What's on your plate today?

[Tall Paul]

I did breakfast sandwich delivery today.

 

[Scap]

Pretty sure I had half a pan of dressing and half a sweet potato pie. Not sure what else may have been collateral damage. I'm going to go hibernate for a few days now

 

[smellysell]

Taken pre-gravy

Also not shown:
Cranberry sauce
Jello pineapple
Pink fluff
Cheesecake
Pumpkin pie

 

[The Black Cloud]

Thanksgiving dinner with my parents and my GF in our backyard.

New item by Jeff Krueger

photos.app.goo.gl

 

[CigarMan Andy]

 

[CMontoya79]

Cajun seasoned (injected) bird. Plate of bird, mashed taters, gravy/green chile, stuffing, green bean casserole, cranberry sauce, roll.

 

[TexasTraveler]

Cowboy style beans slow cooking should be ready for dinner.. Will bake some sweet cornbread as dinner gets closer...

 

[jfields]

Made a huge pot of chicken noodle soup and just got done canning 24 quarts of it today. Half gluten free for the wife (she’s intolerant), and half regular for Charleigh, Noah, and I.

 

[The Black Cloud]

One of my favorite gastropubs is closing until sometime next year. Had to get some of their wings which are the finest around, in my opinion.

New item by Jeff Krueger

photos.app.goo.gl

 

[Tall Paul]

Nachos and football!!!

 

[CarsonTheCat]

I love my InstantPot! If you don't have one, you should get one. Making a BIG pot of chicken cacciatore, enough for 3 nights worth of dinners.

 

[thinde]

Thanksgiving turkey this year was pretty small. We got a great Thanksgiving dinner, a couple of lunches and plenty of material for stock and enough meat for soup sometime in the near future. This past Sunday I tried Ina Garten’s Coq Au Vin. It was a pretty easy recipe, a lot like Braised Short Ribs but in the oven for 60 minutes rather than 3 hours. We liked it a lot.

 

[smellysell]

Not in the oven yet, but getting ready to be smoked on Giftmas!

 

[Rocketman]

That looks great. Can you elaborate? Smoke time, roasted afterward? Any spices or rubs? Cold smoke or hot?

Thank you, RM

 

[smellysell]

That looks great. Can you elaborate? Smoke time, roasted afterward? Any spices or rubs? Cold smoke or hot?

Thank you, RM

I'll smoke it at 250 until rare, then finish to medium rare at as hot as I can get my oven to put a nice crust on it. I'll do some sort of rub, not sure what yet, but something pretty mild as I want the meat and smoke to shine. Still have a few weeks to figure it out.

 

[Rocketman]

Beautiful looking roast. Is that Rib?

 

[smellysell]

Beautiful looking roast. Is that Rib?

Yep

 

[streetrod]

9 lb. pork butt in the oven since 8AM this morning. Been marinating in the fridge since yesterday

 

[Rocketman]

You guys are making me hungry! Streetrod, can you tell us about your marinade? I am sorely lacking in the marinade department for pork and would appreciate knowing what you do.

 

[streetrod]

You guys are making me hungry! Streetrod, can you tell us about your marinade? I am sorely lacking in the marinade department for pork and would appreciate knowing what you do.

I am a real hack at this marinade thing, but here goes.First I poke lots of holes in the fat & stuff them with fresh garlic. I am kind new to this and am partial to the taste of the Cuban Mojo (Goya) so I try to replicate that if possible each time though it does taste a little different.. I start off with about a cup of water, a cup of orange juice and 2 to 4 oz of lemon juice ( adjust to taste). I then add salt. Black pepper, onion powder, celery powder, garlic powder & a teaspoon of sugar. Mix all together and start tasting & adjusting until I get a taste I like. Cover meat with marinade & put in the oven covered at 275 for around 6-8 hours basting every half hour. The last 20 minutes I put the oven on 450 broil to crithe fat.
Like I said I am a real hack & just keep adjusting the ingredients until I get a taste I like.
if all else fails , buy a bottle of Goya Mojo criollo & call it a day