I'm gonna try one here. In a 9x9 pan, put down a layer of aluminum foil to make clean up easier.
5 or 6 strips of bacon cut up into 1 to 2 inch lengths to line the bottom of pan.
2 or 3, depending on size, potatoes peeled and cut into chunks.
A mess of fresh green beans.
A package of Johnsonville New Orleans Smoked Sausage (Andouille) cut up into bite size bits.
Package of mushrooms cut into 3 or 4 slices each depending on size.
Covered with aluminum foil and placed on grill over charcoals for 45 minutes to an hour depending on temp. Until potatoes and bacon are done.
Originally Posted by Coogs:
I'm gonna try one here. In a 9x9 pan, put down a layer of aluminum foil to make clean up easier.
5 or 6 strips of bacon cut up into 1 to 2 inch lengths to line the bottom of pan.
2 or 3, depending on size, potatoes peeled and cut into chunks.
A mess of fresh green beans.
A package of Johnsonville New Orleans Smoked Sausage (Andouille) cut up into bite size bits.
Package of mushrooms cut into 3 or 4 slices each depending on size.
Covered with aluminum foil and placed on grill over charcoals for 45 minutes to an hour depending on temp. Until potatoes and bacon are done.
I may have already mentioned it in here, but I have a green bean recipe that is to die. . . And I don't think anyone makes anything quite like it.
It's in memory, and I'll have to take time some time to document the amounts, but so far I've just done it by 'feel.'
Basically, in a loaf pan, I put;
2 jars home-canned green beans.
4-5 button mushrooms
about 6 strips of bacon [pre-cooked, reserve grease]
about 1/3 cup brown sugar
2 cups panko
1 potato sliced
generous amount of fish sauce [key]
generous shake of red pepper flake
Layer it like lasagna
1st jar beans --> 3 strips bacon -->1/2 panko --> layer potato slices --> 1/2 the rest of 'seasonings' . . . then repeat layering the mushrooms instead of potato --> rest of bacon --> seasonings --> top with rest of panko, drizzle bacon grease over top.
The panko soaks everything up and gives it a 'bit' of body, like a thin bread pudding - the fish sauce and red pepper gives it a thai/veitnamese flair, and the fish sauce with bacon give umami.
Oven bake like you would a casserole, around 350-375 40-45 minutes until bubbling with browning on panko top. [Reply]
I wasn't feeling too good last week on my birthday, so I'm just now back to normal so did some cooking tonight. I like to do Bobs on my Weber Gas Grill. It's easy: Smoked Turkey Breast from Aldi, Sirloin Steak (both cut into cubes), red onion, red bell pepper and mushrooms. Spritz with olive oil and let her rip on a slotted grill topper for about ten minutes and done. Also had fresh corn on the cob, pasta salad, deviled eggs and some cheddar biscuits left over from our trip to Red Lobster. Blue Bunny ice cream cones for dessert later. This is so simple to make, and tastes sooooo good.
chicken thighs and pollock filets, marinated in al pastor then grilled over charcoal with a pecan chunk. kids had fish tacos, wife had chicken tacos. i went with a romaine salad with a chicken thigh and fish taco sauce as the dressing. [Reply]
My wife got me this pet cremator for our anniversary but I decided to use to cook food , Pizza was my first attempt, I definitely need to work on my dough skills but was pretty tasty.
Dude, keep up. If you've been following this thread you'd know that cremators produce the best pies. Cremation on the other hand should start off souse vide and then finished in an air fryer to get the perfect crust on any remaining bone chips.
EDIT: I, for one, am very anxious to hear about how that new meat tenderizer Monticore's missus bought him is working out.
