Cooking/Food thread

radarmonkey

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Someone said something about fried chicken.
 

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p238shooter

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Gravy for breakfast was kinda a few posts back but I bake 3 cans of 8ea store biscuits and freeze them in a gallon zip bag, then make up a big pan of sausage gravy and put into muffin tins to freeze. After frozen, pop them out and put in freezer bags. Pretty good start for breakfast in the microwave when desired. I do a lot of stuff like that because it is hard to cook for one person and I enjoy different kinds of quick meals. I made up a pan of Breakfast Casserole yesterday, hash browns, eggs, cheese, sour cream, sausage, onions, peppers, black olives, stuff like that. Cut into squares to zip freeze and nuke later. I also cold re-smoked 6lb store bacon to zip seal for frying as needed. I enjoy more smoke and black pepper than I can find on anything. Thanks for sharing all here. I don't have FB for the cast iron site but have been looking at more cast iron recepies, many on the smokingmeats.com site and others. Might get off into doing some of those.
 

xseler

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I actually prefer my fish broiled, but seems everyone else like fried - what is the trick to keeping the seasoning on the fish pieces during the fry?


A little cornstarch in the flour helps. Also, if you have the time to place the breaded fish in the refrig for 30 to 60 minutes before frying helps considerably.

Best of luck in your fish cook'n!


.
 

R D Harmon

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Gravy for breakfast was kinda a few posts back but I bake 3 cans of 8ea store biscuits and freeze them in a gallon zip bag, then make up a big pan of sausage gravy and put into muffin tins to freeze. After frozen, pop them out and put in freezer bags. Pretty good start for breakfast in the microwave when desired. I do a lot of stuff like that because it is hard to cook for one person and I enjoy different kinds of quick meals. I made up a pan of Breakfast Casserole yesterday, hash browns, eggs, cheese, sour cream, sausage, onions, peppers, black olives, stuff like that. Cut into squares to zip freeze and nuke later. I also cold re-smoked 6lb store bacon to zip seal for frying as needed. I enjoy more smoke and black pepper than I can find on anything. Thanks for sharing all here. I don't have FB for the cast iron site but have been looking at more cast iron recepies, many on the smokingmeats.com site and others. Might get off into doing some of those.
It appears the smokingmeats.com site is for sale??
 

RickN

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I actually prefer my fish broiled, but seems everyone else like fried - what is the trick to keeping the seasoning on the fish pieces during the fry?
I stir some milk and egg together, dip the fish in that, then seasoned flour, back to the milk, then into cornmeal.
 

p238shooter

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1shott

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So today I smoked a chuck roast.

3.5lbs.

it is pretty good but dang it once again beef eludes me. I just can’t seem to nail the smoke ring or the just about falling apart tender.
Anyway here ya go
Smoked to a internal of 195 carry over to 199. I should have pulled it off at 205-210
 

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radarmonkey

Let's go Brandon
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So today I smoked a chuck roast.

3.5lbs.

it is pretty good but dang it once again beef eludes me. I just can’t seem to nail the smoke ring or the just about falling apart tender.
Anyway here ya go
Smoked to a internal of 195 carry over to 199. I should have pulled it off at 205-210
I've been thinking about trying this.
 
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