DC- whats for supper? - Page 10

DC- whats for supper?

This is a discussion on DC- whats for supper? within the Off Topic & Humor Discussion forums, part of the The Back Porch category; Originally Posted by Rock and Glock I smoked two pork butts today! Pulled pork tomorrow, slaw, eat, repeat. Soft pulled pork tacos later in the ...

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  1. #136
    VIP Member Array wmhawth's Avatar
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    Quote Originally Posted by Rock and Glock View Post
    I smoked two pork butts today!

    Pulled pork tomorrow, slaw, eat, repeat.

    Soft pulled pork tacos later in the week, more sammiches too!
    I should think Maine lobster. That's what I'd be eating out there.
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  2. #137
    Distinguished Member Array CavemanBob's Avatar
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    Quote Originally Posted by Rock and Glock View Post
    I smoked two pork butts today!

    Pulled pork tomorrow, slaw, eat, repeat.

    Soft pulled pork tacos later in the week, more sammiches too!
    My wife bought a pork butt the other day for me to smoke this weekend. We'll probably turn it into pulled pork, the last one was turned into green chili Colorado style. I've become aware that Colorado style green chili is different than anywhere else...
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  3. #138
    Member Array JonathanG's Avatar
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    Quote Originally Posted by LimaCharlie View Post
    Grilling some New York Strip steaks medium rare tonight.
    I’ll be doing two prime boneless ribeye steaks tomorrow. Both are a little over a pound each.
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  4. #139
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    Quote Originally Posted by scottync View Post
    We planted a fig tree a few years ago. This was the first year we had enough to pick. My wife and I went out to check them last weekend... too late. I'm guessing birds took them, but not sure. Tree was picked clean... I didn't see any tracks either.
    I was expecting the squirrels to get them. Last year they stole all our tomatoes, while they were green! (The tomatoes not the squirrels).
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  5. #140
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    Quote Originally Posted by wmhawth View Post
    I should think Maine lobster. That's what I'd be eating out there.
    Many years ago prisoners in Maine went “on strike” because they were fed lobster too often. Ain’t that a hoot? 🤪
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  6. #141
    VIP Member Array CWOUSCG's Avatar
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    Quote Originally Posted by Rock and Glock View Post
    Many years ago prisoners in Maine went “on strike” because they were fed lobster too often. Ain’t that a hoot? 🤪
    As I recall way back when the only people who ate lobster were poor folks.
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  7. #142
    Senior Member Array Poorly's Avatar
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    Quote Originally Posted by CWOUSCG View Post
    As I recall way back when the only people who ate lobster were poor folks.
    Yeah, I remember hearing that too. Ironic.
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  8. #143
    VIP Member Array CWOUSCG's Avatar
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    Quote Originally Posted by Poorly View Post
    Yeah, I remember hearing that too. Ironic.
    Typical. Rich people stealing poor folks food.
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  9. #144
    Senior Member Array Poorly's Avatar
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    I noticed Carp never took off.
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    "Arbitrary power is most easily established on the ruins of liberty abused to licentiousness." --George Washington

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  10. #145
    VIP Member Array CWOUSCG's Avatar
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    Quote Originally Posted by Poorly View Post
    I noticed Carp never took off.
    No, it just floundered.
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  11. #146
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    Quote Originally Posted by Poorly View Post
    I noticed Carp never took off.
    The proper way to cook carp is to tack it to a cedar plank and cook it until it flakes easily then throw the carp away and eat the plank.
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  12. #147
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    No dinner tonight.

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  13. #148
    VIP Member Array scottync's Avatar
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    Dirty rice with shrimp and sausage.
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  14. #149
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    Pasta Fazool (Pasta e Fagioli) a la Instant Pot. New recipe, relatively new pot. I think this is the third Pot use in as many years (or more). We'll see how I do. That and a salad.

    ETA: We had it. I think I put in too large a sprig of fresh rosemary and a sprig of sage. Otherwise, the consistency was great. It was worth another try, but less of the herbs, but real pancetta instead of the bacon I used.
    Last edited by Poorly; July 22nd, 2019 at 10:27 PM.
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  15. #150
    VIP Member Array scottync's Avatar
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    Quote Originally Posted by Poorly View Post
    I noticed Carp never took off.
    Well, there is always...

    Stuffed Opossum

    1 opossum, skinned and cleaned
    Salt and pepper
    1/4 cup fat
    1/2 cup chopped onion
    1/2 cup chopped celery
    6 cups bread cubes
    1 tsp. salt
    Dash pepper
    1 1/4 tsp. poultry seasoning
    1/3 cup water
    1 sweet potato per person


    Rub opossum with salt and pepper. Melt fat in skillet; add onion and celery and cook until tender. Combine bread cubes, salt, pepper, and poultry seasonings with onions and celery. Add water and mix thoroughly. Fill the body cavity. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string.


    Place, underside down, on rack in shallow roasting pan. Roast at 300-350 degrees F. 2 to 2 1/2 hours or until well done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust.
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