LEGEND Food Porn

  • To unlock all of features of Rams On Demand please take a brief moment to register. Registering is not only quick and easy, it also allows you access to additional features such as live chat, private messaging, and a host of other apps exclusive to Rams On Demand.
Selassie I

Selassie I

H. I. M.
Moderator
Joined
Jun 23, 2010
Messages
17,671
Name
Haole
  • Thread Starter Thread Starter
  • #761
CGI_Ram said:
FREAKING SWEET!

I love queso. That would have good heat too. How much of the Rotel went in there? I see jalapeños too. Nice!

How much you stir that while cooking?
Click to expand...


LOL... Dan-o, it's clear to me that you went straight to the pics because I explain the number of stirs.

Used the whole can of Rotel. I added 2 fat fresh jalapeños and 1 habanero... I took the seeds and membrane out of the hab. It wasn't hot enough for me so I added more fresh habs to mine in a bowl. We topped it with fresh cilantro and bacon.
 
CGI_Ram

CGI_Ram

Hamburger Connoisseur
Moderator
Joined
Jun 28, 2010
Messages
48,152
Name
Burger man
Selassie I said:
LOL... Dan-o, it's clear to me that you went straight to the pics because I explain the number of stirs.

Used the whole can of Rotel. I added 2 fat fresh jalapeños and 1 habanero... I took the seeds and membrane out of the hab. It wasn't hot enough for me so I added more fresh habs to mine in a bowl. We topped it with fresh cilantro and bacon.
Click to expand...
I read that, but yeah WTH. Haha. I think I was focused on the sausage cooking at that point.

Sounds freaking amazing.

How many cheeses?
 
Selassie I

Selassie I

H. I. M.
Moderator
Joined
Jun 23, 2010
Messages
17,671
Name
Haole
CGI_Ram said:
I read that, but yeah WTH. Haha. I think I was focused on the sausage cooking at that point.

Sounds freaking amazing.

How many cheeses?
Click to expand...


You could do it in an oven... but it won't be smoked obviously.

350° for 1 hour in a cast iron skillet.... ONLY STIR 3 TIMES :whistle:
 
Faceplant

Faceplant

Still celebrating Superbowl LVI
Rams On Demand Sponsor
2023 ROD Pick'em Champion
Joined
Aug 11, 2010
Messages
9,619
Selassie I said:
I smoked some dank queso dip yesterday. Took some pics as I went along. I started by browning some hot Italian sausage and then added the rest of the ingredients. I used 5 different kinds of cheese... smoked it for an hour. I stirred it 3 times during the smoke.

Action shots...


View attachment 54985

View attachment 54986

View attachment 54987

View attachment 54988

View attachment 54989

View attachment 54990

View attachment 54991
Click to expand...
You and I have a lot of similar food tastes! Rotel and original doritos were the chips and salsa of my yourh in the late 70s. Cream of mushroom was another fave and an interesting add here. Man, this queso looks amazing!!

Edit: My eyes suck, is that cream of mushroom or something else??
 
Selassie I

Selassie I

H. I. M.
Moderator
Joined
Jun 23, 2010
Messages
17,671
Name
Haole
Faceplant said:
You and I have a lot of similar food tastes! Rotel and original doritos were the chips and salsa of my yourh in the late 70s. Cream of mushroom was another fave and an interesting add here. Man, this queso looks amazing!!

Edit: My eyes suck, is that cream of mushroom or something else??
Click to expand...


You and I realized we were Brothers a long time ago. This is just re-confirmation.

Brudda!

It IS CREAM OF MUSHROOM !!!
 
RamFan503

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,914
Name
Stu
This is the Chashu. Pretty decadent as a breakfast meat.

My oldest normally seasons the pork belly with kosher salt and fresh ground pepper before rolling. Then he cooks it in a mixture of soy sauce, ginger, mirin, and green onions. Then he uses that in a Ramen.

With this one, we took one of the rolled bellies, and coated it with mustard for a binder. Then I put a good coating of my steak rub and it was off to the smoker.
I put it on my rotisserie at 250° for 6 hours then 400 for one hour.

For smoke I used splits of live oak.

Pretty damned tasty.

Unfortunately most of my pictures are being rejected as too large.
. PXL_20220712_212151983.jpg
PXL_20220712_212803706.jpg
PXL_20220712_213631076.jpg
 
Selassie I

Selassie I

H. I. M.
Moderator
Joined
Jun 23, 2010
Messages
17,671
Name
Haole
RamFan503 said:
This is the Chashu. Pretty decadent as a breakfast meat.

My oldest normally seasons the pork belly with kosher salt and fresh ground pepper before rolling. Then he cooks it in a mixture of soy sauce, ginger, mirin, and green onions. Then he uses that in a Ramen.

With this one, we took one of the rolled bellies, and coated it with mustard for a binder. Then I put a good coating of my steak rub and it was off to the smoker.
I put it on my rotisserie at 250° for 6 hours then 400 for one hour.

For smoke I used splits of live oak.

Pretty damned tasty.

Unfortunately most of my pictures are being rejected as too large.
.View attachment 55032View attachment 55030View attachment 55031
Click to expand...


Now I understand what you meant by "rolled"... duh.

My mouth is watering now.
 
Memento

Memento

Your (Somewhat) Friendly Neighborhood Authoress.
Joined
Jul 30, 2010
Messages
17,035
Name
Jemma
RamFan503 said:
This is the Chashu. Pretty decadent as a breakfast meat.

My oldest normally seasons the pork belly with kosher salt and fresh ground pepper before rolling. Then he cooks it in a mixture of soy sauce, ginger, mirin, and green onions. Then he uses that in a Ramen.

With this one, we took one of the rolled bellies, and coated it with mustard for a binder. Then I put a good coating of my steak rub and it was off to the smoker.
I put it on my rotisserie at 250° for 6 hours then 400 for one hour.

For smoke I used splits of live oak.

Pretty damned tasty.

Unfortunately most of my pictures are being rejected as too large.
.View attachment 55032View attachment 55030View attachment 55031
Click to expand...

Please ignore me drooling over my computer monitor; this just looks so damn good...
 
Allen2McVay

Allen2McVay

Legend
Joined
Mar 29, 2020
Messages
7,584
Name
Jim
I got to say this. Food Porn is still my second-favorite-porn. However, this Thread is closing-the-gap.
 
RamFan503

RamFan503

Grill and Brew Master
Moderator
Joined
Jun 24, 2010
Messages
33,914
Name
Stu
HX76 said:
I’m still coming to terms with this comment, didn’t realise you liked that. Have you told the wife yet?
Click to expand...
Clearly you could have said that in a British language. I'm disappointed. :sunglasses:
 
CGI_Ram

CGI_Ram

Hamburger Connoisseur
Moderator
Joined
Jun 28, 2010
Messages
48,152
Name
Burger man
Check out the presentation on this eggs Benedict. I got this at a Coras restaurant in Ottawa.

Tasted awesome too. Its on English muffins.

3DB7845A-F722-4F9C-ABDE-11C52424B998.jpeg
 
Juice

Juice

Rams On Demand Sponsor
Rams On Demand Sponsor
Joined
May 5, 2012
Messages
1,239
Tonight's creations, Pineapple red pepper glazed turkey, Honey lemon garlic chicken thighs, steamed broccoli and potatoes with creamy parmesan sauce.

1658954070510.jpeg
 
You must log in or register to reply here.
Top Bottom