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What did you have for dinner? -Part dois

weekly slip meal : burger and onion rings from one of my favorite hometown burger joints.
 
BLT from Subway and an apple.
 
Fish and Chips fried in 80% Crisco 20% bacon fat with liberal use of salt, old bay and Tabasco.

Doused with ketchup.
 
Fish and Chips fried in 80% Crisco 20% bacon fat with liberal use of salt, old bay and Tabasco.

Doused with ketchup.

COMMUNIST

Working around fryers alot now, I tend to use just general canola or vegetable oil rather than Crisco for frying. Much better for you and works just as well with less hassle.

Old Bay is a vastly underrated seasoning.
 
COMMUNIST

Working around fryers alot now, I tend to use just general canola or vegetable oil rather than Crisco for frying. Much better for you and works just as well with less hassle.

Old Bay is a vastly underrated seasoning.

Cant take as much heat, which U really need to do chips right.

Old bay is great, but most people never think to use it for anything but the once a year they do a shrimp boil. They lose. I win.

EDIT: BTW I am still pissy that McD's took the beef fat out of their fries. They suck now. Do it right or dont do it at all, that's my policy.
 
COMMUNIST

Working around fryers alot now, I tend to use just general canola or vegetable oil rather than Crisco for frying. Much better for you and works just as well with less hassle.

Old Bay is a vastly underrated seasoning.

We put Old Bay on everything, so good!
 
Nice. What type of smoker?

I keep reading about it and wanting to start smoking, but haven't made the jump.

Smoking meat is a kick in the butt. I love messing with it from start to finish.

I recommend smoking with wood or charcoal. Probably one of the best known and well liked is the Weber Smokey Mountain Smoker. I have one and I like it. One complaint is the thermometer isn't all that accurate. No problem, just drill two holes in the side at both grill levels, install a grommet in both holes and you can then run good meat thermometers inserted straight into the meat. I cooked for years without doing that. The WSM will last forever.

Because you can never have enough smokers I just ordered a Pit Barrel Cooker. I keep hearing good things about and I've read very good reviews. It's a vertical smoker in that you hang the meat. The web site explains it. Everyone says the PBC greatly reduces cook time because of the way the meat is smoked. The thought of being able to smoke a big brisket in 6+ hours instead of 12+ hours is appealing to me if the quality of the finish product is not compromised.

You can also get into gas smokers and electric smokers and pellet smokers and big wood smokers. I've never tried a gas smoker. I did buy a small Bradley electric smoker once. The idea being that I'd try new recipes, rubs, sauces, etc without having to spend a day farting around with charcoal or wood. Set it and forget it. After the first Bradley caught on fire, they send me another one. The second one didn't even work. No electricity. Also, one corner was crimped when they assembled it in China. I sent that one back.

If I have to watch the damn thing to make sure it doesn't blow up it kind of defeats the purpose of set it and forget it. I was only using it as a test smoker but worrying about it shorting out or catching on fire was not what I wanted. I wouldn't have used it much anyway. If I'm smoking for real and for friends I'm always going to use wood or charcoal.

I hear that people in Texas are using electric smokers in competition but I think it's cheating, kinda like boiling ribs first before you smoke them. I would never, ever, ever do that. Ever. :naughty

There are many excellent smokers out there. Choosing is difficult. If you enjoy smoking you'll eventually have more than one smoker. I found that it's best to not to discuss multi-smoker ownership with your wife before you buy a smoker and definitely not before you buy another smoker. ;)
 
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Smoking meat is a kick in the butt. I love messing with it from start to finish.

I recommend smoking with wood or charcoal. Probably one of the best known and well liked is the Weber Smokey Mountain Smoker. I have one and I like it. One complaint is the thermometer isn't all that accurate. No problem, just drill two holes in the side at both grill levels, install a grommet in both holes and you can then run good meat thermometers inserted straight into the meat. I cooked for years without doing that. The WSM will last forever.

Because you can never have enough smokers I just ordered a Pit Barrel Cooker. I keep hearing good things about and I've read very good reviews. It's a vertical smoker in that you hang the meat. The web site explains it. Everyone says the PBC greatly reduces cook time because of the way the meat is smoked. The thought of being able to smoke a big brisket in 6+ hours instead of 12+ hours is appealing to me if the quality of the finish product is not compromised.

You can also get into gas smokers and electric smokers and pellet smokers and big wood smokers. I've never tried a gas smoker. I did buy a small Bradley electric smoker once. The idea being that I'd try new recipes, rubs, sauces, etc without having to spend a day farting around with charcoal or wood. Set it and forget it. After the first Bradley caught on fire, they send me another one. The second one didn't even work. No electricity. Also, one corner was crimped when they assembled it in China. I sent that one back.

If I have to watch the damn thing to make sure it doesn't blow up it kind of defeats the purpose of set it and forget it. I was only using it as a test smoker but worrying about it shorting out or catching on fire was not what I wanted. I wouldn't have used it much anyway. If I'm smoking for real and for friends I'm always going to use wood or charcoal.

I hear that people in Texas are using electric smokers in competition but I think it's cheating, kinda like boiling ribs first before you smoke them. I would never, ever, ever do that. Ever. :naughty

There are many excellent smokers out there. Choosing is difficult. If you enjoy smoking you'll eventually have more than one smoker. I found that it's best to not to discuss multi-smoker ownership with your wife before you buy a smoker and definitely not before you buy another smoker. ;)

I have occasionally worked with smokers and they are super, but since I only smoke a few times a year I cant justify buying another dohicky, I just use my 22 year old Weber.
 
I have occasionally worked with smokers and they are super, but since I only smoke a few times a year I cant justify buying another dohicky, I just use my 22 year old Weber.

You bring up a good point. If someone doesn't smoke that often it's difficult to justify the money for a smoker. Also, I know a few guys who bought smokers but found that they didn't have the time needed to smoke meat or they didn't enjoy the work involved. Smokers definitely require your time and attention. Too, if you have younger kids it can be a hassle making sure they don't go anywhere near the smoker for hours and hours.
 
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Whole wheat spaghetti (I know, but it's all we had) in garlic olive oil with sausage. Topped with parmesan cheese

First tried I tried making something like this myself. Think it turned out pretty well
 
Traditional Roast Chicken dinner, currently on a kick to use the best old birds I can find. Have a middling 6.6ilb'er tonight.
 
veggie cheeseburger w/ garden tomato and onions
baked ruffles
 
New York style cheese slice and a breadstick at one of my favorite regional pizza places. i've been at my job for a year now, so we were celebrating.
 
Grilled pastrami & cheese sandwches. On sourdough, with muenster cheese, with Parmesan cheese sprinkled on the bread to toast all crispy. :cool:

And baked beans.
 
I had lamb tagine with apricots and coriander.
 
grilled cheese
tomato bisque
 
Street Tacos made with commercial smoke turkey leg (Super Cheap).

How did I never think of this before age 55?

:2brickwal
 
I had lunch with my Wife, She is making lingua for supper.
As cuts of beef go, it can be one of the best, just not too pretty to look at!
 
bag alfredo pasta mix minus the milk that i don't have
frozen bread that was a little freezer burned
four pounds of garlic powder and Italian seasoning to make up for it

grocery day got pushed back a few days, so i did what i could.
 
Italian Stew from the crock. I had mine over roasted cauliflower, the rest of my crew had it over rotini.
 
Italian Stew from the crock. I had mine over roasted cauliflower, the rest of my crew had it over rotini.

Wow, could I go to your house for dinner from now on? :2razz:
 
Homemade Dark Meat Turkey meatballs swimming in cranberry chipotle BBQ sauce, lyonnaise potatoes garnished with prefab sriracha mayo, butter sauted broccoli.

Really Good.
 
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