Haven’t posted in……a long time, pic dump.

[Darryl - swazies]

Tonight I cooked many meats for the week’s eats, mostly lunches, including a monster strip for tonight’s diner.
Prime strip, thick, very flavourful.
Lamb chops for a couple lunches and a breast for the MRS salads this week.

 

[Darryl - swazies]

Las weekend I made 2 pork butts so I could freeze a bunch in vac packs for future use.
Gringo grande on both, boneless from Costco, and a bone in from a my local butcher.
No thermometers, no probes….I abused them and they turned out possibly best ever.

 

[Darryl - swazies]

Brined , smoked to medium salmon, with some hash brown style taters and some ceaser salad.
A bit salty this time but pretty tasty.

 

[Darryl - swazies]

Made a first try chicken cacciatore, used drums and came out pretty tasty, sauce was thin but I’m not sure exactly how it is supposed to be as I don’t eat this much.

 

[Darryl - swazies]

Before that the MRS made most of this one, a sweet and sour meatball, with a crispy fried rice……it was tastier than expected.
Picked up a sesame oil that really made it. Also a good time to give that experimental Oakridge rub a good run……it’s very tasty if you didn’t get a bag when it came out.

 

[Darryl - swazies]

Some tasty white sausage…..with pasta salad……..and a chicken thigh sammie with tasty oven fries.
Homemade kraut.

 

[Darryl - swazies]

Tasty pepper stout beef…….this is always a hit.
Whipped up a nice verde too.

 

[Darryl - swazies]

Got some new tasty treats…….got dialed in and picked up about 20 new mint pieces of wax…..some from the 60’s and look unplayed.

 

[Darryl - swazies]

Picked up these butcher made brisket burgers……pretty tasty, looked more than an 80/20…..I didn’t ask but looked fatty and tasted great.

 

[Tony Coloma]

Well glad I am not next up. We ate well this week. We celebrated new year early. But my contributions pale.
Nice job!

 

[ChuckO]

Awesome thread, haven’t had the Toast, but a huge fan of the Basil Hayden. Should I get a bottle next time I’m at Total Wine?

 

[Peter Gallagher]

Love me some Roy Buchanan - looks like its in perfect condition. Nice score....

some amazing cooks going on up there - all great stuff!

 

[Tim Campbell]

This is all amazing, Darryl.

 

[Darryl - swazies]

Thanks for taking a look people.......a lot of my cooks aren't crazy cooks, or new cooks so it's not really worth making a whole thread for.
Just wanted to dump a few of the ones that were new or tasted really good.

 

[Darryl - swazies]

Awesome thread, haven’t had the Toast, but a huge fan of the Basil Hayden. Should I get a bottle next time I’m at Total Wine?

I am not a huge fan of the Basil Hayden myself......don't get me wrong it's good but I think there is better out there.
I am not sure if that brand follows all rules required to make it an actual bourbon or not......seems like maybe it is made with less corn.....not sure but it has a thin mouth feel to me.............now this Toast option is new to my area and let me tell you it is pretty darn good.
( Up across the boarder bourbon isn't as easily found as you may think, so our options are limited )
It levels the brand up considerably.......I think it is actually called toasted if you are looking for it, but the label reads TOAST.....which is kind of funny to me.
The idea behind it if I remember correctly is that it is aged in new but charred / burnt oak barrels.

 

[Barb D]

Darryl, that was a awesome show of cooks. Great job for sure. Thanks for sharing.

 

[Rich Dahl]

What Barb said.

 

[Tim Campbell]

What Barb said.

Smart man.

 

[Tim Campbell]

Really nice cooks, Darryl. A ton of work.

 

[Darryl - swazies]

Thanks again Tim, you are too kind.