GDMT.. What's on your menu today?

[Faceplant]

Today's my son's 25th bday, so I got a half Bushel of Maryland Blue Crabs, some fried chicken and assorted sides. Going to pick up the crabs now.....nom nom nom...

 

[CGI_Ram]

I am on a bugle kick lately.

Man… they don’t make those like they used to. They used to be darker and denser. Now they are light and more puffed.

I miss the old bugles. But… still like them.

 

[quebecramfan]

Rotisserie BBQ chicken here with pan fried veggies. Got 2 birds going at the moment

 

[sjm1582002]

NY Strips on sale at Publix, Pittsburgh style rare.

Cajun french fries and salad.

Gonna be a big win regardless of the game outcome.

 

[Selassie I]

Just put the spicy sausage on.

Marinating the shrimp in some special sauce.

 

[hotanez]

Its going to be Ribeye, Bratwurst, and Argentinian sausage. After we win smoking a Gurkha or La Aurora cigar.

 

[Tron]

Me and my fiance switch off every week for Sunday home cooked meals, it's my turn this week.

Making short rib ragu over pasta. The short ribs have been in the slow cooker with wine and spices for about 10 hours now, shits gonna be the bomb! About to crush my tomatoes and let it melt together for a few more hours.

 

[Riverumbbq]

What kind of juices do you use in your Rum Barrels?

It varies depending on how many people I'm serving. When it's a smaller group it's usually Lime juice, OJ, Pineapple juice & Grapefruit juice. In the past when I was catering, it would often be a collection of various bottled fruit juices.

The original 'Rum Barrel' cocktail is a local L.A. based creation from 'Don the Beachcomber's' Bar in Hollywood. I was shown a few variations on the original by a master mixologist at 'Tip's' in Newhall many years back.

 

[RamUK]

Chilean Sea Bass today gentlemen because it does not get any better then this.
View attachment 48308

Not bad but I'd rather be eating roasted Tom Brady heart with a side of Gronk bollocks. Maybe not as fine dining and a bit chewy, but very sweet and satisfying.

 

[RamUK]

Me and my fiance switch off every week for Sunday home cooked meals, it's my turn this week.

Making short rib ragu over pasta. The short ribs have been in the slow cooker with wine and spices for about 10 hours now, shits gonna be the bomb! About to crush my tomatoes and let it melt together for a few more hours.

10 hours?

You amateur, I put mine in the day after the fixtures came out.

I like 'em slow and low.

 

[Ramlock]

Seven pound Brisket cooking right now on the smoker
Woodford Reserve Double Oaked Bourbon for the victory toast.

 

[JIMERAMS]

I’m going with sharptail grouse burritos. Freshly harvested this morning here in MT

 

[Tron]

10 hours?

You amateur, I put mine in the day after the fixtures came out.

I like 'em slow and low.

I have brought shame to the Ramily.

 

[Selassie I]

It varies depending on how many people I'm serving. When it's a smaller group it's usually Lime juice, OJ, Pineapple juice & Grapefruit juice. In the past when I was catering, it would often be a collection of various bottled fruit juices.

The original 'Rum Barrel' cocktail is a local L.A. based creation from 'Don the Beachcomber's' Bar in Hollywood. I was shown a few variations on the original by a master mixologist at 'Tip's' in Newhall many years back.

Brudda

I would love to have the recipes on this.

 

[Riverumbbq]

Brudda

I would love to have the recipes on this.

Here are three slightly different variations, but don't be afraid to experiment as not all ingredients are easy to come by.

Rum Barrel (by Donn Beach) Cocktail Recipe

to make a rum barrel (by donn beach) use rum - light white (charcoal-filtered) 1-3 year old, rum - jamaican-style overproof aged pot still rum, orange juice (freshly

www.diffordsguide.com

The Rum Barrel
1 oz honey syrup
1 oz passion fruit puree
1 oz pineapple juice
1 oz lemon juice
1/2 oz apricot liqueur
1/2 oz allspice dram
1 1/2 oz light rum*
1 oz dark Jamaican rum
2 dashes angostura bitters (optional)

Combine all ingredients in a mixing glass, fill with ice and shake vigorously. Strain into a big rum barrel filled with crushed ice and serve.

Beachcomber’s Rum Barrel​

1 oz Fresh Lime Juice
1 oz Fresh Grapefruit Juice
1 oz Orange Juice
1 oz Pineapple Juice
1 oz Honey Mix*
1 oz Light Rum
1 oz Gold Rum
2 oz Demerara Rum
1 tsp Falernum
1 tsp Pimento Dram
6 drops Pernod
6 drops Gre nadine
Dash Angostura Bitters
8 oz Crushed Ice

Instructions: Combine all ingredients, blend for 5 seconds and serve in a highball glass.

 

[FaulkSF]

Eat it Tampa! Pulled pork tacos with mojo sauce and key lime pie. Victory splash coming up

 

[hotanez]

Its going to be Ribeye, Bratwurst, and Argentinian sausage. After we win smoking a Gurkha or La Aurora cigar.

Let it be written, let it be so
That Gurkha cigar was the best

 

[LARams_1963]

SoFi food update... The wife had a hot dog.. it was pretty shriveled up and gross. My buddy got some spicy tater tots.. I tasted them and they were decent.