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Drove to see some family in Indiana. Had a pig roast.


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Making a quick red sauce and rotini with grilled chicken breast for dinner. I might drop a couple eggs inna sauce too
<1 can sauce
<1 can paste
<garlic to taste I like quite a bit
<olive oil
<cracked pepper
<fresh basil
Heat oil in pan, brown garlic and crack pepper over top do not burn the garlic it will fuck everything up then you have to start over
Simmer on low for an hour or two. Add basil at the vary end.
This is basically the recipe my grandmother from Sicily used when she didnt have and tomatos she canned and is a very simple sauce.
I'll brown my chicken and cook it in the sauce. The egg drop if I do it is simple:
<crack egg into sauce
<DO NOT stir
<wait 15 minutes
More pics as it comes along.


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Simmered the chicken for an hour in the sauce. Just put the water on for the pasta.


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That basil in the sauce at the end makes it. Topped with some fresh parm. Magnifico!


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Boudain stuffed jalapeno poppers. There's 2 beef ribs racks, 2 pork ribs racks, and a brisket on already. I'll finish the cream cheese poppers in about an hour and put them on too


I think I saw the guy on the left walking on the highway this morning


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Made another red sauce today. This time I put a pound of ground beef from rancher budy in the sauce. Noodles were made by his wife too.


your family looks like meth enthusiasts


damn shorkcel really got BTFO'd by a soyjak poster…


hey i IATA the autism bud, thanks for bumping da threads


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Beef ribs, pork short ribs, corn, inna foil sausage and poppers inna bag more pics as bbq develops.


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uhh i dont understand what is this thang


fuck dude you're makin me so hungry…
now im gonna feel pathetic while i fry up a slice of spam


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>uhh i dont understand what is this thang
its two racks of spare ribs which are now wrapped
<pic related


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its delicious
<pic related


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Smoking a chicken.


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idk why people mock hillbilly cooking this shit looks far better than some gay cheeto lasagna suburban """rednecks""" throw together while pretending they aint trash


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Made penne w/ red sauce. I put the eggs in as I mentioned in a previous post. What you do if you're going to try it is:
<crack eggs into sauce as it simmers ideally the last 15 mins before you eat
<let eggs sit for 10-15 minutes
<pull em out
After that you wind up with pics related note the sheen on the sauce in first pic that how you know you are doinitrite


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Went to a BBQ competition this weekend. Did pretty well over all. Here's pics.


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spigga thta thang looks like coal lel


damn that brisket looks good. nice smoke ring too


lemme have some of dem beans


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throwin a 1gal batch of mead for T-day in
-1.5# local honey (tell myself it helps w/allergy but its just gud and 8/lb isn't bad)
-pack of blackberry
-couple cloves
-double raisins cuz ⤵
forgot to get an orange, so blackberrys are boofing in now
see how it turns out but idgaf after one glass using this yeast
will prob have to feed it half an orange anyway, scope bubbles this weekend


Status report? Lookin p gub budy


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she's on a steady 12 count bubble since start, keepin my house at 63° tho
gonna order DAP and fermaid just cause i've never used them and it seems lik gud excuse to experiment, hopefully avoid the stank
blackberry & clove is stellar combo, but needs more berries so gonna lightly squash another 2 packs and dump in

tryn new cheap hard cider recipe w/monkfruit sweetner. post full thang but it's eyeballed and not much diff other than brands


made ceasar dressing a few days ago from scratch. cooked a sauce again tonight from some tomatos outta the garden


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Forgot pix


How's tha potion coming along?


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I made a spinach and cheese omelet, does this count?


look great, i need to make more time for that stuff
gifted most of it, got a bottle rose mead in return which is cool
came out ok, they put so much crap in store bought stuff its hard to gauge. homemade apple joos will be next
DAP and fermaid are konami code, it's overkill for cider but will be handy for mead during temp fluctuations
mead came out stronk. i get why vikqweens got a rep for raping, not even using wild yeast


>homemade apple joos
Sounds pretty good can't wait to see how it turns out
>mead came out stronk


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Made braciole for Christmas dinner with sauce.


gyat damn looks gud. any luck w your rancher bros for meats?
slow cooked stroganoff and smoked a brisket but didnt take any pics. sure i'm just late but espresso rub is fucking titty/10, no mustard just spice. crazy bark


>any luck w your rancher bros for meats?
Oh hell yeah, that's who I got the top round from. It made a difference tbh
That espresso rub is pretty fuggin good


nice what'd you score? hard goin store bought


how do i make frens with ranchers and farmers? i live out in the cuntside but nt on farmable land and i wanna learn about that shit and also get meat and crops from them to cook


For the braciole I got 3 lbs of top round. I usually go for his NY Strips, they are pretty great. The ribs and beef Sausages are a good second, and the ground beef never fails.
See if there are any farmers markets in the neighboring areas, that's a good start. Ask if there are local farms around that offer goods, etc. If they are on more than a few acres most likely they are selling something somewhere. There might be signs near driveways, or at highway junctions too. Local clerks at convenience stores, or small market type places would be a good place to ask too.


nice haul budy. any luck on 1/4 cow yet?
my guy's dodging me for some reason. we chatted about hating gommies too :(


can you make a general tsos chicken omelette k thx


>any luck on 1/4 cow yet?
No, only because I don't have space for a freezer currently, and no one I know really does either.
Sometimes those guys just dissappear like that. One of my old bosses used to talk to a rancher a few years back like that and he just vanished similarly.


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This was all I got from my tomato plants this season. The plants didn't get near as big as they have in years prior either :/
Maybe this year will do better.


you still did better than me a couple years ago
i got some decent sized ones but they took a long time to sprout this was my first time doing gardening and i didn't have anything for them to grow up onto, i nigrigged one out of some sticks and a piece of plastic mesh fence i found but it outgrew that pretty quick, only used one of them anyways in a pasta dish but it was pretty gud
now im in a different apartment with a tiny balcony that gets no sunlight
i miss gardening


my b thought you had a line on a freezer share
didn't know that. must be cool to just up and fuck off and go be outside somewhere else on a whim. long as the aliums didnt get em


>freezer share
Dude I asked who has a freezer kept griping about it, he's a space cadet tbh. prime reason why you shouldn't smoke dabs all day erry day In the end he wanted basically all the good cuts for storing it I said lolno


what a fag. just hook up bros up and they'll hook u up later idgi
i'd let you park your meat in my freezer any day bb


that hog has seen better days…..


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Got bored made spaghetti and meatballs. I have not used the blinker fluid yet, that's for a special occasion.


maybe its clogged?
i know a trick…


kang size balls u got there
>clean cast iron, nasty stovetop
are you me?


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elk sausage, threw it in loaded breakfast burrito
would eat again


Vary nice budy looks tasty


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Well, it's that time of year again. We had the crawfish boil on 4/20 not a dude weed guy I did take quite a bit of acid after we stopped cooking


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cookout in the rain is gud times, even thirst trapped the footfags
keep forgettin to take pics of shit. smoker season finally though


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Here's the minestrone I finally made. I used the last of my carrots from the garden, and some basil, oregano, and parsley I'm growing too. It's not a traditional minestrone, I used sausage and chopped bacon I it. It's p gud tbh


i wanna try ur cookin bud


/h/ tism meet up when?


would be cool ngl
i can already imagine everyone sitting silently and awkwardly for several hours– the silence occasionally broken by the sound of clanking silverware and the gentle gurgle of food cooking in the background
after eating, everyone would mumble some goodbyes while avoiding eye contact before raucously posting ITT about the /h/ meetup >we just had


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put too much mustard powder on the ribs. it tasted ok, made for a bad ascetic visual look steaks came out medium rare


bit too rare for me but looks gud


now that's grillin. what'd you put on them ribs?


Mustard powder, slap ya mama white pepper seasoning and a rib rub I’ve got


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Im grillin 3 racks today and a pack of thighs. Ribs made the same way as last time, I added a bit of cumin to experiment.


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Gotta say the cumin added a bit more than expected in a good way. Ribs were rubbed with:
<some rando rub I have
<slap ya mama white pepper blend
< mustard powder
Chikuns has:
<slap ya mama craka peppa
<powdur time
<gurlic stuft inem hoes


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Sleepy piggy


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keep forgetting pics did smoked beer butt chicken for first time, total game changer
doin mushroom ravioli from scratch 70% chance i forget pics

>dem poppers
makin me HONGRY. cumin rules on ribs. far as store bought famous daves is prob my favorite, slap some 'devil spit' on it. my homemade doesnt touch it


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sry for hijacking your thread but we don't need another /ck/ thread for just one post.
years ago i got a cast iron griddle pan as a bday gift but i never used it because i didn't think they'd produce good results. tried it out today and was blown away how good my pork came out. certainly a viable option when you don't want to fire up the girl


all cookbros allowed. how'd you cook the chops?

aside from burgers cast iron>girll imo especially once you get searing down. gotta try steak in it, grilled steak's nasty to me now
-dry age in fridge
-bring it room temp, salt and pepp (both coarse grind) the fuck out of it
-seriously dont skimp espec on pepp
-fan on, get pan uncomfortably hot
-tong steak in, press flat against pan (ensures thorough crust)
-time depends on your stove but i do two mins ea side, then 1 min ea side on a gaswitchz for med rare
-for ref when steak releases on it's own from pan it should come out rare after resting, +~30 seconds ea side should bump up one rarity grade if you got it hot enough

since its a newer pan i'd prob slide a baby fat trimming around first to oil up


cast iron is the goat budy especially when youve got it seasoned
i only ever clean crusty stuck on shit off of it with coarse salt + chainmail scrubber, otherwise i'll just wipe out excess oil/fat with a paper towel, add a tiny bit of avocado oil and smear it around until its evenly coated and then leave it on the eye on low heat for a minute or two to bake in the flavors
always looks nice and shiny afterwards too


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Just got done cooking bone-in ribeye on the cast iron. Imo it’s the best way to do it. Topped with dill butter and red onion from my garden.


thang lookin fine, that dill and yumion is great touch
prob sacrilege but i take off the bone to get it flat for searing, can never get em to cook right


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Happy 4th of July!


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happy belated 4th of july budy
whta little feller over there?


what are those handles made from? lookin like antlers or wood or idk what
also do you remove the charred stuff before eating?


>do you remove the charred stuff before eating
no? not him but are you supposed to do that? i always just eat it all it has a nice flavor to it if the cook didnt fuck it up


that's the bark, best part of smokin. gotta try it
not 4th bro


>little feller
Cast iron winged piggu
They are made from elk antlers
>charred stuff
That’s the bark, it’s where the majority of the flavor is. You don’t ever remove that

t. 4thbro

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