That is definitely not from " Maccas ".
THE TOTALLY UNOFFICIAL AAPK COOKBOOK
- 1967redrider
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Sorry I missed this, Ryan, it looks deeeeeeeeeeelicious!
That looks awesome, Tom!
I cooked a 6 lb. whole chicken in our turkey cooker this past weekend. Had this bird on 325° for 30 minutes, the skin was nice and crispy but the meat was mouthwatering juicy. I did a Slap Yo Mama dry rub since there's something in Old Bay that my brother is allergic to. But I did do some Old Bay wings, they cooked perfectly at the same temperature in 15 minutes. Apparently we were out of Zataran's or I would have tried that on some wings. Chicken "before" and "after" pictures.
Pocket, fixed, machete, axe, it's all good!
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Made this for tonight's dinner. A beef mince, vegetable and pasta casserole. We had our coldest day for the year today, needed some warming up.
- treefarmer
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Cudgee, that looks mighty good! Good on the cold day's y'all are experiencing.
However, please explain to me "beef mince" and "paste". Guessing beef mince to be ground beef, maybe. Paste is not in my understanding when it comes to cooking except for tomato paste and such.
Expand this old red neck's culinary understanding, please.
Treefarmer
However, please explain to me "beef mince" and "paste". Guessing beef mince to be ground beef, maybe. Paste is not in my understanding when it comes to cooking except for tomato paste and such.
Expand this old red neck's culinary understanding, please.
Treefarmer
A GUN IN THE HAND IS BETTER THAN A COP ON THE PHONE.
- 1967redrider
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Nice, cudgee. Don't talk "cold" to the Canadians right now. I have the same questions Tree has.
Pocket, fixed, machete, axe, it's all good!
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Beef mince is ground beef, as in put through the mincing machine, same as the beef you make hamburgers with. And my fault, the paste is " Pasta ". spelling mistake, sorry. And as an update, was magnificent, and like all stews and casseroles and such, they are better the next day, so going to have some on toast for breakfast for your Independence Day. It is 7.50AM on Sunday 4th of July here.
- Paladin
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Here is why eating BBQ is not near as much fun as it used to be. It isn't even a 'big' brisket.
Ray
Ray
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God Bless the USA
Please visit my store SWEETWATER KNIVES
"Buy more ammo" - Johnnie Fain
"I'm glad I ain't scared to be lazy." Augustus McCrae
- tongueriver
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Ouch! Beef femur bones for the dog now cost more than ribeye steaks did back when I was young and purty.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Any one heard from Ryan, he was a regular on this thread and have not seen him post for a while.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
I texted with Ryan a week or so ago - he’s taking a hiatus from AAPK to focus on family.
Tom
AAPK Administrator
Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.
AAPK Administrator
Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Thanks for that, glad that he is well, and focusing on more important matters. Was just a bit concerned, he is one of the really good people on the forum. Take care.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Here with us the weather started to get cold and it's time for Cream soup with mushrooms, sour cream and croton.
- 1967redrider
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
I'd love to try that, Georgi.
Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.
Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.
Pocket, fixed, machete, axe, it's all good!
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Looks great!! Gotta love all the different types of potatoe salad.1967redrider wrote: ↑Tue Nov 02, 2021 12:47 am I'd love to try that, Georgi.
Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.
- 1967redrider
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
woodwalker wrote: ↑Tue Nov 02, 2021 1:03 amLooks great!! Gotta love all the different types of potatoe salad.1967redrider wrote: ↑Tue Nov 02, 2021 12:47 am I'd love to try that, Georgi.
Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.
Anything cooked in bacon grease has got to be good.
Pocket, fixed, machete, axe, it's all good!
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Good little tip for cooking potato's for potato salad. Cut to size, place in saucepan with cold water, bring to boil covered, soon as it hits the boil, turn off heat and leave in the water for 10 minutes then drain and let cool. Won't go mushy.1967redrider wrote: ↑Tue Nov 02, 2021 12:47 am I'd love to try that, Georgi.
Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.
- 1967redrider
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Nice tip, cudgee.
Pocket, fixed, machete, axe, it's all good!
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
You're going to look awfully silly with that knife sticking out of your @#$. -Clint Eastwood, High Plains Drifter
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Three of my home made treats.
Pralines with roasted chopped almonds.
Piecrust delights with praline topping that was put through a blender.
My vanilla ice cream.
I had to cease and desist my stringent eating regiment to test this stuff.
Oh, and a splash of good strong coffee.
Pralines with roasted chopped almonds.
Piecrust delights with praline topping that was put through a blender.
My vanilla ice cream.
I had to cease and desist my stringent eating regiment to test this stuff.
Oh, and a splash of good strong coffee.
Joe
- treefarmer
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Joe, that'll make you into a "big boy"!
Looks mighty delicious.
Treefarmer
Looks mighty delicious.
Treefarmer
A GUN IN THE HAND IS BETTER THAN A COP ON THE PHONE.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Thanks treefarmer, it is tasty but I need to turn away from it. I don't need all that sugar.
Joe
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
I am getting this full Mangaspot shoulder(20+lb) ready for a 24 hour smoke on hickory and oak. I am injecting and putting it in a brine for 18 hours. I use kosher salt, prauge powder, turkish bay leaves, garlic cloves, onion, quality maple syrup, locally made whiskey, all spice berries, peppercorns, dundicut peppers. I will dry it for a few hours in the fridge before rubbing with my own rub. Smoke it on my Big Green Egg with a full load of hickory and oak, which should go the entire 24 hours.
- treefarmer
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Montanaman,
Pictures as you proceed would be neat if you have time.
Adding the Prague powder to a whole piece of meat is new to me. We use it when smoking mixed meats (sausages)that will be stored in the freezer.
Never used it on a piece of meat destined to be eaten as soon as the smoking is done. Maybe I'm overthinking this?
Treefarmer
Pictures as you proceed would be neat if you have time.
Adding the Prague powder to a whole piece of meat is new to me. We use it when smoking mixed meats (sausages)that will be stored in the freezer.
Never used it on a piece of meat destined to be eaten as soon as the smoking is done. Maybe I'm overthinking this?
Treefarmer
A GUN IN THE HAND IS BETTER THAN A COP ON THE PHONE.
- WillyCamaro
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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Kris! Save a place for me buddy, I'm on my way!
"Never, never, never give up."
Winston Churchill
Take therefore no thought for the morrow: for the morrow shall take thought for the things of itself. Sufficient unto the day is the evil thereof.
Matthew 6:34
Winston Churchill
Take therefore no thought for the morrow: for the morrow shall take thought for the things of itself. Sufficient unto the day is the evil thereof.
Matthew 6:34
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Will do! Thanks Willy
I only use a small amount of PP#1 in brines(1 tsp per 1 cup kosher salt), use a little more when I am curing hams, and PP #2 sometimes, which has added sodium nitrate. I will take a few pics, will put it on in the morning. If I remember this beautiful hog was about 290# hanging.treefarmer wrote: ↑Tue Nov 23, 2021 7:18 pm Montanaman,
Pictures as you proceed would be neat if you have time.
Adding the Prague powder to a whole piece of meat is new to me. We use it when smoking mixed meats (sausages)that will be stored in the freezer.
Never used it on a piece of meat destined to be eaten as soon as the smoking is done. Maybe I'm overthinking this?
Treefarmer