The Kilo Charlie Collection

[jcam222]

jcam222 thank you for the like up there! Appreciate you!

Quite welcome, as an FYI I think I'm going to shamelessly steal your idea of a thread for my previous cooks. I lose track of them. I love looking back at them to redo or recreate them.

 

[kilo charlie]

Quite welcome, as an FYI I think I'm going to shamelessly steal your idea of a thread for my previous cooks. I lose track of them. I love looking back at them to redo or recreate them.

It's a great idea to keep track of things. I'd suggest posting the recipes or links to the recipes for yourself at least so when you see an old one and you're like WFT did I do to make that? But then you can find it right away.

Time gets us all and down the road you're not likely going to remember the exact recipe for everything.

I'll be quite honest in saying that's actually what brought me back here.. I was looking up something I had done in the past as I am working on writing my own "cookbook". Not like anything I would publish or whatever, but something I could reference when I get into the kitchen.

It's also a fantastic thing to be able to send one link to your friends or family and say here's my stuff.

 

[kilo charlie]

jcam222 one more thing... you can only edit a post for so long.. I think (please don't quote me on this) it's only for a week or something.. after that, you will not be able to edit your posts, so proof read them carefully before posting. I see mistakes I'd like to correct in my posts all the time but, on this site, that's not permitted.

 

[jcam222]

jcam222 one more thing... you can only edit a post for so long.. I think (please don't quote me on this) it's only for a week or something.. after that, you will not be able to edit your posts, so proof read them carefully before posting. I see mistakes I'd like to correct in my posts all the time but, on this site, that's not permitted.

Mods can open your post up for corrections

 

[kilo charlie]

Mods can open your post up for corrections

HAHA seems like a mundane task for them, but I will keep that in mind if I come across something really wrong. Don't forget to tag me in your thread when you create it so I can follow along!

 

[kilo charlie]

At least learning is still eating, at least in my house.

Yes I will ask for more info on your posts , thanks

David

Any time!

 

[912smoker]

Love the new additions and thanks for the info! These are must do's for sure!

Keith

 

[kilo charlie]

Love the new additions and thanks for the info! These are must do's for sure!

Keith

Thank you Keith! and thank you for all the likes!

 

[kilo charlie]

Homemade Banana Walnut Bread

 

[kilo charlie]

Low Country Boil with Fresh Green Beans

 

[kilo charlie]

Salmon Oreganata with tri color potatoes and green beans

 

[kilo charlie]

Beef and Noodles over Mashed Potatoes

 

[kilo charlie]

Low Country Boil Potato Soup

 

[kilo charlie]

Loaded Parmesan Garlic Potato Soup over a Cheddar Biscuit

 

[kilo charlie]

Ribeye, twice baked loaded baked potato and green beans

 

[kilo charlie]

Smoked Parmesan Garlic Chicken Meatloaf
Smoked Meatball Mixture Meatloaf with Cherry Chipotle Sauce
Roasted Potatoes
Roasted Parmesan Garlic Brussel Sprouts

 

[kilo charlie]

Udon Noodle Soup - Low Country Boil inspired

 

[912smoker]

Udon Noodle Soup - Low Country Boil inspired

View attachment 717384

Umm excuse me?
WOW WHAT A DISH!

Keith

 

[kilo charlie]

Umm excuse me?
WOW WHAT A DISH!

Keith

Thank you! I had Ramen on my mind but wanted to use the thicker and chewier Udon Noodles... and made a homemade broth with seafood stock, garlic, onions, ginger, Cayenne Pepper, Smoked Paprika, Garlic Powder, Salt and Pepper and fresh chopped Parsley. The Andouille Sausage, Crawfish Tails, Lump Crab Meat, Crab Legs and Corn were heated in the broth and the last few minutes the shrimp was thrown in as it's the only thing that actually needed cooked.

The Ramen eggs are soft boiled then marinated in Sake, Mirin, Soy Sauce a a bit of Sugar. They just get sliced open at serving time.