Whats Everybody Cooking Tonight

Cornfed

YB,[p]I'm throwing some chicken thighs with Emeril's Southwest Essence on indirect over hickory wood shortly. That game sounds great tonight. I think Oklahoma is on, too, against a good team. I'm watching USC start to run away with their game against Oregon state now.[p]Great college football day today, and an amazing pro day tomorrow. My couch will be clapping tomorrow night when I finally get my butt up off it![p]Enjoy the game and the grub,
Cornfed[p]PS - Oregon State scores with 6 seconds left in the first half. 28-14 USC. May need to watch the second half!

Kelly Keefe

YB,
Humpty is getting the night off, but we're making stock from the turkey breast left over from Thanksgiving for a turkey pot-pie for tomorrow. Otherwise, we're heating up some of the left over pork roast from Humpty from Thursday for open faced sandwiches and using all the amazing quantity of juices for gravy! Hmm, maybe it IS a BGE night after all -- grin![p]Kelly

Unknown

YB,[p]Momma Lorraine is making chicken and aundouville gumbo but that’s not the good news. When she sent me to the store this morning to get her the chicken and oysters I noticed they had Boston Butt on sale 79 cents a pound. Picked up one and made it all the way to the checkout counter and started to think about my GOOD fiends. Went back and picked up another Boston Butt for them. Both the butts are on the pit as "we speak" and should be ready to head into the ice chest around 5 in the morning. Chicken and aundouville gumbo for the LSU game and pulled pork for the Saints game. Ain't life great![p]Marty

Dave's Not Here

YB,
Like Kelly, not Egging tonight. Doing a real easy garlic/shrimp pasta. I usually add more garlic and some pepper flakes to spice it up.[p]Garlic Shrimp And Shells
Recipe Courtesy Of Maggiano's Little Italy
¼ lb. medium shrimp, peeled and deveined
2 cloves fresh garlic, peeled and fine chopped
2 turns of the mill fresh ground black pepper
2 ounces extra virgin olive oil
1 c. fresh tomatoes, peeled,seeded and chopped
¼ c. white wine
½ cup clam juice
¼ c. prepared marinara sauce
1 tbsp garlic butter
3 leaves fresh basil leaves, torn
8 ozs. cooked shell pasta
Salt and pepper to taste Plating procedure: [p]1. Peel and de-vein the shrimp and marinate with half of the chopped garlic, half of the olive oil, and the ground black pepper. Prepare the tomatoes by blanching in boiling water for 30 seconds and then peel. Squeeze the seeds out and rough chop. [p]2. In a hot sautè pan on high heat place the shrimp with the remaining olive oil. Sautè briefly until the shrimp turns pink on one side. Add the remaining garlic and sautè for a moment to coat the shrimp. Add the white wine, clam juice, and tomatoes to the pan and bring back to a boil, reduce to a simmer and add the marinara sauce, basil, and garlic butter. Add the shell pasta and simmer for a couple minutes. Check the sauce for flavor and add salt and pepper if needed. Serve immediately in a hot pasta bowl.

Unknown

YB,[p]Too cold to use the egg where I am. Temp is 18 and wind chill is 10. But I did do Sweet Potato Slices baked with Dizzy Pig Ragin River Rub and drizzled with melted butter as a side dish to some other un-egged food and it was too good for words. Can't wait for the temp to skyrocket to 35...that's what I call acceptable for cooking on the Egg.

GrillMeister

chuckls,[p]Take the wings, snip the tips off, run in Olive Oil, and dust with Dizzy Pig's Tsunami Spin or Jamaican Firewalk.[p]Cook Direct, turning frequently at 325 for about an hour.[p]Great wings! Even better with beer! Perfect compliment to my first ABT's in over 4 weeks! I'm glad I have left overs![p]

Boccie

<p />YB,
Tonight I roasted another batch of alomonds. Plum smoked and coated with Dizzy Pigs Swamp Venom.[p]These are being sent to Nature Boy. We'll see if he survives the experience! Swamp Venom adds a kick indeed and I think they turn out pretty good.[p]~Boccie
[ul][li]Plum Smoked Roasted Almonds[/ul]

WessB

Boccie,
That was a great documentary of the whole cook, and they look AWESOME....gotta put that on the have to try list[p]Wess

Unknown

Pulled at 118, let sit for at least 25 minutes, worked on a reduction sauce but did not finish it, used water and some Oregon Pino to Deglaz the pan but decided to have dinner without the sauce since it seemed to take a little longer than I was willing to wait. In the refer now, will pull the fat off and use it for the leftovers on Sunday. The bone in was one of the best I have done. My polder was reading 108 but my thermo pen was saying 118. I believe the therom pen. Nailed it, my rare loving wife said it was one of the best ever.

JSlot

I'm still in deep conversation with black; however, he's about talked out. Green will be in the mix in about an hour.[p]Jim

mollyshark

YB,[p]Steak on a stick with green peppers and onions. Marinating all day in cheap red box wine. Was yum with Beaver Horseradish. That stuff is hotter than hell. Drown it in some dry Italian red, a shot of very nice Russian vodka for dessert, and turned into a good evening DESPITE the week![p]Will have to read everyone's stuff tomorrow.[p]mShark

Unknown

Nature Boy,[p]That picture is Christmas card "purdy"! I used it to change my background. Thanks, Marty

Unknown

Nature Boy,[p]On second thought I notice that shovel doesn't have any snow on it! Hehe haha HEEHEE HAAHAH lol LOL roflol ROFLOL, life in Louisiana is grand![p]GO LSU[p]Your best customer, [p]Marty

Nature Boy

LAD,
You been sniffing that swamp venom?? hehe[p]Glad you enjoyed the image of this strange white stuff you don't see too much down your way. You should hear how many people up this way whine about it.[p]Have fun watching football!
Chris

StumpBaby

duck,[p]I got one of them there rare lovin wifes too...god bless her forgivin ways....but tonight what happens ???[p]I went to marinate a nice beautiful pork tenderloin..knowin full well I had some fresh ginger somewhere in the fridge..but can I find it ??? Nooo...so's I asked the betta half.. if'n she knows what happened to my fresh ginger..and what do I find out...apparently she's been usin it in her tea..on accounta she told me she read somewhere on the internet..that ginger has medicinal purposes..and it makes swellin go away...[p]Now I done lost my mind there...and I started jumpin up and down..and shakin my finger and what not..and I done tol her..most folks know full well that ginger makes the swellin happen in the first place.....it was Mrs. Howell what made the swellin go away....jeeze..kriminy....what next....[p]Ahhh..the life of a Stump[p]StumpBaby

Shelby

YB,
Wish I could've been there too. Once again, it's good to be my son...he was/is there!

Chef Arnoldi

YB, not egging either, but busy all day in the kitchen:
made the following: Chicken Fricasse'(Ala King) for dinner.
Lentil Soup - next night's dinner.
Bake 2 party Rye loaves & One 4Lb Spelt Bread for sandwhiches.
Chicken Salad for sandwiches.
Today Sunday: Will bake Carrot Cake (3layer) for my daughter's Birthday on wednesday.
so- i am busy while it's cold outside.

FatDog

YB,
Yesterday, did a meatloaf on the egg - most eggcelent! In the house, I made some chili from egg-smoked pork loin that I cut into cubes. Had to make cornbread to go with that. Made cookies for a party my wife is attending today. Today, alas, no time to egg anything. I am hoping to get a Lodge cast iron Dutch oven for Christmas so I can make the chili even better.