Page 54 of 97 FirstFirst ... 444525354555664 ... LastLast
Results 1,061 to 1,080 of 1932

Thread: Best Food Pics

  1. #1061
    Join Date
    Aug 2003
    Location
    Fountain Out
    Posts
    28,444

    Default

    I guess I'll have to take her word for it....
    I don't need my name in the marquee lights....

  2. #1062
    Join Date
    Sep 2008
    Location
    Up the River
    Posts
    1,143

    Default

    Some shotgun shells.


    Sent from my SM-S908U using Tapatalk
    Reality is only an illusion
    that occurs due to a lack of alcohol.

    “A fear of weapons is a sign of retarded sexual and emotional maturity”. Sigmund Freud

    Quote Originally Posted by badfaulkner View Post

    ......Some of you guys are fastidious and choosy to the point of near faggotry.

  3. #1063
    Join Date
    Nov 2006
    Location
    Spartanburg
    Posts
    49,652

    Default

    Quote Originally Posted by Simple Man View Post
    I guess I'll have to take her word for it....
    You need to simmuh

  4. #1064
    Join Date
    Jul 2003
    Location
    Moncks Corner
    Posts
    15,556

    Default

    The horseradish mash are more for a condiment than a starch - I used a lot of horseradish...
    Attached Images Attached Images
    Ephesians 2 : 8-9



    Charles Barkley: Nobody doesn't like meat.

  5. #1065
    Join Date
    Apr 2010
    Location
    Crystal Lake
    Posts
    3,646

  6. #1066
    Join Date
    Dec 2006
    Location
    Spartanburg
    Posts
    6,297

    Default

    Bust out da hot sauce....

  7. #1067
    Join Date
    Nov 2006
    Location
    columbia
    Posts
    429

    Default

    What is shotgun shells?

  8. #1068
    Join Date
    Nov 2001
    Location
    Columbia, SC
    Posts
    47,887

    Default

    dem gizzards, CH?

    bring me some
    Ugh. Stupid people piss me off.

  9. #1069
    Join Date
    Apr 2010
    Location
    Crystal Lake
    Posts
    3,646

    Default

    Livers, they didnt have any gizz to go with em.

  10. #1070
    Join Date
    Aug 2013
    Location
    GreenHood
    Posts
    13,833

    Default

    That’s a good looking plate

    I never bother to cook them myself but I eat them anytime I see them on a bbq buffet
    Houndsmen are born, not made

    Quote Originally Posted by 2thDoc View Post
    I STAND WITH DUCK CUTTER!
    Quote Originally Posted by JABIII View Post
    I knew it wasn't real because no dogbox...

  11. #1071
    Join Date
    Apr 2010
    Location
    Crystal Lake
    Posts
    3,646

    Default

    Poke em full of holes and soak in some buttermilk. Holes keep them from blowing up and napalming you at the stove.

  12. #1072
    Join Date
    Sep 2004
    Location
    Edisto/Camdenshire
    Posts
    8,387

    Default

    Made 10lbs of onion sausage the other day. It's not cooked in the picture but I think it's pretty. And it is delicious.
    Attached Images Attached Images
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  13. #1073
    Join Date
    Oct 2016
    Location
    Greenville, SC
    Posts
    140

    Default

    Quote Originally Posted by willk View Post
    Made 10lbs of onion sausage the other day. It's not cooked in the picture but I think it's pretty. And it is delicious.
    That looks awesome. Any chance at the recipe? Thanks

  14. #1074
    Join Date
    Sep 2004
    Location
    Edisto/Camdenshire
    Posts
    8,387

    Default

    Quote Originally Posted by Duracraft View Post
    That looks awesome. Any chance at the recipe? Thanks
    So what I do is find basic recipes and then alter them from there. This one still needs some light tweaking. I keep them between 25-35% fat, and add 1lb of liquid per 10lbs meat. Those are kind of my constants depending on what I'm making and going for. There's a plethora of info on YouTube. It's easy to make sausage, it's hard to make really really good sausage.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  15. #1075
    Join Date
    Nov 2001
    Location
    Columbia, SC
    Posts
    47,887

    Default

    i'm with ya. 30% or so. double grind. seasoning quantities depend on lots of variables. onion powder plus some spices = onion sausage.

    i haven't used casings....yet....but i will some day.

    i dont add the liquid. just water?
    Ugh. Stupid people piss me off.

  16. #1076
    Join Date
    Nov 2005
    Location
    Fort Kickass
    Posts
    50,993

    Default

    Quote Originally Posted by 2thDoc View Post
    i'm with ya. 30% or so. double grind. seasoning quantities depend on lots of variables. onion powder plus some spices = onion sausage.

    i haven't used casings....yet....but i will some day.

    i dont add the liquid. just water?
    onion powder? phffffffffffth. Slice yellow or sweet onion and add petals as you grind.
    "Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton

  17. #1077
    Join Date
    Nov 2005
    Location
    Fort Kickass
    Posts
    50,993

    Default

    Publix has standing rib roasts for $5.69/lb btw. I've bought my third one in the last week today. Maybe I'll take some pics of this one on the weber for this thread.
    "Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton

  18. #1078
    Join Date
    Sep 2004
    Location
    Edisto/Camdenshire
    Posts
    8,387

    Default

    Most of the time yes, just water. And, what BigBro said.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  19. #1079
    Join Date
    Nov 2001
    Location
    Columbia, SC
    Posts
    47,887

    Default

    i dont like mushing up a regular onion.
    Ugh. Stupid people piss me off.

  20. #1080
    Join Date
    Dec 2006
    Location
    Spartanburg
    Posts
    6,297

    Default

    Quote Originally Posted by BigBrother View Post
    Publix has standing rib roasts for $5.69/lb btw. I've bought my third one in the last week today. Maybe I'll take some pics of this one on the weber for this thread.
    Well crap!! I just found them at ingles for $7.98/lb and bought three.... Now I know to check Publix first

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •