food S.I.P./Quarantine Cooking

Yup and nope I just load it up with large pecan chunks... I got pecan real cheap and ran out of charcoal and started doing some wood-only cooks. Last night I used charcoal and pecan combo. 
 
The corn is finally good here, not so much 3-4 weeks ago.
 
I've been doing a lot of mahi too. Whole Foods does a 2 pound bag of individually vacuum-packed fillets for $9 a pound. You can't beat it!
https://amzn.to/3fbiCIY
 
Having a bday party for myself today courtesy of wife, making 10 lbs of Kalbi ribs, 3 racks of baby back and 2 rotisserie chickens. Oh, and 1/2 bushel of jumbo male crabs with a dz of XL sprinkled on top.
 
Any way, my knock kick up those vegetarian beans with some homemade bacon slab....
 

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JoynersHotPeppers said:
Having a bday party for myself today courtesy of wife, making 10 lbs of Kalbi ribs, 3 racks of baby back and 2 rotisserie chickens. Oh, and 1/2 bushel of jumbo male crabs with a dz of XL sprinkled on top.
 
Any way, my knock kick up those vegetarian beans with some homemade bacon slab....
Click to expand...
Happy Birthday JHP!!!   :bday:  :bday:  :bday:
 
good eats there fo sho, feast time! :clap:
 
JoynersHotPeppers said:
Having a bday party for myself today courtesy of wife, making 10 lbs of Kalbi ribs, 3 racks of baby back and 2 rotisserie chickens. Oh, and 1/2 bushel of jumbo male crabs with a dz of XL sprinkled on top.
 
Any way, my knock kick up those vegetarian beans with some homemade bacon slab....
Click to expand...
Happy birthday, JHP....and to me. :cool:

Honey was going to do surf and turf for me, but Hanks had no good surf. No Dungeness crab, no scallops....:(

Oh well, beer and leftover pizza for breakfast.
 
bob65 said:
 
Pork ribs, hasselback potato, coleslaw, kimchi, and home 20200719_185327.jpg
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Interesting spud, is it accordion sliced, oiled, seasoned, then baked?
Great looking ribs...:drool:

Ashen said:
IMG-20200718-200923.jpg


IMG-20200718-160640.jpg
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Shrimp Tacos!!!!!!!YES!!!!
 
salsalady said:
  

Interesting spud, is it accordion sliced, oiled, seasoned, then baked?
 
Click to expand...
 
 
Basically correct.
 
Slice the potato but leave it joined at the bottom by about 1/2 inch.
 
Melt some butter, I added some garlic to it.
 
Brush the spuds.
 
Bake them, about 1/2 way through baking they will start to fan out so brush them again and get the butter in between the slices.
 
 
Hasselbacks are really good with finger food like ribs because you can just pick off a slice with your greasy fingers and keep on eating.
 
That's about what I was thinking, but using evoo. I do lots of roasted spuds with evoo, butter=Better!

Yummy looking ribs also. Mmmmmm!
 
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