Re: The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

[Guest]

The liver results:

I missed getting a picture of the whole chunk. This is part of it.


The 1st bowl of pate, about a # of liver:


And on a couple of crackers - need to alter the spices a bit but it's ok.

[aualum06]

Pate sounds delicious. Not really

[The Pantry]

Pate pics are broke on my end. Can you repost with imgur?

[The Pantry]

Never mind. They just appeared.

[Guest]

Tonight's effort on the smoker - Leg quarters, Eggs and Mac & Cheese.

[The Pantry]

Never thought about smoking eggs. How long?

And, how long for the chicken & mac?

[Guest]

Never thought about smoking eggs. How long?

And, how long for the chicken & mac?

They were both in for about 2 hours, which was too long. Next time I'll try an hour or so for both.

Eggs were really good but rubbery, the Mac/Cheese got a little too dry for me.

[The Pantry]

JMO...assuming the mac & cheese is already warm before going in the smoker I'd do it like in the oven...maybe 30 minutes just to pick up a kiss of smoke.

Also, not sure what wood you used but I would go with something light like pecan, which is also great for poultry.

[aualum06]

Pork loin effort number two coming Saturday

[The Pantry]

Pork loin effort number two coming Saturday

Bacon wrap? I use broken skewers to secure because they're sturdier than toothpicks.

[aualum06]

Wasn't impressed with how the bacon turned out first time, I'm going to roll without bacon this time

[The Pantry]

That's cool. The bacon isn't there to eat...more to add flavor and fat. Whatever you do, pull it to tent at 135-140. Go beyond and it'll start to dry out. Don't fear the pink.

[Guest]

Tonight we tried ribs. They were good, easily edible but not the greatest I've ever had. Overall a very solid 1st effort at them.

[DWags]

Beautiful

[Guest]

Beautiful

Thanks Wags...got 21 for lunch Sunday and we're going to try the Ribs again and a couple Butts.

[aualum06]

How did you sauce the ribs?

[Guest]

How did you sauce the ribs?

After they were done we sauced them and put them back in for 15 or so.

[Guest]

Butt at 186 and climbing.
Ribeyes nearly to medium.
Ribs looking good.
Mac & Cheese in the smoker.
Baked Beans in the smoker.
Eggs in the smoker.
Corn bread in the pans and ready for the oven.

110 minutes to plating. 20+ relatives on the road here.
I'm ready for them I think.
Pictures to follow later.

[aualum06]

Pulled the pork loin at 145 yesterday just enough pink to make me happy. Problem was my smoker decided it didn't want to smoke correctly so I didn't get a lock of smokey flavor. Brown sugar is my new favorite spice.

[Guest]

No pics from yesterday, in all the hoohaw I forgot to take them. The butt was a huge hit, it and the newly refined Mac & cheese recipe sold out. Ribs were tender but probably on the smoker for too long, the Ribeyes definitely were. The Baked Beans were just ok. The Corn Bread was just a Jiffy mix which I hadn't made in ages and is actually surprisingly good, I guess nearly 100 years of practice pays off. Tried some eggs again and for the 2nd time they were nothing special, I think I'll drop that idea for now.

We're going to practice again this week later on Chicken and Ribeyes.

[aualum06]

Trying some spare ribs today

Salt, pepper, brown sugar. Mesquite smoke.

[The Pantry]

True confession: Co-worker is a far more inspired cook than I.

Brought slices of smoked, stuffed fatties he made over the weekend into work today. Italian sausage he ground and seasoned to a perfect mix of mild and hot. Stuffed with red bell peppers, onions, asparagus, fresh morels...and string cheese.

Was outstanding.

[pulling69]

You pork butt masters have an item of interest over at Woot:

https://shirt.woot.com/offers/wanna-rub-my-butt?ref=w_cnt_gw_zlm_bs_4

[Guest]

Women's Health‏Verified account @WomensHealthMag
Blogger bakes sourdough bread using her own vaginal yeast: http://spr.ly/60148ckln

[The Pantry]

^ Turtleneck's girlfriend?

[Nordic]

Full disclosure: I'm an awful cook. Sadly, I'm usually the one that makes dinner simply do to timing. I should probably read this thread.

I'm not sure if this meets the criteria of this thread, but here we go. I'm making some refried beans and I figured I'd give the uncut play-by-play. Sit back, relax and probably enjoy a laugh...

Step 1: Cooking the beans in the crockpot over night because I'm lazy. 1lb of pinto beans and eyeballed amounts of onion flakes/powder, cumin and garlic. Filled halfway with water and set the to High. Too much water? Too high? We'll shall see in the morning.



Edit: Pic was pre-spices added.

[CheesySpartan]

Full disclosure: I'm an awful cook. Sadly, I'm usually the one that makes dinner simply do to timing. I should probably read this thread.

I'm not sure if this meets the criteria of this thread, but here we go. I'm making some refried beans and I figured I'd give the uncut play-by-play. Sit back, relax and probably enjoy a laugh...

Step 1: Cooking the beans in the crockpot over night because I'm lazy. 1lb of pinto beans and eyeballed amounts of onion flakes/powder, cumin and garlic. Filled halfway with water and set the to High. Too much water? Too high? We'll shall see in the morning.



Edit: Pic was pre-spices added.

Can't wait!...Not really. Good luck?

[Nordic]

Update.  Wife wakes me up at 6:00 this morning to say I should of put the crockpot on Low, not High. I tell my sous chef to turn it on Warm and roll over.  So now we have...

Step 2: Cook on High for 5 hours, turn to Warm till you wake up.

Checked on them a little bit ago and they look and taste nice.  I think they are ready for Step 3.

[Nordic]

Step 3: 2 Tbsp of Veg Oil, more random onion/garlic/cumin



Step 4: Add beans, stir and cook for a bit



Step 5: Mash beans like an ogre



Lunch! I did it! Fell free to copy my recipe or repost on Pinterest.

[CheesySpartan]

I can't wait till you make scrambled eggs for us next Nordy!

[The Pantry]

Have not smoked a brisket in 2 years.  GFS has choice for $2.39# thru June 10.

Gordon Food Service

[The Pantry]

Employer gave us all .turkeys last Thanksgiving.  Of course,  they were frozen and we got them the Wednesday just before.

Spatchcocked and threw it on the WSM (400º) a half hour ago.  Olive oil and dijon mustard to help make the celtic sea salt, black pepper, and Montreal chicken seasoning stick.  Discovered I was out of pecan so using apple wood instead.  Bird is a little over 13# and should be done in less than 2 1/2 total hours with one flip.

[The Pantry]

Well, this has turned into a semi-clusterfuck. While flipping the bird the smoker top rack tipped down on one side and the bird slipped down and covered one of the wire rack handles. Decided to just let the bird go and drop onto the second level rack.

This thing won't be pretty when it's done.

[The Pantry]

Pic before the flip

[WhiteBoyHatcher]

Doesn't matter how it looks if it tastes good!

FYI for any charcoal folks out there, Lowes is having a sale on Royal Oak briquettes. They burn really nice and don't have the Kingsford bitterness. Typically a 15.4 lb bag sells for $5.99 but they are on sale, 2 bags for $8. Limit 6. That's a solid deal.

[Guest]

Pic before the flip

How'd it turn out?

I've got to go to Bay city in the next couple days so I'm going to grab a couple of the Gordon's briskets for this weekend.

[The Pantry]

Pic before the flip

How'd it turn out?

I've got to go to Bay city in the next couple days so I'm going to grab a couple of the Gordon's briskets for this weekend.

Like expected, it wasn't as pretty as other birds I've done



Did it without a temp monitor.  Didn't probe until about 2 hours 15 minutes.  Thigh area was at 195, much higher than I expected or wanted.  Pulled it and grabbed a leg before taking the pic.  It was tasty but the breast meat ended up a little dry.  Carved off the breast chunks after it cooled and put them in a ziploc...should be good for smoked turkey salad sandwiches with celery, onion, and either mayo or Greek yogurt to add some moisture.

Usually keep the carcass to make stock but not this one.  Though it said "Amish" the bag also listed the usual ingredients in store bought turkeys.

[WhiteBoyHatcher]

Pics of dinner tonight for you savages.

[Guest]

Pics of dinner tonight for you savages.

Looks good, did you give the kids cereal? ;=)

[WhiteBoyHatcher]

Actually yes. The 7 year old wanted oatmeal.

My family does not eat what I eat typically. They are not interested in my meat/protein heavy foods so I just go it alone.

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