What did I cook this weekend.....

[unionrdr]

My old neighbors in another part of town thought I was crazy, standing at the bbq pit with a beer & some tongs. I was barbecuing some ribs in January, during an evening gentle snow fall of big flakes. a quiet night at that. what could be better?

 

[CreamyGoodness]

My old neighbors in another part of town thought I was crazy, standing at the bbq pit with a beer & some tongs. I was barbecuing some ribs in January, during an evening gentle snow fall of big flakes. a quiet night at that. what could be better?

Im also a fan of hot tub at soup temperatures in the light snow :fro:

 

[mattmmille]

Im also a fan of hot tub at soup temperatures in the light snow :fro:

Mmm...miss the hot tub at the beach. A big bowl of soup in the hot tub would be good, too. Mmm...clam chowder. Mind is wandering....

 

[unionrdr]

...add some corn oysters to that chowder too!...:rockin:

 

[paulthenurse]

Just had the service guy out for our tub. He asked me what temp I wanted it at and I said "Soup." He laughed. I didn't. We compromised. He taught me the secret code to use after he left and I gave him a bunch of beer and promised that I didn't know his name.

 

[applescrap]

Pancakes with the kids. I guess I put so many strawberries and blueberries in there it made them blue

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[fsr_racer]

Apple wood smoked baby back ribs, tangy coleslaw, roasted red potatoes w/ green beans and a pumpkin ale bottled back in June.

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[Gavin C]

Lamb Shanks in the pressure cooker with potatoes and Yams roasted in duck fat.

Seared Shanks
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Sauté some aromatics and tomato paste
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Deglaze with red vino
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Add some stock and tomatoes
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An hour in the pressure cooker
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Spuds and Yams
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Happy Campers. Yum
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[podz]

I gave up on cooking. Just went to the fish market and bought a box of oysters.

And some damned good french white wine.

 

[bob1852]

Pork tenderloin medallions with a red wine, balsamic, and sour cherry reduction; with green beans tossed with bacon, cherry tomatoes, and parmesan oregiano cheese.

 

[ChefRex]

I gave up on cooking. Just went to the fish market and bought a box of oysters.

And some damned good french white wine.

So I assume you shucked them and ate them raw?

 

[podz]

So I assume you shucked them and ate them raw?

Of course. Is there any other way?

 

[podz]

So we baked a couple of gilt-head bream for lunch and had a bottle of cold pinot grigio.

The wife had the excellent idea to use serving platters as our plates. Worked perfect since these were big fish.

 

[Kharnynb]

Spring rolls and kroepoek(indonesian crab cakes)

 

[Psylocide]

Got pheasant chislic with cabbage and Thai peanut sauce topped with almonds in one slow cooker for a late lunch and whipped up some stock that'll simmer all day.

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[Gavin C]

Got pheasant chislic with cabbage and Thai peanut sauce topped with almonds in one slow cooker for a late lunch and whipped up some stock that'll simmer all day.

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*Slobbering all over the keyboard*.That looks delicious.

What's chislic. I guess I will google it anyway.

 

[FloppyKnockers]

Surf and turf. Broiled lobster tail, ribeye, and Asiago garlic bread.

 

[schematix]

Just pulled a masssive 2.25lb ciabatta from the oven.

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Will update later with a glamour shot when I cut into it. Expecting loads of huge irregular holes waiting to be filled with butter.

Expectations failed. Bread isn't bad but texture is spongy.
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[flars]

Wish I would have had that for the pulled pork and peppers.

 

[JonM]

I modified my plan to grill a big steak over embers from a wood fire. I decided to do a reverse sear instead.

I piled the coals on the left 1/4 or so of the grill and choked the vents off so it got down to around 275-300 on the indirect side (verified with an oven thermometer) and I cooked the steak on the indirect side until it got up to around 110F.

Then it was time to do the searing, but the problem was the coals were at a low smolder, and you want a blazing hot fire for that step. Enter the hair dryer. (SWMBO gave me one of her old ones to keep in the basement tool cabinet for those rare occasions when pipes freeze.) Anyway, I put the steak on a piece of foil and loosely covered it to keep ash from landing on it and blasted the coals with the hair dryer. They were blistering hot in no time. I put the steak on the direct side, brought it up to about 125 and pulled it. Perfect medium rare. I'll definitely do that again.

 

[slym2none]

I made 20 pounds of pulled pork BBQ over the past couple of days. 17 hours at 225° F or so. It was gorgeous, but I didn't take any pics because I thought I had gotten kicked off this site. Sorry...

 

[Staestc]

Ancho, Guajillo, and Pasilla chilies, deseeded and steeped in boiling chicken stock.
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[ChefRex]

I made 20 pounds of pulled pork BBQ over the past couple of days. 17 hours at 225° F or so. It was gorgeous, but I didn't take any pics because I thought I had gotten kicked off this site. Sorry...

So.....what did you do?????



Hanger steak fajitas, sorry no pics,

 

[Staestc]

Same chilies as above now puréed into a lovely colored sauce! Trying a new recipe for Chili Colorado.
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[sablesurfer]

Found these hold outs in the garden. We've already had our first freeze, and today was back into the 50's. Just wondered what might still be out there.



Thinking about a dill slaw kinda thing. Want to eat these raw, so might grate them all, with some pickles the GF made from garden. I'll see what the kraut smells/tastes like before I add it, never liked any kind of fermented cabbage.

 

[Staestc]

Awesome harvest for post freeze!

 

[Staestc]

Browning pork shoulder.
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[flars]

It was over 40°F yesterday. Smoked some St Louis style ribs. Third time using the smoker. Used wood chunks this time to prevent over smoking. The ribs are about an hour from being ready in this photo.

I plan to do eight ribs at a time when they are on sale again.

 

[Staestc]

Ribs are looking good!

Garlic, bay leaves, cumin, sage, and oregano are in. Followed by chicken stock. Now it simmers for an hour.

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[passedpawn]

Made 5# of pepperone (pepperoni). Watching the pH drop before I put it in the cave to dry. Pictures when it's done.

 

[Melana]

Chicken baked with rosemary lemon rice.

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[Melana]

Gingerbread pudding cake

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[Staestc]

Chicken baked with rosemary lemon rice.

Lovely Melana!

 

[Staestc]

Ditto on the cake! I love ginger.

 

[Staestc]

Made 5# of pepperone (pepperoni). Watching the pH drop before I put it in the cave to dry. Pictures when it's done.

I'm jealous of you folks making sausage like that! (And cheese for that matter!). Can't wait for pictures!

 

[schematix]

It was over 40°F yesterday. Smoked some St Louis style ribs. Third time using the smoker. Used wood chunks this time to prevent over smoking. The ribs are about an hour from being ready in this photo.

I plan to do eight ribs at a time when they are on sale again.

How do you like your smoker? I have the same one and have major issues with temp swings.

 

[beergolf]

Same chilies as above now puréed into a lovely colored sauce! Trying a new recipe for Chili Colorado.
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MMMMMM that Looks good.

 

[Staestc]

Chili Colorado is still reducing after putting the chili purée in.
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[passedpawn]

Anybody in warm climates growing veggies? My tomatoes are about to explode. I've got long chilis and habaneros coming up, too.

 

[beergolf]

I have a big batch of beef stew cooking away. Beef, mushrooms, onions, garlic, potatoes, parsnips, carrots. Some homebrew stout... Smells great. Still needs some more time before dinner.