That looks delicious. If I were going to make it I wouldn't use canned tuna.
<script status="whitelisted" id="yarip-default-script" type="text/javascript">var yarip = { $: function(xpath) { var arr = []; var xr = document.evaluate(xpath, document, null, XPathResult.ORDERED_NODE_SNAPSHOT_TYPE, null); if (xr) for (var i = 0; i < xr.snapshotLength; i++) { var e = xr.snapshotItem(i); if (e && (e.nodeType !== 1 || !/^yarip-/.test(e.id))) { arr.push(e); } } return arr; }, run: function(fun, xpath) { var arr = this.$(xpath); if (arr.length > 0) fun.call(this, arr); } }</script><script status="whitelisted" id="yarip-element-script_www-chiefsplanet-com_0" type="text/javascript">yarip.run(function (array) { for (var i = 0; i < array.length; i++) { var element = array[i]; console.debug("Found element:", element); } }, "/html/body/div/div[@class='page']/div/div[1]"); </script>

...and I love jalapenos on just about every savory dish. I have to restrain myself at times.

Hrm... Cuminless chili will be difficult all by itself.

There are some really simple "2 Alarm Chili" kits in the stores. They're relatively decent for what amounts to a packaged mix, but the good thing about them is all the ingredients come in their own separate pouches so you can adjust to your own tastes. Chili powder in one packet, salt in another, paprika in another, cayenne in another, etc. etc.

A good way to take that to the next level is to use homemade chili powder instead of the pre-mix.

Takes about 30 minutes, is cheap, and good enough for a quick chili. It's better on Day 2.

http://justdotchristina.mu.nu/wp-ima...k%20fowler.jpg

Um...yummy looking!

I think that's not an uncommon reaction to peppers or it seems to be. So many people react that way to peppers.

Have have some French food represented every now and then with all these westerners into Mexican hot stuff.

Donger asked for a chili recipe but can't have cumin? Just WOW!
Stick to bangers and mash.

Thanks!

Yeah, I think I'll find a recipe that's basic and delete the cumin.

Gonna be some Sioux Falls bar food and MNF.... Yeah, Sioux Falls...

I've been there.

Thick cut, pan roasted pork loin with a homemade spicy barbecue sauce.

http://tapatalk.imageshack.com/v2/14...2c9de8dca3.jpg

Three words, my friend: Pork. Jowl. Bacon.

Also, I don't know what thread it was in, but whoever talked about the bacon press thingies deserves a ****ing medal.

Please explain

Really basic great chili:
brown the burger (venison is the best, but beef will do), diced onions, diced green peppers, diced red peppers. Add a can of diced tomatoes and a can of tomato sauce. Let it simmer for an hour or so. Add Chili powder, fresh grated garlic, the mustard, the vinegar, and the corn meal. I prefer crushing up my own dried chilis (ancho and new mexico), but the chili powder will do fine.

Amounts are approximate:
2 lbs ground venison or beef
1 large onion
2 green peppers
2 red peppers
1 can diced maters
1 can mater sauce
1/4 cup chili powder (or 5 crushed dried chilis)
2 TBLP yellow mustard
2 TBSP apple cider vinegar
1/4 cup corn meal
Salt/pepper to taste

Should be able to whip this up in about 1.5 hours total time.

:drool::drool::drool::drool:

:clap:

Which part?

The pork jowl bacon is just bacon made from pork jowls. Similar to guanciale.

The bacon press is a disk with a handle you use to put on top of the bacon while it cooks to keep it flat. This one's mine: http://smile.amazon.com/Norpro-Round...ds=bacon+press

It keeps the meat in constant contact with the pan, helps keep it flat, and on only one use, I think it helps to render fat better (perhaps because of the increased connection to the pan, but also possibly because of the disk heating up and helping to slowly cook from the top). It also seems to trap some steam under the press, which likely also helps to render the fat.

Thanks. I found a very similar recipe as the above, but it doesn't include onions. That doesn't seem right to me...

The onion in the recipe doesn't seem right or its exclusion in the other recipe doesn't seem right?

I've never heard of chili without onion of some sort (even dried).

It doesn't seem right without it. The recipe I found calls for it, but as a side.

:spock:

Chili without onion sounds ****ing awful.

not for dinner but a snack lol

That looks awesome. I could eat that all day. :thumb:

Had shepherd's pie at lunch. Just having burgers on the cast iron for dinner, but the wife made homemade hamburger buns today.

Dinner is a second serving of sausage gravy over biscuits just like breakfast... it turned out BEAUTIFULLY the first time and I have no doubt it'll be just as good X2.

Might even add an egg or two, gonna be killer all over again.

A'ight, here we go:

Couple o' steaks and what's that? Gently rubbed roast, you say? ROR, you devil you:

http://i689.photobucket.com/albums/v...psf0bc666b.jpg

Better get some veggies going:

http://i689.photobucket.com/albums/v...ps2e9fcc44.jpg


Steaks are up! ( a little crispy on the outside only ) :

http://i689.photobucket.com/albums/v...ps43f737be.jpg


How'd that roast turn out? :

http://i689.photobucket.com/albums/v...ps71a8bb2f.jpg


Finished product:

http://i689.photobucket.com/albums/v...ps236b6aa0.jpg


Aaaaand, cocktails for any asshole with a negative opinion on my cooking:

http://i689.photobucket.com/albums/v...NECOCKTAIL.png

Did you grill the roast? Was that any more tender than a monster truck tire?

Brutal.

Only the outside gets cooked well. The inside is nice and pink. Tomorrow I'll cut it into portions that go in my salads and tostadas.

Jackass.:)

Seriously, what kind of roast? Most roasts don't fare that well unless you do 'em slow or braise.

I make wings and fries. No pics, but who would lie about that...

LMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAOLMAO

I do them quite a bit. Takes some time, but they turn out good and are a change up from pot roast.

Usually do chuck roasts. If the roast has a bad cut or a bunch of fat it doesn't work well.

I should also note I'm doing this with beef butchered from the feedlot. Not some jank ass grocery store shit.

Chuck Roast.

Marinated for 24 hours.

I have three things I'm contemplating...

I found some "beef petite tender" for $6/pound. AKA "shoulder tender," it's a close cousin of the tenderloin. Never made it, so I'm thinking about just pan roasting it for the first time out.

Also grabbed some pork shoulder I'm going to do a milk braise tomorrow in the slow cooker.

And I have some turkey thighs I'm planning to pan roast.

I'm on a low-carb diet for a few days as I'm trying to keep my blood sugar down while doing a round of prednisone for an asthma flair up.

I found this site very helpful when getting ideas for low carb slow cooker things:

http://www.slenderkitchen.com/catego...ooker-recipes/

Nice link!

You need to cut into those bad boys and show us the insides! :hmmm:

Roast Update:

Cut the roast in to portions yesterday for bagging. Tender, juicy, and delicious.

Rep, GC. Several in there that I'm saving:

http://www.slenderkitchen.com/sunday...rk-tenderloin/

http://www.slenderkitchen.com/slow-c...-jerk-chicken/

http://www.slenderkitchen.com/sunday...-and-potatoes/

http://www.slenderkitchen.com/slow-c...d-flank-steak/

http://www.slenderkitchen.com/sunday...rria-de-res-2/

http://www.slenderkitchen.com/sunday...turkey-breast/

ROR, the bright side of your cooking makes you look like a genious at NFL QB evaluation.

Perhaps you should go to Wendy's.

Dinny

So, Sunday night, I was in the mood for something Thai. I'm trying to avoid tons of carbs though, so traditional noodles were out. So, I made Pad Thai with chicken and used spagetti squash for the noodles. It was amazing. My wife liked the sauce so much that I made it again last night, served in with veggies and cubed up fish (snapper) and served it over rice. It was also amazing. I was surprised how easy it was to make as well.

Here are both:

oops. cant find the pics

LMAO LMAO LMAO

Ok, lets try this again. Here is the pad thai with spagetti squash as noodles and the red snapper chunks in pad thai sauce served over rice. Both were amazing.

Of the recipes there I have done:

Butter Chicken

Pollo Pibil

Carnitas

Pork Adobado

Italian Beef

Asian Beef

Simple slow cooker pork

The Butter Chicken, Pollo Pibil, Pork Adobado, and Simple pork all were excellent.

Let's see you do better with a gas grill, homeslice.

Gas is sacrilegious to dinny...

Oh, I get it; he thinks he's god's gift to smoking, then?

Did Dinny begin his working life making KC BBQ at 15 years of age? For a very well-known Chiefs HOF Linebacker?

Yeah, I don't think Dinny wants to go down this road.

Anyone ever made homemade confit? Duck, chicken, whatever.

My wife and I are doing Thanksgiving by ourselves this year, so today I'm trying out an easy turkey dinner slowcooker recipe.

Pre-seasoned stuffing, chicken stock, onion, celery, and dried cranberries mixed up in the bottom. Seasoned and seared turkey thighs skin-side up on top. Crock for 8 hours on low... Mrs. FMB! is home today, says it smells awesome so far.

Oooh, I love the sound of that. Pics for sure.

Will do.

I'm trying to figure out what to do with the thighs... I know after 8 hours in the slow cooker/moist heat the skin is gonna be flabby as GoChiefs circa 2000.

Think throwing it under the broiler for a few minutes would crisp it up?

Bingo

Bingo to the broiler, or something else?

Broiler. If they weren't submerged they might brown on their own tho.

I'm tellin ya if you could get your hands on a ton of chicken skins regularly and flash fry those suckers you could be a millionaire.

Loochy's dinner is the best one yet.

Good job on working hard to make money so you can treat yourself like a King!

Can't see it, need a bigger picture.

Seriously - that McRib thread made me want to try one. My wife is going to dinner with her friends tonight so I'm going to swing by after work and grab a Mc Freaking Rib.

IS THIS BETTER?

http://misanthropology101.files.word...alds-mcrib.jpg

Homer Simpson liked em

Extorter?

Is that you?

Them poor little steaks probably held on as best they could for the first half-hour or so.

Dinny

I wouldn't broil it to crisp it. I think that'd dry it out some. I'd just pull the thigh meat off the bone, and serve it over all that other goodness with some mashed taters.

The skin SHOULD protect it enough to crisp, I'd think... certainly could be wrong.

LMAO, i dont know who, what, when or how he's done it but i can vouch for the deliciousness of it...

Eh, there's really no way to judge a long-distance smoke-off anyway.

Potato soup with scallions, real bacon crumbles and a wee bit of garlic, topped with a little shredded cheddar.

Gonna put a grilled sourdough and sliced turkey breast sammich next to it.

It should, for the most part. What I'm sayin is that usually, when you carve a turkey, at least at my house, the skin ends up not really being a part of the servings. Ours ends up being lots of sliced white and dark meat, with stuffing, taters and gravy, cranberries, etc. So, for my taste, I'd just remove the skin, pull it into chunks, then serve it with the stuffing mixture you made.

Can I come to your house for turkey day? I'll take care of them for you.

They are part, but they are just cut up with the rest of the meat. sort of like this:

Thats a good looking plate, all of the essentials are there... stuffing, turkey, green bean casserole, mashed taters... but whats that stuff on the left?

Where the **** are the cranberries???

sweet potatoes?

Sweet potatoes.

not sure. I just grabbed it from google. That is what my plate basically looks like though. No neat slices of turkey, just big chunks, partial slices, and lots of sides

I was wondering the same thing, I just dont usually see them mashed up like that.

I see, same way here... no fancy slices and loaded up with sides.

Quick iPhone pic. It's good - the stuffing is a little wetter than I'd like, but 3 minutes under the broiler crisped the skin up nicely!

http://tapatalk.imageshack.com/v2/14...89e712e2e8.jpg

The turkey cooked a little too long. And if I did it again, I'd leave out the cranberries in favor of a more savory stuffing.

I'm going to download that for free....

and eat it.