Blue Gartr Meal Time: Bacon optional? Bacon required.

[Tokitoki]

It was fairly simple and really tasty. I did use the ranch packet, though since it was my first time going through it. Could definitely just sub in some dried herbs, garlic powder, and whatever else you want to add in.

Mine was 4.75lb I think. Could do a little larger, but not too much. I'd guess maybe up to a 6lb roast. Would certainly be enough to feed several people, or a lot of people if you do a buffet-style party spread.

[Zetanio]

I've also found with stuff like this, if you can resist eating it immediately, if you cool it down and stick it in the fridge overnight the flavors meld even further. It also lets you skim the fat off.

[Abandon]

i am upset that i havent clicked this link before today

[Zetanio]

WELCOME TO FLAVORTOWN

[Abandon]

bruh im about to be all up in yalls asses

[Abandon]

no homo

[Tokitoki]

I've also found with stuff like this, if you can resist eating it immediately, if you cool it down and stick it in the fridge overnight the flavors meld even further. It also lets you skim the fat off.

Most of it is in a bowl in my fridge right now. I'm going to take the fat off later and was thinking of making pot roast sandwiches. There's a great bakery down the street from me that makes excellent breads, rolls, and pasta. Throw some of those pepperoncini on there, some gravy, a little sharp provolone. My mouth is watering just thinking about it.

no homo

I don't know. By the sound of it...

[Zetanio]

Most of it is in a bowl in my fridge right now. I'm going to take the fat off later and was thinking of making pot roast sandwiches. There's a great bakery down the street from me that makes excellent breads, rolls, and pasta. Throw some of those pepperoncini on there, some gravy, a little sharp provolone. My mouth is watering just thinking about it.



I don't know. By the sound of it...

btw it's a roast beef poboy.

[Abandon]

The guys that work for me have conned me into making my pasta for them, so i shall oblige. as i am on my way to work, i shall post ingredients and whatnot once i get there.

[Tokitoki]

btw it's a roast beef poboy.

Is that how they prepare meat for po boys? I know you can get shredded, sliced, the debris (I used to love Sugar Freak's pork debris po boy in Astoria, but they took it off the menu), etc. I'm guessing different people use different ingredients for the meat itself?

[Salodin]

i am upset that i havent clicked this link before today

This thread is BGs best kept open secret.

Sent from my SAMSUNG-SM-G935A using Tapatalk

[Abandon]

The guys that work for me have conned me into making my pasta for them, so i shall oblige. as i am on my way to work, i shall post ingredients and whatnot once i get there.

fuck it, I've got time.

8 ounces fettuccine
bacon, usually 4 strips
3/4 lb cubed chicken breasts
1 can diced tomatoes (i go with garlic/onion)
2 cups baby spinach, coarsely chopped
3/4 cup heavy whipping cream
1/2 teaspoon dried sage leaves
1/2 cup grated parm cheese
3/4 lb peeled/deveined cooked medium shrimp

Cook fettuccine to box directions
in skillet, cook bacon until crisp, and set aside. keep 2 teaspoons of bacon grease
use bacon grease to saute chicken until no longer pink, unless you're white and enjoy rare chicken. remove and keep warm.
add tomatoes, spinach, cream, sage and 1/4 cup of cheese to skillet, cook/stir on medium heat until slightly thickened and spinach is wilted.
drain fettuccine and add to skillet, stir in chicken and shrimp, heat through. Remove from heat, sprinkle remaining cheese and bacon crumbles on top.

I like to get funky with it sometimes and use andouille sausage in addition to the above.

[Zetanio]

Is that how they prepare meat for po boys? I know you can get shredded, sliced, the debris (I used to love Sugar Freak's pork debris po boy in Astoria, but they took it off the menu), etc. I'm guessing different people use different ingredients for the meat itself?

Depends on who you talk to but I would considered this a roast beef poboy. There's versions where it's basically sliced roast beef with gravy but I honestly hate those.

For me, you have to be able to kind of slice the meat but it crumbles a lot and the debris falls off. You stick those pieces on the bread and then dunk all the debris in the gravy and drop it on the bread. Top with shredded lettuce, tomato, hot sauce and mayo. Smush and eat.

Examples:

[Abandon]

Depends on who you talk to but I would considered this a roast beef poboy. There's versions where it's basically sliced roast beef with gravy but I honestly hate those.

For me, you have to be able to kind of slice the meat but it crumbles a lot and the debris falls off. You stick those pieces on the bread and then dunk all the debris in the gravy and drop it on the bread. Top with shredded lettuce, tomato, hot sauce and mayo. Smush and eat.

Examples:

that looks delish

[Tokitoki]

fuck it, I've got time.

8 ounces fettuccine
bacon, usually 4 strips
3/4 lb cubed chicken breasts
1 can diced tomatoes (i go with garlic/onion)
2 cups baby spinach, coarsely chopped
3/4 cup heavy whipping cream
1/2 teaspoon dried sage leaves
1/2 cup grated parm cheese
3/4 lb peeled/deveined cooked medium shrimp

Cook fettuccine to box directions
in skillet, cook bacon until crisp, and set aside. keep 2 teaspoons of bacon grease
use bacon grease to saute chicken until no longer pink, unless you're white and enjoy rare chicken. remove and keep warm.
add tomatoes, spinach, cream, sage and 1/4 cup of cheese to skillet, cook/stir on medium heat until slightly thickened and spinach is wilted.
drain fettuccine and add to skillet, stir in chicken and shrimp, heat through. Remove from heat, sprinkle remaining cheese and bacon crumbles on top.

I like to get funky with it sometimes and use andouille sausage in addition to the above.

This sounds good. I'm not a big fan of shrimp, but otherwise I'd go all in on this.

Also, I have yet to meet anyone that eats rare chicken and I am most definitely white.

[Zetanio]

fuck it, I've got time.

8 ounces fettuccine
bacon, usually 4 strips
3/4 lb cubed chicken breasts
1 can diced tomatoes (i go with garlic/onion)
2 cups baby spinach, coarsely chopped
3/4 cup heavy whipping cream
1/2 teaspoon dried sage leaves
1/2 cup grated parm cheese
3/4 lb peeled/deveined cooked medium shrimp

Cook fettuccine to box directions
in skillet, cook bacon until crisp, and set aside. keep 2 teaspoons of bacon grease
use bacon grease to saute chicken until no longer pink, unless you're white and enjoy rare chicken. remove and keep warm.
add tomatoes, spinach, cream, sage and 1/4 cup of cheese to skillet, cook/stir on medium heat until slightly thickened and spinach is wilted.
drain fettuccine and add to skillet, stir in chicken and shrimp, heat through. Remove from heat, sprinkle remaining cheese and bacon crumbles on top.

I like to get funky with it sometimes and use andouille sausage in addition to the above.

You using precooked shrimp or just boiling em before adding to the pasta?

[Zetanio]

This sounds good. I'm not a big fan of shrimp, but otherwise I'd go all in on this.

Also, I have yet to meet anyone that eats rare chicken and I am most definitely white.

Only eat rare chicken in Japan.

[Abandon]

You using precooked shrimp or just boiling em before adding to the pasta?

depends on how lazy i am, but i normally boil them myself

[Zetanio]

Awesome. Have you tried cooking em in the near-finished dish? Might save having to heat a whole thing of water up. Although you already need one for the pasta...

[Abandon]

This sounds good. I'm not a big fan of shrimp, but otherwise I'd go all in on this.

Also, I have yet to meet anyone that eats rare chicken and I am most definitely white.

sub the shrimp out and stick the sausage in, lol, i had to once for a kid that swore he was allergic to shellfish.... until i caught him at red lobster smashing their all you can eat shrimp deal