Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

It's all good this way. Me and yous were talking awhile back about food allergens and getting levels tested and all that kinds of stuff. My heart still feels for ya. If you 'member, my daddyo had that super weird 'poultry disorder'. He hasn't been able to eat any birds since this crazy Thanksgiving back in 1986 or so. I was a little chap, and we went to my uncle's cabin in the woods outside Burlington Vermont. This place was built by them and it was off the grid, no electricity or indoor plumbing, cooking on the wood stove, lit with lanterns and candles. I think there was like 10 people there. Some sort of government lab built superbug got in that shack and unleashed hell. Or it was just gas. Lol...but seriously, it was something fuckt or it was food poison. I got it fairly mildly, but my dad and both uncles got destroyed. All of em say it was the sickest they've ever been and they were having to liquid guts in the outside half moon hotel. The women weren't nearly as bad. My dad couldn't eat birds after that.

Someone somewhere sometime told him that it might be the hormones and bioticals and all those shenanigans, so I convinced him to try some real nice turkey last year, and I scored a $65 bomber. I got a 12 pounder and spatchcocked it, and my dad had turkey for the first time in 35 years. He was in love.

He has no clue how spoiled he was, that was the best turkey I've ever had by a significant amount. I roasted it on a rack with the root veggies and aromatics underneath, and a bottle of Guiness Draught. I put my roasting pan on the stove after the turkey was done, and slowly boiled the water out...made a roux directly with that, and then cut it with low sodium organic turkey stock. I learned that from Adam Ragusea on YouTube, it's the best way to make gravy I've seen. That's how I'm gonna do every roasted turkey and gravy from now on.

This is the same turkey they serve at The White House for a long time. Highly recommended and not too too much.

Look at that color...it's freaking purple!!

Scoring the legs was new for me. Its now my thing. Hey baby...

Now ain't that just lovely dumplins

And then the toasty roasty reduction into liquid flavor country roux

After a trip through the strainer and roux'd up.

Haha....I was on a serious coleslaw mission after I discovered it was good. Haha. I made it 30 times in 6 months...I got it down though

Since then, I have done a few things for him with free range chickens with 100% success. Who'da thunkit?? My mom would have lost her shit...she only missed it by 10 months.

 

[Mossy]

@Dr.Bubbles .....................where the hell you been............?
We Thought you had left us forever....

 

[Dr.Bubbles]

You guys should try this. Seriously.

Get this:. I get mine from BJs and Price Rite

Cut some vejjis. I also add a smidge more teriyaki, some garlic powder and a splash of soy sauce and fork it in. It says 'petite filet' of beef, but it pulls like brisket to me.

Place it in the microwave set on kill as seen below

Remove from microwave after about 15 minutes of intense searing and reunite with the vejjis in a microwave safe pyrex...which also get microwavd in case you couldn't tell

Wrap it up in foiled aluminium, and place in preheated microwave at 350° for about 45-50 mins. Be careful of the sparks and lightning bolts which is a good sign that you're using real foil. It should look like this I guess. Not trying to toot my own horn, but mine looked exactly like this one here that someone made.

Next make this happen by using some sort of a meat saw or possibly a laser beam

Now turn that into one of them big city fancy sammiches the ladies auxiliary is always talking about.

And plop it down with a cucumber and tomato vinaigrette salad with Feta and onions and a scoshe of honey if ya got it

Bam.

 

[bushmasterar15]

@Dr.Bubbles I'm sorry to hear about your grow partner, but hope you get back in the swing of things. I find I'm happier when I'm watching
my plants grow. I haven't had any new ink as both my friends/artists took their life. I can't get myself to go back into a shop to finish work
they started.

That is one heck of a spread of Mexi and I could toss back a few pints too.

 

[bushmasterar15]

My wife prepped food yesterday before I got home so that I could finish it on the griddle and grill. She took the 2 racks of spareribs
I had bought and sous vide them for over 12hrs at like 132f. That cooks them through and makes them super tender where they
are almost fall off the bone. I then put them on the grill to char up some and give that smokey flavor before coating them in some
bbq sauce finishing them slow to glaze them. She also chopped up some potatoes, green peppers and onions for me to make
homestyle fries. I'll post the pics after when I'm on the way to PT and have internet connection on my phone.

 

[Mossy]

Oh gawd....I Forgot how Bad this thread is when you are Hungry..........I'm Starving now......

 

[bushmasterar15]

Here are the bbq ribs and homestyle potatoes.

 

[Dr.Bubbles]

Here are the bbq ribs and homestyle potatoes.
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That Blackstone griddle would have been lovely for our old annual family camping trips to The 1000 Islands. It's long been extinct, but there were 15-18 people every year for a 4 day Thursday - Sunday festival. Northern Pike fishing, swimming, bike riding, eating, we went in style with our little pop-up camper.

When my buddy took his life, that was the starting catalyst that caused me to take a break from all things growing. He got me started here and into autos by building COBs back when nobody knew what they were. After you build a go kart, of course you wanna see how she goes. These look nice, let's put them under these COBs and see what happens!!

Not only did my boy take his life, he did it with the AR-15 that I built from scratch for him in my workshop. I did all the machining of the lower receiver and spent the better part of 24 hours massaging the Mil-Spec disconnector and trigger interface and polishing the entire action, until it was butter smooth, and then assembled it all, using expanding takedown pins. I bought a set of roll pin punches and mini hammers and even used my freezer and oven to make the interference fits a little easier to assemble. I built it in the winter, and never even got to shoot it...the first round fired was the last round fired if ya get my drift.

That beef sammich from last night is haunting me. I got enough leftover meat to make another pair....hmm....HMM...Ohh boy. It's legitimately one of the best sammies I've ever put in my mouth....and I'm a sammich guy. It's all about the deets

 

[Mañ'O'Green]

@Dr.Bubbles that is some talented metal working. I don't mean to speak ill of your partner but he could have used an off the shelf weapon as opposed to a custom work of art. I have had several friends and acquaintances take their own lives and I just don't understand it. Oh I know all the psycho babble but deep down it never makes sense to me. I doubt if it makes any real sense to you either. I hope that time will dull the emotions for you.

 

[Dr.Bubbles]

The AR was beautiful. I was really looking forward to taking it to the 500m range. It felt extremely nice in the hands....a tad on the heavy side, but the bipod took care of that quite nicely. I kept it 5.56mm to keep the cost per squeeze down. I also built a more serious version, an AR-10 chambered in 6.5 Creedmore that is every bit a full blown sniper rifle.

This was it

And this was him

It's still odd seing him knowing he's gone. Quite a unique fella with a pretty snappy noggin. I'm sure y'all can appreciate having someone local to share the joy of growing with.