Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Ernest]

I got no name for this one... Caramel cubed pork thingamajig. I love rice with baby bok choy.

[Huskee]

Ernest my wife has a gluten allergy (celiac disease) so she makes more dishes with rice. And I LOVE noodles. I like the rice gooey since it seems more like noodles that way and I can exist w/o my regular noodle fix.

[Ernest]

Huskee You get a pass then.

[fzxdoc]

Huskee and Ernest , we used to eat a lot of rice until I read the articles in Consumer Reports on the high quantities of arsenic in rice. At first I was skeptical, but researched a bit more. Now we seldom eat rice. It's sad, because we both miss it!

Here's the Consumer Reports article:

http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm

Kathryn

[Jon Solberg]

Got the call. Mid week smoke tee'd up for tomorrow. Baby backs, beans and slaw. Going to prep right now. I love this stuff.

[Huskee]

Woo hoo!

[David Parrish]

We do too!

[Dewesq55]

A pot of Texas Red. All the talk about chili this week got me thinking about cooking it. I have not made this recipe before, it seems interesting. It is based on the 4 major food groups: Meat, Beer, Coffee and Spice! There are no tomatoes of any kind, nor beans

Here is 3 lbs of chuck roast trimmed:


Here it is all diced up:


And here it is browned:


And here are the dried chilis re-hydrated and ready to be pureed with beef broth:


Thursday dinner will be excellent. I will provide pix of the finished product.

DEW

[Huskee]

Lookin good DEW, that will be some nice authentic chili. By authentic I mean home made the hard way, with the good stuff.

[The Burn]

Looking forward to those pix & a recipe

[David Parrish]

Yeah I can't wait to see how this turns out

[Jerod Broussard]

Fresh out the Pit Barrel getting "darkened." Time for some oven time. I could hear the sizzling so I know they gots plenty flavor. Wanted to jump on 'em as soon as I got them in the kitchen.

[DWCowles]

Jerod Broussard looks yum yum my Texas friend

[Ernest]

GOODNESS GRACIOUS!

[Huskee]

Beautiful Jerod

[Dewesq55]

Here's pix of the chili. It was good, but I don't think it will become my "go to" chili.

[DWCowles]

Dewesq55 you want some chili with your cheese Looks good Dew

[David Parrish]

What was it missing?

[Dewesq55]

It needed salt and more spice (heat). It was also much better the second day.

[DWCowles]

I'll be home in two days and I have some catching up to do like ribs, chicken, beef ribs and chuck roast for chili

[Huskee]

Last night's mushroom & onion burgers. We usually do these sauteed toppings with steak, but David Parrish recently did burgers like this and I realized I needed to as well.

For my burgers I decided to try something different. I mixed 3:1 ground chuck and ground pork. First time I had ever done that and it was worth it. Hand-pattied gently to keep them slightly loose. Seasoned with Southern Flavor.




I took them to roughly 160-165 to be on the safe side. They were still plenty juicy and very rich. Grilled with mostly charcoal, well-lit, and two small (thumb-sized) half burnt leftover pieces of pecan.

Topped with sauteed onions and mushrooms, and provolone. My wife sauteed the onions and mushrooms with a little beef love instead of butter. (I used the trimmings from some steaks I prepared for dry brining to melt in the skillet and make beef love cubes in the freezer- she nabbed some).

Toasted buns. Sides were seasoned vegetable medley and fries. And a glass of Bell's Two Hearted ale.

[Huskee]

Karon Adams provolone. I am a huge natural (unsmoked) provolone fan. I think it combines the best of mozzarella, Swiss, and Muenster into one cheese.

[David Parrish]

Looks awesome! For a final temp of 165F that appears a little pink. Unless you got an all the way smoke ring!

[Huskee]

David Parrish yes, it was smoke ring. It wasn't really pink in the center, it was well done. I wouldn't eat burger that pink.

[richinlbrg]

Pretty sure I am posting this in the wrong area (please, try to hide your shock LOL), but I think I can't post in the recipe section, so I decided to share a fave recipe of mine, which I made last night for the grilled steaks (eaten B4 pics taken, draw your own conclusion).

ONION SAUCE for steaks, or whatever else you want to use it on

INGREDIENTS:
2 TBLS sugar
1 TBLS vinegar
1 TBLS butter
1 TBLS flour
1 cup water
salt (to taste)
2 Med onions

melt butter in pan
add sugar and cook until the sugar JUST starts to brown
Add and lightly brown onions
add flour and stir
add water, vinegar and salt to taste
simmer until thick, serve on or next to steak

Ingredients may be varied to taste. I start with a bit more butter and tend to go a bit heavier on vinegar. ENJOY!

[Ernest]

I do just the opposite. Caramelize the onions Friday first then add sugar.

[Huskee]

Rich try copying this here in the sauce recipes section, that way it can be found later on!: http://pitmaster.amazingribs.com/for...her-fun-sauces

[richinlbrg]

GOTIT and DONE.
Thank you, Huskee, I was hoping someone would point me in the right direction!

[Ernest]

Breakfast......

[Huskee]

Yeah, ATK taought me to preheat the skillet well, then shut off the heat and cover it (or maybe that order is flip-flopped) for x amount of minutes until the yolk gets the white haze.

I can't stand runny whites though, I like runny yolks and SOLID whites. I see snot every day at work so on my plate it is not appetizing.

[Karon Adams]

You and I are of one mind on eggs. and it is nearly impossible to explain this to most cooks and chefs in a restaurant! The resulting egg is either nearly raw, white & yolk, or hard as a rock and cooked all the way through. I have just given up. I did find ONE place. there is a local waffle house where I had eggs, bacon and hashbrowns for lunch. the eggs were PERFECT! I told the cook that I was very pleased and that I could rarely have them the way I liked them. she said she understood and can make them just right because that is how she eats them!

One other method you might try is kind of a 'par poach'. that's what I call it. heat your skillet, drop in the egg, then put half an eggshell of water in the pan for each egg and lid. give it a few minutes and the eggs are perfect. as you said, you are looking for that lovely white haze on the yolks. the place where most restaurants fall down is they forget about carryover. they MIGHT (usually don't) but MIGHT catch the egg in the skillet or on the flat top where we want them, but, by the time they have made it to table, carryover has overcooked the yolk.

I have to say, that picture of yolk just as the egg is split is just BEAUTIFUL and made my mouth water the first time I saw it!

[Ernest]

Don't preheat your pan. Add fat, turn heat to medium low, drop eggs in, once the whites start to set, cover your pan.
Eggs hate high heat and early salting.

[eugenek]

Cooking mah short ribs today but I'm including a "kalbi" version for one of the slabs. Made up a marinade with soy sauce, Korean pear, honey, garlic, ginger, onion, sesame oil, ground black pepper, and water. Used the Jaccard tenderizer on the meat, placed in a ziplock, and massaged that marinade in real good. As you know, kalbi is thinly sliced and meant to be cooked fast, but we're doing the whole slab low-and-slow here. I'll reuse the marinade when I wrap in foil later on. Hope this works out!



A couple hours in, rub on the top, marinade on the bottom.


"Through the miracle of time…" 4.5 hours at 250 with a 195 internal temp. Looks and smells good enough to eat right now.

Roasted garlic and parsley garnish for the rub, sliced raw garlic and green onion garnish for the marinade.


Eating kalbi "ssangchu ssam" style which is wrapped in lettuce with rice and dabbed with "gochu jang", a chili paste. (You can also add a perilla leaf, slices of garlic, kim chi, etc.)


An exciting take on mixing big, beefy Texas cuts with Korean kalbi flavor! The flavor wasn't quite bold enough so it's an experiment in progress.

[jmott7]

Funny. I tried to come up with a pear-mustard sauce for ribs last night. It was ok. Probably not as good as my house sauce, which is Apple City Sauce from Mike Mills' book. With this new cooker, I've mostly been concerned with learning fire management, but it's getting to be time to get back to the recipe end of things. Maybe I'll try Korean pear.

[eugenek]

Jordan, there's a good Korean/Asian market on Pacific in between Glen Oaks and the 134. It's called HK Market and it's over in Glendale—shouldn't be too far from you. I find Korean/Asian pears have a more consistent sweetness than bosc and have a grittier, more apple-like texture.

[jmott7]

Thanks. I'll try it.

[David Parrish]

This is one of the top five best ribeyes I've ever made. Reverse seared on the Hasty Bake. Served with Brussel Sprouts and Fingerling Taters cooked on the Akorn.

[The Burn]

That looks to be as close to W2W as is possible. Nicely done!

[BigEnchilada]

[ATTACH=CONFIG]n69205[/ATTACH] Using a pork shoulder for pulled pork for this evening. In honor of DST, started coals for the Big Poppa Smoker at 6:00 a.m., meat on at 7:15 a.m.
Have been using Tappecue to monitor smoker temps. Cool smartphone app to monitor remotely off 4 probes, and an Excel spreadsheet auto-generated after the session is over. You can see to the minute when the stall starts and stops. . .
http://www.tappecue.com. Recommended.
I'll post pics of the finished product later today, hopefully before we pull it apart. . .
Also took delivery of a side of beef, pasture raised Gelbvieh, and started curing a brisket for corned beef for St. Patrick's

[Karon Adams]

If I follow you home, would you keep me?? Looks like you have a marvelous dinner to commemorate the insanity in civil time keeping (Building sundials I get weirded out over civil time, now & again) That is going to be very yummy! Do, please post pictures of the finish!

[Huskee]

Looks like a nice cook in the works BigEnchilada ! By the way, welcome to The Pit. Give us a bio over at the Introduce Yourself channel when you get a minute. Then myself or Pit Boss can give you the new member homework assignment!

[Karon Adams]

SIGNIFICANT emergency at my house! Simultaneously I ran out of Flour, sugar eggs & butter!!! HWMO is making an emergency supply run as we type!

[Ernest]

Nasty rainy day in Dallas. I just pulled these out of my sous vide cooler. I was away for a few days. Left them in there before I left. Smoke em at about 180