An online search for Southern Fried Cabbage will produce a ton of varied recipes.

Good old fashion meatloaf.

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Originally posted by 71 TRUCK:
Good old fashion meatloaf.

There are soooo many great variations on that theme. We like to use a lean ground chuck and ground pork base. You?

quote:

Originally posted by 71 TRUCK:
Good old fashion meatloaf.

I grew up eating momma's meatloaf and still to this day love the stuff!!

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by 71 TRUCK:
Good old fashion meatloaf.

I grew up eating momma's meatloaf and still to this day love the stuff!!

I grew up eating mama’s meatloaf weekly and won’t touch the stuff now lol. Guessing your mom was a better cook than mine.

Maybe so......she was a Southern cookin' momma!!

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Originally posted by GT-40DOC:
Maybe so......she was a Southern cookin' momma!!

My grandmother was, my mom, was also, literally speaking a southern cooking mama, just not a very good one.

My mother’s meatloaf must be the absolute worst. My brother will still turn green if you say the word, ‘meatloaf.’

It was grey. And heavy. And dry. And just, well, awful.

I didn’t know meatloaf could be good until much, much later…

Made a meatball sub a few nights ago.

Skirt steak on the grill while camping.



Turned out a little too done for me but my wife doesn’t like it bleeding like I do.

Nothing like a meal over a fire, and it's still got pink in it!

Tried a new multistep process that resulted in a fantastic beef for hot 'roast beef' sandwiches...

Took a chuck roast, sous vide cooked it for 30 hours at 155, then chilled it over night, salvaging the juices.

Next day I tossed it on the pellet smoker until the internal hit 135, pulled it, and sliced it thin as I could.

Tossed together a copycat Arby Sauce recipe and assembled some hot roast beef sandwiches on Hawaiian buns, with the sauce for dipping. It was truly fantastic.

Next time I'll chill again after smoking and then slice it cold, and reheat when need by gently warming it on the stove top in a pot with the retained juices from the sous vide bag.

You three above have done great but thumper we needed pictures! Lol


Baby back ribs about an hour until ready to be served.
My son has been rocking the Traeger 34Pro in my backyard.

Plated!

Damn these are good. He uses the Traeger 3-2-1 approach but with butter instead of mustard.
https://www.traeger.com/recipes/3-2-1-baby-back-ribs

Derby Day Feast.

What's a Derby Pie?

A thin 10" non refrigerated pie with a rich chocolate filling topped with chopped walnuts. Good flakey crust, too. I prefer a good pecan pie but Kern's Bakery has made Derby Pie into a tradition (also famous for defending their trademark in court) and Kroger always runs them on sale Derby Week - was $9.99 this year and it was very good.

quote:

Originally posted by bald1:
Plated!

Damn these are good. He uses the Traeger 3-2-1 approach but with butter instead of mustard.
https://www.traeger.com/recipes/3-2-1-baby-back-ribs

Looks great! I always have used mustard, but I don’t think it matters as either is just to make seasonings stick and doesn’t really add flavor themselves. Now I want ribs!

Last night was my first attempt at ribs with the big green egg. Kept them dry. They were ok, but not really my thing so will probably stick with brisket and pork butt.

quote:

Originally posted by doublesharp:
A thin 10" non refrigerated pie with a rich chocolate filling topped with chopped walnuts. Good flakey crust, too. I prefer a good pecan pie but Kern's Bakery has made Derby Pie into a tradition (also famous for defending their trademark in court) and Kroger always runs them on sale Derby Week - was $9.99 this year and it was very good.

Those are great, basically a Chocolate Pecan Pie, we have ordered them from Kerns for parties in FL that we have had, super sweet!

Always have a real Kentucky country ham and city ham, some folks just can't handle a real country ham, got the Ham shipped in from Meacham Hams in Sturgis KY. They are a small family business.

https://meachamhams.myshopify.com/

We still have my moms Derby recipe book, and we'll put out KY Derby dishes from it like Janes Corn Pudding, Also serve real country green beans, some soft rolls for the ham if you like, beaten biscuits for the real southerners, cheese grits.

We'd order the derby supplies out of Lexington, real derby glasses were a party gift to the attendees. I'd go to the jai-lai pari mutual betting window and get real $2 tickets on the derby and let guests draw, always made it fun to have a real bet on a horse in the race...

Derby is always a favorite time, I still can't hear My Old Ky Home without tearing up, KY will always be my home....

Miss my days in KY as a kid when my parents had big derby parties and sneaking off with a Mint Julip...