natureboygrower
Well-Known Member
Carnitas
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
natureboygrower
Well-Known Member
Pics
Beehive
Well-Known Member
MICHI-CAN
Well-Known Member
I had to get outside. So my boy and I marinated 24 med chix wings. I smoked for 3 hours. Then twice fried after a rice flour dredge. And a 1 hour slow rendering to fall off the bone with glass crisp skin. Then tossed in garlic poached brown butter from the smoker run with real Regiano rind. Also Taiwan brown jasmine rice with fresh veggies and scratch chicken/ veg stock.
I'm living on rabbit food of late. But infusing some butter I set aside t enjoy one when I can eat like a rat and not get berated for it.
Peace and full belies to all. They are here. 2 people had 24 wings to start. This is the remainder. LOl.
I'm living on rabbit food of late. But infusing some butter I set aside t enjoy one when I can eat like a rat and not get berated for it.
Peace and full belies to all. They are here. 2 people had 24 wings to start. This is the remainder. LOl.
MICHI-CAN
Well-Known Member
Try smoking them peas or any beans in an earthen ware crock or large bowl. Mine is over 100 years old and used often. Nothing metal or not wood fired compares. Honestly cooked on campfire more than stove for first 20 years of my life.
Beehive
Well-Known Member
Lol, try pouring dry* macaroni and cheese elbow or shell noodles into a metal bread pan. Stick it on the grill to smoke. It doesn't take long. When some take a darker color. Long enough.
Poor man smoked Macaroni and cheese.
MICHI-CAN
Well-Known Member
And my retallitory action for your inducing my hunger and testing my conviction to the diet. LMAO. I'm really good so far.
Here is the home made cinnamon apple muffin loaf topped with real dairy caramel. I'm still drooling. Off limits. On the counter.
Got to
lick a couple spoons making. Doing the cooking has it's perks.
tkufoS
Well-Known Member
Imto ( in my taste opinion ) ...a dollop of mayo and red devil.. That looks fuckin tasty btw .
MICHI-CAN
Well-Known Member
I have Tabasco for a background note of heat. I taste the rine and not peppers. Asian stuff is chili before brine and hits other parts of your mouth and tongue. I do enjoy their Green on a few things though. My opinion on the subject.
tkufoS
Well-Known Member
I like the green on my over medium eggs ..yum..I would have a smoked neck bone or ham hock in them beans too .
ChubbyGreaser
Member
Chicken adobo, steam rice, pummelo for dessert.
MICHI-CAN
Well-Known Member
I'm helping the kid through his third lesson on Grandma's beef roast with a twist. And roasted veggies. He is starting impress me and get a feel for things. Just hope he doesn't feel my knives edges. Still cringing.
But here is the prep. Missed the browning of roast. A wee bit behind schedule. About an hour and we shall see what we got.
But here is the prep. Missed the browning of roast. A wee bit behind schedule. About an hour and we shall see what we got.
tkufoS
Well-Known Member
Looks fantastic ! You don't eat meat ?
MICHI-CAN
Well-Known Member
I'm pure predator. Meat with a side of meat topped with meat drippings. Baked potato to wipe my chin thing. LMAO. Trying to get healthy. I minimize my input unless fresh water fish.
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