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Weekend Cooking & Drinking Thread: Bye Week Edition
The Dawgs are off and I'm heading to Hwy 1 in south La later today. Fishing Saturday and Sunday. Its officially fall!
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Originally Posted by
BeastMan
The Dawgs are off and I'm heading to Hwy 1 in south La later today. Fishing Saturday and Sunday. Its officially fall!
May do some ribs tomorrow.
"Fall" appeared here this morning. It was 90 at 4:00 pm yesterday. 61 at 7:30 am today. 77 right now. Absolutely perfect for a little high school football tonight.
"After dealing with Ole Miss for over a year," he said, "I've learned to expect their leadership to do and say things that the leadership at other Division I schools would never consider doing and to justify their actions by reminding themselves that "We're Ole Miss.""
- Tom Mars, Esq. 4.9.18
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We're going out tonight, but I did end up bottling my batch of fermented Fresno-Cayenne chili sauce...
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Heading to the camp for the first time this year pulling a string at Bambi. I am taking deer chili for tonight. If one goes down, it will be fresh grilled whole back straps for Saturday or Sunday.
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Beardo, you got to share the recipe. That looks great.
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Very cool Beardo. I’m currently en route to south LA. Got white cans on ice for when I arrive
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Just arrived to the camp and man this is a good beer right now
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Smashed some hammer reds and a few trout. White cans, football, and dinner somewhere later.
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Lazy day with great "fall" weather for the coast - 80 with a breeze and no humidity!
Decided to cook some ribs I had in the freezer, and just threw together what I had in the house. Some lima beans, mashed potatoes, and cream corn. Cooked the ribs 2-2-1 on the Weber.
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When in south LA...
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And the girl was happy...
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Won’t let me rep you Beardo. Good stuff
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Strong posts by all tonight. I'm jealous of Beardo's seafood and homebrew hot sauce, and Beast's fishing hauls always impress (as does that plate-o-brown you had earlier (dude, I'd be down for the count after that feast)).
Brunswick, I'm porkin' it up with you this weekend. Put a 12 lb shoulder on the smoker at midnight (which may explain why I'm up at this ungodly hour; coming down slow from the smoke's kickoff, apparently (or something)). Going to add a slab of ribs to the mix tomorrow.
I'll do up some collards tomorrow -- nothing fancy on that front, really, though they'll give me another excuse to use one of the Benton's ham hocks I have in the freezer, so that's worthwhile -- and then some roasted-to-hell, partially caramelized sweet potatoes.
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Originally Posted by
Howboutdemdogs
Beardo, you got to share the recipe. That looks great.
It's super simple. I just got a bunch of fresno peppers from the store, split them open, and took out the ribs and seeds. I did the same with some cayennes from my garden. Add a head's worth of garlic, with the cloves lightly crushed, about 20 pepper corns, half a cup of white sugar, and around a quarter cup of salt. Mix everything together, put in a jug, then cover with water, just enough to submerge all the peppers. I then use a small plate to weigh the peppers and garlic down, so everything is under the water. Then cover the lid with a towel held on with a rubber band and put in a cool place for a month, every week or so giving it a stir. After fermenting, strain the peppers and garlic out of the water, add to a mixer, then put about a cup or two of the fermenting liquid in and puree until desired thickness, adding more water if you like it a bitter thinner. I then strained the puree through a sieve, put in a pot with some more sugar and about a cup of cider vinegar. Brought just to a boil, then transferred into sterilized bottles.
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Beardo and Beast with some killer entries this weekend. I spent all weekend getting caught up around the house and was too wiped out to cook too much. Hit up TBT this afternoon for some tuna dip, Ghost and vistas.
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