is there anyting better than properly(low and slow) cooked pork? I dont think so.



as the "hawk" would say... mercy... ! put it on the board... yes...!

imho photogenic smoked shrimp atop some linguini with alfredo - my lunch yesterday

jimswside wrote:is there anyting better than properly(low and slow) cooked pork? I dont think so.

It would be better if it were on my plate

pizza night!
Goat cheese, tapenade, EVOO and san marzano tomatoes

Provençal Pissaladiere with Onion Confit

Blown Z wrote:

This is the cutest picture. It had me literally laughing out loud!

3 out of 4 are from the farmer's market this Saturday.

pork butt bone pull:



pulled pork c-up:

5 deboned Lamb t-bones with tied as one.

mhill95149 wrote:
(not my shot)
but the details are:
From a Shabu Shabu restaurant in Tokyo

Thats Waygu Marbling....One time I produced an animal that was white with just little streaks of red in it, rather than mostly red with white streaks..It was mostly fat! I penned her up an let her gorge for her last 8 weeks on earth..She could barely support herself in the end..Delicious!

Hi,

I once smoke a wagyu brisket. I normally associate brisket as being rather dry. Not on this occasion, when the brisket was dripping in fat. It was one of the few times I ever stopped eating anything because it was too rich.

Regards,

Thats how briefly got sick of Prime Rib once..It was during the Holidays and we had family and company coming in at different times during Christmas and New Years and everybody wanted one of my famous prime ribs..I ate it so often over a 2 week period that I got sick of it. It's like eating butter- Too rich. You need a few weeks off between Prime Ribs, or your Brisket (Cathy) to really appreciate them.

Pile of Peach Pits on a Plate

Bill/SFNM wrote:Pile of Peach Pits on a Plate

I admire your dedication. Imagine the burden of having to eat all of those peaches. You are a hero.

Hi,

I'll bet he was preserving those peaches.

In some older jam recipes, they use several kernels inside the pit to lend an almond flavor to the jam. I think it is maybe 10 kernels per jam recipe.

Regards,

Cathy2 wrote:
I'll bet he was preserving those peaches.

And you win the bet. The dehydrator is loaded with peach halves. Not terribly sweet this year, but loaded with flavor. Thinking of some fried peach pies. Yeah, thinking real hard about some fried peach pies.

Grilled Italian Sausage Patty w/ capricolla, mortadella and a couple types of salami-all sauteed in butter and topped with melted provolone, sweet peppers, banana peppers, and giardineria served on a Gonnellas French roll turned garlic bread.

Da Beef wrote:
Grilled Italian Sausage Patty w/ capricolla, mortadella and a couple types of salami-all sauteed in butter and topped with melted provolone, sweet peppers, banana peppers, and giardineria served on garlic bread.

hell yeah

Kennyz wrote:

Da Beef wrote:Grilled Italian Sausage Patty w/ capricolla, mortadella and a couple types of salami-all sauteed in butter and topped with melted provolone, sweet peppers, banana peppers, and giardineria served on garlic bread.

hell yeah

I think I experienced a cardiac event just looking at that picture.

=R=

Da Beef wrote:Grilled Italian Sausage Patty w/ capricolla, mortadella and a couple types of salami-all sauteed in butter and topped with melted provolone, sweet peppers, banana peppers, and giardineria served on a Gonnellas French roll turned garlic bread.

Nice, very nice. You made it, right?

ronnie_suburban wrote:

Kennyz wrote:

Da Beef wrote:Grilled Italian Sausage Patty w/ capricolla, mortadella and a couple types of salami-all sauteed in butter and topped with melted provolone, sweet peppers, banana peppers, and giardineria served on garlic bread.

hell yeah

I think I experienced a cardiac event just looking at that picture.

=R=

I could only eat half then came back for the other a few hours later.

G Wiv wrote:

Da Beef wrote:Grilled Italian Sausage Patty w/ capricolla, mortadella and a couple types of salami-all sauteed in butter and topped with melted provolone, sweet peppers, banana peppers, and giardineria served on a Gonnellas French roll turned garlic bread.

Nice, very nice. You made it, right?

Thanks, I made them up bored and hungry one day a few weeks back. Its the result of a bunch of leftovers from Caputo's and elsewhere from a party my parents had thrown which they didn't want to go to waste. Not an every week eat but they were pretty damn good and everyone enjoyed them.

Da Beef that looks amazing.


Here are some things I've made recently:

Butter-fried cheesecurd, cheeseburger, peppers, onions and garlic omelete:


Chicken that I put in a brine for 24 hours, then grilled whole "brick" style, with BBQ sauce. Butter browned oyster mushrooms, foil packet potatoes, grilled onions and peppers:


Ribs with a "tex-mex" styled rub and sauce out of Paul Kirk's book. The flavors of the rub and sauce were great. However I don't know a lot about grilling ribs, and this was my first time trying it. Did a direct grill method because I did not have time for low and slow. The meat was a bit chewy and dry. More practice is needed:

brandon_w wrote:Did a direct grill method because I did not have time for low and slow. The meat was a bit chewy and dry.

Appears you grilled Saint Louis style ribs, which are trimmed spare ribs. Try baby back/loin back ribs next time out as they are more adaptable to grilling, particularly for the neophyte.

Cheese curd omelet, hummmmm. I am guessing the curds did not melt. Looks pretty, how did it taste?

brandon_w wrote:More practice is needed:

Only way to get to Carnegie Hall.

These look like stock pictures? I wanna see what everyones eating today- I'm grilling/smoking two whole, free range organic, $16/per farm fresh chickens..Pictures later

I think at least 99% of the pictures on this thread are pictures of what folks eat/make every day.

Silas Jayne wrote:These look like stock pictures?

If you are talking about the ribs, cheese curd omelet and brick chicken a few posts upthread, not a chance. We are graced with any number of good to excellent photographers participating on LTHForum.

G Wiv wrote:Appears you grilled Saint Louis style ribs, which are trimmed spare ribs. Try baby back/loin back ribs next time out as they are more adaptable to grilling, particularly for the neophyte.

Cheese curd omelet, hummmmm. I am guessing the curds did not melt. Looks pretty, how did it taste?

brandon_w wrote:More practice is needed:

Only way to get to Carnegie Hall.

Thanks for the tips.

To get the curds hot and melted I first threw them in the hot skillet with butter and let them brown and soften up. Then poured the eggs around the melted cheese blobs. It was a good omelet and curds are good with eggs. You could microwave them for a few seconds and throw them in the middle too.

Also, I take all of my own pictures, of my own food. If it's not my food I make a note of it.

Silas Jayne wrote:These look like stock pictures? I wanna see what everyones eating today- I'm grilling/smoking two whole, free range organic, $16/per farm fresh chickens..Pictures later

Photography standards are fairly high here, especially when it comes to food. It's a passion for several of our members.

=R=

brandon_w wrote:Da Beef that looks amazing.


Here are some things I've made recently:

Butter-fried cheesecurd, cheeseburger, peppers, onions and garlic omelete:


Chicken that I put in a brine for 24 hours, then grilled whole "brick" style, with BBQ sauce. Butter browned oyster mushrooms, foil packet potatoes, grilled onions and peppers:


Ribs with a "tex-mex" styled rub and sauce out of Paul Kirk's book. The flavors of the rub and sauce were great. However I don't know a lot about grilling ribs, and this was my first time trying it. Did a direct grill method because I did not have time for low and slow. The meat was a bit chewy and dry. More practice is needed:

Right back at you. All the dishes look great and something right up my alley. The omelette is just pure Wisconsin. One of my favorite easy recipes are costillas from The Tex-Mex Cookbook. Just beef ribs rubbed with a mix of salt, chili powder, garlic powder and onion powder. Anything different in that rub?