Dominican-style coconut cod stew with Sitka pacific cod.
-
-
Kettle Fried Nashville Hot Chicken!Attached FilesComment
-
-
Made short ribs and rice with a side salad for dinner with friends the other night. Turned out awesome! Sadly didn’t get the picture that night, but got a leftover picture today for lunch. Haha! Still great for my lunch.
Attached FilesComment
-
-
First is a pic of the pastrami I made using the AR wet cure then desalinate method...I agree with many others that've said the pastrami is the best recipe on the site. So good.
In other news I took a bit of a break from concentrating on cooking/bbq so I can double my efforts to get into a bit of woodworking. That said I started small with a cutting board. I have a ton to learn but I learned a great deal in building this. From milling lumber to gluing and the importance of grains etc. Unfortunately I've definitely entered into a new real of MCS. Wish me luck!
Comment
-
JakeT Both your pastrami and your cutting board look great! The pastrami is so moist. Did you use a Sous Vide/BBQ method, or straight up smoking then steaming?
Thanks,
Daniel -
Dr. Pepper I smoked to 150* IT then steamed until it was probe tender. It was definitely juicy and very bendy!
-
-
Simple burger night, or rather double cheeseburger night.
Comment
-
Costco American Waygu NY Strip: Front seared over wood, then finished in the oven at 225 until IT 133.
Leftovers made into a SLAT the next day (Steak Lettuce Avocado Tomato)
Comment
-
BLAT (Bacon, Lettuce, Avocado, Tomato) using the dry cured side of pork bacon I made last month.
Comment
-
Haven’t been cooking too much lately it seems, but got back at it with some French apple Brie burgers. Unsure who/where I stole the ingredient list from, but when I served it up my wife dove in and stopped when I sat down, slowly looked up from a huge bite, and said "this is what we are serving to our guests from now on" ain’t she sweet!?
fried apples, caramelized onions w/balsamic, Brie, bacon, on a toasted brioche bun. Served with some crispy (too black according to the Mrs.) zucchini and corn (not pictured).
these were sweet and savory and meaty and all around tasty.Comment
-
I did some back bacon along with my normal streaky bacon (apologies for the British terms, I am hoping you understand from the pictures.
).
I used Supacure and added some brown sugar and mixed spices. Let it cure for about 10 days (I know the Pork Belly was probably done earlier, but I wasn't about to smoke it separately.) and then Hot Smoke it (using oak and hickory) at 225-250 for about 2-3 hours (internal temp 150).
I could probably have done twice as many...
Beautiful colour.
This is the Back Bacon, is it Canadian Bacon you call it across the pond?
Cast iron loves Bacon. Obviously I save the fat for cooking later.
I usually cold smoke my bacon (yes I know it is not a topic for this forum and I am not asking about it, and I certainly don't do it when it is too hot outside) and vacuum packed it lasts absolutely ages in the fridge. Does anyone know how long Hot Smoked bacon (sliced and vacuum packed) lasts in the fridge? Thank you.
On a final note, hot smoking bacon means it is fully cooked and can be eaten without frying it, right? I am still trying to get my head around that, but it is so funny to freak my friends out. lolComment
-
smokin fool, Thank you for clearing that up. I keep hearing Canadian Bacon in TV shows from the US and I have never known what it is. Much appreciated. But then the question becomes, what do you call the Back Bacon over there?
-
Tomaron - contrary to popular opinion, there quite frequently is no real "over there". While a lot of the world thinks that the US and Canada are interchangeable, we really, for the most part, are not. For instance, in Canada, it isn't Canadian bacon, it is either back bacon, or pea meal bacon. Follow me for more amazing North American cultural insights. :-) -
I know what you mean about there not being an "over there" and to be honest, I was actually looking for a Canadian and an American answer. As a Swede who used to play Ice Hockey I know you are very much not interchangeable!! lol
We have the same thing with Danish Bacon over here, in Denmark it is called something else. Best example are the Danish Pastries here in the UK. In Denmark they are not called that and, weirdly enough, they are called Wienerbröd (literally Bread from Vienna) in Sweden
-
-
Made teriyaki yakisoba noodles for dinner. One of the kids favorite dish. 😁
Attached FilesComment
-
-
Red beans and rice for dinner tonight. Used up some leftover pulled pork from Memorial Day pot luck instead of Tasso ham. Used Domingo Rojo beans from Rancho Gordo. Used homemade turkey stock cause that’s what I had and a few bones from the pork shoulder. Soak, rapid boil then simmer, simmer, simmer. Chop, sprinkle, sauté, and simmer some more, cook rice. Plate! Eat!
Comment
-
Well, tonight was a welcome wash out. So indoor cook on Ninja Foodi.
A new cut for me. Flat Iron. About 8 oz. Did a Malcom Reed recipe from his app.
Rather happy with the results.
​
Comment
-
Tried out two chicken breasts with the sous vide machine tonight, finished on the grill. They were excellent! Served with some boiled cabbageAttached FilesComment
-
Tomaron absolutely love the sous vide machine, it's been great. Made steak, corn, ribs, trout, chicken - all have been fantastic. Well worth getting one imo -
BradNorthGA Yet another cooking related thing for the wish list. lol
-
-
Last edited by Richard Chrz; June 9, 2021, 01:26 PM.Comment
-
Richard Chrz OK, those wings and thighs look like the best food ever! Really. What was your technique? I will try to reproduce that tonight. -
Dr. Pepper, sending you a message, as it will not allow the full message here.
-
-
Last night: Chicken Madiera in my Stargazer skillet, a copycat recipe from Cheese Cake Factory. Since I live in the land of the Philistines where I have to drive 30 miles for Madiera or Marsala I used dry Vermouth. Still, it was very good.
Comment
Comment