Guitar Gear Forum

Marathon cooking this weekend; I’m replenishing my pasta sauces, and making some Korean beef stew tomorrow.

Guys I love pineapple on pizza. If I’m ordering from Hungry Howies I’m getting their Hawaiian special with bacon ham and pineapple because that shit is delicious.

And I love BBQ chicken pizza. Jets up here does one of the best. There’s a few non chain pizzerias that got that down too. But Jet’s is just so good.

getting ready for next Monday ! BBQ chicken !

greatmutah wrote:Guys I love pineapple on pizza. If I’m ordering from Hungry Howies I’m getting their Hawaiian special with bacon ham and pineapple because that shit is delicious.

And I love BBQ chicken pizza. Jets up here does one of the best. There’s a few non chain pizzerias that got that down too. But Jet’s is just so good.

I grew up in MI. I love Jets. Perfect mass produced Detroit Style. So damn good. And Provolone instead of just mozz too. They kick ass. We had one here, but the only one in the city closed down for good during covid.

Another killer Midwest chain: Marco's.

Marco’s is solid. You see them a bit more around Ohio and that border than closer to Detroit, but yeah they’re solid. A buddy of mine used to work for one back in high school.

Love bbq chicken pizza with cilantro!

Boomer wrote:Love bbq chicken pizza with cilantro!

ewww - that soap crap!!?!?!

clipless bumper wrote:

Boomer wrote:Love bbq chicken pizza with cilantro!

ewww - that soap crap!!?!?!

Shush, child... men are speaking

I feel for peeps with the cilantro = soap gene. You're missing out on true culinary excellence, all because of a genetic quirk beyond your control. That's the type of shit parents should be punished for.

it's a must on Chicken tacos and a few other things

I agree with the parm on pizza being too much. I'm like that with hamburgers and sushi. Sometimes I just want to taste the simple basics. Too many toppings can mask the quality of the few ingredients. Sometimes a simple cheeseburger done right is awesome. I don't need guacamole, onion rings, not even bacon. A nice burger from a steakhouse comes to mind. Same with sushi, however much subtler, I want to taste the play between the seasoned rice and raw fish - a dab of soy sauce for the sodium to enhance the favors. For this, I never was really into the rolls with deep-fried this-n-thats with all sorts of sauces squirted all over it. Nothing wrong with 'em, they're their own aesthetic - just not my thing.

Bonano wrote:I agree with the parm on pizza being too much. I'm like that with hamburgers and sushi. Sometimes I just want to taste the simple basics. Too many toppings can mask the quality of the few ingredients. Sometimes a simple cheeseburger done right is awesome. I don't need guacamole, onion rings, not even bacon. A nice burger from a steakhouse comes to mind. Same with sushi, however much subtler, I want to taste the play between the seasoned rice and raw fish - a dab of soy sauce for the sodium to enhance the favors. For this, I never was really into the rolls with deep-fried this-n-thats with all sorts of sauces squirted all over it. Nothing wrong with 'em, they're their own aesthetic - just not my thing.

I can get this to a degree with burgers. Sometimes a burger is terrific on its own. But when you get a cheap, shitty burger, tossing all the toppings on can take it from "meh" to "FUCK YEAH!"

lets move on .. Memorial day weekend ! BBQ chicken ! garlic fries , killer burgers .. Drugs & alcohol ... what say ye

The holiday weekend will be a mix of easy (hamburgers / hot dogs / chips) for quick poolside snacks and real grub. Tentatively planning on rotisserie grilling a whole beef tenderloin, but plans could change depending on the number of people, weather, inebriation level, etc.

mmmm

We just got one of those Ninja XL grills and the thing is killer especially with all this rain making grilling outdoors a pain in the duck.

Going to do some mahi mahi filets and corn on the Cobb on that. Whipping up some fish tacos with fresh pico, guac and elote on the side tonight

mmmmm

JFC!!!

A whole beef tenderloin was $29.99/lb. For my area, that's about 30% higher than normal. Filets can sometimes run that high but damn. Right now, whole tenderloins are more expensive than the normal price of pre-cut filets. Regardless, I bought one ($148 friggin' dollars...). It was already on the menu. I don't fuck around when it comes to chef-ing...

Making burgers hot dogs and ribs for Memorial Day. Keeping it simple this year since we just moved here and we're still in completely settled in.

Loop wrote:

greatmutah wrote:Guys I love pineapple on pizza. If I’m ordering from Hungry Howies I’m getting their Hawaiian special with bacon ham and pineapple because that shit is delicious.

And I love BBQ chicken pizza. Jets up here does one of the best. There’s a few non chain pizzerias that got that down too. But Jet’s is just so good.

I grew up in MI. I love Jets. Perfect mass produced Detroit Style. So damn good. And Provolone instead of just mozz too. They kick ass. We had one here, but the only one in the city closed down for good during covid.

Another killer Midwest chain: Marco's.

Jets is so good. They hipped me to Detroit style pizza and I've been low key obsessed ever since.

We have Marcos down here too so I'll add them to the list to check out.




Anyway - Memorial Day plans! We have a bunch of USDA Prime steaks ready to go as well as tablitas, and some marinated chicken from La Michoacana to throw on the grill. Neighborhood pool parties and Jeeping if the weather permits.

IndyWS6 wrote:JFC!!!

A whole beef tenderloin was $29.99/lb. For my area, that's about 30% higher than normal. Filets can sometimes run that high but damn. Right now, whole tenderloins are more expensive than the normal price of pre-cut filets. Regardless, I bought one ($148 friggin' dollars...). It was already on the menu. I don't fuck around when it comes to chef-ing...

Gotdamn dude that's pretty high. Have you shopped at Costco? They're significantly less and typically have USDA Prime tenderloins.

Yeah, but you're in TX - the land of steers and queers!

Thinking of getting ambitious and using some of my seven year aged cheddar to make sourdough cheddar biscuits. Other than that it's gonna be burgers, hot dogs and brats. I do have a jar of homemade spicy sauerkraut that's about to come due, so that'll be a topping/side for some shit. Cabbage, jalapeno, carrots and salt aged six weeks'll put a nice zing on a hot dog or brat. Mmmm.

Just burgers and dogs for Memorial day, but we're cooking em on the pontoon, on the lake. So there's that.

I'll probably smoke a couple whole beer can chickens, although I would like to do a pork butt but I never took one out of the freezer. Maybe I'll buy one.
My friend asked me to do one for her daughters graduation party last Saturday. I managed to smoke 15 pounds of pork butt in 5 hours and it turned out so good, the best I've done so far on the smoker. I had her get it in 3 lb sections to help with the smoke time. I seasoned one with just salt, pepper, garlic, then the other 2 I loaded up with some store bought rub but I also added a bunch of New Mexico red chili and had some med. heat and some hot. The hot was damn good, would make again.