Live Stoner Eats 2019

Dr.Bubbles

The Schwappah
Jul 13, 2017
1,019
3,291
0
NY
Currently Smoking
Sour Stomper Auto
Sounds amazing. I'm sure the atmosphere doesn't hurt the vibe either. You bet your ass I'm licking or mopping that bowl clean...good high end soup is worth the trip right there...especially a cream soup like bisque or chowdah.

Good bisque is a meal in itself...the REAL badass bisque spots obviously make it from scratch with shells, heads, and good dry Sherry...but they keep ⅔ of the meat out and add it to your bowl per order, then top it off with the soup and serve that bitch with oyster crackers and a little piece of bread as a mop. You can tell because the bowls will be consistent. I HATE slim pickings on a $8+ bowl. Radishes.

The best bisque I've ever had is from this little seafood shack in Pass-a-grille Florida. It's a seafood bisque rather than lobster...and they do it with langostina, shrimp, crab claws, and clams...they really hook it up and it's got a deep red tint to it, almost like a Newburgh. The atmosphere is amazing, you can smell the gulf, the place is all open air and lit with gas lanterns and candles. It's magical.

I made some Barramundi on Saturday, along with some Flounder, July 12th was my dad's and my man crush John Petrucci's birthday, so we got fishy. The Barramundi was excellent, I grilled it and served it with some roasted asparagus. I didn't get any pics...lol. I preferred the Mahi-Mahi from a couple weeks ago if we're comparing, but this was still really good. Nice chunky thick pieces.

I had a few leftover lemons from that meal, so I used em tonight. I made 2 pork tenderloins that I got from that bonkers meat market trip. I paid $1.18 each for them...lol...CRAZY. Anyway, so I whipped up an expensive dinner with em that broke the bank for $2.36 and made a marinade and sauce with some lemons, along with some olive oil, vinegar and garlic, and I made a grill sauce with lemon juice and zest, butter, garlic powder, brown sugar, onion powder, and some Kansas City Smoke Rub, and a dot of Worcestershire. It was fire. I got some sweet corn and steamed it, best corn yet, no question...still not local though. Had that with some butter, pink salt and course pepper. Addicting, and the whole meal was like $5!!!

I went to the annual midnight fireworks on Saturday night at the fireman's carnival. Got some cotton candy and fresh sour patch kids...backed the truck up into the dark and made some seats on the toolbox. Brought some beers and we smoked some dabs out of a silicone and glass bong with a titanium nail and a Bernz o Matic propane torch.

The fireworks had the most interesting grand finale I've seen. It had a very odd meter and was quite progressive. Almost like it was a Meshuggah fireworks show. It was epic. They did a 20m finale with like 7 or 8 breaks. Real cool. I snapped this one pic, just to see if I could. (I put my phone down like a good old man and actually enjoyed where I was for 90% of the show....unlike SOME PEOPLE...).

I am gonna try and go pick some berries of blue tomorrow from the ole berry patch and make a pie. Wait'll you see this fucker. You're gonna wanna stop by for a couple SCHLEISHEZ.
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Mañ'O'Green

Retired to watch the grass grow.
Staff member
Site Administrator
Sep 15, 2016
7,926
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California
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Dabs of Rosin.
I have 17 pounds of Pork Shoulder (boneless) cut in large chunks marinating in a dry rub of salt, pepper, garlic powder, smoked paprika, and oregano to make pulled pork. I am going to high heat smoke it with apple wood just to crisp the outside. Then into the dutch ovens to slow cook overnight at 225°F with a lager beer (Miller High Life). I will post some pictures later.
 
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Dr.Bubbles

The Schwappah
Jul 13, 2017
1,019
3,291
0
NY
Currently Smoking
Sour Stomper Auto
You better. My number one secret tfor pulled pork is knives. Before and after. Chop em down into thirds before and then chop the pork post cook. I like my pulled pork to be like a guard dog. Lots of bark and bite. I like to get em down to the size where they will smoke for 6 hours or so...and then finish em in the oven. Maybe an hour or two at 225-250°F in a hotel pan wrapped up tightly to keep it joosey. That's actually how I have done almost everything on my dummy vertical smokers. Get all the smokity flavor and then precisely finish em in a controlled and steamy environment. I am gonna follow suit and do some pulled pork real soon too, just gotta lighten the freezer by a couple weeks of dinners, or go shopping the day before I do it. I really wanna make some homemade sourdough or brioche rolls and some homemade red cabbage slaw to serve on em...like your last effort. I've never even had em like that, but I'm a sucker for some good homemade slaw, and I'm sure it's perfect with some pork. Pork is like a gift from God when it's properly done....so affordable too.
 

Dr.Bubbles

The Schwappah
Jul 13, 2017
1,019
3,291
0
NY
Currently Smoking
Sour Stomper Auto
You are a madman bro. That's FOUR different Dutchies I've counted thus far...the matching pair here and the matching pair of cast iron ones. Am I missing any?

I dig your twin Weber's too, I still got 5 lbs of baby backs for me and the ball n chain, and I'm definitely smoking em and I'm definitely not using the vertical...lol. Gotta love a Kettle. Those look fantastic so far man, save me a sammy. Are you gonna freeze some or is that for an army? Wow, you're gonna go for another 13+ hours? Doing anything special for rolls? I would drive 41.652 miles to try that sammich when it's ready, but not 42...that's the line. [emoji106][emoji106] [emoji867]

Made a little trip to the patch:


THEY'RE called KAAAAHBS Joe's dad's stuff
 
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Mañ'O'Green

Retired to watch the grass grow.
Staff member
Site Administrator
Sep 15, 2016
7,926
32,273
10
California
Currently Smoking
Dabs of Rosin.
The enameled dutch ovens are two makes: the one on the left is Lodge $49.00 and the one on the right Le Creuset $330.00 (free it was a gift). My brother-in-law is getting a full military burial at sea next Sunday. He was a retired Lieutenant Commander in the US Coast Guard. So I am cooking to feed the immediate family at a beach party on Saturday. Easy peasy pulled pork samich, coleslaw, potato chips.

Our house sitter knows nothing about growing anything so the plants will be harvested Thursday and hung to dry which needs no attention from her.
 

Mañ'O'Green

Retired to watch the grass grow.
Staff member
Site Administrator
Sep 15, 2016
7,926
32,273
10
California
Currently Smoking
Dabs of Rosin.
The aroma of this meat slow cooking in the oven is killing me it smells so good. I will probably drool all over the sheets tonight :crying:. I bet it is driving my neighbors down wind nuts also :haha:
 

Dr.Bubbles

The Schwappah
Jul 13, 2017
1,019
3,291
0
NY
Currently Smoking
Sour Stomper Auto
Sorry to hear for your loss my man. I like your thought process though, serve em a meal they won't soon forget, but all the work is ahead of time...it sucks being tied to the kitchen when things like that are happening. Does the fancy French pan have any benefits over the Lodge? Some of those cast iron pans are fucking crazy spendy. Butter Pat makes one of that caliber too. Droolworthy pans. Mine is just a generic $40 one from BJs, but it works good. I love your selection of gear....most people that come here drool over my stuff, and I drool over your stuff. You got a slicer!!! And a dough roller!! And a wood fired outdoor pizza oven!! Who has that?? No excuses over there...haha
 

Mañ'O'Green

Retired to watch the grass grow.
Staff member
Site Administrator
Sep 15, 2016
7,926
32,273
10
California
Currently Smoking
Dabs of Rosin.
@Dr.Bubbles Thanks he lived a long and mostly happy life and he did not linger long. I should be so lucky.

I think I saw on Americas Test Kitchen that the expensive one was a little more durable but geeze for the price you could buy 6 of the lodge. I just bought the Lodge so I will know more when I open the meat tomorrow.

My wife is a trained chef, a graduate of the Culinary Academy of SF. She worked as an Executive Chef for many years. I was born into a family that owned a restaurant that remained in the same location for 80 years and the history started 20 years before that. We also had a full bar (why I have a history of bending the elbow). So we live to eat and feed people. It is in our nature. It just follows that we have accumulated a lot of tools of the trade.