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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,469
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#11116 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Posts: 93,310
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#11117 |
Mostly Ignored
Join Date: Jul 2013
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I don't cook 'em. These folks down here in Louisiana have boiling crawfish all figured out. Nothing I could do would make it any better. I don't think I'd compare it to lobster, except for maybe the texture. They put a ton of seasoning in the boil down here and it comes out pretty spicy. Very good. Throw in some of those little red potatoes and corn on the cob. It's good.
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Posts: 18,096
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#11118 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Yep. That’s yer standard crawfish boil! ![]() |
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Posts: 35,253
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#11119 |
Deep Thoughts
Join Date: Apr 2006
Location: None of your business
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Posts: 163,191
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#11120 |
Cast Iron Jedi
Join Date: Nov 2004
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Damn son.
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Posts: 35,253
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#11121 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Quote:
Tonight is Nasi Goreng night here (Nazi Goering since I'm a Trumper), didnt get shrimp paste but have oyster sauce, homemade sweet soy and pretty much everything else... its all chopped and prepped, just gotta fry it up later |
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#11122 |
Mostly Ignored
Join Date: Jul 2013
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Posts: 18,096
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#11123 | |
Mostly Ignored
Join Date: Jul 2013
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Quote:
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Posts: 18,096
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#11124 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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#11125 |
Cast Iron Jedi
Join Date: Nov 2004
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Inmem, that sauce is legit.
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Posts: 35,253
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#11126 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Lulz I wish, other than the 2-3 days before and after going into the field, all we got was MREs and the occasional trayed up C rats or whatever they're called from field kitchens... and truth be told, I usually just had an MRE or some of the freeze dried Mountain House stuff I always packed along, rather than go stand in some crazy ass line for that crap
But I will say this for the civilian ladies who ran the chow hall down there... that was the best Army facility chow I've ever had, those gals knew how to do it, and I distinctly remember telling them so |
Posts: 93,310
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#11127 |
MVP
Join Date: Aug 2017
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Smoking a pork butt overnight(brining now) with sous vide lamb chops finished over direct heat on smoker for a late dinner tonight.
Going to friends tomorrow and taking something new to me, fresh uncured (preservative free) beef hot dogs made from chuck, brisket, and sirloin. I got them at the local pig butcher, seasoned hot* and par boiled. They said they were safe in the fridge for a week. He said they are going to do a food cart and sell these in front in the afternoons during warm weather. I may take ithe gig as it beats a greeter job at Walmart. ![]() ![]() ![]() ![]() ![]() ![]() FMB. do you have a recipe/ ever made these yourself. I am dropping all salt (500mg) from the diet so I can't enjoy a cured dog as one would be 2 bites over a days allotment. ![]() ![]() I broke a 20lb recipe down to a 2lbs, am I missing something? 1 teaspoon granulated onion 1 teaspoon granulated garlic 2 ½ teaspoons kosher salt (1¼) (I could add some Mg salt) 1 tablespoon sweet paprika ¼ teaspoons white pepper ¼ teaspoon ground coriander ¼ teaspoon nutmeg 1 cup crushed ice <¼ or a tad ground ghost pepper |
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#11128 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Very similar if not exactl to my recipe. If you smoke them you probably want to add some curing salt. It’s 1 tsp per 5 lbs. |
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#11129 |
Cast Iron Jedi
Join Date: Nov 2004
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You could also use some No Salt or that half salt half potassium.
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Posts: 35,253
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#11130 |
BIG ME
Join Date: Jan 2012
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Posts: 29,734
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