Crockpot Lasagna:


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That was from earlier this year.....making homemade Pizza shortly......yum!

This is an awesome thread! :p

The rib thread got me salivating, so I am smoking 2 racks. I added some bacon strips on top this time. With a very nice Italian wine to go along with them (since I don't sauce).

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Ian

Let us know how they turn out. The bacon may be my new standard rib recipe - family loved em.

I'd like to know, too. Bacon makes everything better. Anyway, you're sort of reuniting the parts of the pig. Karma's gotta thank you for that.

And Karma did. :D

I put just enough cheap maple cured bacon to cover the ribs.

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Rub was as per the rib thread & I gave them a thin coat of yellow mustard. I basted every 45 minutes with a cider vinegar/oil wash. Cooked bare for 3 1/2 hours - the bacon fell off when I turned them (of course) so I just piled it on top. Wrapped in foil on heat for 30 minutes & then off heat foil + paper bag for 45 minutes.

These were the most tender, juicy & flavorful ribs that I have made at home.

Ian

Oh . . . and we were fighting over the bacon. It was seriously good. ;)

Ian

Glad they turned out. My bacon rib inspiration as posted on the rib thread came from here:

Barbecue Pork Recipes from the BBQ Pit Boys Barbecue and Grilling Show

And thank you for paving the way with your post, Mark. I give you full credit. http://forums.pelicanparts.com/support/smileys/clap.gif

Ian

So my Daughter's boyfriend (maybe Fiancee, I don't effing know) went Elk hunting in Montana and brought us back about 25 lbs of Elk steaks, burgers, chops, breakfast and Italian sausage. Doing up some steaks on the grill tonight marinated in rosemary and garlic oils from my garden and some Montreal Steak rub I found in the cabinet. Actually came out very good. Next time, I'll marinate them overnight.

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Gamey or not?

What's for dinner? Tonight? Olive Garden take-out. Meh, it'll do.

Not gamey at all. I'm sure it will be even better when marinated overnight. I'll report back on the breakfast and Italian sausage and the chops when I try them.

noodles.

The Ranch Manager at the Golden Oak Ranch (google it if you don't know what it is) gave me some organic grown eggplant today. So I made an eggplant parmesan with an Italian sausage added in. Three layers with parsley, garlic, basil, thyme and oregano from my herb garden. Mozzarella, Fontina, and Pecorino Romano cheeses.

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Jeez, Hugh, I can taste that from here. Damn, that looks good!! Did you use hot or sweet sausage?

Sweet, my live-in 83 y/o MIL doesn't like spicey. The compromises I have to live with really irk me.

That's a shame, but you do what you've gotta do. Hot would have really complimented the mildness of the egplant.

I dumped in about a 1/2-teaspoon of crushed red peppers from Domino's Pizza and got complaints. Tasted great to me. I cook for me and the Wifey, I try to accommodate the MIL, but I cook for us first. She'd have pot roast and mashed potatoes every night if it was up to her.

I guess this thread can be sort of a travelogue>?

About 3 hours northwest of Beijing is a Buddhist temple, Mianfenshang. My wife and I go to this temple a few times a year.

There are some amazing restaurants on the road to Mianfenshang...

Here are some pics:

Wife, stepson, sister in law and some really good food.. Its some sort of local greens.. could not get a translation what it is... and a chicken stew with tree ears

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Tiger loves those bits of tofu

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The food in rural China can be amazing..

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