Whatcha cookin'?

[Turbodog]

Today is did some semi=jerk pork pieces (loin) on the egg. Later, as an afterthought, I salt and peppered a dry aged ribey (angus) from ROuse's. I through it on the egg cold i always let beef sit out prior to cooking), turned it every 20 minutes abd left it on at temps between 220 and 150 for 105 minutes. I took it of, wrapped it in foil. A few hours later, after finishing some boudin and sausage, I put it back on for 15 minutes, 250 degrees. This was one fine piece of beef. one steak, 14 oz., ($10.99/lb). Good stuff! medium rare, fat was divine. no better steak anywhere tonight.

[Isabella Maja]

Good grief, TD, your description of the rib eye is cruel.
Shame on you!!!
One day I will have a BGE.

EC, dinner is served promptly at 10pm.
Can you hang with a later dining schedule?

Your bread & butter sound great!
Since you're bringing bread, we'll forgo the pizza.
However we'll have the toppings as a side dish & I'll add some really good bacon. We'll have a hearts of palm, artichoke & avocado salad as well.
What kind of dressing would you like?

[Oyster]

Whoa Boy! Busy week. Started with Shrimp & Corn Bisque, St. Louis Ribs, Kiebalsa & Hot Boudin. Followed with Crawfish Sauce Piquant. Leftovers kept the troops going for a few days. Today, started with Pizza for breakfast, trip to Shrimp Lot for 6 Lbs beauties, Rouses' for regular goodies. Wife did the Italian Baked Chicken Thighs. I boiled most of the shrimp for Remoulade Salad tomorrow, to go along with the Lump Crab from Rouse ($9 Lb.) Probably do Gal's Crab w/Avacado Creole Mustard Vinaigrette. Did Barbeque Shrimp for dinner. Still have huge Pork Butt to cook, Baby Back Ribs, and T-bones for tomorrow/Monday.

Wow. What do people in Mid-America eat???

Guess eliminate the Shrimp, Crawfish and Crab and they fix the Pork Butt, Ribs and Chicken.

Glad I live here!!!!!

[Schuarta]

Whoa Boy! Busy week...

Wow. What do people in Mid-America eat???

...Glad I live here!!!!!

Olive Garden, Red Lobster, Applebees...........

You got the idea. Sure wish I lived in NOLA too.

[edible complex]

EC, dinner is served promptly at 10pm.
Can you hang with a later dining schedule?

dang, I'm cooking chicken mole today. next time, I'm in. and yes, can eat anytime, anywhere.

[Isabella Maja]

dang, I'm cooking chicken mole today. next time, I'm in. and yes, can eat anytime, anywhere.

Homemade mole? Dona Maria? I have nothing against Dona Maria, but if you are up for homemade, I have a really good recipe that came from somebody's grandma.

[edible complex]

Homemade mole? Dona Maria? I have nothing against Dona Maria, but if you are up for homemade, I have a really good recipe that came from somebody's grandma.

bring on the recipe. I'm faking that mine is homemade because it is so doctored up from a base of DM. but I do have a prize winning homemade mole in my freezer just waiting to be savored, from the chef that is going to teach me next month how to be real. can there ever be enough mole, I think not.

[Isabella Maja]

bring on the recipe. I'm faking that mine is homemade because it is so doctored up from a base of DM. but I do have a prize winning homemade mole in my freezer just waiting to be savored, from the chef that is going to teach me next month how to be real. can there ever be enough mole, I think not.

Ok, I have to dig it up on the old computer. Give me a few days.
Tell me about this mole in your freezer & your teacher.
NO, there absolutely can never be enough mole!

Edited to say:
I found the mole recipe. I'm going to post it on the recipe board. Let me know if it disappears.

[edible complex]

Tell me about this mole in your freezer & your teacher.
NO, there absolutely can never be enough mole!

Edited to say:
I found the mole recipe. I'm going to post it on the recipe board. Let me know if it disappears.

thnx for the recipe.
the mole is the freezer is from a chef who makes the most amazing mole. she doesn't sell it yet, as she is waiting approval as it has so many ingredients (a labeling and nutrition disclosure process). she gave me a jar, which I'm saving like it's my last supper. when I go back to Eureka, she asked me to join her in the kitchen when she makes it, so I could learn firsthand. I plan to take copious notes and will have a full report on your desk when I return. better yet, I'll share some of what I make and hope to bring back. cheers!

[Turbodog]

Back to where I started. Tonight, I will make a hash out of leftovers. Boiled small white potaotes, jerk seasoned pork fingers, smoked sausage, onions, roasted pablano and serrano chiles. I am anticiating it will be very good.

This weekend, pork fingers, previously discussed smoked ribeye, smoked boudin and sausage. Today one of my brothers cooked on my egg (he is thinking about buying one). I can't wait to hear from him (I have been working).