What's For Supper?

[Ketchup]

Pesto Linguini with Sausage, sweet peppers and broccolini.

 

[KS Plainsman]

Pesto Linguini with Sausage, sweet peppers and broccolini.
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That looks fantastic!

 

[Hinerman]

Pesto Linguini with Sausage, sweet peppers and broccolini.
View attachment 476383

PM me the recipe if you don't mind. If you don't want to, no worries...

 

[stihl livin]

Trying my hand at red wine braised beef short ribs. Never done them so I’m hoping they turn out. Not sure I can just order a pizza tonight if they don’t eat. Happy holidays to everyone.

 

[cuinrearview]

Trying my hand at red wine braised beef short ribs. Never done them so I’m hoping they turn out. Not sure I can just order a pizza tonight if they don’t eat. Happy holidays to everyone.

Done the stout braised with pearl barley, but never wine. I'm sure they'll turn out great, so much connective tissue yumminess in there. Good luck!

 

[stihl livin]

Done the stout braised with pearl barley, but never wine. I'm sure they'll turn out great, so much connective tissue yumminess in there. Good luck!

Thanks Tim. A good friend sent me the recipe and said he had good luck with it. One thing I learned already is I might not have a big enough cast iron pot. The wife was selling it as we had never used it and I had to stop her as I knew it was going to be used. As I’ve gotten older I’ve really taken more into cooking different things than when we first got our house. Add the smoking of food and it really opens a can of worms.

 

[cuinrearview]

Thanks Tim. A good friend sent me the recipe and said he had good luck with it. One thing I learned already is I might not have a big enough cast iron pot. The wife was selling it as we had never used it and I had to stop her as I knew it was going to be used. As I’ve gotten older I’ve really taken more into cooking different things than when we first got our house. Add the smoking of food and it really opens a can of worms.

WSM is chooching walnut smoke over some pork candy as I type. Wings going on soon too.

 

[stihl livin]

This was right before they went in the oven for the hours.

 

[cuinrearview]

Wife and her son made baklava. Looks acceptable.

 

[stihl livin]

Well the ribs have mixed reviews here. Me I thought they were great while the wife was not a fan. They are to fatty for her liking. I could have trimmed the fat caps but why remove the flavor? Either way she did eat a couple but I will have to find another recipe or just invite a friend over next time I make them.

 

[jakethesnake]

WSM is chooching walnut smoke over some pork candy as I type. Wings going on soon too.

You saying you use walnut wood to smoke meat? Genuinely curious

 

[cuinrearview]

You saying you use walnut wood to smoke meat? Genuinely curious

About a year ago the pecker of wood gave me some walnut chunks and claimed he'd had good results with it. Hickory or pecan is my go to, but I have been using it lately and I think it's a good fit for poultry.

Of course the pork belly could be cooked over bias ply Super Swampers and it would still be delicious.

 

[stihl_head1982]

My camera on my phone is crappy. It made certain spots yellow looking -- it is not like that
looking at them in person. Merry Christmas!

 

[jakethesnake]

About a year ago the pecker of wood gave me some walnut chunks and claimed he'd had good results with it. Hickory or pecan is my go to, but I have been using it lately and I think it's a good fit for poultry.

Of course the pork belly could be cooked over bias ply Super Swampers and it would still be delicious.

Interesting. I never woulda guessed.

 

[jakethesnake]

About a year ago the pecker of wood gave me some walnut chunks and claimed he'd had good results with it. Hickory or pecan is my go to, but I have been using it lately and I think it's a good fit for poultry.

Of course the pork belly could be cooked over bias ply Super Swampers and it would still be delicious.

Pecker doing good? I know he hasn’t been active not sure if you keep up with him. If so tell him I was asking bout him. Traded some nice pipe tobacco with him a while back

 

[cuinrearview]

Pecker doing good? I know he hasn’t been active not sure if you keep up with him. If so tell him I was asking bout him. Traded some nice pipe tobacco with him a while back

He's a függin dick, but he's doing well. We text pretty regularly.

 

[stihl livin]

He's a függin dick, but he's doing well. We text pretty regularly.

I think you were to nice in your description of Donny. You should have just called him a Dallas.

 

[bucketofguts]

Bone in Roast Beast for Christmas. Hot then low and slow looking for 120.

 

[Ketchup]

Meat and taters. Never gets old.

 

[MtnHaul]

Not exactly supper but I couldn't find a thread that seemed more appropriate. Just wanted to share something for all the pepper fans out there: Piri-Piri sauce. I mostly put piri-piri on eggs and chicken, but you can add it to a sandwich, spread it on bread and toast it in a fry pan, use it as a marinade, burger topping, whatever.
I know it doesn't look as good after it's been pureed but it tastes pretty good. There are many variations of piri-piri and I make another version based on Habaneros and smoked paprika. Piri-piri is basically whatever oil you like as the base, and then whatever peppers and spices you like, cook on medium-high heat for about 10 minutes, let cool, and then puree.