Homemade Grub during Shelter in Place

Ship it like fish to ma' house?  Onolicious kine...1st attempt always yummy grace, try to copy it and maybe better or, what da heck happened?  I've made this before...  Honestly looks great.  Aloha...

Eddie, you forgot to ask the specifics here...

WSH: In your statement - “first attempt” are you reporting that it’s the first time you bought this dish from a certain restaurant? Or did you actually build/cook this? No disrespect, just remembering your previous reports. 

U mus b a reaganite. Trust but verify . Truly rare 4 me2 cook.  But since covid our nanny chef stays home and ive occasionally gone out on a culinary limb lol.

This was 1st lasagna i tried. Used the directions on the pasta box lmao. Only Improvment may b 2use a deeper casserole so the slices wd show layers little better. Othrwise ill put this in the W column. Even my finicky kid 8it.

Eddie, you forgot to ask the specifics here...

WSH: In your statement - “first attempt” are you reporting that it’s the first time you bought this dish from a certain restaurant? Or did you actually build/cook this? No disrespect, just remembering your previous reports. 

Ahhh...even mo bettah dat he wen makum from scratch box kine...tanks fo' clearin' da ayah about said new chef skills...he's got skills...pass da wondah bread...

  that was great!

Right on, Martin - good looking result and glad your son approved. Hmm, Reaganite ....

Its catch (me) and cook (wife) dinner from yesterdays catch.
Pan seared Lingcod in garlic, butter and wine. Side dish of cold asian noodles in sesame and peanut sauce.
Life is good. 

I’ve got an 8-lb pork butt in the smoker (8 hrs and counting) and a loaf of spicy pepper jack cheese bread baking in the oven.

The aromas circulating around our entire street corner right now are just intoxicating... Having a hard time concentrating on work today, for sure.


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I’ve got an 8-lb pork butt in the smoker (8 hrs and counting) and a loaf of spicy pepper jack cheese bread baking in the oven.

The aromas circulating around our entire street corner right now are just intoxicating... Having a hard time concentrating on work today, for sure.


Sent from my iPhone using Tapatalk

Mmm.

Pork Shoulder was my first love of smoking.  how do you prepare it? you ever try Carolina style sauce?  I really love a heavy vinegar base for my pulled pork.

I’ve got an 8-lb pork butt in the smoker (8 hrs and counting) and a loaf of spicy pepper jack cheese bread baking in the oven.

The aromas circulating around our entire street corner right now are just intoxicating... Having a hard time concentrating on work today, for sure.


Sent from my iPhone using Tapatalk

Mmm.

Pork Shoulder was my first love of smoking.  how do you prepare it? you ever try Carolina style sauce?  I really love a heavy vinegar base for my pulled pork.

Yeah, definitely one of my favorite cuts to smoke, too. Fatty and delicious.

I do a dry rub with brown sugar, paprika, sea salt, fresh ground pepper, garlic, cumin, cayenne, and sometimes a little bit of whatever else sounds good at the moment.

I rub the night before, stick in smoker (Bradley) at 225* and let it do it’s thing for as long as it takes to hit ~200*. No foil. Once done, I let it rest at least 30 mins or up to 4 hrs in foil/towel/cooler if needed.

Key is to leave LOTS of time since each one takes a different amount of time. I started this one at about 3:30 in the morning then went back to bed.

I love a good Carolina style vinegar sauce, too.


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IÂÂ’ve got an 8-lb pork butt in the smoker (8 hrs and counting) and a loaf of spicy pepper jack cheese bread baking in the oven.

The aromas circulating around our entire street corner right now are just intoxicating... Having a hard time concentrating on work today, for sure.


Sent from my iPhone using Tapatalk

Mmm.

Pork Shoulder was my first love of smoking.  how do you prepare it? you ever try Carolina style sauce?  I really love a heavy vinegar base for my pulled pork.

Yeah, definitely one of my favorite cuts to smoke, too. Fatty and delicious.

I do a dry rub with brown sugar, paprika, sea salt, fresh ground pepper, garlic, cumin, cayenne, and sometimes a little bit of whatever else sounds good at the moment.

I rub the night before, stick in smoker (Bradley) at 225* and let it do itÂ’s thing for as long as it takes to hit ~200*. No foil. Once done, I let it rest at least 30 mins or up to 4 hrs in foil/towel/cooler if needed.

Key is to leave LOTS of time since each one takes a different amount of time. I started this one at about 3:30 in the morning then went back to bed.

I love a good Carolina style vinegar sauce, too.


Sent from my iPhone using Tapatalk

Mmmmm I think smoked pork shoulder just “shouldered” it’s way into my menu for the week, you guys got my mouth all a waterin!

I usually brine my shoulder for a day or two in brown sugar, apple cider vinegar, cloves salt.  then I do a similar base rub with salt pepper, paprika and garlic powder brown sugar, then other things sometimes too.


You've cause me to find all the de-greaser I have in the garage and am cleaning out my smoker right now. poor thing has had a hard life. it's time to smoke something.

Garlic Rosemay Roasted chicken.  It was so good we ate it to the bone.  Costco is selling 2 whole non frozen chicken for about $12 thats great for baking / BBqing. Great deal I think.

Costco is selling 2 whole non frozen chicken for about $12 thats great for baking / BBqing. Great deal I think.

Anyone had any luck with Costco shipping food?  have not been 2 a warehouse since covid

Costco is selling 2 whole non frozen chicken for about $12 thats great for baking / BBqing. Great deal I think.

Anyone had any luck with Costco shipping food?  have not been 2 a warehouse since covid

My wife has had good success with the Costco app.  Sometimes the roast chicken is not available when you order it delivered.  There are ways to communicate with your shopper.  if they don't have your item you can substitute or do without.  Not sure how it all works but she does...Costco is our friend...

Costco is selling 2 whole non frozen chicken for about $12 thats great for baking / BBqing. Great deal I think.

Anyone had any luck with Costco shipping food?  have not been 2 a warehouse since covid

I'm looking at what they have available for delivery in my area, and it's like $14/lbs chicken and wagyu beef yum.