Home Forums Lifestyle What’s for supper?

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    • #6756
      Somatek
      Participant
      Points: 6,637

      I also realised while toking the Blissful Shark Punch doobie and forgetting I was cooking that there isn’t a thread for the cooks or chefs out there.  Here’s my simple breakfast supper: eggs, bacon and hashbrowns.

      What’s on your plate tonight?

    • #7742
      Brad104
      Participant
      Points: 754

      There’s nothing wrong with that my friend, for I have breakfast for dinner some myself.I think your dinner looks great.For me I would have enjoyed some gravy and biscuits with it and it would have been perfect then for me.It was a great dinner the way you made it though my friend.

      • #7769
        Somatek
        Participant
        Points: 6,637

        I was far too stoned to whip up biscuits and gravy as I cook from scratch, which is why simple and greasy was the goal.  I was sending pics to my friend of the stoned stew the other day, may as well share them here to try and coax the cooks out, usually these are popular threads as pot heads like eating and there’s a lot of parallels between cooking and growing.

        Veggies roasting in a dry pot to char them and bring out the flavours.

        Fried  the rest of the bacon nice and crispy as I wanted the oil/brownings for the soup to give the broth more flavour.

        The goodness scrapped from the pan…

        The base is made, the smell of roasted carrots, onion and garlic is delicious so next is the beef broth and cleaning the bottom so all that flavour gets added into the broth

        Finally I added the spices and let it simmer for half an hour and then added lentil’s for protein and crumpled the very crispy over top before serving.  Last thing to do was whip up a loaf of bread in the bread machine.

        Although I realised I never snapped a pic of the finished meal as I was starving and then fell asleep almost right away as it was a pretty thick/hearty stew by the end.  Perfect for after work this week as I have two days of hanging drywall after the training shift today.

      • #7772
        Brad104
        Participant
        Points: 754

        Yet something else you do that turned out looking like Pasquale cooked that stew bro, Damn man I hope that you’re  impressed with your stew 🍲 for by God it looks absolutely scrumpdeliciouse.you done great same as you’ve done sconce I’ve known you.You are a beast bro, thanks again @somatek

         

    • #7767
      Atom
      Participant
      Points: 678

      Check this out, pour man’s brisket. (Chuck roast) smoked for 7 hours in pitboss vertical smoker. 

      • #7770
        Somatek
        Participant
        Points: 6,637

        That’s the kinda food porn I was expect, sweet jebus that looks delicious, those colours are spectacular.  It must have just fallen apart after a nice long smoking.

      • #7773
        Brad104
        Participant
        Points: 754

        That brisket is the truth,by the looks of it.Im a huge steak 🥩 and potatoes man and I also love fresh bread 🍞 as @somatek just made there’s nothing like good meat and tators and bread,they can save all the grazing for the cattle.I will show you fellows something nice today for dinner my friends

      • #7776
        Atom
        Participant
        Points: 678

        It was pretty damn good but I need to improve a bit. I’ve done alot of pork butt in this particular smoker, and it won’t actually fit a full sized brisket. It was wrapped in foil like a pork butt. I’ve watched some videos about brisket and your supposed to soak butcher paper in beef tallow for the wrap process. I’ll figure it out, trial and error just like growing 😁

      • #7779
        Somatek
        Participant
        Points: 6,637

        Exactly, that’s why I associated growers with cooking as there’s the science behind it and then the art of actually cooking and figuring out your tastes instead of following a recipe.  I don’t have much experience BBQ’ing or smoking meats, it’s a whole other ballgame compared to cooking on a stove that I highly admire.

      • #7784
        Atom
        Participant
        Points: 678

        It’s definitely involved. It takes 2 days for me to get pork butt ready. I brine it 24 hours, then sit to dry 24 hours in fridge. Then I dry rub for a nice bark, then in the smoker for 10-14 hours depending on the size if meat. Then i wrap it in a towel and put inside a turkey pan inside oven for 2 hours. It taste so good, hard to stay out of it and I make myself sick eating to much sometimes lol. Pork isn’t very good for you but man it taste good.

      • #8667
        Brad104
        Participant
        Points: 754

        I like mine a little less pink,I know that is the way most people eat it, I can handle some pink just no reds I don’t want blood oozing out,but to each there own brother and it does look good I hope you and your family enjoyed it bro!

    • #7786
      Somatek
      Participant
      Points: 6,637
      • Lol, pig is a delicious, magical animal.  Very smart but not smart enough to taste bad so we don’t eat them lol.

      That sounds incredible, now all I can think about is a nice slow roasted brisket.  Thanks for that lol…

    • #8543
      Brad104
      Participant
      Points: 754

      I suppose I am having humble pie for dinner Halloween night!

      • #8650
        Cannabliss
        Participant
        Points: 4,164

        @brad104 What’s humble pie? I’m intrigued to say the least. My “inner fat kid” alarm just triggered, as I don’t think I’ve tried this. Has the world been holding out on me? 😅😅😅😆

         

        I could have had some just not knowing what it was, or it may be called a different name in my neck of the woods.

      • #8658
        Brad104
        Participant
        Points: 754

        Me just being a smart ass that’s it, I didn’t mean to throw you 📴

      • #8662
        Cannabliss
        Participant
        Points: 4,164

        Ohhh ok lol.

    • #8649
      Cannabliss
      Participant
      Points: 4,164

      You had me at bacon bro lol 😂
      I’m not much of a cook at all. I can eat though.

      • #8668
        Brad104
        Participant
        Points: 754

        Dude the best way to make bacon 🥓 I promise is to place it in a cake pan or a silver pan you can pick up at Walmart for about 2 dollars and it’s super easy noore popping on you during Fry.Just well I use the apple wood smoked thick bacon and I lay it down all on the bottom of the pan then stick it in the oven on 425 degree for 45 minutes to an hour depending on how you prefer yours and I promise you will never cook it any other way bro, for I am a Fatboy through and through bro I hope you give it a try it’s the best I promise you dude

      • #8669
        Cannabliss
        Participant
        Points: 4,164

        I use a Pyrex in the oven. Nothing else added. Just bacon & something to bake it in. I hate frying bacon. Can never make enough at once. Lol

        I have a pic on my hard drive somewhere of a 1lb of bacon & 2 slices of cheese on an a Portuguese roll 🤤🤤🤤🤤 There has been nothing that’s topped that sandwich in my life since 😆😆😆

         

        edit: that’s another thing that will tell you how I feel about it.. I don’t even take pics of food, but I have a pic of that sandwich and it’s about 9yrs old.

        • This reply was modified 1 year, 3 months ago by Cannabliss.
    • #8746
      Atom
      Participant
      Points: 678

      More brisket porn 🤘

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    • #8778
      Brad104
      Participant
      Points: 754

      You are killing the brisket @atom it’s a nice looking slab of meet and @cannabliss that is definitely the way to go on the bacon bro I bet that sandwich was the truth!

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