All About Pocket Knives

Posted: **Mon May 06, 2024 6:13 pm**

That looks phenomenal Eustace. Will have to try making that.

In the US, horseradish is mainly used on good beef like prime rib as a condiment.
I don't really use in any dishes (yet). More of a spicy side for just about anything.
First time I made it. Interestingly, the hotness can be fine tuned after blending by when and how much white vinegar you add. The vinegar mellows the heat if added immediately. Wait 2 or 3 minutes to add a small amount, flavorful lava.

Posted: **Wed May 08, 2024 6:42 pm**

Beans and mushrooms stew and tomato and marinated aubergines salad

Posted: **Sun May 19, 2024 6:23 pm**

My daughter's brownie

Posted: **Mon May 20, 2024 5:05 pm**

Tasty looking brownies there Eustace. Hope you and yours are well.

Cooked up at brisket for 17 hours. Peach paper wrap at 165 before the "stall". Haven't made one in a while.

Juicy and delicious!

Made some salsa as a condiment. Hot and bursting with flavor.

Jerry

Posted: **Mon May 20, 2024 9:46 pm**

And this today to compliment the brisket and salsa.

Baby red potatoe medley, HOT!

Asparagus medley with sweet peppers, etc, etc, etc...

Pre cook/ prep pics.

Posted: **Mon May 20, 2024 10:53 pm**

Finished product medley (s)

Delicious.

Posted: **Wed May 22, 2024 8:07 am**

zp4ja wrote: ↑Mon May 20, 2024 10:53 pm Finished product medley (s)

Delicious.

I went through the greengrocer yesterday, but unfortunately didn't have asparagus. I bought peppers.

Posted: **Wed May 22, 2024 6:23 pm**

zp4ja wrote: ↑Mon May 20, 2024 5:05 pm Tasty looking brownies there Eustace. Hope you and yours are well.

Cooked up at brisket for 17 hours. Peach paper wrap at 165 before the "stall". Haven't made one in a while.

Juicy and delicious!

Made some salsa as a condiment. Hot and bursting with flavor.

Jerry

You never fail to deliver my friend.

Posted: **Wed May 22, 2024 11:44 pm**

Thanks. I try.

Hope you are well Brother!

Jerry

Posted: **Tue May 28, 2024 10:15 pm**

zp4ja wrote: ↑Mon May 20, 2024 10:53 pm Finished product medley (s)

Delicious.

Hi Jerry, I grill/prepare Asparagus in different ways in combination with other vegetables, but find myself intrigued with your picture. Do you mind divulging what all is going on in that first pic, as far as ingredients and seasonings? It looks great!!!!

Posted: **Sat Jun 01, 2024 7:55 pm**

Sorry for delayed response Ike. Such as life...

No worries with sharing what I cook. Why I post here.

The potatoes were way hotter. But asparagus was spicy as well. That was first picture. Potatoes had Carolina Reaper, habanero, jalapeño, serrano, garlic, etc. Holy Cow seasoning.
Oven bake at 350, fluffy as heck.

Always use a ton of garlic. Crushed press in this case. Multi color sweet peppers, jalapeño, Holy Cow seasoning from Meat Church. Best seasoning ever. Make my own rub from time to time which are always good. Best shelf bought I buy. Bowl and copious olive oil and/or butter. Likely shallots in there as well. I wing it and really don't do recipes per say. Toss and grill.
Smoked on a smoker until done. Delicious! That asparagus was stellar.

Thanks for asking. Jerry

PS. I cooked this recently and end users were stunned it was chuck roast. 17 hour low and slow like brisket. The end.

Posted: **Tue Jun 04, 2024 2:37 am**

zp4ja wrote: ↑Sat Jun 01, 2024 7:55 pm Sorry for delayed response Ike. Such as life...

No worries with sharing what I cook. Why I post here.

The potatoes were way hotter. But asparagus was spicy as well. That was first picture. Potatoes had Carolina Reaper, habanero, jalapeño, serrano, garlic, etc. Holy Cow seasoning.
Oven bake at 350, fluffy as heck.

Always use a ton of garlic. Crushed press in this case. Multi color sweet peppers, jalapeño, Holy Cow seasoning from Meat Church. Best seasoning ever. Make my own rub from time to time which are always good. Best shelf bought I buy. Bowl and copious olive oil and/or butter. Likely shallots in there as well. I wing it and really don't do recipes per say. Toss and grill.
Smoked on a smoker until done. Delicious! That asparagus was stellar.

Thanks for asking. Jerry

PS. I cooked this recently and end users were stunned it was chuck roast. 17 hour low and slow like brisket. The end.

Thanks for the info, I appreciate it! I think I will pass on the Carolina Reaper, but I am a fan of all the other peppers that you mentioned. I am not familiar with Holy Cow seasoning, but will pick it up.

Chuck Roast option sounds great, I will definitely try that in the near future. Thanks again, I enjoy your posts/pictures across this and other threads that you frequent.

Posted: **Mon Jun 17, 2024 5:47 am**

Thanks Ike!

Cooked a bunch of other stuff since my post. Another 11.5 hour Chuck Roast. IT about 170 degrees. Reverse sear in oven at 500 degrees, 4 minutes per side.

Juicy.

Jerry

Posted: **Mon Jun 17, 2024 1:13 pm**

Looks deeeeeeeeeeeeelicious as usual, Jerry!

Posted: **Mon Jun 17, 2024 1:50 pm**

Thanks John. Hope life is well in GSP land!

It turned out pretty darn good. The broiler post smoker reverse sear really sets it off.

Take care, Jerry

Posted: **Tue Jun 18, 2024 8:17 pm**

Cretan cuisine.
Rabit stew, stafed courgette flowers and vine leaves with greek yogurt, stafed with cheese sepia wit mustard souse, and with the dessert, a small bottle of homemade brandy is necessarily served free of charge. As the locals say, this is the spiritual connection between the main course and the dessert.

Posted: **Thu Jun 27, 2024 8:57 pm**

We made a Low Country Boil for the Elks Lodge. It was the second time we made it, and unfortunately this time our budget did not allow for mussels or clams, though we did find some small but tasty scallops at a reasonable price and included them in the boil.

Posted: **Sat Jul 06, 2024 11:51 pm**

Looks awesome Jeeper! Love a good medley of all sorts of good food.

Low country boil is jambalaya or gumbo? Might be way off. Asking for a friend...

Take care, Jerry

Posted: **Mon Jul 08, 2024 4:42 pm**

Some pickles

Posted: **Mon Aug 12, 2024 12:46 pm**

Smoked Spatchcock Chicken with chicken bone broth injection. Butter and lime baste, every 5 minutes. Reverse broiler sear.

Posted: **Wed Aug 14, 2024 5:36 pm**

Greek style moussaka

Posted: **Thu Aug 22, 2024 5:44 pm**

Nut and seed crackers.
Contains walnuts, pumpkin and sunflower seeds, flaxseed, sesame, chia and caraway seeds.

Posted: **Mon Sep 23, 2024 3:04 pm**

Stuffed with cheese jalapenos

Posted: **Mon Sep 23, 2024 4:43 pm**

Yummmmie! Great for halftime during the ballgame telecast.

Ray

Posted: **Sun Sep 29, 2024 12:04 am**

zp4ja wrote: ↑Mon Aug 12, 2024 12:46 pm Smoked Spatchcock Chicken with chicken bone broth injection. Butter and lime baste, every 5 minutes. Reverse broiler sear.

Thanks for your message my friend. All good here and had noticed you were not posting your culinary delights for a while, thought you were probably busy with life stuff.

Here is some fish i just had for breakfast here on Sunday morning. Rock flathead fillets cooked in olive oil and butter with salt and pepper. Very tasty.

All About Pocket Knives

THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK

Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK