I save ideas for what I want to cook in the near future on my phone. As a result, I always have a ready list of suggestions for SWMBO so I can cook something new that I haven’t cooked before.
In no particular order:
Hot dogs (rippers)
Chicken fried steak
Home ground burgers
Yorkshire pudding and Beef Wellington (if possible!)
Smoked Meatloaf
Pulled beef chuck per Polarbear
Empanadas
Attjack fried chicken
Eric (ecowper) chili
Eric Beef rub
Hanger steak
Deep fried British fish and chips
Chimichangas
Floutas
Deep fried chicken fingers and fries
Falafels
Samosas
Fried ice cream
Last edited by STEbbq; September 28, 2021, 07:04 AM.
I usually go to the grocery on Sunday to get the staples (meat/milk/veggies, Etc) for the upcoming week. Usually at Mariano's (Kroger). Then my wife goes to Aldi on Monday to supplement what I don't get or won't pay for (i.e. eggs). As for cooking meals, now that I'm working from home for at least the rest of the year I help plan the meals too since I'm also able to make them. This makes my smokers much happier, as they get used more. Throw in the fact that our kids are back to playing sports this has been much better for us and I usually will put my dinner suggestions on the calendar we keep in the mudroom. Next up.......Smoked pork butt carnitas.
I don't really have a list; but when I see something I really want to make I bookmark it on my iPhone.
Last edited by radiodome21; September 28, 2021, 08:51 AM.
Smoked pork butt is my favorite way to make carnitas. I smoke it just like a normal butt, but use my Mexican seasoning instead of my usual modified-Memphis Dust. Once pulled I fry up small batches, toss it in some corn tortillas, hit it with some onions, cilantro, and my homemade salsa. BAM…my favorite carnitas!
Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
My list is always long... I spent like 45 minutes last night going through the BBQ Bible by Steve Raichlen looking for inspiration and, as always, found some.
For me, my next project is to clean and season my new wok and start learning how to stir fry. This will be done on my weber kettle with a Vortex to get the wok hot. My first wok cook will most likely be a shrimp stir fry.
I do have a recent order of St Louis style ribs and beef short plate ribs from Wild Fork Foods in the freezer which will get cooked in the near future.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
-Elk Backstrap (Currently in Freezer from last years haul)
-Seal Meat (inbound from a village in Togiak)
-Attjack fried Chicken
-Smoked and Braised goat. (Dutch Caribbean-Style......I had this in Bonaire and I have been trying to replicate it for years!)
-Beef Bacon
-Pork Hocks
-Grouse (from up coming hunt)
I don’t think I have ever seen beef belly. My version is the fattiest part of the point on a smoked brisket. chilled, then sliced like bacon. Frying that creates a melt-in-your-mouth slice of smoked beef brisket. We use it on beef, lettuce, and tomato sandwiches. Yummy.
Yeah, I suppose I could use point. Nothing wrong with that. But I would like to find navel. I do think it is interesting though........Katz's says they use "navel meat" for their pastrami. However, after being there several times, they sure do look a lot like briskets they are slicing and serving. Johnny Booth
I do all the cooking and my wife and I set a weekly menu. So whatever the family wants to eat, they let me know and I make it....So I'm essentially a chef DJ (always taking requests ). This week my daughter requested Chicken/Sausage Gumbo, which we will have on Thursday and I already have the base made and just need to add the meat.
Like many of you, I will make Chili on Halloween. It's not very hot, but savory with 3 types of beans (my wife likes beans).
On my cooking bucket list is smoking a whole hog on the offset.
STEbbq - Yes, a suckling pig is more realistic to me as well. Probably around 15-20 lbs. I have to find a group of people that will eat it. In Los Angeles, they're a bit squeamish on looking at a whole pig and pulling meat off it.
Oy vey STEbbq . You should have mentioned it before I'm on my way out of town (the great move south is in less than three weeks). I would have loved to go in on a suckling pig.
Hmm, actually write out a list instead of just looking in the freezer or at the butcher's for some inspiration. I like it. A trifle more organized than my cook planning has been, but deservedly so. Thanks STEbbq .
I would a like few chances at some point to learn a whole hog cook on a pit
pork belly
spinalis
several types of fish still to cook.
Also, I would like to learn to do the big (to me cook), I would like to gain the knowledge on how to manage (with help) a bbq for 100 plus people at a time. With consistency at a high level.
Last edited by Richard Chrz; September 28, 2021, 07:56 PM.
My current favorite pork belly cook is based on the Banh Mi recipe on the free side. I do the pork belly and the pickled veggies, but don’t do the rest to make sammiches. Turn it into an appetizer. Very good!
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
I do the exact same thing, STEbbq . I actually have several "notes" in my phone, and a separate folder in my email where I email myself specific recipes or links to recipes so everything is always in one place. One phone note is a compilation of everything I have cooked, want to cook, or have in the freezer to cook (excluding the obvious cuts/meals like brisket, ribs, steak, burgers, etc.). The other is what exactly I am cooking this weekend. Right now this is the list from this summer (bold means I have not yet cooked it):
"Eats List"
Rocky Mountain shrimp
Grilled Oysters
Homemade sausage - brats/garlic brats, kielbasa
Fatties - breakfast, roasted red pepper/bacon jelly, mushroom/onion, etc.
Jalapeno Poppers
Attjack fried chicken Pork Belly BLT's
Wings
Stuffed pork loin
Double smoked ham
smashed potatoes
shrimp ceviche
Mussels Stuffed Peppers
Brat fatties (use homemade brat sausage instead of regular sausage) - mac n cheese, jalapeno cheddar, etc.
Smoked meatloaf Caprese salad stuffed flank steak
Grilled shrimp boil Country fried steak
Country fried chicken
Fajitas
Philly cheese steak
Pork belly burnt ends Smoked shrimp
Smoked chuckie
Smoked salmon
Taquitos
Steak, chicken and shrimp hibachi/fried rice/veggies/yum yum
Smoked Scotch Eggs
Avocado eggs (whole stuffed jalapeno wrapped in sausage wrapped in bacon)
Avocado bomb (whole stuff avocado wrapped in hamburger wrapped in bacon)
Last edited by Joey877; September 28, 2021, 11:40 AM.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
First off, I'm really touched by my Chili making some of these lists. Thank you!
and then there's all the things on my own list to try and get to
Empanadas
Yorkshire pudding for sure
Cochinita Pibil
Leg of lamb - have a whole one, need something new for it
Warak enab (Dolmas, but Lebanese)
Mujadara
Harira
French Lentil Soup
Chuck Roast done Texas brisket style
Cassoulet
Philly Cheese Steak on the HB (use the grill grates griddle side up)
Paella
Gumbo
Meathead's Char Siu ribs
Sardines grilled in grape leaves
I have two grape vines in the backyard and I'm going to figure out how to preserve the leaves and use for Warak enab and sardines.
Chicken and Dumplings
Pork Belly and smoking bacon
Philly Cheese
Pulled Chuck Sandwiches
Working on perfecting the pizza crust
Brunswick Stew
Chicken Marsalla
Chicken Parm
I would also reserve some pork belly and do porn belly burnt ends. I may be kicked out for saying this but I like 'em better than brisket burnt ends at least the way I do 'em. 😱😱😱😱
I have a few belly's in the freezer, just have not taken the time. This is a to-do list for sure. Have made everything on my list these are items I want to do again soon.
Last edited by DavidNorcross; September 29, 2021, 03:51 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Homemade authentic curry
Homemade authentic chicken tikka masala, or butter chicken, either/or
(^ by authentic I mean close to as good as a good Indian restaurant^)
Homemade naan bread, although some storebought is darn good.
Getting more familiar with Dutch oven things (I have 2 and rarely use them)
My favorite site for Indian recipes is https://www.indianhealthyrecipes.com/ (definitely some not-so-healthy recipes there too). Whenever I make any of the recipes there I feel like I'm doing things the "real" way.
The recipes aren't written super well all the time, so definitely read through the whole thing before you start...
). This week my daughter requested Chicken/Sausage Gumbo, which we will have on Thursday and I already have the base made and just need to add the meat.
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