What's cookin' boys?

RCW · Oct 15, 2020

BigG said:
Hickory

We have a winner!

Booger is heavy, but don't have to worry about dents or scratches.

lugbolt · Oct 15, 2020

since I'm not doing kubota work, I've had some time this week to cook stuff up.

Sunday=reverse seared cowboy ribeye (direct from the farm of course)
Monday=grilled catfish
Tues=grilled whole chicken
Wed=another cowboy steak
Today=probably rosemary slow cooked chicken thighs
tomorrow=grilled rainbow trout (goin fishing tomorrow)
Sat-most likely hamburgers
Sunday (family day) dunno yet, maybe grilled shrimp kabobs??

or course all the fixins that go with it, veggies, taters etc i think i have gained about 10lb this week

by the way if you ain't tried smoked baked potatoes you ain't lived yet. I smoked 5 of them Monday before I tossed the fish on the grill. OMG they are awesome, and so simple that even I can't screw it up. I mean super simple. Clean the taters, poke holes, wet 'em down with olive oil, sprinkle with kosher salt and pepper and maybe a little bit of garlic, throw them on the smoker for a few hours. Everyone who's had it raves about them. My friend doesn't eat taters but he tried it the other day and needless to say he now eats taters.

Magicman · Oct 15, 2020

Fordtech86 said:
hate to say it but that doesn’t look like jambalaya you need some jambalaya on this side of the border

Yup I agree, not all Coonasses are good cooks. Sometime all of the dishes taste the same, just have a different name.

(My only contribution to the above was eating it, and for the record I'm no Coonass, just love their food.)

skeets · Oct 15, 2020

American chestnut

RCW · Oct 15, 2020

skeets said:
American chestnut

I do have a Chestnut dresser, but the table is hickory - - BigG got it earlier.

Tpack · Oct 15, 2020

First meatloaf I ever smoked. It turned out pretty good. 3 hours on the Recteq 590 and let it sit for about 20 minutes. I basted it with bbq sauce for the last 30 minutes. I made 2 small loafs instead of one big one to reduce cooking time. Will do again for sure.

Daren Todd · Oct 15, 2020

Turkey sausage with taters and onions

skeets · Oct 16, 2020

I am depressed,,, 2 loafs of bread and it wont proof hardly at all,, what good is beef stew with out fresh bread and butter

RCW · Oct 17, 2020

Grilled swordfish with an herb marinade, spaghetti squash with marinara topping and roasted cauliflower.

Daren Todd · Oct 18, 2020

Got a pot of chili going in the crock pot

Black1Star · Oct 19, 2020

Hey wow, dats a couple of nice spreads

Fordtech86 · Oct 19, 2020

RCW said:
Grilled swordfish with an herb marinade, spaghetti squash with marinara topping and roasted cauliflower.

View attachment 49500

mmmm swordfish

Tpack · Oct 21, 2020

I finally made it for the first time 8 or 9 years ago using boneless chicken breast and now I make it a couple of time a year. My wife says it is the best she has ever eaten. The Dumplings are to die for because they are so tender.

BigG · Oct 21, 2020

Tpack said:
I finally made it for the first time 8 or 9 years ago using boneless chicken breast and now I make it a couple of time a year. My wife says it is the best she has ever eaten. The Dumplings are to die for because they are so tender.

My mom called them "square noodles". Try cooking them in ham broth. I never had them cooked in chicken broth until we went to Cracker Barrel. I prefer the ham broth but that is what I grew up eating.

Could you share your recipe?

TY BigG

Tpack · Oct 22, 2020

BigG said:
My mom called them "square noodles". Try cooking them in ham broth. I never had them cooked in chicken broth until we went to Cracker Barrel. I prefer the ham broth but that is what I grew up eating.

Could you share your recipe?

TY BigG

I have been using Paula Dean`s recipe that I got on line several years ago and we really like it. The dumplings are super simple and easy to make. Enjoy.
Ingredients
4 quarts water
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup(I add one of each)
1 teaspoon Paula Deen's House Seasoning(salt, pepper and garlic)
2 chicken bouillon cubes(I use Better Than Bouillon chicken base)
2 bay leaves
1 large chopped onion
3 ribs chopped celery
1 2 1/2 lb chicken(I use boneless chicken breast)
2 tablespoons (optional) corn starch

Dumplings
2 cups all purpose flour mixed with 1 teaspoon salt.
3/4 cup ice water

https://www.pauladeen.com/recipe/chicken-dumplings/

Daren Todd · Oct 24, 2020

It's cool today, so i figured some good comfort food for dinner tonight.

Round Roast, with taters, onions, and carrots

oven baked in a baking bag.

RCW · Oct 25, 2020

“Fun food Saturday” was meatball subs with mozzarella sticks from the air fryer.

A submarine sandwich is known as a hero in other places. Along with a bar/restaurant and catering business, I used to run a sub shop for my employer 35 years ago.

I didn’t make the sticks or the sub rolls.

Magicman · Oct 25, 2020

Daren, that looks mighty comforting.

RCW · Oct 25, 2020

Giambotte....smells so good.

Daren Todd · Oct 25, 2020

RCW said:
“Fun food Saturday” was meatball subs with mozzarella sticks from the air fryer.

A submarine sandwich is known as a hero in other places. Along with a bar/restaurant and catering business, I used to run a sub shop for my employer 35 years ago.

I didn’t make the sticks or the sub rolls.
View attachment 49755

Also called grinders in Vermont

in my teens, I visited my Mom for a week in Florida. I was hanging out with my brother and his friends when the subject of food came up.

I suggested we run out for Grinders

i got a WTF are you talking about

What's cookin' boys?

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