Thread of What You've Eaten, Cooked and/or Drunk Lately

[Gatorubet]

wow!

good shit!

The only problem with gator tail meat in jambalaya is that I find it inconsistent. One bite can be tough as nails, and the next taste like chicken. I imagine getting the meat from one unfortunate gator instead of a bag of meat from Rouse's is the answer. I can't go see the Gators in Red Stick without some Corn Dog at a tailgate telling me to eat some alligator. So I always do. Who knows what the hell else they've cooked. I'm not going to turn down a chance at that.

 

[charlohiottean]

Drove up to Columbus Sunday morning for my nephew’s graduation from Granville High. On Monday morning I took my son to the North Rotunda of the Holy Sepulcher. We then went down High Street to German Village and the Thurman Café.



We had Graeter’s for desert.

 

[Nutriaitch]

The only problem with gator tail meat in jambalaya is that I find it inconsistent. One bite can be tough as nails, and the next taste like chicken. I imagine getting the meat from one unfortunate gator instead of a bag of meat from Rouse's is the answer. I can't go see the Gators in Red Stick without some Corn Dog at a tailgate telling me to eat some alligator. So I always do. Who knows what the hell else they've cooked. I'm not going to turn down a chance at that.

i’m usually a little hesitant to order or eat gator anywhere for this reason.

typically it’s either really good, or it’s really NOT good. rarely anywhere in the middle.


this meat all came straight off one gator that was trespassing.

 

[ORD_Buckeye]

Last night's dinner.

And my entree

 

[ORD_Buckeye]

The best BBQ: Western Carolina style pork shoulder. Rubbed overnight and wrapped in saran wrap. Unwrapped and air dried in the fridge for 2 hours and now going onto a mix of cherry and hickory smoke.

 

[ORD_Buckeye]

Six hours later, I've plateau'd out like a motherfucker at 160 degrees. A lesser man might pull, wrap in foil and finish it in the oven. Fuck the lesser man. I threw some more chunks of cherry on the coals and some more Bourbon in my glass and I'm going to ride this out 'til the end.

 

[Nutriaitch]

 

[Crump's brother]

Six hours later, I've plateau'd out like a motherfucker at 160 degrees. A lesser man might pull, wrap in foil and finish it in the oven. Fuck the lesser man. I threw some more chunks of cherry on the coals and some more Bourbon in my glass and I'm going to ride this out 'til the end.

The stall is just part of barbecue, amigo. Glad to hear you powered through it.

 

[Nutriaitch]

 

[AKAK]

The best BBQ: Western Carolina style pork shoulder. Rubbed overnight and wrapped in saran wrap. Unwrapped and air dried in the fridge for 2 hours and now going onto a mix of cherry and hickory smoke.

I'mma knock one of these out tomorrow.

 

[AKAK]

Couple hours to go:

 

[ORD_Buckeye]

Alright @AKAK. Ask and thou shalt receive. Seasoning is a bit spotty. I thought about stripping it off and building from scratch, but it's pretty good, just splotchy. As soon as the Summer from hell ends here, it'll get a nice coat of lard and go into a 450 oven for a couple of hours.

 

[ExpatAkronite]

Alright @AKAK. Ask and thou shalt receive. Seasoning is a bit spotty. I thought about stripping it off and building from scratch, but it's pretty good, just splotchy. As soon as the Summer from hell ends here, it'll get a nice coat of lard and go into a 450 oven for a couple of hours.

Nice knife. Never used a Wusthof. Got turned on to Henckels in the 90s and never tried anything else.

 

[AKAK]

Alright @AKAK. Ask and thou shalt receive. Seasoning is a bit spotty. I thought about stripping it off and building from scratch, but it's pretty good, just splotchy. As soon as the Summer from hell ends here, it'll get a nice coat of lard and go into a 450 oven for a couple of hours.

Love it. Did that originally have a lid? (Or may still) I have a #6 with the same logo. I'm not an off the top of my head date guy on these but thinking 30's or 40's. Apologies if it's pre great war and I'm an idiot.

Meat looks nice too. Any oven or just in the pan?

 

[ORD_Buckeye]

Love it. Did that originally have a lid? (Or may still) I have a #6 with the same logo. I'm not an off the top of my head date guy on these but thinking 30's or 40's. Apologies if it's pre great war and I'm an idiot.

Meat looks nice too. Any oven or just in the pan?

Age is hard to tell precisely with Wagner since they didn't change up the logo as often as Griswold. According to the website I found, it could be anywhere between 1922 and 1959. No oven; steak wasn't thick enough.