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Food blogs and megathreads.
Ok, I started with a Jim Beam barrel on Craigslist for $100 Sanded it down with a wire wheel on an angle grinder on the bands. 80 grit, then 120 grit, then 150 grit sandpaper "flapper" wheel on the oak Cleaned it up nice 5/8" self tapping stainless screws (predrilled pilot holes) in every stave to hold the bands up, and to stop the barrel from falling apart when I cut the top off. This took FOREVER Off comes the top, out comes the loose char. Smelled like smoky bourbony awesomeness Little 14" Weber "Smokey Joe" for the bottom. I drilled a ton more holes in this for better airflow, and altered the legs a little so it would sit lower Access door to refill water pan/charcoal Four 3/4" threaded pipe air vents w/ caps to...
'Bout time we had a thread for all those that make their own dough and sauce. Too many good cooks on THP to let something as magnificent as that king of foods, pizza go unnoticed on this forum. This thread however comes with some rules to post... 1) Make your own dough and post the recipe. Thin crust. Whole wheat. Foccacia. NY or Chicago style. Naan....your choice! 2) Make your own sauce and post the recipe. Red. White. Olive oil w/ garlic. Whatever gets your mojo workin'! 3) Mandatory that it brings teh heat. Habs. Serrano's. Bhut's. T-Scorps. Fatalli. Hot sauce's and puree's will qualify. Using wimp sauce's such as Tabasco Brand or Franks will be ridiculed with extreme prejudice and boooooed heavily! 4) Toppings can be...
I'm doing some beef dino ribs today. I like to cook them as a mix of BBQ styles. Low and slow with lots of smoke, American BBQ style. I only use coarse salt as a direct seasoning on the ribs, but I make a salmuera to baste them with, Argentine style. I'll be using my WSM. I got my WSM about 2 months ago, and I've smoked a whole lamb, briskets, chickens, salmon, beef dinos, pork ribs, and pork butts. I've become very familiar with maintaining specific temps on the smoker. This will be 250 degrees all the way til it's done. Rib blocks untrimmed Rib blocks trimmed of the silverskin, and excess fat. Ribs hit the Weber at 12:45. I'm using oak, hickory, and a bit of mesquite.
I post a lot of meals. I think it's high time I just started a food blog for the year. Those that don't know we are a pescatarian family. Meaning we consume some seafood. However, we are mostly vegetarian and eat mostly plant-based. Today's lunch was french bread pizzas made with mushrooms, olives, jalapeno, veggie sausage and mozzarella cheese. Sauce is a simple tomato sauce with garlic onion and oregano sprinkled with black garlic seasoning and crushed red pepper.
This time of year I find myself cooking more and need a place to show off my stuff. This thread will be dedicated to all my cooking escapades but others are welcome to join in and share their cooking as well. Not much going on since the pizza TD, but I gotta say the wheelbarrow is growing on me. I have plans on constructing a pizza oven down the road so stay tuned. For now, no more pizza on the wheelbarrow.
And it doesn't have to be mexican.   I put ever dang 'thang on a flour or corn tortilla.   Thats a taco.   Make a bigger taco.   Thats a burrito.   Its all good.   Ever had a brisket and egg breakfast taco?   How about a sun dried tomato, goat cheese, roasted garlic, pequin, and refried bean taco?   The rules are this.   Keep it flour or corn.   Home made or store bought.   If you post a pita taco I will like you but then unlike you.   And then probably still like you again if it looks really good.   Get crazy.     Lime cilantro chicken thighs with pequin powder.   I love pequins.   Flat topped.   Like a naval aircraft carrier.     And even more lime and cilantro.   In pintos and rice.     Roll it all up with some cheese and rock it...
I know y'all cook up some great steaks so post them up in here.... I'll start us off… Getting up to room temp Throw it on the grill... Steak, mashed taters with Five counties cheese waiting to melt on top, and some peez Juices flowing… Yum! What u got?
Reaper Catfish nuggets, corn, and tater salad no better way to beat the summer heat.
Hey y'all looking through the sacred THP scrolls it is apparent that most awesome of foods is sorely neglected. That's right chidren's, I'm talkin' about BURGERS!! Sliders. Pub burgers. Fast food style burgers. Gastro burgers. Cheffy burgers. CHEESEBURGERS!!! Single and double meat. Triple meat. Extreme burgers. Man vs. Food burgers....the list is endless but y'all get the idea. We won't go into the endless arguments of who created the first hamburger (Fletcher Davis) or what meat qualifies as a burger. Nonetheless....here are the rules for posting in this soon to be awesome thread: 1. Any meat goes. Beef, chicken, pork, lamb, rat, fish. Whatever, hunt it down and kill it with a knife. Its all good and I've included the options other...
Well, it's about time to start this years FLOG. I guess now the first pic of the thread is the cover image.🤷🏻‍♂️ I made a frozen pizza the other day, This is it after adding Mixed Cowboy Candy to it and jammin' it into the Breyville. Now for the story that preceded that! Here's the Box: Here's the pizza as purchased: Here's the pizza "dolled up":
Hey ya'll once again from the big dry ditch of Las Vegas. I had picked up some beautiful chix I wanted to deep fry but soon discovered I didn't have enough oil. Why not just drive down to the local grub store and buy it you ask? BECAUSE I WAS PISS DRUNK!! Alrighty then. I grab the bottle of Hornitos tequila and ready myself to begin the destruction. I fire up the cast iron dutch oven and just start throwing stuff in. Olive oil. Garilc. Julieanned shallot. Chix thighs. Gets a little blurry here but I somehow managed to debone the thighs without chopping off my leg but then all good cooks should be able to pull that off. The vast majority of experienced kitchen rats and riffraff cook much better after a bottle of wine or three. Those of...
A new year, so a new FLOG(food log).   I previously called this my "healthy stuff" thread, but there is more to life than just healthy stuff. Sometimes a person just wants to eat something that tastes REALLY GOOD!   I just made up a new batch of kohlrabi kimchi, very loosely using this recipe:   https://positivelyprobiotic.com/the-bacteria-blog/kohlrabi-kimchi   I didn't use the little kohlrabi that you buy in the store, I used the KOSSAK KOHLRABI that I grew and just picked. Here is a pick of 3 of them but I actually ended up using 4.      The first three, 9 lbs, 10 oz.     Plus the fourth one, 2 lbs, 14 oz     Here they are, all peeled off, 10 lbs, 8 oz.     I didn't have any Daikon radishes so I used 2 of these Sakurajima...
Searched for a deep fried thread....there probably is one but I didn't find it. But who doesn't love fried food? So here's my start to the "everything fried" topic.  Tonkatsu, not to be confused with tonkotsu soup. With a tonkatsu sauce (non fructose heinz ketchup, worcestershire, soy sauce, mirin, brown sugar, garlic powder, dijon mustard, hot sauce)
I was looking for a breakfast thread and never found one that seemed open-ended enough to post on. So here y'all go!   Posty up your breakfast if you like, even if it's cold leftover pizza.   No time for words? No problem. Show us your awesome yellowish cell phone camera pic. No obligation to write out a recipe here if you don't want to.   Forgot to take a picture until halfway through the meal? Perfect! Selfie photo-op.   Whoops! You made brunch instead? That's cool... it counts.     I'll go first with a take on a Cuban breakfast called Huevos Habaneros. It means Havana Eggs, but it's not made with Habaneros. In fact, it's not traditionally spicy hot. (Cuban meals typically aren't.) So, I had to SoFlo it up a bit and call it something...
Got this char-griller premium kettle for my birthday, it says its a smoker too. So after a little research and about 40 bucks for charcoal baskets and a pizza stone I'm gonna give it a shot. Here's the kettle Charcoal baskets Modified grate out of my old grill, had to cut the sides off, and hit it with a hammer a couple times so it would get past these bolts. Pizza Stone(heat diffuser) Water/drip pan Forgot to add the apple wood, it wasn't that bad to open everything back up. Glad I took out some of the center of the old grate. Iron mikes mustard Bbq for a binder and Montreal steak, some minced onions, salt and pepper on the rub. Questions, comments, and suggestions all welcome. This will be my...
Yep.....not sure how this thread will go over, but I'd like to at least see how everyone repurposes their Thanksgiving leftovers. There are a million ways to use leftovers.....and at the Circle-H.....we want to see them all!! *As usual......the recipe would be nice, but straight-up food porn isn't bad either! *Must have a hot pepper component (that kind of goes without saying!) I'll go first: Taking the leftover turkey and corn to make Turkey-Corn Chowder! Boiled and picked the turkey.....then redeposited the bones and remnants in the stock pot for 4-5 hours with onion and celery. Drained the stock and let it cool. The players: 6-8C Turkey stock, 1lb. pulled turkey, 12-14oz sweet white corn taken from the cob, 1 small...
Turkey dinner last night. Slow cooked in bag with spicy marinate, mixed juice with Alfredo sauce, was great a bit like Swiss Chalet sauce from a couple decades ago. Topped with dry Leek powder.  
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