Thanks. Will definitely try during football season.Originally Posted by cheeseczar
Thanks. Will definitely try during football season.
"Any time that I can be out at the Indianapolis Motor Speedway, you're going to see a smile on my face." - Dan Wheldon
"It's crazy how the Indianapolis Motor Speedway can make you so emotional. I went from the highest of highs to the lowest of lows in less than 24 hours." - Alex Tagliani
I have a Char-Griller Duo Pro w/ the side smoker box... like this:
They're good on gas, charcoal or a smoker & as noted above you can pop them in the oven too.
A stovetop smoker is something I have considered for winter use: LINK
Mopars, did u follow the recipe exactly as outlined in the link you posted or did u add you add your own touch to it?
those just looks yummy!!! thanks for sharingHeirloom Tomato. This beast weighed in at 2.5 pounds. The slices are 5-6" in diameter. Herbs, garlic, olive oil and I can't remember what else I did. It was tasty.
returning to the days of ignorant bliss..
Our neighbor just brought over two huge Heirloom tomatoes from his garden. At cardiac rehab this morning a guy gave my husband 2 cucumbers out of his garden. I love this time of year! My tomatoes will be part of a salad with the cukes, red onion, red wine vinegar, olive oil, basil, heavy on the oregano, a pinch of salt and a wee bit of fresh mozzerella. Mmmmm. Letting that marinate for a few hours until it's perfection!Heirloom Tomato. This beast weighed in at 2.5 pounds. The slices are 5-6" in diameter. Herbs, garlic, olive oil and I can't remember what else I did. It was tasty.
I get by pretty ok with my Weber kettle. I don't do enough smoking of meat to pull the trigger on a "real" smoker.
Slim...that sounds really good. Couple that with ZUL8TR's food porn shot of those tomatoes and my mouth is watering!
...---...
I have a smoker but I only use it when the slabs are too long or to plentiful to fit on my 22" Weber kettle.
"Ride The Barrel & Get Pitted... So Pitted."
Added my own thoughts to it!
Last edited by MoparsRule; 08-13-2011 at 08:43 AM.
ut oh...... after work hor deurves (or munchies?) you know those things i eat with cheap beer and pretend that i'm at the local bar for happy hour.. the one i used to go to before the economy.. nevermind that's a different forum
so tonite i went for the gut bombs.. storebrand "ritz" type crackers, storebrand vienna sausages in bbq sauce (yeah right), sliced jalapenos, sliced stuffed olives, and shredded cheese.. nicely arranged on the crackers and nuked for 10 seconds.
washed down with my favorite cheap beer.. natural light!
whew, think this will be my last post of the evening.. could be pwi and or illjust kidding tastes great and very filling!
And to think, my snack tonight was a fresh carrot from the Excelsior Farmers Market and a Summit Batch 07 Honeymoon Saison ale brewed with honey. I must be doing something wrong.
Davydd (Anglicized Welsh name for David...that's all) Real name: David Stovall, Tonka Bay, MN
Certified BPT Taster Pursuing Pork Tenderloin Sandwiches
Long lost Speedway Sparkplug thrashing about in the deep woods of Minnesota
With all the pics of pies and 'loins you've posted, I'm surprised your body didn't reject a simple carrot.And to think, my snack tonight was a fresh carrot from the Excelsior Farmers Market and a Summit Batch 07 Honeymoon Saison ale brewed with honey. I must be doing something wrong.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
As with any true connoisseur of the Tenderloin who has been at it for any length of time... One soon learns that a tenderloin is best approached only after weeks of training and counter-balancing.
Correcto!
That is B-e-a-u-t-i-f-u-l!!!!!!!!!!!!!!!!!!Heirloom Tomato. This beast weighed in at 2.5 pounds. The slices are 5-6" in diameter. Herbs, garlic, olive oil and I can't remember what else I did. It was tasty.
Its happening again this weekend.
Cheese & Brocc and Fried Mushrooms with Ranch dressing.
Fried Green Beans!
Getting together with the kids this weekend for our Christmas. I'm caramelizing onions with thyme, butter, and white wine. I'll split a wedge of brie at it's equator and fill with said onions. Put the top back on. It gets wrapped with phyllo dough, quick egg wash, and baked at 350 until the pastry is golden (if you do this, watch it or it may melt out). Top a cracker with it and die (not because I'm good, it's a darn good recipe!).
Dang, that sounds really good. Do you leave the rind on? I think my wife and I are the only people on the Earth that hates the rind on brie. We carefully remove it.
I saw this recipe in a Kroger holiday brochure. "Chorizo and Goat Cheese Stuffed Dates with Bacon". It reminded me of the ABTs you all talk about. Different but similar.
I think if I made them I'd use a spicy Italian Sausage though. So you'd have the spicy of the Sausage, the sweetness of the dates, the creamy tang of the goat cheese and the salty crispiness of the bacon. Yum!!
rind on...it doesn't matter (to us) once it's baked. Covered with the dough you really don't know it's there.
That does sound good. This weekned we just had some brie with wild mushrooms from Tr. Joes. Very good. WITH the rind.
I received this in an email the other day. I think these would be great served up with some crusty bread and shaved Parmigiano-Reggiano.
http://www.myrecipes.com/recipe/panc...0000001694228/
Pancetta wrapped garlic? Those look GREAT!
I just made a batch of Polish Mistakes. If your Polish please don't take offense because they're not a mistake at all. I'm not sure why they are called that and some might know them by a different name. They were very popular in the 70's we still make them occasionally.
Basically you brown equal portions or ground beef and mild sausage, drain, add oregano, garlic salt, Worcestershire sauce, and Velveeta cheese. Once the cheese melts you spoon the mixture onto slices of party rye bread and place them in the freezer. After they've frozen you place them in a freezer bag and then you can just pull out the amount you need and heat them in the oven when you're ready. Great little appetizer when friends stop by and great with ice cold beer.
Those are known in Southern Ohio and Kentucky as Hanky Pankies. My (former) sister in law called them Snausages she was from White Plains, NY.
That's a much better name. Michael Symon made Hanky Pankies on The Chew one day but his were a bit different. I guess he had to do them the Iron Chef way. He only used sausage and instead of Velveeta he made a roux out of the fat rendered from the sausage and then added cream and Parmesan. He then spooned it all on top of grilled baguette slices. His were meant to be eaten on the spot.
I like our version better.
Friends of ours serve those (or something that sounds very similar) every year at their Christmas party. Their version is pretty much tasteless. I don't know what they call them, I'll have to ask.
Not as good as the tater-tots wrapped in bacon with a slice of jalapeno smothered in melted cheese appetizer that I had last summer in Des Moines, Iowa at the Highlife Lounge...Pancetta wrapped garlic? Those look GREAT!
Chicago BlackHawks...2010 Stanley Cup Champions...It was fun while it lasted!
Sounds similar to something I had in Savannah recently, a plate of tater tots with some spicey cheese poured on them.
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