The Menu Part 14 The Coots / Striker Hot Dog is not a Sandwich Edition

[Starat327]

View attachment 344340

Lunch is served

definitely beats my ham and turkey.

 

[dragonoffrost]

Westville and Lunacy All Together orders are placed for pickup today.

 

[Cody Webster]

definitely beats my ham and turkey.

Kills my PBJ and yogurt

 

[Cody Webster]

Made pork chops and potatoes in the air fryer last night. Turned out great. Had company for dinner, so didn't snap a picture. Didn't want her to think I was weird. I love how fast it cooks too. 15 minutes and the chops were done as opposed to 30-40 minutes in the oven.

 

[dragonoffrost]

Essential supplies acquired

Ok so I also grabbed rolls, roast beef and horseradish elsewhere.

 

[dragonoffrost]

Lesson almost learned Don't cut roll with chef's knife.

 

[Lord Defect]

Lesson almost learned Don't cut roll with chef's knife.

Bread knife or steak knife. You good? Kept the red stuff inside?

 

[dragonoffrost]

Bread knife or steak knife. You good? Kept the red stuff inside?

Just a quick oh shit that was close. No red but got top layer

 

[Lord Defect]

Just a quick oh shit that was close. No red but got top layer

Glad you’re ok. A good knife can do serious damage

 

[dragonoffrost]

Glad you’re ok. A good knife can do serious damage

I've used these knives for 15 years. I know what they can do. I was lazy.

 

[Lord Defect]

Menu thread I need your help! Hook me up with a good pork loin smoker recipe

 

[dragonoffrost]

Menu thread I need your help! Hook me up with a good pork loin smoker recipe

I found the Weber honey garlic rub excellent on pork. Then I'd smoke over pecan wood at 225 until the doneness I'd want.

 

[Striiker]

Wanted chipotle badly, so I made it from scratch at home.

Didn’t take any pictures (forgot), but I think I figured out an incredibly close copycat version of their chicken.

In case anyone wants to try (I would HIGHLY recommend it):

-3 lbs boneless/skinless Chicken thighs
-1/2 red onion
-1 clove of garlic
-3 tbsp chipotles in adobo + some of the liquid
-2 tsp salt
-1 tsp black pepper
-1 tsp cumin
-1 tsp oregano
-2 tbsp olive oil

-pound the chicken thighs until they’re as even as possible and decently flat, then put them in a ziploc bag.
-place all the other ingredients in a blender and blend until it’s a paste, then add it to the bag too
-make sure all the chicken is covered and marinate it for somewhere between 1-8 hours (you’re supposed to do 8, but I did 1 and it was still fantastic)
-cook the chicken until done (165F internal temperature and seared on the outside). It’s ok if it’s pretty dark and charred
-when each piece is done, put it in a bowl that’s covered in aluminum foil and make sure you keep it covered so the steam can’t escape
-when all the chicken is cooked, leave it in the covered bowl for about 10 min
-then cut chicken into chunks and add it back to the bowl with the juices
-toss it around and then it’s ready

 

[Captain Dave Poulin]

Wanted chipotle badly, so I made it from scratch at home.

Didn’t take any pictures (forgot), but I think I figured out an incredibly close copycat version of their chicken.

In case anyone wants to try (I would HIGHLY recommend it):

-3 lbs boneless/skinless Chicken thighs
-1/2 red onion
-1 clove of garlic
-3 tbsp chipotles in adobo + some of the liquid
-2 tsp salt
-1 tsp black pepper
-1 tsp cumin
-1 tsp oregano
-2 tbsp olive oil

-pound the chicken thighs until they’re as even as possible and decently flat, then put them in a ziploc bag.
-place all the other ingredients in a blender and blend until it’s a paste, then add it to the bag too
-make sure all the chicken is covered and marinate it for somewhere between 1-8 hours (you’re supposed to do 8, but I did 1 and it was still fantastic)
-cook the chicken until done (165F internal temperature and seared on the outside). It’s ok if it’s pretty dark and charred
-when each piece is done, put it in a bowl that’s covered in aluminum foil and make sure you keep it covered so the steam can’t escape
-when all the chicken is cooked, leave it in the covered bowl for about 10 min
-then cut chicken into chunks and add it back to the bowl with the juices
-toss it around and then it’s ready

RIP chickens.

 

[Starat327]

RIP chickens.

I canonly imagine the look of horror on your face as you read this chicken assault.

Speaking of - have we ever seen these chickens, or does the internet not allow for uploads out there?

 

[Chinatown88]

I canonly imagine the look of horror on your face as you read this chicken assault.

Speaking of - have we ever seen these chickens, or does the internet not allow for uploads out there?

 

[Captain Dave Poulin]

I canonly imagine the look of horror on your face as you read this chicken assault.

Speaking of - have we ever seen these chickens, or does the internet not allow for uploads out there?

You should have seen Spotted Dick, but you were possibly touching yourself over some craft beer.

 

[Starat327]

You should have seen Spotted Dick, but you were possibly touching yourself over some craft beer.

aaaaaaahhhhhhhhhh, look at that gorgeous creature.

 

[Tripod]

Team @Beef Invictus

Italian sausage!

 

[Lord Defect]

The wife made chicken burgers in the air fryer. Pretty damn good.

 

[Tripod]

Supper last night....pork ribletes

 

[Lord Defect]

Supper last night....pork ribletes

View attachment 344604

Applebee’s got riblets, juicy tender riblets.

 

[flyershockey]

Wanted chipotle badly, so I made it from scratch at home.

Didn’t take any pictures (forgot), but I think I figured out an incredibly close copycat version of their chicken.

In case anyone wants to try (I would HIGHLY recommend it):

-3 lbs boneless/skinless Chicken thighs
-1/2 red onion
-1 clove of garlic
-3 tbsp chipotles in adobo + some of the liquid
-2 tsp salt
-1 tsp black pepper
-1 tsp cumin
-1 tsp oregano
-2 tbsp olive oil

-pound the chicken thighs until they’re as even as possible and decently flat, then put them in a ziploc bag.
-place all the other ingredients in a blender and blend until it’s a paste, then add it to the bag too
-make sure all the chicken is covered and marinate it for somewhere between 1-8 hours (you’re supposed to do 8, but I did 1 and it was still fantastic)
-cook the chicken until done (165F internal temperature and seared on the outside). It’s ok if it’s pretty dark and charred
-when each piece is done, put it in a bowl that’s covered in aluminum foil and make sure you keep it covered so the steam can’t escape
-when all the chicken is cooked, leave it in the covered bowl for about 10 min
-then cut chicken into chunks and add it back to the bowl with the juices
-toss it around and then it’s ready

That sounds like fun, but you could have just ordered Chipotle, no?

 

[Lord Defect]

That sounds like fun, but you could have just ordered Chipotle, no?

Then he’d need his moms credit card.

 

[Striiker]

That sounds like fun, but you could have just ordered Chipotle, no?

Yeah, but I enjoy cooking and I like to be able to make things myself instead of needing to order it. Especially right now when I'm trying to avoid other people as much as possible.

Plus, it's cheaper and there's tons of leftovers.