unforgiven Posted February 8, 2019 Report Posted February 8, 2019 Call it >3 hr. Ribs. New 18 qt. Roster retired Nesco after over 20 yr.. 3 racks Baby back ribs. Trim excess fat remove silver skin ( for us butter knife and paper towels help). Used brother Marks Dillion dust to start. Cut in smaller pieces add 1 1/2 cups water. Set @350* first time using probably next time 300* . Pic of meat pulling back from bone. You see very little fat at the bottom of the pan. Takes barbeque bath , these are what we use 3:1. We weren't eating till later so pieces went in the oven to hear and eat. We used this method for big family party's 6/7 slab's.
98Z5V Posted February 8, 2019 Report Posted February 8, 2019 NICE!!! I love seeing the Dillo Dust in there, brother!!!
unforgiven Posted February 8, 2019 Report Posted February 8, 2019 They are generous with the swag at La Rue. Would there .260 fit an M5 lower brother?
98Z5V Posted February 8, 2019 Report Posted February 8, 2019 12 minutes ago, unforgiven said: They are generous with the swag at La Rue. Would there .260 fit an M5 lower brother? Yes.
unforgiven Posted February 8, 2019 Report Posted February 8, 2019 I knew you were going to say that professor damn it....hmmmm got to get rid of the bike.
98Z5V Posted February 8, 2019 Report Posted February 8, 2019 6 minutes ago, unforgiven said: damn it....hmmmm got to get rid of the bike. NNNNNNOOOOOOOOOOOOOOOOOOOOO!!!!!!!!! DON'T GET RID OF A BIKE, BROTHER!!!!!!
shepp Posted February 14, 2019 Author Report Posted February 14, 2019 (edited) On 2/4/2019 at 6:41 PM, Sisco said: Chorri Pollo tonight. Recipe back a few pages in grilling. Did this tonight for the lady friend, when I first told her about it she said it was her favorite dish at the local mexi restaurant. She said this was different but would like it again we also didn’t tip it with sour cream then my second dish I dug put some that made a difference, might skip the quesadilla cheese next time and try some qeso Edited February 14, 2019 by shepp
sketch Posted February 14, 2019 Report Posted February 14, 2019 On 2/7/2019 at 9:33 PM, unforgiven said: Call it >3 hr. Ribs. New 18 qt. Roster retired Nesco after over 20 yr.. 3 racks Baby back ribs. Trim excess fat remove silver skin ( for us butter knife and paper towels help). Used brother Marks Dillion dust to start. Cut in smaller pieces add 1 1/2 cups water. Set @350* first time using probably next time 300* . Pic of meat pulling back from bone. You see very little fat at the bottom of the pan. Takes barbeque bath , these are what we use 3:1. We weren't eating till later so pieces went in the oven to hear and eat. We used this method for big family party's 6/7 slab's. just noticed the sweet baby ray's bbq sauce! that is all i like. good job on those ribs!
98Z5V Posted February 14, 2019 Report Posted February 14, 2019 I love me some Sweet Baby Ray's, too - I think Neil slammed us for that?...
Sisco Posted February 14, 2019 Report Posted February 14, 2019 41 minutes ago, shepp said: Did this tonight for the lady friend, when I first told her about it she said it was her favorite dish at the local mexi restaurant. She said this was different but would like it again we also didn’t tip it with sour cream then my second dish I dug put some that made a difference, might skip the quesadilla cheese next time and try some qeso Hope I didn’t steer you wrong Bro. Looks good to me.
Sisco Posted February 14, 2019 Report Posted February 14, 2019 I sometimes mix the Queso into it instead of cream.
shepp Posted October 7, 2019 Author Report Posted October 7, 2019 Mom has always made chicken and dumplings and if I go somewhere that has good soups chicken and dumpling is my go. with fall coming in hard today I decided it was a great day to try chicken and dumpling soup, it turned out very good!! https://tasty.co/recipe/chicken-and-dumplings
DNP Posted October 7, 2019 Report Posted October 7, 2019 My wife’s favorite to make is chicken and dumplings. She boils down a whole chicken with the stock.
shepp Posted October 7, 2019 Author Report Posted October 7, 2019 29 minutes ago, DNP said: My wife’s favorite to make is chicken and dumplings. She boils down a whole chicken with the stock. That’s how my mom does it too, feel like I could eat it all myself
shepp Posted March 29, 2020 Author Report Posted March 29, 2020 Pulled some chili verde outta the freezer I made earlier this year. The recipe is also where my canned salsa verde comes for I’ve shared in the desert https://honest-food.net/wild-boar-chile-verde-recipe/ I garnish with creme fresh and quest cotija over rice
shepp Posted November 9, 2020 Author Report Posted November 9, 2020 @98Z5V I don’t add the hamburger and usually add a few more styles of beans let it simmer till it’s as thick as you’d like
shepp Posted November 9, 2020 Author Report Posted November 9, 2020 @DNP i didn’t add the cream of mushroom soup, I think I would use salsa instead of rotel, Also stirred in shredded cheese. You honestly can get creative with it I’ve seen so many renditions
DNP Posted November 9, 2020 Report Posted November 9, 2020 Hell yeah. Just stopped in Yuma for fuel and a break. A couple more hours and we’re home.
shepp Posted November 14, 2020 Author Report Posted November 14, 2020 Pork belly bunt ends aka meat candy. I made these Saturday at the shoot, you guys devoured about 5.5 pounds of pork belly 🤣. If you don’t have a smoker you could still do these on a charcoal or even gas grill with a smoke tube and indirect heat. I don’t use her rub I have plenty of pork rub around my house. You could use dillo dust if you wanted. I used meat church honey hog for you guys When you smoke them first check on them about an hour-hour and a half in they might need to be turned https://jesspryles.com/recipe/bbq-pork-belly-burnt-ends/
DNP Posted November 14, 2020 Report Posted November 14, 2020 Those were awesome. I think I have two bellies in the freezer I need to get out.
Cliff R Posted December 10, 2020 Report Posted December 10, 2020 (edited) Whipped up some fish chowder this morning, makes a good hearty meal this time of year. It's a very simple recipe and you can vary it according to what you have available. I used a couple of Walleye fillets we had leftover from Tuesday nights dinner. One medium onion One carrot. One stalk of celery. A couple of medium sized potatoes. Fish, about 12-16 ounces of filets cut into small pieces. Sea Salt Freshly ground black pepper Parsley Lea and Perrins Worchestershire sauce Tobasco or your favorite hot sauce 1/2 stick of real butter 2 tablespoons of flour One stick of bacon 2 cups of milk (may need a bit more) Finely chop the, carrot, onion and celery, cut the potatoes into small squares, put into a small pan, barely cover with water and gently boil for about 20 minutes, turn off and set aside, do not drain. Cook your bacon in another pan, finely chop, save the grease. In a larger pan melt the butter, two splashes of Worchestershire sauce, teaspoon of salt, some fresh ground pepper, splash of hot sauce, add the bacon/bacon grease, gently melt the butter and add the fish. Gently cook on low heat for about 2-3 minutes and add in the flour, then quickly the cooked vegetables and stir till it makes a paste or "rue". Add the milk and heat gently till it's really hot but do NOT boil. Top with parsley, add salt/pepper to taste. Options are to add a can of tuna and/or baby clams with all the juice to your rue for some additional fish flavor and even some fish sauce if you have it. Sprinkle with finely chopped parsley, stir and enjoy with saltines or oyster crackers........ Edited December 10, 2020 by Cliff R
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now