^ That is not chili.

I know it wasn't chilly. Quite hot.

the other night i threw beef short ribs(boneless) in the oven.i spiced them up with garlic spice all(try this shit, its really good!),italian seasoning,a pack of grill mates thats supposed to be for chicken,then sweet baby rays,parmesan,and shredded mozzarella.i dont know why i put the cheese on top,but it just seemed like it would taste good.i was right too.suck a fat dick if you dont believe me.

i made spaghetti with bratwurst.for the sauce i took a can of spaghetti sauce,the remainder of a jar of pizza sauce,and two cans of diced tomatos and threw all of that in a pan.then i added grill mates fiery seasoning,salt,italian seasoning,tobasco,lemon juice,ketchup(i had to offset how spicy it got a little),cilantro,green onions,shredded mozzarella,and grated parm.

broiled the bratwursts in the oven and when they were done i chopped them up and threw them in the sauce.the noodles were ritoni(1 box of colored ritoni and the other wheat).it turned out rather well.

I just popped this in the oven. The prep was hellacious but it looks pretty damned good thus far.



Recipe here

last night i made pork chops ala frankie wrapped in tortillas.cooked the chops in the usual suspects(garlic all spice,salt,pepper,and grill mates).but i also added memmi(japanese noodle sauce) sauce to the olive oil i was cooking it in.for the sauce i used enchilada sauce,tobasco sauce,lemon juice,avocado,salt,and a little ketchup(i think).

and tonight i made beef fajitas.the beef was seasoned with garlic all,salt,italian seasoning,and memmi sauce.it turned out really sexy tasting(like when you bite into it the meat melts in your mouth with a buttery flavor almost).wrapped it in flour tortillas,melted some pepper jack ontop,and topped it off with sour cream.

I swear you've gone gay.

steezo dont be afraid of my flavor.

I will not savor that flavor.

"Not with that attitude you shilly goose."

What else did you learn in prison? You know I'm an alcoholic, right? Got any good hooch? Alcohol is a social lubricant.

pruno doesnt give you the greatest buzz actually.but its an alright one.

and actually it was thousand island dressing,not ketchup i mixed into the sauce i made for the fajitas the other night.put in some sweet relish also.

i made burritos tonight that turned out rather well.i marinated the beef this morning to let the flavor seep in.i put memmi sauce,terriyaki sauce,salt,pepper,garlic spice all,tobasco sauce,and olive oil in the bag and shook it up generously.

come dinner time,i threw them on the pan and lightly coated them in pico de gallo(the off brand stuff that almost tastes like tajin,thats made to be sprinkled on fruits,veggies,and meats),some more pepper,and a little more garlic all.i cooked them to be rare and medium rare(different size cuts,cooked differently).then just threw them in a tortilla and slapped on some sour cream and tobasco.mmm delicious.

Chicken Tikka Masala. It's supposed to be served over steamed rice, but I threw in some little potatoes instead and let it simmer until they were tender.

the other night i made lasagna with fresh mozzarella,ricotta,parmesan,and prego fresh mushroom sauce that i added italian seasoning to.

i made a spread tonight.i snapped churritos in half(those little brown crunchy sticks),pulled beer sprayed roasted chicken from North Gate market apart,pulled apart chicharone cone carne,threw in guacamole,and some potato salad,then emptied the hot sauce that came with the churritos.i ate a decent amount of it before deciding to add some ranch dressing and a little water(it was kind of dry.

fuck am i stuffed now.i had to drink some picot after i ate.

I've been using the grill on the patio a lot. Made some killer bbq pulled pork and some chicken breast and ribs the last week or so. I cooked a tenderloin in the crock pot overnight and then pulled it apart, put it on alum. foil with extra sauce and on the grill to char and smoke it. Really good ! My favorite bbq sauce to use is the cheap Sugar Rays you get at the dollar store.

i received an email for half off a large or xtra large papa johns last night.so i ordered a thin crust pineapples and onions.it was pretty good.although i wish i wouldve tried pepperonis and pineapples instead.i know its supposed to be canadian bacon but i wanted to try something new.

in the past with costco take and bake cheese pizzas ive made pineapple,canadian bacon,and black olives(all with costco bought stuff) and it tastes pretty good.put the flavor in your mouth you should.i want to try to the aforementioned pizza but add portabello mushrooms to it also.tits it could be.may the wads be with you.

I can't fucking eat Papa John's pizza. It taste like there's a cup of sugar in the dough and another one in the sauce. It also absolutely destroys my blood sugar. All pizza does, really, but Papa John's is the worst. Of the major pizza chains, I probably eat Domino's pizza the most often. It's not too sweet and there's nothing offensive about it. I'm not saying it's great, but it's a step above frozen pizza. Plus I love being able to order from an iPhone app. My favorite pizza chain is probably Round Table, but they're all the way on the other side of town and don't deliver here.

BTW Frankie, I know you have trouble with rules and logic, but this is a thread about "What Are You Cooking Tonight?" not "What Pizza Place I Got Dinner From." I'm cooking a slow smoked turkey. I know it's an odd time of the year to make a turkey since Thanksgiving is next week, but I've had one in the freezer for a year now and wanted to get rid of it. I cured it for 2 days or so almost like you'd cure a ham and I'll be throwing it on the smoker soon for 6-8 hours.

1.)this is true.

now having said that,

2.)whatd you cure your turkey of?

but seriously i didnt think there was another thread for what you ate,so i just threw it in here.but back on topic,i made another spread.warmed up a cup of noodles,then threw in tempura covered orange chicken.

Why don't you try the "lunch" thread started by Loopnode. Or even start a "Supper" Thread. That way, if you start it I can ignore it completely.

I post in this thread about Supper Club a good bit, which I'm not strictly in charge of planning or executing, but I normally help with the cooking.

Edit: or here's an even better suggestion: Just post your stuff in the comments on Alex Panzer's blog "TheShitIEat". Because you eat garbage.

I bet you eat Kool-Aid on Froot loops for breakfast.

I used the brine recipe below. It's from a charcuterie book by Michael Ruhlman. I basically tripled it because it's a 17lb turkey. I also added some red pepper flakes and a bag of the fresh poultry herbs that grocery stores stock around Thanksgiving. I brined it for 2.5 days, soaked it in cold water for 4 hours to reduce the salt in the meat and then let it air dry in the fridge for a day. My smoker is heating up to 140° and I plan to throw on some chunks of both pecan and cherry wood. I'll increase the temp of the smoker by 10-15° every hour until the internal meat temp gets up to 160-165° in the breast. I think the brine recipe has too much salt so I hope the cold water soak helped.

1 gallon water
350g salt
125g sugar
42g pink salt (not Himalayan pink salt, a mix of 6.25% sodium nitrite, like what's used to cure bacon/ham/corned beef/etc.)
2 bunches fresh tarragon
5 cloves garlic, crushed with flat of knife
a couple bay leaves
20g black peppercorns

Can you recommend a brine mixture and procedure to prepare pheasant? I have 8 I shot. I want to cook 2 next week to experiment then the other 6 for thanksgiving. I can convert quantities so don't worry about the amounts as long as the ratio is correct.

I can pretty well say two days is too long to brine a pheasant.

I think 3-4 hours is long enough for pheasant. Maybe even less. A really simple brine recipe/ratio is something like this:

1 gallon cold water
3/4 cup kosher salt
1/2 cup light brown sugar

You can add whatever herbs/peppercorns/spices you want as long as they're salt/sugar free. And when I cooked some Alaska spruce hens one time, I draped the birds with strips of bacon to add some fat for the first half of the cook before and then removed them so the meat would brown evenly. It helped a lot.

The best improvement to any recipe I've achieved is when I pre-brined some cut up chicken breasts for a fried chicken finger recipe. The cooked chicken fingers were literally bursting with juice. Without brining, they were kinda dry. This recipe here, but with a 1/2 hour to an hour in the above brine before breading them: http://foodwishes.blogspot.com/2010/01/let-your-chicken-fingers-do-walking.html

Did you brine that turkey for 2.5 days because you got...ummm...distracted? Because that's a long time. I'd almost consider it salt-cured at that point.

I hope the cold water will flush the meat for you and thanks a ton for the pheasant advice. I will likely go longer (say, 11pm until the next morning) with the first two and see where we stand after that. I plan to loosely stuff them with veggies and herbs and truss them and bake them like a turkey or whole chicken. If overnight is enough brining for the first two, then no oven bag. If dry, then oven bags and if too salty, then less time in the brine.

The recipe actually called for a 2 day brine. It is a 17lb turkey. And it did not call for the fresh water soak afterward. Something about the brine mixture looked too salty for me so I decided to do the fresh water soak, air chill combo on my own. This is not a normal smoke roasted turkey. It's meant to be like the sliced smoked turkey lunchmeat that you get at the store when you buy some Hormel's (or whatever brand) smoked turkey. It's like treating a turkey like a ham and then almost cold smoking it, but you slowly bring it up to 165 degrees. The sodium nitrite makes this safe to do without turning the turkey into a massive salmonella colony.

I still haven't put the damn thing on the smoker, btw and it's after 8pm. The temp is stabilized at 140° but the charcoal is still giving off its own smoke. On a charcoal grill, you have to wait until it burns off its own volatiles and stops giving off nasty smoke before you add the smoke wood.

People will bitch, probably yourself included but gas heat and wood for smoke is hard to beat for temp and flavor control.

Edi: I know guys who spend more time brining their smoke wood than the meat. Sadly.

Wood chunks go on dry. And it would be hard to explain, but I have a remote controlled ceramic charcoal bbq grill/smoker. I'm watching that Walter Mitty movie and monitoring my grill at the same time right now. 135° and climbing after adding the turkey.

Drank a bottle of Maker's 46. Passed out, thought I'd ruined everything. The smoker was at almost 250° and the turkey had been on for 6+ hours. Checked the breast temp and it was only 140°, so all is well and it looks great. Here's a before and after pic. I rubbed it with olive oil, pepper and granulated garlic before putting it on the smoker. It should be done in about an hour or so after about 8 hours total on the smoker.

The final product. Perfectly, evenly cooked.

And I;m drunk at 7;30am.

Fuck me that turkey was good though.

Chicken fried some venison tenderloin with garlic, salt and pepper. Fukken delicious. A lot milder than I expected from memory. One of my favorite waitresses brought it to me.

That's what Panzer's kitchen looks like. Just add more olive oil and Windex to make an Alex Pizza Supreme.

Just put some Windex on it.

so steezo,whatd it end up tasing like?does it really end up like sliced turkey from the store?

Yeah, it does actually. The amount of smokiness is just perfect. My only wish is that it wasn't such an oddball bird. It's some kind of organic, free-range heritage turkey. Compared to your ordinary Thanksgiving turkey which is all breast, this thing has hardly any breast meat. And it has that big old breast bone poking out. It's just kind of goofy looking.

Fine looking bird, steez.

I usually do a big turkey dinner a couple of weeks before Thanksgiving. A practice run, plus there's nothing better or easier. I'm seriously thinking about breaking out the deep fryer this year.

i might have to try cooking one like this sometime.

I'm cooking a trial run of pheasant tonight using this recipe as a guideline http://honest-food.net/wild-game/pheasant-quail-partridge-chukar-recipes/simple-roast-pheasant/

The processor cut the backbone out completely so it was difficult to stuff and truss but I have them wrapped up after a fashion.

I also used some of the greek seasoning I failed to mail to Steezo. (I'll get it to you, buddy).

Chicken and dumplings in the slow cooker.

The pheasant was great. Seeing as they were wild birds I brined them to the longer end of the scale...about 7 hrs. I will decrease that as they tasted a little salty. I also used too much of that Greek seasoning- but not over the top too much. These are just tweaks I will try. I will also bake them a little longer on the low temp end of things.

On the other hand, I may just give the remaining birds to my Austrian chef friend to cook. Yeah, I will only get two birds back out of 6 but they will be delicious.

^^^ The brine you used was a bit saltier than the one I recommended. Your recipe used 1 cup/gallon of water vs. the 3/4cup/gallon I recommended. The more salt you use, the shorter the brining duration should be. Soaking the birds in just cold water for an hour or so afterwards helps keep them from being too salty. And I don't know if that amazing Greek season has salt in it, but after a bird has been brined it's best to use a spice rub that is salt free.

Don't know about tonight but this morning I had 3 eggs over easy , deer steak and whole wheat toast and jelly.

I took Steezo's advice and modified that recipe even further. I just popped 4 pheasant in the oven a little while ago. Hopefully they will be less salty and tastier this go around.

I also have a couple pounds of peanuts boiling but that is more related to all the football I'll watch this weekend than the Holiday.

This is the first two birds

That looks good. Those birds look lean and I'd maybe drape some strips of bacon over them.

what do boiled peanuts end up tasting like?i dont think ive ever heard of such a thing(keep in mind im a spic).

Kind of beany and slimy. I hate them.

like a mini bite of weird peanut butter?

To me it loses the peanut taste altogether and tastes like a bean. Not a good bean. Try some and get back to me.

If I had to compare them to something it would be to salty black-eyed peas.

Cranberry a la Jeej. Wine courtesy of Ms. Jerkins.