You definitely like heat Myx and thanks for the link.

 

curry sausage is also f'in amazing.

http://www.bestrecipes.com.au/recipe...ages-L602.html

I was seriously blown away by the taste, like no other sausage I've eaten before.

 

 

Bookmarked!

 

Made a grilled chicken salad last night with some of the extra veggies I had from the sausages, good stuff

 

 

I knew a person like your stoner monkey avatar. Odd how someone can look like a damn monkey. (I know not that odd... genetics, but still odd)

 

Had Japanese tonight, your standard sushi and sushami, with a spicy tuna roll. However for anyone that hasn't had them, Shrimp Shumai (steamed spicy shrimp dumplings) They're awesome, been eating them for a decade now, but most people I ask, never event heard of them.

 

Sounds good, but I'm allergic to shrimp.

 

x2

 

I don't know if I have ever posted any of my meals in this thread. If I have in the past and these are repeats, forgive me. I post my good meals on facebook and in the past few years the photos have really added up. Here are some.

This was last night. Beef and pinto enchiladas in the back and pulled chicken and black bean in the front. There is no such thing as too much cilantro!



My Italian beef... roasted in the oven for 10 hours before it gets shredded. This is the best thing I know how to make, imo. It simply is served on a bun, no fixings.







Homemade ricotta and parm sauce with sauteed red peppers on angel hair.



Stuff peppers with beef, chorizo, rice and beans.



Another beef. I made this up as I went. I called this death from below beef. I marinated a 5 lb boneless chuck roast in a puree of ancho, poblano, green chillies, serrano, jalapeno, green peppers, tomatoes, garlic, brown sugar, coffee, cilantro, lime juice and then random assortment of spices for a day. Then slow cooked it for 10 hrs. Pulled, served with pico, queso fresco, and or sour cream on a tortilla.



Buffalo chicken wrap. Chicken breast cubed and coated in panko then pan fried. Homemade pico, homemade ranch, gorgonzola and cheddar cheese, and lettuce.



This is chorizo, grilled chicken, grilled pineapple, smothered in queso blanco on top of a double layer soft tortilla. Served with a serving of pico.



Ham, bacon, and spinach quiche. Homemade crust, lots of garlic and onions, and 6 kinds of cheese.



Peanut chicken stir fry with homemade peanut sauce and peppers.



I called this Ginger Dopiaza Chicken with basmati rice and nan.



I called this Spicy Kadahi Ginger Chicken with basmati and nan.



Mariachi chicken pizza @ home.

attemp #1



attempt #2


There was a third, that was the best, with homemade crust. For some reason I can't find the pic.

Homemade Doritos Locos nachos with Taco Bell sauce and all. Lol



My first attempt at pulled pork in the oven. 6lb pork shoulder brined for 6 hrs then baked for 12 hours at 200*! Mmmmmmmm!



Two fried eggs, blackened chorizo, pepper jack, pico and sour cream on a bagel.



Heirloom tomatoes with feta, evoo and fresh basil. Medium rare NY strips with blue cheese and grilled red peppers. Lemon garlic parsley jumbo shrimp. Summer squash and zucchini. Followed up with sour cream and butter with a side of baked potato.



Penne with a vodka sauce layered with hot italian sausage and an assortment of asiago, parm, mozz, and pepperjack cheeses.

 

Damn you, I'm now hungry after looking at all those pics

 

So I found some chicken/apple sausages from Sam's club in my freezer that I forgot I had, so I tried this again last night with the onions/peppers/garlic/marsala wine mix. This time I didn't use spicy mustard and let the sweetness of the sausage compliment the sweetness of the marsala and veggies, definitely was REALLY good

 

You gotta watch some of those flavored, none pork, sausages from Sams Club. We had a feta spinach chicken sausage from there last week and good lord was it salty. That was like the third one we've tried in a row that the salt has blown us away.

Haven't tried the apple yet though. Looks good!

 

You're right, the cheese ones have a lot of salt, I tried the garlic and chicken with mozerella I believe and they were salty as hell. The chicken apples aren't bad at all

 

wow, I missed some nice dishes!

Here's what I made tonight, I got daring, Curry chicken and strawberries. Has fresh strawberries and strawberry preserves in the sauce, along with red curry paste, milk, chicken broth and ....... red pepper muhahaha. It was awesome, wife loved it, didn't have rice, had to use pasta.

 

 

Breaking out the smoker this weekend, plan is to make ribs, and rack of lamb at least

 

 

 

I wish I had a smoker.......

 

I am excited

 

Got 3 racks of baby backs, and 2 racks of lamb rubbed down with extra virgin olive oil and my special rubs, can't wait to smoke these babies tomorrow

 

Food porn... why did I even come here... and I just seen these pics in the other thread.

 

I'm taking lots of pictures, ribs are on the smoker right now. I'll post more later, damn smelling those things is making me hungry

 

I'm hungry just reading your post.

 

FYI, the lamb was better than the ribs, but the ribs were freaking amazing

 

So I smoked with oak charcoal, cherry wood, and mesquite wood chips.



Used my Brinkmann smoker


Smoked the ribs for 4 hours total


I smoked out my backyard and my whole street


Moved all the ribs to the top and put the lamb underneath, can you say smoke?




Sauced em for the last half hour and wrapped them in foil


Smoked the racks of lamb on the lower rack for an hour and a half, they came out more medium well than I was going for but it was my first time and a learning experience. Everyone really enjoyed them regardless and they were still extremely juicy and moist


And finally the ribs, suckers were so juicy it was ridiculous, they were a bit too smokey but damn were they good

 

ERHH-MA-GAWD!!!

 

 

Finally used the Poblano and Anaheim Chiles I picked at the farm...

Tried my hand at making chile rellenos....jesus christ it is a labor intensive dish. But my wife and her parents really liked it. I did, too

 

 

What was left(at the time) of the Ahi Tuna, oysters, snow peas and pasta last night.....which I quickly ate right after the shots.






started as a 1.5lb steak and a half dozen oysters....orgasmic(according to my wife) amazing!I'll give her something...........

 

 

This is the second time I have made this one and last night it was perfection. No pics....but it really did happen. Sorry.

Start to finish this takes a little more than 1 hour to prep and cook.

• 2-3 lb Pork Loin - Fatty end is better
• Slice Loin in half and pound out to about 1.5 inch thick
• Make fresh Pesto. Simple enough. We used 1 bag of fresh Basil, 3 cloves of Garlic, 1-2 Tablespoons Pinenuts, 1/4 cup olive oil and about 1/4 cup Parmesan. Mix well in a food processor - IN THAT ORDER.
• Grate about 1 cup of Cheese. I've used Reggiano both times.
• Season the outside of the loin with olive oil, salt and pepper for taste. I also used some Italian herb rub. Be careful with Garlic. There is a lot of Garlic in the Pesto.
• Layer about 2 ounces of Proscuitto then Pesto then cheese.
• Top off with more Proscuitto.
• Fold the loin over and bind using cooking string
• Bake at 375F for 15 minutes
• Flip
• Bake for another 15 minutes or until internal temp is about 150F. This will not be done yet.
• Brush about 1 Tablespoon of Balsamic Vinegar on the top and turn the oven to broil for about 3 minutes.
• Flip, brush 1 Tablespoon of Balsamic on the other side and broil for about 3 minutes.
• Stop when internal temp is about 160F.
• Remove from heat and tent with foil for about 5 minutes before eating.

I made it with Pearl Cous-Cous and green peas.

I'll take pics next time I make it.

 

 

Thinking about smoking a pork butt this weekend. Did 2 briskets, ribs and pork loins last weekend with my cousin. I added a lot of cinnamon to one of the briskets. I was drunk when we made the rub at 3am but man it was delicious.

 

I make my best rubs when i'm drunk

I am planning to smoke a brisket soon, but I've never done one, can you post up some tips?

 

I go about 1:15 per pound, fat up the whole time with the fatter end closer towards the smoke box. Since yours is upright you wont have to worry about that, which is nice because it can be a hassle getting your temp up again, after you flip tips that is. Halfway through I wrap with foil then spray with apple juice every hour or so. Time varies after you wrap with foil but internal temp should be 160-165ish. Once you hit that temp then remove it and wrap the whole thing (foil and all) in a towel then throw that in an empty ice chest. Wait 30-45 min and eat it up. Even if you don't do the cooler and towel thing just let it sit in the foil for the same time before you cut it. My mouth is watering just typing all of that haha. My cousin is a cheater because he has an electric smoker. It came out good but lacked the charred tips I like.