I made spaghetti and meatballs tonight. While of course I have had spaghetti and meat balls before, this was the first time I ever made this classic dish. All my life I have lived in households in which meat sauce was the standard accompaniment to spaghetti. I thought if you made one, there was no reason to make the other.

But that isn't quite true now, is it?

If you make pancakes, does that mean you should never have waffles? Of course not.

If you make hamburgers, does that exclude an occasional meat loaf? Perish the thought!

I must say the spaghetti and meatballs were quite delicious.

After a great football game with the younger son (27-0 shutout!), on our way to watch the older son in a band competition, we stopped at DQ for some quiet(er) father-son time. The food was hardly the greatest in the world, but the company and conversation was simply amazing...

Good guy dad :thumb:

Made a pot roast last week and then had to go out of town on emergency business travel. Left-overs this week.

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What a coincidence, I'm making spaghetti and meatballs, too! I'll post up a blog about it tomorrow or Monday.

It's really tough to beat carrots and potatoes cooked in with a roast. Did you put them all in at the same time?

Yep. Seared each side of the roast (salt, pepper, italian seasoning) then grilled onions & garlic in the meat juice. Then poured the onions, garlic, and juices into the roast pan. Added the meat and surrounded with carrots and potatoes. Poured in a good amount of wine and some cream of mushroom soup. Added 2 bay leafs and threw it in the oven.

It was Sunday night and I was exhausted. I put it in the oven around 7p and set a timer for 11p. It was mostly done but the thickest part wasn't tender enough yet. Not able to stay up anymore and def. not able to stay up late enough to let it cool prior to refrigerating I turned off the oven but left the roast in with the door closed overnight. The next morning (6am) it was still warm and perfectly cooked. :)

This might sound crazy but try a rutabaga along with the carrots and potatoes in a pot roast. Cut it into the same size pieces as you would the potato. Trust me on this. Rutabaga cooked with a roast is like a cross between a carrot and cauliflower. Just try it once.

Looks like the carrots are cooked to death. Believe me, I'm not being critical, I personally love mushy carrots with roast. But if you don't want them that way, save the carrots and potatoes for the last hour. They'll still get cooked and have plenty of flavor, but they won't be mushy.

Also, do red potatoes sometime. The thing about the starches in russet potatoes is when they get overcooked, they turn dry and crumbly. When you overcook red or new potatoes, they get creamier.

Please understand, I'm not being critical, because what you've made is one of my favorite Sunday meals, overcooked potatoes and carrots and all. If that's how you like it, welcome to the club, brother. But if you like a little more texture to your roasted veggies, give my notes a try.

What if I don't like cauliflower?

It isn't exactly like cauliflower but never mind. We like it so much I quit doing taters with a roast and just do carrots and rutabaga.

I made a very simple crock pot beef stew that was really delish. Lean stew meat cubes, sliced white potatoes and carrots, mushrooms, seasonings, a can of beer, four hours and mmmmmm good.

Assuming the same general rule applies to pot roast as beef stew, I do the same but put the carrots in 20 or 30 mins before the potatoes. I like a softer carrot but firmer potato.

For my roasts/stews I like it that way. It's intentional.

As a side or in a soup I make every effort not to overcook 'em.

Of course it's on purpose. You're awesome. You'd never overcook a vegetable.

Baked potato soup.

Zucchini bread for dessert.

The soup was ****ing bombdotcom.

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Grilled rack of lamb. No mint jelly. And a salad

Green chile stew made with fresh roasted Hatch green chile. First time I've made that this year. Definitely warms your innards.

Recipe here...

http://recipenotincluded.com/2013/10...tballs-mangia/

beef and mushroom burgers

Dang, posted in the wrong thread..... Here's what I did today. Almost done..

OK, the smoker seemed to warm for this, so I decided to go the oven route. I went with beef round, a teriyaki sauce, added some spices nothing too spicy (except for the dash of red pepper, salt and pepper. Trimmed as much fat as I could, put them into the vacuum marinator for 20 minutes, racked them up (then decided to slice most of them long-ways one more time), sprinkled some rub on them and into the 170-degree oven (which is as cool as it'll go. I've left the oven slightly cracked-open. And hour-and-a-half into it, I've rolled them over and straightened them. We'll see..

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The final product. The kids love it. Some parts are a little thick, but it's pretty darn good... Woot....

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Tonight is Vigo saffron rice with sliced onion, tomato and jalapeno all baked together with some cumin dusted chicken breast.

Steak fajitas.. Yummy to say the least! I used flank steak and it turned out perfectly.

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Looks good, man!

homemade pizza

Nice... Many of us forget this option in this day and age... Thanks for the reminder...

Thanks, been playing around with pizza the last year or so, made 4 pizzas on game day, figure it cost about 9 bucks, cheaper than delivery, way better than frozen.

That looks awesome!

Are you making your own sauce or doing store bought?

my dad came over with his friend and she made me and him some Southern fried chicken and mashed taters with some mixed veggies. Was goood! THen they left,

Homemade, the crust is thin crust pizza inn style, sauce is similar to pizza hut with my own twist to taste.

I like the thin crackery crust pizza, got the recipes from pizzamaking.com and changed some things up. I have done deep dish that you couldn't tell the difference between mine and pizza hut. If you try it make sure to use bread flour not AP, makes all the difference.

After a nice evening in deer stand i fixed a pumpkin ravioli with a butter sage dressing and enjoyed a glass of pinot. Not a bad way to wrap up a good day. Up in the morning, a light late breakfast and early lunch. Not sure tomorrow dinner. Bronco people eat shit and die.

I'll tell you what, the Planet knows how to eat... some real gourmands up in here.

I made seasoned ground beef, cut up avocados, Roma tomatoes, romaine lettuce, shredded sharp cheddar and jack cheese, lightly warmed corn tortillas and offered light sour cream.

I would have taken pics but the wife and kids were crazy hungry.

Nice... I thought a Cabernet, a Sauvignon or even a hearty Merlot went with deer. I don't recall you saying you got one so perhaps those choices aren't spot on, but with the pumpkin I'd agree that a Pinot might work well.

Hungry wins-out 100% of the time.

Don't know about everyone else but I can't go wrong the pizza and beer!

The pie is homemade, the ice cream is not.

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I've yet to meet someone who didn't.


If that day ever comes, I'll likely weep.

After a great night of Lee's Summit football, marching band performance (in the dark with glow-sticks all over the band members), a SUPER-AWESOME senior band member's show, and some 50 robotics teams from around the area/state/region, I decided to make a week's worth of dinners. Why??? Because we get to do much of it all over again today. Woot!!!!!!!!!!

Therefore the pork butt is in the Crockpot for some tender Carolina-style pulled-port BBQ, and the brisket is ready for the smoker. Started a bit late, but who cares, I can stay up late!

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Why on earth would you smoke the brisket and not the butt?

This, this and all of this. Carolina pulled pork is shit R8ers likes. Yuck!

Crock pot of chili and fresh cornbread for the Mizzou-Tenn game. Yeah buddy....

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Same here. They've been cooking for 2 hours already. They'll be ready around 5.

That's lookin' good. I don't put beans in my chili. Here's what I like in it:

I like 4 lbs of 80/20 ground beef, drained so it's not too greasy but still juicy, browned up before it goes into the crock pot. I use regular rotel and a full bottle of chili sauce, fresh cumin, diced yellow onion, fresh garlic, chili powder, a little dry mustard and I use V-8 instead of water. MMM good. Cornbread to go with it. I'll make that fresh right before game time. Yassir, we is HUNGRY!

I'm doing a pot roast in the crock pot. I started it about 10 am and it smells great. Chuck roast, potatoes, carrots and lots of onion and garlic among other spices.

No room on the bullet smoker.

Plus, I've done it a million times both ways and I find that the smoker means little when making Carolina pulled-pork.

Had I fired up the big smoker, I might have, but I didn't have that kind of time.

Pizza...provel style

**** off you no grilling/smoking asshole! Like you'd know good BBQ from a McRib sammich!

Wonton tacos.

ROFL

Awesome!! I might need to make some of that this weekend too!

Got pic of what you making dick lip? That's it, run up to the corner BBQ joint and buy something and tell us all about it!

What is it tonight, Ramen noodles (again)???

Damn brah...dont be bagginn' on me just becauzze I poor.

Well come on over and I'll feed ya some quality Carolina pull-pork... Hell, we'll go full-on and top it with slaw... :thumb:

I'm cool with the slaw.

I'll bring the Ramen for a side.

I lived through the Ramen years, and they weren't that bad. I was once told by my skipper that he got a lot more pussy when he was living off of Ramen noodles and the girls he fed Ramen noodles to were wild in bed, so he wasn't apposed to them. I never thought of it like that...

No game, went with great northern beans with bacon and onion, and cornbread muffins made with sour cream. Some McIlhenny's on hand. A fall favorite.

If people didn't know better, they might think you were disparaging the McRib. People have been known to hang for less.

People who hang other people who claim that the McRib is BBQ (even it it tastes OK because of the sauce they boil it in), aren't allowed into the places where I go! Plus, we tend to pack more than BBQ sauce so the rope may never make it out of the bag.

The McRib should never be discussed on this board and deserves a possible ban.

Fajitas at Abuelo's

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How did you do the shrimp?

I ordered it Abuelo's and waited about 15 min for it to get to the table.:p

Carolina BBQ is great. The vinegar goes great with the pork. Almost as good as country ham on a biscuit.

I'd like to try it at some point.

Not working on anything for dinner, but I just popped a bunch of meat and veggies directly in the sous vide and am making some beef stock.

I use a base of Moore's Olde Tyme sauce (New Bern, NC), and I really like it. Not too strong, not too hot, just right (IMO) to start-off KC types with. I even have some neighbors who now take the pulled pork that's been made win the Moore's and they add KC Masterpiece to it. Meh, not the way I like it, but it's nor a neighborhood cookout tradition.

I know this, I love cookouts because I can spend a lot of coin on meat, spend the day before and the day of just smoking and grilling. Hell, I grill a lot of things for the neighbors because they are A) lazy, and B) they like the way I do it better. My policy is, if it's meat and you bring it, I'll make it... And in all of it, I don't have to spend the day with useless chit-chat! So it's a win-win.

Its pretty easy just to make your own. Vinegar, red pepper flakes, salt, and a bit of ketchup.

I prefer to use apple cider for the vinegar but if you want it sweeter than balsamic or red wine would do.

Really, though sweet isn't what you are going for with the sauce since the pig should be sweet enough.

Another thing I do is put a slice of extra sharp cheddar cheese on my sandwiches between the pork and slaw.

I ate at my buddies restaurant in Augusta Ks. Had the sampler and a half pound of mountain oysters. My son had the smoked meatloaf sandwich. If you are ever driving through I suggest you stop and check it out. Best quality food in Augusta.

No Mercy BBQ

I recreated Vaca Frita, my favorite dish from Louisville's Havana Rhumba, and NAILED IT!!!

Stuff crust peperoni pizza from pizza hut. I aint even mad.

Pulled pork with chipotle pepper and cabbage empanadas. Fried like mofo.

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You eat balls? :eek: The best snacks ARE under your apron.

A whole new meaning to "Wash your balls"!

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Lucy's.

Whore!