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What did you have for dinner? -Part dois

Old 'N Chill said:
KFC chicken bucket, variety pack, original.....and French fries. Dessert was spice cake with cream cheese frosting.
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A very minor thing that I like about the south now living here is there are so many more choices for fried chicken
 
Old 'N Chill said:
I'd like some really good fried chicken, hard to find in my neck of the woods.
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I was lucky enough before I moved to be near the only Bojangles not in the south. They're all over the place down here. Biscuits are worlds better than KFC or popeyes
 
Ham to night. Was going to do scallop potatoes and brown sugar and butter acorn squash but I've been packing up cupboards for a kitchen redo and am bushed. So it will be toaster oven sweet potatoes and boiled yellow beans as sides..,easy peasy
 
IMG_20240508_172903275_MF_PORTRAIT.jpg

Shells with sausage and spinach. The recipe used orecchete and arugula but I was looking to save a couple bucks

www.allrecipes.com

One Pan Orecchiette Pasta

Orecchiette pasta with spicy Italian sausage, arugula, and Parmesan all feature in this flavorsome meal that's quick and easy to make in one pot.
www.allrecipes.com www.allrecipes.com
 
Smoked trout in a white parsley sauce over pasta and topped with grated parmesan. Created a rather pitiful salad on the side by emptying the vege draw in the fridge. Already missing my summer garden, and most of the winter veges aren't even close to harvest yet. I smoke my own fish and the fish for dishes like this or home made smoked fish pate etc get an extra heavy smoke, and a little extra salt/brown sugar. Really brings through the flavor, but for just eating on crackers etc I use a lighter smoke. Trout was a nice fat late season ~6lb Rainbow that a friend dropped off as an excuse to plan our winter trout fishing trips. Smoked trout is as good, or maybe better, than smoked salmon imo.
 
KingLeo said:
Did a dry rub and inserted a temp probe until the internal temp got to 205 degrees.
Took about an hour and a half.
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thanks for the reply. did you set the smoker for about 225-250F
when i smoke brisket and pork shoulders, that is my desired cooking temp and eventually pull the meat off the grill when the internal reaches 203-205 (usually ~ 10 hours)
just wondering if it's the same approach for a smaller cut in a shorter cooking time
 
justabubba said:
thanks for the reply. did you set the smoker for about 225-250F
when i smoke brisket and pork shoulders, that is my desired cooking temp and eventually pull the meat off the grill when the internal reaches 203-205 (usually ~ 10 hours)
just wondering if it's the same approach for a smaller cut in a shorter cooking time
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You got it.
 
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