The Food thread

Discussion in 'Chit-Chat' started by Clutch, Feb 6, 2014.

  1. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    Mustard, chili, and extra onion. :)
     
    Johali and BobbyFord like this.
  2. Johali

    Johali Team Owner Contributor

    Mustard, dill relish, red onions and chili. Damn tootin.
     
    BobbyFord likes this.
  3. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Mexican hot dog:
    Topped with spicy taco meat (instead of chili) 4 blend cheese, guacamole
     
  4. BobbyFord

    BobbyFord Resident Gearhead Contributor

    For the record, 1/4 lb Hebrew National beef dogs :) yum
     
    gnomesayin and Johali like this.
  5. sdj

    sdj Just a race fan

    I am plain ole yellow mustard on the hot dog guy and occasionally some slaw and occasionally some chili and sometimes some good ole mayonnaise :eek: :D

    My hotdogs are the ones on sale 2 for 1.
     
    BobbyFord likes this.
  6. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    Oh, my goodness --- I forgot the CHEESE ! ! Piled on and all melty.

    Shame, shame.
     
    BobbyFord likes this.
  7. sdj

    sdj Just a race fan

    MMMMMMMM Sirloin Tip Roast, New Potatoes, Fresh Carrots, sweet onions, celery. Slow cooked 205 degrees for 10 hours, good stuff for Supper tonight! :booya:

    Pot roast 2.jpg

    Pot roast 1.jpg

    It'll make yo tongue slap yo teeth outcha mouth! :D
     
  8. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Yum, looks real tasty!
     
    sdj likes this.
  9. BobbyFord

    BobbyFord Resident Gearhead Contributor

    For two days I’ve been working on this pizza stromboli idea.
    I’ll post pics if it turns out well.
    First time recipes have a higher fail rate.
     
    Johali likes this.
  10. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Pillsbury thin crust pizza tube topped with marinara (basic marinara with sliced onions, bell pepper and mushrooms. Veggies were sweated down in a skillet first to avoid adding extra water) , pepperoni, spicy Italian sausage, ricotta and mozzarella cheeses, sundried tomatoes and fresh basil.
    [​IMG]
    Rolled, vented and baked...
    [​IMG]
    Yum...
    [​IMG]
     
  11. Bobw

    Bobw Team Owner

    Stromboli? What'd ya do with Pinocchio? :)
    [​IMG]
     
  12. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Pinocchio went on the fire pit
     
    DSquad48 likes this.
  13. Bobw

    Bobw Team Owner

    [​IMG]
     
    BobbyFord likes this.
  14. gnomesayin

    gnomesayin Team Owner

    I'm going to try my hand at slow cooking a pork shoulder roast and a mess of ribs, braised with beer, garlic, onion, etc. I seared them all off and then I figure about 3.5-4 hours for the ribs and 6-8 for the roast, depending on where the grill temp settles in. Should feed us for most of the week, lol.

    [​IMG]
     
    AuzGrams, sdj, Johali and 1 other person like this.
  15. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Damn, looks like you're off to a great start!
     
    Johali likes this.
  16. gnomesayin

    gnomesayin Team Owner

    I added some cherry wood for smoke flavor and let it cook at about 250 degrees, 4 hours for the ribs and 7 for the roast. It turned out well. Here served with black beans and fried plantains.

    [​IMG]
     
    AuzGrams, Johali, sdj and 2 others like this.
  17. Greg

    Greg 2014 RF YAHOO CHAMP Your leader

    1.Two pieces of white loaf bread.
    2. Slathered with an outrageous amount of Duke's mayonnaise on both sides. No butter knife applications are allowed, put it on with a spoon to ensure an adequate dispersion to cake on the Dukes mayonnaise.
    3. A thick piece of Fried Bologna slitted on the edges to ensure more consistent burned spots.
    4. Fry on skillet, then throw it on the bread in one fluid motion to retain as much the grease as possible.
    5. Allow the Bologna grease oozements and mayonnaise to blend and marinate.
    6. Flipping the Bologna gently on the bread to ensure the maximum blend of Bologna grease and mayonnaise has occurred is allowed.
    7. Eat while still hot or warm.
     
    kymartin6 and sdj like this.
  18. Johali

    Johali Team Owner Contributor

    I read this and had two arteries instantly harden. :confused:
     
    Greg likes this.
  19. Bobw

    Bobw Team Owner

    Ya had me right up until the ''outrageous amount of mayo put on with a spoon''. Not a fan of mayo at all.
    One of my sons' buddies puts mayo on burgers,,WTF?
     
  20. Greg

    Greg 2014 RF YAHOO CHAMP Your leader

    I didn't know that it was possible without the mayonnaise.
     
    kymartin6 and Clutch like this.
  21. sdj

    sdj Just a race fan


    @Greg , Ditto on this, I have eaten a many a one just like you stated above. :booya: :punkrocke

    I also like the bologna cooked like that and eat with eggs and grits for breakfast. :D
     
    TexasRaceLady, kymartin6 and Greg like this.
  22. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Pot O Chili. Gonna top it with sharp cheddar and eat it with Fritos Scoops. :)
    [​IMG]
     
    AuzGrams, sdj, Clutch and 2 others like this.
  23. Johali

    Johali Team Owner Contributor

    Topped off with a large bottle of Pepto Bismol for dessert. :D
     
    BobbyFord likes this.
  24. BobbyFord

    BobbyFord Resident Gearhead Contributor

    I already ate a Zantac 150. I’m a pro.
     
    Johali likes this.
  25. BobbyFord

    BobbyFord Resident Gearhead Contributor

    ...about 10 diced Serranos and a fistful of cayenne in this mess :D
     
    Johali likes this.
  26. Johali

    Johali Team Owner Contributor

    :D
     
  27. kkfan91

    kkfan91 Taking a 10-200

    Nice I'm making chili today too. Never made my own recipe before so I'm excited to see how it turns out. Either really good or a lot of bizarre tastes.
     
    Johali and BobbyFord like this.
  28. BobbyFord

    BobbyFord Resident Gearhead Contributor

    I don’t think I ever make it the same twice. I have guidelines but it depends on the taste buds for that particular day.
     
    TexasRaceLady and Johali like this.
  29. kkfan91

    kkfan91 Taking a 10-200

    Yeah I'm usually good at getting the right amount of flavor I'm just trying a couple different things I saw people online say to do. I can't do spicy at all so I'm trying to get a sweet and savory.
     
  30. Johali

    Johali Team Owner Contributor

    I make it the way mama and grandma used to make chili and pretty much everything else. A pinch of this and a shake of that and a handful of those.
     
    kkfan91 and BobbyFord like this.
  31. BobbyFord

    BobbyFord Resident Gearhead Contributor

    I normally add diced smoked bacon but today I did not. A little sugar or maple syrup counters the tomato acidity. I added a bit of cane sugar today. Good luck!!
     
    kkfan91 likes this.
  32. kkfan91

    kkfan91 Taking a 10-200

    FB_IMG_1540170791529.jpg
    My entire kitchen smells like cider so that bottle of angry orchard in it was probably a mistake...see how it tastes.
     
    BobbyFord likes this.
  33. kkfan91

    kkfan91 Taking a 10-200

    Its appley, which does not mix well with the teriyaki sauce, but it's not as bad as I feared
     
  34. sdj

    sdj Just a race fan

    Is this before or after you ate it? :idunno: :D
     
  35. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Today is cheeseburger day.
     
    Johali likes this.
  36. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    My lunch is 1/2 of a giant baked potato --- stuffed with shredded BBQ brisket, cheese, chives, sour cream, and butter. Yum
     
    AuzGrams, Johali and BobbyFord like this.
  37. sdj

    sdj Just a race fan

    My lunch today is: (and more than likely supper)
    Pinto beans cooked slow in a crock pot for 14 hours with Smoked Ham hock as seasoning. (I soak the beans 24 hours before they go into pot)
    The Ham hock comes apart and I tear it all to pieces in the crock and let it really cook all the flavors of the hock into the beans along with the bones.
    Eat over white rice or yellow rice with a large pat of butter. Mighty good stuff :booya: :punkrocke
     
    Johali, TexasRaceLady and BobbyFord like this.
  38. BobbyFord

    BobbyFord Resident Gearhead Contributor

    Gramma used to make ham hocks and beans. She called it Navy bean soup.
     
    TexasRaceLady likes this.
  39. TexasRaceLady

    TexasRaceLady Plank Owner Contributor

    sdj, I just finished my potato. Now, you've got me wanting some of those beans and I'm stuffed.
     
    sdj likes this.
  40. sdj

    sdj Just a race fan

    OOOOOOOwe, those navy beans will have ya tootin for the right of way for sure! :eek: :D
     
    BobbyFord likes this.

Share This Page