- 2,932
Ribeye steak with corn on the cob and mashed potatoes. With a beer.
What are you Eating/Drinking?
- Thread starter Super-Supra
- 23,348 comments
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Blackbird.
Premium
- 9,347
- Bay Area
- BlackbirdGTP
- Blackbird5150
Just drinking a Full Throttle Fury.
Breakfast: Bread with bio apple-cherry jam + a bio kiwi from NZ + some water.
Then:
A bio multi fruit juice (strawberry juice, black currant juice, raspberry juice, rose hip juice, elderberry juice) with 10 cl of kombucha biodynamic.
Now:
Waiting for my green tea to cool off
Lunch:
An American Hamburger with vegetables and hannibal sauce and a cheese soufflé thing on top of it. Mmmmmmm
Then:
A bio multi fruit juice (strawberry juice, black currant juice, raspberry juice, rose hip juice, elderberry juice) with 10 cl of kombucha biodynamic.
Now:
Waiting for my green tea to cool off
Lunch:
An American Hamburger with vegetables and hannibal sauce and a cheese soufflé thing on top of it. Mmmmmmm
Cap'n Jack
Premium
- 10,140
- South of the South
- GoldMineGutted
I am currently drinking the coke my cousin decided to not drink.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
Beef tenderloin roast stuffed with sautéed mushrooms, caramelized onions and Gorgonzola cheese. Sides were carrots and roasted red potato cubes. (The oozing cheese sauce from the roast coated both the carrots and potatoes nicely). All enjoyed with a half filled sniffer of Smoking Loon cabby. Dessert was a homemade raspberry-grapefruit sorbet.
Bring on the lethal injection.
Bring on the lethal injection.
Blackbird.
Premium
- 9,347
- Bay Area
- BlackbirdGTP
- Blackbird5150
Well my dinner certainly wasn't as interesting as that.
I just had chicken with seasonings on it... with milk. Now i'm having a bagel with cream cheese.
I just had chicken with seasonings on it... with milk. Now i'm having a bagel with cream cheese.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
The Woman made dinner today. So, I made myself a sandwich on French bread with ham and cheese with butter. Now, I'm eating dessert. Starbucks Coffee ice cream 'Mud Pie.' It's coffee ice cream with fudge chunks and pieces of Oreo cookies. It's been one of those days, so I needed it.
- 3,770
- Boss-Barracuda
I'm eating the left over eggo cereal (you know, just doesn't quite make a bowl, so it stays there for three weeks) dry because its 3:00 in the morning, and its all i could find.
I hate when there's a bunch of unopened snacks in the pantry, but i can't eat them because i don't know if they're being saved or not. My family purposely does this though because they know if something is opened, its going to be gone when they wake up in the morning
I hate when there's a bunch of unopened snacks in the pantry, but i can't eat them because i don't know if they're being saved or not. My family purposely does this though because they know if something is opened, its going to be gone when they wake up in the morning
- 2,248
- dunedin NZ
- Godzilla_GTR
- Godzilla_GTR
just had some hells pizza and wedges, about to have my B'day cake
- 834
Root beer float 
- 4,312
Pepsi... yes, at 7:30 AM
- 33,155
- Hammerhead Garage
Water. Lots of water. I made the mistake of putting down for a late meal at college because I was busy, and it wasn't the wisest of ideas. I'm not entirely sure what it was (it said Lamb, but I've learned not to trust the catering company), but I suppose it's better than nothing. I can't walk into my exam tomorrow on an empty stomach ...
- 958
- Manila
- meister_dan
chicken adobo. and some coke on the side.
- 4,312
Water.. I am waiting for my lunch break then im going to KFC.
, tortilla chips
)
- 958
- Manila
- meister_dan
hotdog in a bun. + oj on the side.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
Chili and beef patties. Oh, and drinking a Squirt and a large cup of ice water.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
BUMP
We had great weather today, so it was swimming and dinner out back and that means... IT'S BBQ TIME!
We had BBQued smoked cheddar cheese quesadillas. No fooling. They were awesome. Ever had a BBQued quesadilla? You should!
First, I prepared the homemade chipotle sauce. You take chipotle chilies and rehydrate them in hot water. Once they're hydrated, blend them in a blender with salt, a dash of vinegar, sugar, fresh cracked black pepper, dash of lime juice and a bit of water on a high setting. Cook the sauce for about 10 to 15 minutes, until the sauce thickens. You can even make the chipotle chilies, like I do, at home. Buy red jalapeños (yes, chipotle chilies are actually jalapeños). Cut the tops off and cut them in half length wise. Put them in your smoker for 5 hours with smoke, and 2 more without smoke. Let them dry for two days on the window pane in direct sunlight for two or three days. Store when completely dried. Chipotle chilies are actually smoked, dried jalapeños.
Don't have a smoker? Build one. Purchase two non-glazed clay terra cotta planters with about 17 to 18 inch diameter. Place bottom planter on three bricks to allow air flow through the bottom hole. Insert a 1,000 watt electric burner (check Walgreen's; $8-$10) on the bottom and run the AC cord through the hole. Plug her in and turn it on high. Place a heavy pie pan with some smoking chips or hardwood chunks (mesquite, hickory, peach, oak, cherry, apple woods work best) on top of the burner (don't use thin aluminum pie pans! Stainless steel cake pans work great, too). Place a replacement Weber-style grill grate inside the bottom planter. It should rest about two inches from the top lip of the planter. Place inverted second planter on top and add a BBQ thermometer in the top planter hole. And there you have it, a $50-$60 terra cotta smoker that can smoke anything from Pork Butts, fatties, briskets, ribs, chickens, turkeys, etc. Plus, chilies and cheddar cheese, of course.
So, I smoked my own jalapeños, my own cheddar cheese for this meal. Not bad, uh? I laid a tortilla down on the BBQ and poured on some home-smoked, home-shredded store bought aged cheddar cheese. Once it started to get crispy, I folded them in half. Grilled for about three or four minutes on each side (close the BBQ lid when doing this. It makes the food more 'smokey' and melts the cheese quicker.) I had my homemade chipotle sauce and sour cream for dippin' along with some fresh diced tomatoes, onions and cilantro. One of my boys, whose identity will remain hidden, wanted BBQ sauce and ketchup. OK, whatever.
Drinks were milk, homemade lemonade or lemon iced tea. Fantastic meal outdoors, next to the pool with family and dog on a hot summer night with the radio blasting. 👍
We had great weather today, so it was swimming and dinner out back and that means... IT'S BBQ TIME!
We had BBQued smoked cheddar cheese quesadillas. No fooling. They were awesome. Ever had a BBQued quesadilla? You should!
First, I prepared the homemade chipotle sauce. You take chipotle chilies and rehydrate them in hot water. Once they're hydrated, blend them in a blender with salt, a dash of vinegar, sugar, fresh cracked black pepper, dash of lime juice and a bit of water on a high setting. Cook the sauce for about 10 to 15 minutes, until the sauce thickens. You can even make the chipotle chilies, like I do, at home. Buy red jalapeños (yes, chipotle chilies are actually jalapeños). Cut the tops off and cut them in half length wise. Put them in your smoker for 5 hours with smoke, and 2 more without smoke. Let them dry for two days on the window pane in direct sunlight for two or three days. Store when completely dried. Chipotle chilies are actually smoked, dried jalapeños.
Don't have a smoker? Build one. Purchase two non-glazed clay terra cotta planters with about 17 to 18 inch diameter. Place bottom planter on three bricks to allow air flow through the bottom hole. Insert a 1,000 watt electric burner (check Walgreen's; $8-$10) on the bottom and run the AC cord through the hole. Plug her in and turn it on high. Place a heavy pie pan with some smoking chips or hardwood chunks (mesquite, hickory, peach, oak, cherry, apple woods work best) on top of the burner (don't use thin aluminum pie pans! Stainless steel cake pans work great, too). Place a replacement Weber-style grill grate inside the bottom planter. It should rest about two inches from the top lip of the planter. Place inverted second planter on top and add a BBQ thermometer in the top planter hole. And there you have it, a $50-$60 terra cotta smoker that can smoke anything from Pork Butts, fatties, briskets, ribs, chickens, turkeys, etc. Plus, chilies and cheddar cheese, of course.
So, I smoked my own jalapeños, my own cheddar cheese for this meal. Not bad, uh? I laid a tortilla down on the BBQ and poured on some home-smoked, home-shredded store bought aged cheddar cheese. Once it started to get crispy, I folded them in half. Grilled for about three or four minutes on each side (close the BBQ lid when doing this. It makes the food more 'smokey' and melts the cheese quicker.) I had my homemade chipotle sauce and sour cream for dippin' along with some fresh diced tomatoes, onions and cilantro. One of my boys, whose identity will remain hidden, wanted BBQ sauce and ketchup. OK, whatever.
Drinks were milk, homemade lemonade or lemon iced tea. Fantastic meal outdoors, next to the pool with family and dog on a hot summer night with the radio blasting. 👍
- 2,248
- dunedin NZ
- Godzilla_GTR
- Godzilla_GTR
lol, im about to make myself a fish burger, just a bit of fish, some coleslaw, Cheese and some sweet chili sauce.
Quick and easy lol.
Quick and easy lol.
- 19,311
- Inland Empire SoCal
- SOLID_LIFTERS
Perfect BBQ weather. We had hot dogs, trout, corn on the cob and the only thing not BBQued, rice.
Wednesday, we say good-bye to my Aunt from Holland by preparing a BBQued chicken dinner for her. You have not lived on this Earth until you've had REAL BBQued chicken. That means, charcoal set really low, with hickory and mesquite wood chunks added for a true smoked flavor, cooked at 260 to 300 degrees for a long smoking/cooking time so the hickory and mesquite smoke can really do it's thing.
Wednesday, we say good-bye to my Aunt from Holland by preparing a BBQued chicken dinner for her. You have not lived on this Earth until you've had REAL BBQued chicken. That means, charcoal set really low, with hickory and mesquite wood chunks added for a true smoked flavor, cooked at 260 to 300 degrees for a long smoking/cooking time so the hickory and mesquite smoke can really do it's thing.
- 4,759
- Kansas City, MO
- FlyingAGasoline
As a Kansas City Native, being in North Dakota until Christmas Break makes me long for my Barbecue. Solid, reading your post is making me drool. I'll remember the smoker trick next year when I hopefully get an apartment. 👍
Anyway, due to the dormitory rules for no hot plates, I'm having Hill Bros. Instant Cappuccino. Not the best by any means, bu not at all bad. Although I don't care for the plastic cups I'm stuck with. I've been living off of dry Ramen and Nature Valley granola bars lately, thanks to a 15 meal/week plan.
Anyway, due to the dormitory rules for no hot plates, I'm having Hill Bros. Instant Cappuccino.
Not the best by any means, bu not at all bad. Although I don't care for the plastic cups I'm stuck with. I've been living off of dry Ramen and Nature Valley granola bars lately, thanks to a 15 meal/week plan.
