Da Beef wrote: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?

Brown sugar, cane sugar, hungarian paprika, garlic salt, chili powder, cumin, seasoned salt, black pepper and dried oregano are all in the rub. I think this rub would work well for beef too.

ronnie_suburban wrote:

Silas Jayne wrote:These look like stock pictures? I wanna see what everyones eating today

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

And some (read: me) just post random pictures, some from yesterday even

Lunch at my office yesterday (off camera phone)

Stock*

*menudo to be precise - am finally finding my mexican fix here

Silas Jayne wrote:These look like stock pictures?

Here's a picture of some stock (actually consumme) I made a while back. Does this count?

ronnie_suburban wrote:

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=

I assure you that nobody takes food pictures as seriously as I do

Though, more of a broth really....

Livestock

birkenstock

mhill95149 wrote:


Though, more of a broth really....

All joking aside...After putting that through a strainer you would get some good broth from that.

Chicken Club Wings

The BLT dipping sauce from W&SC shot an idea into my head.

CCW-Wings rubbed down with spices served with mayo blended with grape tomatoes and spices. When ready to serve add chopped lettuce and crispy bacon pieces to the mayo mixture and use for dipping the wings.

Silas Jayne wrote:

ronnie_suburban wrote:

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=

I assure you that nobody takes food pictures as seriously as I do

**cough cough** mhill95149 and Bill/SFNM **cough cough**

Da Beef wrote:
Chicken Club Wings

The BLT dipping sauce from W&SC shot an idea into my head.

CCW-Wings rubbed down with spices served with mayo blended with grape tomatoes and spices. When ready to serve add chopped lettuce and crispy bacon pieces to the mayo mixture and use for dipping the wings.

nice, I like the dipping sauce idea.

I got a couple:

peppers with garlic/green onion/garlic cream cheese(I pipe the cream cheese mix in with a plastic bag with the corner cut off:



habanero ABT assembled & on the rack pre smoke:

Blown Z wrote:

thanks for positng that pic, that is a good one.

jimswside wrote:

Blown Z wrote:

thanks for positng that pic, that is a good one.

Good thing that Wal Mart has carts made out of plastic or I'd have one of these setups by now.

I think we have a winner for the Low & Slow BBQ Contest!

Tacos de papas y chorizo

gtomaras wrote:

that is awesome, great pic.

my dinner last night, and again for breakfast this a.m. (gabigool, imported italian mortadella, volpii salami, and fresh mozz, all fresh sliced @ Caputos. Brilliant..!

smoked chuck that went into my bbq spaghetti sauce. I love a smoke ring(no matter how small) & a crust:

I don't know whether or not to eat these tomatoes or ask them out on a date.



Picked up at The Logan Square Farmers Market today from Videnovich Farms.

Full disclosure: Farmer Vera Videnovich is a columnist at my website, The Local Beet.

cant have too many smoked garlic pics imho.

eatchicago wrote:I don't know whether or not to eat these tomatoes or ask them out on a date.



Picked up at The Logan Square Farmers Market today from Videnovich Farms.

Full disclosure: Farmer Vera Videnovich is a columnist at my website, The Local Beet.

That should be labeled NWS!

speaking of tomatoes...

jimswside wrote:my dinner last night, and again for breakfast this a.m. (gabigool, imported italian mortadella, volpii salami, and fresh mozz, all fresh sliced @ Caputos. Brilliant..!

That, is a sandwich. It looks like it weighs two pounds.

Best corn of the year so far....
cooked about 10 hours after it was picked
on Long Island, NY

Carnitas Huevonas

A few recent meals.

Shrimp scampi on noodles with garlic and lemon green beans, and oven roasted eggplant, zucchini, tomatoes, leeks, and peppers. A very simple meal made with a lot of fresh vegetables, and very satisfying. Quick to put together too.



My first attempt at some bacon wrapped, smoked jalapeno type things. These ones were stuffed with shrimp and mozzarella cheese or a seasoned cream cheese. They were excellent.



The follow up to the jalapeno appetizers was skirt steak tacos with grilled poblanos and onions. The side dishes are from Authentic Mexican, they are Mexican Red Rice and zucchini, sweet corn, and roasted poblano in a cream sauce:

nice job on the ABT's, they look really good.