Cooking and Dining

Postby **mac5155** » Wed Mar 10, 2021 11:24 am

He has a ton of information on his website as well. Www.amazingribs.com

I'd suggest your first two recipes be rubs, Memphis dust and big bad beef rub

Postby **NTP66** » Wed Mar 10, 2021 11:30 am

That memphis dust recipe is virtually identical to what I've been using. The only difference is him adding white sugar.

Postby **tifosi77** » Wed Mar 10, 2021 11:49 am

Does the United States have a canonization process? Cos we should do that for Meathead.

Postby **mac5155** » Wed Mar 10, 2021 7:00 pm

Someone posted a simple recipe in a keto group I am in. Slice hot sausage long ways and stuff with a string cheese stick. Cover with marinara. Holy santa Claus crap, it's amazing.

Postby **NTP66** » Wed Mar 10, 2021 7:06 pm

I had an Italian sausage, peppers and onion sandwich for dinner at a local fair tonight, along with deep fried Oreos and deep fried nutter butter. Tomorrow will be an all healthy meals day.

Postby **blackjack68** » Wed Mar 10, 2021 7:10 pm

How are you having fairs?

Postby **NTP66** » Wed Mar 10, 2021 7:12 pm

How are you having fairs?

It’s basically a food truck fair at a local mall. They do it a few times per year.

Postby **Kane** » Thu Mar 11, 2021 8:40 am

Sounds like a fairly good time.

Postby **count2infinity** » Thu Mar 11, 2021 8:42 am

Trader Joe's frozen stuffed gnocci are pretty baller. We had them last night mixed in with some sun dried tomato chicken sausage, kale, onion, and a bit of red sauce. Top it with some grated parm and bam... a delicious dinner.

Postby **Dickie Dunn** » Fri Mar 12, 2021 3:59 pm

I fell down a George Motz rabbit hole and now all I want to do is make and eat burgers all day long.

Postby **Morkle** » Fri Mar 12, 2021 8:42 pm

Anyone have a good recommendation for a wireless or app enabled meat thermometer for smoking meat?

Postby **NTP66** » Mon Mar 15, 2021 4:29 pm

It’s a Jack Stack night:

Postby **tifosi77** » Mon Mar 15, 2021 7:07 pm

I fell down a George Motz rabbit hole and now all I want to do is make and eat burgers all day long.

He is so delightfully goofy. That is a wonderful rabbit hole to find yourself in.

Postby **Dickie Dunn** » Mon Mar 15, 2021 7:26 pm

I fell down a George Motz rabbit hole and now all I want to do is make and eat burgers all day long.

He is so delightfully goofy. That is a wonderful rabbit hole to find yourself in.

He’s the best. So enjoyable and entertaining while overflowing with knowledge. Dude loves burgers and turned it into a career. I’m extremely jealous.

Postby **mamaemeritus** » Thu Mar 18, 2021 3:55 pm

Am here to testify as to the awesomeness of @count2infinity 's pizza crust recipe. Next time will ferment the full 72 hours - only did about 30 or so on the first try. Was absolutely delicious and the perfect texture.

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Thank you sir and/or madam!

Postby **count2infinity** » Thu Mar 18, 2021 3:58 pm

HEYYYYYYYY... that's a nice lookin pie. Good work!

Postby **count2infinity** » Fri Mar 26, 2021 3:04 pm

Having a go at stuffed crust pizza tonight... should be fun.

Postby **count2infinity** » Mon Apr 19, 2021 2:48 pm

Every so often we encounter an issue where we'll grill up some boneless skinless chicken breast (come at me bro, some times that's what works best for us...) and we find one breast out the batch that is just super tough and stringy. It's made the exact same way as the rest of them, but it's like chewing on a rubber band. As I was throwing some chicken into italian dressing and into the refrigerator at lunch to cook this evening, I found one to already be pretty tough to the touch compared to the others.

Looked it up... apparently this is a known thing called "woody breast" chicken (giggity...). Ne one quite knows how it happens or where it comes from. I'll cook that one up anyways and just see how it goes, but I don't have a lot of hope for it. I'm gonna start feelin the boobies at the store before I buy to check for this in the future.

Postby **NTP66** » Mon Apr 19, 2021 2:50 pm

Source of the post grill up some boneless skinless chicken breast (come at me bro

Is this considered bad now? I can't recall the last time I had skin on chicken breast. Thighs and drumsticks? Skin on, 100% of the time. But breasts? Nah.

Postby **count2infinity** » Mon Apr 19, 2021 2:57 pm

Some dumb dumbs throw a hissy over boneless skinless chicken breasts... Now, don't get me wrong. I prefer thighs. But sometimes, a chicken breast is better and my wife prefers them.

Postby **NTP66** » Mon Apr 19, 2021 3:05 pm

We switch it up every time we have chicken. Tonight is boneless, skinless breasts. Next time will definitely be drumsticks. Speaking of, I have a set of Craft Spices, and this is my go-to for chicken 100% of the time now:

Postby **mac5155** » Mon Apr 19, 2021 9:24 pm

Every time I get drums I feel like they're half meat half tendons.

I like breast tenderloins in the air fryer.

Postby **Kane** » Tue Apr 20, 2021 7:32 am

Every so often we encounter an issue where we'll grill up some boneless skinless chicken breast (come at me bro, some times that's what works best for us...) and we find one breast out the batch that is just super tough and stringy. It's made the exact same way as the rest of them, but it's like chewing on a rubber band. As I was throwing some chicken into italian dressing and into the refrigerator at lunch to cook this evening, I found one to already be pretty tough to the touch compared to the others.

Looked it up... apparently this is a known thing called "woody breast" chicken (giggity...). Ne one quite knows how it happens or where it comes from. I'll cook that one up anyways and just see how it goes, but I don't have a lot of hope for it. I'm gonna start feelin the boobies at the store before I buy to check for this in the future.

This just happened again to the missus and I.

Going to send this her way.

Postby **the wicked child** » Tue Apr 20, 2021 11:39 am

Every so often we encounter an issue where we'll grill up some boneless skinless chicken breast (come at me bro, some times that's what works best for us...) and we find one breast out the batch that is just super tough and stringy. It's made the exact same way as the rest of them, but it's like chewing on a rubber band. As I was throwing some chicken into italian dressing and into the refrigerator at lunch to cook this evening, I found one to already be pretty tough to the touch compared to the others.

Looked it up... apparently this is a known thing called "woody breast" chicken (giggity...). Ne one quite knows how it happens or where it comes from. I'll cook that one up anyways and just see how it goes, but I don't have a lot of hope for it. I'm gonna start feelin the boobies at the store before I buy to check for this in the future.

Huh... very interesting. That **** drives me crazy.. such a waste when it happens too.

Postby **Shyster** » Wed Apr 21, 2021 8:10 pm

Made a big batch (some to freeze) of what I call "supreme pizza" spaghetti sauce. It's San Marzano tomatoes with sausage, pepperoni, onions, bell pepper, black olives, and anchovies. The tomatoes were low salt, and I don't add any extra salt, so the anchovies are basically the salt for the recipe and completely break down by the end of simmering so that you don't even really notice they're in there. It's a chunky sauce, so I like to serve it with a smaller pasta like orecchiette or fusilli so you can use a spoon.