Food/Cooking
 

We have a bunch of mini threads, but how about one with all the foods in it.

Sure.

I went to the store to get ingredients for a mirepoix (celery, carrot, onion) and then chicken breast for a day in the crock pot, but also grabbed some Jack Daniels brown sugar glazed hickory smoked ribs from my favorite place here in Cowtown. Ray Ray's. Had to show em off.

http://www.rccrawler.com/forum/membe...2806-36217.jpg

Yesterday I had fried chicken and green beans with onions and bacon. Crunchiest fried chicken I've ever had, in a bad way.

http://www.rccrawler.com/forum/membe...2806-36216.jpg

And these are new on the market. Hot. Good.

http://www.rccrawler.com/forum/membe...2806-36215.jpg

Time to start chopping up greeds for the mirepoix and chicken crotch pot.

Re: Food/Cooking
 

Those pickles look lke they would be deeeeelicious!"thumbsup"

Re: Food/Cooking
 

Looks yummy... I've had my pork butt in a brine all night and just started up the smoker!!! getting ready to put it on!!

Re: Food/Cooking
 

After the second one the heat is all there. They're kinda hot. But yep, great.

Re: Food/Cooking
 

About the only good thing I can make:
Toasted bread, crunchy peanut butter, home made blackberry jam. And a glass of MTN Dew.
http://i1033.photobucket.com/albums/...2/000_0179.jpg

I can also make a mean french toast, Ill make some tonight and post pictures. :mrgreen:

Re: Food/Cooking
 

http://www.rccrawler.com/forum/membe...2806-36224.jpg

Special ingredient.

http://www.rccrawler.com/forum/membe...2806-36225.jpg

Re: Food/Cooking
 

Small change in ingredients to the French mirepoix and it becomes a cajun style dish. Called holy trinity. Substitute green bell pepper for the carrot.

http://www.rccrawler.com/forum/membe...2806-36303.jpg

http://www.rccrawler.com/forum/membe...2806-36302.jpg


And I got some cajun sazonador spices, whatever that is. Smells good.


http://www.rccrawler.com/forum/membe...2806-36301.jpg

Re: Food/Cooking
 

Here's what I can ad for now, a Maryland traditional spice called 'Old Bay Seasoning'

http://img.photobucket.com/albums/v2.../oldbay001.jpg

Seafood from the Chesapeake Bay is a big deal around MD, with steamed blue crabs being a hands down favorite.
http://img.photobucket.com/albums/v2...4-0490_IMG.jpg
This spice is what was traditionally used for the seasoning. There are smaller local spice companies that make seafood seasoning but this is the big one, you can find it all over the country and even over seas.

I use this spice in place of salt ( it has plenty of salt in it), it tastes great on just about anything.

Re: Food/Cooking
 

Wish I had taken a pic of my stir fry I made last night. SImple but delicious. Shredded carrots, broccoli florrets, grilled chicken, and creamy italian dressing.


So what E, do you want us to post past dishes or just new ones? I gotta whole photobucket account full of eye candy.

Re: Food/Cooking
 

Post up the eye candy! New hobby of mine is looking at food pictures. New and old pics, whatever. "thumbsup"

That's a lotta crabs Bigski! I've had Old Bay seasoning, it's salty, and good.

Re: Food/Cooking
 

There's another one from the J.O. Spice company that is a lot less salty and much more Cayenne peppery hot, I blend the Old Bay and the J.O. for my personal use. Every steamed crab house has their own proprietorial blend to separate themselves from everyone else.

http://store.jospices.com/images/pro...detail/J.O.jpg

Re: Food/Cooking
 

http://i896.photobucket.com/albums/a...U/IMAG0152.jpg


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Re: Food/Cooking
 

^^ You win.

Re: Food/Cooking
 

Yeah, holy **** yeah.

Re: Food/Cooking
 

nice..and i,m hungry, i made a pretty good butter chicken last night"thumbsup"..next time i shall document it

Re: Food/Cooking
 

GOOD LORD RANOVRU, looks like you hang out in the food section on a tractor forum i'm on..... i'm on the way for dinner!!!!!

Re: Food/Cooking
 

This thing's got a boner for itself.

http://i896.photobucket.com/albums/a...906091806a.jpg

Re: Food/Cooking
 

RANOVRU....Do you have that chicken setting on top of your water pan? Hard to tell by the pics. I have the same smoker, and that looks like a good Idea if that is the way you have it set up. What kind of wood do you burn in that thing? I use mostly Maple or Cherry in mine.

Heres some baby backs I did awhile back using the 2-2-1 method..
2hrs uncovered, 2hrs in foil and then 1 hour open...
http://i2.photobucket.com/albums/y45...d/809399b7.jpg

Ran.. Is that a brinkman smoker?

Re: Food/Cooking
 

Here is some pulled pork, a rack of St. Louis ribs, some rib tips, and some smoked salmon(my favorite).