Guns & Outdoors Forum

Made some shrimp fried rice on the Blackstone for lunch.
Made extra jasmine rice yesterday for the red beans and rice yesterday for this porpiose (purpose)

Salmon, Rainbow, and Lake Trout going on the grill

Jerk boneless chicken thighs and rice

Homemade chicken pot pie.
QUITE tasty

Made empanadas last night. Ground beef, potatoes, and some Latin spices sealed in to Goya empanada wrappers. Pretty damn tasty and easy to make.

Ratatouille and Johnsonville Brat

Dude. You SERIOUSLY can’t find better brats up there?

bullsi1911 wrote: ↑Tue Aug 05, 2025 3:16 pm IMG_1338.jpeg

Made empanadas last night. Ground beef, potatoes, and some Latin spices sealed in to Goya empanada wrappers. Pretty damn tasty and easy to make.

Look up a recipe for “Piccadillo” especially the Puerto Rican version and use THAT as the stuffing. You’re welcome!

Also instead of meat put in a few slices of Goya Guava paste and a few slices of Cheddar cheese in them, fry and then cover in powdered sugar while still hot, you now have desert empanadas.

Finally my wife makes a thick tomato based seafood stew with fish, shrimp and crab and uses that for a seafood empanadas that will make you slap yo’mama. And I’ve stuffed those shells with pork meat chunks simmered in green tomatillo chili sauce and they just rocked.

Those shells are the most versatile food stuff in the world.

CPJ 2.0 wrote: ↑Tue Aug 05, 2025 6:19 pm Dude. You SERIOUSLY can’t find better brats up there?

Wife likes them, nobody listens to me.

Chiro1989 wrote: ↑Wed Aug 06, 2025 3:26 am

CPJ 2.0 wrote: ↑Tue Aug 05, 2025 6:19 pm Dude. You SERIOUSLY can’t find better brats up there?

Wife likes them, nobody listens to me.

But some good ones. And the Johnsonville. Put the good ones in the J-Ville package.

Chiro1989 wrote: ↑Sun Jul 20, 2025 12:58 am Not for dinner, experimenting, soak berries in booze for 6 weeks, strain off berries, add simple sugar, 1st batch with honey berries on the left, 5 more jars with Raspberries going, started a big jar with raspberries today, so far so good, Science!
IMG_5246.jpeg

Added a shot of the raspberry infused rum to the raspberry tart New Glarus product and it was quite tasty, no rum taste

Mediterranean food with some dude I met online. Freaking amazing.

That does look good.

Last of my wild hog cutlets converted into street tacos

CPJ 2.0 wrote: ↑Sat Aug 16, 2025 1:52 am Mediterranean food with some dude I met online. Freaking amazing.

Yeah, that looks good. Company is questionable.

Chiro1989 wrote: ↑Sat Aug 16, 2025 5:05 am IMG_5326.jpeg
Last of my wild hog cutlets converted into street tacos

Gotta come get some more pig.

Just tried some Impossible Sausage. A no meat sausage. I’ve had the impossible Whooper from Burger King, and it was not half bad. Tried it on a whim.

This “sausage” though… one bite and I instantly spit it out. It was awful.

Wow.

I've never known you to spit out a sausage.

{insert Ur Mom jokes}

Smoked a bunch of chicken thighs on the pitboss for 90 min @225 with a good shake of Slap Ya Mama seasoning. Brought them to 350 for 20 min and then put some bbq sauce in them.
These were skinless/boneless, and I think I like the skin on bone in better because if moisture, but I have no complaints and they were what was at the market.

Varmintmist wrote: ↑Sat Aug 16, 2025 4:24 pm Smoked a bunch of chicken thighs on the pitboss for 90 min @225 with a good shake of Slap Ya Mama seasoning. Brought them to 350 for 20 min and then put some bbq sauce in them.
These were skinless/boneless, and I think I like the skin on bone in better because if moisture, but I have no complaints and they were what was at the market.

BLSL shikken thighs are amazing on the smoker. I like both, probably prefer the skin on, depending how they are finished. If the skin and sauce is caramelized, I’m DOWN. If it’s kind is soggy and soft, I prefer the skinless.

CPJ 2.0 wrote: ↑Sat Aug 16, 2025 1:52 am Mediterranean food with some dude I met online.

On Grindr?

bullsi1911 wrote: ↑Sat Aug 16, 2025 4:48 pm

CPJ 2.0 wrote: ↑Sat Aug 16, 2025 1:52 am Mediterranean food with some dude I met online.

On Grindr?

On a GA forum.

About to make some Hoppin' John with added Conecuh sausage

CPJ 2.0 wrote: ↑Sat Aug 16, 2025 4:31 pm

Varmintmist wrote: ↑Sat Aug 16, 2025 4:24 pm Smoked a bunch of chicken thighs on the pitboss for 90 min @225 with a good shake of Slap Ya Mama seasoning. Brought them to 350 for 20 min and then put some bbq sauce in them.
These were skinless/boneless, and I think I like the skin on bone in better because if moisture, but I have no complaints and they were what was at the market.

BLSL shikken thighs are amazing on the smoker. I like both, probably prefer the skin on, depending how they are finished. If the skin and sauce is caramelized, I’m DOWN. If it’s kind is soggy and soft, I prefer the skinless.

First ones I did were skin and bone w/salt and pepper. I ran then 90 min, then turned the heat up and put the skin down for 15-20, then Q sauced them for about 7 a side and the skin was crusty. The option for thighs at the time of purchase was no skin or bone so I rolled with it. Skin and bone was juicer and my preference, but dont walk away if all they have is non skin and bone.
The Slap ya Mama has become a go to on about everything. I havent found anything it doesnt work well on.
Did steaks tonight. Salt and pepper then put them on the grill early, smoked them for just a few min, then went to 400F and flame seared then a bit. Pitboss has a option to open up for the direct flame.