The Great BFO Food, Recipe, & Eating Thread

[Atkins&Rebel]

Superbowl Menu:
2 loaves of homemade Pepperoni Bread
~8 lbs baked chicken wings tossed in various sauces depending on preference. (I'm doing hot Buffalo, Wife is doing sweet n sour, guests can do what they want)
1 tray of shrimp cocktail
Got some fancy toasted crackers and a couple different pub cheeses
2 bags of Tostitos, 2 jars of salsa, 1 jar of queso
and to top it off, home made brownies with vanilla ice cream and various toppings.

[wab]

We didn't host a party for the first time in like 8 years. I still made an incredible spread...and was way too much for just the fam.

3 racks of ribs
2lbs of smoked sausage
Smoked baked beans
Buffalo chicken mac and cheese

Various cheeses and crackers, olives, chips and dips...

Was a real banger, but we have SO MANY leftovers

[southdakbearfan]

Dang sounds good WAB.

[The Marshall Plan]

I got bored one day, threw some things in the crock pot, and it worked. This was really good.

Stew Meat: 2 pounds raw

Large Baking Potato: 1. Cut up small

Cream of Mushroom Soup with Garlic: 1 can

Cream of Potato Soup: 1 can

Butter: IDK how much. A couple tablespoons for sure.

Then some chives and bacon bits. I wish I had sour cream when I did this, but I didn't have any on hand.

Low for 6 hours or so until the beef broke apart.

[Grizzled]

We didn't host a party for the first time in like 8 years. I still made an incredible spread...and was way too much for just the fam.

3 racks of ribs
2lbs of smoked sausage
Smoked baked beans
Buffalo chicken mac and cheese

Various cheeses and crackers, olives, chips and dips...

Was a real banger, but we have SO MANY leftovers

Do you have a dedicated smoker? If so, gas, wood, or electric?

[wab]

We didn't host a party for the first time in like 8 years. I still made an incredible spread...and was way too much for just the fam.

3 racks of ribs
2lbs of smoked sausage
Smoked baked beans
Buffalo chicken mac and cheese

Various cheeses and crackers, olives, chips and dips...

Was a real banger, but we have SO MANY leftovers

Do you have a dedicated smoker? If so, gas, wood, or electric?

I do, it's a Masterbuilt 1080. It's a gravity fed charcoal smoker. You can use it to grill too...but it's a but of a pain in the ass, so I'll still use my gas grill for general grilling....burgers, chicken, hot dogs...stuff like that.

[southdakbearfan]

Had my oldest out for Easter supper with her husband, along with the two still at home.

Smoked Prime - kosher salt, rosemary, garlic powder, olive oil, fresh ground cracked pepper rub. Smoked to 115 degrees then a sear on all sides at 650f. Let rest 30 minutes to 125 internal. Used hickory and cherry mix.

Fresh mashed potatoes with skins

Fresh grilled asparagus

Homemade garlic bread.

I even remembered to take one picture of the prime and washed it down with a Pendleton sour.

[dplank]

Crab cake recipe

[Heinz D.]

Had my oldest out for Easter supper with her husband, along with the two still at home.

Smoked Prime - kosher salt, rosemary, garlic powder, olive oil, fresh ground cracked pepper rub. Smoked to 115 degrees then a sear on all sides at 650f. Let rest 30 minutes to 125 internal. Used hickory and cherry mix.

Fresh mashed potatoes with skins

Fresh grilled asparagus

Homemade garlic bread.

I even remembered to take one picture of the prime and washed it down with a Pendleton sour.

Will you adopt me?

[Atkins&Rebel]

I had some company show up for the eclipse last minute and had to feed them, so I threw a couple racks of spare ribs on the smoker at 300 for 1.5 hours before turning it down to 190 for 25-30 minutes to try and get some more smoke on them. Internal temp was ~172 when I pulled them off and because they weren't baby backs I wasn't expecting anything. Wrapped them in foil for 25 minutes before everyone wanted to eat and they turned out pretty good. Quick rub of granulated garlic, chili powder, salt and pepper, and only had the generic smoke pellets instead of the peach, or cherry that I normally like to do ribs with.

I got the idea to do them quick and dirty from reading a smoking article about doing brisket at a higher temp. So looking up rib recipes, I went for it. Figured the worst thing is I'm out $28 for the ribs and would have to resort to home made subs.

Anyone else throw out conventional time and temps on other smokes and have success?

[HisRoyalSweetness]

I had some company show up for the eclipse last minute and had to feed them, so I threw a couple racks of spare ribs on the smoker at 300 for 1.5 hours before turning it down to 190 for 25-30 minutes to try and get some more smoke on them. Internal temp was ~172 when I pulled them off and because they weren't baby backs I wasn't expecting anything. Wrapped them in foil for 25 minutes before everyone wanted to eat and they turned out pretty good. Quick rub of granulated garlic, chili powder, salt and pepper, and only had the generic smoke pellets instead of the peach, or cherry that I normally like to do ribs with.

I got the idea to do them quick and dirty from reading a smoking article about doing brisket at a higher temp. So looking up rib recipes, I went for it. Figured the worst thing is I'm out $28 for the ribs and would have to resort to home made subs.

Anyone else throw out conventional time and temps on other smokes and have success?

For some reason when I read your post this sprang to mind:

[dplank]

I made Salmon Piccata with mashed potatoes last night and it was spectacular.

[Moriarty]

I am curious why some people just won't deal with leftovers ... perfectly good food that some simply don't want to be bothered with ... I think one of the issues is folks are expecting to be able to just microwave their leftovers and it will magically be the same as it was in the restaurant, and that doesn't necessarily work ... I tend to use the leftovers simply as a base to make a new meal ... leftover meat gets chopped or shredded ... leftover veggies get blended with a touch of heavy cream and then mixed in with some rice or mashed potatoes ... and as long as you have flour tortillas and cheese on hand, you always have a perfect base to put your leftovers in ... leftovers can be a nice base to start a fresh meal from with a little creativity ... plus I hate wasting food

so how about the rest of you? do you get creative with leftovers? just nuke 'em and consume? not bother?

If it was good the first time, bring on the leftovers!

I don't do any ambitious re-imagining of it, though. Generally just a reheat.
At most, meat may go into a sandwich or ramen.

[thunderspirit]

Some leftovers are better than others, of course. Any pasta sauce is almost always better reheated than it was the first time.

OTOH, reheating poultry or seafood is a Bad Idea.

[Heinz D.]

I made Salmon Piccata with mashed potatoes last night and it was spectacular.

Is it just like a normal piccata? And taters, no pasta? What were the other sides? Color me intrigued!

[dplank]

This guy is a great YouTube follow

[The Marshall Plan]

I cooked pork chops on a skillet in bacon grease the other day.

Only added black pepper.

They were amazing.

[Boris13c]

I cooked pork chops on a skillet in bacon grease the other day.

Only added black pepper.

They were amazing.

sometimes the most simple recipes are the best ... less you mess, the happier you'll be

[The Marshall Plan]

I cooked pork chops on a skillet in bacon grease the other day.

Only added black pepper.

They were amazing.

sometimes the most simple recipes are the best ... less you mess, the happier you'll be

This is so true.

I've had similar results with chuck roasts. I have a lot of variants with the chuck roasts however the simple ones are really good too.

[dave99]

History of the great Chicago pizza (with recipe)

[wab]

I had some company show up for the eclipse last minute and had to feed them, so I threw a couple racks of spare ribs on the smoker at 300 for 1.5 hours before turning it down to 190 for 25-30 minutes to try and get some more smoke on them. Internal temp was ~172 when I pulled them off and because they weren't baby backs I wasn't expecting anything. Wrapped them in foil for 25 minutes before everyone wanted to eat and they turned out pretty good. Quick rub of granulated garlic, chili powder, salt and pepper, and only had the generic smoke pellets instead of the peach, or cherry that I normally like to do ribs with.

I got the idea to do them quick and dirty from reading a smoking article about doing brisket at a higher temp. So looking up rib recipes, I went for it. Figured the worst thing is I'm out $28 for the ribs and would have to resort to home made subs.

Anyone else throw out conventional time and temps on other smokes and have success?

I do ribs pretty hot, and I've done a hot and fast brisket a few times. Meat can only absorb so much smoke, so it doesn't matter if it's an hour of smoke at 300 or 3 hours of smoke at 200. What matters is leaving stuff in there long enough for the tissue to break down.

[Arkansasbear]

Made my first batch of "shotgun shells" this last weekend on the grill

Take a pound of hamburger and a pound of spicy sausage.

Blend them together with green chilies, onion and some BBQ rub.

Stuff them into cannelloni tubes (let them sit in the fridge overnight)

Wrap them in bacon and cover with BBQ rub

Throw them on the grill and right before you pull them off coat them with a BBQ sauce.

They were GOOD!!!!!!

[wab]

Made my first batch of "shotgun shells" this last weekend on the grill

Take a pound of hamburger and a pound of spicy sausage.

Blend them together with green chilies, onion and some BBQ rub.

Stuff them into cannelloni tubes (let them sit in the fridge overnight)

Wrap them in bacon and cover with BBQ rub

Throw them on the grill and right before you pull them off coat them with a BBQ sauce.

They were GOOD!!!!!!

I've done these too. They are incredible.

[Arkansasbear]

Made my first batch of "shotgun shells" this last weekend on the grill

Take a pound of hamburger and a pound of spicy sausage.

Blend them together with green chilies, onion and some BBQ rub.

Stuff them into cannelloni tubes (let them sit in the fridge overnight)

Wrap them in bacon and cover with BBQ rub

Throw them on the grill and right before you pull them off coat them with a BBQ sauce.

They were GOOD!!!!!!

I've done these too. They are incredible.

When I came across them i was asking how had I gone through life with my grill being my preferred method of cooking and I had never come across them.

[Otis Day]

When I did these, I grilled my burgers ahead of time. Then I just crumbled them up into loose meat and added it to the sausage I had already cooked as well. Gives it a little more smoky flavor.

I have grilled burgers and then used the meat for tacos. Just gives your tacos a little different taste.

[Arkansasbear]

When I did these, I grilled my burgers ahead of time. Then I just crumbled them up into loose meat and added it to the sausage I had already cooked as well. Gives it a little more smoky flavor.

I have grilled burgers and then used the meat for tacos. Just gives your tacos a little different taste.

I'll have to try that on my next patch of tacos.

[The Marshall Plan]

I made the best steaks my wife and I have ever had yesterday.

Mine: Bone-In Ribeye
Mrs. Marshall: Ribeye

I always make mine on a skillet on top of the stove. Grilling is a project when I'm just cooking for the two of us. My kid is a vegetarian so we make different things for her.

Take the steaks out of the fridge and have them be room temperature before cooking. IDK what goes on here biologically, but I've noticed that this works.

Get the skillet really hot with some cooking oil.

Cut up a whole white onion, two shallots, and sliced garlic. The garlic I used was fresh from a neighborhood garden and it was way more aromatic than anything I'd ever get from a store.

Put the steaks on and season them with:

Black Pepper
Zatarain's Creole Seasoning
Worchester Sauce - I used a fair amount.

When cooking the steaks cover them with the onions and garlic.

Sear each side of the steak then turn the heat down.

Cook until done.

[dplank]

Sounds absolutely amazing

[Arkansasbear]

I made the best steaks my wife and I have ever had yesterday.

Mine: Bone-In Ribeye
Mrs. Marshall: Ribeye

I always make mine on a skillet on top of the stove. Grilling is a project when I'm just cooking for the two of us. My kid is a vegetarian so we make different things for her.

Take the steaks out of the fridge and have them be room temperature before cooking. IDK what goes on here biologically, but I've noticed that this works.

Get the skillet really hot with some cooking oil.

Cut up a whole white onion, two shallots, and sliced garlic. The garlic I used was fresh from a neighborhood garden and it was way more aromatic than anything I'd ever get from a store.

Put the steaks on and season them with:

Black Pepper
Zatarain's Creole Seasoning
Worchester Sauce - I used a fair amount.

When cooking the steaks cover them with the onions and garlic.

Sear each side of the steak then turn the heat down.

Cook until done.

Started doing filets in a cast iron skillet. After they have a good sear you finish them in the oven.

[dplank]

I've been doing salmon this way and it's perfect every time. Big think piece of Salmon with an Old Bay type of rub on it, seared in pan 4 minutes per side, then finish off in the over at 400 for 6-7 minutes - perfect every time!