What did I cook this weekend.....

[davidabcd]

More vegetables from the local farmer. Corn on the cob on the grill. Ate two of them with far, far too much butter and salt.

 

[gratus fermentatio]

Well, your sides looked delicious. And I'm with you, I've eaten plenty of over-cooked and/or over-smoked meats because "it's not going to waste." Live and learn.

How long per side did you cook the meat? I'd think 2 min per side at that heat?

I actually didn't time it, maybe that was my mistake. Instead, I followed Raichlen's method of watching for the blood to show up on the top side of the meat & then turn. I'm guessing this method is more for the novelty of the method itself, rather than the flavorRegards, GF.

 

[gratus fermentatio]

Friday I smoked up some chicken leg qtrs & sweet potatoes. My usual method is to wash & pat dry the taters, brush them with dark sesame oil & put them on same time as the chicken. After 45 mins, turn, brush with oil again & go for another 45 mins & they're done when the chicken is done. I like to use a bit of hickory & usually mix it with cherry or applewood. Hickory really compliments sweet potatoes. This time, I wrapped the sweet potatoes in bacon. I avoided using toothpicks to secure the bacon, as I wanted all the moisture inside to stay there & caramelize.

Well, they were tasty; room for improvement, but still pretty tasty. Those taters took longer than usual to be done, I actually had to leave them on the grill an additional 30 mins before they were done & I think another 10 or 15 mins would've been almost perfect. Now I'm thinking maybe just saving some bacon grease & brushing the taters with that instead of oil, or wrapping in bacon; though the bacon wrapping itself was pretty tasty. I just have the grill shot, forgot to get a shot of the plated food, also had some steamed veggies.
Regards, GF.

 

[S-Met]

I like the i

Friday I smoked up some chicken leg qtrs & sweet potatoes. My usual method is to wash & pat dry the taters, brush them with dark sesame oil & put them on same time as the chicken. After 45 mins, turn, brush with oil again & go for another 45 mins & they're done when the chicken is done. I like to use a bit of hickory & usually mix it with cherry or applewood. Hickory really compliments sweet potatoes. This time, I wrapped the sweet potatoes in bacon. I avoided using toothpicks to secure the bacon, as I wanted all the moisture inside to stay there & caramelize.

Well, they were tasty; room for improvement, but still pretty tasty. Those taters took longer than usual to be done, I actually had to leave them on the grill an additional 30 mins before they were done & I think another 10 or 15 mins would've been almost perfect. Now I'm thinking maybe just saving some bacon grease & brushing the taters with that instead of oil, or wrapping in bacon; though the bacon wrapping itself was pretty tasty. I just have the grill shot, forgot to get a shot of the plated food, also had some steamed veggies.
Regards, GF.

View attachment 582598

I like the idea of using bacon grease. I have a small (1cup) container of it in my fridge usually around 1/2 full. A dollop for a fried or scrambled eggs usually. Will definitely consider to baste grilled veggies.

No pics, its been a long time, but chopped up cubes of pork belly and fried them in my deep cast iron. Then used the fat to shallow-deepfry some wontons. Possibly the Best fried anything I've made. GOT PORKFAT!

 

[applescrap]

The smoked chicken looks really good gratus. I like the clever ideas for the taters.

Well I can't stop thinking about a kitchen counter griddle. There's a few other outliers but that big presto is the cheap standard. Anybody use a big table top griddle. I found one I thought I really liked but I think it may have toxicity in construction. They all might i fear.

 

[bleme]

Anybody use a big table top griddle.

A Vietnamese friend invited me over to his mom's house for dinner a while back and they had a grill similar to the presto in the middle of the table. Each person got to put their thin-sliced meat on the grill, soak the rice paper, fill it with glass noodles, fresh veggies and the grilled meat, and wrap it up. They were sooooo good! I didn't take pics that night but stole this from the internet:

 

[TwistedGray]

Just got a bunch of fresh anchovies from my neighbors, thoughts?

 

[paulthenurse]

Pack in small mason jars filled with yellow mustard,or oil and hot peppers.

 

[paulthenurse]

Patty pan squash dirty martini. An idea who’s time is now.

 

[TwistedGray]

Pack in small mason jars filled with yellow mustard,or oil and hot peppers.

Anchovies?

 

[paulthenurse]

Anchovies?

Yup, it's a Maine thang.

Hot pack to cook the anchovies.

 

[bleme]

Just got a bunch of fresh anchovies from my neighbors, thoughts?

http://memoriediangelina.com/2016/03/18/fresh-anchovies/

 

[TwistedGray]

Yup, it's a Maine thang.

Hot pack to cook the anchovies.

Sounds obscure

 

[paulthenurse]

It’s Maine. Think Stephen King, only without the demons.

 

[paulthenurse]

On reflection I realize that that’s unrealistic. Think Stephen King setting the stage, before he goes ickybalooky describing aliens in space saucers living underground around Millinocket, eating wayward children’s spleens and dancing around wild bonfires of said children’s bones.

Mustard packed sardines are wicked pissah.

 

[davidabcd]

Patty pan squash dirty martini. An idea who’s time is now.
View attachment 582653

So you really put the squash in a martini? What is the benefit, if you don't mind my asking? I was writing to another member earlier, that I never heard of the patty pan until we began getting farm boxes, weekly. They're good. And now they're everywhere. Or so it seems.

 

[Hoppy2bmerry]

I actually didn't time it, maybe that was my mistake. Instead, I followed Raichlen's method of watching for the blood to show up on the top side of the meat & then turn. I'm guessing this method is more for the novelty of the method itself, rather than the flavorRegards, GF.

When the "blood" shows up its going to be medium. I don't care much for blackened meat, but I must say I'm impressed that it wasn't covered in ashes too. I would not have thrown it out either, cut the deep char off and eat!

 

[Hoppy2bmerry]

Kielbasa, sautéed cabbage and some taters for hubby. I got my carbs from beer.

 

[benco]

Just put these on the pellet smoker after seeing all the peach porn.

 

[Schlenkerla]

Just got a bunch of fresh anchovies from my neighbors, thoughts?

Pizza or pasta. Make a Puttanesca!

If you like spicy puttanesca is great. You need to grab a jar of giardiniera and some canned tomatoes and garlic.

https://cooking.nytimes.com/recipes/11583-pasta-puttanesca

 

[bob1852]

I love fish tacos...

 

[beermanpete]

Patty pan squash dirty martini. An idea who’s time is now.
View attachment 582653

I sincerely hope you had the good sense to use gin and not vodka.

 

[applescrap]

Packing the anchovies that way sounds good to me. Not that i would ever want one other than in cesar salad. And still then....my mom ate sardines and i tried plenty of them. This recipe idea reminded me of that. Im all of a sudden thinking in general, based on who paul is and where he lives i need to gain some more fishy knowledge from him. Growing up here in colorado i have gleaned more about rocky mtn oyster cooking than east coast seafood secrets.

 

[TwistedGray]

Pizza or pasta. Make a Puttanesca!

If you like spicy puttanesca is great. You need to grab a jar of giardiniera and some canned tomatoes and garlic.

https://cooking.nytimes.com/recipes/11583-pasta-puttanesca

Tried pizza on the last go around, and we didn't like it. I'll look into puttanesca though or just a uber basic garlic, butter, wine sauce.

 

[TheDudeLebowski]

Packing the anchovies that way sounds good to me. Not that i would ever want one other than in cesar salad. And still then....my mom ate sardines and i tried plenty of them. This recipe idea reminded me of that. Im all of a sudden thinking in general, based on who paul is and where he lives i need to gain some more fishy knowledge from him. Growing up here in colorado i have gleaned more about rocky mtn oyster cooking than east coast seafood secrets.

Paul gives equally as good medical advice as fishing knowledge too [emoji238]

 

[paulthenurse]

I sincerely hope you had the good sense to use gin and not vodka.

If course. I’m a dope, not a barbarian.

 

[paulthenurse]

So you really put the squash in a martini? What is the benefit, if you don't mind my asking? I was writing to another member earlier, that I never heard of the patty pan until we began getting farm boxes, weekly. They're good. And now they're everywhere. Or so it seems.

I get these at a little Russian deli up the road. They’re pickled. Makes a nice change from olives.

 

[davidabcd]

I get these at a little Russian deli up the road. They’re pickled. Makes a nice change from olives.

Pickled! Of course! I get it now.
Thanks.

 

[paulthenurse]

Im all of a sudden thinking in general, based on who paul is and where he lives i need to gain some more fishy knowledge from him. Growing up here in colorado i have gleaned more about rocky mtn oyster cooking than east coast seafood secrets.

Live mackerel bait, use you must.

 

[applescrap]

Haha exactly.

What you said the other day has kind of stuck with me. No not the anchovies, but about Jesus loving you. Being Jewish I don't know that Jesus is who I would choose but it's just cool to think. As I look at the kids and eat this great food can't help but feel the same.

The all clad came and it sure is pretty. I don't want to send it back for the griddle but I really want a griddle