ONSC's Cookin', Grillin', and Bacon thread

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Jun 5, 2005
Madison NC
Well, we have plenty of pro eaters and lots of good cooks here so show it off, whats in the oven or on the grill tonight?

From @jamesurq xmas 17 chili


· 3 strips of bacon
· 5 pounds bone-in beef short rib
. 1 Lb rib tips/small cut up chunks of sirloin
· 1 large can dark red kidney beans
· Kosher salt
· Freshly ground black pepper
· 2 serrano peppers chopped
· 2 chili peppers chopped
· 2 Poblano peppers chopped
· 1 jalapeño, finely chopped
· 1 bell pepper chopped
· 1 teaspoon marmite
· 2 teaspoons soy sauce
· 2 tablespoons tomato paste
· 1 tablespoon ground cumin
· 1 tablespoon ground coriander
· 1 teaspoon ground cloves
· 1 large yellow onion, diced fine (about 1.5 cups)
· 1 tablespoon minced garlic
· 1 tablespoon dried oregano leaves
· 2 bay leaves
· 1 (28 ounce) can crushed tomatoes
· 1/4 cup cider vinegar
· 2 tablespoon Franks RedHot
· 1/4 cup jack daniels

How to:

Cast iron skillet, high heat – cook the bacon (you’re just grabbing the bacon fat to cook the short rib in – I did this because I didn’t have butter or oil)

Eat the bacon

Salt and pepper the short rib heavily

Sear the short rib in the bacon fat skillet till brown on outside, turning to coat all sides (30 seconds or so per side) also season/sear the ribtips/sirloin chunks

Put the kidney beans into a crockpot

Cover with the seared short rib/ribtips and all remaining ingredients

Cook on low for approximately 8-10 hours… stirring occasionally

Done, when you pull on a short rib and the bone comes out without the rib attached to it.[/QUOTE]

And @stevezero heart attack casserole

A meatier take on tater tot casserole.
2lbs of thick cut bacon, basted with maple syrup while cooking in the pan . Chopped
1.5 lbs of butcher shop ground beef. our place uses all their scraps from their good cuts. Filet, sirloin, NY strip, ribeye, etc, with a Lil chuck. Cooked in the pan right after the bacon grease was poured out, leaving the goodness in the skillet.
1 garlic beef sausage chopped
1.smoked beef sausage chopped
24 Oz sour cream
1/2 can cream of chicken soup.
32 Oz bag of tater tots
1 bag kraft philly cream cheddar cheese triple cheddar cheese.

Cook all the meat, chop up
Put on nitrile gloves.
Put tots in large bowl
Add sour cream, soup, and cheese to bowl. Mix with hands.
Add meat and continue to mix

Spread in 9x13 inch pan. we had enough to make a 2nd smaller pan.

Preheat oven to 350, and cook about an hour, until it's all bubbly goodness.

Small one is dinner tonight, and the other will be frozen for Christmas day


And so johnny doesnt feel left out ;)
Dont worry Laura already has it

Actually i just made this and its awesome. Recipe was missing instructions and one can (15oz) liquid. I used chicken broth. Water or more coco milk for the veggie folks maybe.
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This is gonna be a good thread. I'll begin with two common conversations in my house:

Sarah: Why did it take you 6 hours to make stew?
John: Prep the ingredients, go back to the store, make the chicken stock from scratch, cut the meat, brown the meat, brown the next 2 batches of meat, get the onions just right, add vegetables, maintain simmer without boiling, repeatedly skim the impurities, remove the meat, shred the meat, add the final quick cooking vegetables, return the meat, adjust the seasoning, adjust the texture, adjust the seasoning, clean up.
Sarah: I thought you were just gonna open a can. It's not like we're pioneers, Grandma.

Sarah: Just dump all that s*** in the crockpot and walk away. Let it work for you.
John: You want me to put it all in the blender when it's done, too?
Hah - I say what Sarah says about CrockPots all the time to my Wife and I am the "cook" of the house. :)

But for me, I come home from work and nothing is started . . . .and maybe it is late. If I stick some stuff in the CrockPot in the AM, when I come home it is done and its a huge relief vs having start from there.

I also love stews, chili and soups and no one else in my family does :(
One thing I miss being in DK is grilling! But, luckily, I was invited to grill polser (sausage and/or hot dogs) at a few co-workers houses and it's acted as a surrogate. However, the German Christmas Markets over here (and of course in Berlin!) are just plain awesome! Need to take a picture of their mobile charcoal grills, as they're essentially just a suspended grate from a central axis hovering over a huge table filled with charcoal, and cooking multiple types of sausage. Hmmm :hmm: Possible ONSC build for the barn!... And the German mustard is just about as good as what Free brought to Hurricane Creek when we did Hot Dog night!

And, I've come to the conclusion, that DK is a lot like NC in the amount of pork, especially bacon and pork rinds, consumed!
Come on fellas.....page 3 for a grilling thread is sad. Let’s see what Christmas held for everyone. For me I decided to smoke a turkey. Thanks again to @GLTHFJ60 for the hook up on the smoker. It’s been great.




Hope this link works.
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Smoked turkey is a hard one to get right.... there is a razor thin line between getting it just right or way too dry.

Last week I smoked a butt came out great. But I can't keep the smoker at the apartment so using it is a once a month type of thing for me. I have been cooking lots of lamb sausages from the local butcher though.
Smoked turkey is a hard one to get right.... there is a razor thin line between getting it just right or way too dry.

Last week I smoked a butt came out great. But I can't keep the smoker at the apartment so using it is a once a month type of thing for me. I have been cooking lots of lamb sausages from the local butcher though.
true. I keep a close eye on the temp probes. I ran it at 225 deg for approx 8 hours and did a butter pritz every 2 hours. The internal temp was 175 when I pulled it. It was amazing.
sorry no pictures... I generally don't take pictures of my meat...... but sometimes @custyota begs too much and I take a few for him :flipoff2:
I need to make friends with some hunters over here... I'm having Elk and Venison needs.
Made the chili for xmas - since I knew we were having an Xmas eve and a boxing day feast... made for an easy crockpot thing. Added a little too much pepper and jalepenos, so the initial burn was more than last time. But still really good.
We use the crock pot often around here. Neither of us enjoy cooking even the slightest so we get a couple days out of it before tiring of the same thing. We eat out a fair amount.
My smoker is in storage. :(

I typically brine turkey's over night, then oil them down inside and out of the skin. Season skin before smoking. Sometimes inject them with a combo of chicken stock, seasoning and melted butter.

Many KC BBQ people start with a "bitter" wood like Hickory/Oak mix and finish with a sweet fruit wood like Cherry/Apple.

For turkey, last time, I used pecan and then peach - was pretty yummy. Pecan is oak-like, but smoother.

I'd like to try Maple / Peach next time. Love peach wood on birds and pork.
These are geeat anecdotes.....But whats cooking tonight? :D

Hoppyum brat sliders with pickled peppers and ghost pepper slaw. My gut is gonna hate me lol.


And finished making my first fermented hot sauce. Last pepers from this season aged 8 weeks before processing.

Oh gawd that looks good.
I have to say this here, because I had a major life change about 6 weeks ago and it relates to these posts:

1. Dr told me I had to follow a new diet, that is basically the Keto diet with intermittent fasting
2. Old Dr (few years back) told me to stay away from meats and fatty foods.
3. I have lost 22 lbs in 6 weeks following #1 and have more energy and I don't have to eat a morning meal anymore, so I have more time.

In the words of that old Uruk-hai folk saying: "Looks like meat is back on the menu boys!"

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