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Post by peterd-Buffalo Spirit on Sept 4, 2017 8:28:34 GMT -5
...HAPPY LABOR DAY EVERYONE! ...so what will you be cooking or eating today? I seasoned Baby back ribs yesterday and put them back in the fridge...will steam for 4 hours this afternoon and then on to the grill...wife made potato salad, and I'll add sweet corn, baked beans, and for desert, chocolate cupcakes/ice cream...
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Post by trailboss on Sept 4, 2017 10:50:46 GMT -5
Tri-tip over mesquite later today, served Santa Maria style. What was cooking earlier was my scalp when the balloon pilot hit the valve... a sunrise champagne ride, pretty fun.   |
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Post by Stormy on Sept 4, 2017 11:11:02 GMT -5
Got bone in ribeyes and veggies ready for the grill.
Fixings to give it a overdue cleaning.
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Post by Deleted on Sept 4, 2017 11:32:52 GMT -5
Wife is sick, so leftovers I guess 😟
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Post by Deleted on Sept 4, 2017 11:58:58 GMT -5
Wife is making some pig tail soup for herself. If she BBQed them I might try. She's making spaghetti for me, which works fine.
Xuan's Spaghetti and home made pizza rock. She started cooking those foods to please me when we first got married, though I love Vietnamese food, too. She's perfected her version of Italian American foods.
Wholly blessed and feeling a tad better in Saint Louis
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Post by Deleted on Sept 4, 2017 12:26:42 GMT -5
Thanks for sharing this with us Charlie, great picture.
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Post by Lady Margaret on Sept 4, 2017 13:40:37 GMT -5
I'm marinating steaks, hubby is warming up the smoker and getting a bed of coals ready for the corn on the cob.
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Post by Lady Margaret on Sept 4, 2017 13:42:12 GMT -5
Wife is making some pig tail soup for herself. If she BBQed them I might try. She's making spaghetti for me, which works fine. Xuan's Spaghetti and home made pizza rock. She started cooking those foods to please me when we first got married, though I love Vietnamese food, too. She's perfected her version of Italian American foods. Wholly blessed and feeling a tad better in Saint Louis
glad to hear it!
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Post by Deleted on Sept 4, 2017 13:50:50 GMT -5
I'm marinating steaks, hubby is warming up the smoker and getting a bed of coals ready for the corn on the cob.
The last time I saw such a nice array of steaks in a pan I remarked to the wife that our Vietnamese Baboon had turned up missing |
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profrmdover
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No direction home ...
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Post by profrmdover on Sept 4, 2017 14:05:28 GMT -5
Nathan's hot dogs w/chili and slaw ...
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Post by Lady Margaret on Sept 4, 2017 14:10:54 GMT -5
I'm marinating steaks, hubby is warming up the smoker and getting a bed of coals ready for the corn on the cob.
The last time I saw such a nice array of steaks in a pan I remarked to the wife that our Vietnamese Baboon had turned up missing
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Post by Deleted on Sept 4, 2017 14:15:28 GMT -5
I am sure glad you have a sense of humor, Lady Margaret. I had to think twice before pulling the trigger. Was one snide comment worth the cost of a budding Casablanca Hug. My evil side won out
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Post by Lady Margaret on Sept 4, 2017 14:36:47 GMT -5
I am sure glad you have a sense of humor, Lady Margaret. I had to think twice before pulling the trigger. Was one snide comment worth the cost of a budding Casablanca Hug. My evil side won out
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Post by PhantomWolf on Sept 4, 2017 14:38:08 GMT -5
I boiled bratwurst in Oktoberfest beer and bacon fat. When done, I took half of the remaining beer-bacon broth and slowly added cheddar and Gouda cheeses until it was nice and thick. Serve on a nice, big, fresh roll that can hold lots of sauce, caramelized onions, and of course the fore-mentioned bacon. It's also delicious to just use the beer broth like au jus as with a french dip- this will save you some of the regret that comes with the consumption of all that cheese sauce if it isn't a special occasion. haha
The sauce is also great over Brussels sprouts, potatoes of any form, cauliflower, or as a dip for sourdough or pretzels.
Hope you all had a nice holiday. Those of you at work, we salute you. haha
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Post by Lady Margaret on Sept 4, 2017 14:38:20 GMT -5
corn is soaking....
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Post by PhantomWolf on Sept 4, 2017 14:40:15 GMT -5
Wife is sick, so leftovers I guess 😟 Sorry to hear that, Marty. |
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Post by orley on Sept 4, 2017 14:41:56 GMT -5
A blast from the early 80s. that my wife and I enjoy making from time to time. Buffalo wings and celery sticks, with blue cheese dressing for dip, and Hawaiian bead. Oh, and a Corona beer!
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Post by Lady Margaret on Sept 4, 2017 16:41:11 GMT -5
smoker smokin'
corn on the cob roasting on a bed of coals....
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Post by trailboss on Sept 4, 2017 16:53:47 GMT -5
A blast from the early 80s. that my wife and I enjoy making from time to time. Buffalo wings and celery sticks, with blue cheese dressing for dip, and Hawaiian bead. Oh, and a Corona beer! So you are that guy! I worked in the wholesale meat business... we couldn't hardly give wings away in the early 80's... overnight, we couldn't keep up with the demand. |
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Post by Deleted on Sept 4, 2017 17:41:54 GMT -5
A blast from the early 80s. that my wife and I enjoy making from time to time. Buffalo wings and celery sticks, with blue cheese dressing for dip, and Hawaiian bead. Oh, and a Corona beer! So you are that guy! I worked in the wholesale meat business... we couldn't hardly give wings away in the early 80's... overnight, we couldn't keep up with the demand. Charlie, I was in wholesale meats and cheeses from 78 to 85. Learned to butcher, among other things. Wings were sort of starting to take off here at the time. .79/pound had my customers howling at the huge price. Back then I could buy a chuck steak that was right next to the ribeye for that .79/pound. Sold all over Saint Louis to mom and pop shops. I miss them tremendously |
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Post by trailboss on Sept 4, 2017 17:48:18 GMT -5
So you are that guy! I worked in the wholesale meat business... we couldn't hardly give wings away in the early 80's... overnight, we couldn't keep up with the demand. Charlie, I was in wholesale meats and cheeses from 78 to 85. Learned to butcher, among other things. Wings were sort of starting to take off here at the time. .79/pound had my customers howling at the huge price. Back then I could buy a chuck steak that was right next to the ribeye for that .79/pound. Sold all over Saint Louis to mom and pop shops. I miss them tremendously Yeah, i was at the tail end of hauling swinging beef (pardon the pun), I worked of a beef centric company, but we carried everything...we were the first Certified Angus Beef distributors in Northern California. It was frankly, bizarre to see yesterday's throwaway meat climb the pricing ladder so quickly....I get it though, I am a wing-a-holic. |
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Post by PhantomWolf on Sept 4, 2017 18:07:12 GMT -5
A blast from the early 80s. that my wife and I enjoy making from time to time. Buffalo wings and celery sticks, with blue cheese dressing for dip, and Hawaiian bead. Oh, and a Corona beer! So you are that guy! I worked in the wholesale meat business... we couldn't hardly give wings away in the early 80's... overnight, we couldn't keep up with the demand. It was just on TV recently that wings are soon to experience another price-jump. Food trends... What blue collar people once affordably snacked on at bars, the yuppies have brought into their bistros- raising the price for all. The good thing is that anytime one of these initial bumps happen, they eventually balance and end up even cheaper when those who supply the product see the increased demand and flood the market. Like avocados- They were 3 dollars apiece at one time and every yuppie hipster-foodie on the web was slicing them up and adding them to everything- From every burger at Applebee's to every salad at Chili's and now years later, one can buy 3 avocados for $2 at any grocery in Pittsburgh. |
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Post by Deleted on Sept 4, 2017 18:42:53 GMT -5
Charlie, I was in wholesale meats and cheeses from 78 to 85. Learned to butcher, among other things. Wings were sort of starting to take off here at the time. .79/pound had my customers howling at the huge price. Back then I could buy a chuck steak that was right next to the ribeye for that .79/pound. Sold all over Saint Louis to mom and pop shops. I miss them tremendously Yeah, i was at the tail end of hauling swinging beef (pardon the pun), I worked of a beef centric company, but we carried everything...we were the first Certified Angus Beef distributors in Northern California. It was frankly, bizarre to see yesterday's throwaway meat climb the pricing ladder so quickly....I get it though, I am a wing-a-holic. I think the largest beef quarter I carried on my shoulder was 250 pounds or a little more. We had to lift it off of a van to deliver it. That was the trick. I missed the business so much that some years ago I bought a nice meat grinder. Was sleeping one night. It disappeared. I bought a slicer. It also disappeared overnight. Any idea why I sleep with metal underwear on? Lavender, to boot |
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Post by trailboss on Sept 4, 2017 19:11:18 GMT -5
Yeah, i was at the tail end of hauling swinging beef (pardon the pun), I worked of a beef centric company, but we carried everything...we were the first Certified Angus Beef distributors in Northern California. It was frankly, bizarre to see yesterday's throwaway meat climb the pricing ladder so quickly....I get it though, I am a wing-a-holic. I think the largest beef quarter I carried on my shoulder was 250 pounds or a little more. We had to lift it off of a van to deliver it. That was the trick. I missed the business so much that some years ago I bought a nice meat grinder. Was sleeping one night. It disappeared. I bought a slicer. It also disappeared overnight. Any idea why I sleep with metal underwear on? Lavender, to boot    |
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Post by crapgame on Sept 4, 2017 19:14:43 GMT -5
strip steaks..onion rings..salad..
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Post by GRUMPY on Sept 4, 2017 20:22:34 GMT -5
The Old belly isn't feeling so great, so it was grilled cheese.  |
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Post by Deleted on Sept 4, 2017 20:57:09 GMT -5
I labored. No cooking.
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Post by Lady Margaret on Sept 4, 2017 23:03:24 GMT -5
Dinner completed!
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