Where has the Good DR gone? Havent seen Doc P post any food shots for a min! Hope all is well
Well Hank,,, frankly im afraid I just can no longer live up to the Resident Food Critic. NOT,,, Heres Breakfast
Had a left over breaded pork tenderloin, so I made a salad for breakfast.
Spring mix greens Colby Jack(shreaded) Havarti(sliced) garlic croutons, and a little Kens Steak House Blue Cheese dressing.
Oh, and by the way this IS Food Porn, and like ALL Porn theres good and bad. It all comes down to what turns YOU on.
Peace; 1TT
Had a left over breaded pork tenderloin, so I made a salad for breakfast.
Spring mix greens Colby Jack(shreaded) Havarti(sliced) garlic croutons, and a little Kens Steak House Blue Cheese dressing.
Oh, and by the way this IS Food Porn, and like ALL Porn theres good and bad. It all comes down to what turns YOU on.
Peace; 1TT
Hellz Ya its leaves, dam good leaves at that. Don't worry Your handsome raggedy ased hat wearing little head now Hank I aint convertin to one o those Commie Vegatarians or nuttin.
I am Omnivore Hank. if it looks good I'll eat it. Problem is sometimes it don't look so good in the morning, and you wonder did I eat Her last night? Ooops off topic again.
Peace; 1TT
I am Omnivore Hank. if it looks good I'll eat it. Problem is sometimes it don't look so good in the morning, and you wonder did I eat Her last night? Ooops off topic again.
Peace; 1TT
looks like fun except for the person(s) on the downwind side.
and if I told you this was sugar free.......
Irish Nacho's
Irish Nacho's
...if they don't punch the fuck out of you....I will..
After slicing up the potato, dunk in ziplock half filled with oil. (see right side of pic)
Or deep fry it, fuct if I care.
Flip after 10 minutes at 350. Add cheese, whatever kind you like. (Block sharp cheddar for optimum results)
Toss on tomato, onion....or wtf ever you wanna eat...fuck its nacho's dude's
Back in for 3 min to let the cheese melt.
Add more shit..
Serve with Franks red hot, salsa, ....or wtf ever....
You chirpy fucks...really need to post up or fuck off. Rest of us are in this thread doing our thing...and not wanting to read about your small cock issue.
Irish Nacho's
...if they don't punch the fuck out of you....I will..
After slicing up the potato, dunk in ziplock half filled with oil. (see right side of pic)
Or deep fry it, fuct if I care.
Flip after 10 minutes at 350. Add cheese, whatever kind you like. (Block sharp cheddar for optimum results)
Toss on tomato, onion....or wtf ever you wanna eat...fuck its nacho's dude's
Back in for 3 min to let the cheese melt.
Add more shit..
Serve with Franks red hot, salsa, ....or wtf ever....
You chirpy fucks...really need to post up or fuck off. Rest of us are in this thread doing our thing...and not wanting to read about your small cock issue.
Some of my favorite food in the past time called Flammkuchen or tarte flambée.
Easy to do, and always awesome
View Image
View Image
Speula that looks delicious!!!
Yup looks DAMM GOOD, and what'sYour Beverage of choice Sir?
[uHere's some Oatmeal cookies with Hershey's dark choc. chips, dried cranberries, walnuts.rl='https://www.icmag.com/ic/picture.php?albumid=53500&pictureid=1249858']
[/url]
Oh YA, and 3 grams of this BHO
Peace; 1TT
[uHere's some Oatmeal cookies with Hershey's dark choc. chips, dried cranberries, walnuts.rl='https://www.icmag.com/ic/picture.php?albumid=53500&pictureid=1249858']
Oh YA, and 3 grams of this BHO
Peace; 1TT
Got the smoking fever.
pork ribs just before foiling
and beef ribs
pork ribs just before foiling
and beef ribs
Dam Son, I wonder what The Po Folk be eatin?
Peace; 1TT
Peace; 1TT
TwistedTrucker, this is how I do it....
Weber kettle, used as a smoker ,(wanting a Weber Smoky Mountain before the end of June).
Smoke them for 2 hrs at ~250. Try to maintain 250 for the whole time.
Charcoal and hickory.
After the smoke.
Pork gets 2 hrs in foil then 30-60 min unwrapped, to firm them up. McCormick sweet and smoky rub and another rub, Pixie Dust, from a local company called Denny Mikes.
For pork, in the foil is butter, brown sugar, honey and Tiger Sauce. I spray 'em with apple juice too.
For beef ribs, instead of wrapping in foil, I put beef broth in a pan, mop them with the broth, another sprinkle of rub, some butter, then cover with foil for 2-2 1/2 hrs and they're done.
Weber kettle, used as a smoker ,(wanting a Weber Smoky Mountain before the end of June).
Smoke them for 2 hrs at ~250. Try to maintain 250 for the whole time.
Charcoal and hickory.
After the smoke.
Pork gets 2 hrs in foil then 30-60 min unwrapped, to firm them up. McCormick sweet and smoky rub and another rub, Pixie Dust, from a local company called Denny Mikes.
For pork, in the foil is butter, brown sugar, honey and Tiger Sauce. I spray 'em with apple juice too.
For beef ribs, instead of wrapping in foil, I put beef broth in a pan, mop them with the broth, another sprinkle of rub, some butter, then cover with foil for 2-2 1/2 hrs and they're done.
beef ribs were on sale for $3.99 lb and the pork was cheaper. $3.69 lb I think
To compare, 80% ground beef was 4.29 lb.
Still have some pork ribs left. Going to work with me for lunch tomorrow!
N
noyd666
made me hungry, tea for mon night down in oz, spaghetti bolognaise, and heap's parmesan cheese and chunky tomato, had 2 plates full 
Here's My Baby, an 18" Horizon Smoker. I wanted the 20" model, but Bass Pro only stocked the 18"er, and I just could NOT wait 5-6weeks. This was in early February 2012. I brought it home and had it sitting in My snow covered driveway smoking a butt within 2hours of getting it home. I had to build a temp windbreak to keep the heat up in it. leaned a couple pieces of plywood against My truck and waste containers. it was like 28degrees out. not bad for Feb.
Peace; 1TT
Peace; 1TT
