Lastfling
Six Pointer
No pic but my first home grown tomato sandwich of 2022 
What y’all eating
- Thread starter Fishhunt-365
- Start date
Toasted pimento cheese sandwich, with one of last night's pork chops.
30/06
Twelve Pointer
Made 3 jars of homemade pickles from cukes out of the garden, turned out great! One jar eaten the next day, one given away and one that won’t last thru the weekend.
Dinner on Wednesday - pork chops served with a mushroom wine sauce over a bed of "cauliflower mashed" and a side of cucumbers and onions with vinegar,,,
good stuff
good stuff
NCST8GUY
Frozen H20 Guy
First try at Tuna Nigiri.
Rice didn't stay paced after being in the fridge. Tuna was great though! More sinus clearing!
Was a good lunch for being on a construction site!
Rice didn't stay paced after being in the fridge. Tuna was great though! More sinus clearing!
Was a good lunch for being on a construction site!
HotSoup
Old Mossy Horns
Looks good!
dobber
Old Mossy Horns
Made something that my dad fried up many years ago when we were back in England, should have sliced the potato a little thinner, but dang was good
Sliced potato fish and another slice of tater, flour and beer batter, held together with a couple of tooth picks
Couple of pieces of left over fish as well
Fish was cooked to perfection, potato just a touch underdone, but good, and covered in that batter - it looks like there is some kind of sauce, but that is just tasty fish
Sliced potato fish and another slice of tater, flour and beer batter, held together with a couple of tooth picks
Couple of pieces of left over fish as well
Fish was cooked to perfection, potato just a touch underdone, but good, and covered in that batter - it looks like there is some kind of sauce, but that is just tasty fish
I tried playing around with the traditional blt.
blots. Bologna, lettuce, onion, tomato, mayo, and maybe salt/pepper/seasoning of your choice. Imo, just as good as doing them with bacon. I would have no preference either way.
blots. Bologna, lettuce, onion, tomato, mayo, and maybe salt/pepper/seasoning of your choice. Imo, just as good as doing them with bacon. I would have no preference either way.
Half pound burger.
my wife surprised me with this meal this morning,,,
her rendition of something I had on a trip we took to DC area a while ago for an OSS Society Banquet
the hotel (Mandarin Oriental) had this for a breakfast meal, they called it "Carolina Grits"
good stone ground grits, bit of diced ham, okra, jalapenos, shrimp, and pimento cheese
my Wife didn't use pimento cheese (she forgot that's what they used) but she did use cheddar
dang fine eats for a Sunday morning after checking ponds,,, I'm stuffed
her rendition of something I had on a trip we took to DC area a while ago for an OSS Society Banquet
the hotel (Mandarin Oriental) had this for a breakfast meal, they called it "Carolina Grits"
good stone ground grits, bit of diced ham, okra, jalapenos, shrimp, and pimento cheese
my Wife didn't use pimento cheese (she forgot that's what they used) but she did use cheddar
dang fine eats for a Sunday morning after checking ponds,,, I'm stuffed
Rescue44
Old Mossy Horns
dobber
Old Mossy Horns
Just had left overs, threw a couple of tooth picks in and baked in the oven to warm up, keeps the batter off the pan
Back in England my dad used to run a home for battered fish, fish came in whole, so he had to cut and portion them, he had small bits of fish left over and needed to do something with them for increased profits.
Going Coastal
Eight Pointer
Tuna for lunch.
Rescue44
Old Mossy Horns
turkeyfoot
Old Mossy Horns
That is by far best cooling method for hot cobbler my old man always pours little milk on top as well
HarryNC
Eight Pointer
HotSoup
Old Mossy Horns
Keep that away from my cobbler....I prefer the edge and it's crunchy chewy crust
Rubline
Twelve Pointer
These ribeyes turned out pretty good this evening and planning to put a boston butt on the smoker tomorrow. 
Rescue44
Old Mossy Horns
Oh...the crust was crunchy, chewy...and not contaminated by the ice cream. Purposely. Sigh..it was delicious!!! And I'll put some in the toaster for breakfast. Going to be good and crunchy, chewy a second time. Rub it in...
Edit...I did pick around the edge for 2nds.
We begrudgingly left some for the boys.
ETA: Just pulled the bird off. 2¹/² hours over lump coal, and smoldering cherry.
ETA: Just pulled the bird off. 2¹/² hours over lump coal, and smoldering cherry.
Last edited:
HotSoup
Old Mossy Horns
Ribeye and squash/zucchini on the blackstone
Rubline
Twelve Pointer
This boston butt might be the best one yet!
Put it on at 240 degrees for 5.5 hours and my wife says it is perfect.
Put it on at 240 degrees for 5.5 hours and my wife says it is perfect.
Looks dang fine to me!
HotSoup
Old Mossy Horns
Wait till you cook one for 10 then!
QBD2
Old Mossy Horns
Shotgun shells. Stuffed with seasoned ground, Monterey Jack and pickled jalapeños. Couple hrs on the pit at 225 then crank and crisp. Sauce glaze the last 5-10 min…Not pictured, cobb corn and shiskabobs, red woof style for those in the know
Rubline
Twelve Pointer
10 hours is too long for me, I cooked one for 7 hours on a cold day once and felt like I wasted too much time.
I'm still a rookie when it comes to a smoker but I'm pretty good with charcoal and steaks.
v8stang289
Ten Pointer
Smoked a boston butt and made some coleslaw, cornbread, and bbq taters to go with it.
YanceyGreenhorn
Still Not a Moderator
threw me together a goulash for work today. White rice, diced maters, 4 blend cheese, peppers and onions from the cast iron, salsa and grilled grouper filet . And yes Woodmoose, your phone must be broken.
. And yes Woodmoose, your phone must be broken.