DANG all these great pictures - my mouth is watering now!
Everyone's food looks spectacular.
Everyone's food looks spectacular.
What did I cook this weekend.....
- Thread starter Melana
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TwistedGray
El Jefe Brewing Company
Looks a little past its prime, but a nice COW none-the-less.
Pig shots. They tasted good but were not worth the 40 minutes of making them and then 30 minutes of the air fryer, IMHO. I'd give them a solid c+ but if I'm going to put that much effort into something, I'd prefer bacon-wrapped jalapeño poppers.
SundayBeers
Active Member
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Look great - but that is a lot of prep and cooking work
I totally forgot to take a pic but last night I cooked a 3.5 lb tri-tip in my airfryer (30 min @ 400F) and was amazed at how good it turned out! It had a great crust but still rare in the middle and very tender.
Beef tenderloin, home fried potatoes and mixed vegetables.
I love autumn and winter cooking, but summer cooking is a whole 'nother thing when the produce is fresh.
I grilled some farm raised chicken, and my wife volunteered to learn to make my barbecue sauce. After 45 years of making it I was forced to finally nail down a recipe. Here's what we came up with.
1 cup ketchup
1 tablespoon good Dijon mustard
I tablespoon good wine vinegar (malt
would probably work)
1/2 cup dark brown sugar
1 shallot, 1 garlic clove chopped very fine
1 tablespoon butter
8 ozs good, lightly hopped dark beer
All I had today was Leffe Brune and it was perfect
Red chile powder to taste
Melt the butter in a medium sized saucepan, stir in the shallots and garlic.
After 30 seconds add ketchup, mustard, vinegar and beer. Stir until smooth over low heat.
Add sugar, stir until dissolved.
At this point you're gonna have to adjust to your own taste. If sour add more sugar, if too sweet add a little vinegar.
As it cooks over very low heat add chile powder until it suits you. My wife likes to caramelize the sauce in a 400F oven so the sugar doesn't burn.
1 cup ketchup
1 tablespoon good Dijon mustard
I tablespoon good wine vinegar (malt
would probably work)
1/2 cup dark brown sugar
1 shallot, 1 garlic clove chopped very fine
1 tablespoon butter
8 ozs good, lightly hopped dark beer
All I had today was Leffe Brune and it was perfect
Red chile powder to taste
Melt the butter in a medium sized saucepan, stir in the shallots and garlic.
After 30 seconds add ketchup, mustard, vinegar and beer. Stir until smooth over low heat.
Add sugar, stir until dissolved.
At this point you're gonna have to adjust to your own taste. If sour add more sugar, if too sweet add a little vinegar.
As it cooks over very low heat add chile powder until it suits you. My wife likes to caramelize the sauce in a 400F oven so the sugar doesn't burn.
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Easy dinner tonight and no pictures. Frozen mussels in their natural liquor cooked with kielbasa, minced garlic and Belgian pale ale homebrew. Served with side salad and crusty bread.
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Tonight. Cavatelli with broccoli, mushrooms, Pecorino Romano cheese, and garlic. Lots of garlic!!
TwistedGray
El Jefe Brewing Company
Chicken in the waffles
Lacto-fermented Fresno peppers and garlic. And waffles. Not together, just did the processing while the waffles cooked.
Chicken and cheese quesadilla chips, etc.
Beef Brisket served with roasted Brussels, carrots, onion with bacon and Mac and cheese.
Dgallo
Instagram: bantam_brews
I love pig shots. Idk if you have a smoker but they come out amazing on the smoker and glazed up with a tangy bbq sauce. So much better Than when I used to use my oven. I’d assume the air fryer is similar
Oooooo, will you divulge your recipe for the avocado lime crema? Sounds divine!
A market had lobster and snow crab legs at a great price. Stuffed lobster was served with salad there’s only enough bread in the stuffing to hold the crab meat together.
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We have a big ol' 6 burner Weber gas grill which we bought in 2009. It's now been moved several times but today is the inaugural running of the rotisserie with a nice plump chicken on it! If I can remember to take pictures - I will post them later.
Brewsmith
Home brewing moogerfooger
Red and Green Chile. Because one is not enough
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Of course all thoughts of taking a picture fled my brain when I looked in there and the chicken was done! Getting it off that spit and in ma belly was highest priority. Rotisserie worked really well; next time we'll leave the rotisserie burner on a bit longer though for crispier skin. But the chicken, which was brined overnight, was very juicy and tender and tasty and the skin was golden brown. Worth more experimenting!
Porterhouse with mash and green beans.
Pizelles. To be honest, I did not know what they were, but my wife asked me to make them. They are wafer-thin and sweet. I added vanilla and anise.
When they come off the griddle, they are pliable, like little pancakes, so I might try forming them into little bowls or cones for ice cream.
When they come off the griddle, they are pliable, like little pancakes, so I might try forming them into little bowls or cones for ice cream.
Sandwich some caramel for strop waffles.
Starting at 12, broccoli, mash, grilled chicken thigh with skin and homemade sourdough rye.
kinda like krumkake. pronounced crum kaka. little thinner though and rolled into cone shapes. used to be staple holiday fare when i was young. i should start trying to make them to keep with family norsky heritage going.
LOL about the broccoli, Merry!
It's been bloody hot here - 120* yesterday - more of same coming. So it's either been eating out or making a big salad with a protein on it. I'm gonna grill some marinated skirt steaks on the Weber gas grill early today. Will slice up for steak salad later. Nothing exciting enough for a photo!
It's been bloody hot here - 120* yesterday - more of same coming. So it's either been eating out or making a big salad with a protein on it. I'm gonna grill some marinated skirt steaks on the Weber gas grill early today. Will slice up for steak salad later. Nothing exciting enough for a photo!
Home made tomato sauce from all the Roma tomato’s the garden produced this year. Made enough for 2 jars and supper today. Definitely the best sauce I have ever made.
tomato, roasted garlic, onions, basil, rosemary, bacon, green pepper, olive oil
tomato, roasted garlic, onions, basil, rosemary, bacon, green pepper, olive oil
Pickled Carrots and Cauliflower.
Been flooded by rain up here in New England. Finally stopped on Saturday and noticed a patch of Red Chanterelles decided to reappear. About 4 years ago I cleaned out alot of leaves to plant some trees. The next year a ton of chantrelles popped up. I tried to entice/baby them to grow more but gave up last year. Now overgrown and probably all this rain I got a couple day supplies. Could only handle a couple minutes picking them this morning as the mosquitoes were horrible. I think there's a bunch on the other side of the hill but I'll wait out the skeeters
Not the weekend but this morning. I'd like to blame my omelette technique on no coffee but that's not true
Not the weekend but this morning. I'd like to blame my omelette technique on no coffee but that's not true
Twas meatloaf time again this weekend at the Rat Shack.
became this wonderful goodness (plus one not pictured)
I usually keep 225F for the entire time until inside temp hits 170F, but this weekend I ran 225F until inside temp hit 130F and then upped the BGE to 350F until hitting 170F inside temp. I like the extra bit of browning this gave while still rendering out a lot of the fat
Served with roasted yellow and green squishes, and a side salad. too hot out for a baked tater, and avoiding mashed spuds while dropping the remaining 35 pounds of my goal weight
Tender, moist, and irresistible for a generous portion of seconds
became this wonderful goodness (plus one not pictured)
I usually keep 225F for the entire time until inside temp hits 170F, but this weekend I ran 225F until inside temp hit 130F and then upped the BGE to 350F until hitting 170F inside temp. I like the extra bit of browning this gave while still rendering out a lot of the fat
Served with roasted yellow and green squishes, and a side salad. too hot out for a baked tater, and avoiding mashed spuds while dropping the remaining 35 pounds of my goal weight
Tender, moist, and irresistible for a generous portion of seconds
No food. Just shrooms. Got another 6" in 12 hours Friday. This is from my driveway walk. A little past prime. Omelette s and The British Open. Again, skeeters!
Poor horsies
Poor horsies
Made a wonderful blackberry infused Merlot wine sauce last night. Outstanding, and will be used to drizzle over a chunk of baked Brie in a couple weeks. Had some last night over homemade Greek style yogurt
I used a nice Merlot, but would also consider a robust Cab or Burgundy as equally delightful. May also tweak this and use a nice Porto on a future batch.
I used a nice Merlot, but would also consider a robust Cab or Burgundy as equally delightful. May also tweak this and use a nice Porto on a future batch.
VApatriot
Well-Known Member
@TheDudeLebowski - here at our house in Northern Alabama, our sub has huge open space including woods with a paved walking trail, we went out and picked about 2 ish pounds of yellow chanterelles. It was the first time we ever went looking for them. We sauteed some with baby portabellas in butter, red wine and Worcestershire sauce. That was the first time we ever had any, we were surprised at how fruity but not sweet the flavor is. Sorry no pics. The red ones look cool.
