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**58limited** · January 19, 2025, 02:41 PM

Five pounds of Bratwurst. I used the simple recipe from Smokin' Joe's Pit BBQ youtube channel.

**58limited** · January 19, 2025, 06:00 PM

Last night continued: Today I made yellow corn tortillas and salsa rojo with Hatch and chipotle chilies in it.

I made tacos using the fajitas verdes recipe by Arnie Tex that I made last night. A little Cotija cheese on top with the salsa and then I toasted the tacos with some chili oil. So good I went and made another. These should provide adequate sustenance during the coming polar vortex.

**TripleB** · January 19, 2025, 07:57 PM

Wife out of town. She is allergic to shellfish, so I seized the opportunity to make something with shrimp. Seafood Gumbo.

I didn't chopped the parsley and green onion enough. chop is too large. But besides that, it was one great bowl of Gumbo.

Made and smoked some Andouille sausage, the shrimp was a left over from Christmas (defrosted), and I found some clusters of snow crab at a discount price.

Ah, GUMBO

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**Panhead John** · January 19, 2025, 08:10 PM

I am so mad at myself! 😡 I went to the store today to get the ingredients for my pot of chili, and I’ll be damned if I didn’t forget the beans!

**frailinryan** · January 19, 2025, 08:24 PM

0 degrees here in Michigan. Perfect weather for grilling!

**bbqLuv** · January 19, 2025, 09:39 PM

Thanks for all the input on Sous Vide

I sous-vided pork at 145*F loin before the Sunday meeting.
Finished on my Traeger at 450*F for 15-20 minutes
It didn't have the color I was expecting, but on second look it's good.
I seasoned it with Meathead's pork rub; I highly recommend it.

**HotSun** · January 20, 2025, 08:12 AM

I saw a roaster at the grocery on Saturday for a good price, so I picked it up to roast Sunday. I winged it (pun intended) and made my own wet rub for it:

1/4 cup olive oil (mild)
1/4 cup white vinegar
1/4 cup low sodium soy sauce
6 garlic cloves
1/2 cup Badia rotisserie seasoning

Blended and reserved 1/4 cup for next day. Applied the rub to the chicken (spatchcocked) over and under skin. Marinated for 24 hours in a bag, turned a couple times. I cooked up the organs for the cat.

Brushed the reserved rub on the next day before roasting:

Set oven to 325F convection roast mode and roasted to temp:

Half the bird carved:

Plating pic:

From upper left and moving clockwise: "Not" devil beans (pickled, but forgot the serrano peppers when I canned them

), chicken wing, breast, and thigh, yellow mashed potatoes, roasted broccoli.

Washed it down with some La Vostra Prosecco. Delicious. My only complaint was that the skin was not as crispy as we like it, but that was more a result of the technique and wasn't really what I was shooting for.

The family loved it, so I think that recipe is a keeper. I might try apple cider vinegar next time. I can't wait for the weather to improve and I'll do this outside in the Vortex.

**ItsAllGoneToTheDogs** · January 20, 2025, 10:38 AM

Found this massive point, it looked pretrimmed from what I could tell and was almost the size of the full briskets at the same store. Why pay 80 bones and trim 5lbs of fat when you can be lazy?

Intent was to make a black bean soup (that's currently cookin' so I'll share it later) but with the size of the thing of course we had a few slices. Being point and the wife hates fat cut the fat out of most of the slices after cooking. Also finally cleared the gallon ziploc of fat out of the fridge and made some tallow. Despite the rain it was a great 23 hours of cooking and resting yesterday.

Rubbed it with a 50/50 blend of Meatheads red meat rub (RIP) and Hardcore Carnivore black. I shoulda cooked at 250 the whole way because the foil pans slowed things down but I forgot to buy pellets and had to maximize my smoker time for the bark I wanted so it rolled mostly at 225 with a stint at 200 and a short stint after wrapping at 275.

**theroc** · January 20, 2025, 10:42 AM

Some solace in food. flyingpiglet and I are still displaced from our home due to the Eaton fire. We've been so fortunate to have extraordinarily generous friends who have been putting us (and our two cats) up for the duration. They also provided some American wagyu rib-eyes for dinner last night that I dutifully grilled for the group, and added an asparagus, prosciutto, and lemon risotto.

**Michael_in_TX** · January 20, 2025, 11:25 AM

Yall probably saw my gold potato thread, well, I did the first dish last night: mashed potatoes (of course).

Took several of the potatoes, cut them in roughly the same size (didn't bother to peel them), and boiled them in salted water until they slid off of a paring knife. While that was going on, I mixed together an entire stick of butter and an entire cup of heavy cream over medium heat.

Using a stiff slotted spoon, I mashed the potatoes, while gradually stirring in the hot butter/cream mixture. I used nearly all of it. Seasoned to taste with salt and pepper.

I served it with some thawed Thanksgiving turkey that I re-heated in the airfryer (my microwave is getting very lonely) and some gravy. The yellow specs are chile flakes from some pepper in the Amazon. (The forest, not the bookstore.)

Those potatoes were good. But then you saw how much cream and butter is in them.

Well, today is cold, so I decided to have the leftover potatoes for breakfast. This time I topped them with a diced fried chicken cutlet (yay airfryer again) and some homemade Texas-style cream gravy (even did the roux thing).

Yum, even though I have exceeded my calorie allotment for the week lol.

**ItsAllGoneToTheDogs** · January 20, 2025, 01:22 PM

A test bowl of my black bean and brisket soup.

1 onion finely diced, a can of hatch Chiles, 1 head of garlic all sautéed. Then 50/50 water and chicken stock along with some salt and pepper as well.as cumin and coriander. Instant pot did a 20 minute bean cook, then I gave a few pulses of my immersion blender and chucked in large cubes of brisket. Set on low slow cook setting and its been on that for 12 hours. Brisket didnt break down, I was worried but its perfect. I am going to sautee another onion and add some oregano, but its sooo good

**PGH_RAM** · January 20, 2025, 01:56 PM

Alas, my first effort at quesabirria tacos was not very photogenic. It was, however, flipping delicious and that's what counts. I really like the recipe I used (Isabeleats.com). The heat level was just right for Alison, which is my goal in all recipes chili related. I can always add heat to my own. The cloves and cinnamon really played well with the three types of chilis. The meat was so tender I could shred it by hand. I'm definitely favoriting this one in the Paprika app.

I need practice frying the tacos and I need a better quality tortilla that won't break when it's dipped in the consommé prior to frying.

Please forgive the lousy finished picture. I wasn't thinking about plating, I was thinking about getting these tacos in my face. Plus one of the three on the plate was just wrecked beyond recognition as a taco (it was my very first one), so I just covered it with the chili sauce and ate it with a fork.

**radiodome21** · January 20, 2025, 07:10 PM

A thought we’d have a nice quiet night cheering on Notre Dame. But I married into an Italian family and my BIL played football there so of course I got to cook! My contribution was wings. I had a full 6 pack of Costco wings. I did half on the Silverback and half on the SNS with vortex. Both turned out awesome. I used some rubs that my daughter gave me for Christmas.

yeah it’s cold.

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**HotSun** · January 20, 2025, 08:54 PM

More inside cooking....I had to work today, but at least I was at home. At noon, I marinated some chicken breast chunks in Kinder's zero sugar teriyaki marinade/glaze:

That's about 2.5 pounds. Marinated about 6 hours, then skewered and roasted in the oven at about 360F, convection roast mode.

I brushed with marinade halfway through...took about 20 minutes to roast, altogether.

Plating:

Some fried rice, chicken, and green beans. There were some other fresh veggies and white rice, too, not shown. Overall, pretty good meal. My only complaint was the that chicken chunks were kind of big.

About the Kinder's zero sugar marinade: it uses allulose, which is a 'rare' sugar with zero carb load. I use allulose in other recipes, so I'm familiar with it. I was pretty impressed with it's use here, so I'll give it a try in some of my homemade marinades that call for sugar. (says the guy who served two kinds of rice tonight)