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What's Cookin' Today?

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Comments

  • Botch
    Botch Posts: 17,397
    All the above cooks look so good.
    I've been under the weather all weekend, finally decided to get something quick at iHop today.  BLT sounded good, but very possibly the worst sammich I've ever eaten.  Stale, stale bread used for the overdone toast, NO mayo, oil or even butter, maybe one slice of a cherry tomato, dry dry dry!  I cut my lip on the crust of the bread.
    Then, the guy in the booth in front of me claimed his phone was missing, so they looked all over, then started dismantling the bench seats in the booth, then asked to look under my bench seats, banging and clanging and half the restaurant was staring over in my corner, and me bleeding down the chin from razor-sharp dry toast.  
    I should've stayed in bed again today.  Anyone ever look forward to a Monday?  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • Conway_Twitty
    Conway_Twitty Posts: 129
    This post is super crazy!!   I can't believe people cook so creatively!!!  BUTTS!!!  OMG!
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Flint, Michigan
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  • SGH
    SGH Posts: 28,989
    Fred19Flintstone said:
     What have you got cookin' today?
    Today, nothing. However I have a small goat hanging in the cold locker that I'm going to cook later this week after he airs out a little. Haven't decided if I'm going to cook it on one of the big units, a grate in the open air, or nailed to a cross over an open fire. Haven't did any open fire cooking in a long time. May go that route just for traditions sake.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Conway_Twitty
    Conway_Twitty Posts: 129
    SGH said:
    Fred19Flintstone said:
     What have you got cookin' today?
    Today, nothing. However I have a small goat hanging in the cold locker that I'm going to cook later this week after he airs out a little. Haven't decided if I'm going to cook it on one of the big units, a grate in the open air, or nailed to a cross over an open fire. Haven't did any open fire cooking in a long time. May go that route just for traditions sake.  
    Sir, you should really try eating the girl goats.  There's something about girl goats that tastes much better than boy goats.  You can thank me later, but trust me, I know what I'm talking about.  I know it sounds funny, but like I said, you probably don't have the experience eating goats that I do, it's a lifetime of experience and I don't want to bore everyone here on this fine forum but I know that it's going to please you if you take this humble advice.
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  • pgprescott
    pgprescott Posts: 14,544
    The lowly johnsonville brat. Yesterday  
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  • camofreak
    camofreak Posts: 161
    I'm so excited. I bought a large BGE on Saturday. It is being delivered and set up today. The guy says he will set it up light it and get me started cooking on it. We are doing simple chicken breasts. I will be posting pictures soon. 
    Green Eggin' in South Carolina
    Go Gamecocks!!!
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    pgprescott said:
    The lowly johnsonville brat. Yesterday  
    Ain't nuthin wrong with that.  Nice tots.
    Flint, Michigan
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  • Sonny3
    Sonny3 Posts: 455
    Cooking up 4, 10 pounds butts on the XL today.  Daughter and SIL (both teachers and 3 grand kids are all on Spring Break this week so I thought I would cook up a little goodness for dinner.  They are all rubbed with Pork U, "Varsity Squad" butt rub.


    Titusville, Fl. and just bought XL and Med BGE.  "Every Day is A Bonus" in my world, and my job is to choke the life out of them. Cancer Sucks.
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  • pgprescott
    pgprescott Posts: 14,544
    Scratcher! That's what an old hippy I knew called it cuz yardbirds is always scratching around in his yard. I love this lowly meal. 350-400 raised direct with the grill grates installed. 
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  • minniemoh
    minniemoh Posts: 2,145
    Pulled pork egg rolls. Will definitely be doing these again.


    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • UncleBilly
    UncleBilly Posts: 225
    Did burgers on the Egg for the first time tonight.  
    XL  Central Ohio
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  • Sardonicus
    Sardonicus Posts: 1,700
    edited March 2017
    @UncleBilly said:
    . . . Did burgers on the Egg for the first time tonight.  

    Beautiful shot!

    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • SGH
    SGH Posts: 28,989
    @Fred19Flintstone
    Brother Fred, here is a turbo Brisket from yesterday. 5 hours and change at 390- 395 degrees. Not to shabby for a turbo. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    Made another beef stew today. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • pgprescott
    pgprescott Posts: 14,544
    The old stand by Flat Iron. 
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  • DoubleEgger
    DoubleEgger Posts: 19,208
    Got some wings on now. Sitting outside enjoying the nice weather but choking on the pollen. 
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  • pgprescott
    pgprescott Posts: 14,544
    Finally  
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  • da87
    da87 Posts: 640
    Fettuccine Alfredo with leftover beer can chicken from last night, roasted veggies, and a hint of pesto. 

    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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