What's your guilty dining pleasure?

Archer · Jun 22, 2015

While in Toronto seeing Rush (see WRULT thread) we made out usual stop at Caplansky's deli on our way out of town Saturday. Had the usual, so started off with their split pea soup:

Had a side of very tasty potato salad (had dill pickles chopped up in it, which was great):

And of course my wife and I split a smoked meat sandwich on light rye - this stuff is amazing...

Cheers, Al

alam · Jun 22, 2015

Oysters while visiting a sister in Austin... 😀

CanberraOmega · Jun 22, 2015

Birthday cake from a few days ago

Baco Noir · Jun 22, 2015

Made some nice dry rubber pork loin chops this weekend.

ulackfocus · Jun 22, 2015

Baco Noir
Made some nice dry rubber pork loin chops this weekend.

Either autocorrect got you good, or I'm unaware of a new pork fad.

Baco Noir · Jun 23, 2015

U ulackfocus
Either autocorrect got you good, or I'm unaware of a new pork fad.

Damn autocorrect! :whipped:

Dry rubbed!

Baco Noir · Jul 4, 2015

5 1/2 hrs at 225 with apple wood smoke

and now the final 30 min of saucing!

Have a great 4th everyone.

styggpyggeno1 · Jul 5, 2015

If we are talking guilt and pleasure combined nothing beats being home alone eating sausages directly out of the can using your fingers, drinking beer out of the can and then afterwards some snuff (snus in Swedish) under you lip. And a good book during the whole operation.

I save the finesse to when I have company.

ulackfocus · Jul 5, 2015

Baco Noir
5 1/2 hrs at 225 with apple wood smoke

and now the final 30 min of saucing!

Have a great 4th everyone.

We're doing ribs tonight also. Covered them in our favorite rub and baked them at 195˚ overnight in foil, drained the liquified fat / grease this morning, and rewrapped them to put in the fridge until tonight. We'll heat the oven to 300˚ tonight, slather our secret BBQ sauce on them (hint: Cabernet Sauvignon reduction is one ingredient), rerewrap them in foil and heat for an hour or so. Mmmmmmm...... rrrrrrrriiiiiiibs.......

ulackfocus · Jul 5, 2015

U ulackfocus
Mmmmmmm...... rrrrrrrriiiiiiibs.......

Pictures, so you know it really happened.

Before:

After:

Yes, the bones slid right out of the meat without even a whimper.

If anyone wants to know, a young bottle of mountain fruit Cab works best. It adds to the tang of the BBQ sauce. For this particular riboganza, I simmered down a bottle of 2012 Hill Family Estate Atlas Peak. In the past, I've used 2009 Frias Family Spring Mountain. Howell Mountain Cabs work well too.

alam · Jul 5, 2015

Kobe burger at a medium temp, sautéed onions and mushrooms..

w1n9m4n · Jul 5, 2015

My wife. (picture not available)

Baco Noir · Jul 28, 2015

w1n9m4n
My wife. (picture not available)

Thread killer! :whipped:

Baco Noir · Aug 3, 2015

I got a new smoker this week and have been having some fun trying it out. Built my own table to hold it too, and it turned out pretty good - first time I've built anything that large.

First up was spatchcock chicken (aka butterflied)...

Next up country style pork ribs...

gee_cee · Aug 5, 2015

Back on topic re: guilty dining pleasure: I've managed to book a table at Noma for my wife's birthday later this year. One of their more infamous offerings being live ants..

Baco Noir · Aug 7, 2015

Jalapeño poppers for an app, and then bacon wrapped pork loin chops with garlic red potatoes and a romaine lettuce salad with a huckleberry lime vinaigrette.

ulackfocus · Aug 7, 2015

So much for sticking to my diet rule of no heavy eating after 9 PM. Now I'm hungry. Thanks a lot Roger! 😜

citizenrich · Aug 10, 2015

Got my blood work results back yesterday ( I've gained Almost 10 pounds this summer discovering the pleasures of "al fresco" Mediterranean dining.

160 cholesterol (natural - no medication, thankfully)

So, to celebrate, this was waiting for me in the fridge when I got home. My wife is Sicilian and can cook serious southern Italian...

This is basically beef fat, pork fat, cheese fat, tomatoes and semolina wheat. Mmmmmmm...

citizenrich · Aug 10, 2015

Baco Noir
5 1/2 hrs at 225 with apple wood smoke

and now the final 30 min of saucing!

Have a great 4th everyone.

Yes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

CanberraOmega
Birthday cake from a few days ago

Happy belated birthday, watch brother 😀

citizenrich · Aug 10, 2015

Baco Noir
I got a new smoker this week and have been having some fun trying it out. Built my own table to hold it too, and it turned out pretty good - first time I've built anything that large.

First up was spatchcock chicken (aka butterflied)...

Next up country style pork ribs...

quality Bigg Rigg!!

Nice craftsmanship,,,

Totally pro!!!!