Can't Eat BBQ Everyday


 
Dang it Kemper.
Not a sweet tooth guy but that pie looks pretty darn good........
I did do my Ragu up last night, I have been taking some pictures of recent cooks....plan to post them all together in a small colab......
Will be sure to mention you along the way....

You also mispelled your thread title.....

I think you meant to say " You can eat BBQ everyday "
Auto correct is a bugger these days.
 
Joan said:
I am going to get in trouble saying this (again) but WHERE ARE THE RECIPES?
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I'm with @Kemper Morris when it comes to beans and many other foods. I'll have the basic recipe in my head, and often on file too, but what I actually cook up will depend on what's in the fridge and pantry, whether I have fresh ingredients or not and how much time I have. I also taste at various stages and adjust seasoning to taste so, even if I'm working from a recipe and post it, someone else following the recipe is likely to produce results that are considerably different.

There are also foods that I cook often. Pork ribs are a good example. I worked for years perfecting a recipe, only to find that the end product became boring if I didn't change it up from time to time. As I collected different cookers there were so many other ways to try that I now go crazy trying different ways of cooking. Wrap, no wrap, direct, indirect, hot & fast, low % slow, open pit, covered cooker all produce different results. Add to that, tweaking the sauce and/or rub or the type of charcoal pellets or wood leave almost unlimited options and make it almost impossible to get bored eating the same basic thing. I still love my "perfect rib" recipe but enjoy variety much more.
 
There are some things where recipes really do need to be followed. Baking is a good example. Ratios of flours, water, and leavenings are rather important, although you can deviate with some flavorings. Something like mashed potatoes you really don't need to strictly follow a recipe (please use enough salt.....) but ratios of potatoes to dairy (choice of milk, cream whether sweet or sour, buttermilk, cream cheese, go wild!) can vary. I've been playing games with my baking powder buttermilk biscuits lately. Cheddar & thyme, dried blueberry & lemon, and I have a mission to figure out a gluten free variant/method. As it stands, I haven't written anything down yet, but I do have a request from one of my nieces to help her out.

@Kemper Morris , I don't see an invite for dinner from you, and yes, I've checked my spam folders. :D All looks good!
 
Joan said:
There are a few things I wish my mother had written down so that after her passing, we could still enjoy them.
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Mom had a lot of stuff written down. I may have to make a deal with my nieces to digitally photograph my mother's recipe box (my sister, their mother, has it. If she doesn't, my brother sure does) in exchange for posting up all of my little tips & tricks. Mom's Betty Crocker cookbook is well used, and has gems everywhere. Every few years, there's still an informal "who can make Mom's knot rolls best?" competition.
 
Joan said:
we realize there are things we SHOULD DO!!!!!
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There are 2 things I learned from Mom growing up that really stick out. The first is how to make a velvety smooth cream sauce using a flat blade spatula (whisks, where have you been all my life!) It's really just the classic French method. The second is roasting off bacon in the oven. I was well into college before I realized that most people just don't know how to do that and made bacon on the stovetop.
 
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