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  1. #81
    Les Paul Forum Member shuie's Avatar
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    Re: Come on in my kitchen..

    I'm all over the habanero stuffed mushrooms. That really looks fantastic. It would also work well stuffed in a deep fried chile pepper.

    Pizza suggestion -> Jerk Chicken & Banana Peppers. I know, I know, it sounds like a bad idea. It isn't

  2. #82
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    11.5 lbs of pork shoulder just off a 15 hour smoke =)



  3. #83
    Les Paul Forum Member geddins's Avatar
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    Re: Come on in my kitchen..

    Looks great PAF....I love the PORK!
    See ya here, there, or in the air...

  4. #84
    Les Paul Forum Member Seoighs's Avatar
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    Re: Come on in my kitchen..

    It ain't kosher.

    'Sure looks good though!

  5. #85
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    'Lawd have mercy! PAF that 'thang is a work of art. Love the pulled pork sammich with the coleslaw on top. Not much in life is better than that!

    Cheers, TB.

  6. #86
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Recently some friends of mine and I got together to do up some burgers and such. The goin's on were alcohol fueled and it readily shows in the results..

    First up is this abomination...

    TB's Notorious BaconFatBurger of Awesome Win...

    First I wrapped the burger in a "bacon basket womb"...




    No mere bun created by mortal hands could contain this awesome 8th wonder of the world so I used 2 jalapeno laden grilled cheese...



    Slathered with my Love 'Thang #9 habanero sauce and blue cheese...



    Next up were some salmon sliders with capers, tillamook cheddar and wasabi mayo.....



    Nothing can touch this freak of nature.....

    Deep fried burger topped with...'Lawd have mercy...deep fried frikken' bacon!!



    Careful who you feed these burgers to...they can kill patchoulli smelling hippies...

    Cheers, TB.

  7. #87
    Les Paul Forum Member winered82's Avatar
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    Re: Come on in my kitchen..

    TB, that's insane! But it sure looks (almost can smell it) gooooooooood!!!

  8. #88
    Les Paul Forum Member Bar's Avatar
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    Re: Come on in my kitchen..



    Clear!

  9. #89
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    ^ Yeah, but what a way to go!

  10. #90
    Les Paul Forum Member Bar's Avatar
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    Re: Come on in my kitchen..

    Agreed!

  11. #91
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Hey ya'll, got down in the Blues Kitchen with a little Jerk Chicken. I made up a jerk marinade and soaked several chix thighs in it for several hours.

    Just prior to tossing them into the smoker I toasted the occasion with that iconic of Alaskan drinks...THE DUCKFART. From bottom to top, Kahlua, Baileys, and Crown Royal. These go down very easy and after 5 or so you will be farting alcoholic methane gas!!



    Started the chix in the smoker for a couple hours with 2 loads of mesquite chips.



    Then finished on the grill with some fresno chiles and green beans I had blanched.



    Here's version #1...




    and #2 topped with Garlic Cilantro yogurt sauce..



    Have a happy 4th of July ya'll and get your mojo workin'.

    Cheers, TB.

  12. #92
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    nice!


  13. #93
    Les Paul Forum Member Bar's Avatar
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    Re: Come on in my kitchen..

    Looks great!

    I would have never thought to mix Crown with coffee liquor & Bailey's.

    What kind (brand) of smoker is that?

  14. #94
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Bar View Post
    Looks great!

    I would have never thought to mix Crown with coffee liquor & Bailey's.

    What kind (brand) of smoker is that?
    It's made by Luhr-Jensen. It's electric and called The Mini-Chief. I have 3 of them I like them so much. Wally World should have them on line.

    Cheers, TB.

  15. #95
    Les Paul Forum Member Bar's Avatar
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    Re: Come on in my kitchen..

    Does it give (the meat) a true smokey flavor?

  16. #96

    Re: Come on in my kitchen..

    OK... I finally did it. TB inspired me to actually get out in the kitchen and expose my nice Canon to the terrors of a typical Friday evening alcohol inspired cooking episode. Here is a few shots of a Tequila inspired Double Boogie style green chili burger all prepared while listening to a ZZ Top Blue Ray.

    First we start with some nice meat...ribeye and pork..grind it up fresh...



    Now....How about some flame roasted hot long green chilis and poblanos...



    Cleaned, stemmed, seeded and chopped and into the bowl they go along with a bunch of seasonings....apple chipotle rub the main ingredient here..




    Next up...Some roasted garlic in olive oil, spices and a touch of balsamic vinegar...



    After mixing by hand and a little time in the fridge to meld the seaonings, you get these...



    Now comes the Double Boogie original southwest pesto where you take these ingredients...



    And after sufficient time in the food processor...



    Now on to the side dish...sweet potato fries. Cut them up....



    Scare off the hungry varmints....



    Grill and toast the buns and assemble the final product with a little queso fresco, roasted poblanos, pesto, tomato, red onion, sliced avocado and shredded lettuce. Add some nice sweet potato fries and your set..



    I ran out of space (they only let you add so many pictures to one post) or I would show you the icy cold beer that went with it... Cheers!!!

  17. #97
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    Yeah!


  18. #98
    Les Paul Forum Member Red Baron's Avatar
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    Re: Come on in my kitchen..

    Keep it coming guy's

    ...this thread deserves sticky status!

  19. #99
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Bar...the mini chief gives you all the smoke you want. Just depends on how many wood chips you use. Most popular smoker in Alaska that I know of.

    DB...'Lawd have mercy! I knew all along you had a Blues Kitchen! And some very fine taste and skills 'ta boot. That pic of the burger and sweet potato fries gets my highest Hot, Blue and Righteous rating. That plate is a veritable culinary orgasmatron!!

    Cheers, TB.

  20. #100

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Bar...the mini chief gives you all the smoke you want. Just depends on how many wood chips you use. Most popular smoker in Alaska that I know of.

    DB...'Lawd have mercy! I knew all along you had a Blues Kitchen! And some very fine taste and skills 'ta boot. That pic of the burger and sweet potato fries gets my highest Hot, Blue and Righteous rating. That plate is a veritable culinary orgasmatron!!

    Cheers, TB.
    Considering all of the incredible stuff I have seen you post here, I consider that a mighty fine compliment! Thanks my brotha! I've got a few other tricks up my sleeve too and I'll be sure and break out the camera the next time I decide to cook up something special.

  21. #101
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Been awhile ya'll for this thread. I got down brown in The Blues Kitchen with a little deep fried hotness. I sliced up a pile of 'peno's, got some dill pickle slices, tossed 'em in flour, eggwash, then breadcrumbs. From there into hot oil in the cast iron dutch oven.

    Deep fried golden goodness ya'll! I call the fried 'peno's Rio Grande Popcorn, as that is just how easy it is to eat them, as long as the brewhaha holds out...and paired with the deep fried pickles...you're going to need alot of cold ones on hand! This stuff is as addictive as meth!

    Here's the piccy's of the goin's on.....(the crumpled beer can is an inside tribute to some SoFlo boys I know)

    Alcohol is mandatory.







    Served up with a little pequin chile powdered ranch dressing....magnifique!

    Get your Blues Kitchen on ya'll!

    Salute', TB.

  22. #102
    Les Paul Forum Member
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    Re: Come on in my kitchen..

    Should've taken pictures, but last weekend I made up this marinade for a beef tenderloin that came out really fucking good.

    Mix a cup of olive oil, salt & pepper and two crushed garlic cloves. Mix in two hefty Tbs of guava paste and the juice of one or two fresh oranges - you'll have to nuke the guava paste for about 15 seconds to get it to blend with the juice. Add this to the olive oil. Put the beef tenderloin in a big ziplock bag, add the marinade and refrigerate for at least two hours.

    Slowly grill the puppy for two hours - 30 minutes per side and away from the charcoal. Let sit for 5 mins or so, and then enjoy. It really is delicious.

  23. #103

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Been awhile ya'll for this thread. I got down brown in The Blues Kitchen with a little deep fried hotness. I sliced up a pile of 'peno's, got some dill pickle slices, tossed 'em in flour, eggwash, then breadcrumbs. From there into hot oil in the cast iron dutch oven.

    Deep fried golden goodness ya'll! I call the fried 'peno's Rio Grande Popcorn, as that is just how easy it is to eat them, as long as the brewhaha holds out...and paired with the deep fried pickles...you're going to need alot of cold ones on hand! This stuff is as addictive as meth!

    Here's the piccy's of the goin's on.....(the crumpled beer can is an inside tribute to some SoFlo boys I know)

    Alcohol is mandatory.







    Served up with a little pequin chile powdered ranch dressing....magnifique!

    Get your Blues Kitchen on ya'll!

    Salute', TB.
    Man..I loves me some fried pickles!!

  24. #104
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    OK boys - in the mood to cook up a mess of *somethin* tomorrow eve... hit me up!


  25. #105
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    well no one chimed in so I ended up doing panko breaded halibut & asparagus smothered in shrimp etouffee =)


  26. #106
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by PatentAppliedFor View Post
    well no one chimed in so I ended up doing panko breaded halibut & asparagus smothered in shrimp etouffee =)

  27. #107
    Les Paul Forum Member MapleFlame's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Bar View Post


    Clear!


    I just shit my pants seeing this pic
    that was the first thing that came to my mind, cloggin the arteries OH YEAH!!

    No doubt tasty Hot Food.
    Top carves are sexy

  28. #108
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Bluestar View Post
    I totally would have but my 7 yr old busted the digital camera on Fri eve lol


  29. #109
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by PatentAppliedFor View Post
    I totally would have but my 7 yr old busted the digital camera on Fri eve lol
    Sorry to hear that - but fortunately digital camera prices are pretty reasonable these days.

    Maybe Texas Blues and/or Double Boogie can post some pics!

  30. #110
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Bluestar View Post
    Sorry to hear that - but fortunately digital camera prices are pretty reasonable these days.

    Maybe Texas Blues and/or Double Boogie can post some pics!
    You didn't say pics of what...so....

    Beer!



    And a seafood chorizo po'boy! (shrimp, scallops, salmon, garlic, chile's, Hungarian and Spanish paprikas) and beer bacon cheese soup!



    Salute',TB.

  31. #111
    Les Paul Forum Member
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    Re: Come on in my kitchen..

    TB are you a chef professionally?...If so i need to come to your restaurant..awesome stuff guys

  32. #112
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Frank C View Post
    TB are you a chef professionally?...If so i need to come to your restaurant..awesome stuff guys
    I was back in the day of the white buffalo and the caveman. Done alot of 'thangs...musician, chef, fishing guide, wine sales, construction. Note that the first 4 listed are notorious flakes so I am more or less 4 losers rolled into one. I've had a great life!

    Salute', TB.

  33. #113
    Les Paul Forum Member Bluestar's Avatar
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    Re: Come on in my kitchen..



    That easy, eh?

  34. #114
    Les Paul Forum Member Red Baron's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    I've had a great life!

    Salute', TB.
    That's the bottom line mate

  35. #115
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Boom shaka laka!

    Salute', TB.

  36. #116

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    You didn't say pics of what...so....

    Beer!



    And a seafood chorizo po'boy! (shrimp, scallops, salmon, garlic, chile's, Hungarian and Spanish paprikas) and beer bacon cheese soup!



    Salute',TB.
    Wow!!! That looks killer!! Did you make the chorizo yourself? Funny you posted that though. On my last trip home, I made a kick butt po-boy myslef. Sorry, forgot to get the camera out, but I should have because it ROCKED!! I did a spicy grilled cajun catfish fillet and put it on a split section of some homemade french bread that I baked. Now for the cool part...I finished it off with a a nice garlic remoulade, shredded lettuce, diced fresh vine ripened tomato, and my own secret addition....southern fired okra. Mmmmmmmmm The crunchy okra added a wonderful texture to it along with the flavor mating extremely well with the tomato and fish.

  37. #117
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Yessir DB...made the chorizo myself. The 'thang with seafood when making a sausage, it needs some fat to bind it together. I used a little heavy cream in the mix and it worked very well. Now that I read your post, I regret not deep frying some pickles or 'peno's to top that po'boy. Mmmm okra!

    Salute', TB.

  38. #118
    Les Paul Forum Member PatentAppliedFor's Avatar
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    Re: Come on in my kitchen..

    OK, camera workin - on the menu tonite - Italian sausage & cream cheese stuffed jalapenos & southern pecan crusted chicken =)





  39. #119
    All Access/Backstage Pass Wiggy's Avatar
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    Re: Come on in my kitchen..

    Enough; Enough........waterboard me

  40. #120
    Les Paul Forum Member DirtyRobber's Avatar
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    Re: Come on in my kitchen..

    Killing me with that pork shoulder. The only decent BBQ place in town just went under without warning...

    Here is a pic of the steak my wife got me for Father's Day ready for the grill.
    [IMG][/IMG]
    WHAT WOULD KENNY POWERS DO?

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