Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Corned beef, cabbage, and red potatoes. I picked up some high quality corned beef from the grocery store. Froze some for future pastramis. Cooked it in the crock pot with some cabbage. I almost never use my crock pot but I was working today and still wanted corned beef. When I got home I took enough water out to boil the potatoes. Came out really tasty.
    Click image for larger version

Name:	089A79FF-B83E-4D69-90BD-87CFAF2EA3D2.jpeg
Views:	198
Size:	160.2 KB
ID:	1190959 Click image for larger version

Name:	B44D91B7-A9DF-4FF0-9115-1EBAEE09B391.jpeg
Views:	173
Size:	124.9 KB
ID:	1190960 Click image for larger version

Name:	9D89C22C-913E-47DE-8A29-3C7DEAEE313D.jpeg
Views:	183
Size:	133.3 KB
ID:	1190961 Click image for larger version

Name:	AD905F8C-8357-4324-90F7-EEACD232D912.jpeg
Views:	183
Size:	147.3 KB
ID:	1190962

    Comment


      Great meal today compliments of my better half "Hop-A-Long". Happy St. Patrick's Day!!

      Click image for larger version

Name:	20220317_184839.jpg
Views:	172
Size:	51.3 KB
ID:	1190979

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Look it all that mustard!!!

      cboss made shepherd's pie w/ ground lamb and a parsnip top.

      Click image for larger version

Name:	image_169783.jpg
Views:	177
Size:	111.5 KB
ID:	1190988 Click image for larger version

Name:	image_169784.jpg
Views:	165
Size:	217.7 KB
ID:	1190989 Click image for larger version

Name:	image_169785.jpg
Views:	168
Size:	220.8 KB
ID:	1190990

      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        Looks like some Irish Soda Bread to go with?

        Looking good!

        Kathryn

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        That sounds and looks delicious.

      • tbob4
        tbob4 commented
        Editing a comment
        Love it

      I make my living as a professor, and this week is our school's spring break so I've been off work. What to do with a whole week off work? Why not smoke some ribs on a Thursday!

      Yes, it's also true that I'm making dino ribs this Saturday to honor the memory of Mr. Bones, but that's okay because I consider pork ribs and beef ribs to be entirely different foods
      Attached Files

      Comment


      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Beautiful. And, to complete your sentence, 'pork ribs and beef ribs to be entirely different food groups.' You know, the old Food Group Triangle: Beef Ribs, Pork Ribs, Brisket.

      • DaveD
        DaveD commented
        Editing a comment
        I came here to make the same comment Dr. P did!

      Yup, why not Wibs!

      Comment


        Started to make some eggs fer a noon breakfast. Well, one thing led to another. I chopped some red pepper & some white onion thinkin, hey, I’ll mix it in with the eggs & do some garlic & ginger & cook it up in the wok, yessir. I did have some book Chou so that will make it official Chinese like, cept I did have some taco meat I had made out of venison & a little beef, throw in some Wisconsin mushrooms and we have a true East meets South West meets North, well, a geographically mixed up delight topped with a sauce my neighbor from India gave me. A tasteful explosion. Click image for larger version

Name:	4C476AE9-DC6D-4E67-B5AE-575645618567.jpeg
Views:	182
Size:	133.4 KB
ID:	1191122 Click image for larger version

Name:	A7664FE1-83A3-4C0B-A271-BEAE93651039.jpeg
Views:	170
Size:	136.7 KB
ID:	1191123 Click image for larger version

Name:	34CED3D4-E06A-401A-A51D-29330B543695.jpeg
Views:	168
Size:	151.4 KB
ID:	1191124 Click image for larger version

Name:	D5566BA8-8043-4A43-B6F7-7008CAC9147D.jpeg
Views:	167
Size:	172.1 KB
ID:	1191125 Click image for larger version

Name:	396CB533-09E5-4D23-8A1E-F7DA76DB3A89.jpeg
Views:	163
Size:	137.6 KB
ID:	1191126

        Comment


        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          That looks so tasty. And, 'Ain't that America!' We're just a big stir fry from around the world.

        • Bogy
          Bogy commented
          Editing a comment
          That is a delightful looking mess! Just the way I like it!

        • Joey877
          Joey877 commented
          Editing a comment
          This looks awesome.

        Pasta alla Gricia from Sasha Marx, Serious Eats
        Guanciale, black pepper, Pecorino Romano, and pasta come together in a study of delicious minimalism.


        This recipe is all about emulsification of rendered guanciali fat with starch water. 80% of the cooking of the pasta is done in the pan with rendered fat.

        Pointers I've learned from making this a few times:

        1. Do not over-salt the pasta water. You end up adding almost all of it to the dish, so it can easily be over salted. And, when you stir in the pecorino romano at the end, that adds sufficient extra salt.

        2. I pulled the pasta out of the boiling water at 5 minutes, but what normally would take an additional 8-9 minutes to complete the cooking (these were Calamarata Pasta from Rustichella d'Abruzzo) takes about 20 additional minutes as you continually stir the pasta and add more starchy cooking water until done. The noodles are not submerged, so you stir, stir, stir.

        3. On last night's cook, I had the heat up too high under the guanciali lardons. You can see the dark color, vs the SE photos. Still tasty, but.

        4. While the recipe doesn't call for parsley, I think it helps counter the intense umami brownness of the dish.

        5. Take your lipitor. And, not a dish for frequent rotation, due to the richness.

        Accompanied by smoked jalapeño/wild boar sausages from Trout Lake Grocery (WA), fired broccoli with lemon, greek salad.

        Note the unctuous emulsified sauce. I neglected to take photos of the raw guanciali.

        Finally, credit to Troutman for the progressive close-up technique! 😏

        Click image for larger version

Name:	IMG_0679.jpeg
Views:	175
Size:	155.2 KB
ID:	1191130 Click image for larger version

Name:	IMG_0680.jpeg
Views:	158
Size:	124.6 KB
ID:	1191131 Click image for larger version

Name:	IMG_0681.jpeg
Views:	158
Size:	159.5 KB
ID:	1191132 Click image for larger version

Name:	IMG_0682.jpeg
Views:	154
Size:	114.0 KB
ID:	1191133 Click image for larger version

Name:	IMG_0683.jpeg
Views:	156
Size:	143.7 KB
ID:	1191134 Click image for larger version

Name:	IMG_0684.jpeg
Views:	161
Size:	190.9 KB
ID:	1191135

        Comment


        • Bogy
          Bogy commented
          Editing a comment
          Dr. Pepper, well, now that I've seen what they are SUPPOSED to look like, I'll still eat yours.

        • SheilaAnn
          SheilaAnn commented
          Editing a comment
          Loves me some cured pork cheeks! I’m going to try this recipe for sure. Ever tried guanciale for a carbonara? Yum……

        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          SheilaAnn I know you're a professional in the kitchen. But, be prepared to stir for much longer than the usual time to cook whatever pasta you are making. Also, this is not for a fresh pasta, only a dried pasta. And, you will use up lots of starchy pasta water. Using the 350 gms dried pasta, and 3 quarts water, I start with 3 cups, not the 2 the recipe suggests, and next time I might start with 4 cups since I end up using at least that much.

        And, after a dinner like that, for breakfast just a simple double cappuccino with my sister's hamantash.

        Link for the un-indoctrinated:


        Click image for larger version  Name:	IMG_0690.jpeg Views:	0 Size:	401.1 KB ID:	1191137
        Last edited by Dr. Pepper; March 18, 2022, 01:28 PM.

        Comment


          Yesterday I ended up having dinner at my folks house, along with this little leprechaun, who is now literally running everywhere! This was at my house right before heading off to great grandma's house:

          Click image for larger version  Name:	IMG_7635.jpeg Views:	0 Size:	2.26 MB ID:	1191191

          So what did we have for dinner for literally 4 generations of the Morris clan under one roof on a week night (my parents, wife and myself, daughter and her husband, and the grand daughter)? Chicken! Which my dad brined overnight, and I helped him cook up on his Weber Spirit.

          My 79 year old dad checking on the chicken (he let me pronounce when it was done, since I am the acknowledged thermometer freak in the family who has been known to carry my Thermapen to other folks houses):

          Click image for larger version  Name:	IMG_8146.jpeg Views:	0 Size:	3.05 MB ID:	1191193

          It was a mix of leg quarters and half chickens, and I split the leg quarters off from the breast quarters for serving:

          Click image for larger version  Name:	IMG_8149.jpeg Views:	0 Size:	2.95 MB ID:	1191192

          All in all VERY good chicken, and has me pondering doing a wet brine myself. I forget the ratio, but something like a half cup of kosher salt to 1 gallon water.

          Comment


          • jfmorris
            jfmorris commented
            Editing a comment
            Haha the only reason I posted really was to show her off, in her St. Patrick's day outfit!

          • Panhead John
            Panhead John commented
            Editing a comment
            She is a little cutie pie Jim! Precious shot…..Not to brag or anything, but I’ve got that same outfit.

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Who doesn't love seeing such an adorable little leprechaun!

            Kathryn

          Long hard day called for easy eat.

          Shop bought sliced bread. Used 1 inner slice and one end crust.
          Hot and fast in toaster selected medium doneness. Thick smear of butter, coating from end to end. Layered with sliced tomatoes. Seasoned with salt and lots of pepper.


          Click image for larger version

Name:	IMG20220318230233.jpg
Views:	149
Size:	190.3 KB
ID:	1191259


          Comment


          • Dr. Pepper
            Dr. Pepper commented
            Editing a comment
            What, no sliced sweet onion, olive oil?! (Looks delicious. Simple pure food.)

          • Jfrosty27
            Jfrosty27 commented
            Editing a comment
            Simple but effective. I like it.

          • holehogg
            holehogg commented
            Editing a comment
            Dr. Pepper middle of the month budget.

          Garlic Shrimp Stir Fry

          I had forgot how much fun cooking in a WOK. Even an electric one

          Click image for larger version

Name:	IMG_2480.JPG
Views:	147
Size:	240.7 KB
ID:	1191276
          Click image for larger version

Name:	IMG_2482.jpg
Views:	149
Size:	205.5 KB
ID:	1191275
          Click image for larger version

Name:	IMG_2483.JPG
Views:	159
Size:	195.9 KB
ID:	1191274



          Comment


          • Panhead John
            Panhead John commented
            Editing a comment
            Looks great Sammy! Really liking my wok too.

          Click image for larger version

Name:	7962922D-4A1F-4BFE-9FF2-D004144922FA.jpeg
Views:	155
Size:	163.8 KB
ID:	1191308

          Comment


          • DaveD
            DaveD commented
            Editing a comment
            Atsa nice pie.

          • texastweeter
            texastweeter commented
            Editing a comment
            Sometime i hate you....I now have pizza envy.

          On my own for a few days while my lovely bride makes her first visit to see her parents & sister since The Before Time. Happened to have an odd-sock strip steak in the freezer from lo! these many months ago, perfect opportunity to eat that up. Simple steak & baked tater dinner - and only half the tater at that, because it was one mondo honker, lemmetellya. Dry-brined the strip overnight, reverse sear on the Weber Spirit + GrillGrates. Overshot my target by several degrees, but the steak was still absolutely delicious in the flavor department, great grass-fed note, and plenty toothsome enough despite the overshoot. Paired it with a King Coal Cabernet/Syrah blend (75/25) from Stoneridge Vineyard out of Washington state. Good but not great.

          Click image for larger version  Name:	20220318_173434.jpg Views:	0 Size:	2.34 MB ID:	1191322
          Coolest spot on the cool side...
          Click image for larger version  Name:	20220318_173537.jpg Views:	0 Size:	3.34 MB ID:	1191324
          Flipped about halfway through:
          Click image for larger version  Name:	20220318_174300.jpg Views:	0 Size:	3.01 MB ID:	1191325
          Somehow I failed to take a photo while the steak was on the flat grates for searing...!

          Click image for larger version  Name:	20220318_180329.jpg Views:	0 Size:	2.54 MB ID:	1191320
          Click image for larger version  Name:	20220318_180926.jpg Views:	0 Size:	3.05 MB ID:	1191323
          Click image for larger version  Name:	20220318_180949.jpg Views:	0 Size:	2.15 MB ID:	1191321
          Click image for larger version  Name:	20220318_182738.jpg Views:	0 Size:	4.94 MB ID:	1191326
          Last edited by DaveD; March 18, 2022, 05:53 PM.

          Comment


          • tamidw
            tamidw commented
            Editing a comment
            Looks like you like a little potato with your cheese, kinda like I do! 🤣

          The Cubano.

          I've never been to Florida but decided to give this somewhat elaborate sandwich a go.

          My girlfriend made the bread by making a poolish overnight and baked the rolls today. Meanwhile I smoked a pork shoulder overnight and a couple days ago I had smoked the ham. I sauced the pulled pork with orange juice, lime juice, olive oil, garlic cloves, oregano, cumin, cilantro, red onion and salt and pepper.

          I retrieved the Griddler from deep storage and heated it to medium.

          Click image for larger version

Name:	20220318_184916.jpg
Views:	190
Size:	53.3 KB
ID:	1191421

          I picked up 2 Swiss cheese options and we tasted them and sliced the better one. I decided to include Genoa salami and thinly sliced dill pickles. The sandwiches were assembled. The Griddler was buttered, and the sandwiches were pressed.

          Click image for larger version

Name:	20220318_185007~2.jpg
Views:	140
Size:	107.7 KB
ID:	1191422

          The result was very tasty. However, when it comes to long form sandwiches, I'm going to give the nod to the Reubens I've made in the past. I would love to taste authentic versions of both someday.

          Click image for larger version

Name:	20220318_190102.jpg
Views:	145
Size:	200.6 KB
ID:	1191424

          Click image for larger version

Name:	20220318_190011.jpg
Views:	148
Size:	158.6 KB
ID:	1191423


          Comment


          • texastweeter
            texastweeter commented
            Editing a comment
            Making Reubens tomorrow with pastrami. After dinner I'm gonna go get one of those gizmos!

          • Attjack
            Attjack commented
            Editing a comment
            texastweeter I was pretty happy to make use of the Griddler since it had been a long time. Will you use the flat side?

          • texastweeter
            texastweeter commented
            Editing a comment
            It has a flat side?!?! Wonder if best buy carries them.

          Freezer dive turned up a SRF flank steak that we had forgotten. Dry-brined for a few hours, then rubbed with Omnivore Sicilia sauce for a marinade. Grilled it hot and fast on the new SnS kettle. Served with roasted carrots, snap peas, and Roman mint.

          Click image for larger version  Name:	PXL_20220319_014713647.jpg Views:	0 Size:	3.62 MB ID:	1191442
          Click image for larger version  Name:	PXL_20220319_015001959.jpg Views:	0 Size:	3.02 MB ID:	1191443
          Last edited by theroc; March 18, 2022, 09:27 PM.

          Comment


          • Attjack
            Attjack commented
            Editing a comment
            Now that I saw that I may have to do this.

          • DaveD
            DaveD commented
            Editing a comment
            That is a gorgeous flank! Nice work!

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes

        Spotlight

        These are not paid ads, they are a curated selection of products we love.

        All of the products below have been tested and are highly recommended. Click here to read more about our review process.

        Use Our Links To Help Keep Us Alive

        Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


        GrillGrates Take Gas Grills To The Infrared Zone


        GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


        The Pit Barrel Cooker May Be Too Easy


        The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


        A Propane Smoker That Performs Under Pressure

        The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.