Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

For Christmas (that holiday in December with the lit up trees and that fatty in the sleigh) I got a little sampler of grilling spices. Super stoked...it's from Steven Raichlen's 'Project Smoke'. Steven is this Bob Ross looking fella that wrote The Barbeque Bible back in the 90s. It's a rock solid live fire cookbook that I have owned since it came out. I literally learned the secret to fall off the bone ribs from him 20 years ago.

So my buddy got me this little 6 pack for Christmas.

It's been untouched in the spice cupboard since it came from Amazon...until tonight. Y'all know I have that soft spot for fennel, so I was extrie excited to see that Fennel Pepper Rub. I think most of these are for low and slow Q rather than high temp grilling, but that's more of a suggestion than a rule. I took a fat pair of pork tenderloins, sliced em the long way and soaked em in the FP rub with a little zesty Italian.

Fired up the Weber gas and crafted these little gems.

Tasty As Fuck[emoji769] with scalloped potatoes and frozen garden peas.

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

 

[frgrower]

Hey guys, missed you !!

So here my last dinner.
Rosted coquerel with french fries (hand made)
Enjoy

 

[LordGreenWood]

Hey guys, missed you !!

So here my last dinner.
Rosted coquerel with french fries (hand made)
Enjoy
View attachment 1015331 View attachment 1015332 View attachment 1015333

nices pics Bro

 

[Mañ'O'Green]

OMG now I am hungry again!

For Christmas (that holiday in December with the lit up trees and that fatty in the sleigh) I got a little sampler of grilling spices. Super stoked...it's from Steven Raichlen's 'Project Smoke'. Steven is this Bob Ross looking fella that wrote The Barbeque Bible back in the 90s. It's a rock solid live fire cookbook that I have owned since it came out. I literally learned the secret to fall off the bone ribs from him 20 years ago.

So my buddy got me this little 6 pack for Christmas.

It's been untouched in the spice cupboard since it came from Amazon...until tonight. Y'all know I have that soft spot for fennel, so I was extrie excited to see that Fennel Pepper Rub. I think most of these are for low and slow Q rather than high temp grilling, but that's more of a suggestion than a rule. I took a fat pair of pork tenderloins, sliced em the long way and soaked em in the FP rub with a little zesty Italian.

Fired up the Weber gas and crafted these little gems.

Tasty As Fuck[emoji769] with scalloped potatoes and frozen garden peas.

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

 

[frgrower]

Yep, now im watching my coquerel from yesterday , and still want eat them lol ...
have to make some food now

 

[Duggy]

Supper...

 

[bushmasterar15]

Dang it now I'm really hungry. I have to wait on dinner as the pot roast is cooking in the Autopot making the house smell great.

 

[Ozone69]

Trying out "chorisanga" tonight. Saw a blurb about a Mexican style lasagna, after following to the recipe turned out it was pretty much just a regular lasagna made with chorizo instead of Italian sausage. Sooooo...trying it out tonight with my own lasagna recipe and just substitute out the sausage. Could be interesting.....

 

[Dr.Bubbles]

Trying out "chorisanga" tonight. Saw a blurb about a Mexican style lasagna, after following to the recipe turned out it was pretty much just a regular lasagna made with chorizo instead of Italian sausage. Sooooo...trying it out tonight with my own lasagna recipe and just substitute out the sausage. Could be interesting.....

I've seen em Mexican style with the pasta sheets subbed for flour tortillas and the cheeses swapped to Queso Fresco for the mozzy and soft farmers cheese for the Ricott layer...like a multi-layered enchilada bake deconstructed. Looks spectacular. Don't forget the fresh Cilantro!!

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

 

[Ozone69]

I've seen em Mexican style with the pasta sheets subbed for flour tortillas and the cheeses swapped to Queso Fresco for the mozzy and soft farmers cheese for the Ricott layer...like a multi-layered enchilada bake deconstructed. Looks spectacular. Don't forget the fresh Cilantro!!

That's actually more along the lines of what I was expecting the recipe for a Mexican lasagna to be like. But just swapping out chorizo for the Italian sausage in a traditional lasagna recipe did make a really nice difference. Very yummy. Only other thing I wish I had changed was that in my cheese blend I usually use a mix of mozzarella, Monterey jack, and cottage cheese but it hit me just after I dumped the cottage cheese in the mix that I should sub in some cotija for the cottage next go around and it should just take it to that next level. :smoking: