What y’all eating

Rescue44

Old Mossy Horns
Chicken Fajitas on the Blackstone

Good God!! You are prepping your gut!! That PBR is a cleanse. 🤢🤣 To each their own. Dad drank that nasty stuff. Switched to Coors Lite.
Good looking food. At first I didn't want one of those griddles, now I really do..
 

dobber

Old Mossy Horns
Not sure where I saw it, but decided to do something with taters a little different than boil fry or bake
I par boiled them little potatoes, smushed them in a muffin tray, bake for a bit with a small glob of butter. Tossed a slice of pepperoni (bacon was froze) and added cheese and finished baking
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Rescue44

Old Mossy Horns
Not sure where I saw it, but decided to do something with taters a little different than boil fry or bake
I par boiled them little potatoes, smushed them in a muffin tray, bake for a bit with a small glob of butter. Tossed a slice of pepperoni (bacon was froze) and added cheese and finished baking
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Jalapeños would be good addition for me.
 

Rescue44

Old Mossy Horns
Dang where are you still getting them this late?

Oddly enough, I only got about 2 dozen maters off my late maters. Very dry, plenty of fertilizer, not much water. About the same scenario with my early planted maters. Most were smaller than normal, but the plants just kept producing. Seemed like they became more prolific towards the end. I picked all the bags, green, in the picture the day we were to have our 1st frost. Some times dad and I cover the plants to protect them from the first several frosts. But not this year. As said earlier, really like late maters. May have a few at Xmas. Maybe. One bag is eggplant.
 

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woodmoose

Administrator
Staff member
Contributor
Home grown maters, still, with rest of Thanksgiving food tomorrow. Still have a tray of greenish ones. A little smallish, but good. Love late maters.

Had a small garden under some longleaf pines one year - Hoke county - kept producing tomatoes into December
 

mudflap

Eight Pointer
Ribeye sous vide for 3 hours @ 128 degrees, flash fried in a cast iron with fresh garlic, rosemary and butter. And a salad with the "1905" salad dressing recipe from Columbia restaurant. First time trying the salad dressing and I will say "we loved it". (Ribeye a little thin, that's how the wife likes em, I'd rather have thicker but still tasty)
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Jimbob78

Four Pointer
Ribeye sous vide for 3 hours @ 128 degrees, flash fried in a cast iron with fresh garlic, rosemary and butter. And a salad with the "1905" salad dressing recipe from Columbia restaurant. First time trying the salad dressing and I will say "we loved it". (Ribeye a little thin, that's how the wife likes em, I'd rather have thicker but still tasty)
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That rosemary takes it to the next level.
 

Rescue44

Old Mossy Horns
Dad was 93 yesterday, mom 88 today. Treated them and sister(the one from the land of fruits and nuts, lol) at Texas Roadhouse in Aberdeen. Dad likes catfish, can chew it, and TR cooks it ok for him. Mom had the smokehouse burger??, and I had 20 oz ribeye... @bwfarms, want to provide samples for me to compare?? Lol. Hope to treat them again next year!!!
 

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blazinbowtie99

Six Pointer
Spatchcock chicken on BGE for last family thanksgiving lunch. Compound butter with lemon zest, black pepper, garlic and onion powder.
 

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turkeyfoot

Old Mossy Horns
Dad was 93 yesterday, mom 88 today. Treated them and sister(the one from the land of fruits and nuts, lol) at Texas Roadhouse in Aberdeen. Dad likes catfish, can chew it, and TR cooks it ok for him. Mom had the smokehouse burger??, and I had 20 oz ribeye... @bwfarms, want to provide samples for me to compare?? Lol. Hope to treat them again next year!!!
Awesome hope you get many more
 
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