Post by: JT on July 14, 2018, 03:47:57 pm
(https://uploads.tapatalk-cdn.com/20180714/f28c63b3d383874db27668582d4e022f.jpg)
Post by: KellerBrauer on July 15, 2018, 06:09:12 am
Post by: MDixon on July 15, 2018, 01:28:40 pm
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/37255761_1779285302118082_5619271288641028096_o.jpg?_nc_cat=0&oh=3cfe123d2048873a7dfdd0a3030f4ed7&oe=5BE1428E)
Post by: JT on July 15, 2018, 01:35:02 pm
Nothing grilled. Ran chicken in the Sous Vide and made a Chicken Poke Bowl with Sriracha Mayo. Started on a bed of Mixed Lettuces, Quinoa, Edamame, Avocado, Bell Pepper, Grape Tomatoes, Spring Onion, Nori Furikake sprinkles and Chicken, and a Kiwi for garnish.And you didn't even invite me over. Seriously sounds and looks fantastic.
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/37255761_1779285302118082_5619271288641028096_o.jpg?_nc_cat=0&oh=3cfe123d2048873a7dfdd0a3030f4ed7&oe=5BE1428E)
Post by: KellerBrauer on July 21, 2018, 05:49:58 am
and healthy too!
Post by: a10t2 on July 21, 2018, 07:07:03 pm
Post by: MDixon on July 21, 2018, 07:13:38 pm
Post by: a10t2 on July 21, 2018, 07:28:50 pm
Post by: JT on July 21, 2018, 07:35:36 pm
They lifted our fire ban, so I'm grilling for the first time this year! Ahi steaks and Brussels sprouts marinated in soy/honey/wasabi.That sounds very tasty!
Post by: Bklmt2000 on July 26, 2018, 07:52:15 pm
(https://i.imgur.com/7IkXqim.jpg)
Post by: JT on July 26, 2018, 08:05:53 pm
Post by: HopDen on July 27, 2018, 04:28:22 am
Post by: Bklmt2000 on July 27, 2018, 05:08:51 am
Man I live a good plate of wings. How did you cook em? Sauce type?
Super easy: I prepped the wings the day before, and let them dry out ovenight in the fridge, on a stainless cooling rack set into a rimmed baking sheet. Wings also got a light dusting of salt and pepper before going into the fridge, to dry-brine overnight.
Preheated the oven to 400°F, and the wings got a light hit of cooking spray followed by a dusting of Penzey's adobo spice rub (both sides).
Then into the oven for 1 hour, flipped halfway through.
Once cooked, they got a brushing of Rojo pepper sauce (both sides), courtesy of Atomic City Foods, then back into the oven for 10 minutes (heat off), to let the sauce set up.
Plate and devour. And they were quite tasty.
Post by: Slowbrew on July 27, 2018, 12:01:28 pm
We are making chicken salad for a dinner party tomorrow evening. Smoked chicken really makes the chicken salad recipe pop!
Paul
Post by: MDixon on August 07, 2018, 02:13:24 pm
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/38448914_2163859776975417_6298440690565120000_n.jpg?_nc_cat=0&oh=8defb21915b2f66299b573ec1d3ea23f&oe=5BFA1641)
Making Pasta Puttanesca tonight.
Post by: JT on August 07, 2018, 04:57:44 pm
Post by: MDixon on August 07, 2018, 05:05:33 pm
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/38686880_2169334579761270_4328966776806178816_n.jpg?_nc_cat=0&oh=35c659653bb74b247adff0887506dae9&oe=5BCDAF2C)
Post by: James K on August 09, 2018, 02:19:50 pm
Post by: HopDen on August 12, 2018, 09:28:08 am
Post by: Robert on August 12, 2018, 02:41:56 pm
We have an abundance of eggplants in the garden. Today we try our hand at a greek dish called Moussaka. I have never made it but it looks and sounds like a nice Sunday comfort meal. Hmmmm, what should we drink with it?Moussaka is delicious! If you have a lot of eggplant, and aren't familiar with it, stay in the Eastern Mediterranean and learn to make Baba Gannouj; one of the highest callings of the humble eggplant. A roasted eggplant spread/dip.
Post by: HopDen on August 12, 2018, 03:31:45 pm
We have an abundance of eggplants in the garden. Today we try our hand at a greek dish called Moussaka. I have never made it but it looks and sounds like a nice Sunday comfort meal. Hmmmm, what should we drink with it?Moussaka is delicious! If you have a lot of eggplant, and aren't familiar with it, stay in the Eastern Mediterranean and learn to make Baba Gannouj; one of the highest callings of the humble eggplant. A roasted eggplant spread/dip.
Robert, I've been growing eggplant for many years. It's not a finicky plant to grow at all. Given plenty of water and lots of sun it produces greatly. I have had/made Baba Gannouj on occasion. I like it! The great thing about eggplant is the range of dishes made and the techniques employed to that end. Here are a few dishes I like to cook with the lowly eggplant. A simple eggplant parmesan. An Indian dish called Bainghan Bharta, you blacken the eggplant whole over a charcoal fire for authenticity and then you rinse the charred skin off (I don't) then mash with spices and herbs amongst other ingredients. Look that one up and I'm sure it will please. Another dish I love is called Caponata. A Sicilian sweet and sour dish containing onion,celery,tomatoes,garlic, olives,raisons,capers and a few I'm leaving out. Makes a great appetizer to accompany a hearty pasta dish.
Post by: JT on September 02, 2018, 04:19:02 pm
Post by: a10t2 on September 03, 2018, 12:44:08 am
Post by: Bklmt2000 on September 22, 2018, 12:33:09 pm
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
(https://i.imgur.com/tGgznKL.jpg)
Verdict: Tasty, AF.
Post by: JT on September 22, 2018, 03:42:14 pm
Another recent batch of wings:
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
(https://i.imgur.com/tGgznKL.jpg)
Verdict: Tasty, AF.
Those looke great. I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so.
Tomorrow's wings are getting a dry rub (on now) and grilled.
Post by: Bklmt2000 on September 22, 2018, 05:32:39 pm
Another recent batch of wings:
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
(https://i.imgur.com/tGgznKL.jpg)
Verdict: Tasty, AF.
Those looke great. I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so.
Tomorrow's wings are getting a dry rub (on now) and grilled.
Thanks, JT, much appreciated.
I usually let my wings dry out overnight in the fridge, on a stainless cooling rack set in a rimmed baking sheet, with no other treatments except for a light dusting of salt. I may try the baking powder method again sometime (I've had issues with past batches of wings where I got a rather unpleasant off-flavor from the baking powder).
As far as cooking wings goes, grilling is my fav method by far. Lotsa good flavors that you can't replicate in the oven or deep-fryer, IMO.
And if you have some on hand, a little bit of pecan wood for some smoke character is killer on grilled wings. I usually add a lump on top of the grate, over the coals, while the wings cook indirectly, before searing. I can post a pic if you want to see what I'm describing.
Really nice smoke character, and plays nicely with Frank's wing sauce or straight-ahead cayenne and butter.
Post by: JT on September 22, 2018, 06:10:17 pm
I'm always open to seeing wing cooking methods! I have a hard time finding pecan, but usually have apple, cherry, hickory and mesquite on hand.Another recent batch of wings:
Another day, another flavor experiment. This experiment's flavor: Atomic City Caribe sauce.
Since this experiment was a last-minute decision, I had about an hour to let the wings dry in the fridge before baking, vs. the normal 24 hours. Skin turned out slightly less crispy (no surprise), but very much on par when I bake wings that were marinaded overnight, vs. left to air-dry. Quite tasty.
Prepped the wings as normal; seasoned w/ Penzey's adobo seasoning. Usual oven-cooking method: 1 hour @ 400° on a stainless cooling rack, flipped halfway thru. Once cooked, basted both sides of the wings w/ Caribe, back into the oven for ~7 more min to let the sauce set up.
Showing my work:
(https://i.imgur.com/tGgznKL.jpg)
Verdict: Tasty, AF.
Those looke great. I've got a batch of wings in the fridge now drying. FWIW, if you don't have a lot of time, pat dry, toss them in a tsp of baking powder and put them on the cooling rack in the fridge for an hour or so.
Tomorrow's wings are getting a dry rub (on now) and grilled.
Thanks, JT, much appreciated.
I usually let my wings dry out overnight in the fridge, on a stainless cooling rack set in a rimmed baking sheet, with no other treatments except for a light dusting of salt. I may try the baking powder method again sometime (I've had issues with past batches of wings where I got a rather unpleasant off-flavor from the baking powder).
As far as cooking wings goes, grilling is my fav method by far. Lotsa good flavors that you can't replicate in the oven or deep-fryer, IMO.
And if you have some on hand, a little bit of pecan wood for some smoke character is killer on grilled wings. I usually add a lump on top of the grate, over the coals, while the wings cook indirectly, before searing. I can post a pic if you want to see what I'm describing.
Really nice smoke character, and plays nicely with Frank's wing sauce or straight-ahead cayenne and butter.
Were using a spice mix called Kick'n Chicken from Weber - I don't usually buy premade spice mixes but my wife and I both remember liking this one from a few years back. Giving it a try again.
Post by: JT on September 23, 2018, 02:58:45 pm
Post by: a10t2 on October 09, 2018, 09:56:20 am
(http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465-384x288.jpg) (http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465.jpg)
Post by: BrewBama on October 09, 2018, 02:28:56 pm
First significant snowfall means it's lazy crockpot soup time! Smoked chicken, roasted tomatoes, Christmas chiles, and a little cream, every bit of it from cans. Full disclosure, the garlic sourdough toast is homemade.
(http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465-384x288.jpg) (http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465.jpg)
Look’s great. Interesting, first cool weather around here calls for potato soup. The way things are going that’ll be in Jan. Weirdly warm weather even for N AL.
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Post by: Robert on October 09, 2018, 03:25:24 pm
First significant snowfall means it's lazy crockpot soup time! Smoked chicken, roasted tomatoes, Christmas chiles, and a little cream, every bit of it from cans. Full disclosure, the garlic sourdough toast is homemade.Smoked chicken from a can? Really? Didn't know that was a thing. Here it's still upper 80s, and I'm tired of cutting the grass this year. I'd almost take some of that snow.
(http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465-384x288.jpg) (http://seanterrill.com/wp-content/uploads/2018/10/IMG_1458-e1539100305465.jpg)
Post by: BrewBama on October 09, 2018, 05:42:09 pm
(https://uploads.tapatalk-cdn.com/20181009/c059f1998aa3f5d5614ef886c49e5316.jpg)
(https://uploads.tapatalk-cdn.com/20181009/619f5cbe3c5d6e7362a790a92419a82e.jpg)
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Post by: HopDen on October 10, 2018, 04:22:48 am
Cold fermented dough for three days. It was worth it.
(https://uploads.tapatalk-cdn.com/20181009/c059f1998aa3f5d5614ef886c49e5316.jpg)
(https://uploads.tapatalk-cdn.com/20181009/619f5cbe3c5d6e7362a790a92419a82e.jpg)
Looks great!! I also do a 3 day ferment. Ill let mine sit at room temps over night after mixing then in the refrigerator for another 24 hours and finally on day 3 I'll put the dough in the wine cooler which is set at 59* until I get home from work. I normally use a 70% hydration depending on the style of pizza being made. I swear I see a smiling face in that slice of pizza!
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Post by: a10t2 on October 10, 2018, 12:16:48 pm
Smoked chicken from a can?
Trader Joe's!
Post by: BrewBama on October 12, 2018, 05:09:29 pm
(https://uploads.tapatalk-cdn.com/20181012/5fff93e4ec704bbf190154e7eb781bb5.jpg)
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Post by: JT on October 12, 2018, 05:24:53 pm
Well, Fall finally hit N AL. That means homemade bread and potato soup (with homecure bacon).It finally cooled off here in OH too. That looks great!
(https://uploads.tapatalk-cdn.com/20181012/5fff93e4ec704bbf190154e7eb781bb5.jpg)
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Post by: a10t2 on October 12, 2018, 10:33:02 pm
Post by: JT on October 14, 2018, 11:26:49 am
Post by: BrewBama on October 14, 2018, 12:57:45 pm
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Post by: Phil_M on October 17, 2018, 06:41:50 pm
Bengals vs. Steelers game day lunch. 14 hours of smoke on the brisket. (https://uploads.tapatalk-cdn.com/20181014/3c1b322c39a54f06d53b2af0e3a99cf1.jpg)
I've always wanted to try Rauchbier with brisket...that looks epic. Usually I settle for stout or porter with BBQ.
Excellent looking meal JT. You’ve reminded me: I have a packer in the freezer I need to dig out.
I've got one in the freezer too...you guys are giving me ideas...
Post by: BrewBama on November 03, 2018, 11:39:59 am
(https://uploads.tapatalk-cdn.com/20181103/c6ea44c8b262f98199625dbd68433510.jpg)
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Post by: JT on November 04, 2018, 12:01:08 pm
Post by: Bklmt2000 on November 06, 2018, 05:47:21 pm
(https://i.imgur.com/EConroR.jpg)
Let the wings marinade overnight in store-brand balsamic vin.
Indirect cooked for ~1 hour, flipped halfway through, seared, sauced, and a 10-min rest on the indirect side to let the sauce set up.
Also used some pecan over the coals during the indirect cook for some smoke. Made the wing sauce taste extra-spicy, which I thought was good.
Post by: JT on November 06, 2018, 05:52:06 pm
Post by: Bklmt2000 on November 06, 2018, 05:57:53 pm
Man those look good!
Thanks, JT, much appreciated.
They really turned out well and didn't last long. No leftovers. ;D
Post by: JT on November 06, 2018, 06:04:39 pm
What kind of sauce did you make this time?Man those look good!
Thanks, JT, much appreciated.
They really turned out well and didn't last long. No leftovers. ;D
Post by: Bklmt2000 on November 06, 2018, 06:06:59 pm
Something about the smoke + the balsamic vin combo really made the wing sauce pop on these wings, which was really nice.
Post by: BrewBama on November 07, 2018, 08:00:25 am
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Post by: Bklmt2000 on December 13, 2018, 05:30:49 am
Since we don't eat much beef in our house these days, I needed a backup. Solution: mushrooms.
Baked half a baguette to start. Once baked:
Chopped up some green bell pepper and onion, along with 4 oz of sliced mushrooms, and deployed them on a parchment-lined baking sheet.
Sprayed with cooking spray, generous dusting of steak seasoning, then roasted @ 350°F for 15 minutes. Added sliced/pickled banana peppers, then back into the oven for 10 more minutes.
While the veg was roasting, split the baguette in half length-wise, smeared one side w/ mustard, the other with mayo. Lined w/ aged sharp white cheddar slices.
Topped the baguette w/ the roasted veg, wrapped in foil, then back into the 350°F oven for 10 min to heat through.
Unwrapped, sliced in half cross-wise, and plated.
Verdict: unbelievably good. No leftovers.
A before pic:
(https://i.imgur.com/K3FO8VO.jpg)
Post by: Anadt on December 17, 2018, 02:30:32 am
Have you ever enjoy chicken grilled with clay? It is famous in my hometown.
Post by: MDixon on December 25, 2018, 09:22:19 am
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/48397626_2381311115230281_5958387045746343936_n.jpg?_nc_cat=108&_nc_ht=scontent-iad3-1.xx&oh=8232c16f42f9322e300af2e237d9a65f&oe=5C946528)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/48424962_2381311151896944_3842863443396788224_n.jpg?_nc_cat=111&_nc_ht=scontent-iad3-1.xx&oh=43c1678e62a5df5ef04208c615f4d00f&oe=5C96E043)
Post by: marttin on December 27, 2018, 11:36:31 pm
Post by: Bklmt2000 on December 30, 2018, 05:08:51 pm
Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.
Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.
Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.
Wings deployed and ready for to go:
(https://i.imgur.com/1knffzb.jpg)
30 minutes in, just flipped:
(https://i.imgur.com/S8zx06t.jpg)
25 more minutes in and ready to sear:
(https://i.imgur.com/bGz6VZY.jpg)
Seared:
(https://i.imgur.com/D5dqOxK.jpg)
A close-up, post-sear:
(https://i.imgur.com/wrwg5uB.jpg)
The money-shot; sauced, plated w/ celery and ranch, and ready to eat:
(https://i.imgur.com/TAHlEk7.jpg)
Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.
I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.
Cheers.
Post by: KellerBrauer on December 31, 2018, 05:54:44 am
More wing pr0n, nothing y'all haven't seen before:
Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.
Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.
Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.
The money-shot; sauced, plated w/ celery and ranch, and ready to eat:
(https://i.imgur.com/TAHlEk7.jpg)
Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.
I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.
Cheers.
Those look outrageously delicious indeed! Great post!
Post by: HopDen on December 31, 2018, 01:25:26 pm
More wing pr0n, nothing y'all haven't seen before:
Had our daughter and SIL over Friday for a belated B-day lunch for her, and wings were on the docket. Cool.
Nothing special prep-wise; just split the wings into flats and drummies, then a 2-day nap in some store-brand baslamic vin.
Got the grill prepped, the chimney lit (packed with lump charcoal), and the wings deployed.
The money-shot; sauced, plated w/ celery and ranch, and ready to eat:
(https://i.imgur.com/TAHlEk7.jpg)
Turned out super-tasty. Son-in-law declared them the best wings he's ever had. Cool.
I thought they ate well; didn't use any smoking wood this time, but this batch didn't need it. Wings turned out juicy/tender, skin was crispy, and the magic of the grill seemed to amp up the spiciness of the wing sauce vs. what you get right out of the bottle.
Cheers.
Those look outrageously delicious indeed! Great post!
Those look tasty as #@*!. I love me some wings!
Post by: santoch on December 31, 2018, 05:53:32 pm
Post by: BrewBama on January 15, 2019, 04:15:50 pm
(https://uploads.tapatalk-cdn.com/20190115/ffe30a27850bac26c883507c5b3305c9.jpg)
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Post by: JT on January 15, 2019, 05:14:37 pm
Cedar-planked Teriyaki glazed salmon.Man that looks great!! Love salmon.
(https://uploads.tapatalk-cdn.com/20190115/ffe30a27850bac26c883507c5b3305c9.jpg)
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Post by: rixxon on January 18, 2019, 10:51:29 am
Post by: BrewBama on January 19, 2019, 04:17:54 pm
(https://uploads.tapatalk-cdn.com/20190119/1c3f706b52a739f549328a6350d5f283.jpg)
(https://uploads.tapatalk-cdn.com/20190119/b091ffaab2a59dfa218e1f43c5764ecb.jpg)
(https://uploads.tapatalk-cdn.com/20190119/59048bf2ac29c649c51872eb65577edf.jpg)
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Post by: JT on January 19, 2019, 05:55:14 pm
Italian Bread for a French Pot Roast served along side a Munich Dunkel. LOLBread and Dunkel look great! Meat looks a bit overcooked
(https://uploads.tapatalk-cdn.com/20190119/1c3f706b52a739f549328a6350d5f283.jpg)
(https://uploads.tapatalk-cdn.com/20190119/b091ffaab2a59dfa218e1f43c5764ecb.jpg)
(https://uploads.tapatalk-cdn.com/20190119/59048bf2ac29c649c51872eb65577edf.jpg)
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Post by: nikollas on January 20, 2019, 01:41:32 am
Post by: tommymorris on January 20, 2019, 01:55:10 pm
Post by: Robert on January 30, 2019, 02:09:00 pm
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Post by: reverseapachemaster on January 31, 2019, 08:08:47 am
60% whole rye sourdough. Might as well bake while the arctic weather has everything shut down.(https://uploads.tapatalk-cdn.com/20190130/0f553e0cfd28d716b560eba7ade4b21f.jpg)
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Really nice! I baked a 70% whole rye sourdough yesterday. It isn't very sour and didn't get anywhere near the expansion of your loaf. I think the recipe I used called for a more refined rye flour and I didn't get enough hydration.
Post by: Robert on January 31, 2019, 09:22:54 am
60% whole rye sourdough. Might as well bake while the arctic weather has everything shut down.(https://uploads.tapatalk-cdn.com/20190130/0f553e0cfd28d716b560eba7ade4b21f.jpg)
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Really nice! I baked a 70% whole rye sourdough yesterday. It isn't very sour and didn't get anywhere near the expansion of your loaf. I think the recipe I used called for a more refined rye flour and I didn't get enough hydration.
With rye breads I don't even think about the percent hydration in the recipe. Rye is so absorbent, and unpredictably so, I just go by feel. And I like to get just the acidity the rye wants without making it particularly sour. Funny we both had the simultaneous inspiration.
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Post by: JT on February 03, 2019, 03:23:05 pm
Post by: JT on February 03, 2019, 06:56:14 pm
Post by: BrewBama on February 05, 2019, 01:44:32 pm
(https://uploads.tapatalk-cdn.com/20190205/dc2b8d759dbe0ead7ed30179c366d4c9.jpg)
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Post by: BrewBama on February 22, 2019, 04:12:13 pm
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Post by: JT on February 22, 2019, 07:14:15 pm
Steak night. Prime cap steak. YumLooks great! I may do some steaks this weekend too...
(https://uploads.tapatalk-cdn.com/20190222/70118ddcb33ac0582a49ef203ff0460b.jpg)
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Post by: BrewBama on February 24, 2019, 05:50:01 pm
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Post by: Robert on February 24, 2019, 05:56:44 pm
Today’s pie: Pepperoni, bacon, and pepperoccini under a bed of mozzarella. Seasoned with Italian seasoning, salt, and red pepperHome made bacon?
(https://uploads.tapatalk-cdn.com/20190225/53eb43d23afae7764f4f900636484b9e.jpg)
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Post by: BrewBama on February 24, 2019, 06:00:39 pm
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Post by: JT on February 25, 2019, 06:04:06 pm
No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.Dang, tasty looking pie! What are you using to cook them?
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Post by: JT on February 25, 2019, 06:15:09 pm
Using a mixer Santa brought for Christmas, she turned out a lighter version of a Southern specialty called a Hummingbird cake, which has a pineapple, banana and pecan cake with cream cheese frosting. Santa sure is a smart fella...
All this of course needs something to wash it down: enter the Helles and just-tapped Best Bitter.
I'd do this weekend again.
(https://uploads.tapatalk-cdn.com/20190226/e378b6719ab9861fba020b73c34b5476.jpg)
Post by: BrewBama on February 25, 2019, 06:26:59 pm
No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.Dang, tasty looking pie! What are you using to cook them?
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Just a home oven for this pie.
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Post by: JT on February 25, 2019, 06:30:19 pm
How hot does it get? I've tried some grilled pies using an aftermarket Weber grill attachment but have overshot temps. Still haven't made one I'd put my stamp on.No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.Dang, tasty looking pie! What are you using to cook them?
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Just a home oven for this pie.
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Thinking I'm just cooking too hot.
Post by: Robert on February 25, 2019, 06:45:15 pm
It has occurred to me that in an Italian wood fired pizza oven, the temperature off the dome is much higher than off the deck. Makes me think about trying heating the oven and stone as high as I can (~550°F) and then switching to the broiler and sliding the pie in. If I ever try it I'll let you guys know how it works.How hot does it get? I've tried some grilled pies using an aftermarket Weber grill attachment but have overshot temps. Still haven't made one I'd put my stamp on.No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.Dang, tasty looking pie! What are you using to cook them?
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Just a home oven for this pie.
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Thinking I'm just cooking too hot.
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Post by: BrewBama on February 25, 2019, 08:21:59 pm
I also have a Weber Pizza Oven but I rarely get it out anymore. Though I enjoy baking pies on it, it takes a while to heat up and then cool down.
https://youtu.be/ItdMHs_yxEQ
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Post by: Robert on February 25, 2019, 08:28:49 pm
I get 550*F in the oven. I position the rack into the very highest position.
Ah, so you're effectively getting that super high radiant heat on top just from the ceiling of the oven. I knew something was getting you that nice bubbly char on the cheese.
Post by: BrewBama on February 25, 2019, 08:34:38 pm
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Post by: Robert on February 25, 2019, 08:44:10 pm
My wife says it’s burnt. I say it’s just right!I'm not in a million years gonna take a side in your domestic debate. But if I could find a joint around here that "burned" the pie like that I'd quit trying to make it myself. ;)
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Post by: BrewBama on March 08, 2019, 08:41:57 am
No. The homemade bacon is still on cure. It needs to be smoked. It’s been raining here so plans for an Ark were underway. A strange yellow orb glowing in the sky appeared today so the smoker may have a chance soon.
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Bacon is finally cured, smoked, and now for the best part.
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Post by: Bklmt2000 on March 09, 2019, 10:34:19 am
Wings prepped in my usual manner, seasoned, and ready for a date with the grill:
(https://i.imgur.com/up5hNuQ.jpg?1)
Wings deployed: (added a chunk of pecan wood to the grate right after taking this pic)
(https://i.imgur.com/jcnmfTB.jpg?1)
Thirty minutes in, and flipped:
(https://i.imgur.com/QttW9kU.jpg?1)
Sixy minutes in, sauced (wings sat on the grill for a few minutes to let the sauce set up), plated, and ready for devouring:
(https://i.imgur.com/GVYI31J.jpg?1)
Really nice smoke character, skin turned out crispy, and the meat was juicy and tender.
I normally sear the wings once cooked, and before saucing, but this batch showed me that searing might be optional going forward. More experiments are needed to confirm this. :D
Post by: MattyAHA on March 24, 2019, 03:38:08 pm
Post by: JT on March 24, 2019, 04:21:02 pm
(https://uploads.tapatalk-cdn.com/20190324/b614c409a4ea7b79f89fad42c8ba4a7d.jpg)
Post by: BrewBama on March 25, 2019, 07:48:41 am
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Post by: Visor on March 25, 2019, 08:02:20 pm
Post by: BrewBama on May 15, 2019, 07:26:04 pm
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Post by: Robert on May 15, 2019, 07:39:35 pm
I just started an Eye of Round Roast for tomorrow’s supper. Olive Oil + SPOG. Down for a 20 hr hot water bath.And to think, poor Grandma had to make pot roast all in one day, and with no Bluetooth!
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Post by: BrewBama on May 20, 2019, 04:47:50 pm
(https://uploads.tapatalk-cdn.com/20190520/91af7f50dc71e7dd6dcc9fb59b4740fd.jpg)
(https://uploads.tapatalk-cdn.com/20190520/3fb9d3ecb0a891156e22033cece82137.jpg)
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Post by: Tooth_Fairy on May 28, 2019, 04:43:18 am
Post by: a10t2 on May 28, 2019, 09:59:05 am
Pulled the the Pizza Oven out today. Goes good with a Czech Pils. But I lost a pepperoni somewhere.
Wouldn't one of them be a pepperonus? ;D
Post by: jeaneallenn on August 19, 2019, 12:11:13 am
My mom is making something like this. I took a picture but didn't know how to upload it on the thread. She also made a chili sauce, However I prefer canned chili sauce. Hormel is my favorite. I find a great alternative of Hormel at https://helloportable.com/best-canned-hot-dog-chili/ (https://helloportable.com/best-canned-hot-dog-chili/).
Post by: Robert on September 08, 2019, 01:47:21 pm
Post by: tommymorris on September 08, 2019, 02:51:12 pm
Roused my sourdough from its long aestivation in the fridge. A piece of it went in the dough. (Not pepperoni, Napoli salami.) (https://uploads.tapatalk-cdn.com/20190908/276e731502ad5ae167329e51d2a38c4d.jpg)(https://uploads.tapatalk-cdn.com/20190908/c0ba8b0db6ea0d6d73dd13dea32868a7.jpg)That crust looks awesome.
Post by: BrewBama on September 08, 2019, 04:09:52 pm
Roused my sourdough from its long aestivation in the fridge. A piece of it went in the dough. (Not pepperoni, Napoli salami.) (https://uploads.tapatalk-cdn.com/20190908/276e731502ad5ae167329e51d2a38c4d.jpg)(https://uploads.tapatalk-cdn.com/20190908/c0ba8b0db6ea0d6d73dd13dea32868a7.jpg)That crust looks awesome.
+1. Just the way I like it. My wife would say it’s burnt. LOL
In Italy they don’t have what we call pepperoni. They looked at us like we had a horn growing out of our head when we unknowingly asked for it. Your sausage is probably pretty close to salsiccia picante. But in our three years we fell in love with the food just the way they prepare it.
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Post by: Robert on September 08, 2019, 04:51:17 pm
Roused my sourdough from its long aestivation in the fridge. A piece of it went in the dough. (Not pepperoni, Napoli salami.) (https://uploads.tapatalk-cdn.com/20190908/276e731502ad5ae167329e51d2a38c4d.jpg)(https://uploads.tapatalk-cdn.com/20190908/c0ba8b0db6ea0d6d73dd13dea32868a7.jpg)That crust looks awesome.
+1. Just the way I like it. My wife would say it’s burnt. LOL
In Italy they don’t have what we call pepperoni. They looked at us like we had a horn growing out of our head when we unknowingly asked for it. Your sausage is probably pretty close to salsiccia picante. But in our three years we fell in love with the food just the way they prepare it.
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BrewBama, I remembered you suggesting somewhere moving the shelf with the stone to the highest possible position to get good heat off the roof of the oven. Did that today and got a that that nice "burnt" effect I like too! Thanks for the tip. The sausage is nice and "piccante."
Post by: JT on September 08, 2019, 04:56:42 pm
Post by: JT on September 29, 2019, 06:22:59 pm
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Post by: Robert on September 29, 2019, 07:52:42 pm
straight from the garden
Glad to see the rabbits didn't eat your tortilla chip bushes! ;D . Seriously, that does look great, JT. Could have gone for a plate of that when I wrapped up my brewday just in time to watch the Brownies roll the Ravens!
Post by: BrewBama on September 29, 2019, 09:59:30 pm
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Post by: Robert on September 29, 2019, 10:04:29 pm
Those are spent grain tortillas.
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Robert likes this.
Post by: Ariousig on October 05, 2019, 12:06:44 am
Post by: Robert on October 13, 2019, 02:14:40 pm
Post by: denny on October 13, 2019, 03:01:13 pm
Post by: JT on October 13, 2019, 05:58:23 pm
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Post by: BrewBama on October 13, 2019, 08:03:08 pm
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Post by: BrewBama on October 19, 2019, 02:15:53 pm
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Post by: JT on October 19, 2019, 03:35:23 pm
Smoked turkey legsNice - I’ll be copying this for sure!
(https://uploads.tapatalk-cdn.com/20191019/39b127fadf44e26794cfd2e9e7be39b4.jpg)
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Post by: jeffy on October 20, 2019, 04:51:28 pm
We now have really good food for several days.
Sorry no pictures. You’ll just have to use your imagination.
Post by: Robert on October 20, 2019, 04:55:18 pm
Sorry no pictures. You’ll just have to use your imagination.
Oh, my imagination is drooling...
Post by: BrewBama on October 31, 2019, 11:37:05 am
(https://uploads.tapatalk-cdn.com/20191031/71a0d4748c4802cee23fe90b8b980982.jpg)
(https://uploads.tapatalk-cdn.com/20191031/fc9ef10f9bc63aab88b8d969f93fc97f.jpg)
(https://uploads.tapatalk-cdn.com/20191031/4b53604a657d70e452f3680a8b072a41.jpg)
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Post by: JT on October 31, 2019, 02:14:32 pm
Each year the kids bring the G kids over and I feed them before the big event. We’ve been doing Potato soup and Chili for years. I normally brew a Stout for the big pot of chili but this year I went with Schwartzbier.Man that looks good!
(https://uploads.tapatalk-cdn.com/20191031/71a0d4748c4802cee23fe90b8b980982.jpg)
(https://uploads.tapatalk-cdn.com/20191031/fc9ef10f9bc63aab88b8d969f93fc97f.jpg)
(https://uploads.tapatalk-cdn.com/20191031/4b53604a657d70e452f3680a8b072a41.jpg)
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Post by: Robert on October 31, 2019, 02:19:20 pm
That does look mighty good. And notice how he's cleverly feeding the grandkids very well so they won't dive right in and eat all their trick or treat candy before he has a chance to go through and steal all the good ones.Each year the kids bring the G kids over and I feed them before the big event. We’ve been doing Potato soup and Chili for years. I normally brew a Stout for the big pot of chili but this year I went with Schwartzbier.Man that looks good!
(https://uploads.tapatalk-cdn.com/20191031/71a0d4748c4802cee23fe90b8b980982.jpg)
(https://uploads.tapatalk-cdn.com/20191031/fc9ef10f9bc63aab88b8d969f93fc97f.jpg)
(https://uploads.tapatalk-cdn.com/20191031/4b53604a657d70e452f3680a8b072a41.jpg)
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Post by: JT on October 31, 2019, 02:22:00 pm
Ah, yes the parent tax. “Just checking for tampering.”That does look mighty good. And notice how he's cleverly feeding the grandkids very well so they won't dive right in and eat all their trick or treat candy before he has a chance to go through and steal all the good ones.Each year the kids bring the G kids over and I feed them before the big event. We’ve been doing Potato soup and Chili for years. I normally brew a Stout for the big pot of chili but this year I went with Schwartzbier.Man that looks good!
(https://uploads.tapatalk-cdn.com/20191031/71a0d4748c4802cee23fe90b8b980982.jpg)
(https://uploads.tapatalk-cdn.com/20191031/fc9ef10f9bc63aab88b8d969f93fc97f.jpg)
(https://uploads.tapatalk-cdn.com/20191031/4b53604a657d70e452f3680a8b072a41.jpg)
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Post by: BrewBama on October 31, 2019, 02:46:51 pm
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Post by: Visor on November 01, 2019, 09:06:29 am
Post by: Robert on December 31, 2019, 11:49:50 am
Post by: denny on December 31, 2019, 11:57:14 am
Post by: Robert on December 31, 2019, 11:59:35 am
Post by: BrewBama on December 31, 2019, 01:10:37 pm
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Post by: Robert on December 31, 2019, 01:19:37 pm
Post by: tommymorris on December 31, 2019, 02:30:22 pm
A while back my granddaughter asked me to show her how to make bread. Yesterday, we finally had the opportunity so we made a couple easy French Bread loaves. She had a big grin on her face when I sent her home with one. I understand it was a part of their dinner last night.Now, that’s a good grandad. When she’s 21 you can show her how to brew beer.
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Post by: Robert on December 31, 2019, 02:41:01 pm
Now, that’s a good grandad. When she’s 21 you can show her how to brew beer.
Just what I was thinking!
Post by: Robert on January 01, 2020, 12:18:44 pm
Post by: BrewBama on January 01, 2020, 04:51:45 pm
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Post by: hopfenundmalz on January 01, 2020, 06:28:17 pm
Today I smoked some ribs using river beech wood that Jeff (hopfenundmalz) sent me several years ago. I used a rub from Alton Brown’s book, “I’m Just Here For The Food” and since there was room on the grill and time I put a couple of huge turkey thighs on there with smashed garlic and salt rubbed under the skin. For a side I made some pasta shells and mixed them in with a roux with sausage and cheese to make a casserole.
We now have really good food for several days.
Sorry no pictures. You’ll just have to use your imagination.
Dang. I still have some orange wood to use!
Post by: hopfenundmalz on January 01, 2020, 06:35:11 pm
Susan cooked this. Fideo on the bottom, green Chile enchilada on the top.
I cooked a German Pilsner. No pictures.
(https://uploads.tapatalk-cdn.com/20200102/05590bb4a9e6318e1196a6f7bfc4f7e1.jpg)
Post by: BrewBama on January 21, 2020, 04:37:38 pm
(https://uploads.tapatalk-cdn.com/20200121/fc6cce70d41e2f61c24ef21beca5cf2d.jpg)
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Post by: BrewBama on January 30, 2020, 06:57:50 am
Life is good.
(https://uploads.tapatalk-cdn.com/20200131/5203ab2338000dac92a7a2ae04e68ad7.jpg)
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Post by: JT on February 01, 2020, 05:34:48 pm
Doing two of my favorite pastimes today: brewing and smoking meats. I have two pork butts on ye olde smoker that I rubbed down with spicy mustard and Bad Byron’s ...and I am mashing the grains for my Olde Dog Strong Bitter.Indeed! Looks great!
Life is good.
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Post by: pete b on February 02, 2020, 04:59:58 pm
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Post by: NellyP03 on February 08, 2020, 04:45:12 pm
Post by: BrewBama on February 24, 2020, 04:33:19 pm
(https://uploads.tapatalk-cdn.com/20200224/5ba906681975cc14b3d8ceb17973ee0b.jpg)
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Post by: pete b on March 17, 2020, 05:12:03 pm
Happy Saint Patrick's Day!(https://uploads.tapatalk-cdn.com/20200317/538bdaec7708e7ee703df3fc00ec503e.jpg)
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Post by: BrewBama on March 21, 2020, 03:25:24 pm
(https://uploads.tapatalk-cdn.com/20200321/3afb4eea9394ea354ba4be365579db55.jpg)
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Post by: jeffy on March 21, 2020, 03:49:47 pm
Decided to try Alton Brown’s 8-3-1+1 rub on some ribsNice. I’ve been using his Shake #9 on ribs for years.
(https://uploads.tapatalk-cdn.com/20200321/3afb4eea9394ea354ba4be365579db55.jpg)
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Post by: JT on March 23, 2020, 07:48:15 am
(https://uploads.tapatalk-cdn.com/20200323/a92f747640b25cd30853d3b171757917.plist)(https://uploads.tapatalk-cdn.com/20200323/a2c234b79f7783d1c5eca4c2f26a4d44.jpg)(https://uploads.tapatalk-cdn.com/20200323/a37ee833eb7e2bb9790461a99f32fd2e.plist)(https://uploads.tapatalk-cdn.com/20200323/85a20e476a220517e95447b427e8ea71.jpg)
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Post by: pete b on March 23, 2020, 02:00:08 pm
Glad you had a nice day, it makes a difference.
Post by: HopDen on March 23, 2020, 04:43:57 pm
This current situation is going to cause some weight gain being in lockdown or whatever they're calling it. LOL
Post by: JT on March 23, 2020, 04:49:10 pm
Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.It definitely made a difference. Honestly anymore I mostly eat fish and poultry, and your dinners always look great. I’m grateful that I can still eat the occasional fur bearer, but it’s definitely occasional nowadays.
Glad you had a nice day, it makes a difference.
Here are more my more typical ready-quick dinners, but it just ain’t cookin’.
(https://uploads.tapatalk-cdn.com/20200323/c3156d05dc3cd7a78ca457dd1bc09217.jpg)(https://uploads.tapatalk-cdn.com/20200323/baeb18150ade97df319d34afa085f0d3.jpg)
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Post by: pete b on March 23, 2020, 05:22:32 pm
I would rather have this than not be able to have gluten. I was only eating red meat about once or twice a month anyway.
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Post by: coolman26 on March 25, 2020, 05:10:02 pm
Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.I’m assuming my father had that before he passed. Nobody ever figured it out. He would almost act drunk after eating beef or pork.
Glad you had a nice day, it makes a difference.
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Post by: pete b on March 26, 2020, 07:39:06 am
I get hives really bad all over and get light-headed. Passed out once.Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.I’m assuming my father had that before he passed. Nobody ever figured it out. He would almost act drunk after eating beef or pork.
Glad you had a nice day, it makes a difference.
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Post by: coolman26 on March 26, 2020, 01:08:42 pm
Exactly the way he was. Took him to the er and they saw in his file that he was an alcoholic. They gave him a blood test and treated him like dirt. I told them he had had zero to drink. Didn’t matter to them until his blood showed zero. He was so sick of me dropping off fish, chicken, and veggie soup. Crazy that no one figured it out.I get hives really bad all over and get light-headed. Passed out once.Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.I’m assuming my father had that before he passed. Nobody ever figured it out. He would almost act drunk after eating beef or pork.
Glad you had a nice day, it makes a difference.
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Post by: pete b on March 27, 2020, 06:23:59 am
This disease, alpha gal syndrome, has only been identified for about 10 years. My doctor had to google it before ordering tests two years ago when I told him I figured out I had it. It seems it is getting more prevalent as climate change has expanded the range and season of the lone star tick. Damn dirty ticks!Exactly the way he was. Took him to the er and they saw in his file that he was an alcoholic. They gave him a blood test and treated him like dirt. I told them he had had zero to drink. Didn’t matter to them until his blood showed zero. He was so sick of me dropping off fish, chicken, and veggie soup. Crazy that no one figured it out.I get hives really bad all over and get light-headed. Passed out once.Looks tasty JT. I have alpha gal syndrome, a tick born disease that makes me allergic to any meat from a mammal, so super jealous of some of the smoker/bbq pics. I make due with poultry and fish, but still.I’m assuming my father had that before he passed. Nobody ever figured it out. He would almost act drunk after eating beef or pork.
Glad you had a nice day, it makes a difference.
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Post by: pete b on April 06, 2020, 02:56:35 pm
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Post by: JT on April 06, 2020, 02:59:24 pm
Nice day, 60 and sunny, took the afternoon off after a late morning zoom meeting. Firing up the clay oven. Pizza for dinner, cook off some pita and pane siciliano loaves for later meals and cook beans in a bean pot overnight.(https://uploads.tapatalk-cdn.com/20200406/8b079cb7491bcc254afc7bf32c7f5eb7.jpg)Awesome. I bet this is extremely enjoyable and satisfying to use.
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Post by: pete b on April 06, 2020, 03:08:55 pm
Obviously a bit of effort to build but I think its about ten years old now and has seen a lot of good times as well as good pizza and bread.Nice day, 60 and sunny, took the afternoon off after a late morning zoom meeting. Firing up the clay oven. Pizza for dinner, cook off some pita and pane siciliano loaves for later meals and cook beans in a bean pot overnight.(https://uploads.tapatalk-cdn.com/20200406/8b079cb7491bcc254afc7bf32c7f5eb7.jpg)Awesome. I bet this is extremely enjoyable and satisfying to use.
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Post by: pete b on April 06, 2020, 03:46:10 pm
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Post by: pete b on April 06, 2020, 05:00:21 pm
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Post by: Joe Sr. on April 17, 2020, 09:40:14 am
Dinner last night was fresh artisan bread and split pea soup made with the remains of the Easter ham. Was delicious.
Ribs the night before, but I made them in the oven so they didn't have that smoky bark that makes them outstanding. Still damn good. Been making homemade fries in the oven, too.
Post by: BrewBama on April 27, 2020, 05:41:40 pm
(https://uploads.tapatalk-cdn.com/20200427/36e556a1f5dbcf00aba513852ccb752a.jpg)
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Post by: JT on April 28, 2020, 04:10:27 am
Tried some Frank’s Sweet Chili on some grilled wings tonight. It’s a winner! Also tossed some in my reg Buffalo sauce. Washed it down with a Czech Pils.Love some grilled chicken wings!
(https://uploads.tapatalk-cdn.com/20200427/36e556a1f5dbcf00aba513852ccb752a.jpg)
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Post by: BrewBama on April 28, 2020, 06:37:42 pm
(https://uploads.tapatalk-cdn.com/20200429/3c57d2ec229afed3f9fb9ca9b9282734.jpg)
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Post by: Joe Sr. on April 28, 2020, 07:00:36 pm
(https://uploads.tapatalk-cdn.com/20200429/127a10117c5154619ca884c6dd39826d.jpg)
One brisket went to a buddy the other just got finished off.
Post by: BrewBama on May 02, 2020, 06:03:42 pm
(https://uploads.tapatalk-cdn.com/20200503/72962c8af7f11383e4b8be05a7074072.jpg)
(https://uploads.tapatalk-cdn.com/20200503/c21d0817443307c0d3a8980bf95d3fbc.jpg)
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Post by: JT on May 02, 2020, 06:15:35 pm
Creole Butter injected, Cajun Shake dusted, Smoke-Roasted Chicken PBC-style (hung over live coals).Nice! Looks great!
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Post by: pete b on May 03, 2020, 06:14:26 am
Post by: BrewBama on May 03, 2020, 05:34:28 pm
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Post by: BrewBama on May 11, 2020, 09:19:09 pm
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Post by: Wilbur on May 11, 2020, 09:58:44 pm
Tonight’s pie. Italian strained tomatoes, ‘shrooms, olives, and pepperoni under a mantle of mozz. Cheers!
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Looks great, but you gotta keep the pepperoni above the cheese so it can curl and form a cup of glorious grease.
Anyone have a favorite pizza dough recipe? I've been enjoying Kenji's (Link below):
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html (https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html)
Post by: pete b on May 12, 2020, 04:45:26 am
I like thin crust and use Peter Rhinehart’s well known recipe. https://www.101cookbooks.com/best-pizza-dough-ever/Tonight’s pie. Italian strained tomatoes, ‘shrooms, olives, and pepperoni under a mantle of mozz. Cheers!
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Looks great, but you gotta keep the pepperoni above the cheese so it can curl and form a cup of glorious grease.
Anyone have a favorite pizza dough recipe? I've been enjoying Kenji's (Link below):
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html (https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html)
It’s meant to be made a day or more ahead of time. It develops great air pockets and the cold water method that retards fermentation seems to really amp up the maillard reactions resulting in great color. I often divide the recipe into four instead of six doughs otherwise they can cook too fast in my wood fired oven. I like to keep the toppings minimal volume wise so that the crust and toppings cook properly. If you like a loaded pizza like take out pizza places this might not be the best crust.
Post by: BrewBama on May 12, 2020, 07:15:40 am
I like the cheese on top because I like it to brown a bit.
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Post by: BrewBama on May 16, 2020, 03:47:34 pm
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Post by: tommymorris on May 16, 2020, 03:59:14 pm
Ribbage (https://uploads.tapatalk-cdn.com/20200516/34d9401fa5608f73ae7e61e34c2e0e83.jpg)Not making enough for two tonight? ;)
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Looks great!
Post by: BrewBama on May 16, 2020, 04:01:17 pm
Trying out some Sweet Chili on one half and my usual ’Hank’s’ sauce in the other.
After all, it’s Nat’l BBQ Day!
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Post by: BrewBama on May 23, 2020, 12:03:36 pm
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Post by: JT on May 23, 2020, 12:41:38 pm
Today’s Smoke Day Brisket.Nice! Just burgers and dogs for us today.
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Post by: KellerBrauer on May 23, 2020, 05:18:46 pm
KellerBrauer
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Post by: Joe Sr. on May 23, 2020, 05:30:11 pm
Happy and safe Memorial Day to all of youse.
Post by: Slowbrew on May 24, 2020, 05:38:28 am
Have a good weekend!!
Paul
Post by: JT on May 24, 2020, 04:24:25 pm
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Post by: BrewBama on May 24, 2020, 04:26:56 pm
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Post by: a10t2 on May 24, 2020, 08:23:14 pm
My humble culinary efforts in the time of Coronavirus have been focused on replicating some craving-level dishes that I'm not able to get since I'm not running errands out of town, like good old shrimp fried rice:
(http://seanterrill.com/wp-content/uploads/2020/05/fullsizeoutput_26bf-768x576.jpeg) (http://seanterrill.com/fullsizeoutput_26bf/)
Post by: jeffy on May 25, 2020, 10:00:54 am
Dutch oven paella with chicken, shrimp, mussels and chorizo. Extremely tasty.That is the most organized paella I have ever seen.
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Post by: Visor on May 25, 2020, 10:45:58 am
Post by: denny on May 25, 2020, 11:35:18 am
Post by: Joe Sr. on May 25, 2020, 08:34:16 pm
Post by: Visor on May 26, 2020, 09:50:12 am
Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
Post by: denny on May 26, 2020, 09:52:51 am
Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
Post by: Slowbrew on May 26, 2020, 09:59:34 am
Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
Post by: denny on May 26, 2020, 10:47:00 am
Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
I once raised and butchered a hog myself to get in touch with where my food comes from. Once was more than enough for me.
Post by: erockrph on May 27, 2020, 12:35:30 pm
I really dig that - that's the main reason why I hunt and fish. I don't do it frequently, or successfully, enough to supply much of my family's food, but it helps keep perspective.Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
I once raised and butchered a hog myself to get in touch with where my food comes from. Once was more than enough for me.
I could never raise and butcher my own hog, mainly because it would become a new 600 pound pet for my wife, like all our chickens and ducks ;D
Post by: denny on May 27, 2020, 12:46:40 pm
I really dig that - that's the main reason why I hunt and fish. I don't do it frequently, or successfully, enough to supply much of my family's food, but it helps keep perspective.Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
I once raised and butchered a hog myself to get in touch with where my food comes from. Once was more than enough for me.
I could never raise and butcher my own hog, mainly because it would become a new 600 pound pet for my wife, like all our chickens and ducks ;D
We named ours after our landlord, so we had no qualms...
Post by: Slowbrew on May 27, 2020, 01:19:20 pm
I really dig that - that's the main reason why I hunt and fish. I don't do it frequently, or successfully, enough to supply much of my family's food, but it helps keep perspective.Grilling my yearly steak today.
That's about how often I can afford a beefsteak myself ;D.
I really prefer seafood. Steak maybe once a year, burger maybe 2-3 times a year, bison a few times. Maybe pork once a year if I'm at a restaurant where they have something that looks good. But mainly chicken and fish.
We buy half cow each year from my brother-in-law. We haven't been able to find hogs to buy off a farm for years. I would have loved to get one this year and help out a farmer but all the local locker plants are booked up though August or later (my wife has absolutely no interest in butchering a hog ourselves).
That said, we smoked a 14lb turkey yesterday and it's delicious! Now I'm hungry. 8^(
Paul
Paul
I once raised and butchered a hog myself to get in touch with where my food comes from. Once was more than enough for me.
I could never raise and butcher my own hog, mainly because it would become a new 600 pound pet for my wife, like all our chickens and ducks ;D
We named ours after our landlord, so we had no qualms...
I have no place to raise hogs but if I needed I could butcher one. I don't have the correct tools, of course, so I'd end up chroastibs (Chop/Roast/Ribs) cut. ;)
We did 100+ chickens and a dozen ducks every year so conceptually I understand the process. I really don't want to butcher, but I'd give it try.
I don't have current need to know where my food comes from after helping raise 5000+ hogs, 500+ Cattle, 2500+ sheep and other critters too diverse to mention, as a kid. ;D I know exactly where (and how) our food comes to our tables. That's why I love marinated lamb, chops grilled to perfection.
Paul
Post by: pete b on May 27, 2020, 02:39:35 pm
Post by: BrewBama on May 27, 2020, 03:26:19 pm
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Post by: BrewBama on May 27, 2020, 05:13:48 pm
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Post by: JT on May 30, 2020, 05:58:26 pm
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Post by: pete b on May 31, 2020, 04:25:33 pm
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Post by: BrewBama on May 31, 2020, 04:52:49 pm
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Post by: pete b on May 31, 2020, 05:31:20 pm
Brisket French Dip SandwichWish I could eat that! Fries don't look too shabby either.
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Post by: JT on June 06, 2020, 04:53:35 pm
International crossover night. Thai style sea bass and shrimp with Mexican street corn.
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Post by: pete b on June 14, 2020, 02:59:48 pm
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Post by: pete b on June 14, 2020, 03:32:41 pm
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Post by: JT on June 14, 2020, 04:23:56 pm
Going to be a pizza night.(https://uploads.tapatalk-cdn.com/20200614/339135c6a3d9d0075a4763644f2677d8.jpg)Awesome! Love that oven.
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Post by: pete b on June 14, 2020, 04:53:44 pm
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Post by: pete b on June 14, 2020, 05:02:59 pm
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Post by: erockrph on June 14, 2020, 09:28:27 pm
Everything went well. Did a plain, fish taco pizza, korean fire chicken and kim chi, and greek with spinach from the garden. Did pitas, about to bake a couple sourdoughs, and will cook beans for chili overnight.(https://uploads.tapatalk-cdn.com/20200614/bc4a19d81dfa815fb23d8256252b908f.jpg)Looks awesome!
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Post by: denny on June 15, 2020, 08:27:45 am
Almost always do pitas to use later when I fire up the oven. Can't beat cooking them on the oven floor.(https://uploads.tapatalk-cdn.com/20200614/cf5f0de2896f79e300dc40e2fccc8c64.jpg)
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I'll be making my 3rd batch of PITA in the last 2 weeks today
Post by: pete b on June 15, 2020, 01:51:17 pm
Post by: BrewBama on June 18, 2020, 06:09:48 pm
(https://uploads.tapatalk-cdn.com/20200619/9a129169f430153a961ef8f57728aea7.jpg)
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Post by: Fire Rooster on June 19, 2020, 04:19:06 am
Peach Whiskey Chicken
(https://uploads.tapatalk-cdn.com/20200619/9a129169f430153a961ef8f57728aea7.jpg)
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All your dishes posted here look outstanding.
If I ever come across serious money you will be first in line to be my Culinary Extraordinaire !
BTW, white plates let the dishes speak for themselves.
Post by: BrewBama on June 19, 2020, 05:30:10 am
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Post by: JT on June 19, 2020, 05:48:04 am
I like white plates. The wife likes Fiestaware. So, we compromised and went with Fiestaware.
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Post by: erockrph on June 19, 2020, 10:59:50 am
I like white plates. The wife likes Fiestaware. So, we compromised and went with Fiestaware.Wise man!
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Post by: Fire Rooster on June 19, 2020, 02:45:21 pm
I like white plates. The wife likes Fiestaware. So, we compromised and went with Fiestaware.
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With your white plates and presentations,
you can be BrewBamas Sous Chef.
Post by: BrewBama on June 30, 2020, 07:12:48 pm
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Post by: HopDen on July 12, 2020, 06:45:28 am
Post by: JT on July 19, 2020, 03:21:10 pm
Pork Butt (dodgin thunderstorms).Yum. Looks great, man.
(https://uploads.tapatalk-cdn.com/20200701/bfcf7c3966c88315cf5e54d18d75d750.jpg)
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Post by: JT on July 19, 2020, 03:23:23 pm
(https://uploads.tapatalk-cdn.com/20200719/30c16466ffed56f083d1db167d2abac8.plist)(https://uploads.tapatalk-cdn.com/20200719/ffefb479b018ca823c3129e83350a86e.plist)
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Post by: BrewBama on July 19, 2020, 03:44:57 pm
Looks fantastic!
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Post by: JT on July 19, 2020, 04:09:33 pm
Great minds think alike. I have wings smoking now.Nice! Cheers!
Looks fantastic!
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Post by: erockrph on August 02, 2020, 03:54:28 am
Flat iron was already one of my favorite cuts of steak on the grill, but smoking takes it to another level.
(https://1.bp.blogspot.com/-17lo5gVo5Wg/XyaLOKXQKBI/AAAAAAACNeo/cZGZuWJKgU8Fwv851KtRMLBL73G0Z1m9ACPcBGAsYHg/s640/20200731_190055.heic)
(https://1.bp.blogspot.com/-C7fXXrEQx_U/XyaLOHxDjiI/AAAAAAACNeo/BGhqf5JKE7oYknepGwVGn5sE-EPnNEVxgCPcBGAsYHg/s4032/20200731_202141.heic)
Post by: JT on August 02, 2020, 04:59:53 am
I finally got my new pellet smoker/grill and broke it in with some smoked flat iron steaks with a Texas-style brisket rub. Low & slow for an hour over hickory, followed by a hot sear. My son proclaimed it the best steak ever, and put in a request for a weekly "Dad's steak night" ;DMan I was just thinking about smoking steak. Sounds and looks fantastic!
Flat iron was already one of my favorite cuts of steak on the grill, but smoking takes it to another level.
(https://1.bp.blogspot.com/-17lo5gVo5Wg/XyaLOKXQKBI/AAAAAAACNeo/cZGZuWJKgU8Fwv851KtRMLBL73G0Z1m9ACPcBGAsYHg/s640/20200731_190055.heic)
(https://1.bp.blogspot.com/-C7fXXrEQx_U/XyaLOHxDjiI/AAAAAAACNeo/BGhqf5JKE7oYknepGwVGn5sE-EPnNEVxgCPcBGAsYHg/s4032/20200731_202141.heic)
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Post by: BrewBama on August 02, 2020, 05:33:09 am
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Post by: erockrph on August 02, 2020, 06:41:17 am
Sweat rig!The dual gas/pellet rig is real nice for me. I can fire up the gas side for some quick dogs on the grill, or use the pellet side when I have the time for it. The two included temp probes are a cool bonus.
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Post by: erockrph on August 11, 2020, 08:28:24 pm
Post by: JT on August 11, 2020, 09:04:09 pm
I've been smoking everything I can get my hands on since I got my new toy. Yesterday was smoked meatloaf. I used my rib rub on the outside, and made a Dr Pepper glaze to baste it with towards the end of the cook. Tapatalk is being weird about uploads, so no pics for the moment, but I will be riffing on the smoked meatloaf recipe a lot in weeks to come. I didn't season the meat mix itself too much, just to see what the smoke/rub combo would do. Next time might be a beef/sausage blend rather than beef/pork to amp up the flavor a bit.Awesome. I’ve not had smoked meatloaf but I bet it was great!
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Post by: BrewBama on August 12, 2020, 06:38:11 am
I've been smoking everything I can get my hands on since I got my new toy. Yesterday was smoked meatloaf. I used my rib rub on the outside, and made a Dr Pepper glaze to baste it with towards the end of the cook. Tapatalk is being weird about uploads, so no pics for the moment, but I will be riffing on the smoked meatloaf recipe a lot in weeks to come. I didn't season the meat mix itself too much, just to see what the smoke/rub combo would do. Next time might be a beef/sausage blend rather than beef/pork to amp up the flavor a bit.I like to place a meatloaf wrapped in bacon on a cedar plank. The smoke rolls onto the loaf.
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Post by: JT on August 16, 2020, 03:38:59 pm
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Post by: BrewBama on August 16, 2020, 05:03:25 pm
I trashed my oven by an aborted pizza launch the other day. I have cleaned and cleaned and still got smoke from this AM’s sausage balls.
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Post by: JT on August 16, 2020, 05:50:25 pm
Looks awesome.I’ve done some damage with pizzas as well!
I trashed my oven by an aborted pizza launch the other day. I have cleaned and cleaned and still got smoke from this AM’s sausage balls.
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Post by: erockrph on August 26, 2020, 06:15:08 pm
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Post by: JT on August 30, 2020, 03:16:55 pm
Pork banh mi sandwich and pho. First time making my own sandwich loaves - improvement needed here on shaping and a sharper knife to score it before baking - but tastes great.
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Post by: pete b on August 31, 2020, 05:52:44 am
(https://uploads.tapatalk-cdn.com/20200830/e80f64be8a6150e54fb42a1d0781dce6.jpg)What you want is not a sharper knife but a lame. It’s essentially a razor blade on a handle and bent a certain way to optimize cutting through the dough without ripping. They are cheap and don’t take up much room so they are worth having around to get perfect scores every time.
Pork banh mi sandwich and pho. First time making my own sandwich loaves - improvement needed here on shaping and a sharper knife to score it before baking - but tastes great.
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Post by: BrewBama on August 31, 2020, 06:47:08 am
+1. An exacto knife works as well.(https://uploads.tapatalk-cdn.com/20200830/e80f64be8a6150e54fb42a1d0781dce6.jpg)What you want is not a sharper knife but a lame. It’s essentially a razor blade on a handle and bent a certain way to optimize cutting through the dough without ripping. They are cheap and don’t take up much room so they are worth having around to get perfect scores every time.
Pork banh mi sandwich and pho. First time making my own sandwich loaves - improvement needed here on shaping and a sharper knife to score it before baking - but tastes great.
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Post by: JT on September 02, 2020, 07:18:57 pm
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Post by: pete b on September 03, 2020, 05:08:25 am
Post by: Cliffs on September 08, 2020, 01:05:53 pm
(https://uploads.tapatalk-cdn.com/20200830/e80f64be8a6150e54fb42a1d0781dce6.jpg)
Pork banh mi sandwich and pho. First time making my own sandwich loaves - improvement needed here on shaping and a sharper knife to score it before baking - but tastes great.
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looks good. I spent a few weeks in vietnam a few years ago for vacation. Such an amazing country and the food was insane!!
I've been meaning to brew a bia hoi soon
Post by: pete b on September 15, 2020, 06:59:58 pm
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Post by: erockrph on September 15, 2020, 07:48:35 pm
Made some poutine tonight with spuds from the garden. Used duck fat in the roux for that something extra.(https://uploads.tapatalk-cdn.com/20200916/cbe81b14213c8724e6a30fb285e3c783.jpg)Nice! What did you use for the cheese? I've thought of making my own cheese curds simply to make poutine.
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Post by: pete b on September 16, 2020, 06:32:13 pm
I want to make some cheese curds for fun.
Post by: JT on October 11, 2020, 05:16:22 pm
(https://uploads.tapatalk-cdn.com/20201011/d53600929ed8b287e03adcb75ad3ed56.jpg)
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Post by: JT on October 23, 2020, 03:52:16 pm
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Post by: BrewBama on October 31, 2020, 04:42:53 pm
(https://uploads.tapatalk-cdn.com/20201031/9b25f50749530172c76087e1549583f3.jpg)
Post by: JT on November 01, 2020, 03:29:02 pm
Steak and Ale Chili. I used my Toasted Hazelnut Brown in this pot. That’s my spoon standing in the chili.My kind of chili!
(https://uploads.tapatalk-cdn.com/20201031/9b25f50749530172c76087e1549583f3.jpg)
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Post by: JT on November 01, 2020, 03:39:01 pm
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Post by: pete b on November 01, 2020, 05:17:25 pm
Trying my hand at Indian food with Chana Masala and Bhature. Tasty!Nice! That’s a perfectly puffy bhature!
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I intend to make some Palaak paneer this week.
Post by: erockrph on November 01, 2020, 05:46:44 pm
Do you make your own paneer? There's nothing like fresh, homemade paneer in a curry.Trying my hand at Indian food with Chana Masala and Bhature. Tasty!Nice! That’s a perfectly puffy bhature!
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I intend to make some Palaak paneer this week.
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Post by: pete b on November 01, 2020, 05:56:35 pm
Post by: erockrph on November 01, 2020, 06:11:05 pm
I almost always make it myself. I am fortunate to be able to pick up a gallon of raw milk at Stone Cow Brewery. They have been a dairy farm for generations and still are.I didn't know they sold raw milk there! I have a vacation coming up in a couple of weeks and making some cheese is on my to do list. I might have to see if I can squeeze in a trip up there.
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Post by: pete b on November 01, 2020, 06:15:32 pm
Post covid we need to have a beer together there.I almost always make it myself. I am fortunate to be able to pick up a gallon of raw milk at Stone Cow Brewery. They have been a dairy farm for generations and still are.I didn't know they sold raw milk there! I have a vacation coming up in a couple of weeks and making some cheese is on my to do list. I might have to see if I can squeeze in a trip up there.
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I make a great soft ricotta with their milk.
Post by: MDixon on November 01, 2020, 06:20:28 pm
Post by: hopfenundmalz on November 01, 2020, 08:03:09 pm
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Post by: pete b on November 02, 2020, 04:42:01 am
I helped the wife make Vlamse Stovery. Belgian beef and onion stew, cooked with a sour brown. She then did the Stompf, all sorts of root begins in there. It was delicious on a late Fall day in Michigan.That looks like some savory goodness, Jeff. What is Stompf? It’s rare that I am stumped by a food reference but even the internet thinks a stompf is a drawing tool.
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Post by: hopfenundmalz on November 02, 2020, 07:11:05 am
Damn, misspelled it, Stoemp, meshed root veggies.I helped the wife make Vlamse Stovery. Belgian beef and onion stew, cooked with a sour brown. She then did the Stompf, all sorts of root begins in there. It was delicious on a late Fall day in Michigan.That looks like some savory goodness, Jeff. What is Stompf? It’s rare that I am stumped by a food reference but even the internet thinks a stompf is a drawing tool.
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Potatoes, turnips, parsnips, rutabaga, celeriac, and carrots. All cooked and mashed. It is hearty and goes with the beef. The traditional side would be pomes fries, but since we aren't set up to twice fry like in Belgium, it is the Stoemp.
Post by: pete b on November 02, 2020, 07:36:29 am
Love root veggies, that would definitely go well with stew.Damn, misspelled it, Stoemp, meshed root veggies.I helped the wife make Vlamse Stovery. Belgian beef and onion stew, cooked with a sour brown. She then did the Stompf, all sorts of root begins in there. It was delicious on a late Fall day in Michigan.That looks like some savory goodness, Jeff. What is Stompf? It’s rare that I am stumped by a food reference but even the internet thinks a stompf is a drawing tool.
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Potatoes, turnips, parsnips, rutabaga, celeriac, and carrots. All cooked and mashed. It is hearty and goes with the beef. The traditional side would be pomes fries, but since we aren't set up to twice fry like in Belgium, it is the Stoemp.
BTW I make frites fairly often at home, I simply transfer to paper towels after first fry then refry. The second fry goes quick.
Post by: JT on November 13, 2020, 03:49:52 pm
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Post by: HopDen on November 21, 2020, 02:25:35 pm
I will check on it at 6am and if and when it is at 165* I will wrap in pink paper and continue until 190* Remove at 190* wrap in foil, place in a cooler and let it rest for 2-3 hours.
Serving with homemade horseradish sauce on a toasted brioche bun with a side of cheesy potatoes.
The only beers on tap are Hefe, Fest and Barrel Aged Imperial Stout.
Post by: erockrph on November 22, 2020, 08:52:35 pm
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Post by: erockrph on November 28, 2020, 05:45:28 pm
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Post by: BrewBama on November 28, 2020, 05:46:11 pm
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Post by: HopDen on December 02, 2020, 08:08:22 pm
Post by: JT on December 02, 2020, 08:10:17 pm
Wife made chili but I have the Rona and can't taste anything!! Ill be glad when this is over.Hope you get well soon!
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Post by: pete b on December 13, 2020, 10:16:03 am
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Post by: BrewBama on December 13, 2020, 10:32:46 am
Pizza today!(https://uploads.tapatalk-cdn.com/20201213/7f5083ab0cc078e837fc3c5ca75709ed.jpg)Oh yeah!
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Post by: erockrph on December 13, 2020, 12:20:20 pm
Pizza today!(https://uploads.tapatalk-cdn.com/20201213/7f5083ab0cc078e837fc3c5ca75709ed.jpg)Great day for it! It hit 60F out my way, and no Pats game to interrupt the cooking. Too bad I'm stuck at work, or else I'd have some meatloaf or baby backs in the smoker myself.
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Post by: pete b on December 13, 2020, 01:14:58 pm
It wasn’t quite that warm but it was nice enough to eat outside so wet took the opportunity to have my stepson over and hung out at the picnic table.Pizza today!(https://uploads.tapatalk-cdn.com/20201213/7f5083ab0cc078e837fc3c5ca75709ed.jpg)Great day for it! It hit 60F out my way, and no Pats game to interrupt the cooking. Too bad I'm stuck at work, or else I'd have some meatloaf or baby backs in the smoker myself.
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Post by: pete b on December 13, 2020, 01:37:53 pm
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Post by: pete b on December 18, 2020, 04:15:28 pm
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Post by: erockrph on December 18, 2020, 05:19:00 pm
Good old basic roast chicken. Good quality bird, lots of garlic, rosemary, and lemon. Serving with garlic rosemary demi glace, Brussels sprouts(near the last of this years brop), and salad. Nice easy Friday night supper.(https://uploads.tapatalk-cdn.com/20201218/b86b9fa8fae7df2d939131bf7a68923b.jpg)We've started putting roast chicken into our regular rotation now that grilling season has come to an end. I've been playing with time and temperature to try to get the breast done just right, but I haven't settled on a schedule yet. Low and slow, and hot and fast both have their drawbacks. What temp do you do yours at?
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Post by: pete b on December 18, 2020, 06:00:14 pm
I was on a kick for awhile about this very question. I had come up with a method where I had started the chicken in a cast iron dutch oven, covered and breast side up on a bed of mirepoix, at 350F for 30 minutes, raised to 400F and flipped over for 30 more minutes, uncovered. I was exposing the dark meat to the highest heat and shielding the breast by doing this. At this point I cranked the oven up to 450F, transferred the bird, breast side up, to a rack on a sheet pan and browned the skin for 15-20 minutes. Meanwhile I turn the mirepoix and juices in the Dutch oven into a stock then sauce. It worked: the breast is tender, the thighs and leg meat falling off the bone, and the skin reasonably crispy. I still do this (well, pre-covid) if my wife and I are eating with others.Good old basic roast chicken. Good quality bird, lots of garlic, rosemary, and lemon. Serving with garlic rosemary demi glace, Brussels sprouts(near the last of this years brop), and salad. Nice easy Friday night supper.(https://uploads.tapatalk-cdn.com/20201218/b86b9fa8fae7df2d939131bf7a68923b.jpg)We've started putting roast chicken into our regular rotation now that grilling season has come to an end. I've been playing with time and temperature to try to get the breast done just right, but I haven't settled on a schedule yet. Low and slow, and hot and fast both have their drawbacks. What temp do you do yours at?
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But what I almost always do is simpler and based on what we like and how we actually usually eat-we are both crispy skin freaks and like to eat the freshly roasted dark meat and then save the carcass and breast meat for soups and chicken salad or other leftover creations. So now I simply pat the chicken dry, season the skin with coarse salt and freshly ground pepper, throw some seasoning in the cavity (herbs, lemon, garlic, spices etc.) and bake in a preheated 400F oven on a rack in a sheet pan. Rotate in 30 minutes take out in an hour and take thigh and breast temps. Often it’s just short of done in an hour to 70 minutes and I turn the oven off and put back in the oven for ten minutes. While the chicken is roasting I use the neck and giblets, if provided, to make a tiny batch of stock. I strain and season this how I like for the meal I am making and reduce to a demi glacé.
This second method is super simple and results in an insanely delicious and crisp skin and melt in your mouth dark meat. The breast meat is also juicy if the chicken is a nice fresh locally farmed one. A frozen bird or factory bird may have dry breast meat, but that’s what mayonnaise is for.
Post by: pete b on December 20, 2020, 05:07:18 pm
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Post by: BrewBama on December 20, 2020, 05:50:25 pm
Ingredients for ravioli filling:duck, garlic, sage, chestnuts(https://uploads.tapatalk-cdn.com/20201221/63dfe4574bc635342d3eb458ac0f898c.jpg)Sing it brother!
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Post by: pete b on December 20, 2020, 06:14:26 pm
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Post by: JT on December 25, 2020, 05:33:56 pm
(https://uploads.tapatalk-cdn.com/20201226/1ad2fcdce7bf50077d9687c6f1457dc1.jpg) (https://uploads.tapatalk-cdn.com/20201226/ceed00d5ed7d4795b71547340075c247.jpg)
Post by: pete b on December 25, 2020, 06:09:50 pm
That looks more like Demi glacé than au jus. Anyway, picture perfect with the neat little mashed potato pond and the glistening collards and shiny roll. Yum!
Post by: JT on December 25, 2020, 06:26:49 pm
Oh man, my damn alpha gal syndrome. I wish I could have a taste without breaking into hives and sweats. I once figured out how many prime ribs I cooked, the whole ones that something like that was cut off of, when I was a chef. I think around 10,000 believe it or not. About 500 a year for twenty years. As you might imagine many a sliver was cut off and dipped in au jus on the way to my mouth.Thanks Pete! It was tasty. I think this was the first we’ve made and I must say it turned out great. Plenty of ribeye steaks but first prime rib. My wonderful wife did the whole dinner today. Potatoes, greens, rolls and that big ole 7 1/2 lb primal rib section.
That looks more like Demi glacé than au jus. Anyway, picture perfect with the neat little mashed potato pond and the glistening collards and shiny roll. Yum!
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Post by: pete b on December 25, 2020, 06:43:43 pm
She did great, obviously nailed a nice medium rare. Great looking cut too, nicely marbled.Oh man, my damn alpha gal syndrome. I wish I could have a taste without breaking into hives and sweats. I once figured out how many prime ribs I cooked, the whole ones that something like that was cut off of, when I was a chef. I think around 10,000 believe it or not. About 500 a year for twenty years. As you might imagine many a sliver was cut off and dipped in au jus on the way to my mouth.Thanks Pete! It was tasty. I think this was the first we’ve made and I must say it turned out great. Plenty of ribeye steaks but first prime rib. My wonderful wife did the whole dinner today. Potatoes, greens, rolls and that big ole 7 1/2 lb primal rib section.
That looks more like Demi glacé than au jus. Anyway, picture perfect with the neat little mashed potato pond and the glistening collards and shiny roll. Yum!
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Post by: erockrph on December 26, 2020, 01:10:27 pm
Christmas eve was our family tradition of making my mother-in-law's traditional recipes from Poland. In particular, her Borscht (which is clear, rather than the Russian style with sour cream) and Bigos (a sweet & sour cabbage dish with Kielbasa). Great food and great memories, despite the pandemic preventing us from having guests.
Post by: BrewBama on December 26, 2020, 01:32:44 pm
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Post by: JT on December 26, 2020, 01:51:08 pm
+1. I did a three bone standing rib roast Christmas. I would normally smoke it but decided to use the oven this time. I roasted at 250*F until 120*F internal (~2.5 hrs), removed it to carry over to 135*F, then cranked up the oven to 550*F for 10 min to get a crisp exterior. Served with horseradish, mashed potatoes and gravy. It paired well with my Porter.Very similar. We cut off the bone and seared the roast on cast iron to get the house good and smoky (can’t wait for the vent hood in next house). Place back on bone in oven @ 200*F until 110* internal. Shut off oven and left it in there until 125*, then removed and rest for an hour. Finished it under broiler on high for a few minutes to finish crisping. I may go a tad bit higher internal temp next time but not by much. Going to have it for dinner again tonight.
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Post by: pete b on December 27, 2020, 05:30:46 am
No pictures, because I refused to have the phone out during family time at the holidays, but we branched out from our usual Christmas ham/turkey yesterday. I did a Strip loin roast with Béarnaise sauce. It was my first time making a strip loin, but it came out fantastic. It will definitely be a regular on the smoker next year. It was also my first time making Béarnaise, but I used the "Foolproof" recipe from Serious Eats and it came out fantastic (although I think the butter/egg ratio was skewed a bit farther toward butter than I'm used to).Sounds nice Eric. Similarly we took advantage of no company to do something different. Christmas Eve was tapas portioned Feast of Seven Fishes and Christmas Day dinner was pheasant. Highlights of the tapas was lobster beignets and salmon ceviche. I roasted the pheasant and it was tasty but for such a lean bird next time I want to stew one. In particular I would like to make it into Doro Wat.
Christmas eve was our family tradition of making my mother-in-law's traditional recipes from Poland. In particular, her Borscht (which is clear, rather than the Russian style with sour cream) and Bigos (a sweet & sour cabbage dish with Kielbasa). Great food and great memories, despite the pandemic preventing us from having guests.
Post by: pete b on December 30, 2020, 07:54:18 pm
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Post by: JT on December 31, 2020, 03:35:20 pm
Preparing for New Year's Eve. Also our wedding anniversary. Peking duck and filling for jiaozi(https://uploads.tapatalk-cdn.com/20201231/2d370441cebf4560822dc1813cf79329.jpg)(https://uploads.tapatalk-cdn.com/20201231/68abad09a10d64418fd140649618b13e.jpg)Nice! I need to do duck sometime.
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Post by: JT on December 31, 2020, 03:37:38 pm
Just another homemade cheese pizza pie for dinner, but my wife made a great apple pie and I churned out some vanilla custard ice cream to compliment it.
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Post by: pete b on December 31, 2020, 05:43:29 pm
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Post by: BrewBama on January 01, 2021, 04:33:41 pm
(https://uploads.tapatalk-cdn.com/20210101/ef4dcfdb44b4f04ccdaadab3c9b977a5.jpg)
Post by: pete b on January 01, 2021, 05:21:42 pm
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Post by: pete b on January 02, 2021, 04:16:56 pm
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Post by: BrewBama on January 02, 2021, 05:36:20 pm
Post by: pete b on January 02, 2021, 05:42:56 pm
I did that and ended up with nachos.Same thing for me about a week ago, nachos are a go to “don’t know what to have for supper” thing for me. I felt a little more ambitious today and basically built around an open container of ricotta that needed using.
Post by: erockrph on January 03, 2021, 10:20:27 am
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Post by: pete b on January 03, 2021, 04:06:13 pm
While my barbarian wife's steak was cooking gray in the oven, I decided to give the butter-basting thing a go. I will definitely be doing this more often. (https://uploads.tapatalk-cdn.com/20210103/10a9b1076ab64ff9b3d4892276cccd64.jpg)That looks amazing. A nice addition to that is a fresh sage leaf or two in the butter.
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Post by: fredthecat on January 03, 2021, 04:35:00 pm
+1. I did a three bone standing rib roast Christmas. I would normally smoke it but decided to use the oven this time. I roasted at 250*F until 120*F internal (~2.5 hrs), removed it to carry over to 135*F, then cranked up the oven to 550*F for 10 min to get a crisp exterior. Served with horseradish, mashed potatoes and gravy. It paired well with my Porter.
lol, my neighbour described the exact same thing 2 days before christmas for his christmas dinner. i had to think for a second if you were him or not. but he doesn't homebrew.
Post by: erockrph on January 03, 2021, 04:49:59 pm
I had a few sprigs of thyme in there, but honestly the bacon grease (did I mention I used bacon grease :) ), butter, salt and pepper had all the flavor I needed.While my barbarian wife's steak was cooking gray in the oven, I decided to give the butter-basting thing a go. I will definitely be doing this more often. (https://uploads.tapatalk-cdn.com/20210103/10a9b1076ab64ff9b3d4892276cccd64.jpg)That looks amazing. A nice addition to that is a fresh sage leaf or two in the butter.
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Post by: pete b on January 11, 2021, 05:05:34 pm
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Post by: fredthecat on January 11, 2021, 06:09:56 pm
Shakshuka (https://uploads.tapatalk-cdn.com/20210112/e7f4390534a99103fcd1d8f8c24c7a70.jpg)
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nice, are you israeli, moroccan or a serious eats fan?
Post by: pete b on January 11, 2021, 06:43:56 pm
Post by: JT on January 14, 2021, 04:57:16 am
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Post by: fredthecat on January 16, 2021, 11:20:38 am
red bean soup and sujebi/attempted kalguksu
Post by: BrewBama on January 16, 2021, 12:59:17 pm
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Post by: pete b on January 23, 2021, 04:03:51 pm
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Post by: pete b on January 23, 2021, 08:02:23 pm
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Post by: fredthecat on January 24, 2021, 11:05:36 am
Post by: BrewBama on January 24, 2021, 04:42:26 pm
Started by seasoning a flap steak with Chef Merito’s then marinading it in beer, sliced onion, sliced orange, and sliced limes for a few hours.
i removed the sliced onion and the juice into a skillet to sauté them down. Later, i added a tomato to the onion sauté.
i reseasoned and seared the steak on the kettle using Kingsford Mesquite.
Served simply with cheese, guacamole, taco sauce, the steak and onion/tomato mixture.
Cheers!
(https://uploads.tapatalk-cdn.com/20210124/55db632bbe2b8492b6e62ec943882fe3.jpg)
Post by: pete b on January 24, 2021, 06:21:45 pm
Football steak soft tacos.Oh hell yea! That looks... perfect! I just ate a great meal and now I want this.
Started by seasoning a flap steak with Chef Merito’s then marinading it in beer, sliced onion, sliced orange, and sliced limes for a few hours.
i removed the sliced onion and the juice into a skillet to sauté them down. Later, i added a tomato to the onion sauté.
i reseasoned and seared the steak on the kettle using Kingsford Mesquite.
Served simply with cheese, guacamole, taco sauce, the steak and onion/tomato mixture.
Cheers!
(https://uploads.tapatalk-cdn.com/20210124/55db632bbe2b8492b6e62ec943882fe3.jpg)
Post by: fredthecat on January 24, 2021, 07:21:37 pm
i get into a place where i just have minimal desire beyond sustenance and nutrition. im there now big time.
Post by: pete b on January 27, 2021, 05:30:05 pm
looks good for sure, but thanks to corona and sitting around all day every day im done with food for the most part.I don’t quite get what you mean, are you saying you have the losing taste and smell symptom of covid? If so, sorry to hear.
i get into a place where i just have minimal desire beyond sustenance and nutrition. im there now big time.
Post by: fredthecat on January 27, 2021, 08:24:50 pm
looks good for sure, but thanks to corona and sitting around all day every day im done with food for the most part.I don’t quite get what you mean, are you saying you have the losing taste and smell symptom of covid? If so, sorry to hear.
i get into a place where i just have minimal desire beyond sustenance and nutrition. im there now big time.
no, my days are just very repetitive. im home with kids to watch every day since theyve been out of school for about 9 months out of the last year with a short break when they were in school.
restaurants are pretty crap around here and mostly closed anyway. gyms are closed, so my metabolism is really slowing down.
just tired of eating a lot to kill time and little reason to go outside/exercise.
no politics, but this lockdown has seriously f##ked with single parents. i know some of them relied on school for their kids in the daytime so they could work. im fine, but it is tearing some people's lives apart.
Post by: pete b on February 20, 2021, 07:10:47 pm
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Post by: JT on February 20, 2021, 07:42:25 pm
Had a nice Saturday supper. Oysters on the half shell with cilantro chutney and cucumber mignonette for an appetizer with a sazerac. A pesto and caramelized onion pizza with broiled oysters and garlic butter. Each time we were down to the crust of each slice that hunk of crust was smashed into the garlic butter and oyster liquor that overflowed into the pan. DeliciousYum!!! That looks great!
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Post by: BrewBama on March 09, 2021, 04:06:39 pm
(https://uploads.tapatalk-cdn.com/20210309/4c94771edabb943e49a44df30e30889c.jpg)
Post by: pete b on March 09, 2021, 06:32:17 pm
Post by: BrewBama on March 09, 2021, 07:00:14 pm
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Post by: pete b on March 10, 2021, 05:10:13 am
Post by: fredthecat on March 10, 2021, 07:06:15 am
I like both but a few years ago a Mexican restaurant in Hadley, MA started selling corn tortillas they make in stores and they are amazing while all the flour tortillas available here I have tried are crap (not exactly a Mexican food Mecca here). We keep our freezer stocked with those so pretty much always them for tacos. I occasionally make flour tortillas for burritos because we can’t get good ones but I haven’t perfected making nice thin large ones yet.
i live very far from mexico and any major latin american community, and my choices are to buy masa harina and make corn tortillas or buy big brand flour tortillas.
it is really disturbing that the manufactured flour tortillas can stay at room temp for 6 months. they do not mold. the ingredients list is long on them. terrible stuff imho.
Post by: BrewBama on March 10, 2021, 07:19:36 am
A lady was cooking black beans and tortillas for the kids in the schoolyard. She was making the tortillas by hand slapping them back and forth and cooking over a wood fire with cast iron pot and griddle.
She dipped us up a bowl of beans and a pile of those hot off the cast iron tortillas. Man, that was good eats.
Second best was Rosa’s Tortilla Factory in Midland/Odessa TX. We stopped for gas on a flight between Ft Hood and El Paso. The tower let us borrow the Cadillac to go get lunch.
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Post by: pete b on March 10, 2021, 09:04:18 am
Yea, supermarket flour tortillas have a long ingredient list. My wife is sensitive to preservatives and can only get burritoes and wraps at places that make their own because she will start coughing for an hour if they are commercially made ones.I like both but a few years ago a Mexican restaurant in Hadley, MA started selling corn tortillas they make in stores and they are amazing while all the flour tortillas available here I have tried are crap (not exactly a Mexican food Mecca here). We keep our freezer stocked with those so pretty much always them for tacos. I occasionally make flour tortillas for burritos because we can’t get good ones but I haven’t perfected making nice thin large ones yet.
i live very far from mexico and any major latin american community, and my choices are to buy masa harina and make corn tortillas or buy big brand flour tortillas.
it is really disturbing that the manufactured flour tortillas can stay at room temp for 6 months. they do not mold. the ingredients list is long on them. terrible stuff imho.
Post by: pete b on March 10, 2021, 09:05:30 am
Best corn tortillas I ever had were on the top of a mountain in Honduras. We were up there to retrieve the only refrigerator in the village that the traveling Dr kept the medicine in.Sound like great food memories.
A lady was cooking black beans and tortillas for the kids in the schoolyard. She was making the tortillas by hand slapping them back and forth and cooking over a wood fire with cast iron pot and griddle.
She dipped us up a bowl of beans and a pile of those hot off the cast iron tortillas. Man, that was good eats.
Second best was Rosa’s Tortilla Factory in Midland/Odessa TX. We stopped for gas on a flight between Ft Hood and El Paso. The tower let us borrow the Cadillac to go get lunch.
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Post by: Mardoo on March 10, 2021, 06:06:07 pm
i live very far from mexico and any major latin american community, and my choices are to buy masa harina and make corn tortillas or buy big brand flour tortillas.
it is really disturbing that the manufactured flour tortillas can stay at room temp for 6 months. they do not mold. the ingredients list is long on them. terrible stuff imho.
I’m in your situation too, and Mexican food is my soul food. I’ve gone as far as to nixtamalise my own corn and grind it to make my own masa. It takes a bit of planning, but not THAT much time. The masa lasts a week in the fridge. Good corn tortillas are just the best.
Post by: pete b on March 12, 2021, 05:43:41 pm
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Post by: BrewBama on March 12, 2021, 06:12:17 pm
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Post by: pete b on March 13, 2021, 05:04:48 am
Looks awesome. I did a classic as well: steak fingers w/pepper gravy and fries.I confess I was ignorant of these. I suspect it’s partly due to to regional availability. I see from google Dairy Queen is known for them and that brings back memories as DQ was kind of the only thing my hometown had growing up until a McDonald’s came in my teens. Haven’t been there in ages but always liked DQ better, the burgers were grilled, they had fried clams, and Mr. Misty’s with Dennis the Menace on the cup. And buster bars!
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As to the steak fingers: kind of a chicken fried steak with a peppery bechamel, no? Sounds decadent and tasty but sadly I would be allergic.
I am getting the impression that you, Brewbama, are not a vegan.
Post by: BrewBama on March 13, 2021, 05:28:04 am
DQ was huge in East TX. Belt Buster (hamburger), Dilly Bars (ice cream), Chili, Steak Finger baskets, etc. They must have had regional specialties.
The gravy is just a simple Béchamel Sauce heavy on the pepper.
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Post by: pete b on March 13, 2021, 06:36:50 am
No, I am definitely a carnivore.I guess the New England regional specialty was the fried clams. I preferred buster bars to dilly bars. The buster bars were also vanilla ice cream coated with the chocolate shell but were cylinder shaped and the top and bottom had a layer of fudge and peanuts.
DQ was huge in East TX. Belt Buster (hamburger), Dilly Bars (ice cream), Chili, Steak Finger baskets, etc. They must have had regional specialties.
The gravy is just a simple Béchamel Sauce heavy on the pepper.
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Post by: narcout on March 14, 2021, 02:21:20 pm
(https://i.imgur.com/kQHictL.jpg)
Post by: jeffy on March 14, 2021, 05:31:43 pm
Saison and clams...I want that.
(https://i.imgur.com/kQHictL.jpg)
Post by: santoch on March 20, 2021, 06:07:40 pm
We'll see how they turn out.
Post by: pete b on March 20, 2021, 06:26:25 pm
Saison and clams...I feel like you keep daring us to ask about the trippy poppy wallpaper.
(https://i.imgur.com/kQHictL.jpg)
Is it just me or is that some trippy ass poppy wallpaper?!
Post by: narcout on March 21, 2021, 04:57:29 pm
I feel like you keep daring us to ask about the trippy poppy wallpaper.
Is it just me or is that some trippy ass poppy wallpaper?!
It's not just you. I love that wallpaper (was already here when we bought the house). And it's totally opium poppies.
Post by: pete b on March 21, 2021, 05:02:02 pm
I love it too. It’s hilarious that it even exists, I wish I knew the company that made it, I would love to peruse their catalogue.I feel like you keep daring us to ask about the trippy poppy wallpaper.
Is it just me or is that some trippy ass poppy wallpaper?!
It's not just you. I love that wallpaper (was already here when we bought the house). And it's totally opium poppies.
Post by: BrewBama on March 26, 2021, 04:45:35 pm
(https://uploads.tapatalk-cdn.com/20210326/0e74beb1efc76680e16769e6e37e5220.jpg)
Post by: narcout on March 26, 2021, 05:56:53 pm
Honey Garlic glazed Cedar Plank grilled Salmon
Damn, that looks great.
I tried grilling a whole spatchcocked chicken last weekend. It turned out pretty well for a first try.
(https://i.imgur.com/HL8KKie.jpg)
Post by: JT on March 26, 2021, 06:24:48 pm
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Post by: pete b on March 26, 2021, 07:10:11 pm
Post by: pete b on April 04, 2021, 04:39:07 pm
Using your typical stone wood fired grill sheet metal wet towel method.
(https://uploads.tapatalk-cdn.com/20210404/7090f82db1167c91c6d4e3dada09a291.jpg)(https://uploads.tapatalk-cdn.com/20210404/a1634a88638b26756046701c42060257.jpg)(https://uploads.tapatalk-cdn.com/20210404/ccb8a896e5c879e46b8d818b3144cca7.jpg)
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Post by: tommymorris on April 04, 2021, 04:46:01 pm
Smoking s turkey. Chance to say "spatchcock".Maybe your next beer can be Spatchcock IPA.
Using your typical stone wood fired grill sheet metal wet towel method.
(https://uploads.tapatalk-cdn.com/20210404/7090f82db1167c91c6d4e3dada09a291.jpg)(https://uploads.tapatalk-cdn.com/20210404/a1634a88638b26756046701c42060257.jpg)(https://uploads.tapatalk-cdn.com/20210404/ccb8a896e5c879e46b8d818b3144cca7.jpg)
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Post by: BrewBama on April 04, 2021, 08:38:30 pm
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Post by: tommymorris on April 05, 2021, 02:40:14 pm
Post by: pete b on April 05, 2021, 06:52:43 pm
Post by: BrewBama on April 12, 2021, 05:33:11 pm
After yard work, my thoughts for tonight’s supper turned to Pork Steak, Black Eye Peas and Corn bread.
First, i seasoned them with SPOG and seared them off like the ribeye i grilled Sunday. Then i placed them into a bed of BBQ sauce and covered them with the rest of the bottle. I let them percolate covered until a wood skewer slid in like a hot knife thru butter. Zero resistance.
I rendered some bacon and sautéed half an onion in the fat. I added a bit of SPOG and some hatch chilis. The peas went into this concoction for a slow simmer.
The corn bread was from a box and to those instructions I added corn, cheese, hatch chilis, half a stick of butter and a touch of sugar.
Cheers!
Post by: pete b on April 12, 2021, 06:55:24 pm
(https://uploads.tapatalk-cdn.com/20210412/b2defcbc4f22a467eb517c5efb63c921.jpg)Wow that looks tasty! I love cheese and peppers in cornbread.
After yard work, my thoughts for tonight’s supper turned to Pork Steak, Black Eye Peas and Corn bread.
First, i seasoned them with SPOG and seared them off like the ribeye i grilled Sunday. Then i placed them into a bed of BBQ sauce and covered them with the rest of the bottle. I let them percolate covered until a wood skewer slid in like a hot knife thru butter. Zero resistance.
I rendered some bacon and sautéed half an onion in the fat. I added a bit of SPOG and some hatch chilis. The peas went into this concoction for a slow simmer.
The corn bread was from a box and to those instructions I added corn, cheese, hatch chilis, half a stick of butter and a touch of sugar.
Cheers!
Post by: erockrph on April 12, 2021, 07:35:27 pm
(https://uploads.tapatalk-cdn.com/20210412/b2defcbc4f22a467eb517c5efb63c921.jpg)Cast iron skillet cornbread? I have the urge to reach onto that plate and snap that crunchy bit off the edge of it.
After yard work, my thoughts for tonight’s supper turned to Pork Steak, Black Eye Peas and Corn bread.
First, i seasoned them with SPOG and seared them off like the ribeye i grilled Sunday. Then i placed them into a bed of BBQ sauce and covered them with the rest of the bottle. I let them percolate covered until a wood skewer slid in like a hot knife thru butter. Zero resistance.
I rendered some bacon and sautéed half an onion in the fat. I added a bit of SPOG and some hatch chilis. The peas went into this concoction for a slow simmer.
The corn bread was from a box and to those instructions I added corn, cheese, hatch chilis, half a stick of butter and a touch of sugar.
Cheers!
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Post by: BrewBama on April 12, 2021, 08:23:12 pm
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Post by: JT on April 16, 2021, 03:45:26 am
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Post by: HopDen on April 23, 2021, 05:37:51 pm
Friday Night Pizza!! Red with San Marzano, red
onion, jalapeños, pepperoni and Calabrian Hot Honey.
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Post by: BrewBama on April 23, 2021, 06:50:02 pm
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Post by: DanVanceZsrW on May 06, 2021, 07:50:20 am
Post by: JT on May 08, 2021, 03:53:52 pm
Lastly, a blend of garden herbs includes fresh oregano, basil, cilantro and parsley. It’s good!
(https://uploads.tapatalk-cdn.com/20210508/baeb7a07bafcca299a22c96d69aa1bde.jpg)(https://uploads.tapatalk-cdn.com/20210508/f121e6f1027491f2a138b76a06c1a29a.jpg)(https://uploads.tapatalk-cdn.com/20210508/397bf3106adc203b6a05a4a1847e5544.jpg)
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Post by: jackallan on May 11, 2021, 09:42:17 pm
Post by: Slowbrew on May 12, 2021, 05:13:02 am
Im doing some ribs! could someone let me know how to add an image?
Here's the "sticky" thread for adding an image: https://www.homebrewersassociation.org/forum/index.php?topic=20.0
Paul
Post by: JT on May 12, 2021, 05:19:03 am
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Post by: JT on May 23, 2021, 03:59:36 pm
(https://uploads.tapatalk-cdn.com/20210523/75e7822d3898fea66217f68e584ff756.jpg)(https://uploads.tapatalk-cdn.com/20210523/a7346b4aff5e2ed2fff620064535c6db.jpg)(https://uploads.tapatalk-cdn.com/20210523/c31557185f13a96f17c43ae43c21741c.jpg)
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Post by: erockrph on May 23, 2021, 04:42:33 pm
Rainbow trout tonight. And Hellles.Nice! Did you catch them yourself?
(https://uploads.tapatalk-cdn.com/20210523/75e7822d3898fea66217f68e584ff756.jpg)(https://uploads.tapatalk-cdn.com/20210523/a7346b4aff5e2ed2fff620064535c6db.jpg)(https://uploads.tapatalk-cdn.com/20210523/c31557185f13a96f17c43ae43c21741c.jpg)
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Post by: JT on May 23, 2021, 04:44:44 pm
Not this time. These were store bought.Rainbow trout tonight. And Hellles.Nice! Did you catch them yourself?
(https://uploads.tapatalk-cdn.com/20210523/75e7822d3898fea66217f68e584ff756.jpg)(https://uploads.tapatalk-cdn.com/20210523/a7346b4aff5e2ed2fff620064535c6db.jpg)(https://uploads.tapatalk-cdn.com/20210523/c31557185f13a96f17c43ae43c21741c.jpg)
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Post by: fredthecat on May 23, 2021, 06:45:27 pm
Rainbow trout tonight. And Hellles.
(https://uploads.tapatalk-cdn.com/20210523/75e7822d3898fea66217f68e584ff756.jpg)(https://uploads.tapatalk-cdn.com/20210523/a7346b4aff5e2ed2fff620064535c6db.jpg)(https://uploads.tapatalk-cdn.com/20210523/c31557185f13a96f17c43ae43c21741c.jpg)
nice dude, its important to eat fish at least once a month. rainbow trout is healthier than salmon too i believe due to less farming of it.
Post by: pete b on May 23, 2021, 07:11:19 pm
It must be geographical. I get some really great wild salmon at a little local country store that comes in and sells out every Wednesday. We get it probably 3 times a month on average. It’s Faroe Island salmon and has marbled fat like prime rib, absolutely amazing.Rainbow trout tonight. And Hellles.
(https://uploads.tapatalk-cdn.com/20210523/75e7822d3898fea66217f68e584ff756.jpg)(https://uploads.tapatalk-cdn.com/20210523/a7346b4aff5e2ed2fff620064535c6db.jpg)(https://uploads.tapatalk-cdn.com/20210523/c31557185f13a96f17c43ae43c21741c.jpg)
nice dude, its important to eat fish at least once a month. rainbow trout is healthier than salmon too i believe due to less farming of it.
I have only had wild rainbow trout, or any other trout, that myself or someone else has caught. Any trout I have seen at a store has been farmed. In fact I wonder if there are stricter laws against selling freshwater wild caught fish because I never see wild trout or catfish, it’s always farmed.
Post by: JT on May 23, 2021, 07:13:56 pm
It must be geographical. I get some really great wild salmon at a little local country store that comes in and sells out every Wednesday. We get it probably 3 times a month on average. It’s Faroe Island salmon and has marbled fat like prime rib, absolutely amazing.Rainbow trout tonight. And Helles.
(https://uploads.tapatalk-cdn.com/20210523/75e7822d3898fea66217f68e584ff756.jpg)(https://uploads.tapatalk-cdn.com/20210523/a7346b4aff5e2ed2fff620064535c6db.jpg)(https://uploads.tapatalk-cdn.com/20210523/c31557185f13a96f17c43ae43c21741c.jpg)
nice dude, its important to eat fish at least once a month. rainbow trout is healthier than salmon too i believe due to less farming of it.
I have only had wild rainbow trout, or any other trout, that myself or someone else has caught. Any trout I have seen at a store has been farmed. In fact I wonder if there are stricter laws against selling freshwater wild caught fish because I never see wild trout or catfish, it’s always farmed.
Yes, this was farmed trout.
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Post by: pete b on June 02, 2021, 07:28:04 pm
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Post by: JT on June 13, 2021, 03:51:36 pm
A quick weeknight meal of grilled chicken thighs, onions and peppers. Served with a salad. (https://uploads.tapatalk-cdn.com/20210603/d515154abfc4e4d34c83c5fc65048905.jpg)Looks great Pete.
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Post by: JT on June 13, 2021, 03:53:07 pm
(https://uploads.tapatalk-cdn.com/20210613/f7f45f99d6445a5ae6532f51e85f1b46.jpg)
(https://uploads.tapatalk-cdn.com/20210613/13f8c3afc1ce19ad09e33afd860dc93c.jpg)
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Post by: BrewBama on June 13, 2021, 05:02:29 pm
I am doing a Bacon, Spinach, Mushroom stuffed Beef Petit Tender with a wine pan sauce. I’ll throw a photo up when it’s ready.
(https://uploads.tapatalk-cdn.com/20210613/7c8abf3cecd8efd73b6a88adb1722ef4.jpg)
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Post by: pete b on June 14, 2021, 07:37:04 pm
For years I regarded iceberg with derision due to it's ubiquity growing up and association with school cafeterias, bad sandwiches, etcetera. Now, especially fresh, I love the crisp, crunchy deal it brings.
This was served with duck eggs florentine.(https://uploads.tapatalk-cdn.com/20210615/d5d068cf5f185f073820b0290421c089.jpg)
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Post by: erockrph on June 14, 2021, 07:51:32 pm
Since this thread is very protein heavy I figured I would add something from the garden. This is an iceberg from the garden split in half with a creamy herb dressing made from dill, chives, and parsley and topped with shredded radish, all freshly picked from the garden.
For years I regarded iceberg with derision due to it's ubiquity growing up and association with school cafeterias, bad sandwiches, etcetera. Now, especially fresh, I love the crisp, crunchy deal it brings.
This was served with duck eggs florentine.(https://uploads.tapatalk-cdn.com/20210615/d5d068cf5f185f073820b0290421c089.jpg)
Nice! I got a late start on the garden this year, so I'm a long ways off from this kind of meal.
I love my ducks, and their eggs are fantastic for baking, but I'm not sure if I could eat them poached. I've tried them fried and hard-boiled, but the whites have a bit of a rubbery consistency compared to a chicken egg that I just can't get past. Maybe I'll try it sometime to see if cooking in water affects the firmness of the whites somehow.
Post by: pete b on June 15, 2021, 05:06:14 am
I know what you mean about the whites, I don’t think I would be into a hard boiled duck eggs. I really like duck eggs in shakshuka. After cracking the eggs into their divots I carefully work the whites into the sauce while keeping the yolks intact. The whites don’t get rubbery, they almost become part of the sauce, and the yolks are sublime.Since this thread is very protein heavy I figured I would add something from the garden. This is an iceberg from the garden split in half with a creamy herb dressing made from dill, chives, and parsley and topped with shredded radish, all freshly picked from the garden.
For years I regarded iceberg with derision due to it's ubiquity growing up and association with school cafeterias, bad sandwiches, etcetera. Now, especially fresh, I love the crisp, crunchy deal it brings.
This was served with duck eggs florentine.(https://uploads.tapatalk-cdn.com/20210615/d5d068cf5f185f073820b0290421c089.jpg)
Nice! I got a late start on the garden this year, so I'm a long ways off from this kind of meal.
I love my ducks, and their eggs are fantastic for baking, but I'm not sure if I could eat them poached. I've tried them fried and hard-boiled, but the whites have a bit of a rubbery consistency compared to a chicken egg that I just can't get past. Maybe I'll try it sometime to see if cooking in water affects the firmness of the whites somehow.
Do you have a rule of thumb for baking with duck eggs, like 1 duck egg =2 chicken eggs?
Post by: denny on June 15, 2021, 07:54:05 am
Post by: erockrph on June 15, 2021, 03:58:31 pm
I usually sub 1:1, because most of the extra volume is yolk so in something like a cake it comes out similar but just more moist.I know what you mean about the whites, I don’t think I would be into a hard boiled duck eggs. I really like duck eggs in shakshuka. After cracking the eggs into their divots I carefully work the whites into the sauce while keeping the yolks intact. The whites don’t get rubbery, they almost become part of the sauce, and the yolks are sublime.Since this thread is very protein heavy I figured I would add something from the garden. This is an iceberg from the garden split in half with a creamy herb dressing made from dill, chives, and parsley and topped with shredded radish, all freshly picked from the garden.
For years I regarded iceberg with derision due to it's ubiquity growing up and association with school cafeterias, bad sandwiches, etcetera. Now, especially fresh, I love the crisp, crunchy deal it brings.
This was served with duck eggs florentine.(https://uploads.tapatalk-cdn.com/20210615/d5d068cf5f185f073820b0290421c089.jpg)
Nice! I got a late start on the garden this year, so I'm a long ways off from this kind of meal.
I love my ducks, and their eggs are fantastic for baking, but I'm not sure if I could eat them poached. I've tried them fried and hard-boiled, but the whites have a bit of a rubbery consistency compared to a chicken egg that I just can't get past. Maybe I'll try it sometime to see if cooking in water affects the firmness of the whites somehow.
Do you have a rule of thumb for baking with duck eggs, like 1 duck egg =2 chicken eggs?
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Post by: pete b on June 15, 2021, 05:27:09 pm
Sounds nice. Ever try popovers with duck eggs?I usually sub 1:1, because most of the extra volume is yolk so in something like a cake it comes out similar but just more moist.I know what you mean about the whites, I don’t think I would be into a hard boiled duck eggs. I really like duck eggs in shakshuka. After cracking the eggs into their divots I carefully work the whites into the sauce while keeping the yolks intact. The whites don’t get rubbery, they almost become part of the sauce, and the yolks are sublime.Since this thread is very protein heavy I figured I would add something from the garden. This is an iceberg from the garden split in half with a creamy herb dressing made from dill, chives, and parsley and topped with shredded radish, all freshly picked from the garden.
For years I regarded iceberg with derision due to it's ubiquity growing up and association with school cafeterias, bad sandwiches, etcetera. Now, especially fresh, I love the crisp, crunchy deal it brings.
This was served with duck eggs florentine.(https://uploads.tapatalk-cdn.com/20210615/d5d068cf5f185f073820b0290421c089.jpg)
Nice! I got a late start on the garden this year, so I'm a long ways off from this kind of meal.
I love my ducks, and their eggs are fantastic for baking, but I'm not sure if I could eat them poached. I've tried them fried and hard-boiled, but the whites have a bit of a rubbery consistency compared to a chicken egg that I just can't get past. Maybe I'll try it sometime to see if cooking in water affects the firmness of the whites somehow.
Do you have a rule of thumb for baking with duck eggs, like 1 duck egg =2 chicken eggs?
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Post by: pete b on June 15, 2021, 07:59:50 pm
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Post by: erockrph on June 16, 2021, 04:21:44 am
Sounds nice. Ever try popovers with duck eggs?
No, but that sounds amazing. I will file that idea away for soup season
Post by: pete b on June 16, 2021, 04:38:27 am
They can be nice in the summer filled with a nice chicken salad or such.Sounds nice. Ever try popovers with duck eggs?
No, but that sounds amazing. I will file that idea away for soup season
Post by: JT on June 20, 2021, 03:11:26 pm
Smoked & grilled chicken wing sections and shrimp for good measure.
My wife assisted with an awesome strawberry pie, my oldest boy made the whipped cream.
(https://uploads.tapatalk-cdn.com/20210620/c8ce56b7284516d8c9d50911eb84ac35.jpg)
(https://uploads.tapatalk-cdn.com/20210620/67afa7f88f70db88d427e52a0604f5ad.jpg)
(https://uploads.tapatalk-cdn.com/20210620/caff04ebedb95f48836ca42a1e7683dc.jpg)
(https://uploads.tapatalk-cdn.com/20210620/c0ad2a14410384ad317f8c8d3de786b2.jpg)
(https://uploads.tapatalk-cdn.com/20210620/cee7ce7345874d288591f1faa0eec62b.jpg)
(https://uploads.tapatalk-cdn.com/20210620/f7d95021498115d50902ff8144ebffd7.jpg)
(https://uploads.tapatalk-cdn.com/20210620/5f5b228fa1010f29ab335efc17e1ac20.jpg)
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Post by: pete b on June 21, 2021, 05:13:52 am
Post by: JT on June 30, 2021, 06:52:18 pm
That all looks fantastic. Do you eat the shrimp with the shell on?I have not
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Post by: pete b on July 12, 2021, 09:18:06 am
I brined the wings in the morning and made them confit by cooking them at 250 with duck fat, tons of minced garlic scape, and some red pepper flakes. They were then crisped on the grill and served with garlic scape pesto. I think I will always confit chicken wings, they were the best wings I ever had.(https://uploads.tapatalk-cdn.com/20210712/3e6d9fced0548b98571d42ce5828c07d.jpg)
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Post by: HopDen on July 17, 2021, 07:49:28 am
72 hour ferment. Sauce is a balsamic reduction with honey and fig jam. Toppings were jalapeños, red onion, smoked pork and machengo cheese and topped with peaches.
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Post by: JT on July 17, 2021, 07:59:33 am
Friday Night Pizza(https://uploads.tapatalk-cdn.com/20210717/26634b8e3333aeb4721137ad1eb48221.jpg)I want a slice of this.
72 hour ferment. Sauce is a balsamic reduction with honey and fig jam. Toppings were jalapeños, red onion, smoked pork and machengo cheese and topped with peaches.
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Post by: JT on July 17, 2021, 08:00:32 am
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Post by: JT on July 17, 2021, 08:01:26 am
We had garlic scape chicken wings last night with broccoli and Fava beans from the garden last night along with a caesar salad.Need to try this method for wings. Looks good Pete!
I brined the wings in the morning and made them confit by cooking them at 250 with duck fat, tons of minced garlic scape, and some red pepper flakes. They were then crisped on the grill and served with garlic scape pesto. I think I will always confit chicken wings, they were the best wings I ever had.(https://uploads.tapatalk-cdn.com/20210712/3e6d9fced0548b98571d42ce5828c07d.jpg)
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Post by: tommymorris on July 17, 2021, 09:31:40 am
Friday Night Pizza(https://uploads.tapatalk-cdn.com/20210717/26634b8e3333aeb4721137ad1eb48221.jpg)That sounds good. Looks great.
72 hour ferment. Sauce is a balsamic reduction with honey and fig jam. Toppings were jalapeños, red onion, smoked pork and machengo cheese and topped with peaches.
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Post by: fredthecat on August 03, 2021, 03:44:44 pm
(https://i.imgur.com/0oxrbRK.jpg)
not a great pic, but a ~4lb pork shoulder smoked for 4 hours then finished in the oven. i let my kid choose the herbs and spices. and i made a vinegar and paprika sauce.
Post by: denny on August 03, 2021, 04:19:28 pm
Post by: HopDen on August 03, 2021, 04:52:48 pm
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Post by: BrewBama on August 03, 2021, 05:32:59 pm
Experimenting with a new process for pizza dough from Vito Lacopelli. So far I am impressed with the softness of the raw dough. Will cook it in a few hours and post another pic. (https://uploads.tapatalk-cdn.com/20210803/a896d5d87264f50e161159f35f5aaa18.jpg)Beautiful
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Post by: HopDen on August 03, 2021, 06:41:14 pm
Experimenting with a new process for pizza dough from Vito Lacopelli. So far I am impressed with the softness of the raw dough. Will cook it in a few hours and post another pic. (https://uploads.tapatalk-cdn.com/20210803/a896d5d87264f50e161159f35f5aaa18.jpg)(https://uploads.tapatalk-cdn.com/20210804/dbd17ec95270afc1183b7878633a4f0e.jpg)
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Correction on the last name, it’s Iacopelli. Pizza dough was very good! Could have cooked it 2-3 minutes longer. Cooked at 550* in a home oven. Will do one more tmrrw because pizza is a duly requirement!!
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Post by: nateo on August 04, 2021, 12:39:23 pm
Post by: HopDen on August 04, 2021, 03:52:27 pm
Dunno if you've tried cooking pizza on the grill, but it works really well for thin crusts like that. You par cook one side, flip it and add the ingredients while the other side cooks. It's the closest I've come to pizza oven pizza at home.
Funny that you mentioned that! I would put my pizza stone on the grill, set temp to highest setting add wood chips in a foil packet and cook until completion.
Post by: nateo on August 04, 2021, 03:57:16 pm
Post by: HopDen on August 04, 2021, 04:29:46 pm
It takes a little finessing but you can cook the dough directly on the grill grates too.
I will try that method!! Always like trying different ways.
Post by: nateo on August 05, 2021, 07:24:52 am
https://www.seriouseats.com/the-pizza-lab-how-to-top-grilled-pizzas
Post by: pete b on August 07, 2021, 08:59:06 am
Homegrown honey is also a welcome honey gift.(https://uploads.tapatalk-cdn.com/20210807/b50fee8ac26c098341e01d4f354a8e69.jpg)
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Post by: narcout on August 21, 2021, 08:14:52 pm
I like to serve it over brown rice, pasta, or lentils.
(https://hosting.photobucket.com/images/ff164/narcout/unnamed(6).jpg?width=1920&height=1080&fit=bounds) (https://hosting.photobucket.com/images/ff164/narcout/unnamed(6).jpg?width=1920&height=1080&fit=bounds)
Post by: JT on October 17, 2021, 04:04:03 pm
(https://uploads.tapatalk-cdn.com/20211017/5c46a7320ab048771639ad241e7a1d44.jpg)
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Post by: smkranz on October 17, 2021, 09:47:25 pm
Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made. Made about 6 finished quarts. The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork. Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth. Pretty amazing, so much so that people took some home to where I don’t have any left over.
(https://uploads.tapatalk-cdn.com/20211018/d7578dc15b4300589e48a0f70d384a12.jpg)
https://www.dartagnan.com/pork-stew-with-sweet-potatoes-and-prunes-recipe.html
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Post by: Fire Rooster on October 27, 2021, 03:36:34 pm
We had a small group (10 total) of club members over yesterday, ostensibly to help get rid of some left-over competition beers that wound up at my house. Well, that idea lasted for about 45 minutes (they don’t call them left-over competition beers for nothing!) before the good stuff started pouring.
Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made. Made about 6 finished quarts. The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork. Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth. Pretty amazing, so much so that people took some home to where I don’t have any left over.
(https://uploads.tapatalk-cdn.com/20211018/d7578dc15b4300589e48a0f70d384a12.jpg)
https://www.dartagnan.com/pork-stew-with-sweet-potatoes-and-prunes-recipe.html
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Very good, this one is a keeper for pork loin.
Cooked pork and onion/garlic in iron skillet, then continued with recipe in another skillet.
Just the wife and I, cut the recipe in half, enough for 2 nights. Used Bogle Merlot for the wine.
Served on a bed of basmati rice. We didn't care for the prunes, will omit next time.
Very good, thanks.
Post by: erockrph on October 28, 2021, 11:26:06 am
Good to hear that you think this will work without the prunes. I have a pork loin that is set for the smoker soon, and I will definitely have enough left over for a stew or something similar. This recipe is on my short list.We had a small group (10 total) of club members over yesterday, ostensibly to help get rid of some left-over competition beers that wound up at my house. Well, that idea lasted for about 45 minutes (they don’t call them left-over competition beers for nothing!) before the good stuff started pouring.
Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made. Made about 6 finished quarts. The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork. Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth. Pretty amazing, so much so that people took some home to where I don’t have any left over.
(https://uploads.tapatalk-cdn.com/20211018/d7578dc15b4300589e48a0f70d384a12.jpg)
https://www.dartagnan.com/pork-stew-with-sweet-potatoes-and-prunes-recipe.html
Sent from my iPad using Tapatalk
Very good, this one is a keeper for pork loin.
Cooked pork and onion/garlic in iron skillet, then continued with recipe in another skillet.
Just the wife and I, cut the recipe in half, enough for 2 nights. Used Bogle Merlot for the wine.
Served on a bed of basmati rice. We didn't care for the prunes, will omit next time.
Very good, thanks.
Post by: Fire Rooster on October 28, 2021, 12:03:19 pm
Good to hear that you think this will work without the prunes. I have a pork loin that is set for the smoker soon, and I will definitely have enough left over for a stew or something similar. This recipe is on my short list.We had a small group (10 total) of club members over yesterday, ostensibly to help get rid of some left-over competition beers that wound up at my house. Well, that idea lasted for about 45 minutes (they don’t call them left-over competition beers for nothing!) before the good stuff started pouring.
Anyway, I pulled together a double batch of Wild Boar Stew which is probably the best dish I’ve ever made. Made about 6 finished quarts. The recipe was for Pork Stew with Sweet Potatoes and Prunes, in which I substituted wild boar stew meat for the pork. Tweaked the recipe here and there including using pork stock instead of chicken stock, using about 1.5 times the amount of stock, added a few minced jalapeños, and adding some red wine vinegar at the end for some depth. Pretty amazing, so much so that people took some home to where I don’t have any left over.
(https://uploads.tapatalk-cdn.com/20211018/d7578dc15b4300589e48a0f70d384a12.jpg)
https://www.dartagnan.com/pork-stew-with-sweet-potatoes-and-prunes-recipe.html
Sent from my iPad using Tapatalk
Very good, this one is a keeper for pork loin.
Cooked pork and onion/garlic in iron skillet, then continued with recipe in another skillet.
Just the wife and I, cut the recipe in half, enough for 2 nights. Used Bogle Merlot for the wine.
Served on a bed of basmati rice. We didn't care for the prunes, will omit next time.
Very good, thanks.
Your not missing anything leaving out the prunes.
Red wine a must. It says best if made a few day earlier, not sure about that.
Smkranz got it right, needs a little heat, next time I'll use some pepper flakes.
Made it earlier in the day and was watery. Cooled down and put in fridge, by that
afternoon it was creamy/saucy. Nuked each serving two minutes for dinner, done.
Fancy recipes from that site.
https://www.dartagnan.com/recipes/
Post by: HopDen on October 29, 2021, 05:34:49 pm
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Post by: BrewBama on November 08, 2021, 08:40:24 am
(https://uploads.tapatalk-cdn.com/20211108/3ba7ba530489b02f1143b5201e0a3a8a.jpg)
(https://uploads.tapatalk-cdn.com/20211108/22bf1462ef91fd7a48d2f7302e246af8.jpg)
(https://uploads.tapatalk-cdn.com/20211108/c2b0bfba6831e76e21ec01407aaf7861.jpg)
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Post by: denny on November 08, 2021, 08:57:20 am
Post by: BrewBama on November 09, 2021, 07:55:00 pm
(https://uploads.tapatalk-cdn.com/20211110/ef98c83a96828d922bfb19cc745361bf.jpg)
(https://uploads.tapatalk-cdn.com/20211110/b9d27d26acb81460f12c4b7c7bfa28c7.jpg)
(https://uploads.tapatalk-cdn.com/20211110/1a6dbf60abdfd66cbc1072310bc0e46e.jpg)
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Post by: HopDen on November 27, 2021, 02:31:51 pm
Left is a white pizza w/ cheese blend, hot peppers, black olives and oregano. Right is a red with cheese blend, green peps, mushrooms and pepperoni.
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Post by: BrewBama on November 27, 2021, 06:32:04 pm
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Post by: BrewBama on January 10, 2022, 06:07:46 pm
(https://uploads.tapatalk-cdn.com/20220111/9a23184e7d0ef2a5510f6c0e5fcf705b.jpg)
(https://uploads.tapatalk-cdn.com/20220111/ffafd61da7292d0740207418d2134dbc.jpg)
(https://uploads.tapatalk-cdn.com/20220111/bf0ce02266a7821d96903076f99846eb.jpg)
Post by: berserkbrewing on February 19, 2022, 10:31:11 pm
Post by: HopDen on February 20, 2022, 06:33:22 am
I would share the recipe but Im too lazy to type it all out!!
Post by: BrewBama on February 20, 2022, 08:13:06 am
Post by: fredthecat on February 20, 2022, 02:44:40 pm
(https://i.pinimg.com/originals/99/61/56/99615636a072231436ff4dc31e8d3d78.jpg)
Post by: pete b on March 01, 2022, 05:24:21 pm
(https://uploads.tapatalk-cdn.com/20220302/2058bfc3601e7857f211f63cdead5f23.jpg)
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Post by: BrewBama on March 01, 2022, 05:30:38 pm
Cheers!
Post by: pete b on March 01, 2022, 05:50:13 pm
I did Cajun Fried Red Snapper (…but no photo).I bet it was great!
Cheers!
We have a lot of fun using the less observed holidays as a starting point for food and drinks. It makes life a bit more interesting.
Post by: pete b on May 10, 2022, 05:13:04 pm
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Post by: BrewBama on May 14, 2022, 05:44:30 pm
(https://uploads.tapatalk-cdn.com/20220514/bfa082b487ad6c0263159795b8049757.jpg)
(https://uploads.tapatalk-cdn.com/20220514/a55f352ae212a526b0c08d87a0937769.jpg)
Post by: pete b on May 18, 2022, 05:36:54 am
Chicken stuffed with mushroom/bacon/spinach served over velouté alongside rice and an English BitterI love tasty stuff inside other tasty stuff. I definitely don’t do enough stuffed things and intend to do more. As always your food looks great!
(https://uploads.tapatalk-cdn.com/20220514/bfa082b487ad6c0263159795b8049757.jpg)
(https://uploads.tapatalk-cdn.com/20220514/a55f352ae212a526b0c08d87a0937769.jpg)
Post by: pete b on May 22, 2022, 02:34:53 pm
(Not sure why the pic is so crappy).(https://uploads.tapatalk-cdn.com/20220522/23b4cb7f03a08782ba4ae84b4dea2f8d.jpg)
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Post by: tommymorris on May 22, 2022, 04:03:06 pm
Just kidding. Looks great
Post by: Bob357 on May 22, 2022, 05:42:37 pm
Post by: fredthecat on May 22, 2022, 05:55:40 pm
1/2# double smash cheeseburgers. Sorry no pics. Baked up a batch of sourdough wheat rolls and thawed out a pound of 50/50 ground top sirloin/brisket. Four ounce smash pattys with a slice of American cheese on each, served on still warm rolls with romaine, fresh picked scallions and my burger sauce with some home-made slaw on the side. Baked the rolls on the Traeger and the burgers on a griddle over a hot charcoal fire in the Weber kettle. Turned out great. Had been craving a grease dripping burger and the craving has been satisfied.
i believe in smash technique. seriouseats breaks down the theory behind it i think.
i grew up with half pork, half veal/beef, EGG (lol) breadcrumbs, spices, sauces in the meat mix and did that for the majority of my life.
i read an article that really broke down the rationale behind just using pure ground beef, not even salt on the interior of the burger. just smashing down some ground beef in the pain, seasoning it externally with salt heavily on both sides and thats it.
it just results in the juicyest, yet crispest burgers. i cant go back now because this is my new concept of what a burger should be.
https://www.seriouseats.com/the-burger-lab-salting-ground-beef
Post by: erockrph on May 24, 2022, 08:08:50 pm
They stopped making it years ago, but I saw the light when I started using Stubb's Burger Rub. The directions were to season one side of the burger, start with that side up and cook it most of the way, then flip it over onto the seasoned side just to get a crust on that side. Put it on the bun seasoned-side down so that's what hits your tongue first. I make my own burger seasoning now, but I follow the same steps - burgers on the grill, dust the tops with seasoning, flip, add cheese, serve.1/2# double smash cheeseburgers. Sorry no pics. Baked up a batch of sourdough wheat rolls and thawed out a pound of 50/50 ground top sirloin/brisket. Four ounce smash pattys with a slice of American cheese on each, served on still warm rolls with romaine, fresh picked scallions and my burger sauce with some home-made slaw on the side. Baked the rolls on the Traeger and the burgers on a griddle over a hot charcoal fire in the Weber kettle. Turned out great. Had been craving a grease dripping burger and the craving has been satisfied.
i believe in smash technique. seriouseats breaks down the theory behind it i think.
i grew up with half pork, half veal/beef, EGG (lol) breadcrumbs, spices, sauces in the meat mix and did that for the majority of my life.
i read an article that really broke down the rationale behind just using pure ground beef, not even salt on the interior of the burger. just smashing down some ground beef in the pain, seasoning it externally with salt heavily on both sides and thats it.
it just results in the juicyest, yet crispest burgers. i cant go back now because this is my new concept of what a burger should be.
https://www.seriouseats.com/the-burger-lab-salting-ground-beef
I grew up eating "meatloaf burgers", too. It is certainly a way to stretch out a pound of beef to feed a family, but fillers like egg and breadcrumbs are for loaves and balls, not burgers. I used to season the mix in my early days even though I didn't use fillers, but there is definitely a difference in consistency if you don't mix the salt inside the meat. The other key to texture is not using any beef leaner than 80-85%, especially in grilling when so much of the fat drips off.
Post by: fredthecat on May 24, 2022, 08:43:34 pm
They stopped making it years ago, but I saw the light when I started using Stubb's Burger Rub. The directions were to season one side of the burger, start with that side up and cook it most of the way, then flip it over onto the seasoned side just to get a crust on that side. Put it on the bun seasoned-side down so that's what hits your tongue first. I make my own burger seasoning now, but I follow the same steps - burgers on the grill, dust the tops with seasoning, flip, add cheese, serve.
I grew up eating "meatloaf burgers", too. It is certainly a way to stretch out a pound of beef to feed a family, but fillers like egg and breadcrumbs are for loaves and balls, not burgers. I used to season the mix in my early days even though I didn't use fillers, but there is definitely a difference in consistency if you don't mix the salt inside the meat. The other key to texture is not using any beef leaner than 80-85%, especially in grilling when so much of the fat drips off.
there is definitely some technique involved with that, i do like strong flavours so im sure someday ill try a seasoning thing to throw on while keeping a crust.
im trying to work with beef on occasion these days, i made some excellent blue/rare steaks last month. call me crazy but im working to get some methods for making raw beef. and a friend i know has been serving pork rare to his family (with kids) for a while now. pork and beef production is so clean now, the inside of both a piece of say pork or beef tenderloin that hasn't been punctured should be sterile. so im thinking i'll get a good quality beef tenderloin, freeze it a bit for cutting, cut off ~0.75cm on each side, removing all exterior parts and perhaps even sterilizing the knife between each cut, saving the sterile interior and slicing it up thinly, salting it and maybe seasoning it with sesame oil or something.
the other method is getting a super hot pan, touching every part of the tenderloin to the pan for 1 to 3 seconds, then cutting all that cooked part off. i just dont know how far the cooked part will extend into it.
i've eaten raw beef, liver, fish and seafood many dozens of times now. maybe i've gotten sick before from it, i know i likely have from fish (raw anchovies come to mind) sometimes, but nothing permanent.