OT: The Menu 19 Renberg / Lord Defect/ Hotdog is not a sandwich edition

[Starat327]

View attachment 493187

Skipped a couple days to be posted. This is a pretty fair offering.

This year may be the year I finally drink my original 2 calling birds.

 

[Striiker]

Think of it like Giroux and Thompson. Both are veterans, but only one is really experienced.

I'm that one.

At least you’re not Canadian. Those weak genes would doom you.

 

[FlyerNutter]

Not the prettiest, but tasty.

Some of my walleye stash from summer. Walnuts, and pear basmati. Wild picked morels, hawk’s wing, and sheep polypore mushrooms.

 

[frank volcano]

a htodogs not a toy either

 

[Starat327]

Igor in the menu? This was supposed to be a safe space.

 

[Cody Webster]

@Starat327 @Surrounded By Ahos and any other smoker queso makers. What's a good recipe you have?

Also, had this last night. Flying Fish fried ice cream stout. Was pretty damn delicious and at 10.3%, you never would have known.

 

[Starat327]

@Starat327 @Surrounded By Ahos and any other smoker queso makers. What's a good recipe you have?

Also, had this last night. Flying Fish fried ice cream stout. Was pretty damn delicious and at 10.3%, you never would have known.

View attachment 493229

The best part about smoking queso is thet the recipe really is whatever you want it to be. The first time I made it, I used this as a base and added/modified from there:

• 1 lb spicy ground sausage browned & strained of grease
• 1 jalapeno seeded & diced, optional
• 1/2 large white onion diced
• 32 oz block Velveeta cheese cubed
• 2 cans diced tomatoes with green chilies drained
• 1 tbsp minced garlic

I usually go with chorizo for meat now, a jalapeno and a habanero. I typically add in 8z of a thinly diced white cheese as well, off a block from cracker barrel or whatever.

I then season it as well. I use something from Meat Church called Holy Voodoo which is a phenomenal rub, but when smoked on to the cheese, gives it a nice light burn for an aftertaste.

Everything goes into an aluminum pan - compartmentalized first. Cheese with cheese, peppers with peppers, etc. This allows everything to get a good smoke.

2 hours @ 250. Stir at the one hour mark.

 

[Surrounded By Ahos]

The best part about smoking queso is thet the recipe really is whatever you want it to be. The first time I made it, I used this as a base and added/modified from there:

This is the way. I’ve only done it twice myself, but my recipe has been similar. I skipped the meat since one person at the get togethers I made it for had her sense of taste f***ed up by Covid, and I used Serrano peppers instead of jalapeños.

I would suggest adding a bit of milk, just a cup or two, so it’s a bit more viscous. The first time I made it, it was tasty, but way too thick, to the point where it was hard to dip chips in it without breaking them as it cooled down a bit. Second batch I added some milk and it was much easier to eat.

 

[Cody Webster]

Thanks gents. Don't think I'll be making it today, but plan to within the next couple of days

 

[Starat327]

This is the way. I’ve only done it twice myself, but my recipe has been similar. I skipped the meat since one person at the get togethers I made it for had her sense of taste f***ed up by Covid, and I used Serrano peppers instead of jalapeños.

I would suggest adding a bit of milk, just a cup or two, so it’s a bit more viscous. The first time I made it, it was tasty, but way too thick, to the point where it was hard to dip chips in it without breaking them as it cooled down a bit. Second batch I added some milk and it was much easier to eat.

Yeah, I tried making it without Velveeta once, and used like half decent blocks of cheese - it didn't have the liquidity to even be a dip. Velveeta (or similar) is so important here even if it is shitty cheese product. I've read that milk helps, but I've also found that Velveeta tends to get liquid enough.

Also, not that it terrible matters, but I'd recommend a non fruit-wood pellet. Go with a mesquite or competition blend here.

 

[Beef Invictus]

Not the prettiest, but tasty.

Some of my walleye stash from summer. Walnuts, and pear basmati. Wild picked morels, hawk’s wing, and sheep polypore mushrooms.

View attachment 493212

Is this pickled


I want to make gravlax

 

[Starat327]

Merry Christmas eve, ya filthy animals.

 

[sigma six]

Cali and Oregon still brew the best IPAs, there's nothing wrong about that at all. Blind pig is unrivaled as far as traditional IPAs go.

The Puget Sound region has breweries that can hang too, but they don't have the distribution to put them out there. (Elysian doesn't count)
Makes it harder for those far and wide to check them out, unfortunately. Chuckanut, for example is damn near the Canadian border and is renowned for their work with lagers. Can finally get it in the PDX area the past year or two.
Heater Allen rules down in Oregon.

I'd love to have a drink-off with those two breweries and Jack's Abby over on your side, pure lager win. I hear Trillium actually does great lagers too but it's soooo hard to get that here.

 

[Starat327]

The Puget Sound region has breweries that can hang too, but they don't have the distribution to put them out there. (Elysian doesn't count)
Makes it harder for those far and wide to check them out, unfortunately. Chuckanut, for example is damn near the Canadian border and is renowned for their work with lagers. Can finally get it in the PDX area the past year or two.
Heater Allen rules down in Oregon.

I'd love to have a drink-off with those two breweries and Jack's Abby over on your side, pure lager win. I hear Trillium actually does great lagers too but it's soooo hard to get that here.

Years ago - probably 6 at this point - I visited a friend who was living in West Seattle. I was pretty impressed with some of the local stuff that was popping up in that area.

Jacks Abbey makes some amazing lagers. But the real east coast lager king is a place called fox farm. I'm not big into lagers, but they are pretty phenomenal. I can't fathom going to Trillium and walking away with a Lager. Sours first from there, then their stouts, then the IPAs.

 

[sigma six]

Years ago - probably 6 at this point - I visited a friend who was living in West Seattle. I was pretty impressed with some of the local stuff that was popping up in that area.

Jacks Abbey makes some amazing lagers. But the real east coast lager king is a place called fox farm. I'm not big into lagers, but they are pretty phenomenal. I can't fathom going to Trillium and walking away with a Lager. Sours first from there, then their stouts, then the IPAs.

I wasn't familiar with Fox, am checking out their website and am now thirsty. Funnily enough I used to be stationed half an hour away back in another life, from what I can tell.
I see they do an altbier, my fave german style! I'll keep an eye out for them.

 

[LegionOfDoom91]

Some chicken cutlet, ziti, & some alcohol for Christmas Eve. @Captain Dave Poulin

 

[Captain Dave Poulin]

Some chicken cutlet, ziti, & some alcohol for Christmas Eve. @Captain Dave Poulin

Murdering bastard.

 

[Starat327]

I wasn't familiar with Fox, am checking out their website and am now thirsty. Funnily enough I used to be stationed half an hour away back in another life, from what I can tell.
I see they do an altbier, my fave german style! I'll keep an eye out for them.

Fox makes fantastic stuff. Someone brought some back for me recently, but it was all IPAs

 

[LegionOfDoom91]

Murdering bastard.

I like veal better but beef prices are high.

 

[PHILOUDELPHIA]

Merry Xmas you filthy animals

 

[Starat327]

 

[Starat327]

Brotherton IPA and Murphys Black and Tan

 

[PHILOUDELPHIA]

Dennys surprising open still

 

[PHILOUDELPHIA]

Merry Christmas

 

[Young Sandwich]

I got an Ooni pizza oven for Christmas. Anyone own one and have any specific pointers? Seems about as easy as it gets as far as the oven itself goes. Just need to dial in a good dough recipe and go to town.