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**Smoke em if you got em** · November 13, 2024, 11:25 AM

Every metro Detroit area Chinese restaurant has a dish called Almond Boneless Chicken (ABC). It apparently is popular in some parts of northern Ohio as well. If you go an hour outside of Detroit, no Chinese restaurant in MI has heard of it. I found an authentic recipe for it on line a couple years ago. After making it recently, my wife asked for it again, so I made it for her yesterday. This is how it was always served. Any Michiganders (or former ones like me) familiar with it?

**PGH_RAM** · November 13, 2024, 11:41 AM

Last night I made a NYT cooking recipe called "False Mashi", in our home AKA "the beet and beef thing." If you enjoy beets, this is one for you! I only make it once or twice a year, though, because it's labor intensive. Totally worth it, however. I only make one change to the recipe: I use chuck roast instead of rib steak because the chuck cooks up nice and tender, and I feel like ribeye would just get lost with all the other flavors going on (sweet, sour, earthy, and green).

I have the recipe saved in Paprika if anyone wants it.

**SammyJ** · November 13, 2024, 05:09 PM

In the mood for Meatloaf, also why not, let's do a bacon weave!

And sliced

**RichieB** · November 13, 2024, 06:24 PM

This drought and burn ban along with red flag days when the wind picks up, more than not sucks. No outside cooks. Tonight's I pulled out some Trader Joe's Frozen Fried Raviolis. They are good but ain't a low and slow hunk of beef. Marinara sauce and freshly ground parmigiana cheese. This is going to be a long haul. No significant rain anytime soon.

**HawkerXP** · November 13, 2024, 07:34 PM

Something new for us. Smoked apples!

Came out pretty good. 👍🏼

**texastweeter** · November 13, 2024, 07:46 PM

Keeping it simple

**SheilaAnn** · November 13, 2024, 09:55 PM

Ok…. So you know when you work so hard and are so patient and you aren’t sure how something is gonna turn out? I started a Tri-tip pastrami after being inspired by bmillin I did AR corned beef recipe and the Katz recipe for smoking. I also took bmillin suggestion of taking it to 160*F and rested for an hour. I sliced and ran out to the living room, shoved a piece in BF’s mouth as I slightly wept. After the rye bread epic fail, I needed a win. Nailed it. Served with slaw and my homemade pickles I laid down in September (not shown).

**radiodome21** · November 14, 2024, 07:05 PM

Smoked a Wagyu brisket a few months ago and totally blew it. Tossed it in the Silverback before bed one night and when I went to check it in the morning it was at 210. I cut it into pieces and froze it to use in chili. The flat went into a chili I made for the office and what was left of the point was used in this along with leftover pulled pork. And beans. I’m from Illinois. We like beans. 🫘. Helps us cope with whatever the Bears are doing this season. This was a very mild chili as my family hates anything remotely spicy. All in all I was pleased. And my wife made a loaf of cornbread from scratch. Delicious.

Attached Files

**Spinaker** · November 15, 2024, 08:14 AM

Braised brisket tacos with peppers and onions over the fire at sauna night.

**Smoke em if you got em** · November 15, 2024, 11:07 AM

I've been trying different recipes for sub rolls and hamburger buns looking for "go to" recipes. This one is one of the best so far. Light and fluffy yet stood up to a thick juicy burger.

The best sub roll I've found for a Philly Cheesesteak that gets closest to Amoroso's (used in Philly) is from Charlie Anderson on YouTube. He did a lot of experimenting to fine tune a recipe that is really good. Here's a link to it https://www.youtube.com/watch?v=gMz0Z9JC_kg

Here is another recent contender for burger bun, it was good, but a bit denser than what I was looking for. It also came out a bit too tall, I find that 90 gr seems to be the perfect pre-bake weight.

**painter** · November 15, 2024, 12:38 PM

Friends
In recent months I seem to have lost any excitement in cooking and tend to dine on whatever is at hand. Recently it occurred to me that I hadn't had any beef in quite a while and so found my way to a local butcher and picked up a nice prime NY strip in a attemp to rekindle my interest in cooking. While this wasn't done on a grill, the hex-clad pan did an amazing job, putting a nthe fine printice sear on the steak.
Currently NY has a state wide fire ban but upon reading the fine print I see that small contained fires used for cooking are allowed. Hope to fire up one of my grills soon!

**DavidNorcross** · November 15, 2024, 05:25 PM

For those following the favorite sandwich thread this is brought to you by none other than our very own Huskee. Head on over to that thread for a complete write up. This sandwich is amazing!