THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[zp4ja]

That looks phenomenal Eustace. Will have to try making that.

In the US, horseradish is mainly used on good beef like prime rib as a condiment.
I don't really use in any dishes (yet). More of a spicy side for just about anything.
First time I made it. Interestingly, the hotness can be fine tuned after blending by when and how much white vinegar you add. The vinegar mellows the heat if added immediately. Wait 2 or 3 minutes to add a small amount, flavorful lava.

[Eustace]

Beans and mushrooms stew and tomato and marinated aubergines salad

[Eustace]

My daughter's brownie

[zp4ja]

Tasty looking brownies there Eustace. Hope you and yours are well.

Cooked up at brisket for 17 hours. Peach paper wrap at 165 before the "stall". Haven't made one in a while.

Juicy and delicious!

Made some salsa as a condiment. Hot and bursting with flavor.

Jerry

[zp4ja]

And this today to compliment the brisket and salsa.

Baby red potatoe medley, HOT!

Asparagus medley with sweet peppers, etc, etc, etc...

Pre cook/ prep pics.

[zp4ja]

Finished product medley (s)

Delicious.

[Eustace]

Finished product medley (s)

Delicious.

I went through the greengrocer yesterday, but unfortunately didn't have asparagus. I bought peppers.

[cudgee]

Tasty looking brownies there Eustace. Hope you and yours are well.

Cooked up at brisket for 17 hours. Peach paper wrap at 165 before the "stall". Haven't made one in a while.

Juicy and delicious!

Made some salsa as a condiment. Hot and bursting with flavor.

Jerry

You never fail to deliver my friend.

[zp4ja]

Thanks. I try.

Hope you are well Brother!

Jerry

[Waukonda]

Finished product medley (s)

Delicious.

Hi Jerry, I grill/prepare Asparagus in different ways in combination with other vegetables, but find myself intrigued with your picture. Do you mind divulging what all is going on in that first pic, as far as ingredients and seasonings? It looks great!!!!

[zp4ja]

Sorry for delayed response Ike. Such as life...

No worries with sharing what I cook. Why I post here.

The potatoes were way hotter. But asparagus was spicy as well. That was first picture. Potatoes had Carolina Reaper, habanero, jalapeño, serrano, garlic, etc. Holy Cow seasoning.
Oven bake at 350, fluffy as heck.

Always use a ton of garlic. Crushed press in this case. Multi color sweet peppers, jalapeño, Holy Cow seasoning from Meat Church. Best seasoning ever. Make my own rub from time to time which are always good. Best shelf bought I buy. Bowl and copious olive oil and/or butter. Likely shallots in there as well. I wing it and really don't do recipes per say. Toss and grill.
Smoked on a smoker until done. Delicious! That asparagus was stellar.

Thanks for asking. Jerry

PS. I cooked this recently and end users were stunned it was chuck roast. 17 hour low and slow like brisket. The end.

[Waukonda]

Sorry for delayed response Ike. Such as life...

No worries with sharing what I cook. Why I post here.

The potatoes were way hotter. But asparagus was spicy as well. That was first picture. Potatoes had Carolina Reaper, habanero, jalapeño, serrano, garlic, etc. Holy Cow seasoning.
Oven bake at 350, fluffy as heck.

Always use a ton of garlic. Crushed press in this case. Multi color sweet peppers, jalapeño, Holy Cow seasoning from Meat Church. Best seasoning ever. Make my own rub from time to time which are always good. Best shelf bought I buy. Bowl and copious olive oil and/or butter. Likely shallots in there as well. I wing it and really don't do recipes per say. Toss and grill.
Smoked on a smoker until done. Delicious! That asparagus was stellar.

Thanks for asking. Jerry

PS. I cooked this recently and end users were stunned it was chuck roast. 17 hour low and slow like brisket. The end.

Thanks for the info, I appreciate it! I think I will pass on the Carolina Reaper, but I am a fan of all the other peppers that you mentioned. I am not familiar with Holy Cow seasoning, but will pick it up.

Chuck Roast option sounds great, I will definitely try that in the near future. Thanks again, I enjoy your posts/pictures across this and other threads that you frequent.

[zp4ja]

Thanks Ike!

Cooked a bunch of other stuff since my post. Another 11.5 hour Chuck Roast. IT about 170 degrees. Reverse sear in oven at 500 degrees, 4 minutes per side.

Juicy.

Jerry

[1967redrider]

Looks deeeeeeeeeeeeelicious as usual, Jerry!

[zp4ja]

Thanks John. Hope life is well in GSP land!

It turned out pretty darn good. The broiler post smoker reverse sear really sets it off.

Take care, Jerry

[Eustace]

Cretan cuisine.
Rabit stew, stafed courgette flowers and vine leaves with greek yogurt, stafed with cheese sepia wit mustard souse, and with the dessert, a small bottle of homemade brandy is necessarily served free of charge. As the locals say, this is the spiritual connection between the main course and the dessert.

[Jeepergeo]

We made a Low Country Boil for the Elks Lodge. It was the second time we made it, and unfortunately this time our budget did not allow for mussels or clams, though we did find some small but tasty scallops at a reasonable price and included them in the boil.

[zp4ja]

Looks awesome Jeeper! Love a good medley of all sorts of good food.

Low country boil is jambalaya or gumbo? Might be way off. Asking for a friend...

Take care, Jerry

[Eustace]

Some pickles

[zp4ja]

Smoked Spatchcock Chicken with chicken bone broth injection. Butter and lime baste, every 5 minutes. Reverse broiler sear.

[Eustace]

Greek style moussaka

[Eustace]

Nut and seed crackers.
Contains walnuts, pumpkin and sunflower seeds, flaxseed, sesame, chia and caraway seeds.