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

[DWags]

I’m on dinners drive in and drives. They’re at a fusion restaurant in Chicago that combines Asian and Latin. Looks great.

I like that show too.....I try to watch these when I'm not smoking, otherwise I get powerful munchies.

I have a thread here where I was drunk and hungry and only popcorn in the house to eat. I watched a cooking show and made an ass of myself eating it.

[Guest]

I like that show too.....I try to watch these when I'm not smoking, otherwise I get powerful munchies.

I have a thread here where I was drunk and hungry and only popcorn in the house to eat. I watched a cooking show and made an ass of myself eating it.

Another Favorite is Andrew Zimmern - either Bizarre Foods or Delicious Destinations. Along with the British baking and Diners & Drive ins they're my go to cooking shows. Some of the shit that Zimmern eats you couldn't get me near and I consider myself an adventurous eater.

[aualum06]

What temp you guys smoke your pork to? 150ish?

And I like diners, drive ins and dive too. Interesting to see how stuff is made.

[MSU addict]

What temp you guys smoke your pork to? 150ish?

And I like diners, drive ins and dive too. Interesting to see how stuff is made.

Pork butt?  Needs to be over 195, I pull mine at 203 or so.

It is safe to eat at lower temp, but it won't taste very good.  You need to break down the collagen and connective tissue - generally the lower and slower the better.  

It is not a steak.

[aualum06]

What temp you guys smoke your pork to? 150ish?

And I like diners, drive ins and dive too. Interesting to see how stuff is made.

Pork butt?  Needs to be over 195, I pull mine at 203 or so.

It is safe to eat at lower temp, but it won't taste very good.  You need to break down the collagen and connective tissue - generally the lower and slower the better.  

It is not a steak.

I've got a small loin, last time I think I went 160 and it was to done

[WhiteBoyHatcher]

No. You didn't do it right.

[WhiteBoyHatcher]

Addict is right... It was probably dry and tough and you thought it was undercooked. It was the opposite. When pork shoulder is done it should fall apart with very little effort. Like you can use your hands to shred it (with gloves... It would obviously be hot). Take it to 205 or higher.

Also ymmv but I find that worrying about cooking temperature and trying to keep it at a certain temp or range is overrated. Connective tissue will break down at 325+ the same way it will at 225. And it will save you some time.

[The Pantry]

Pork butt?  Needs to be over 195, I pull mine at 203 or so.

It is safe to eat at lower temp, but it won't taste very good.  You need to break down the collagen and connective tissue - generally the lower and slower the better.  

It is not a steak.

I've got a small loin, last time I think I went 160 and it was to done

This seems like deja vu. Haven't we been over this before? Pretty sure I mentioned wrapping pork loin in bacon and pulling to tent at 145 internal.

[WhiteBoyHatcher]

Ah, I see you edited to clarify loin.

[aualum06]

I've got a small loin, last time I think I went 160 and it was to done

This seems like deja vu. Haven't we been over this before? Pretty sure I mentioned wrapping pork loin in bacon and pulling to tent at 145 internal.

Yeah I'm pretty sure we have.....

[The Pantry]

Are you talking pork tenderloin? Completely different than pork loin. Very easy to overcook.  Not a smoking cut.  Should not take more than 12 minutes on the grill over direct high heat, turning every 3 minutes.

[Rocinante]

I’ve got three beautiful NY Strips for this weekend. Not sure what I’m going to do with them.

[The Pantry]

How thick are they? If less than 1¼" forget grilling and cut them up for stir fry.

[WhiteBoyHatcher]

I've smoked tenderloins. Usually I slice them very thin, pound them flat, stuff them with shit and then tie them back together though

[WhiteBoyHatcher]

Why am I still up? It's a long story. 

I made a Detroiter last night, so that's good. It was also very good. Pics. 

[Senior Dickfist]

Hatch, that looks delicious!

[DWags]

I forget if WBH has a pizza o en or not. If someone could cook one that’s good without one it would be WBH

[WhiteBoyHatcher]

Regular oven. Just get it hot...525-550.

[The Pantry]

Nice job but that is overdone IMO. How long was it in the oven?

[The Pantry]

[aualum06]

It was a tender loin I believe. Pulled and tented at 145 and it was the best one I've done yet.

[Rocinante]

Drew Margery is a funny dude.

FEATURES My mission to ruin a $250 Wagyu steak nearly destroyed my family

[Guest]

Drew Margery is a funny dude.  

FEATURES My mission to ruin a $250 Wagyu steak nearly destroyed my family

We could chip in and send a Waygu to WBH....


And BTW - just got back from the cardiologist - I may not be Bob but for me the #'s were good.

84 pulse
140/80 BP
96% oxygen

"I've never heard your lungs so clear"
After hearing this from my primary care Dr a couple weeks ago, I heard it again from
the cardiologist today.   So 3 years, 12 days after quitting the fags my lungs have finally
cleared out.

I may live long enough to annoy the hell out of more people.

[Rocinante]

Drew Margery is a funny dude.  

FEATURES My mission to ruin a $250 Wagyu steak nearly destroyed my family

We could chip in and send a Waygu to WBH....


And BTW - just got back from the cardiologist - I may not be Bob but for me the #'s were good.

84 pulse
140/80 BP
96% oxygen

"I've never heard your lungs so clear"
After hearing this from my primary care Dr a couple weeks ago, I heard it again from
the cardiologist today.   So 3 years, 12 days after quitting the fags my lungs have finally
cleared out.

I may live long enough to annoy the hell out of more people.

[Guest]

WBH - the Gene Kelly of the Swill.

[WhiteBoyHatcher]

I almost bought an A5 a few weeks ago off of Crowd Cow. Reviews I've read steered me away. Too much fat for conventional tastes. Surprised this Drew character liked it as much as he did.

[Rocinante]

Some of the pictures of the cooked meat looked pretty damn good. The fat appeared to dissolve into the meat.

[Guest]

I almost bought an A5 a few weeks ago off of Crowd Cow. Reviews I've read steered me away. Too much fat for conventional tastes. Surprised this Drew character liked it as much as he did.

Drive down to this place, I used to stop in there back when I had deliveries in the Eastern Market.:

Fairway Packing

[DWags]

WBH - the Gene Kelly of the Swill.

My first tip might be to tell Gene to get the deviled eggs out of the sun.

[Guest]

WBH - if you're still sitting still:


Burgers, Brew and 'que
COOKINGHD - 113 Wed, 8/08, 3:00 PM 30 min
"Motor City's Mouthwatering Meals"
Repeat, 10/07/2016, Season 3 / Episode 5 , Food, Travel, Cooking
Michael and Kendra Wilkinson sample food and beer throughout the city of Detroit as they sample the local microbrews, a classic Coney Island hotdog, spicy Korean sliders, and pulled pork enchiladas; the day ends with a throwing competition.

[Floyd Robertson]

Vince & Joe's is having a sale on bronzini, which I've never heard of. I thought that was one of the Dons from the Godfather (who now sleeps with the fishes).

[Guest]

Vince & Joe's is having a sale on bronzini, which I've never heard of. I thought that was one of the Dons from the Godfather (who now sleeps with the fishes).

I think that was Barzini, the man behind it all along - he wasn't a pimp like Tattaglia...


Never even heard of that fish, but wild caught fish at $5.99 sounds damned reasonable.

$10 a # at the joint that had this blurb:

While some people may know the bronzini fish better as the Mediterranean sea bass, this fish tastes surprisingly like red snapper and is similar in appearance and size to a medium-sized trout. To enhance the flavor, add citrus accents and bold spices utilizing ingredients such as lemons, black pepper, fresh thyme, garlic, and coarse sea salt. Bronzini fish pairs well with roasted vegetables or rice. This fish is typically ordered whole with the head on, but we can absolutely accommodate your cleaning preferences by beheading and filleting your custom order in advance. Approximate weight per bronzini fish is one to two pounds, so you can plan your meals accordingly based on your serving needs.

If it really compares to Red Snapper then it's a bargain.

[Floyd Robertson]

Vince & Joe's is having a sale on bronzini, which I've never heard of. I thought that was one of the Dons from the Godfather (who now sleeps with the fishes).

I think that was Barzini, the man behind it all along - he wasn't a pimp like Tattaglia...


Never even heard of that fish, but wild caught fish at $5.99 sounds damned reasonable.

$10 a # at the joint that had this blurb:

While some people may know the bronzini fish better as the Mediterranean sea bass, this fish tastes surprisingly like red snapper and is similar in appearance and size to a medium-sized trout. To enhance the flavor, add citrus accents and bold spices utilizing ingredients such as lemons, black pepper, fresh thyme, garlic, and coarse sea salt. Bronzini fish pairs well with roasted vegetables or rice. This fish is typically ordered whole with the head on, but we can absolutely accommodate your cleaning preferences by beheading and filleting your custom order in advance. Approximate weight per bronzini fish is one to two pounds, so you can plan your meals accordingly based on your serving needs.

If it really compares to Red Snapper then it's a bargain.

Oh, Bar-zini. That's a little different.

Your point about Red Snapper is well taken. Maybe I'll pick up some bron-zini on this weekend when I'm there and test it out.

[Guest]

I think that was Barzini, the man behind it all along - he wasn't a pimp like Tattaglia...


Never even heard of that fish, but wild caught fish at $5.99 sounds damned reasonable.

$10 a # at the joint that had this blurb:



If it really compares to Red Snapper then it's a bargain.

Oh, Bar-zini. That's a little different.

Your point about Red Snapper is well taken. Maybe I'll pick up some bron-zini on this weekend when I'm there and test it out.

...report back here.

PS for Bob - we're really talking about fish not Russian women.

[Watch Out Pylon!]

Drew Margery is a funny dude.

FEATURES My mission to ruin a $250 Wagyu steak nearly destroyed my family

Jesus Christ that looks fucking amazing. No chance in hell would I attempt smoking a cut of beef like that though.

[Senior Dickfist]

Great article. I need to try Waygu.

[Guest]

Grand Haven sandwich spot to be featured on Food Network

GRAND HAVEN, MI - The Toasted Pickle is bringing food fame to the popular tourist destination of Grand Haven.

The restaurant will be featured on The Food Network on Thursday, Aug. 9.

The 2-year-old sandwich shop in downtown Grand Haven will be on a segment of "Seaside Snacks & Shacks" on the Food Network's Cooking Channel at 10 p.m. on Thursday.

[Robert J Sakimano]

Why am I still up? It's a long story. 

I made a Detroiter last night, so that's good. It was also very good. Pics. 

there's not enough Prevacid on the planet that would allow me to eat that.

Don't get me wrong, it looks amazing.. but I'd be eating Tums for a week.

[Senior Dickfist]

Why am I still up? It's a long story. 

I made a Detroiter last night, so that's good. It was also very good. Pics. 

there's not enough Prevacid on the planet that would allow me to eat that.

Don't get me wrong, it looks amazing.. but I'd be eating Tums for a week.

My fat ass would willingly eat the whole damn thing.

5'4"
205
RHR: 250
BP: Too high
Cholesterol: even effn higher

[Guest]

Why am I still up? It's a long story. 
I made a Detroiter last night, so that's good. It was also very good. Pics. 

there's not enough Prevacid on the planet that would allow me to eat that.
Don't get me wrong, it looks amazing.. but I'd be eating Tums for a week.

So you're a dyspeptic old fart.

I was quite impressed at the obvious crunchy crust that WBH achieved with minimal burning.

[Sponsored content]