Food Photos.....

[Rip76]

I'd like to see some photos of food that some of you have cooked...

I'll post a few from awhile back....

What to do with leftovers from a crab/shrimp/crawfish boil....

get your friends to peel everything by offering free beer.

 

[Hayden_Horn]

wow, i'm hungry.

 

[Brisketexan]

Wow, Trapiche. That was one of my folks go-to wines when they lived in Argentina. They make a GREAT Malbec.

I need to make me a pot of gumbo. If I shoot a couple more ducks this weekend, I'll have the makings for a good pot of duck andouille gumbo. I'll take some pics when I make it.

 

[Rip76]

Man, I love the Trapiche Cabernet for a cheaper bottle of wine...

I usually find it at Kroger for $9.99.

 

[Mrmyke709]

Heh...7/09...my favorite day of July.








Live mussels

Plus scallops, chicken breast, shrimp, rice, white wine, saffron, and andouille sausage:

Makes Paella:

 

[Rip76]

Very nice...

nice cast iron

 

[Hornius Emeritus]

 

[YChang]

Is that bun rieu He?

 

[jimmyjazz]

We had planned to grill some hamburgers tonight, so I decided to try a blue cheese & green pepper burger like the one that is legendary on hornfans. Problem was, I couldn't find the recipe. (Whose was it? Macanudo's? CAD's?)

So, I made it up, and went with (2) 3.5 oz patties per burger, with crumbled blue cheese sealed inbetween. I topped them off with grilled anaheim peppers & white onions, and served them on fresh onion rolls.

They sure didn't suck. The wine is a 2004 Australian (Penfolds Koonunga Hill Shiraz/Cabernet blend), and it worked perfectly. It had enough spice to hang with the peppers, but it didn't overwhelm things.

Pardon the frozen french fries.

 

[#3Rules]

Damn good looking stuff!!! JimmyJazz - The burger recipe is CAD's, and they're damn good, but yours looks great as well.

 

[jimmyjazz]

Yeah, I didn't think to check CAD's sig file, which includes a link to the recipe. That's OK, it's more fun to make things up on the fly.

 

[Rip76]

Jimmy, that's a great looking burger.

"Pardon the frozen fries."

It's not that, it's the lack of fries that bugs me...

 

[jimmyjazz]

Maybe I had eaten a few . . . dozen . . . before I took the photo?

 

[hornian]

I won't bore y'all with my barbecue photos again, but here's a nice burger I cooked the night I was smoking the brisket and ribs and all that.

That's about 3/4 lb of venison hamburger, sauteed mushrooms and onions, cheddar cheese, avocados, and horseradish mayo. It was allsome.

 

[Rip76]

Damn, that looks good.

 

[Smoky Brisket]

I smoked a turkey this past weekend. Pretty much followed the Legends of BBQ cookbook except gave the bird an overnight salt water bath and added a roasting pan directly under the bird.

1. Rolled it around in rub. Garlic and onion in the cavity.

2. Two hours into it, the back was getting a nice color.

3. Immediately flipped it over. Basted it.

4. Another hour and a half later, checked it, basted it and tented the breast.

5. At hour 4, checked it's temp and pulled it a little bit later.

6. Pre-Carve

 

[Rip76]

Very nice bird....

 

[Longhorn Al]

Just a burger I cooked a few months ago. Nothing out of the ordinary, but it looked really good that time, so I took a picture with my cell phone before I devoured it.

 

[Quadry]

Need some fries with that ketchup?!

 

[Longhorn Al]

I'm bad at putting too much ketchup on the plate. I never use it all. I had Tabasco on those fries too, as you can see.

 

[Rip76]

Picture of last night's dinner....

 

[Mrmyke709]

Shrimp ball soup with roast poblano peppers for an appetizer.....

With smoked pork tenderloin in ancho sauce for the main course.

 

[Boozehound]

These are a bit old, but the first is grilled polenta layered with smoked mozzerella and topped with a spicy marinara and basil. The second is just a standard smoked pork tenderloin on heap of green beans.

 

[GakFoo]

In reply to:

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[Mrmyke709]

I'll dig it up. It's real simple.