The Texas BBQ Forum

As mentioned in another thread, following two weeks of icky, sticky, steamy weather, I have lost the will to cook.

We still gotta eat, though.

Leftovers to the rescue: one pack of frozen cooked deboned Country Reebz. One small pack frozen roasted peppers (our own!), a scoop of brown sugar, a shake of seasoning, a squirt of ketchup, a small can of beans, but first, we simmered THESE.



(Some of our maters cracked. So if the cracks are bad enough, I cook them.)

Came out goooooood!



Green salad on the side.



Hoping for cooler, less revolting weather so I will recover my Will To Cook. In the meantime, this wasn't bad.

Nothing wrong with that, looks pretty dang good to me.

Thanks, WP!

Everything looks great to me, Mam - - - - back when I had a green thumb I found that incorrect watering would sometimes cause my Maters to split.

Our maters have been pretty prolific this year and we're happy with them, even if some split. We've just had a favorite breakfast for this time of year: a bagel with scallion cream cheese and slices of our own maters.

OldUsedParts wrote:Everything looks great to me, Mam - - - - back when I had a green thumb I found that incorrect watering would sometimes cause my Maters to split.

Too much water or too little? We are pretty good with watering when needed, but we've had a couple of deluges in a row.

Usually it's lack of water, however, the deluges could have done it also. Split or no split those are some nice Maters

Great plates ma'am. I envy you picking tomatoes, being we are opposite weather here. Do you make your own tomatoe sauce.

Russ

Almost looks like a stew we make around Autumn/Winter.
Looks great, I'd eat that every night if I could. Gimme a good piece of Garlic Bread and is be set :)

P.S, u'll be back outside making smoke before ya know it so hang in there you two .

Sent from my LGL84VL using Tapatalk

I wuz gonna say that it reminded my of my Pork Chili but my wounds haven't healed from the last comment

Russ wrote:Great plates ma'am. I envy you picking tomatoes, being we are opposite weather here. Do you make your own tomatoe sauce.

Russ

Yes, when we have enough tomatoes! One year, we had Blacks: Prince and Krim. All I did was skin them, cut them up a little, and cook them down. Nothing added; the finished sauce tasted like a complete, seasoned restaurant-quality product.

Can't find the black tomato seedlings here, so we're growing them from seed next time. They are my favorites.

This year, we have Better Boy (in picture), Bonnie Original (mmm!), Celebrity (high-acid, high-flavor), and Patio (meh.).

Thanks, one 'n' all.

OldUsedParts wrote:I wuz gonna say that it reminded my of my Pork Chili but my wounds haven't healed from the last comment

Chili isn’t pork; sausage isn’t beef

I guess I'll never learn

Sailor Kenshin wrote:

Russ wrote:Great plates ma'am. I envy you picking tomatoes, being we are opposite weather here. Do you make your own tomatoe sauce.

Russ

Yes, when we have enough tomatoes! One year, we had Blacks: Prince and Krim. All I did was skin them, cut them up a little, and cook them down. Nothing added; the finished sauce tasted like a complete, seasoned restaurant-quality product.

Can't find the black tomato seedlings here, so we're growing them from seed next time. They are my favorites.

This year, we have Better Boy (in picture), Bonnie Original (mmm!), Celebrity (high-acid, high-flavor), and Patio (meh.).

Thanks, one 'n' all.

We grow from seed, we found one plant that produced really nice tomatoes. We dried one out and use those seeds for next crop. I'm due to start planting seeds out soon. I've never heard of the ones you use.

Russ

OldUsedParts wrote::P I guess I'll never learn