Healthful Midnight Snack

[Timmah!]

Was gonna make a hot ham & cheese sammich...alas, I was remiss in my shopping excursion:  no bread.  S0 fries!

 

[RobMc]

Diet is going to ratshit?

Healthful ?

[Timmah!]

21 hours ago, RobMc said:

Diet is going to ratshit?

Healthful ?

Are you rotund, R0b?  Every food post I make, invariably you ask if my 'diet' is going to shit.  Go eat some Haggis, fucker.

Edited November 10, 2020 by Timmah!
Grammar

[RobMc]

Am I rotund ?   I'm spherical my boy, but come now, that was a 'snack'? no no, that was a meal for 4, haggis yuk.

[Timmah!]

3 hours ago, RobMc said:

Am I rotund ?   I'm spherical my boy, but come now, that was a 'snack'? no no, that was a meal for 4, haggis yuk.

My days start @ 7 & end @ 22:00.  Already burned it off.  Fatboy Slim's the name:  

[RobMc]

Love the shape, but getting increasingly worried that every photo we've ever had seems to be in mens toilets?? do you want to tell us anything ? 

[major-mark63]

8 hours ago, Timmah! said:

Was gonna make a hot ham & cheese sammich...alas, I was remiss in my shopping excursion:  no bread.  S0 fries!

 

In quebec we have a fast food meal very popular and it looks like quite like this lunch ;we call it poutine!!!!

yummy and piggy!!

[Timmah!]

1 hour ago, RobMc said:

Love the shape, but getting increasingly worried that every photo we've ever had seems to be in mens toilets?? do you want to tell us anything ? 

Lol, that'd be scary:  "Come here, Mr... lemme show you something."  Or: "Hey, wanna see me make a muscle?"  lol

Edited November 9, 2020 by Timmah!

[Timmah!]

47 minutes ago, major-mark63 said:

In quebec we have a fast food meal very popular and it looks like quite like this lunch ;we call it poutine!!!!

yummy and piggy!!

Ahh yes... with gravy instead of ranch.  Being a mess, when does Poutine stop being poutine?  So many ways to make it, should be it's own food category.

[TBB]

8 hours ago, Timmah! said:

My days start @ 7 & end @ 22:00.  Already burned it off.  Fatboy Slim's the name:  

SOOOOOOOOOOOOO sory you lost your place and have to live in a public restroom - try cooking for a living - you seem to be very good at it

[Timmah!]

Lol, except I bring home ~$1,200/week... after taxes.  

[TBB]

Well - the restroom does look kinda fancy  

[Timmah!]

6 hours ago, TBB said:

SOOOOOOOOOOOOO sory you lost your place and have to live in a public restroom - try cooking for a living - you seem to be very good at it

Like many hobbies, passions;  if I were beholden to do it with a certain frequency, to a given consistent capacity, in a certain way, it would lose a great measure of its pleasure for me.  Besides, restaurants have a notoriously thin profit margin & low success rate.

2 hours ago, TBB said:

Well - the restroom does look kinda fancy  

There are some really nice restrooms.  You begin to notice the correlation between restroom cleanliness & quality with restaurant staff behavior & food quality.  There's a whole spectrum from hole-in-the-wall joints to high-end restaurants (mainly in Louisville)

[major-mark63]

23 hours ago, Timmah! said:

Ahh yes... with gravy instead of ranch.  Being a mess, when does Poutine stop being poutine?  So many ways to make it, should be it's own food category.

yes you right there is so many varieties, but basic is still fries with cheese and BBq gravy!!!

[Tron]

I like the food posts @Timmah! keep them coming. I'll share some food porn here too...These are the ribs I made on Sunday using my Cookshack Fast Eddie's pellet smoker. Used a mix of 50/50 Apple and Cherry pellets.

 

[Timmah!]

17 minutes ago, Tron said:

I like the food posts @Timmah! keep them coming. I'll share some food porn here too...These are the ribs I made on Sunday using my Cookshack Fast Eddie's pellet smoker. Used a mix of 50/50 Apple and Cherry pellets.

 

They look great!  Would have been nice to see a transverse sectional view of a piece;  video would have been even more fun.  Well, let's have some specificity, Mr.:  What temp(s) did you use?  How long did you cook 'em?  Did you use the 3-2-1 method (smoke, wrap & bake, unwrap, sauce & bake/broil).  And, coincidentally, I wrapped some ribs & threw them in the oven @ 250F @ 1:30 this morning, before retiring for the day.  Got up @ 6, drained the grease & threw them back in @ 275 until now, 9:45.  So, roughly 8 hours.  Gonna unwrap them & do a few 8-minute saucing sessions under the broiler with them with a mix of bbq & honey.  Might even make some gravy with some of the drippings, then freeze it in ice cube trays & store it in a quart freezer bag for later usage.

Edited November 10, 2020 by Timmah!

[Tron]

I do my ribs using the 3-2-1 method. I baste them in yellow mustard and then hit with a dry rub that I love called Kosmos Q Honey Killer Bee BBQ Rub(get on Amazon). I then wrap them in heavy duty foil after 3 hours..but before I wrap them I put a layer of brown sugar topped with honey on the foil and lay the ribs top side down on top of the sugar/honey...then wrap them real tight. Cook at 225 (my smoker will wander between 210-240 when I set it here) I start layering the sauce as soon as they come out of the foil....put sauce on every 20 minutes during the final hour.

Here's a shot of them on my smoker. I always get the 3 rack packs at Costco and cook all of them together...I then take 2 of the racks when done...cut them in half and vacuum seal them for the freezer. So nice to be able to take a half rack out of the freezer and place right in pot of boiling water...they taste just as good as fresh off the smoker and can have whenever I want in about 30 minutes.

If I can remember I'll try and shoot a little video the next time I do a cook.

 

 

[Tron]

@Timmah!Here's a pork butt I did a couple weeks ago. Same mustard/rub combo. Smoked at 250 for 11 hours with no wrapping, basting or saucing of any kind. Juicy tender pulled pork which I also portion out and vacuum seal. It also makes great pork tacos...throw some in a frying pan with a little water and some taco seasoning when the mood strikes.

 

[Timmah!]

[Timmah!]

Definitely!  Love to make extra portions of meats & have them at the ready for meals.  Chicken thighs, beef cuts, pork.  Pizzas too.  Sauces, broths, stocks in ice cube form, too;  as long as it doesn't contain milk;  sadly they separate when thawed & heated.