Btw if you also buy a can of pineapples you can put a bit of the juice in it to counter the sourness of the kraut and the spicyness of the pepper.

Brined and rubbed

Wonderful

Wow,that looks delicious!

Useful tips for freezer meals. :)

http://whoneedsacape.com/2012/11/crockpot-freezer-cooking/#wrap

https://instagram.com/p/BcKPc8-gHSU/

These look so good. love this account too

Looks good

Over hard or nothing. @missliterallywho

Reeeeee

@Courtney#9076 if you can make cauliflower edible you’ve got it going on

Over easy eggs all day.

Just eat some eggs over easy😉

🤢

But fat?

😋

How can you not like cauliflower?

@Deleted User

😷

Tfw IE girls make you eat your veggies

🤣

Exactly. It absorbs beautifully. What's not to like?

@Deleted User hahaha you got veggies

Cheese

Does anyone here use any cooking oil besides olive or coconut?

My mom uses peanut oil for stir fry and a couple of other things.

You can use it in a deep fryer as well.

Looks awesome @missliterallywho

@Rayder The restaurant "J Alexander's" has amazing veggie burgers. I think this is a pretty accurate recipe:

http://articles.orlandosentinel.com/2009-06-03/news/thot_1_2-tablespoons-4-cup-charcoal-grill

Butter.

Anybody here interested in BBQ?

BBQ is always good

@celticflame I've always been into it, but I ran a BBQ kitchen for a living for a couple years ( well, a few different ones ). Anyone wants pointers I'll be happy to provide my perspective.

Oh wow,very cool! There's actually quite a variety sometimes in it,it can surprise you. I think its good to enjoy the various perspectives & enjoyment it has to offer that most don't realize. Then again i enjoy a variety of foods. Also got spoiled when we visited my aunt & uncle's,they had a restaurant in France many years ago,so in occasion got to sample the goodies. Also got lucky since they helped do our small backyard wedding many years ago too.

The French pretty much created and perfected several cooking techniques. Some of the best food out there. Not to mention the wealth of information to and soil available there. Experts.

And yes the variety of philosphies about BBQ is insane. Probably the most contentious cooking community out there.

Yes quite true. My Aunt Monique makes the best dishes! They are lucky to have their own garden where they live up north now,so also enjoy those when we visit. Soooo true about the BBQ,insane variety alright.

Even inside the home states of each variety there is always argument about techniques, temperature, etc

You should just share some of your favorites at least. Oh yes,I've seen the videos,lol!

Being from Texas ,Brisket would be my #1. I enjoy all of them, though

Lol,well hey Texas,of coarse ya gotta share now! Some of Hubby's family from there too,gotta love em

Must share a few now,got my curiousity goinh

Ok, gotta step on to a conference call in a few minutes, but I'll post something in a bit

Awesome looking forward to it😊

#bugmanjob

@celticflame , so firstly what type of equipment will you be using?

Homemade ingredients,spices. Sorry cant think right now. Thinking of others going through hard times right now & trying to figure out way i can help them

Kids grew up close with me,like more daughters to me

No worries. When you get around to it, i was referring more to charcoal grill/smoker, etc. recipe will vary depending on that.

Ok

If I use a rice cooker to make rice, can I just crack raw eggs in this with the rice to add eggs to it? Or should I scramble the eggs in a pan separately and add after the rice is cooked?

Oh I guess I have to add the eggs later. Because the water would make the eggs weird when it cooks up

idk how to do asian food guys

@missliterallywho well put

I was going to make 4 over hard eggs but one broke.

Make 6 over easy!!!

hahaha

Nice. Not a lot of cooks in this thing, are there?

This chat is pretty quiet

What I meant to send: Ribeyes overba strictly wood fire.

@Jbieszczat1031 Nice. What kind of wood? My favorite cooking medium

Hickory this time, next time I might try mesquite. @Deleted User

This is the first time I've cooked strictly with wood. Normally it's a combination of charcoal and wood. I do have to say, the taste is superior to the combination and just charcoal!

My normal marinade is a combination of spices, worcestershire sauce and a splash of Guinness Extra Stout.

Damn that sounds great, Goy. Mesquite is my favorite ( grew up in Texas where it's everywhere ) but you may want to mix it with Hickory or Oak - that's how I usually do it for smoking. Mesquite tends to give off an acrid flavor, which doesn't bother me but it does some.

I especially like the Guinness in the marinade

Cooking outdoors is so much fun

Ironically, that's where I learned how to smoke/use a smoker. I've had things cooked with mesquite but I normally roll with hickory and oak for beef and salmon and apple or cherry for chicken and pork. I used to use whiskey in my marinade and then one day had a Guinness I was about to drink and decided to use it! We need to have an IE BBQ one day!

@Jbieszczat1031 yes sir! Do it the way ol cucky LBJ used to....massive quantities of smoked beef and ribs. Mopping with an actual mop ( not that I buy into that whole mop business )...
What part of Texas?

Coldspring, it's a lake town about half an hour from Hunstville and about two hours from Houston. @Deleted User I've never bought into the mop thing, either. And personally I don't soak my wood chunks, either.

@Jbieszczat1031 hell no, it creates the wrong kind of smoke in my experience. I did it once and wasn't happy with the results.

https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first

That's what I always figured, it just didn't sound right to me. Did it create steam or the thick, white smoke? @Deleted User

Both. Steam first

White smoke is bad optics

Anyone notice the difference between the tuna salad you get at the deli and the kind you make at home? I like the deli style better. The consistency is, err, more puréed? Anyone know how to make it like that?

Good question. Not exactly sure but I always thought they put in more mayo than what I would at home

An old friend once showed me a different way for tuna. She used to smash the heck out of it constantly with fork so there was no bulk left to it,add lots of mayo and if i remember correctly pissibly some hard boiled eggs to it? Not sure of last part,but she definitely mushed the crap out of tuna so it was super light amd fluffy like. Lots of extra lil work to it

@celticflame#6291 that sounds about right. Deli tuna seems less, err, chunky. I’m gonna give it a shot thanks

Sure,also just remembered actually she used the hardboiled Eggs Whites only,not the yoke

Smoker build in process

Oops didn't mean to upload the black prince there

Total cost $90

Nice. Send pics once you have her together!

@Deleted User nice bro, I know you're a hillbilly too😂 so coon and opossum for the first run? Smoke then barbeque.

So....I smoked a raccoon about 3 years ago. He was delicious

It's pretty good, I've had both.

Only country animals, not ones that wonder into cities

Racoon tasted like gamy prime rib

Yeah mine came out of my country back yard in GA. My son trapped him

Right on, that one didn't come back😂
I ate coon and opossum at a GM retirement party in Shreveport, LA. One of the guys brought it in. It was actually a pretty awesome party they had a variety of different meats, whitetail, coon, opossum, different ducks, cow, pig, chicken and turkey of course. It was nice.

Man duck is awesome