Peanut butter taste test

YukonRon

Celebrating.
Making a peach cobbler.

StillH2OEgger

YukonRon said:

I would never eat peanut butter again if I could just pull that plate of food out of the pantry.

YukonRon

StillH2OEgger said:

show previous quotes

YukonRon said:

I would never eat peanut butter again if I could just pull that plate of food out of the pantry.

@StillH2OEgger
You sir, are very kind. It really means a lot. Thank you.

500

When I would make PB&Js for my offspring’s lunches, when I reached the end of the loaf and have just one regular slice and one heal slice, I’d put the peanut butter on the heal side and add the jelly and top with the regular slice. They never knew they were eating the heal. 😉 I fessed up years later. Also, always diagonal cut the sandwich. 

500

Had this a long time ago, when I used to eat Ramen. Remember it as tasty and easy. 
https://www.cookingmamas.com/easy-top-ramen-pad-thai/

speed51133

I search for two ingredients in my peanut butter. Peanuts and salt. NOTHING else. SOMETIMES I opt for roasted peanuts, but I prefer raw

Carolina Q

speed51133 said:

I search for two ingredients in my peanut butter. Peanuts and salt. NOTHING else. SOMETIMES I opt for roasted peanuts, but I prefer raw

@speed51133, I bought dry roasted peanuts the other day and made peanut butter in my food processor. Nuthin' else, no salt, just nuts. It is delicious!

I also bought some raw peanuts that I was planning to roast and then make peanut butter. Are you saying I can make tasty PB with unroasted, raw nuts?

YukonRon

Tri Tip. Marinated 24 hours.

FlyOverCountry

Any time I want to try a new kind of peanut butter my wife gets a sample to see if our dog likes it.  As long as I live I will never understand that woman.

YukonRon

just a shot of a dämn nice Chard. We will be having a red with dinner. This is pre game.

YukonRon

Used my Mediterranean marinade with this cook. 1 HR, 375⁰F raised indirect, using white oak for smoke.
Served with a caeser and a baker.
Killed it. Best I have done in a while.
The Cambium is an awesome blend from Sequoia Grove. 2015 is a killer year.
Unfortunately with the tariffs posted today, French wines will be too expensive to justify. Cambium is a great replacement for the very exquisite Bordeaux blends.
Try it you will enjoy it.

YukonRon

A burrito of smoked tri tip, home grown very ripe beefsteak tomatoes sriracha and bleu cheese coleslaw using sweet napa cabbage, carrots and vidalia onions.

Was wanting to make tacos, but I am ok with this.

NorthPilot06

Looks amazing, high quality ingredients and a tasty recipe. I’d eat five of those. 

Also, this thread title is a misnomer. It’s a dedicated @YukonRon “what are you cooking now” thread lol

YukonRon

NorthPilot06 said:

Looks amazing, high quality ingredients and a tasty recipe. I’d eat five of those. 

Also, this thread title is a misnomer. It’s a dedicated @YukonRon “what are you cooking now” thread lol

@NorthPilot06

I just started dumping stuff in this. I respect the guidelines established for other threads, and a few things I have said in the past were unsettling to OP and its patrons.

So I may dump a pic or so, and leave the narrative in this thread.

If it continues, great. If it gets booted from others using free speech or myself speaking my mind about whatever, so be it.

Just for the record, I used 4 ingredients in this recipe from the EU that has now gone up 25%, due to the newly imposed tariff to basically keep Beeing Aerospace in business. They are clients of my work.

I have just grown weary of being the "Shut the fück üp Donnie!" guy.

I am abrasive. Not suited for others, at times.

NorthPilot06

Not sure I followed all of that, but you’re welcome to do as you wish. Couldn’t bother me at all 

NorthPilot06

But I still like the food. 

YukonRon

I know just kinda all over the place recently.

JethroBodeen

Its not like the moderators on this forum will ever see it! By evidence of quite a few threads since Ive been here. I say post it all. They don't even recognize new people registering......

SciAggie

@YukonRon You speak your mind as you wish my friend. I have to say maybe your angst has inspired your cooking - you have been killing it lately. I want to thank you also for sharing the link to the spectator- I’ve been learning a bit about wine. I’m a slow learner but I try. 

YukonRon

@SciAggie

The nice thing about learning the better point of wine is the discoveries of those which become your favorites. There are over 70K wine labels with several styles to each.

It is a journey. Have fun along the way.

YukonRon

JethroBodeen said:

Its not like the moderators on this forum will ever see it! By evidence of quite a few threads since Ive been here. I say post it all. They don't even recognize new people registering......

Thank you for the kindness. I just do not wish to be a bother, and I am not smart enough to know when I overstep my line.

Anyway, this is just convenient and I do not have to open another thread. It works. If people are interested, they will find it.

Peace my friend, enjoy the forum.

YukonRon

Just started smoking some SRF beef short ribs on the XL. This is a nice sized roast. The width is easily the length of elbow to forearm depth in this image is elbow to wrist. Thickness about 3"-4" and wrighed right at 10.5 pounnds prior to just a little more trimming of some hard fat of less than a pound. Thinking I am up to about 9.7 pounds final weight.

Below is the image after the trimming and the addition of Rub. I chose a light amount (compared to my typical applications) to cover the entire surface area. (6 sides).

I placed it on the BGE this morning at 8 ish and think (hope) it will be done in time for dinner, after a BPTC rest for a bit.

I am smoking this with 3 softball sized chunks of pecan, which will give it some light sweet smokiness.

I leave it now in the care of my XL @225⁰F until it reaches toothpick test for tenderness and flavor.

Thank you for looking.

YukonRon

In the stall 174⁰F and not moving....

YukonRon

I love this cook. Perfect for a rainy humid Sunday.

NorthPilot06

Wow, those are some of the beefiest ribs in a while - SRF quality coming through right there! Looking forward to the finish and the pairing!

Gamecockeggman

YukonRon said:

I love this cook. Perfect for a rainy humid Sunday.

It appears you are well on your way to deliciousness!  

YukonRon

@Gamecockeggman

Thank you for the kind words. Setting at 190⁰F currently. Just came out of a stall.

YukonRon

YukonRon

YukonRon

Unreal