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

by **The Pantry** 2019-02-01, 00:17

WhiteBoyHatcher wrote:Nice how do you make your ice cream?

Ham - assume pre-smoked? I want a raw ham to smoke.

Think this has been brought up before. Call Country Smoke House in Almont. They can either get or direct you to what you seek.

by **DWags** 2019-02-01, 05:59

aualum06 wrote:
WhiteBoyHatcher wrote:2 pork butts on the trailer. We'll see how the pit does in zero/sub zero temps.

Was boring today made a ham and she boiled potatoes. Made snow ice cream as well

Ice cream? You make bread and ice cream? Can you be my grandma? Please.

by aualum06 2019-02-01, 07:53

WhiteBoyHatcher wrote:Nice how do you make your ice cream?

Ham - assume pre-smoked? I want a raw ham to smoke.

Yeah presmoked. Rubbed done brown sugar on it. This was a crappy Facebook mix snow and milk and vanilla together and call it ice cream.

by **WhiteBoyHatcher** 2019-02-01, 11:52

Honestly this new remote thermometer I got is bad ass. In early returns I like it way better than my Thermoworks Smoke + Gateway.

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 25 E3k9Hsz

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 25 E3k9Hsz

by aualum06 2019-02-09, 15:09

Tomorrow's smoking project, 24 hours in the fridge

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 25 Screen12

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 25 Img_2029

by **The Pantry** 2019-02-09, 15:42

What's that thing weigh?

by aualum06 2019-02-09, 15:45

The Pantry wrote:What's that thing weigh?

Not much, I cut it in half when I bought it probably a pound and a half or two

by **The Pantry** 2019-02-09, 16:11

You cut a brisket flat in half? You know they shrink a lot in the smoke, correct?

by **I.B. Fine** 2019-02-09, 16:25

New recipe I'm sure you'll all be trying tonight.

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 25 Hide_t10

by aualum06 2019-02-09, 16:26

The Pantry wrote:You cut a brisket flat in half? You know they shrink

a lot in the smoke, correct?

It's a pork loin

by **The Pantry** 2019-02-09, 17:41

aualum06 wrote:
The Pantry wrote:You cut a brisket flat in half? You know they shrink

a lot in the smoke, correct?

It's a pork loin

Sorry. From the pic it looked more like a flat.

by aualum06 2019-02-09, 18:10

The Pantry wrote:
aualum06 wrote:

It's a pork loin
Sorry. From the pic it looked more like a flat.

Should have specified. Always wanted to do a brisket maybe this summer

by **The Pantry** 2019-02-09, 21:39

aualum06 wrote:
The Pantry wrote:You cut a brisket flat in half? You know they shrink

a lot in the smoke, correct?

It's a pork loin

btw...think we've discussed pork loin before. Remember to pull it out at 145-150° internal to tent. Go beyond that and it will be overdone.

by aualum06 2019-02-09, 21:43

The Pantry wrote:
aualum06 wrote:

It's a pork loin
btw...think we've discussed pork loin before. Remember to pull it out at 145-150° internal to tent. Go beyond that and it will be overdone.

I am bad at letting the meat rest but will do this tomorrow

by **DWags** 2019-02-09, 22:20

aualum06 wrote:
The Pantry wrote:btw...think we've discussed pork loin before. Remember to pull it out at 145-150° internal to tent. Go beyond that and it will be overdone.

I am bad at letting the meat rest but will do this tomorrow

I look forward to the pictures.

by aualum06 2019-02-10, 19:24

DWags wrote:
aualum06 wrote:

I am bad at letting the meat rest but will do this tomorrow

I look forward to the pictures.

I was lazy no pictures, pulled at 146 tented for 20 minutes. The rub was really good and it was cooked really well

by **Robert J Sakimano** 2019-02-11, 14:11

tossed a NY strip in the oven last night.. my patented* cast iron skillet method.

*(actually, it's an offspring of Alton Brown's method - I have tweaked it to become mine).

by **I.B. Fine** 2019-02-11, 18:01

Robert J Sakimano wrote:tossed a NY strip in the oven last night.. my patented* cast iron skillet method.

*(actually, it's an offspring of Alton Brown's method - I have tweaked it to become mine).

Does tweaking it mean you're using your oven, not Alton's? Wink

Have you had a chance to try the recipe I posted above?

by aualum06 2019-02-15, 20:35

Didn't cook today. Went to the meats. Drove around for thirty minutes looking to parallel park like a beast. Waited 45 minutes for a table. Got the chili cheese fries. Amazing. Brisket and Mac and cheese. Amazing. Some blueberry cider draft thing amazing. Lot of people in a small space.

by **The Pantry** 2019-02-16, 08:02

He claims it's a 1½" thick ribeye but looks more like 1¼" to me. Still, uses only the cook top to get it right.

by aualum06 2019-02-16, 08:48

The Pantry wrote:He claims it's a 1½" thick ribeye but looks more like 1¼" to me. Still, uses only the cook top to get it right.

I love cooking. Not to much not to little. Lol

by **DWags** 2019-02-16, 09:18

aualum06 wrote:
The Pantry wrote:He claims it's a 1½" thick ribeye but looks more like 1¼" to me. Still, uses only the cook top to get it right.

I love cooking. Not to much not to little. Lol

Lot of work there.

by **The Pantry** 2019-02-16, 09:40

DWags wrote:
aualum06 wrote:

I love cooking. Not to much not to little. Lol

Lot of work there.

Not really when considering the actual cook time. Pretty cool for one steak at-a-time.

by aualum06 2019-02-16, 10:39

The Pantry wrote:
DWags wrote:

Lot of work there.
Not really when considering the actual cook time. Pretty cool for one steak at-a-time.

It was an amazing looking steak

by **DWags** 2019-02-16, 21:59

Did the prime rib covered in butter garlic thyme rosemary salt pepper. Oven at 500 hit it for five minutes per pound. This was 2.75 lbs. 13.75 minutes. Shut the oven off for two hours. Cooked potatoes Anna in my cast iron skillet. Did asparagus and over cooked by three minutes.

Here is the rendering.

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 25 134b0a10

by **DWags** 2019-02-16, 22:01

Thats horseradish on part of it

by **The Pantry** 2019-02-16, 22:06

Looks great!

by **WhiteBoyHatcher** 2019-02-17, 22:56

I need a challenge tonight. I am going to make a pizza. Fight the cold and use the Primo? Or check out and use the oven?

by **WhiteBoyHatcher** 2019-02-17, 23:44

I lit the grill but I gave up on it. Too much snow. Pie in oven now. If it turns out ok I'll post up.

by **DWags** 2019-02-17, 23:48

Quitter.

by **DWags** 2019-02-17, 23:49

I just turned on the dirty dozen. I’m up all night. If I wasn’t drunk I’d drive over for a slice.

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