Any food/cooking goals for 2024?

[Troutman]

Great post, thanks for thinking of it!

Been doing a lot of thinking about where I take my hobby and passion. On the immediate horizon is getting into sausage making and charcuterie in general. I know a lot of the members here do sausages as a rule but I don't really see them celebrated much as a main emphasis. I really love sausage and intend to make that a New Year's focus. I have the grinder and stuffer, now I need to kick my butt into gear!

Secondarily, I need to continue to work on my open fire skills like Openfire mentions above. I absolutely love the challenge of cooking over hot coals, getting the temperatures just right and playing with various techniques. It's not only the most primal of all cooking, it's also a lot more challenging then one would think, getting food to that perfect point without ruining it in the process. It takes a lot of babysitting and attention to detail. A great challenge and worth the effort!

Finally, I just wanted to say what a big fan I am of Richard Chrz's cooking. I'm glad you are diving into teaching and developing a website. I too have been encouraged to do something along those lines. I plan on retiring or semi-retiring from the business world in 2025, after that the concentration is on a cook book. I have close to 100 recipes that need editing and tweaking but are largely ready to go. I've also got a standing offer to teach food photography. Lot's of avenues to explore.

Other than that I could name a lot of names of you all that I consider fabulous cooks. I encourage everyone, no matter your skill level, to choose something in the food world and make it your own!! Again, great post and hopefully an encouragement.

[PGH_RAM]

Troutman I'd be happy to help test out your recipes. I'm always on the lookout for new cooking experiences.

[PGH_RAM]

Richard Chrz I got into fresh sausage making a couple of years back. I've got a copy of "Charcuterie" by Ruhlman and Polcyn which really demystifies the whole process. It's easy and fun. I haven't made any dry cured sausages or meats out of the book because I don't have a good place to hang them (yet), but the fresh and cooked stuff has been a blast.

[Richard Chrz]

PGH_RAM I have that book, it looks to be a great resource. One of these years I have to commit to it.

[BKYDBBQ]

Timing is one of the main things I need to improve...not waiting until the last minute to start cooking so I end up eating super late...timing so that sides and main dishes are ready close to the same time...

Also, I want to get better at developing flavors and broaden my flavor profiles...

Finally, hope to get the deck built so I can get my outdoor cook area organized and do more cooking out there...

[Troutman]

I struggled with that for a long time. Two things that helped me was to first pick a time early enough to begin cooking. For me it's 3 pm for any meal I want to serve by say 6 pm. Second, and most importantly, ask for help. If stirring some sort of sauce is required when you're trying to get the 'cue off the pit, then ask!!

[yakima]

More open fire, using Breeo fire pit with Santa Maris kettle accessory. Focus more on spices and blends. More Chinese, wok, and clay pot tomfoolery.

[yakima]

Went to a local Winter Market today. At least 2 local vendors with locally produced rubs, sauces, seasonings. And I know of another, not there. Bought some product. Will focus more on local products. Notwithstanding that I am becoming a fan of Mala Market, Nashville, for genuine Chinese product.

I have been, and remain, a fan of Meathead's DIY rubs. Easy to make, no salt (not against salt, just want a handle on how much).

[Johnny Booth]

We now have a small, very good, privately-owned, local-only, inexpensive, whole-animal butcher shop.
They will cut anything I want, how I want.
StPeteMeat.com

That means, things I could not source fresh, like Tri-Tip, Beef ribs, skirts and flanks, aged steaks and chops, porchetta, and more…. so many things that I want to cook are now fresh, prime, organic, reasonably priced, and 15 minutes away.

We did beef plate ribs (dino ribs) Sat., and bought some grass fed all beef hots dogs to try today.

Going to be a great year. 🤤

[SheilaAnn]

Johnny Booth not sure if you have been around long enough to recall, but I used to be a partner in a whole animal butcher shop. I got bought out in oct 2020. Good riddance (won’t bore you with details here).

You are indeed a lucky dog! They get a whole pig every week? Nice. Request a coppa roast or thick coppa steaks. You’ll thank me later.

[Johnny Booth]

SheilaAnn - Thanks! I will do that. 😎

[Johnny Booth]

Whoops

[Skip]

I always have a long list of things to smoke/cook. One thing I should do with a Fellers Ranch Wagyu Brisket that's in the freezer is smoke it using just wood to get more Texas style flavor.

[Johnny Booth]

Skip - Cant wait to see. I love brisket and real wood fire. It is another level of flavor and bark altogether. I found some unique woods at my local Ace Hardware. Picked up some Post Oak. Splits, not chunks. This year I’m gonna channel Aaron Franklin, 100% fire management using only the offset thermometer, and feel. 👍

[acorgihouse]

I have a split wish list of what to do this year. I did a deboned, rolled, stuffed turkey breast at Thanksgiving, and a braciole Christmas, both successful. Now I want to do more rolled/stuffed meats, porchetta is next.
OTOH, I am looking forward now to what do I do next, maybe this year, maybe when I retire? I like my work, it's all I've ever done, and I'll be 65 in March so have some years left. Still, what else is out there?
I went to my local produce co-op yesterday, as I do most Sunday mornings. The starter/owner, a friend, was there cleaning out the fridges/etc because they are closed next few days. We chatted, she asked "how are you going to use that escarole," stuff like that, and I told her "you know, when I retire, I'm coming here to teach cooking classes." Kind of kidding, but not. We wound up in a great convo about cooking, she knows I love to cook, and always asks and gives me stuff that might be going south. Through her community involvement, I have learned much about how many families have issues with providing good food, fresh stuff, learning to cook it, all that. Through her, I've spent many holidays driving around delivering turkeys and such to houses with families, kids, no furniture, and lot of graceful gratefulness. So, I told her (name is Cassie) that I was going to horn in there and teach cooking classes when I retire. She said "when?" I told her I'll be 65 in March, love what I do, but see it coming, and she said "when?" Said "we have so many families that just need a little help putting it together."
I drove home with ideas, I am thinking I'll be needing/wanting to retire in the next year, and this is my tentative plan. There are people in this co-op who buy fresh fruit and veg, when they would otherwise not, because they can get small portions, or in season affordable, locally grown, and they only want to know how to cook it and feed their families. Many want to show their kids that good, healthy food is tasty and affordable. Cassie has people who work for bins of food, some need them, some donate to others, and it is a fantastic example of a community helping the community. So, tor the next few months, I will be building a a simple list of "learning to cook" recipes, including how to use an IP, a CrockPot, a simple grill, make after school snacks safely and easily, stuff like that. I'm on it, I have not felt so into a project in a long time. Wish me luck. OK, hoping this made some sense, but the big orange Cheez-It Bowl is starting...

[Carolyn]

It is a wonderful idea. I hope it works out. There are so many people who grew up eating only processed foods.

[acorgihouse]

Carolyn, I have learned a lot the past few years. Back when covid was rampant, there were some local organizations helping to make sure kids who normally get breakfast/lunch at school were being fed. Somebody told me "you should teach kids to cook simple stuff, you could do it!" but when I said "they still need the groceries, the pots, pans and stove" I got a blank stare. I really didn't consider that there are people without a full size fridge, who only microwave, need to fix that.

[Carolyn]

Lots of kids wouldn't eat if it weren't for those programs.
There are so many people in dire circumstances out there. I saw a lot when I worked at an indigent clinic and a charity hospital.

[TripleB]

Food/Cooking Oriented Themes/Goals for 2024

1. Get out and try new restaurants in Los Angeles. LA is not SF, but there are a lot of great restaurants that I’ve been too lazy to go out to and try.
2. Roast a small pig in the spring.
3. Take some cooking classes. I believe there are many different venues out there that offer this. In home classes, online classes, college classes and resort classes.
4. Find a good local butcher and online supplier. I’m basically just a Kroger and Restaurant Depot shopper.
5. Continue to develop, build, improve my bbq area. The plants and flowers I have planted over the last couple of years is finally stabilizing and maturing. Still adding metal art to the fence.
6. Buy a pellet smoker………. yeah, right

[SheilaAnn]

@TripleB

4. https://standingsbutchery.com/

Have you tried Jered’s place? Not cheap, but quality is there.

[TripleB]

SheilaAnn - I have not. Thank you for the link.

[JCBBQ]

Oh yeah, I want to do a pig too.

[Carolyn]

I am starting with zero practical knowledge with regards to cooking on the pellet smoker I ordered. I have a short-term goal of producing a decent rack of ribs. I have to start somewhere, and I figure that is doable.

Second is better meal planning. I am not good at it, and it shows.

Lastly, need to get back into better health. I am looking forward to planning out some meals and getting outside for a change. I have already lost 13 pounds, but I still need to eat more balanced meals. So, my cooking goal is to increase my grilled vegetable repertoire.

I have modest goals, but I figure they are all attainable.

Cheers

[Johnny Booth]

Carolyn - Keep a log of each cook to help you get better every time. This starts with a planned timeline working backward from when you plan on eating, listing each milestone or ‘mark’ you want to hit during the cook. As you do this it will jog your memory about sides, prep, spicing etc.. It will be invaluable as a guide when things go sideways, as they always do. Reviewing it after the cook and comparing to what actually happened will help you make adjustments next time.

[JCBBQ]

👆What he said!! That’s the best/fastest way to improve. It’s invaluable.

[Carolyn]

Johnny Booth Thanks, I will do that.

I started a composition book recently to remember how I cook some things in the kitchen because I tend to just throw things in the pot, then I can't replicate it when it turns out really good. Recipes are helpful, who'd a thunk it?🤔🙂

[mrteddyprincess]

I am knee deep exploring milling and baking with whole grains. I am in pursuit of a perfect loaf of whole wheat sourdough bread and pizza crust.

I am looking forward to the always do cooks on the calendar.

February: Super Bowl Party and Valentine's Day with my wife
March: St. Patrick's Day brisket
April: Easter leg of lamb
May: Rib fest
June: Chicken fest
July: Brisket BBQ

I'm also looking forward to meat up in Chicago mentioned a few months back.

And my last big BBQ region to visit is the great state of Texas. I don't know if that will happen this year or not.

B

[JCBBQ]

Looking forward to those bread and pizza pics.

[DavidNorcross]

Looking forward to this one too. Anxious to see how it goes for you.

[Richard Chrz]

Looking forward to following your sourdough journey.

[SheilaAnn]

2024 Goals

have my bread turn out half as good as y’all’s bread!
get better at Neapolitan style pizza. I can knock a Sicilian or Detroit style outta the park, but not Neapolitan.
clean out the dang freezer.
thin the cookbook collection. It’s seriously too much.

[SheilaAnn]

May I also add more pasta from scratch. Especially stuffed pastas. Ravioli, etc.

[JCBBQ]

“Thin the cookbook collection” - nooooooo!

[hoovarmin]

SheilaAnn https://elearning.builderall.com/cou...r0AVJWw4/index

[radshop]

Why rush it... 2024 is a long way off, right?

Oh... let me get back to you in a day or 2, m-kay?

[BKYDBBQ]

I already posted once but I left out how I am kicking off 2024...This weekend I am headed to Unadilla, Ga to attend Myron Mixon's Memories Cook School to learn Whole Hog, Ribs and Pork Shoulders on old school brick pits...

This will either cement (pun intended) my desire to build a cinder block pit or kill the desire once I se how much work it really is...

Then in February going to an event at Grillbillies BBQ Supply in NC for "An Afternoon with Aaron Franklin". Taking my dad to this one as part of his Christmas present.

[JCBBQ]

Oh wow! That’s gonna be fun. Enjoy.

[Carolyn]

They both sound like fun.

[tamidw]

Sounds awesome! Wish we had good schools, etc around here. There was a smoking class several years ago in Portland that my husband and I went to, but that is no longer around.

[DavidNorcross]

My goal is to eat more of what we grow. Cooking fresh is what we want more of in 2024.

[Jerod Broussard]

More fajitas with sour cream. I hate leaving that out.....which means I have to make another trip to the store.

[ecowper]

So many more things to cook out of Chasing Smoke! Much more Levantine cooking coming down the road.

Grilled sardines, souvlaki, kebabs of all sorts, and so much more