[JT]

My awesome wife prepared a surf and turf meal for us this weekend.  Ribeye steak covered with sauteed mushrooms, baked lobster tails, shrimp, loaded baked potatoes and spinach salad.  I normally grill steaks but these turned out great in cast iron. 
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.

[BrewBama]

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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Dang, tasty looking pie!  What are you using to cook them?

Just a home oven for this pie.


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[JT]

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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Dang, tasty looking pie!  What are you using to cook them?

Just a home oven for this pie.


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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.
Thinking I'm just cooking too hot.

[Robert]

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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Dang, tasty looking pie!  What are you using to cook them?

Just a home oven for this pie.


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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.
Thinking I'm just cooking too hot.

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.

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[BrewBama]

I get 550*F in the oven. I position the rack into the very highest position. I find the top and bottom are done at the me time this way.

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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[Robert]

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.

[BrewBama]

My wife says it’s burnt. I say it’s just right!


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[Robert]

My wife says it’s burnt. I say it’s just right!


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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. 

[BrewBama]

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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[Bklmt2000]

My latest batch of wings; made these a couple of weeks ago (first batch I'd made in a while)

Wings prepped in my usual manner, seasoned, and ready for a date with the grill:



Wings deployed: (added a chunk of pecan wood to the grate right after taking this pic)



Thirty minutes in, and flipped:



Sixy minutes in, sauced (wings sat on the grill for a few minutes to let the sauce set up), plated, and ready for devouring:



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.   

[MattyAHA]

roasted chicken with asparagus risotto

[JT]

Hickory and Cherry wood smoked Pork Shoulder.  Homemade Carolina Mustard and Kansas City sauces all bottled up.  Pint of Bitter from the tap.  Plated with a Helles.

[BrewBama]

Good lookin cookin!


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[Visor]

   The first Godzilla Burger of the year, the quintessence of simple American culinary hedonism! T-shirt weather this evening when a week ago it was Carhardt weather. Unfortunately the AHA is hostile to it's members who have, want or need smart phones so no pictures . BRAAAAP. Scuse me.

[BrewBama]

I just started an Eye of Round Roast for tomorrow’s supper.  Olive Oil + SPOG. Down for a 20 hr hot water bath.




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