What did you have for dinner tonight? Pleace show pic - Page 5 - The Munchie Mansion - International Cannagraphic Magazine Forums

ARTofMAKINGfire · 04-21-2008, 12:29 PM

Paddi - You take great care in your meals.

If I fed myself 1/2 as good as I feed my plants, I would be 300 pounds.
I'll take some pics of the grilling this summer as well. It's time to break out the Weber.
Thank God I'm not on my "rough times diet" consisting of Chef-Boy-R-Dee, Ritz crackers, and Ramen noodles...

04-21-2008, 03:30 PM

Thanks BAGSEED77!!! Charcoal is definatly the way to cook outdoors, it imparts so much flavor to the food it's just great! You get that wood fired char broiled flavor in there!!!

Those are just regular baked taters, I like to use an aluminum 16 penny nail stuck right thru the middle, it lets the heat ride the nail to the center so it gets cooked from the outside in AND the inside out...cuting your cooking time almost in half!
Sometimes we'll grill the taters early and dump the white out in a bowl, mix with 2-3 types of cheese, spices, etc. Then we'll set on top the foil the last 10 minutes open to the heat for that twice baked,crispy, cheezie goodness.MMMmmm!!!
I tend to keep my grills way past their prime and experiment with em!!!!!

Thanks ETNCREW!!! Them ribs look great man!!!!! One of my favorite foods to do outside. Mine usually take 6-8 hours and alot of cold beer disapears along the way. I use the same method almost. I wrap em up in foil with a ruband some olive oil and slow cook em for almost 4 hours, then I start to smoke em on low for another 2 hours, then the last 1-2 hours I use Sweet Baby Rays Barbaque Sause to keep em moist, not to much and cover em again, ya don't want to smother em em to bad! I like to use the thick country cuts. AAAWWWWWWW MANNNNN, now I want to run right out and grab up a couple of packs of ribs to cook up, but I guess I'll have to wait for the weekend!!!!!Don

Sheriff Bart · 04-21-2008, 04:26 PM

just made myself some basmati rice and kimpira gobo with some extras
yea that green shit is some nettles, delicious stuff! that burdock is good for the pickin right now too!

tasty

with the nettles though, if you cook it up then it doesnt sting ya, and its full of proteins and vits and minerals....not bad tastin either

04-21-2008, 07:05 PM

Basic but it was great

**Paddi** · 04-22-2008, 02:38 AM

Eating out, starter:

Paddi

MickeyBlue42 · 04-22-2008, 03:24 AM

Lamb curry....

KnottyDollar · 05-12-2008, 08:52 AM

Stuffed Cornish game hen, hand mashed potatoes loaded with real bacon crumbles, chives, sour cream, and some butter, and a poppy seed roll from the bakery where our home girl works.

NOKUY · 05-16-2008, 05:43 PM

beer batter HALIBUT!

got a nice half pound filet today, and whipped up sum beer batter ....cut the 'butt into chunks....fried to perfection....and 'am now in halibut heaven!

Stoner4Life · 05-16-2008, 06:22 PM

very nice NOKUY & others,

I defer to your culinary delights tonight, I'll
go nuke my last Dbl. Cheeseburger now.......

Chiefsmokingbud · 05-17-2008, 03:17 PM

I'm having an ole Bristol bay classic. Woud have like to put it on the smoker but it's too small a slab to even fool with

04-21-2008, 12:29 PM	#41
ARTofMAKINGfire Grinding extra. Join Date: Jan 2005 Location: 80F 1100ppmC02 Posts: 1,207	Paddi - You take great care in your meals. If I fed myself 1/2 as good as I feed my plants, I would be 300 pounds. I'll take some pics of the grilling this summer as well. It's time to break out the Weber. Thank God I'm not on my "rough times diet" consisting of Chef-Boy-R-Dee, Ritz crackers, and Ramen noodles... __________________ "Got my first piece of ass smokin' blunts with hash..." I AM AN HVAC/R EXPERT TECHNICIAN AND INSTALLER. HIT ME UP IF YOU NEED ANY HELP!
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04-21-2008, 03:30 PM	#42
Don Cotyle Guest Posts: n/a	Thanks BAGSEED77!!! Charcoal is definatly the way to cook outdoors, it imparts so much flavor to the food it's just great! You get that wood fired char broiled flavor in there!!! Those are just regular baked taters, I like to use an aluminum 16 penny nail stuck right thru the middle, it lets the heat ride the nail to the center so it gets cooked from the outside in AND the inside out...cuting your cooking time almost in half! Sometimes we'll grill the taters early and dump the white out in a bowl, mix with 2-3 types of cheese, spices, etc. Then we'll set on top the foil the last 10 minutes open to the heat for that twice baked,crispy, cheezie goodness.MMMmmm!!! I tend to keep my grills way past their prime and experiment with em!!!!! Thanks ETNCREW!!! Them ribs look great man!!!!! One of my favorite foods to do outside. Mine usually take 6-8 hours and alot of cold beer disapears along the way. I use the same method almost. I wrap em up in foil with a ruband some olive oil and slow cook em for almost 4 hours, then I start to smoke em on low for another 2 hours, then the last 1-2 hours I use Sweet Baby Rays Barbaque Sause to keep em moist, not to much and cover em again, ya don't want to smother em em to bad! I like to use the thick country cuts. AAAWWWWWWW MANNNNN, now I want to run right out and grab up a couple of packs of ribs to cook up, but I guess I'll have to wait for the weekend!!!!!Don Last edited by Don Cotyle; 04-26-2008 at 05:13 AM..
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04-21-2008, 04:26 PM	#43
Sheriff Bart Deputy Spade Join Date: Jun 2007 Location: Rock Ridge Posts: 1,130	just made myself some basmati rice and kimpira gobo with some extras yea that green shit is some nettles, delicious stuff! that burdock is good for the pickin right now too! tasty with the nettles though, if you cook it up then it doesnt sting ya, and its full of proteins and vits and minerals....not bad tastin either __________________ I am only here to entertain the most absurd of ideas
	Quote

04-21-2008, 07:05 PM	#44
andrew415 Guest Posts: n/a	Basic but it was great
	Quote

04-22-2008, 02:38 AM	#45
Paddi GanjaGrower Join Date: Nov 2006 Posts: 4,855	Eating out, starter: Paddi __________________ Growers Of The World - Unite
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04-22-2008, 03:24 AM	#46
MickeyBlue42 Member Join Date: Apr 2007 Location: nice swanky apartment Posts: 505	Lamb curry....
	Quote 1 members found this post helpful.

05-12-2008, 08:52 AM	#47
KnottyDollar Banned Join Date: Mar 2008 Posts: 287	Stuffed Cornish game hen, hand mashed potatoes loaded with real bacon crumbles, chives, sour cream, and some butter, and a poppy seed roll from the bakery where our home girl works.
	Quote

05-16-2008, 05:43 PM	#48
NOKUY Banned Join Date: Sep 2006 Location: THE DEEP DARK WOODS Posts: 7,413	beer batter HALIBUT! got a nice half pound filet today, and whipped up sum beer batter ....cut the 'butt into chunks....fried to perfection....and 'am now in halibut heaven!
	Quote

05-16-2008, 06:22 PM	#49
Stoner4Life Medicinal Advocate Join Date: Aug 2007 Location: wandering further down the path less travelled Posts: 24,474	very nice NOKUY & others, I defer to your culinary delights tonight, I'll go nuke my last Dbl. Cheeseburger now.......
	Quote

05-17-2008, 03:17 PM	#50
Chiefsmokingbud Slap-A-Ho tribe Join Date: Feb 2004 Location: Buried in a pile of kief ;) Posts: 2,495	I'm having an ole Bristol bay classic. Woud have like to put it on the smoker but it's too small a slab to even fool with __________________ The U.S. makes up 5% of the Global population and 25% of the Global prison population ~~~Big buds and MoNsTer colas~~~ Butane honey oil for dummies ............ *~~Pain free hash making made easy~~*
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