ONSC's Cookin', Grillin', and Bacon thread (1 Viewer)

[shellb]

Some fresh family caught pike tacos topped off with some avocado and @jfz80 hot sauce!!

So simple and amazing.

 

[jfz80]

Yum. You need a fresh jelly. Keep meaning to try it on top of fish on the grill.

 

[shellb]

Ohhh! That would be brilliant.

Never even considered doing that with the jelly. Dang!

 

[jfz80]

Nomnomnom

 

[GLTHFJ60]

@jfz80 got me addicted to pepper jellies.

 

[jfz80]

@jfz80 got me addicted to pepper jellies.

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Waiting to see what you create with the ghost peppers. Tonights experiment. Ghost, garlic, cumin and mustard seed ferment.

 

[GLTHFJ60]

Waiting to see what you create with the ghost peppers. Tonights experiment. Ghost, garlic, cumin and mustard seed ferment.
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I need to chat you up about fermented sauce recipies. Thinking I want to do a smoky sauce, maybe roast the ghosts beforehand.

 

[Fort Knox]

I need to chat you up about fermented sauce recipies. Thinking I want to do a smoky sauce, maybe roast the ghosts beforehand.

Let me know if you wanna use my smoker anytime.

 

[lt1fire]

Just over here playing with my meat.

 

[JohnVee]

Solo Stove. Steak. Deck. Dinner.

 

[JohnVee]

I forgot the obligatory interior shot!

 

[JohnVee]

Continuing the theme of "I could SOOOO fit in at Expo East this weekend with my $300 stove and $40 grill grate and $105 thermometer and blah blah blah (well, I might have been slumming with the American cheese)...", I started last night with burgers then moved on to chicken after that started to digest. Interestingly, I started some chicken in the Egg at the same time at 325-350*F indirect and both groups were done at the same time, but only one method proved to be covered in carcinogeny goodness.

 

[RedHeadedStepChild]

Continuing the theme of "I could SOOOO fit in at Expo East this weekend with my $300 stove and $40 grill grate and $105 thermometer and blah blah blah (well, I might have been slumming with the American cheese)...", I started last night with burgers then moved on to chicken after that started to digest. Interestingly, I started some chicken in the Egg at the same time at 325-350*F indirect and both groups were done at the same time, but only one method proved to be covered in carcinogeny goodness.

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You need to find some artisanal American cheese.

 

[jfz80]

While not exactly cooking i bet if you poured it on raw chicken it just may sizzle.

Working with the last harvest of the season with support from @cruiser4life who sent some reapers my way since my plants went in a little too late to really get going in time.

Reapin’ mad beets yo.
Roasted reaper and beet sauce.

Ill have a pretty good assortment of this years sauces n jellies for sale at the xmas party or locally if anyone is interested.

 

[cruiser4life]

Heisenburn rides again!!!

 

[cruiser4life]

Does a post depicting several steps before the cookin' / grillin' / smokin' starts qualify here?

 

[lt1fire]

Heisenburn rides again!!!




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@GarnerFJ40 has the same board

 

[jfz80]

Breakfast for dinner.

Had wanted to make zhug for a while but after trying the batch @GLTHFJ60 brought to logans i knew i had to. Made a great baked tater n egg topper.

 

[JohnVee]

¿Que es eso?

 

[jfz80]

¿Que es eso?

Zhug? Yemenite spicy green herb sauce.

1 cup parsley
1 cup cilantro
t salt
t black pepper
1/2t each of corriander, cumin, cardamon
4 clove garlic crushed
5 serranos chopped
5 dried chili de arbol (i used dried Thai chili)
Juice of one lemon
Toss in processor and pulse down
Add 1/2 cup olive oil and process till consistant but still coarse/chunky.

Requisite linoleum shot for ya