Is there a food thread?

[BropolloCreed79]

46 minutes ago, Cokeyskunk said:

 

That just looks filthy.  May as well be the title slate for an entertainment company that specializes in mature content.

 

[Truth]

2 hours ago, Cokeyskunk said:

I'm wrong all the time, nobody cares...

Edit: The more I watch that gif, the creepier he looks...

Edited October 19, 2018 by Truth

[DylBandit]

I could go for some food. 

[BropolloCreed79]

44 minutes ago, DylBandit said:

I could go for some food. 

Ready to have your mind blown?

Cinnamon burgers.

Just form up a patty, and absolutely coat that sucker with pure, unadulterated ground cinnamon (like a thick coat of dry rub).

Tuns out, it's only the best burger ever.  No need for cheese or condiments, just meat and bun.  It tastes nothing like you'd expect it to, because cinnamon is so married to sugar in baking that we all expect it to be sweet.  As it turns out, it's nothing like that AT ALL.  It was the juiciest, most savory and compelling burger I ever had.  I made a second to confirm, and upped the amount of cinnamon.  It was even better the second time around.

Edited October 19, 2018 by BropolloCreed79

[DylBandit]

4 minutes ago, BropolloCreed79 said:

Ready to have your mind blown?

 Cinnamon burgers.

 Just form up a patty, and absolutely coat that sucker with pure, unadulterated ground cinnamon (like a thick coat of dry rub).

Tuns out, it's only the best burger ever.  No need for cheese or condiments, just meat and bun.  It tastes nothing like you'd expect it to, because cinnamon is so married to sugar in baking that we all expect it to be sweet.  As it turns out, it's nothing like that AT ALL.

Actually I use to do this all the time, but it didn't taste like straight cinnamon. I smoke meats, and my favorite meat to smoke is burgers and for the seasonings I use brown sugar, cinnamon, garlic, salt, pepper, and other rubs. Then, I punch a few holes into the patty and pour some Jack Daniels so it goes into the meat and soaks. Leave all that sit in the fridge overnight, and then slap it on the smoker for a few hours. SOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOOOOOD. 

Edited October 19, 2018 by DylBandit

[BropolloCreed79]

1 minute ago, DylBandit said:

Actually I use to do this all the time, but it didn't taste like straight cinnamon. I smoke meats, and my favorite meat to smoke is burgers and for the seasonings I use brown sugar, cinnamon, garlic, salt, pepper, and other rubs. Then, I punch a few holes into the patty and pour some Jack Daniels so it goes into the meat and soaks. Leave all that sit in the fridge overnight, and then slap it on the smoker for a few hours. SOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOOOOOD. 

My old man smokes pork shoulder for Thanksgiving, and one of the things he does is inject the meat with Jack 2 or 3 days before he smokes it.  I agree with your assessment of the magic of Jack's meat-curing properties.

[DylBandit]

Just now, BropolloCreed79 said:

My old man smokes pork shoulder for Thanksgiving, and one of the things he does is inject the meat with Jack 2 or 3 days before he smokes it.  I agree with your assessment of the magic of Jack's meat-curing properties.

Yes injecting and marinading the meat is key, anything that has super flavored juices, such as pineapple juices, apple splices, honey or acidic juices such as lemons etc etc. I think the most people like from the jack daniels, is the rich oaky taste you get from it. Jack Daniels has that nice oaky taste too it with hints of vanilla. 

[Cokeyskunk]

1 hour ago, DylBandit said:

Actually I use to do this all the time, but it didn't taste like straight cinnamon. I smoke meats, and my favorite meat to smoke is burgers and for the seasonings I use brown sugar, cinnamon, garlic, salt, pepper, and other rubs. Then, I punch a few holes into the patty and pour some Jack Daniels so it goes into the meat and soaks. Leave all that sit in the fridge overnight, and then slap it on the smoker for a few hours. SOOOOOOOOOOO GOOOOOOOOOOOOOOOOOOOOOOD. 

Fellow pitmaster, here.  I have a Dyna-Glo offset pit that works wonders (albeit a bit small for me). I've done briskets, beef & pork ribs, pork shoulder, fatties, chickens, turkeys, sausages, even cheese. But have never smoked a burger. How long and at what temp? What wood? (my go-to is Post Oak)

1 hour ago, BropolloCreed79 said:

My old man smokes pork shoulder for Thanksgiving, and one of the things he does is inject the meat with Jack 2 or 3 days before he smokes it.  I agree with your assessment of the magic of Jack's meat-curing properties.

Would love the recipe. I have a massive pork shoulder in the deep freeze just looking for an excuse to come out and play.

[BropolloCreed79]

43 minutes ago, Cokeyskunk said:

Fellow pitmaster, here.  I have a Dyna-Glo offset pit that works wonders (albeit a bit small for me). I've done briskets, beef & pork ribs, pork shoulder, fatties, chickens, turkeys, sausages, even cheese. But have never smoked a burger. How long and at what temp? What wood? (my go-to is Post Oak)

Would love the recipe. I have a massive pork shoulder in the deep freeze just looking for an excuse to come out and play.

Not much to it really, just that Jack, and then smoking with apple cider vinegar and some hickory chips.  Coats the meat with mustard before he starts so the "bark" has a nice base to build off of.  He uses a probe to make sure the meat is at the serve safe temp and pulls it.  I'll ask him when he gets back into town.  

[Truth]

10 minutes ago, BropolloCreed79 said:

mustard

You lost me there...

[BropolloCreed79]

2 minutes ago, Truth said:

You lost me there...

Not nasty yellow French's nonsense.  We like that sophisticated Grey Poupon stuff.  It adds a nice bit of bitterness to the bark and infuses the meat that pairs well with everything else that goes on.

[Cokeyskunk]

5 minutes ago, Truth said:

You lost me there...

Ohh! You people drive me nuts!

When you barbecue with mustard, YOU CANNOT TASTE THE MUSTARD! It all just cooks into the barbecue. It acts only as an insulator and flavor conductor for the rub. 

Even people who DETEST mustard love barbecue that's been prepped with mustard.

That is, unless you TELL them you used mustard.

Then they're all . . . 

 

 

1 minute ago, BropolloCreed79 said:

Not nasty yellow French's nonsense.  We like that sophisticated Grey Poupon stuff.  It adds a nice bit of bitterness to the bark and infuses the meat that pairs well with everything else that goes on.

I use nasty yellow French's nonsense. I mix it with pickle juice and slather it on pork and beef. Never tastes one iota like mustard. But does taste better than not using it.

[DylBandit]

1 hour ago, Cokeyskunk said:

Fellow pitmaster, here.  I have a Dyna-Glo offset pit that works wonders (albeit a bit small for me). I've done briskets, beef & pork ribs, pork shoulder, fatties, chickens, turkeys, sausages, even cheese. But have never smoked a burger. How long and at what temp? What wood? (my go-to is Post Oak)

Would love the recipe. I have a massive pork shoulder in the deep freeze just looking for an excuse to come out and play.

Try it sometime its great! Love BBQ smoked burgers. I usually smoke anywhere from the 230-250 range... Should take around 2 hours... I like the burgers to be around 155 temp and I use the Oklahoma Joe. Which is a decent smoker for the price, I love it. I usually like to mix wood. Usually apple wood, oak or mesquite or hickory for a distinct flavor.

Edited October 19, 2018 by DylBandit

[Cokeyskunk]

1 minute ago, DylBandit said:

I use the Oklahoma Joe. Which is a decent smoker for the price, I love it.

It's my goal to to one day build my own out of an old depressurized propane tank and weld it onto a trailer, then leave it parked in the backyard. That way, I can smoke meats all night, then hook it up to my truck and drive it to family events across town while it's still cooking.

[DylBandit]

1 minute ago, Cokeyskunk said:

It's my goal to to one day build my own out of an old depressurized propane tank and weld it onto a trailer, then leave it parked in the backyard. That way, I can smoke meats all night, then hook it up to my truck and drive it to family events across town while it's still cooking.

Yeah that sound cool. I learn to cook from my uncle when I was really little, we would smoke food all the time... I picked it up as a hobby and enjoyed cooking ever since. 

[Truth]

19 minutes ago, Cokeyskunk said:

When you barbecue with mustard, YOU CANNOT TASTE THE MUSTARD! It all just cooks into the barbecue. It acts only as an insulator and flavor conductor for the rub. 

I truly believe that and would give it a shot (NOT in a slow cooker), but the last time I had mustard on a burger I threw it right back up.

[BropolloCreed79]

39 minutes ago, Cokeyskunk said:

Ohh! You people drive me nuts!

When you barbecue with mustard, YOU CANNOT TASTE THE MUSTARD! It all just cooks into the barbecue. It acts only as an insulator and flavor conductor for the rub. 

Even people who DETEST mustard love barbecue that's been prepped with mustard.

That is, unless you TELL them you used mustard.

Then they're all . . . 

 

 

I use nasty yellow French's nonsense. I mix it with pickle juice and slather it on pork and beef. Never tastes one iota like mustard. But does taste better than not using it.

I don't know about all that.  I specialize in Stromboli and Pie.  And now, cinnamon burgers.

[Truth]

On 10/11/2018 at 12:40 PM, BropolloCreed79 said:

1 Bottle of Liquid Smoke

1 12oz can of root beer

1 Pork Loin (really any kind of pork will do, I just prefer that particular cut)

1 bottle of barbecue sauce

place the pork loin in the slow cooker.  Add in the root beer and liquid smoke.  Cook on low heat for 8-10 hours.  Remove the pork and shred with a fork.  In a separate bowl, add one cup of the "juice" from the slow cooker to one cup of bbq sauce and mix.  Then mix in the meat.  Toss it on a bun and chow down.

I might try making this tonight/tomorrow.

Edit: Just remembered the pork is in my freezer...

Edit: ^^That is not an innuendo^^

 

Edit: made it last night. I'm surprised my neighbors didn't call the fire department with how much my apartment smelled like smoke! When you say a bottle, how big is said bottle? Turned out pretty good, but a little too sweet for me. I blame the root beer. I wanted to use Dr pepper, but saw some "not your father's root beer" and thought that would be good. Brought the leftovers to my parents house and my dad said he liked it. I think this will be a good base to tweak for my own taste. Thanks for sharing @BropolloCreed79!

 

Edited October 24, 2018 by Truth

[Suck3rPunch3d]

Giving this ye old bump.

Had Chipotle for dinner today and holy hell it may have been the best bowl from them I had ever had. Everything was portioned how I like it. I am still full from earlier too. They must have overstuffed it. The bowl felt like it was 5 pounds. haha

[Skrylaxx]

Doing something a bit different. I been having stomach issues and my doc recommended that I cut out corn, bread, rice, pasta, and potatoes and see how I feel after 2 weeks. I didn't notice how much I ate those things until today. LOL Oops. So yeah, going to be grilling up some chicken and eating it with beans and a salad I guess. 

[Truth]

17 hours ago, Skrylaxx said:

potatoes

NOT THE POTATOES!!!! WHY?!?!

Just eat more bacon, you'll be fine.

[BropolloCreed79]

1 minute ago, Truth said:

NOT THE POTATOES!!!! WHY?!?!

Just eat more bacon, you'll be fine.

laugh all you want, but plenty of people are allergic to Nightshades--I' have a rough go of it if that were the case for me.  Love my peppers.

Luckily, I'm just allergic to raw tomatoes (something about the amount of acid in them messes me up pretty good).  

[kromdar29]

nice pic, one of my favorite actors

[Truth]

28 minutes ago, BropolloCreed79 said:

laugh all you want

I'm not laughing... I'm Irish, we need our ****ing potatoes!

[Mpegforever]

I'm opening a Pizza thread. I mean real pizza.....being Italian 🙂

[VICKSUN]

9 hours ago, Truth said:

NOT THE POTATOES!!!! WHY?!?!

Just eat more bacon, you'll be fine.

I just had some homemade chili from my bro's. He actually puts bacon in his chili which a lot of people don't do and they need to do. I enjoy bacon when it is part of something but not by itself. 

[Truth]

First off, this thread needed a bump.

On 12/13/2018 at 6:18 PM, VICKSUN said:

I just had some homemade chili from my bro's. He actually puts bacon in his chili which a lot of people don't do and they need to do. I enjoy bacon when it is part of something but not by itself. 

Second, I'm going to have to try this...

Third, HOW THE **** DO YOU NOT ENJOY BACON BY ITSELF?!

[BropolloCreed79]

20 minutes ago, Truth said:

Second, I'm going to have to try this...

If you think that sounds good, slightly overcook some bacon, crumble it up, and mix it into some guacamole.

Then, instead of dipping tortilla chips in it, slather it on a burger.

Speaking of burgers--if you use cinnamon (just cinnamon, not cinnamon and sugar) as a dry rub on a burger, it'll blow your mind.  I don't put anything else with it, not cheese, not condiments.  Just beef, cinnamon, and a bun. 

[Truth]

15 minutes ago, BropolloCreed79 said:

If you think that sounds good, slightly overcook some bacon, crumble it up, and mix it into some guacamole.

Not a fan of guacamole... Nor do I understand that avocado toast everyone keeps raving about.

15 minutes ago, BropolloCreed79 said:

Speaking of burgers--if you use cinnamon (just cinnamon, not cinnamon and sugar) as a dry rub on a burger, it'll blow your mind.  I don't put anything else with it, not cheese, not condiments.  Just beef, cinnamon, and a bun. 

I feel like I've heard this suggestion before... Might try it out this weekend, but I may have to add bacon to it now that it's on my mind. That, and I have a package that's past its "best by" date.

Edited January 18, 2019 by Truth

[Kormath]

On 10/1/2018 at 10:33 AM, Truth said:

I need some opinions here. I made mashed potatoes myself for the first time yesterday. Instead of asking my mom for her recipe, I just found a simple one online and used that. VERY simple. Mash the potatoes, throw in some milk and butter, and add salt/pepper to taste. That last part is where I need opinions.

Now, I thought these turned out f*cking awesome. I hate to say mine were better than hers, but mine were better than hers. It was very obvious that the pepper made a HUGE difference. I asked my mom why she never uses pepper in her mashed potatoes and she said" Pepper doesn't go in mashed potatoes" as if it were fact.

So I ask you, does pepper go into mashed potatoes?

just found this thread   luckily i live in the land of potatoes, and yes, pepper is a must for my mashed taters.  however, cooking them for a family gathering i will not add pepper or salt, i let each person season their own, grandma can't eat salt and my uncle hates pepper, i usually don't claim him as a relative in public.

for a single serving (might be double for most people, i'm not a small guy) you need 2 or 3 fist sized Idaho Russet taters, can't make good mashed taters without Idaho taters, nothing else compares.  It's our soil

Clean well, leave skins on

chop em up and boil for 15 min or so

in a bowl add 2 tablespoons butter, 2 or 3 strips of cooked bacon chopped into small bits, a spoon or 2 of chives, and a good squirt of ranch dressing.  then add the taters and mash them, mixing it all together really well.  add salt and pepper to taste.  If htey're a bit on the dry side add another small squirt of ranch dressing, until they become almost creamy.  add cheese, chili, or gravy as topping and chow down.

If you have a good cut of steak, do a smoke rub on it then cook medium rare and move straight to the plate, don't rest if first.  use the juices and run off from the steak as more flavoring to your mashed taters.  If you do it this way swap out the ranch for a splash of milk so as not to take away from teh steak/rub flavor.