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09-10-2021, 05:00 PM #4481
Surely a day to treasure Tc.
No matter how many men you kill you can't kill your successor-Emperor Nero
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tcrideshd (09-10-2021)
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09-10-2021, 08:01 PM #4482Senior Member
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Yep she’s a keeper, but she’s getting kinda old
“ I,m getting the impression that everyone thinks I have TIME to fix their bikes”
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09-10-2021, 08:13 PM #4483Senior Member
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She's not old. She's just aged, like a bottle of spirits.
Better, and mellowed.
Mike
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tcrideshd (09-10-2021)
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09-10-2021, 09:01 PM #4484Senior Member
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Age only matters if you're cheese
Originally Posted by outback
She's not old. She's just aged, like a bottle of spirits.
Better, and mellowed.
- - Steve
You never realize what you have until it's gone -- Toilet paper is a good example
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09-10-2021, 09:25 PM #4485Senior Member
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The trouble with our women getting older is that they keep dragging us along with them.
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tcrideshd (09-11-2021)
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09-12-2021, 10:29 PM #4486Senior Member
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Prime Rib…grilled zucchini…baked tater
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09-16-2021, 01:28 AM #4487Senior Member
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Smoked chuck roast
Mashed taters n auj gravy w/ onions
Green beans
Mike
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10-31-2021, 11:46 PM #4488Str8Faced Gent.
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Chili made with the last brisket leftovers.
With fresh sourdough bread.
Could still taste the smoker in the brisket hunks even though they fell apart in the chili.
Great fall grub.
Happy Halloween gents."Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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11-05-2021, 02:09 AM #4489Senior Member
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White Bean chicken chili …..with grilled homemade corn bread. The NO Heartburn chili….tons of flavor too !
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11-06-2021, 03:03 PM #4490Home of the Mysterious Symbol
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slow cooked a couple of deboned chickens and while I was at it, I grilled a pork tenderloin right over the fire. I took the chickens off at 155° but the breast meat was still just a little dry. Note to myself, don't try to smoke a whole chicken for 6 hours again. It was quite tasty, though. We ate it with a little remoulade sauce. Sides were kraft deluxe mac & cheese, and frozen green beans and baby taters sauteed with bacon, onions, and sherry. Tenderloin was dinner the next day, for tacos. Very yummy, that. Suddenly I really like flame grilled pork tenderloin.
My sauce is pretty simple, just 2 parts generic italian salad dressing to one part Kraft original flavor bbq sauce. Dry rub is Slap Ya Mama, and lots of it. I don't marinade, just let it stand for an hour or so after applying the Slap Ya Mama. We use the low sodium version.
I have video showing how I prep the chickens on my youtube channel. Three parts. A bit long so you might want to skip around. The cool part is part three, when I roll it and stuff it into the net, the actual deboning you can just as easily figure out on your own without watching step by step.
Chickens prepped this way cook nicely in the oven at 325° to an internal temp (use a thermometer, this is important.) of 158° or so (internal temp will continue to rise a little after you take it out of the oven), allowed to rest a half hour, then reverse seared at 500 to crisp the skin. A final one hour rest before cutting the net and slicing is recommended. This allows the meat to reabsorb the juices that would otherwise just run out all over the cutting board, and gives the slices some cohesion. This makes a good sammitch, BTW.
The pork tenderloin taco pics will be in another post.
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