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Come on in my kitchen..

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
Boooo.

That's ghetto bacon foo foo.

And not even original.

If I 'member I posted a bacon weaved burger that would stomp that sheeit.


True story.
 

Wiggy

All Access/Backstage Pass
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May 14, 2002
Messages
6,929
Boooo.

That's ghetto bacon foo foo.

And not even original.

If I 'member I posted a bacon weaved burger that would stomp that sheeit.


True story.

Alternative bacon porno :salude

Bacon on an old shoe would work in a pinch
 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
I had my first Spring Salmon steak of 2015 last night and Eric was on my mind. Miss him.

Si senor.

Eric was The Prince of Puget Sound.

Loved his fish pics.

He was a man's man after my own heart.

Loved music, guitars, cooking, and catching fish.
 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
This one's for Eric aka PAF.

Skirt steak.

Later marinaded in olive oil, tequila, and fresh squeezin's n' pleazin's of lime juice for about 3 hours.



Got some julienned onion, red bell pepper and jalapeno's gettin' down brown on the flat top.



Rubbed the skirt with ancho chile lime powder and slapped it on.



Do the pachuco hop and lemme' twirl ya'...



Have mercy.

Succulent. Tender.

Come talk teh' Teddy Bear!



Fajitas!

The real deal.




Its a meat rainbow.



Been too long since I posted up in here but I was craving for real Rio Grande Valley fajitas

but done on my flat grill.

Result?

Best ever!

While I was doin' it up I couldn't help but hearing in my head a south Texas style two step.

That'd be a something like the Texas Tornado's.

 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
Reminds me of this...

<iframe width="560" height="315" src="https://www.youtube.com/embed/qcHdagqlM-U?list=PLblzSEjlZO_Xg8sXVo_E4MCDR9T9xSTuj" frameborder="0" allowfullscreen></iframe>
 

DoubleBoogie

Well-known member
Joined
Jun 6, 2004
Messages
4,800
This one's for Eric aka PAF.

Skirt steak.

Later marinaded in olive oil, tequila, and fresh squeezin's n' pleazin's of lime juice for about 3 hours.



Got some julienned onion, red bell pepper and jalapeno's gettin' down brown on the flat top.



Rubbed the skirt with ancho chile lime powder and slapped it on.



Do the pachuco hop and lemme' twirl ya'...



Have mercy.

Succulent. Tender.

Come talk teh' Teddy Bear!



Fajitas!

The real deal.




Its a meat rainbow.



Been too long since I posted up in here but I was craving for real Rio Grande Valley fajitas

but done on my flat grill.

Result?

Best ever!

While I was doin' it up I couldn't help but hearing in my head a south Texas style two step.

That'd be a something like the Texas Tornado's.


Positively BAD ASS!!!! I have been way too busy and need to get creative this weekend and post some stuff. About 3 months away from my annual salmon hog hunting expedition in BC. Can't wait for it!!
 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
DB catchem' up for PAF senor.

Por favor for the love of all 'thangs holy come and shoot some hogs here in Texas.

Like roaming gangs of street thugs here in North Texas.


On another note...

I have some Asian cut baby backs marinading tocino pork style as well as some Texas Gulf shrimps

and chix drummettes.

Doing a not so traditional Dim Sum 'thang.

Spicy shrimp balls and Asian style 'wangs.

The riblets will be more Filipino style.

I'll posty up here for the folks.
 

DoubleBoogie

Well-known member
Joined
Jun 6, 2004
Messages
4,800
This thread has been severely neglected as of late. Time to bump it up with my Mexican fiesta from last night. Couldn't decide between carne asada and chile rellenos so I did both with some grilled calabacitas thrown in for an obligatory vegetable in lieu of rice and beans. The carne asada was the typical garlic and lime juice marinated and mesquite grilled skirt steak topped with shredded Oaxacan cheese and some pico de gallo just because. The Chile Rellenos got a little crazy. Started off with these ingredients which included King Crab meat, mesquite grilled and chopped nopales, lime poblano queso fresca goat cheese, Oaxacan cheese and pico de gallo.



And the mixture to stuff into the chiles. :salude



And here are the roasted and stuffed poblano chile peppers.



And the plate after frying the chiles in the traditional fluffy egg batter. Served it in a small pool of salsa verde infused chicken stock and topped it with a white sauce that I used for fish tacos the previous day. Also had some freshly warmed corn tortillas hand made at our local Mexican food market. Garnished it with the pico de gallo and some cotija cheese. The rellenos were killer and a great combo with the carne asada! :dude:

 

Wiggy

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May 14, 2002
Messages
6,929


This thread was getting WAY too far down the page!!!
 

DoubleBoogie

Well-known member
Joined
Jun 6, 2004
Messages
4,800
After coming back from my annual BC Coast Salmon fishing extravaganza, I had some nice King salmon that never was frozen since it was caught the last day. I just HAD to cook up a nice steak and this was the result. It was raining big time so I had to do this in the oven. This is a broiled butter pecan rubbed king salmon steak with a wasabi cream drizzle served with a lobster risotto and garlic sautéed bok choy. This was an AWESOME dish! I love my salmon and the fresh stuff that has never been frozen is crazy good! Got some more left that will be cooked on the Big Green Egg this weekend! :dude::salude

 

Wiggy

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May 14, 2002
Messages
6,929
manger01.gif
 

redisburning

Les Paul Froum Member
Joined
Aug 7, 2015
Messages
256
I love turning dead animals into tastier dead animals.

I never think to take pictures, though.

Oh and I love a good pointy object :salude

gyutos by P M, on Flickr
 

renderit

Well-known member
Joined
Jan 19, 2009
Messages
10,951
Wow! It's been a while since I saw a nicer collection of sharp objects. Dexter was in at the time...
 

DoubleBoogie

Well-known member
Joined
Jun 6, 2004
Messages
4,800
Did some more fresh King salmon steaks this weekend. I paired it with my version of a killer dish I had in Seattle at Elliot's Oyster House Pier 56 restaurant. Its called tequila lime mussels and they are simmered in a broth of clam juice, butter, cream, sherry, tequila, lime wedges, jalapeno slices, garlic, and cilantro. Served it all over a bed of saffron rice. It was really excellent!



 

Texas Blues

Active member
Joined
Apr 13, 2008
Messages
4,641
DB that's killer!

Haven't been to Elliot's in years but it was always pretty dadgum good.

Your riff on the mussel's plus the salmon is inspiring senor.

As usual.


On another note, I haven't had much time to enjoy and contribute to this fine thread as of late but hopefully within the next month

that will change.

'Side's, my dear sweet wife keeps nagging me that I need to gain some weight anyhow.

Walkin' around at 155 right now.

I bet if I got a title shot with Roger Mayweather at 147 I could make the weight easily.

Even on short notice.

And no wonder why...

My LP w/Bigsby is a boat anchor of a guitar with a fat ass like a '57 Chevy.

I reckon I burn 600 calories ever time I hang it around my neck.
 

DoubleBoogie

Well-known member
Joined
Jun 6, 2004
Messages
4,800
DB that's killer!

Haven't been to Elliot's in years but it was always pretty dadgum good.

Your riff on the mussel's plus the salmon is inspiring senor.

As usual.


On another note, I haven't had much time to enjoy and contribute to this fine thread as of late but hopefully within the next month

that will change.

'Side's, my dear sweet wife keeps nagging me that I need to gain some weight anyhow.

Walkin' around at 155 right now.

I bet if I got a title shot with Roger Mayweather at 147 I could make the weight easily.

Even on short notice.

And no wonder why...

My LP w/Bigsby is a boat anchor of a guitar with a fat ass like a '57 Chevy.

I reckon I burn 600 calories ever time I hang it around my neck.

Damn Leslie! I wish I had your problem...Stepped on the scale this weekend and had a what the fuck moment! :wah Going to be eating VERY healthy for a few months until I get back to a weight level that is a little more reasonable!
 
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