#cookout Instagram Photos & Videos

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  • Bonfire season is upon us...
[And riding but it's always time to ride]
Get the crew together, light something on fire and enjoy each other's company. You may never get those times back •
#IWannaDoEverythingWhenIGrowUp
  • Bonfire season is upon us...
    [And riding but it's always time to ride]
    Get the crew together, light something on fire and enjoy each other's company. You may never get those times back •
    #IWannaDoEverythingWhenIGrowUp
  • 3 1 16 minutes ago
  • It’s a party y’all 🌈🤙🏽🌈🤙🏽
  • It’s a party y’all 🌈🤙🏽🌈🤙🏽
  • 42 1 1 hour ago
  • .Mini Meatballs in Saffron Sauce

INGREDIENTS

8 ounces ground pork

8 ounces ground veal

4 tablespoons chopped fresh Italian parsley

2 garlic cloves, minced

1 large egg, beaten to blend

1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

All purpose flour

1/4 cup extra-virgin olive oil

1/4 cup chopped onion

1/2 teaspoon Hungarian sweet paprika

1 cup (or more) low-salt chicken broth

1/4 cup dry white wine

1/4 teaspoon crumbled saffron threads
👇👇👇 PREPARATION

Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.

Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes.

Using slotted spoon, transfer meatballs to plate.
Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes.

Stir in paprika, then 1 cup broth and wine.

Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes.
Uncover; add 2 tablespoons parsley, remaining garlic, and saffron.

Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper.
Can be made 1 day ahead.

Cool slightly, then cover and refrigerate.
Bring to simmer, thinning with broth if necessary.) Place meatballs with sauce on platter.
Top with 1 tablespoon parsley.
  • .Mini Meatballs in Saffron Sauce

    INGREDIENTS

    8 ounces ground pork

    8 ounces ground veal

    4 tablespoons chopped fresh Italian parsley

    2 garlic cloves, minced

    1 large egg, beaten to blend

    1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry

    1 1/2 teaspoons salt

    1/2 teaspoon ground black pepper

    All purpose flour

    1/4 cup extra-virgin olive oil

    1/4 cup chopped onion

    1/2 teaspoon Hungarian sweet paprika

    1 cup (or more) low-salt chicken broth

    1/4 cup dry white wine

    1/4 teaspoon crumbled saffron threads
    👇👇👇 PREPARATION

    Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.

    Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes.

    Using slotted spoon, transfer meatballs to plate.
    Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes.

    Stir in paprika, then 1 cup broth and wine.

    Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes.
    Uncover; add 2 tablespoons parsley, remaining garlic, and saffron.

    Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper.
    Can be made 1 day ahead.

    Cool slightly, then cover and refrigerate.
    Bring to simmer, thinning with broth if necessary.) Place meatballs with sauce on platter.
    Top with 1 tablespoon parsley.
  • 23 1 1 hour ago
  • Are you ready for another double B Saturday? Join us this weekend for special offers on Evan Williams Bourbon, Shibly’s mouthwatering brisket sliders and the hottest hits played by DJ Rakan
  • Are you ready for another double B Saturday? Join us this weekend for special offers on Evan Williams Bourbon, Shibly’s mouthwatering brisket sliders and the hottest hits played by DJ Rakan
  • 9 1 2 hours ago
  • SWEDISH SAFFRON CAKE (SAFFRANSKAKA)

Ingredients

80g (1/3 cup) butter

0.25g saffron

1 egg

135g (2/3 cup) sugar

75ml (1/3 cup) milk

1 teaspoon ground psyllium husk

1 teaspoon baking powder

35g (1/4 cup) almond meal/ground almonds

135g (1 cup + 2 tablespoons) gluten free flour blend

Icing sugar (for sprinkling)
👇👇👇
Instructions

Pre-heat the oven to 175°C (350°F). Grease a small springform pan (mine was 6 inches/18cm)

Melt the butter, then stir in the saffron and let it sit for a while.

Beat the egg and sugar together then add the saffron butter along with the milk.

In a separate bowl, mix all dry ingredients together then add to the wet. Mix until just combined.

Pour into the prepared pan and bake for around 35-40 minutes (if you feel the top is browning too much, cover it over with a piece of foil)

The cake is ready when it is slightly springy to the touch and an inserted skewer comes out clean.

Let the cake cool, sprinkle with plenty of icing sugar and serve either as it is or with a little cream by the side if you fancy it. Enjoy!
  • SWEDISH SAFFRON CAKE (SAFFRANSKAKA)

    Ingredients

    80g (1/3 cup) butter

    0.25g saffron

    1 egg

    135g (2/3 cup) sugar

    75ml (1/3 cup) milk

    1 teaspoon ground psyllium husk

    1 teaspoon baking powder

    35g (1/4 cup) almond meal/ground almonds

    135g (1 cup + 2 tablespoons) gluten free flour blend

    Icing sugar (for sprinkling)
    👇👇👇
    Instructions

    Pre-heat the oven to 175°C (350°F). Grease a small springform pan (mine was 6 inches/18cm)

    Melt the butter, then stir in the saffron and let it sit for a while.

    Beat the egg and sugar together then add the saffron butter along with the milk.

    In a separate bowl, mix all dry ingredients together then add to the wet. Mix until just combined.

    Pour into the prepared pan and bake for around 35-40 minutes (if you feel the top is browning too much, cover it over with a piece of foil)

    The cake is ready when it is slightly springy to the touch and an inserted skewer comes out clean.

    Let the cake cool, sprinkle with plenty of icing sugar and serve either as it is or with a little cream by the side if you fancy it. Enjoy!
  • 25 1 3 hours ago
  • Want a recipe for the perfect antidote to that autumn chill? Well, you're in luck.
🍂
🥩
🔥
Via @bamagrillmaster: Smoked Beef Stew!  Here’s a little video of how it went down!  Pretty simple ingredients, but packed a lot of flavor from that smoked chuck roast!  Directions below!
🔥
Cut up your chuck roast into chunks and season thoroughly on all sides. (Use whatever run or seasoning you like).
♦️
I put it on my @kamadojoe Big Joe 3 with the slow roller insert with @jealousdevilcharcoal and a big chunk of pecan wood.  Grill was set on 225 and I also set my @campchef Dutch oven on there to heat up.
♦️
Smoke for a few hours...I wound up pulling the meat at around 160 internal and setting it aside. (I removed the slow roller at this point and got the grill up to around 325)
♦️
Add a stick of butter to you cast iron and a few tablespoons of flour to make a roux. (I had to use 2 pots because one wasn’t big enough).
♦️
Cook roux for a few minutes stirring continuously so it doesn’t burn.  Next I added about 2 or 3 yellow onions I had sliced up, about 8 to 10 of those little sweet peppers and a bag of the little red and yellow potatoes.  Let that sauté for a good 30 to 45 minutes with lids on stirring occasionally.
♦️
Next I added a big can of Allen’s green beans, a big can of whole cornel corn and 2 cans of whole carrots. (I drained the juice off all the veggies). Throw in the pot with the onions and potatoes and mix around thoroughly.
♦️
Next, add all the meat back to the pots, cover with beef broth and I added a pack of sliced mushrooms on top.  Cover and just let it go until the meat gets tender. (I did have to add more liquid throughout the cook)
♦️
Once meat is tender, shred it up as fine or chunky as you want in the pot and you are done! (Notice I did not add any extra seasoning other than the rub on the meat). It was seasoned perfectly!  Next bake you a big ole cake of cornbread and enjoy!
😋
#stew #beef #beefstew #smokedstew #smokedbeef #soulfood #comfortfood #roast #chuckroast #smokedroast #food #foodie #recipe #video #recipevideo #foodphotography #eeeeeats #foodpics #letseat #eatthis #eatingfortheinsta #cook #cookout #goodeats #grubbin #kamadojoe #firesquad
  • Want a recipe for the perfect antidote to that autumn chill? Well, you're in luck.
    🍂
    🥩
    🔥
    Via @bamagrillmaster: Smoked Beef Stew! Here’s a little video of how it went down! Pretty simple ingredients, but packed a lot of flavor from that smoked chuck roast! Directions below!
    🔥
    Cut up your chuck roast into chunks and season thoroughly on all sides. (Use whatever run or seasoning you like).
    ♦️
    I put it on my @kamadojoe Big Joe 3 with the slow roller insert with @jealousdevilcharcoal and a big chunk of pecan wood. Grill was set on 225 and I also set my @campchef Dutch oven on there to heat up.
    ♦️
    Smoke for a few hours...I wound up pulling the meat at around 160 internal and setting it aside. (I removed the slow roller at this point and got the grill up to around 325)
    ♦️
    Add a stick of butter to you cast iron and a few tablespoons of flour to make a roux. (I had to use 2 pots because one wasn’t big enough).
    ♦️
    Cook roux for a few minutes stirring continuously so it doesn’t burn. Next I added about 2 or 3 yellow onions I had sliced up, about 8 to 10 of those little sweet peppers and a bag of the little red and yellow potatoes. Let that sauté for a good 30 to 45 minutes with lids on stirring occasionally.
    ♦️
    Next I added a big can of Allen’s green beans, a big can of whole cornel corn and 2 cans of whole carrots. (I drained the juice off all the veggies). Throw in the pot with the onions and potatoes and mix around thoroughly.
    ♦️
    Next, add all the meat back to the pots, cover with beef broth and I added a pack of sliced mushrooms on top. Cover and just let it go until the meat gets tender. (I did have to add more liquid throughout the cook)
    ♦️
    Once meat is tender, shred it up as fine or chunky as you want in the pot and you are done! (Notice I did not add any extra seasoning other than the rub on the meat). It was seasoned perfectly! Next bake you a big ole cake of cornbread and enjoy!
    😋
    #stew #beef #beefstew #smokedstew #smokedbeef #soulfood #comfortfood #roast #chuckroast #smokedroast #food #foodie #recipe #video #recipevideo #foodphotography #eeeeeats #foodpics #letseat #eatthis #eatingfortheinsta #cook #cookout #goodeats #grubbin #kamadojoe #firesquad
  • 31 1 7 hours ago
  • 🎧 Djs, need a reliable, loyal, qualified back up dj? Opener? Closer? Own equipment & transportation...
.
.
.
Book Your Event Today 💻
  • 🎧 Djs, need a reliable, loyal, qualified back up dj? Opener? Closer? Own equipment & transportation...
    .
    .
    .
    Book Your Event Today 💻
  • 8 3 10 hours ago
  • Bonfire and fun w/friends!  Thanks to all who made it a crazy, fun night...we’ll try to make the fire 3x bigger next year so you can see it from the highway!!
🤯🤯🤯 🎃🎃🎃🙀🙀🔥🔥🔥
#fire #bonfire #cookout
  • Bonfire and fun w/friends! Thanks to all who made it a crazy, fun night...we’ll try to make the fire 3x bigger next year so you can see it from the highway!!
    🤯🤯🤯 🎃🎃🎃🙀🙀🔥🔥🔥
    #fire #bonfire #cookout
  • 15 1 11 hours ago
  • Get ready for the best Thanksgiving you’ve ever had. 
P.S. Use offer code GIFT19 to save big on your holiday meal orders from FarewayMeatMarket.com!
  • Get ready for the best Thanksgiving you’ve ever had.
    P.S. Use offer code GIFT19 to save big on your holiday meal orders from FarewayMeatMarket.com!
  • 7 1 15 hours ago
  • Pack Goat Hiking, Camping, Fishing & Firebox Stove Cooking With My Dogs Ash & Juni 
Episode 12

My time in the wilderness is priceless to my peace of mind. Taking some time out for myself, time to think, time to reflect on what I'm getting right, and time to consider what I could be doing better. Time away from distraction. Time spent tending to the basics like staying warm, dry, feeding myself--all the while being aware of my surroundings, knowing full well that predators could be near. There's something about knowing that it's all up to you and what you have on your back to get by in nature--which can be so beautiful and calm but can also be completely ruthless. Mother nature doesn't care if you get hypothermia, slip and break your leg, or get eaten by a bear--hell, she won't even notice that you were there. The wilderness is a place of extremes, from the beauty, to the potential risks--it's all there in spades, so decisions need to be well considered. Time in this environment builds self confidence as well as self awareness. 
On this trip I didn't have the best of luck trout fishing--caught a nice cutty but had to release it because of that particular lakes restrictions. I later caught another cutthroat that I could keep and eat for dinner--grilled, then enjoyed over a bed of sushi rice with garlic, lemon, pepper sauce. I also used the Coffey Spit to flame broil a beautiful Ribeye steak to perfection. For breakfast I shocked everyone by eating healthy (healthy by my standards) with a kale and bacon frittata. Everything cooked on the original, and still by far the best, wood burning camp stove--the 5" G2 Firebox Campfire Stove. 
There is a link in my bio for the Firebox Stove, Coffey Spit, Ultra Cook Kit and other quality camp cooking essentials. Thanks so much for your ongoing support.

#firebox #fireboxstove #getoutside #takemecamping #cookout #hiking #packgoat #hikingwithdogs #campingwithdogs #camplife #wilderness #forest #goat #campstove #campout #campfire #campcooking #campfood #campfirecooking #woodcooking #overthefirecooking #backpacking #backpackcamping #funnydog backpacking
  • Pack Goat Hiking, Camping, Fishing & Firebox Stove Cooking With My Dogs Ash & Juni
    Episode 12

    My time in the wilderness is priceless to my peace of mind. Taking some time out for myself, time to think, time to reflect on what I'm getting right, and time to consider what I could be doing better. Time away from distraction. Time spent tending to the basics like staying warm, dry, feeding myself--all the while being aware of my surroundings, knowing full well that predators could be near. There's something about knowing that it's all up to you and what you have on your back to get by in nature--which can be so beautiful and calm but can also be completely ruthless. Mother nature doesn't care if you get hypothermia, slip and break your leg, or get eaten by a bear--hell, she won't even notice that you were there. The wilderness is a place of extremes, from the beauty, to the potential risks--it's all there in spades, so decisions need to be well considered. Time in this environment builds self confidence as well as self awareness.
    On this trip I didn't have the best of luck trout fishing--caught a nice cutty but had to release it because of that particular lakes restrictions. I later caught another cutthroat that I could keep and eat for dinner--grilled, then enjoyed over a bed of sushi rice with garlic, lemon, pepper sauce. I also used the Coffey Spit to flame broil a beautiful Ribeye steak to perfection. For breakfast I shocked everyone by eating healthy (healthy by my standards) with a kale and bacon frittata. Everything cooked on the original, and still by far the best, wood burning camp stove--the 5" G2 Firebox Campfire Stove.
    There is a link in my bio for the Firebox Stove, Coffey Spit, Ultra Cook Kit and other quality camp cooking essentials. Thanks so much for your ongoing support.

    #firebox #fireboxstove #getoutside #takemecamping #cookout #hiking #packgoat #hikingwithdogs #campingwithdogs #camplife #wilderness #forest #goat #campstove #campout #campfire #campcooking #campfood #campfirecooking #woodcooking #overthefirecooking #backpacking #backpackcamping   #funnydog backpacking
  • 666 3 15 hours ago
  • I love you dear friend all I can say is HAPPIEST BIRTHDAY I WISH I WERE WITH YOU!! #YOTS #COOKOUT
  • I love you dear friend all I can say is HAPPIEST BIRTHDAY I WISH I WERE WITH YOU!! #YOTS #COOKOUT
  • 73 9 16 hours ago
  • Cooler days call for warmer meals! Heat up the grill and warm up with a few #BUBBAburgers!
  • Cooler days call for warmer meals! Heat up the grill and warm up with a few #BUBBAburgers !
  • 43 1 17 hours ago
  • Family cookouts here? What are your thoughts on this exterior🤔😍
-
-
All right goes to the rightful owners.
-
-
Join our family for more content like this!👪 @modernhomegoals
  • Family cookouts here? What are your thoughts on this exterior🤔😍
    -
    -
    All right goes to the rightful owners.
    -
    -
    Join our family for more content like this!👪 @modernhomegoals
  • 13 3 17 hours ago
  • Durable performance. Innovative. Luxurious
  • Durable performance. Innovative. Luxurious
  • 55 1 19 hours ago
  • The Coyote Portable Gas Grill is essential gear for boating, road trips, camping, or tailgating. It’ll fire up to 700°F and maintain consistent heat using a 20lb/5lb/1lb propane tank. To shop now, visit the link in our bio.
📷: @chefjonathancollins
  • The Coyote Portable Gas Grill is essential gear for boating, road trips, camping, or tailgating. It’ll fire up to 700°F and maintain consistent heat using a 20lb/5lb/1lb propane tank. To shop now, visit the link in our bio.
    📷: @chefjonathancollins
  • 47 2 20 hours ago
  • Stop in today to try any of our made to order subs like this Classic Italian made with salami, prosciutto and mortadella with lettuce and tomatoes, sliced provolone cheese, banana peppers and thin cut red onions topped with an oil and vinegar dressing.
•
Actual Lambert's Food and ingredients. All photos shot in store.
•
Follow us online and check us out at http://lambertsfruit.com
.
  • Stop in today to try any of our made to order subs like this Classic Italian made with salami, prosciutto and mortadella with lettuce and tomatoes, sliced provolone cheese, banana peppers and thin cut red onions topped with an oil and vinegar dressing.

    Actual Lambert's Food and ingredients. All photos shot in store.

    Follow us online and check us out at http://lambertsfruit.com
    .
  • 8 1 21 hours ago
  • Stop in today to try any of our made to order subs like this Classic Italian made with salami, prosciutto and mortadella with lettuce and tomatoes, sliced provolone cheese, banana peppers and thin cut red onions topped with an oil and vinegar dressing.
•
Actual Lambert's Food and ingredients. All photos shot in store.
•
Follow us online and check us out at http://lambertsfruit.com
.
  • Stop in today to try any of our made to order subs like this Classic Italian made with salami, prosciutto and mortadella with lettuce and tomatoes, sliced provolone cheese, banana peppers and thin cut red onions topped with an oil and vinegar dressing.

    Actual Lambert's Food and ingredients. All photos shot in store.

    Follow us online and check us out at http://lambertsfruit.com
    .
  • 18 1 21 hours ago