RJS13 Foodie Thread

[RJS13]

Leftover Goulash

 

[~~whimsy~~]

Goulash is my fave. More mushrooms the better! :yummie:

 

[RJS13]

Goulash is my fave. More mushrooms the better! :yummie:

Didn't add mush. this time but I normally do. Just doubled up on the meat. I think a little too much actually but still amazing stoner grub

 

[~~whimsy~~]

Didn't add mush. this time but I normally do. Just doubled up on the meat. I think a little too much actually but still amazing stoner grub

I need to send you my stuffed portabella hamburger sammich details. Good eating right there

 

[RJS13]

I need to send you my stuffed portabella hamburger sammich details. Good eating right there

Love fungus!!!

 

[~~whimsy~~]

Oh yeah. Stuffed mushrooms, plain mushrooms, steak tips and onion and mushrooms, breakfast with .mushrooms, helllllll yeah my man

 

[MMMariah]

Late night snack Top cut sirlion(Med) and scrambie eggs. Fucking sucks tho I was almost done cooking the steak before I realized I was out of A1 and black pepper. Had I known I wouldn't have made it. Still edible tho

A1? if you buy decent cuts of meat you wouldn't need to cover it with that shit. Sea salt and cracked pepper is all you should ever need. Maybe baste with butter garlic and rosemary in a cast iron or some compound butter*

And why isn't the shredded cheese melted? Was this a meal you had at Denny's or something?

*compound butter is when you melt butter adding things like garlic, chives, shallots, parsley truffle etc.

 

[Mr. Daystar]

I need to send you my stuffed portabella hamburger sammich details. Good eating right there

Or, you can post it for all of us stoners.

 

[bobjustbob]

BREAKING NEWS:

My boss is currently on vacation in his home state of Wisconsin. I sent him out with $100 (yes... $100). Anyway, he'll bring back a goody bag of shit I can't get here food wise.

Last year he came back with a couple of cheese curds things, a block cheese, a six of exclusive Wisconsin beer, a pack of beer chips, a packaged smoked kielbasa, some other shit I can't remember.

I would love to have fresh kielbasa from out there but that shit would smell up the car and other stuff he is bringing back for other people. I'd ask for brats but that would be the same thing. johnsonville brats I can get local. Is there another brand of dog or brat familiar with that area can someone recommend? After all, it's $100 and I may will go to $120.

 

[RJS13]

I'm sure you would. Well done too in the typical white trash fashion? Sirloin is a shitty (cheap skate) cut. If you ever had a quality cut of beef you would know not to put your shitty steak sauce on it. You wouldn't know what to do with a beautiful 90 day dry-aged steak other than ruin it.
Our orange retard in chief is the perfect example. He puts ketchup on spaghetti and ketchup on his well done steak,,,just like Honey Boo Boo does.
I'm also pretty sure you use garlic salt and onion powder in your meals, right? Maybe you should go to Waffle House and watch how they cook an omelette. You Might learn something from that place... at least they know how to melt cheese.

For Pete's sake LOL

White trash or just an average american that could give 2 shits about your expensive 90 day age hand rubbed cut. Now you got me all shell shocked about cooking tonights dinner. I'm scared I'll do it wrong LOL. I guess I'll put it all away and just get take out

 

[xfire]

Doing any barbecuing today? My wife got me a new smoker for Father's Day, I've had it lit at least every other day since. Two racks of ribs going on in a couple of hours. Happy 4th of July, y'all.

 

[RJS13]

Doing any barbecuing today? My wife got me a new smoker for Father's Day, I've had it lit at least every other day since. Two racks of ribs going on in a couple of hours. Happy 4th of July, y'all.

Niiiice, I'll be BBQing laters even tho I'll be doing it the wrong way

Have a great 4th and post pix if you can

 

[xfire]

Three hours on pecan and post oak smoke, another three hours maintaining temp @220°. Smoked two racks on Sunday, they just keep getting better.

 

[RJS13]

Three hours on pecan and post oak smoke, another three hours maintaining temp @220°. Smoked two racks on Sunday, they just keep getting better.

RJ: Right on Bro, Looks fantastic!!

M.ariah: Your doing it wrong the white trash way, you don't have enough wood chips. Where's the marinade with exotic herbs and spices? Where's the fresh cracked pepper? You use pepper from a shaker? Nothing says white trash more than off the counter pepper shaker. Did you learn to cook at Dennys? Yadda Yadda Yadda Squawk Squawk Squawk

 

[xfire]

Thanks, man! All that fancy competition barbecue is ridiculous, they're really competing to see who has the best glaze, not my idea of delicious barbecue.

 

[RJS13]

Thanks, man! All that fancy competition barbecue is ridiculous, they're really competing to see who has the best glaze, not my idea of delicious barbecue.

My sentiments exactly

 

[xfire]

My sentiments exactly

Johnny Trigg wraps his Award Winning™ ribs with parkay, honey, and tiger sauce, that's pretty revolting, to be honest, but I don't like sauce.

The grain in this pecan split was almost too pretty to burn. I'm burning it in about an hour.

 

[RJS13]

Johnny Trigg wraps his Award Winning™ ribs with parkay, honey, and tiger sauce, that's pretty revolting, to be honest, but I don't like sauce.

The grain in this pecan split was almost too pretty to burn. I'm burning it in about an hour.

Sheeeit, I'd bust out the jigsaw and make a utensil holder for my smoker with that fine piece of timber. Then use the scraps for smoking LOL.

 

[RJS13]

White trash meal of the day. Seasoned spicy brats with sauteed onions. I'll normally would have sauteed some green peppers in the mix but forgot at store. Served on fresh deli buns with lots of mustard

 

[Jack Davenport]

Sorry but sirloin is what you feed the neighbors when they crash your cookout.
I like to sear the fat a little well done but the meat itself I like medium to medium rare.
Animus likes sirloin, just sayin’
#WhiskeyTango