Weekend Cooking & Drinking Thread: Bye Week Edition

[BeastMan]

The Dawgs are off and I'm heading to Hwy 1 in south La later today. Fishing Saturday and Sunday. Its officially fall!

[BrunswickDawg]

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.

[BeardoMSU]

We're going out tonight, but I did end up bottling my batch of fermented Fresno-Cayenne chili sauce...

https://image.ibb.co/dmpHZU/fresno-chili-sauce.jpg

https://i.imgur.com/5g2O1VN.gif

[Howboutdemdogs]

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.

[Howboutdemdogs]

Beardo, you got to share the recipe. That looks great.

[BeastMan]

Very cool Beardo. I’m currently en route to south LA. Got white cans on ice for when I arrive

[BeastMan]

Just arrived to the camp and man this is a good beer right now

[BeastMan]

Smashed some hammer reds and a few trout. White cans, football, and dinner somewhere later.

https://i.postimg.cc/8c9BMp3x/D082-F233-A580-4-B85-81-D1-B398-AC5-A25-A1.jpg

https://i.postimg.cc/X7N0zVr9/819-EC9-B3-BB02-4-F41-A9-A0-27343814-DC19.jpg

[BrunswickDawg]

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.

https://i.postimg.cc/HLwT1LB1/BD53-EBA7-41-DF-4-B70-96-CC-E5-C95-AAB3856.jpg

[BeastMan]

When in south LA...

https://i.postimg.cc/nrT7Gvzs/71548-BA5-0-A2-E-4544-8065-4-FF8690-D502-B.jpg

[BeardoMSU]

So tonight we had a seafood splurge...

Started the afternoon with oysters...

https://image.ibb.co/fcnMW9/oysterssss.jpg

Followed with a nice lager...

https://image.ibb.co/fJ03dp/fest-beer.jpg

Had an app of moules...

https://image.ibb.co/hDg6W9/moules.jpg

With a main of potato wrapped halibut, over leeks, and a port sauce...

https://image.ibb.co/f85iB9/fish-and-potatoes.jpg

Will finish the night off with some Weller Antique.

[BeardoMSU]

And the girl was happy...

https://image.ibb.co/duXkPU/happy-baby.jpg

[BeastMan]

Won’t let me rep you Beardo. Good stuff

[Prediction? Pain.]

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.

https://lh3.googleusercontent.com/VM09OQbPa2cMPwuIhxzBu1rZLgRN4_qFZX1iSNpUS3XAoAPIWn p9KjCjb09sQ_UGSdfkKEaSR8tWKblfCftoiyr68_iBJ-kfNSm1AHc3lFpXKeDrH1aRMFvtBvMFkMd6QVF8A1YC03Y_XSxt xuksZkx-_V038JM6k0_mJUwGYxH0G6i344he2ASCPGO5Lq5KPgjtu2m3UB vF-g8PWPjn7qVWMwxA3vFbwprGujDSHWNuJe5l_Vrm9t543jUd1gt Vlpf7y0mpa6ktXJBn-aWjm2lXNOCH89iZVmbqyjdEO1FBzF0phGAcnsAZUeBcN7GIzPW jx7X5CRZtQC1_fLEYDWmD38w7PLWJ-ksK0mP8nMsjwmUW8iFm1gB2OJ879aSgqlXX00CIUVa5qBkfnDs ugXjytvd8HAo2NyY5zsO0cxOMOnMxOcnEkVWu4QrVS_QfXl2di u8yFa7PN4o7uIgGGUdEBKpvPHTKtUzKwge2fO9dLGGkAWBdOLY fibfUgp6kv21vicvBOIJoTv0EmG88Ff4KYIANlkzORQSnwjI39 r7rypAgHrDyq9W7Oug00-8OEeGnXPqHvC1Dgi52pj15e16gW7Tj1aiJ9---FbLICsjtQCA_HNWycYsgC2dH6psE=w670-h893-no

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.

[BeardoMSU]

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.

[SpeckleDawg]

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.

https://i.postimg.cc/mZ5sZfv5/3865157-C-0-B93-4-ABD-9131-5-CBBFE8-A5-B7-A.jpg