Food Porn Thread

[Sleeper]

I need to buy/build a smoker.



All of this shit in here looks good.

[bcoop]

Oh, and puppy chow

My MIL makes me puppy chow every Christmas. I'm still munching on this year's batch. That shit rocks!

[Strychnine]

Horrible pics, but some stuff from my phone...

Here's some parboiled lobster before going on the grill:





One of my favorite snacks; insalata caprese





Oh, and puppy chow

[roliath]

[scootro]

great thread!

[Trick Pony]

Kevin - those grits look awesome, but I bet they have a TON of calories in them. Probably more than I allow myself the whole day right now! lol.


Alot of the food in here looks good, some of it is gross. Like the burned BBQ *puke*

This is true. Butter, heavy cream, bacon, and cheese definitely aren't part of a slimming diet plan.
As for the BBQ - don't fear the bark! Some things come out looking pretty crazy after a long cook on the smoker but as long as the temps were right and there isn't a bunch of creosote on it it doesn't taste burnt at all.
I've been playing with my horizontal offset and ugly drum smokers and from what I've seen on here bcoop knows his shit when it comes to smoking meat.

[bcoop]

Lol. Burned BBQ? Silly Californian.

You've seen all you need to see from those who have had my BBQ. Now you just need to get out of the house and come try it. I promise you, I
It doesn't taste like dried up shoe leather, nor does it taste burned.


It will be available for sale soon, too.

[BradM]

Kevin - those grits look awesome, but I bet they have a TON of calories in them. Probably more than I allow myself the whole day right now! lol.


Alot of the food in here looks good, some of it is gross. Like the burned BBQ *puke*

Burned bbq?

[Steve]

Kevin - those grits look awesome, but I bet they have a TON of calories in them. Probably more than I allow myself the whole day right now! lol.


Alot of the food in here looks good, some of it is gross. Like the burned BBQ *puke*

[cbrjames]

Some juicy ass brisket i smoked over the summer


Smoked jalapenos stuffed with brisket, or pulled pork, and cheese, wrapped in bacon.


Some ribs i smoked during the summer as well.

Spring needs to hurry the hell up and get here so i can start smoking again!

[Trick Pony]

Can has recipe plez?

Actually, I do have the recipe typed up.
I've been putting some Andouille sausage in the grits lately to make sure it's nice and fattening. I usually use heavy cream too. I like my shit creamy! You can also use quick grits if you want and substitute chicken stock and cream for the water it calls for, then add the cheese when it's done cooking. This recipe is my own creation from looking at and trying some recipes from the internet and Food Network and then tweaking things how I like them.

KR’s Shrimp and Cheesy Grits

Ingredients
• 3 slices thick cut bacon
• 2 green onions
• ¼ lb Andouille sausage cut into cubes
• 2 cups whole milk, heavy cream or half and half
• 2 cups chicken stock
• 1 cup coarse ground cornmeal
• 6 tablespoons unsalted butter
• 1 cup shredded sharp cheddar
• ½ tsp freshly ground black pepper
• Salt
• 1 lb medium or large shrimp, peeled and deveined
• Chef Paul Prudhomme’s Blackened Redfish Magic seasoning
• Hot sauce

Directions

Cook the bacon and drain on a paper towel. Crumble bacon and set aside.
Chop the green onions and set aside.

Grits
Lightly brown the sausage in a heavy-bottomed pot over medium-high heat. Add the milk and chicken stock and bring to a boil. Once the mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes, or until mixture is creamy and grits are tender.
Remove from the heat, add the pepper and 2 Tbsp of the butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Salt to taste and add more milk if the grits are too thick.

Shrimp
Melt the remaining 4 Tbsp butter in a dish. Lay the shrimp out on a flat surface. On both sides of the shrimp, brush on the butter and sprinkle with Prudhomme’s Blackened Redfish Magic seasoning. Blacken the shrimp on a hot cast iron griddle.
Spoon the grits into a serving bowl. Top with shrimp and sprinkle with bacon, green onions, and hot sauce.

[mustangguy289]

Cajun shrimp and cheese grits with some bacon and green onions

Can has recipe plez?

[Trick Pony]

man i want some crawfish right now

Damn, this thread is making me seriously hungry for crawfish too. I think I'm going to have to make some etouffee this week.

[unkoricky]

man i want some crawfish right now

[mstng86]

mmm

Simplicity is the best sometimes.