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What's cookin?

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murphstahoe

8438
+2032/-143

Re: What's cookin?

« Reply #1575 on: February 18, 2025, 02:22:37 PM »

Quote from: Jobu on February 18, 2025, 01:21:17 PM

Do you not know that's principal Max Anderson, aka the Revolting Blob?

Custard's new nick?

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Custard

12466
+238/-3022

Re: What's cookin?

« Reply #1576 on: February 18, 2025, 06:44:56 PM »

Quote from: ThePAMan on February 18, 2025, 01:41:07 PM

The chunk of jalapeno is a nice touch. Looking forward to some at the Illini Tailgate this fall!

I actually overnighted a vacuum pack of 4 to my bbq buddy in Oswego this afternoon!

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Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo

No one in Mn

12840
+179/-2648

Re: What's cookin?

« Reply #1577 on: February 18, 2025, 09:25:31 PM »

Damn those look good.

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Still hiding behind innuendo and practicing the art of ommision.

Custard

12466
+238/-3022

Re: What's cookin?

« Reply #1578 on: February 18, 2025, 09:58:42 PM »

Quote from: murphstahoe on February 18, 2025, 02:22:37 PM

Custard's new nick?

Watched the TV edit with the kids last night for the first time. Can’t imagine anyone making a movie like that today. Not even sure I’d want someone to.

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Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo

Custard

12466
+238/-3022

Re: What's cookin?

« Reply #1579 on: March 08, 2025, 08:23:52 PM »

PAMan! GIY orange chicken!

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Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo

ThePAMan

32272
+613/-2461
Because "PussyMan" and "PenisMan" were trademarked

Re: What's cookin?

« Reply #1580 on: March 08, 2025, 09:10:21 PM »

Quote from: Custard on March 08, 2025, 08:23:52 PM

PAMan! GIY orange chicken!

It's a start

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Mark Carman: "The Whitlock!...Caleb Williams failed Wayne Whitlock." Been told I need to take my dick out my mouth so maybe I "wont [sic] sound like such a fucking faggot all the time[.]"

Tempo: "PAMan is a pot stirrer and agent provocateur"

Custard

12466
+238/-3022

Re: What's cookin?

« Reply #1581 on: April 20, 2025, 09:28:15 PM »

Did my first ever rack of lamb today. Dry brined overnight in the fridge, seasoned with a garlic and herb rub this morning, put it on the smoker at 250 until it hit 130 internal temp. Pulled it off and let it sit while I got some charcoal ripping hot in an old half barrel cooker my dad bought out in Denver in the 90s. Seared it over that, rested for a few mins, glazed with mint jelly glaze I made, back into the smoker for a few mins to set the glaze. Very good and there were no leftovers.