Whats for supper?

[Zammy]

Chicken & Gnocchi

We tried a new recipe tonight, chicken thighs, 25 cloves of garlic and a bunch of herbs, it turned out really good. Any of you folks who were with us at Frankie's Italian Restaurant in Maggie Valley know how much I like Gnocchi, lol.

 

[ol' school]

Chicken & Gnocchi

We tried a new recipe tonight, chicken thighs, 25 cloves of garlic and a bunch of herbs, it turned out really good. Any of you folks who were with us at Frankie's Italian Restaurant in Maggie Valley know how much I like Gnocchi, lol.

View attachment 49628

Looks good Gary!

 

[Sully]

Pulled a little Pork for a sandwich with Southern Veggies.

 

[Sully]

Surf and Turf..........

 

[ol' school]

Surf and Turf..........

View attachment 50065

Sullys back!!!

Good looking plate of food Sully!

 

[Sully]

Smoked Salmon ..Candy

 

[dmillsr3]

My picture didn't attach!

Hatch Chile stuffed with Mexican Cheeses, NY Strip Steak, Broccolini with Onion, Roasting Ear, and grilled Mango.

 

[Zammy]

Looking good Don, those chilies look especially tasty.

 

[dmillsr3]

Mystery Squash Night in Double Oak

Close behind Hatch Chili season comes another favorite. This squash is the earliest "winter" squash to show up in our area each year. Slightly sweet and delicious. I bake in oven usually filled with cheese. The peel is edible. Also good if you skip the cheese and add butter and cinnamon. Who recognizes this squash?



Served with New York Strip Steak and Mushrooms, Swiss Chard with Onions, and Avocado (of course).

 

[rhino 2]

You's guys are killing me with all that fanatic food, And here i am setting here trying to choke down a ready made Shop-rite sandwich.......That just ain't right....:gah:

 

[ol' school]

You's guys are killing me with all that fanatic food, And here i am setting here trying to choke down a ready made Shop-rite sandwich.......That just ain't right....:gah:

I agree Bob, their food pics make me hungry even if I have already ate!

 

[FuzzyWuzHe]

Pork B$tt .. little different

So I've been thinking of ways I could make the Pork B$tt better.

I stuck with brining it first and a basic seasoning (Salt, pepper, and garlic).

New:

I scored the fat cap allowing the seasoning to "get to the meat".

I set the pellet smoker on 225* instead of a low or high smoke setting.

I started it at 7:30 pm Saturday evening and let it cook all night and into Sunday afternoon, total of 20 hours, this includes the hour I gained due to daylight savings. (Stopped cooking when it got to 200* as read by the remote reading thermometer).

Here's some pics:

At the start, 47*.



The next morning, 14 hours cooking, about 145*.



Done, 20 hours, 200*.



Very little smoke ring. The skin got so crisp, I gave it to my Rottie/Lab mix, kind of like pig ears. The fat cap rendered totally. The meat fell apart and made it difficult to get off the smoker. You might be able to see where it started to come apart.The meat was melt in your mouth, juicy and just plain delicious. Missed the smoke ring a tad, at least when I first cut into it. The smoke flavor is still there, but, way more subtle. All in all, very successful, maybe next time do the same, but, on low smoke until morning. Then switch to 225*

 

[ol' school]

WOW! That looks good Fuzzy!!! :yummy:

 

[Sully]

It's a Southern Dish..... Ya'll

 

[ol' school]

Looks good Sully! :yummy:

 

[Sully]

Made some Real Bacon Jerky. Cut 1/4 " Thick.

 

[Papa Zook]

Made some Real Bacon Jerky. Cut 1/4 " Thick.

View attachment 51606

View attachment 51605

View attachment 51604

How did you make it Sully. That almost looks cooked.

 

[Sully]

How did you make it Sully. That almost looks cooked.

Roosting pan in a High Temp oven. ThumbUp

 

[Sully]

Lite Supper this time....

 

[Sully]

Where do I start :Shrug: