What's Cooking?

[BilletHead]

8 hours ago, ness said:

All this talk about peas is giving me goose bumps 😄😄

          You might as well go out to your gooseberry bush and pick those. Treat them as you do your peas and cream them,

BilletHead

[BilletHead]

9 hours ago, ness said:

Geez, me too. Had some leftover risotto and peas for, yes, breakfast. That was the healthiest food all day.

We were going to play golf, but got rained out so we just hit a bucket of balls. Then we gorged ourselves on pizza at a place I've heard about and wanted to try (Tim's).

Then did a trip down memory lane in my hometown of Independence, and had to stop at this old classic joint:

Had a root beer float and also a loose meat burger that's their specialty.

Haven't had a root bear float in years. Dang, those are tasty. 

Then we swung by Bass Pro to look at some stuff and stopped in to the Mexican mega-restaurant next door just to get a Margarita, but they loaded us up with chips and salsa. I can't say no to chips and salsa. 

I may never eat again. 

 

       How is this for trashing out? I paid for it . 

   BilletHead

[rps]

Blanched half those peas and turned them into this:

 

[Mitch f]

My mother in law making traditional Chinese Zong, which is sticky rice wrapped in leaves.

[snagged in outlet 3]

Got up this morning to put a boston butt on the smoker and then go fishing.  Got everything loaded and noticed so smoke.  

Put it on the gas grill with a couple big chunks of hickory in there.  Butt on cold side.  It's plateued nicely right now at 193 after 8 hours.  Should be good to go around 4 after I take it out, wrap in foil and put in a cooler for a couple hours.  

Fishing was okay since I got there an hour later than planned.

[BilletHead]

     Good old goose fajitas today with friends. Will not trouble you with that photo but will share yesterdays grilling. Grilled burgers on charcoal and hickory. Flipped them and topped with blue cheese. Grilled more and put the lid on for some good smoke.

  

   Mrs. BilletHead had the extras ready to go. Even stupid store bought tomatoes. Lettuce from the garden though ,

   Then the eating commenced,

    BilletHead

 

 

[ness]

Up early to get a pork butt and some ribs going. Gave them all a good dose of rub, then chunked the butt up for faster cooking. Indirect heat on the Weber for three hours. Hickory chips for smoke. 

Then brought it all inside to finish. Pork in the crock pot (shudder!) ribs in foil (another shudder!) in a low oven. 

Ribs rested and glazed with sauce before getting a couple minutes under the broiler. 

Chunking up the butt gets the bark ratio higher. I like the texture better if it's chopped rather than shredded.

Ribs were a tad too done to my taste--falling of the bone isn't what I'm shooting for. Still good though.

Beans got some time in the smoke, and a little of the pork mixed in at the end. Bush's regular, drained, ketchup, mustard, molasses and some rub.

Love strawberry shortcake! The half and half was late to the photo shoot. Gotta soften up that shortcake. 

 

 

[BilletHead]

19 minutes ago, ness said:

Up early to get a pork butt and some ribs going. Gave them all a good dose of rub, then chunked the butt up for faster cooking. Indirect heat on the Weber for three hours. Hickory chips for smoke. Then brought it all inside to finish. Pork in the crock pot, ribs in foil in a low oven. 

Ribs rested and glazed with sauce before getting a couple minutes older the broiler. 

Chunking up the butt gets the bark ratio higher. I like the texture better if it's chopped rather than shredded.

Ribs were a tad too done to my taste--falling of the bone isn't what I'm shooting for. Still good though.

Beans got some time in the smoke, and a little of the pork mixed in at the end. Bush's regular, drained, ketchup, mustard, molasses and some rub.

Love strawberry shortcake! The half and half was late to the photo shoot. Gotta soften up that shortcake. 

 

 

    Dang

BilletHead

[ness]

1 minute ago, BilletHead said:

    Dang

BilletHead

My son, who's living on his own and eating crap for every meal, said 'D*mn!' after each of the first 4 or 5 bites, which made me smile. And I thought to myself, 'Where did he learn language like that, d*mn it?!'

[Terrierman]

31 minutes ago, ness said:

Up early to get a pork butt and some ribs going. Gave them all a good dose of rub, then chunked the butt up for faster cooking. Indirect heat on the Weber for three hours. Hickory chips for smoke. 

Then brought it all inside to finish. Pork in the crock pot (shudder!) ribs in foil (another shudder!) in a low oven. 

Ribs rested and glazed with sauce before getting a couple minutes older the broiler. 

Chunking up the butt gets the bark ratio higher. I like the texture better if it's chopped rather than shredded.

Ribs were a tad too done to my taste--falling of the bone isn't what I'm shooting for. Still good though.

Beans got some time in the smoke, and a little of the pork mixed in at the end. Bush's regular, drained, ketchup, mustard, molasses and some rub.

Love strawberry shortcake! The half and half was late to the photo shoot. Gotta soften up that shortcake. 

 

 

My beloved grandmother always served strawberry short cake with a layer of berries and juice first, split the cake and put a layer of berries and juice in the middle, with the top of the cake also spread with berries and juice.  Then came half and half or in my really younger days, cream from the top of the jar.  Short cake is definitely best wet.  With the crunchy bits to remind you what a good cook she was.