- Nov 3, 2010
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The start of smoking a cabbage
Smoked the corned beef for 3.5 hours with oak and pecan. Place it in a pan and add 2 bottles of beer some stock and water and cover with foil. Place back in the smoker and braise it for 2.5 hours longer.
Add the veggies during the last hour and you get this result. Best I have ever made.
Smoked the corned beef for 3.5 hours with oak and pecan. Place it in a pan and add 2 bottles of beer some stock and water and cover with foil. Place back in the smoker and braise it for 2.5 hours longer.
Add the veggies during the last hour and you get this result. Best I have ever made.
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- Nov 3, 2010
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By myself for most of the weekend/week. Pre-cooked a bacon wrapped pork loin for tomorrow. Will oven up some brussel sprouts, butternut squash, and onions. Probably drizzle those with honey and brown sugar at some point in the cooking 
- Nov 3, 2010
- 8,648
- 17,563
- Nov 3, 2010
- 8,648
- 17,563
Champion food this morning. Paired with some coffee
My wife brought me a delicious chimney chonga , but we all know how that ends. Lol
Made a Beef Pot Pie full of beef tenderloin, veggies, cheese and beer based brown gravy.
Made too much to use a conventional pie plate so my crust had to be done in two parts.
Perfect for a dreary, rainy day
Made too much to use a conventional pie plate so my crust had to be done in two parts.
Perfect for a dreary, rainy day
I never had pot pie with cheese in it. Sounds great!
Not really
Pastrami is cured and cooked differently...not braised. Kind of in between corned beef and pastrami.
I happen to like both so it is the best of both worlds..
Been a while since I’ve added anything to this thread so here it goes....
Made up a breakfast fatty...
Scrambled eggs with Colby cheese in a venison breakfast sausage shell wrapped in peppered bacon.
Gave it an hour of hickory smoke, total time at 240 was about 4 hours to bring it up to an internal temp of 160.
Made up a breakfast fatty...
Scrambled eggs with Colby cheese in a venison breakfast sausage shell wrapped in peppered bacon.
Gave it an hour of hickory smoke, total time at 240 was about 4 hours to bring it up to an internal temp of 160.
That looks amazingBeen a while since I’ve added anything to this thread so here it goes....
Made up a breakfast fatty...
Scrambled eggs with Colby cheese in a venison breakfast sausage shell wrapped in peppered bacon.
Gave it an hour of hickory smoke, total time at 240 was about 4 hours to bring it up to an internal temp of 160.
Any sous vide steak guys here? I got some good angus steaks. Figured sous vide at about 130 for an hour then through on the grill to char.
I do lower temp, like 122, and longer, 4 hours minimum and as long as 8. Then sear on the grill.
Time is dependent on thickness. I target 120 degrees which takes about 90 minutes for 2” thick filets. The sear will take that to 130 which is rare to medium rare
Sous Vide is always consistent
Believe it or not one of the best uses of sou vide is reheating. You’ll never do it any other way again. Takes longer but man does it work
Sous Vide is always consistent
Believe it or not one of the best uses of sou vide is reheating. You’ll never do it any other way again. Takes longer but man does it work
Chilie again?
No carb serving.
So I thought I would try a breakfast version with a tortilla and an egg.
Not like I expected but I ate it.
No carb serving.
So I thought I would try a breakfast version with a tortilla and an egg.
Not like I expected but I ate it.
stumbled on a big pile of morels. Kept a third of what I picked.
Went nice with the lamb and asparagus.
Very nice
Holy crap! Nice haul!
Where are you located?
KOREAN FRIED CHICKEN
5 skinless/boneless thighs- cut into thirds
1-2 cups potato starch/potato flour
1 tbsp kosher or flaked salt
1tsp black pepper
1 tsp garlic powder
Vegetable or RIce or Peanut oil
3 green inions -sliced
1 tbsp toasted sesame seeds
Blend dry ingredients
Coat chicken bits
Fry until light brown- about 3 min each side
Remove and drain
Fry again for 2 min each side
Remove and drain
Toss with warm sauce (below)
Top with sliced green onions and sesame seeds
Korean Fried Chicken Sauce
2 tbsp soy sauce
3 tbsp mirin
2 tbsp brown sugar
2 tbsp honey
1 tbsp gochujang
1 tbsp apple cider vinegar
2 garlic cloves-minced or pressed
1 tsp sesame oil
1 tsp grated fresh ginger
Combine all in large frying pan
Heat and stir until sugar is dissolved
Add chicken (above) and toss to coat
Serve over jasmine rice
I usually make a batch of Racist Cole Slaw- https://www.pauladeen.com/recipe/the-ladys-coleslaw/
5 skinless/boneless thighs- cut into thirds
1-2 cups potato starch/potato flour
1 tbsp kosher or flaked salt
1tsp black pepper
1 tsp garlic powder
Vegetable or RIce or Peanut oil
3 green inions -sliced
1 tbsp toasted sesame seeds
Blend dry ingredients
Coat chicken bits
Fry until light brown- about 3 min each side
Remove and drain
Fry again for 2 min each side
Remove and drain
Toss with warm sauce (below)
Top with sliced green onions and sesame seeds
Korean Fried Chicken Sauce
2 tbsp soy sauce
3 tbsp mirin
2 tbsp brown sugar
2 tbsp honey
1 tbsp gochujang
1 tbsp apple cider vinegar
2 garlic cloves-minced or pressed
1 tsp sesame oil
1 tsp grated fresh ginger
Combine all in large frying pan
Heat and stir until sugar is dissolved
Add chicken (above) and toss to coat
Serve over jasmine rice
I usually make a batch of Racist Cole Slaw- https://www.pauladeen.com/recipe/the-ladys-coleslaw/
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So I'm trying to diet.
So we found low carb tortillas to use.
Wraps can get booring fast.
Last minute decided not to heat up the kitchen.
Low carb tortilla, a little ranch dressing, turkey, ham and salomie, some Munster cheese and olive salad.
Reminiscent of a mufalata and broke the boredom.
Ate it before the obligatory picture, it really came out good.
So we found low carb tortillas to use.
Wraps can get booring fast.
Last minute decided not to heat up the kitchen.
Low carb tortilla, a little ranch dressing, turkey, ham and salomie, some Munster cheese and olive salad.
Reminiscent of a mufalata and broke the boredom.
Ate it before the obligatory picture, it really came out good.
Thighs man, ain’t nobody got time for dem bones…..and , it’s potato starch.
You could also run them through tapioca or rice four!
You could also run them through tapioca or rice four!
Mexican Steak and Spanish fries
Menu — Ron's Hamburgers & Chili
www.ronsburgersandchili.com Almond and coconut flour are about your only choices. However, I’m living the low carb lifestyle and bread crumbs aren’t so high in carbs considering the amount you need to bread some chicken. You’ll just need to bake the wings instead of frying them.
- Nov 3, 2010
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You have posted in the wrong thread...please read title to avoid breaking protocol.
Making pizzas today...
FROM NOBU
MISO GLAZED BLACK COD, OR IN MY CASE, HALIBUT
Served with new potatoes and king oyster mushrooms
MISO GLAZED BLACK COD, OR IN MY CASE, HALIBUT
Served with new potatoes and king oyster mushrooms
- 1/4 cup table (cheap) sake-1/4 cup extra to presoak the fish while you whip up the marinade.
- 1/4 cup mirin
- 1/4 cup white miso paste
- 3 tablespoons granulated sugar
- 4 black cod or halibut portions-about 1/3rd of a pound each
- 3 king oyster mushrooms -sliced in half lengthwise
- Green onion sliced- on fish, once plated
- Ghee to cook fish
- Olive oil to cook mushrooms
- 48 hrs a head of time- Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Pat the black cod or halibut fillets thoroughly dry with paper towels. Slather the fish som extra sake while you make the miso marinade. Them dunk in the miso marinade in a glassd dish, skin up, and cover tightly with plastic wrap. Leave to marinate in the refrigerator for up to 48 hrs. Yeah, 48 hrs...
- To cook the fish: Preheat oven to 400°F. Cook in an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Film the pan with a little ghee, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
- Plate and finish searing the fish with a hand torch to carmelize the remaining juices.
- Boil remaining marinade and use to coat mushrooms which have been sliced in half and cross cut lightly on the cut surface and cooked in olive oil until golden brown.
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Filet and roasted vegetables...........the wife's Birthday, and this is what she wanted........
- Salt cure for an hour
- Coat with your favorite rub
- Sous vide for 6 hours with Worcestershire sauce and butter
- Quick sear on the grill using the butter sauce to baste
- Rest for 15 minutes
Let the games begin.
Delay of game on the city whacking a gas line.
Delay of game on the city whacking a gas line.
Seared venison and veggies. Nothing extravagant.
Wait….. that looks like ketchup on the venison? Please say it isn’t…..
It’s A1 sauce. Sacrilegious? Sure. Just had a taste for it.
So smoked a ribeye a couple days ago with other bbq.
About time to crack it. Bone in cap on.
Ribs cut seperate, left cap on.
Cut some steaks and think I'll make delux bowl of red with some.
About time to crack it. Bone in cap on.
Ribs cut seperate, left cap on.
Cut some steaks and think I'll make delux bowl of red with some.
- Nov 3, 2010
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Felt like making some naner bread tonight, ran to the store for some walnuts. It’s in the oven as we speak
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Still crushing on this smoked ribeye.
Carne Guisada el pantry.
Didn't want to chase ingredients.
This is what I had except I traded white beans for the potatoes.
Season and lightly sear meat, get it out of the pan. Brown your vegetables toss meat back in and add enchilada sauce ect imidiatly.
Turn heat down on low, barely a simmer, if you boil it it's shot. Run on very slow for a couple hours.
Beans , rice or potatoes go with this.
Great.
Call it what you want it's Tex Mex carne guisada inspired and delicious.
Carne Guisada el pantry.
Didn't want to chase ingredients.
This is what I had except I traded white beans for the potatoes.
Season and lightly sear meat, get it out of the pan. Brown your vegetables toss meat back in and add enchilada sauce ect imidiatly.
Turn heat down on low, barely a simmer, if you boil it it's shot. Run on very slow for a couple hours.
Beans , rice or potatoes go with this.
Great.
Call it what you want it's Tex Mex carne guisada inspired and delicious.
Pork Butt, now at about 11 1/2 hours...........225-250 on the egg.......internal at 167...........maybe another 4 hours.........I will be out of whiskey by then..........
updates later.........
updates later.........
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Cold smoked some cheese a couple weeks ago. We finally cut into some of the medium cheddar. The end pieces with the most smoke were REALLY good. The middle pieces had good smoke flavor also. Definitely will be doing this again when it cools off this fall. Delicious!
Used an "A-MAZE-N" tube 6", 75:25 apple:cherry mix of pellets. Medium cheddar, colby-jack, pepper-jack, in out Pit Boss vertical smoker, just to hold the smoke in, smoker not even plugged in, can use a kettle grill, or any other type of grill box, just need it to contain the smoke. Best to do it when it's cold outside, if it gets above 90º inside the smoker the cheese can melt.
Used an "A-MAZE-N" tube 6", 75:25 apple:cherry mix of pellets. Medium cheddar, colby-jack, pepper-jack, in out Pit Boss vertical smoker, just to hold the smoke in, smoker not even plugged in, can use a kettle grill, or any other type of grill box, just need it to contain the smoke. Best to do it when it's cold outside, if it gets above 90º inside the smoker the cheese can melt.
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