What's for Dinner?

Old fashioned hillbilly soup beans and country ham with cornbread! Pefect for the impending storm.
 
HOF44 said:
Old fashioned hillbilly soup beans and country ham with cornbread! Pefect for the impending storm.
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Had some of mom's bean soup last week, white beans and ham for seasoning.... :mmm:
 
Elephant said:
Had some of mom's bean soup last week, white beans and ham for seasoning.... :mmm:
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These beans remind me of my dad. Using navy beans very few spices and the country ham. My families from Appalachia. This was staple food for them back in the day.
 
HOF44 said:
These beans remind me of my dad. Using navy beans very few spices and the country ham. My families from Appalachia. This was staple food for them back in the day.
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Yup...gramma's recipe is what mom uses. She usually goes up to the mountainsin late September/early October where my gramma's sisters still live and they cook soups for canning. This was one of those. They also make chicken corn soup that is phenomenal~!
 
Making home made chicken noodle soup for my sick girlfriend.
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Lanky Livingston said:
Making home made chicken noodle soup for my sick girlfriend.
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If you really wanna make her feel better, a nip of Weller will do the trick, it cures what ails you!!
 
Snydershrugged said:
Diamond skin is a friend of mine and a nice lady. I think there might have been a misunderstanding.
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A nice lady? I'm a Skins fan, and that might be pushin' it, SS. (But I'll always be your friend!) Sorry to everyone about what seemed to be a meltdown last wknd...I was in the middle of about 6 conversations in multiple forums and forgot what I was "going on" about...I was probably yelling at twa, lol!!!:rifle:

Anyway, dinner tonight is meatloaf (grass-fed ground sirloin from the farmer's market), nothing special. Crazy since this is the day I have the most time to cook.:insane:
 
Making brisket in my new dutch oven tonight, with a red wine sauce. Can't wait to taste it.
 
I have never cooked brisket. My local corner grocery recently started carrying it. If anyone knows the secrets to great brisket, do tell.

I'm doing pasta, homemade meatballs, and sauce.
 
I've cooked brisket twice now, once through smoking and once braising. Not sure what I did wrong during smoking, but it was dry then, though the flavor was good. Tonight, I treated it more like a pot roast and braised it in wine and beef broth, and it was fantastic. I roughed chopped some potatoes, onions and tomatoes and threw them in with everything. Really good.

I will try smoking again sometime, but it's not a cheap cut.
 
i'm jealous, there are some pretty good cooks here and even the ones that aren't great are still much better than I am.

one day ;)
 
They say brisket is the hardest cut of all to do well. I've only heard of it being cooked low and slow in a smoker or charcoal grill. Did you cook it on a grill or in your oven?

I really need to man up and give it a try one of these days.

I have been thinking about buying a 'Big Green Egg' so I could really do some quality (and authentic) smoking/charcoal cooking, but I just haven't worked up the nerve to make the purchase. I do love my Weber genesis gas grill.
 
I tried it in my electric smoker, low and slow. In retrospect, I think it wasn't long enough, and the connective tissue hadn't broken down yet. Not enough, anyway. I'll try it again sometime soon. That brisket tonight was fantastic, and reminds me of good it is when cooked right.

My uncle swears by the green egg, and I will be trying that one day, but my wife would shoot me if dropped that much on a grill right now. Our first is nearing college, you know how it goes. Maybe one day.
 
My dinner tonight was Norco and soup. I'm sick as a dog for the first time in years, and my knee today is in the worst shape it's ever been. Almost like it's telling me that I have to get over my anesthesia paranoia and go ahead and get the surgery. I have never in my life hurt this bad, and I've had a kidney stone. Anyone who's had one knows the epic level of hurt, and how bad that makes my knee right now.
 
I've only heard good things about the green egg, but I've tasted fantastic bbq from simple offset units. One day I might pull the trigger.

RE: brisket, you need it took cook around 14 hours at about 200-250. And even then, it may take a little longer. Its definitely worth the wait though!

(we take our brisket seriously in Texas)
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DiamondSkin said:
A nice lady? I'm a Skins fan, and that might be pushin' it, SS. (But I'll always be your friend!) Sorry to everyone about what seemed to be a meltdown last wknd...I was in the middle of about 6 conversations in multiple forums and forgot what I was "going on" about...I was probably yelling at twa, lol!!!:rifle:

Anyway, dinner tonight is meatloaf (grass-fed ground sirloin from the farmer's market), nothing special. Crazy since this is the day I have the most time to cook.:insane:
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This post is just one of many reasons why I love that you are here! :sweetheart:

On to meatloaf!! We have been experimenting over the past year with various recipes for making meatloaf a little less boring for the family.

I think I have two favorites thus far, and neither are very good for my love handles!

For one, we make a simple stuffed meatloaf putting extra sharp cheddar and fresh diced tomatoes in the middle. It is great!

The other is quite a bit more complicated, but it ends up wrapped entirely with bacon! It also had one of the more strange ingredients that I have ever seen in a meatloaf, it had condensed milk in it? also tastes delicious!
 
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