What are the “forum regulars” cooking this weekend?

Mattman3969

Splayed Chicken with Roasted Broccoli, Cauliflower n Leeks and parm 

JohnInCarolina

lousubcap said:

As warned, I actually got some pics of the wang cook.  Disclaimer- I usually remove the tips and split the drumette and flat before the over-night fridge deal.  As you can tell that did not happen.  (Overcome by baseball and adult beverages). 

Always way raised direct (around 4" above the gasket line) in the 350-400*F range. 

Did rip off the tips (much easier after cooking than messing with the knife) and even went so far as to position a few on a cutting board before inhaling.

Sauce was a sweet, hot mustard based concoction.  To get those really impressive pics I guess I need a new phone...Thanks for lookin'.

Those will do the job Frank!

KennyCJR

What’s the purpose of the cast iron skillet @Mattman3969 ?

theyolksonyou

JohnInCarolina said:

lousubcap said:

As warned, I actually got some pics of the wang cook.  Disclaimer- I usually remove the tips and split the drumette and flat before the over-night fridge deal.  As you can tell that did not happen.  (Overcome by baseball and adult beverages). 

Always way raised direct (around 4" above the gasket line) in the 350-400*F range. 

Did rip off the tips (much easier after cooking than messing with the knife) and even went so far as to position a few on a cutting board before inhaling.

Sauce was a sweet, hot mustard based concoction.  To get those really impressive pics I guess I need a new phone...Thanks for lookin'.

Those will do the job Frank!

Who’s frank?

JohnInCarolina

theyolksonyou said:

JohnInCarolina said:

lousubcap said:

As warned, I actually got some pics of the wang cook.  Disclaimer- I usually remove the tips and split the drumette and flat before the over-night fridge deal.  As you can tell that did not happen.  (Overcome by baseball and adult beverages). 

Always way raised direct (around 4" above the gasket line) in the 350-400*F range. 

Did rip off the tips (much easier after cooking than messing with the knife) and even went so far as to position a few on a cutting board before inhaling.

Sauce was a sweet, hot mustard based concoction.  To get those really impressive pics I guess I need a new phone...Thanks for lookin'.

Those will do the job Frank!

Who’s frank?

Brother to beans.

lousubcap

Who's beans?

DMW

Didn't take many pics. Eggs and scrapple this morning:


Got some vac sealed pulled pork out of the freezer and made pulled pork nachos. Of course, there were a few that only wanted cheese nachos...


My plate, salad included for good measure.

Mattman3969

KennyCJR said:

What’s the purpose of the cast iron skillet @Mattman3969 ?

 A couple of yrs ago someone gave a link to splayed chicken with ramps from The NYTs.  I think it was @nolaegghead    I made it it and really liked the crispy skin and the splayed thighs getting done so quick and everything being so juicy   I do this when I want a roasted taste rather than spatchcock or low n slow chicken.   Most of the time I’ll add veggies 1/2 way into the cook unlike tonight 

Heres the link that was shared back then 

https://cooking.nytimes.com/recipes/12428-splayed-roast-chicken-with-caramelized-ramps

SciAggie

Tonight I made lamb chops with mint sauce, mashed cauliflower, and green beans. 

I made two apple galettes. Burned the first one...

That pi$$ed me off so of course I made another one. It turned out better. 

When the wood oven is too hot - it’s too hot...

Mattman3969

Nice @SciAggie

JRWhitee

A couple Bone-In Ribeyes on The Mini-Max

lkapigian

Some awesome looking cooks by all !!

GATraveller

JohnInCarolina said:

theyolksonyou said:

JohnInCarolina said:

lousubcap said:

As warned, I actually got some pics of the wang cook.  Disclaimer- I usually remove the tips and split the drumette and flat before the over-night fridge deal.  As you can tell that did not happen.  (Overcome by baseball and adult beverages). 

Always way raised direct (around 4" above the gasket line) in the 350-400*F range. 

Did rip off the tips (much easier after cooking than messing with the knife) and even went so far as to position a few on a cutting board before inhaling.

Sauce was a sweet, hot mustard based concoction.  To get those really impressive pics I guess I need a new phone...Thanks for lookin'.

Those will do the job Frank!

Who’s frank?

Brother to beans.

R2Egg2Q

Busy weekend for the SBGE:

Chicken


Johnsonville Hatch Chile sausages


Three tier cook in the SBGE:

Beef Back ribs


Tri Tip


And ribeye steaks on top


Fired up the Mini to handle the reverse sear duties






Lots of leftovers for the week. 

JohnInCarolina

GATraveller said:

JohnInCarolina said:

theyolksonyou said:

JohnInCarolina said:

lousubcap said:

As warned, I actually got some pics of the wang cook.  Disclaimer- I usually remove the tips and split the drumette and flat before the over-night fridge deal.  As you can tell that did not happen.  (Overcome by baseball and adult beverages). 

Always way raised direct (around 4" above the gasket line) in the 350-400*F range. 

Did rip off the tips (much easier after cooking than messing with the knife) and even went so far as to position a few on a cutting board before inhaling.

Sauce was a sweet, hot mustard based concoction.  To get those really impressive pics I guess I need a new phone...Thanks for lookin'.

Those will do the job Frank!

Who’s frank?

Brother to beans.

^^^^ This guy - he gets things.

tarheelmatt

I cooked some shrimp scampi with zoodles last night.  Good vittles.  

Legume

I grilled packaged, pre-marinated chicken fajitas on a gasser which was served with purchased guacamole on store bought tortillas warmed in a microwave last night at my daughters house.

But they got a new puppy, so that was the real focus.

hoosier_egger

Legume said:

I grilled packaged, pre-marinated chicken fajitas on a gasser which was served with purchased guacamole on store bought tortillas warmed in a microwave last night at my daughters house.

But they got a new puppy, so that was the real focus.

Yeah, we're going to need puppy pictures.

Thanks

tarheelmatt

Legume said:

I grilled packaged, pre-marinated chicken fajitas on a gasser which was served with purchased guacamole on store bought tortillas warmed in a microwave last night at my daughters house.

But they got a new puppy, so that was the real focus.

Solid work bud! 

Legume

tarheelmatt said:

Legume said:

I grilled packaged, pre-marinated chicken fajitas on a gasser which was served with purchased guacamole on store bought tortillas warmed in a microwave last night at my daughters house.

But they got a new puppy, so that was the real focus.

Solid work bud! 

Thanks.  It was strong.

Legume

ColtsFan said:

Legume said:

I grilled packaged, pre-marinated chicken fajitas on a gasser which was served with purchased guacamole on store bought tortillas warmed in a microwave last night at my daughters house.

But they got a new puppy, so that was the real focus.

Yeah, we're going to need puppy pictures.

Thanks

I took zero pics, but I’ll get one and post.  Cool story, daughters friend down in Houston found this puppy on the side of the road, eating garbage - later found it had been eating styrofoam.  She took it home, cleaned it up, did all of the vet stuff, and then tried to find a home since she already has several large dogs.

Daughter and SiL already have one rescue and decided to take in another.  Drove to Houston and back yesterday, puppy is cute as hell.  Looks like German Shepherd and maybe some Lab and maybe something else.  Still very young, large paws, but calm and not hand shy or skittish at all, so maybe hadn’t been mistreated or abandoned for long.

The Cen-Tex Smoker

Legume said:

ColtsFan said:

Legume said:

I grilled packaged, pre-marinated chicken fajitas on a gasser which was served with purchased guacamole on store bought tortillas warmed in a microwave last night at my daughters house.

But they got a new puppy, so that was the real focus.

Yeah, we're going to need puppy pictures.

Thanks

I took zero pics, but I’ll get one and post.  Cool story, daughters friend down in Houston found this puppy on the side of the road, eating garbage - later found it had been eating styrofoam.  She took it home, cleaned it up, did all of the vet stuff, and then tried to find a home since she already has several large dogs.

Daughter and SiL already have one rescue and decided to take in another.  Drove to Houston and back yesterday, puppy is cute as hell.  Looks like German Shepherd and maybe some Lab and maybe something else.  Still very young, large paws, but calm and not hand shy or skittish at all, so maybe hadn’t been mistreated or abandoned for long.

styrofoam is delicious. 

Legume

@The Cen-Tex Smoker

like this?

 

SciAggie

tarheelmatt said:

I cooked some shrimp scampi with zoodles last night.  Good vittles.  

Those look delicious. 

tarheelmatt

SciAggie said:

tarheelmatt said:

I cooked some shrimp scampi with zoodles last night.  Good vittles.  

Those look delicious. 

Thank you kind sir. 

HendersonTRKing

tarheelmatt said:

I cooked some shrimp scampi with zoodles last night.  Good vittles.  

Love the healthy Sunday cook -- that plate looks fantastic.  I posted mine in a separate thread and although the protein (pork loin) was healthy, the stuff surrounding it . . . not so much.  It's the thought that counts!  (Or in your case, the thought and the execution!)

Legume

Puppy pic as promised.