Food/Cooking

[RANOVRU]

Best London Broil on the grill I've done yet. I think I've finally mastered it. Turned out a nice medium rare/medium well.

Served with twice baked taters and broccoli...

 

[EeePee]

 

[XSRCdesign]

Just made the best pork I've made ever...

Seasoned

High heat on the grill

Into the slow cooker to take a warm bath.

And hours later

 

[EeePee]

That do be looking pretty good!

 

[BigSki]

 

[RANOVRU]

All homemade from scratch- 5 alarm Szechuan beef and fried rice

Main dish was good, needed more celery and carrots, but good and freakin' HOT. Fried rice I still haven't mastered to my satisfaction. All wok cooked.

 

[skinnyj]

Pulled pork.

Well, what was left anyway... Turning this into Brunswick stew today.

 

[Hunter711]

For those who like OLD BAY Seasoning, I found this to be a good read. "thumbsup"
Preservation Maryland *|* Old Bay was Created in Baltimore by a German-Jewish Immigrant

 

[skinnyj]

And here is the Brunswick stew...

First time making it and it was ridiculously good! It leapfrogged all the other things I cook and became my wife's new favorite.

 

[skinnyj]

For those who like OLD BAY Seasoning, I found this to be a good read. "thumbsup"
Preservation Maryland *|* Old Bay was Created in Baltimore by a German-Jewish Immigrant

I use Old Bay in my chowders, but there is always that blast of celery seed that I'm not big on.

 

[RANOVRU]

That's some good looking brunswick stew.

I was told long ago by the locals here in VA that they used to use squirrel for the meat in BS. Most folks use chicken nowadays but I have no doubt smoked pork would be delicious too.

 

[skinnyj]

I'll confess, I've never had Brunswick Stew before, so I have no idea what it is "supposed" to taste like. What I ended up with was pretty good, though. When you are using leftover smoked meat, I guess you can't go wrong. :mrgreen:

I got the recipe from this cookbook: Smoking Meat: The Essential Guide to Real Barbecue. The recipe gave a well balanced taste of smoky, sweet and spicy all at once.

 

[EeePee]

I'd probably pick up the bowl and chug it after the second spoonful.

 

[BigSki]

I use Old Bay in my chowders, but there is always that blast of celery seed that I'm not big on.

Another option, I honestly prefer this one over OB. Not as salty and more cayenne pepper. Originally from our Eastern shore, been made in Baltimore for some time now.

 

[EeePee]

Are you a J.O. shill or what?

Thanks by the way.

 

[skinnyj]

Another option, I honestly prefer this one over OB. Not as salty and more cayenne pepper. Originally from our Eastern shore, been made in Baltimore for some time now.

I've never seen that but I'll look for it...

I have to say, the J.O. brand name did make me let out a Beavis & Butthead style laugh. Huh-huh... Huh-huh... That says J.O. Huh-huh... Huh-Huh... :mrgreen:

 

[EeePee]

He sent me a thing of it and it's darn near Old Bay with a lot of cayenne.

 

[skinnyj]

He sent me a thing of it and it's darn near Old Bay with a lot of cayenne.

I'll take cayenne over celery seed.

 

[RANOVRU]

I'll confess, I've never had Brunswick Stew before, so I have no idea what it is "supposed" to taste like. What I ended up with was pretty good, though. When you are using leftover smoked meat, I guess you can't go wrong. :mrgreen:

I got the recipe from this cookbook: Smoking Meat: The Essential Guide to Real Barbecue. The recipe gave a well balanced taste of smoky, sweet and spicy all at once.

The main ingredients are pretty simple but seasoning and taste can vary pretty widely.

If you don't feel like putting in the work to make it from scratch this is what brunswick stew is "supposed" to taste like.

Mrs. Fearnow’s Brunswick Stew™ | Boone Brands


This is a staple in Mechanicsville and the surrounding areas. Heat it up in the microwave or the stove top and add a little salt & pepper, it doesn't get much better.

 

[EeePee]

Fearnow and fear it later on the toilet.