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Author Topic: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK  (Read 4333 times)

Offline Dispy

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POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« on: Jan 16, 2012, 09:41 PM »
Your recipes mean nothing without A REAL TIME TABLE VENUE..post up your cooking and eating...for your recipesThat is the difference from real cooks and wannabees....lets see your recipe
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Offline rgfixit

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #1 on: Jan 17, 2012, 01:53 AM »
"Wannabes"?
Little too much acid in your dressing there bud.

RG
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Offline topher7694

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #2 on: Jan 17, 2012, 07:09 AM »
I don't think it was in his dressing..... ::)
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Offline Dispy

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #3 on: Jan 17, 2012, 07:17 AM »
Quote from: rgfixit on Jan 17, 2012, 01:53 AM
"Wannabes"?
Little too much acid in your dressing there bud.

RG
My apologies, the post was not meant to insult, but to get you guys post your pictures of the dish. I suppose I could have used more tact.
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Offline Rebelss

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #4 on: Jan 17, 2012, 10:08 AM »
Quote from: Dispy on Jan 16, 2012, 09:41 PM
Your recipes mean nothing without A REAL TIME TABLE VENUE..post up your cooking and eating...for your recipesThat is the difference from real cooks and wannabees....lets see your recipe

Wannabe?!  OK, here's my dinner from the other day...Homemade bean 'n smoked ham soup, marinated tenderloin tip roast, and honey cornbread. Next thing you'll be wanting the recipe... ;D



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Offline jcindiana

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #5 on: Jan 17, 2012, 02:53 PM »
nice  ;D ;D ;D ;D ;D ;D ;D ;D ;D
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Offline rgfixit

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #6 on: Jan 17, 2012, 03:31 PM »
I'll say it again, there's a bunch of damn good cooks here.

 :thumbsup:

RG
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surflizard

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #7 on: Jan 17, 2012, 03:36 PM »
Hey RG, was it you that put the recipe book together awhile back ?
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Offline pooley

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #8 on: Jan 17, 2012, 03:37 PM »
yummmmm!!!!
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surflizard

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #9 on: Jan 17, 2012, 03:50 PM »
Smoked Boston Butt Roast is the house favorite here at the Lair !
 
I use the dry rub style of smoking, I have to stay away from the salt brine style. This is a Generic dry rub, nothing is chiseled in stone you can add or subtract according to your flavor preference. Pork shoulder is king here at the lair, but this rub works on everything. I smother an 8lb shoulder with the rub, you can't over rub meat for smoking. 12 hours around 225 to 250, start thermometer reading around 9 hour till you hit 195 degrees ! I baste with applejuice from the drippings pan under the roast during the last 3 hours and the bone will slide out clean as a whistle !   The toughest part of this whole deal is getting it from the smoker to the platter ! Let it rest 20 minutes to a 1/2 hour and you will have Pork Ambrosia
•3 tablespoons Brown Sugar
 •3 tablespoons Kosher Salt
 •3 tablespoons Paprika
 •2 tablespoons Black Pepper
 •1 tablespoon Garlic Powder
 •1 tablespoon Onion Powder
 •2 teaspoons Ancho Chili Powder
 •1 tablespoon Cayenne Pepper
 •2 teaspoons Dry Mustard
 •1 teaspoon Ground Star Anise
 •1 teaspoon Ground Cumin



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Offline timdog

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #10 on: Jan 17, 2012, 06:09 PM »
Quote from: surflizard on Jan 17, 2012, 03:50 PM
Smoked Boston Butt Roast is the house favorite here at the Lair !
 
I use the dry rub style of smoking, I have to stay away from the salt brine style. This is a Generic dry rub, nothing is chiseled in stone you can add or subtract according to your flavor preference. Pork shoulder is king here at the lair, but this rub works on everything. I smother an 8lb shoulder with the rub, you can't over rub meat for smoking. 12 hours around 225 to 250, start thermometer reading around 9 hour till you hit 195 degrees ! I baste with applejuice from the drippings pan under the roast during the last 3 hours and the bone will slide out clean as a whistle !   The toughest part of this whole deal is getting it from the smoker to the platter ! Let it rest 20 minutes to a 1/2 hour and you will have Pork Ambrosia
•3 tablespoons Brown Sugar
 •3 tablespoons Kosher Salt
 •3 tablespoons Paprika
 •2 tablespoons Black Pepper
 •1 tablespoon Garlic Powder
 •1 tablespoon Onion Powder
 •2 teaspoons Ancho Chili Powder
 •1 tablespoon Cayenne Pepper
 •2 teaspoons Dry Mustard
 •1 teaspoon Ground Star Anise
 •1 teaspoon Ground Cumin
(Image removed from quote.)

(Image removed from quote.)

...Surflizard aint no wannabee thats for sure
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Offline RussianBear

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #11 on: Jan 17, 2012, 06:16 PM »
Quote from: surflizard on Jan 17, 2012, 03:50 PM
Smoked Boston Butt Roast is the house favorite here at the Lair !
 
I use the dry rub style of smoking, I have to stay away from the salt brine style. This is a Generic dry rub, nothing is chiseled in stone you can add or subtract according to your flavor preference. Pork shoulder is king here at the lair, but this rub works on everything. I smother an 8lb shoulder with the rub, you can't over rub meat for smoking. 12 hours around 225 to 250, start thermometer reading around 9 hour till you hit 195 degrees ! I baste with applejuice from the drippings pan under the roast during the last 3 hours and the bone will slide out clean as a whistle !   The toughest part of this whole deal is getting it from the smoker to the platter ! Let it rest 20 minutes to a 1/2 hour and you will have Pork Ambrosia
•3 tablespoons Brown Sugar
 •3 tablespoons Kosher Salt
 •3 tablespoons Paprika
 •2 tablespoons Black Pepper
 •1 tablespoon Garlic Powder
 •1 tablespoon Onion Powder
 •2 teaspoons Ancho Chili Powder
 •1 tablespoon Cayenne Pepper
 •2 teaspoons Dry Mustard
 •1 teaspoon Ground Star Anise
 •1 teaspoon Ground Cumin
(Image removed from quote.)

(Image removed from quote.)

Wow, this looks amazing.  There should be a cooking episode on tv of hardwater cooking.
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Offline Rebelss

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #12 on: Jan 17, 2012, 07:09 PM »
OK!!! Here we go...from 1979...Rebel's Rib Rub

3 Tbsp seasoned salt
2 Tbsp chili powder
2 Tbsp hungarian paprika
2 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp cracked black pepper
1 Tbsp smoked chipotle powder
1 Tbsp brown sugar
1/4 Tbsp cayenne pepper
1 Tbsp ground cilantro
1/2 Tbsp ground cumin

Mix well; store in airtight shaker bottle.

Grab a rack of country style pork ribs...

Remove membrane; trim all fat and tip ends; square off butt ends to produce rack of St. Louis style ribs. Rub both side liberally with rib rub.

Wrap in plastic wrap; refrigerate for 6-8 hours. Wrap 4 -6 large handfuls of chunked apple wood in 2' strip of foil; crimp together at middle. Poke with 2 tined fork length of foil, both sides of crimp. Place directly on top of coals or gas burner. (Under rack)
Mix 1/2 can of apple concentrate with 1 1/2 cups of water, pour in sprayer bottle.
Get good head of smoke going (20-25 minutes), lay ribs on lower rack, close grill, keep heat at 225-250 max for 2 hours, flipping ribs every 1/2 hour, and spraying with concentrate mix.

Keep good head of apple smoke rollin' out...notice purple bottle of apple spray...

Take ribs out after 2 hours; wrap in foil and let rest 15 minutes, while adding apple chips and building up another good head of smoke, return to grill, brushing with a good BBQ sauce if desired.

Allow to smoke 1/2 hour more, kill heat and allow to remain until smoke is finished.
Remove, smack on platter; serve with cole slaw, beans, and garlic toast with beverage of your choice...


Pardon the last pic...someone had to sample the "ends" before I took the pic... ::)
                                         ;D ;D ;D ;D ;D ;D ;D ;D ;D
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Offline OldSailor

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #13 on: Jan 17, 2012, 08:41 PM »
Quote from: Rebelss on Jan 17, 2012, 10:08 AM
Wannabe?!  OK, here's my dinner from the other day...Homemade bean 'n smoked ham soup, marinated tenderloin tip roast, and honey cornbread. Next thing you'll be wanting the recipe... ;D

(Image removed from quote.)
(Image removed from quote.)
(Image removed from quote.)
Alright Reb,  give credit where credit is due, and tell them who got you in the bean soup and cawn bread mood will ya?? :whistle: ;)2
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Offline viciouscircle

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #14 on: Jan 17, 2012, 08:49 PM »
Here's my whitefish soup recipe......kinda proud of this invention.


http://youtu.be/4JzCFEnMQnU
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Offline Rebelss

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #15 on: Jan 17, 2012, 09:25 PM »
Who got me in the bean soup and corn bread mood? It was Old Sailor....he had to go and get me pumped up on it last week, on a snowy, cold day......since then, I've made 3 batches of cornbread/muffins,  :woot: and 6 qts of that soup....it was the best ever....so, Old Sailor, back to you, put out your Bean 'n Ham soup recipe for everyone here..I made it JUST like you said.....*BURP*  ;D
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Offline fishlessman

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #16 on: Jan 18, 2012, 01:04 PM »
off the grill (big green egg)

salmon en croute



freezer full of stuffed clams for snacking on





a portuguese clam stew with some fresh dug ipswich clams





lobster dip



some double smoked ham



the tday bird



steak and cheese



bangers and mash



crying tiger steak



deli beef



brown trout





braisiole





ribs, beef and pork



sausage ball soup



curry, shrimp and lobster





pork tortierre



some lamb



fishlessman stew



old hunk of beef and a rotten cake



salmon pie with tomato dill sauce



lobster bisque in a bread bowl



some homemade canadian bacon



some butt and brisket





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Offline Rebelss

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #17 on: Jan 18, 2012, 02:25 PM »
WOOEEE!!! We be rockin' now!!!!! Fishlessman, what time should I be over?  ;D
What is the Crying Tiger Steak...familiar with all the others, but not that... ???
Excellent repast, my friend!!! YUMMO!!!
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surflizard

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #18 on: Jan 18, 2012, 02:31 PM »
Wow, I don't know about the rest of the folks, But this crew of Wannabees Won't be lacking for Great food, thats for sure !! Outstanding Entries Gentlemen !!
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Offline fishlessman

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #19 on: Jan 18, 2012, 02:50 PM »
Quote from: Rebelss on Jan 18, 2012, 02:25 PM
WOOEEE!!! We be rockin' now!!!!! Fishlessman, what time should I be over?  ;D
What is the Crying Tiger Steak...familiar with all the others, but not that... ???
Excellent repast, my friend!!! YUMMO!!!

crying tiger is a thai dish, most will be horrified with the fish sauce, but its the main ingredient in worcestershire sauce ;D this is great to do with flank, tritip, and ribeye.
this is a link on what i did with that particular cook, i usually add jalepenos to the recipe that follows
http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=903154

marinade: says 1-4 hours, i went over night
2 tbls soy
1 tbls fish sauce
1 tsp sugar
some chopped green onion

roasted tomato chili sauce:
6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak
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Offline Rebelss

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #20 on: Jan 18, 2012, 02:50 PM »
If we had an on-ice together that included making this food, I don't think much fishing would get done!!!! 'Course, everyone knows the best cooks are men...  :whistle::roflmao: :roflmao: :roflmao:
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Offline Rebelss

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #21 on: Jan 18, 2012, 02:56 PM »
Quote from: fishlessman on Jan 18, 2012, 02:50 PM
crying tiger is a thai dish, most will be horrified with the fish sauce, but its the main ingredient in worcestershire sauce ;D this is great to do with flank, tritip, and ribeye.
this is a link on what i did with that particular cook, i usually add jalepenos to the recipe that follows
http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=903154

marinade: says 1-4 hours, i went over night
2 tbls soy
1 tbls fish sauce
1 tsp sugar
some chopped green onion

roasted tomato chili sauce:
6 thai chilis
1/2 cup chopped onion
1/2 cup fish sauce
3 cloves garlic
16 cherry tomatoes
1/3 cup lime juice
4 tbls sugar
2 tabls pakak hot curry
bunch of chopped green onions

when the egg got up to about 500, put the chilis in and roasted til they were starting to char but not black,maybe a minute, took them out and added onion and whole tomatoes and did the same thing. let egg climb up for searing temps while back inside tossed some garlic into a dry pan for a half minute on med, added the pakak paste (this paste needs to be cooked according to the label) added a little water to avoid burning, then everything into a food processer. allow to cool, go cook steak

Sounds great!!! At least it's not blachang....a very remote Singapore native "dish" where you take a fish, wrap it tightly in banana leaves, and bury it in the sand for 20-30 days....the rotted fish breaks down into a concentrated paste/liquid, that just a touch of can flavor an entire pot of rice..... :sick: :-X
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Offline fishlessman

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #22 on: Jan 18, 2012, 03:06 PM »
but have you ever had a sardinia burger

say you have bait in your fridge and theres no ice to fish on



say you have some burger and you cant let your bait go to waste ;)

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surflizard

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #23 on: Jan 19, 2012, 07:20 AM »
BAMBI KABOBS:
2lbs Bambi Backstrap, cut into 2" cubes and Marinated overnight in Tony Chatcheres Garlic Butter Marinate !
2 red and green bell peppers
2 large Vidaila Onions
12 small Roma tomatoes

Chunk veggies alternate on skewers and quickly sear over hot charcoal fire, basting repeatedly with Creole Garlic butter marinate !
Install Feedbag and Have at em ! :thumbsup: ;)2
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Offline Salmon_Run

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #24 on: Jan 19, 2012, 09:45 AM »
"Fishlessman" can I give you directions to my camp in upsate New York and reserve you a bunk ????


Darn good looking stuff there !!    ;D
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Offline fishlessman

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #25 on: Jan 19, 2012, 10:52 AM »
Quote from: Salmon_Run on Jan 19, 2012, 09:45 AM
"Fishlessman" can I give you directions to my camp in upsate New York and reserve you a bunk ????


Darn good looking stuff there !!    ;D

what you need at the camp is a big green egg, its life changing ;)

some more pics
traditional shepherds pie with lamb and a lamb gravey, you would never want the american corn and beef version again



some duck nueburg



georgia redwings served ala buffalo



 some landlock salmon with macadamian nuts / jiffy cornmeal dip



marinated pork and pineapple kabob with fried green tomatoes and a thia sweet garlic pepper dipping sauce



deli style meatloaf



native morel mushroom, wish i could find more than a couple a year



fiddlehead pie, too bad the seasons so short



pizza off the grill





landlock with craisin apple stuffing



atomic buffalo turds



chili rellanos



picked some cherries, does this count as tablefare


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surflizard

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #26 on: Jan 19, 2012, 11:02 AM »
Should anyone get on the wrong side of a Snow Snake, those pickled Cherries could very well be the difference between Life or Death !! ;)2 :thumbsup: :roflmao:
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Offline MILLERMANKT

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #27 on: Jan 19, 2012, 10:39 PM »
Boy those cherries got " hurt me " written all over them  :sick:
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Offline walleyeboater

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #28 on: Jan 21, 2012, 08:56 PM »
Never heard of Fiddlehead pie, what's in it?
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Offline fishlessman

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Re: POST YOUR TABLE FARE, YOU ALL HAVE TALK TALK TALK
« Reply #29 on: Jan 22, 2012, 07:54 AM »
Quote from: walleyeboater on Jan 21, 2012, 08:56 PM
Never heard of Fiddlehead pie, what's in it?

fiddlehead ferns, you can only pick them for a few weeks in the spring when the first start to pop out of the ground

http://www.fiddleheaddental.com/page/168
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