Author Topic: cooking (Read 285260 times)

IPA4Me · « **Reply #3175 on:** January 30, 2021, 03:22:22 PM »

Fired up a beer can chicken in the oven last night. Used a lemon zest club soda in place of beer and Cavender's rub. 2 hours on high at 375F.

So easy. So delicious.

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Cire · « **Reply #3176 on:** January 30, 2021, 05:49:38 PM »

Coconut curry shrimp shrimp

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waks · « **Reply #3177 on:** January 31, 2021, 08:29:25 AM »

AST · « **Reply #3178 on:** January 31, 2021, 12:42:06 PM »

Looks great Cire.

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AST · « **Reply #3179 on:** January 31, 2021, 12:46:36 PM »

Pulled a mesquite smoked ancho-pasilla pork butt out of the freezer Friday. Got it warming up to make a concoction with about 14oz of dried chiles.

Yesterday I placed a 5lb turkey breast in brine to make a turkey pastrami on Tuesday evening.

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IPA4Me · « **Reply #3180 on:** January 31, 2021, 12:56:37 PM »

Is that a double wall pot for your sous vide?

AST · « **Reply #3181 on:** January 31, 2021, 12:59:05 PM »

Quote from: IPA4Me on January 31, 2021, 12:56:37 PM

Is that a double wall pot for your sous vide?

It is an All Clad D3 soup pot with pasta & steamer inserts. Just so happens to be the perfect size for this roast I needed to warm. The wide lip is for the inserts to sit in.

AST · « **Reply #3182 on:** January 31, 2021, 01:53:51 PM »

Have the red enchilada sauce ready to simmer.

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Cire · « **Reply #3183 on:** January 31, 2021, 02:18:20 PM »

Yum

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AST · « **Reply #3184 on:** January 31, 2021, 04:33:40 PM »

More steps along the way because I feel like spamming the thread some more.

I

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steve dave · « **Reply #3185 on:** January 31, 2021, 04:39:35 PM »

good lord

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AST · « **Reply #3186 on:** January 31, 2021, 05:21:59 PM »

Quote from: steve dave on January 31, 2021, 04:39:35 PM

good lord

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It is just dinner calm down

AST · « **Reply #3187 on:** January 31, 2021, 08:24:32 PM »

Pozole Rojo with mesquite smoked ancho-pasilla pork butt. Put a fork in me.

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8manpick · « **Reply #3188 on:** February 01, 2021, 07:01:46 AM »

Wonderful

steve dave · « **Reply #3189 on:** February 01, 2021, 07:50:23 AM »

Quote from: AST on January 31, 2021, 05:21:59 PM

Quote from: steve dave on January 31, 2021, 04:39:35 PM
good lord

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It is just dinner calm down

Infuriating

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8manpick · « **Reply #3190 on:** February 01, 2021, 08:33:01 AM »

Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this

AST · « **Reply #3191 on:** February 01, 2021, 08:35:21 AM »

Quote from: 8manpick on February 01, 2021, 08:33:01 AM

Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this

I have been doing that with everything I smoke lately. Not because of snow you lucky bastard but due to baby boy.

waks · « **Reply #3192 on:** February 01, 2021, 09:39:10 AM »

Quote from: AST on February 01, 2021, 08:35:21 AM

Quote from: 8manpick on February 01, 2021, 08:33:01 AM
Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this

I have been doing that with everything I smoke lately. Not because of snow you lucky bastard but due to baby boy.

How do they hold up in the freezer? Better to leave unshredded? My experience with frozen/thawed pulled pork is that it loses all desirable texture.

AST · « **Reply #3193 on:** February 01, 2021, 09:42:15 AM »

Quote from: waks on February 01, 2021, 09:39:10 AM

Quote from: AST on February 01, 2021, 08:35:21 AM
Quote from: 8manpick on February 01, 2021, 08:33:01 AM
Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this

I have been doing that with everything I smoke lately. Not because of snow you lucky bastard but due to baby boy.
How do they hold up in the freezer? Better to leave unshredded? My experience with frozen/thawed pulled pork is that it loses all desirable texture.

I vac seal it whole and reheat it whole. There is only the slightest noticeable drop-off from having it fresh. I am sure the longer it is frozen the more it will depart from tasting like right off the smoker but this one was only frozen for 6 weeks.

420seriouscat69 · « **Reply #3194 on:** February 01, 2021, 10:03:50 AM »

Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.

Institutional Control · « **Reply #3195 on:** February 01, 2021, 10:26:29 AM »

Quote from: 420seriouscat69 on February 01, 2021, 10:03:50 AM

Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.

I think it's a fairly common thing for squirrel, mice and birds to try and use a grill for shelter. I would invest in a cover and tighten up the bottom to keep them from crawling under it.

420seriouscat69 · « **Reply #3196 on:** February 01, 2021, 10:28:00 AM »

Quote from: Institutional Control on February 01, 2021, 10:26:29 AM

Quote from: 420seriouscat69 on February 01, 2021, 10:03:50 AM
Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.

I think it's a fairly common thing for squirrel, mice and birds to try and use a grill for shelter. I would invest in a cover and tighten up the bottom to keep them from crawling under it.

Good call. I use to have one, but it tore. I should probably do that soon.

pissclams · « **Reply #3197 on:** February 01, 2021, 10:30:12 AM »

in an effort to combat a bad case of the mondays, I gleefully prepared a pair of toads using artisanal butters and fresh eggs straight from the farm. the bread was sourced from a boutique baker in town named “wonder”. it’s all so yummy!

michigancat · « **Reply #3198 on:** February 01, 2021, 10:46:48 AM »

Quote from: AST on January 29, 2021, 07:26:58 PM

Love this meal. Need to make it more often. Easy, healthy, delicious.

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What's the recipe?

michigancat · « **Reply #3199 on:** February 01, 2021, 10:49:02 AM »

Also I need to try ching's enchiladas again