The Food & Drink Thread

[PP Mguire]

So I've really started getting over my anxiety with cooking this past month. I've taken over cooking a lot of meals including some new ones, and I even baked some blueberry muffins tonight. Tonight I made slow cooked steak pasta.

 

[Trotter]

I wanted some ribs yesterday so I picked up and smoked a couple of racks of baby backs. I prefer St. Louis or spares but baby backs are my wife's favorite. I decided to try a new rub with them, Sucklerbusters Hog Waller. It turned out good but it has a little cayenne in it so my wife wasn't too happy with them. She tried some more today with sauce and was able to eat them this time. Overall the ribs were darn good, tender, and the apple wood I used added a touch of sweetness.

 

[Trotter]

Pulled pork Texas twinkies. Smoked jalapenos stuffed with a mixture of pulled pork, cream cheese, shredded colby/jack, and some hot BBQ rub (Holy Voodoo from Meat Church), wrapped in bacon, seasoned on all sides with more Holy Voodoo, and then smoked for an hour using pecan. Lunch was bangin' today!

For supper I made a family favorite that doesn't really have a name. Ground beef and onion browned in a large pan, add in a head of cabbage chopped and let it simmer until the cabbage starts getting soft, add in seasoned salt, garlic powder, black pepper, and at least 1/4c of Worcestershire sauce, mix well, and simmer uncovered until most of the liquid is gone. Top servings with shredded cheese.

I also made some broccoli salad and some seasoned pintos.

 

[PP Mguire]

I didn't take a pic, but made spanish rice, airfryer fried chicken thighs with a salt garlic rub, and mixed veggies. Slam dunk with the baby again.

 

[Trotter]

I tried something a little different yesterday, a braided pork loin. It turned out good but I'm not overly impressed by it. Maybe if I halved it longways or used a tenderloin I'd like it better. Still, it was a good experiment with tasty results.

I'm thinking about making pork belly burnt ends for Labor Day.

 

[Joe C]

I tried something a little different yesterday, a braided pork loin. It turned out good but I'm not overly impressed by it. Maybe if I halved it longways or used a tenderloin I'd like it better. Still, it was a good experiment with tasty results.

I'm thinking about making pork belly burnt ends for Labor Day.

Looks great Trotter. Is that a spinach quiche too?

 

[Trotter]

Looks great Trotter. Is that a spinach quiche too?

Thanks. It is a quiche in a way, I guess. I'm not really sure what all goes into one, but this is made with chopped spinach, eggs, cheese, and some seasonings. Either way everyone here loves it.

Forgot to share the baby backs I did this past Monday. The front rack was done sweet, the back spicy. I didn't wrap either rack and they came out amazing.

 

[Joe C]

Thanks. It is a quiche in a way, I guess. I'm not really sure what all goes into one, but this is made with chopped spinach, eggs, cheese, and some seasonings. Either way everyone here loves it.

Mrs. C makes that same dish here too, usually for breakfast.

 

[Trotter]

Made some pork belly burnt ends today. Since I still had plenty of the braided pork loin left over I used some to help stuff a mess of jalapeno popper. Diced up about 2 cups of pork loin, mixed in 8oz of cream cheese, a cup of shredded cheese, and about a TBS of Holy Voodoo. Stuffed the jalapeno halves and wrapped each one in a slice of bacon, then dusted them with some Dirty Bird.

 

[northernlights85]

Made some pork belly burnt ends today. Since I still had plenty of the braided pork loin left over I used some to help stuff a mess of jalapeno popper. Diced up about 2 cups of pork loin, mixed in 8oz of cream cheese, a cup of shredded cheese, and about a TBS of Holy Voodoo. Stuffed the jalapeno halves and wrapped each one in a slice of bacon, then dusted them with some Dirty Bird.

I am impressed, both look amazing, I can only imagine how they tasted!