i still cook.....

deepsouth · 02-23-2013, 12:00 PM

sometimes i don't get over to qtalk enough, when the n&p discussions are fast and furious..... but i still cook, so here is some stuff i've done over the past week....nothing major, but you gotta eat.....

mashed potatoes have always escaped me, so i tried tony's way....

how can you go wrong with 2 cups of heavy cream and 6 tablespoons of butter?

old school mug, new school beer.... not sure the age of the mug... i'd guess 60's???

grilled some amberjack and salmon last night.....

needed a meatball sub today......

the sub was AWESOME......

cholloway · 02-23-2013, 12:05 PM

You just HAD to mention amberjack didn't you. It's my favorite saltwater fish.
Everything looks great!

deepsouth · 02-23-2013, 12:07 PM

Quote:

Originally Posted by cholloway

You just HAD to mention amberjack didn't you. It's my favorite saltwater fish.
Everything looks great!

we love that fish so much. we don't get it all the time, but quite often.

BBQchef33 · 02-23-2013, 12:13 PM

Smashed taters is one of my weaknesses. Made a batch the other night, and the meatballs just made up my mind for tonights dinner.

Theres no way I can add heavy cream to anything i cook here without getting killed in my sleep by the wife, so I skipped that and used skimmed milk. Heated up the milk and butter, and added a bit of chicken base(paste, like better than boullion). .. just a small amount to add some flavor, and then ran a large clove of garlic thru a garlic press into the hot milk and let it sit for a minute.. mixed that into the taters and then under the broiler to brown the top a little. well.. they be all gone that night.. :)

and thanks for the meatball pics.. now I have to go out in the rain and get the meatball mix for tonight..

bigabyte · 02-23-2013, 12:17 PM

Wait a minute...

Are you trying to tell me that you are NOT just a farking liveral N&P troll?

You can't possibly cook or provide any other meaningful purpose here.

Hell, I just assumed you couldn't cook and just had your husband do it for you (see what I did there?) like all those other N&P trolls.

(just kidding, all said with a smile and meant for a friendly laugh, not to poke fun at you)

Looks great!

I'm a sucker for meatball subs like that!

You post some damn fine food when you do post here.

Bluesman · 02-23-2013, 12:20 PM

That meatball sammie is Da Bomb..........

BobM · 02-23-2013, 01:04 PM

That is an amazing cook, great job!

Johnny Ca$h · 02-23-2013, 01:14 PM

Yes you do and seems like you never lost you touch

And thanks now I want a meatball sub

deepsouth · 02-23-2013, 01:18 PM

coincidentally, that is the extent of my wife's cooking right there. that never happens, her with a spoon in her hand. hahahaha.

it didn't last long. i grabbed the spoon after i took the picture.

fingerlickin' · 02-23-2013, 01:35 PM

I'm pretty sure Poobah isn't the only one running out for meatball mix tonight. As a matter of fact I'm certain of it.

The taters look great too btw. I will not speak on the fish.

caliking · 02-23-2013, 02:05 PM

That sub is definitely drool worthy. I've had great results with using a potato ricer when making mashed potatoes. I don't use much cream or butter, and the taters still come out great.

big brother smoke · 02-23-2013, 04:03 PM

Damn, fine groceries, Jason!

jeffjenkins1 · 02-23-2013, 04:12 PM

Looks great! Anymore, I substitute plain greek yogurt for sour cream and that is how I make my spuds, more like potatoes Diane!

deepsouth · 02-23-2013, 05:51 PM

added some 'seafood salad' into the mix. homemade mayo in under 2 minutes. actually, the mixing took me 40 seconds and the rest of the time was adding the rice wine vinegar, salt, sugar, lemon juice, old bay seasoning and oil.

yes, that is krab (with a k) i'm using along with the crawfish and shrimp. i'd never touch it plain, but it seems to 'work' well with this..... i use only the egg white.

40 seconds later

tyotrain · 02-23-2013, 05:55 PM

Simply awesome!!! Nice job

Have fun and happy smoking
BBQ UP

02-23-2013, 12:00 PM	#1
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	i still cook..... sometimes i don't get over to qtalk enough, when the n&p discussions are fast and furious..... but i still cook, so here is some stuff i've done over the past week....nothing major, but you gotta eat..... mashed potatoes have always escaped me, so i tried tony's way.... how can you go wrong with 2 cups of heavy cream and 6 tablespoons of butter? old school mug, new school beer.... not sure the age of the mug... i'd guess 60's??? grilled some amberjack and salmon last night..... needed a meatball sub today...... the sub was AWESOME...... __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

02-23-2013, 12:05 PM	#2
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	You just HAD to mention amberjack didn't you. It's my favorite saltwater fish. Everything looks great! __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

02-23-2013, 12:13 PM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Smashed taters is one of my weaknesses. Made a batch the other night, and the meatballs just made up my mind for tonights dinner. Theres no way I can add heavy cream to anything i cook here without getting killed in my sleep by the wife, so I skipped that and used skimmed milk. Heated up the milk and butter, and added a bit of chicken base(paste, like better than boullion). .. just a small amount to add some flavor, and then ran a large clove of garlic thru a garlic press into the hot milk and let it sit for a minute.. mixed that into the taters and then under the broiler to brown the top a little. well.. they be all gone that night.. :) and thanks for the meatball pics.. now I have to go out in the rain and get the meatball mix for tonight.. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

02-23-2013, 12:17 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Wait a minute... Are you trying to tell me that you are NOT just a farking liveral N&P troll? You can't possibly cook or provide any other meaningful purpose here. Hell, I just assumed you couldn't cook and just had your husband do it for you (see what I did there?) like all those other N&P trolls. (just kidding, all said with a smile and meant for a friendly laugh, not to poke fun at you) Looks great! I'm a sucker for meatball subs like that! You post some damn fine food when you do post here. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-23-2013, 12:20 PM	#6
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	That meatball sammie is Da Bomb.......... __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-23-2013, 01:04 PM	#7
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That is an amazing cook, great job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-23-2013, 01:14 PM	#8
Johnny Ca$h On the road to being a farker Join Date: 09-28-10 Location: Richfield,oh Downloads: 0 Uploads: 0	Yes you do and seems like you never lost you touch And thanks now I want a meatball sub __________________ self made bbq wagon,weber performer,off set patio smoker"under construction",UDS,gaser

02-23-2013, 01:18 PM	#9
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	coincidentally, that is the extent of my wife's cooking right there. that never happens, her with a spoon in her hand. hahahaha. it didn't last long. i grabbed the spoon after i took the picture. __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

02-23-2013, 01:35 PM	#10
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	I'm pretty sure Poobah isn't the only one running out for meatball mix tonight. As a matter of fact I'm certain of it. The taters look great too btw. I will not speak on the fish. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

02-23-2013, 02:05 PM	#11
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	That sub is definitely drool worthy. I've had great results with using a potato ricer when making mashed potatoes. I don't use much cream or butter, and the taters still come out great. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

02-23-2013, 04:03 PM	#12
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Damn, fine groceries, Jason! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

02-23-2013, 04:12 PM	#13
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Looks great! Anymore, I substitute plain greek yogurt for sour cream and that is how I make my spuds, more like potatoes Diane! __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

02-23-2013, 05:51 PM	#14
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	added some 'seafood salad' into the mix. homemade mayo in under 2 minutes. actually, the mixing took me 40 seconds and the rest of the time was adding the rice wine vinegar, salt, sugar, lemon juice, old bay seasoning and oil. yes, that is krab (with a k) i'm using along with the crawfish and shrimp. i'd never touch it plain, but it seems to 'work' well with this..... i use only the egg white. 40 seconds later __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

02-23-2013, 05:55 PM	#15
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY Downloads: 1 Uploads: 0	i still cook..... Simply awesome!!! Nice job Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru