluva rig you've got there, chef!

So...fig or peach, which was best?

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20 hours ago, chef free said:

Jabe, I tried the fig wood on some chicken breasts.  What a great flavor!  Sharper than mesquite with a long delay.  It's kind of like that nice smoky aftertaste of a really good cigar (if you like cigars...).  It's almost spicy hot too.  We saved a bunch of them for later and I have been having them cut up on salad for lunch at work this week.  The smoke flavor has changed over time, it has mellowed but still comes on at the end with a sharp, smoky spicy flavor.  We do have fig trees here in town, I'm going to hit up my neighbors for some...

DSCF6101.JPG

Damn! That looks so scrumptious!! :drool:

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