Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Ozone69]

Interesting salad in the making from last night. Cucumber, mango, green onion, and some red jalapeno cut up and mixed in with some cooked, cooled rice and quinoa. Tossed with a dressing made from lime zest, lime juice, little bit of sugar and some oil. Liked it overall, but needed a different strain of rice than what I used or no rice at all as it kind of ruined the texture of the dish. Flavor was good, though.


So many pretty fresh colors together.....

 

[Dr.Bubbles]

Interesting salad in the making from last night. Cucumber, mango, green onion, and some red jalapeno cut up and mixed in with some cooked, cooled rice and quinoa. Tossed with a dressing made from lime zest, lime juice, little bit of sugar and some oil. Liked it overall, but needed a different strain of rice than what I used or no rice at all as it kind of ruined the texture of the dish. Flavor was good, though.


So many pretty fresh colors together.....
View attachment 1060693

You crazy. That's some interesting choices ya made...was there any method to the madness?

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Ozone69]

Just a recipe I found around the web. Trying out someone else's madness.

 

[Mañ'O'Green]

The Egg McMuffin a great sandwich with poor execution at Micky Ds. At home a whole different story. First the egg is cooked only medium with a runny yolk, second put some meat in there (today is uncured Canadian style Turkey Bacon 3 pieces) , Third an actual piece of American cheese on the sandwich not the paper and finally enough butter on a toasted Thomas's Sourdough English Muffin.

Today's Espresso is an Ethiopia and Brazil blend and the cherries are fresh from the farmer's market direct from the grower.

That is a great way to start a Sunday Morning.

 

[SparkyRU12]

Holy crap @Mañ'O'Green the description alone sent me to the moon!!!

 

[Dr.Bubbles]

I like how you said not on the paper. Lol. I like Mickey Dees...I actually worked there about 24 years ago. In my opinion they are the undisputed kings of fast food breakfast. Can't go wrong with the McMuffin.

Here is some insider McDonalds info for anyone interested:

- You can substitute a "Round Egg" for a "Folded Egg" on ANY breakfast sammich without paying a penalty.

Round eggs are real deal cracked fresh eggs that they make inside a grill top 'poacher'. They are basically a round mold with a little water spot on the side so it steams from the top as it cooks on the bottom. The fold egg is poured from a carton into a similar device except it is a 3:1 rectangle...folded over twice to form a square. Get the Roundy.

- You can make a poor man's Big Mac by taking a McDubbel and saying "make it like a Mac"...in which case they will hold the ketchup and mustard and add lettuce and Mac Sauce. Its a bomb sammich for less than half the price.

- The ultimate crazy sandwich that you can actually order of they are hip is called a McGangbanger. They should know how to do it, but if not, grab a McDubbel and McChicken. When the sammies come, open the Dubbel between the patties and insert the whole (or minus one bun) McChicken inside between the patties. My friend just quit Mickey Dees last year and she took the orders for em a bunch. They were on the hip side.

- Best sammich at McDonalds in my opinion is this:. Get a Sausage Biscuit w/ egg, and ask for the Round egg instead, get a well done hashbrown and put that cripsy lover on the sausage sammy. Most addicting flavor I've ever had from the Golden Arches, and been doing it since I was a teenager.

- Order your McNuggets and Fries fresh and they will absolutely make em on the spot for you. It's gonna take a few extra minutes but it's WELL worth the wait.

McDonalds: Their fryers work good and they make decent breakfast. Thats where it ends....lol. One more tasty treat is their hot fudge sundae. The quality fudge makes up for the not quality ice cream, and it's dirt cheap. Cherry Pies are good as well. Sometimes you can still get 2 for $1 if you can even find em anymore...they are getting rare.

I'm getting hungry with all this food talks. Slide me down a homemade McMuffin and some Ethiopian coffee...looks bangin

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Ozone69]

So just have to jump in here and toss out a great way to combine BOTH the recent Live Stoner Eats topics, BBQ and breakfast sandwiches, in one meal....

And, it's got a great stoner tie in nickname in some BBQ forum circles....

Smoking a Fatty!
(nickname for slow cooking a chunk of sausage)

Super simple.... while you are slow cooking your pork shoulder or brisket or ribs or whatever you are BBQ'ing it up with at 225-250 in your smoker of choice for dinner, do the following. Carefully cut the wrapper of a full torpedo of breakfast sausage. If you like, you can roll it around in a little seasoning rub, but most sausages are pretty well seasoned already so very optional. Then...toss the whole fatty of sausage in the smoker with whatever else you've got cooking. Leave it until it gets to an internal temp of 165F. Pull and let rest. (also can do a stuffed fatty version stuffing with cheese, egg, other breakfast meats, or whatever catches your fancy to stuff the fatty with)

I'll let it cool down and then toss the whole thing in a ziplock and into the refrigerator. Then in the morning slice off little 1/4 inch thick or so, pre-cooked ready to go sausage disks. Scramble a couple eggs and mug cook them in the microwave while toasting an English muffin. Then warm a sausage disk up for a minute or so in the microwave after the eggs are done while they cool a little for handling. Assemble a sausage disk, slice of the eggs (mug cooking gives them a nice round shape to match sausage and muffin), and a slice of cheese on the muffin once it's toasted and sooooooo yummy. :smoking:

 

[Dr.Bubbles]

So just have to jump in here and toss out a great way to combine BOTH the recent Live Stoner Eats topics, BBQ and breakfast sandwiches, in one meal....

And, it's got a great stoner tie in nickname in some BBQ forum circles....

Smoking a Fatty!
(nickname for slow cooking a chunk of sausage)

Super simple.... while you are slow cooking your pork shoulder or brisket or ribs or whatever you are BBQ'ing it up with at 225-250 in your smoker of choice for dinner, do the following. Carefully cut the wrapper of a full torpedo of breakfast sausage. If you like, you can roll it around in a little seasoning rub, but most sausages are pretty well seasoned already so very optional. Then...toss the whole fatty of sausage in the smoker with whatever else you've got cooking. Leave it until it gets to an internal temp of 165F. Pull and let rest. (also can do a stuffed fatty version stuffing with cheese, egg, other breakfast meats, or whatever catches your fancy to stuff the fatty with)

I'll let it cool down and then toss the whole thing in a ziplock and into the refrigerator. Then in the morning slice off little 1/4 inch thick or so, pre-cooked ready to go sausage disks. Scramble a couple eggs and mug cook them in the microwave while toasting an English muffin. Then warm a sausage disk up for a minute or so in the microwave after the eggs are done while they cool a little for handling. Assemble a sausage disk, slice of the eggs (mug cooking gives them a nice round shape to match sausage and muffin), and a slice of cheese on the muffin once it's toasted and sooooooo yummy. :smoking:

I used to make a lot of eggs in round things in the microwave. I even had this old "invention" that was a plastic egg cooker with two egg spots. You put a teaspoon of water into the middle and put the lid on. I used to use this when I was like 10 years old. I would put a Lender's Bagel or Thomas Muffin in the toaster, drop an egg into the "poacher" and use the old fully cooker Jimmy Dean Sausage patties. They are small and you have to use two...cut the 2nd one to make a Pac-Man shape and eat the not cut one. Toss a slice of Kraft American on there and you got a legit sammich for a 10 year old...lol

I LOVE your idea about the log though. Some good Maple or Sage logs are dirt cheap, and SUCH A PAIN to work with. The secret if you're not doing em your way is to deal with the sausage right when you get it fresh. Make the cuts right through the plastic and pre-make the patties extra wide onto wax paper. Freeze those and use at your discretion. Make sure to really spread em out as they pull back considerably.

We just made a log a few days ago and followed Bushy's lead with a little BFD. Had some nice eggs over semi medium...I like my one side crispy and the other side for about 20-30 seconds so the yolk is like maple syrup consistency. I get a little grossed out when it's too runny.

I really love your sausage hack though. I can't stress enough what a pain in the balls those logs can be...lol. Fuckin sticky like a 3 year old eating candy. While you're at it on tue smoker thinking about brekkie you might as well grab some pork belly and make some homemade thick slice bacon (like Bushy.... again)

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

I do the same thing at home for the Sausage McMuffin w/egg at home. I agree that McDonald's has the best out the window breakfast and I have eaten it hundreds of times.

The other day at Costco they had some beautiful pork belly. It made me think about getting or making a smoker to make my own bacon. I think that the smokers are too expensive for what you get and then I need a place to keep it! My house is packed with stuff already. I bet I could make some really good bacon..............

 

[Ozone69]

Not sure if size would be an issue doing pork belly for bacon, but if you're looking to get into smoking stuff on the cheap almost any charcoal grill will work. Check craigslist or your local flea markets and garage sales for an old charcoal grill. Should be able to find one for fifty bucks or less I'd guess. Can do it with a round kettle style, but if you can find a more rectangular style grill they can be easier to work with depending on what you're looking to smoke. Also should look for one that has a thermometer of some sort on the lid. Although if you can swing the $$ for one something like a Maverick dual probe wireless grill thermometer can really make it super easy to monitor the smokers temperature.

Anyhow...pick up a charcoal grill and then read up on indirect heat smoking with them. Basically, setup your charcoal all off to one side. Pick up a cheap wood chip smoker box somewhere to pack with some wood chips to get the right smoke flavor (or some just toss wood chunks straight on the charcoal and that can work too). Then you open and close off the air flow dampers (most charcoal grills will have one on lid for exhaust and one down low for intake) to regulate the temperature of the cooking chamber on the side that is NOT directly over the charcoal. Put what you're looking to smoke on that side, close the lid, and then just keep an eye on the temp.

Another interesting style that I just heard about after I had already got rid of my old kettle so I didn't get to try it out personally is the charcoal ring technique. Stack charcoal in an open at one end circle around the outside edge of a kettle. Put some wood chips every here and there along the ring. Then light just one end of it. Put what you're slow cooking in the middle of the ring, not directly over any of the coals. Idea is that the coal will slowly burn around the outside, taking several hours to do so and can nicely cook something like a pork shoulder in the middle for pulled/chopped pork.