What did I cook this weekend.....

[gratus fermentatio]

Finally figured out what was wrong with my small burner,(figured out? disassembled, cleaned and reassembled,LOL) so I got the wok out and winged it!
Chicken thighs, asparagus, baby bok choy, onion, green onion, oyster and shiitake mushrooms.
Sambal oelek, tamari, chicken stock and sesame oil as the sauce.
Topped with cashews and more green onions, Happy, Happy!!

Chef, that looks & sounds so tasty! One question though, did you 1/2 or 1/4 the baby bok choy? I need to work on my veggie cutting techniques. I think a visit to Barnes & Nobel and an evening of youtube are in my immediate future.
Regards, GF.

Passed: That is some awesome looking cheese! Well done!
Regards, GF.

 

[mattmmille]

Smoked a turkey this afternoon (while at a soccer match actually). Making turkey rice soup and turkey tetrazinni later this week with it.

Man! All the things that go through my mind for using a whole smoked turkey! That's gorgeous! I would just be slicing the breast and serving it warm...any leftovers go for sandwiches! Wings for simmering with beans. Drumsticks for gnawing on during a football game...maybe turkey salad. Thighs in a rice casserole and pick the carcass for tetrazzini. Throw what's left in a stock pot for soup. Yowza!

 

[ChefRex]

Chef, that looks & sounds so tasty! One question though, did you 1/2 or 1/4 the baby bok choy? I need to work on my veggie cutting techniques. I think a visit to Barnes & Nobel and an evening of youtube are in my immediate future.
Regards, GF.

Passed: That is some awesome looking cheese! Well done!
Regards, GF.

1/4ered, while not bit sized I thought the presentation was nicer.

Man! All the things that go through my mind for using a whole smoked turkey! That's gorgeous! I would just be slicing the breast and serving it warm...any leftovers go for sandwiches! Wings for simmering with beans. Drumsticks for gnawing on during a football game...maybe turkey salad. Thighs in a rice casserole and pick the carcass for tetrazzini. Throw what's left in a stock pot for soup. Yowza!

You got it all wrong, those wings are like bacon, i don't put it out there and mention it too much but now i'm thinking of smoking a turkey just for those wings, so good!
PP, if you didn't eat them can you send them to me?

 

[ChefRex]

I cut up the cheddar, ate some (!), and waxed the rest for aging.

Throw a wedge in too, beautiful!

 

[Cheesy_Goodness]

Smoked a turkey this afternoon (while at a soccer match actually). Making turkey rice soup and turkey tetrazinni later this week with it.

I must have good timing, I mean to smoke a turkey breast tonight. The breast has been dry brined for about 24 hours. Thinking about salt and pepper with some sage leaves under the skin.

Anything in particular to look out for?

 

[Cheesy_Goodness]

Put together some Chinese take out this weekend. Orange chicken is one of my favorites to put together.

Marinaded some cut chicken thighs in a concoction of OJ, soy sauce, hoisin, sriracha, chili paste, ginger and garlic, then then got dipped in a corn starch slurry before being fried

Had to have some veggies, so I threw together some broccoli and onions in the wok (they were steamed a bit more than I typically like but came out ok)

I made a bunch of rice earlier this week for rice wine, and saved some for fried rice. This came together very nicely. Thrown in a wok with some oil, carrots, onions, and peas with a few eggs at the last second.

The chicken marinade was thrown in the wok when it was all said and done and reduced down to make a nice sauce to go over the whole thing.

Not a bad meal, and plenty of leftovers to boot!

 

[mattmmille]

1/4ered, while not bit sized I thought the presentation was nicer.

You got it all wrong, those wings are like bacon, i don't put it out there and mention it too much but now i'm thinking of smoking a turkey just for those wings, so good!
PP, if you didn't eat them can you send them to me?

Well, not that you couldn't just eat them like candy...or bacon; however, like any good Smokey/salty pork product...a smoked turkey wing...or maybe the tips...could elevate a lowly pot of beans to something fabulous! If that's getting it wrong, I don't want to be right!

 

[passedpawn]

I must have good timing, I mean to smoke a turkey breast tonight. The breast has been dry brined for about 24 hours. Thinking about salt and pepper with some sage leaves under the skin.

Anything in particular to look out for?

I just threw it on there and left the house. It was done (and the coals were nearly spent) when I got back.

I can do a 20# turkey in that weber, but this one was just 12. For the large ones, they take longer to cook. When the breast gets to temp, I put a foil tent over it so the dark meat can continue cooking for a while longer without the breast getting too dark. Also, watch the wings and foil them if they start looking too dark.

This guy wasn't for dinner though. I took as much of the meat as I could off him and the carcass and wings and all went into the crock pot, with some onions, for overnight stewing.

 

[unionrdr]

I like to make stock out of the carcass, then strain it into a glass bowl & chuck it in the fridge.The fat solidifies on top, sealing the gelled stock underneath.

 

[bob1852]

Grilled some flank steak marinated in orange/lemon/lime, garlic, soy, pepper, cumin, chile

For fajita/tacos

 

[Cheesy_Goodness]

Here's a few pics from Friday. Smoked a few chicken quarters and finished them on the grill to crisp the skin a bit (and promptly turned my back for ONE FREAKING MINUTE and over did it) with some stir fried cauliflower that got the sriracha-lime treatment.
Pretty tasty for a quick meal

 

[Cheesy_Goodness]

I've got a bit of a backlog

This was Sunday's meal. Purple cabbage took a bath with salt, caraway, fennel, a blonde ale, and a bit of cider with some onions and garlic.
The potato salad had some rendered bacon fat, a touch of sugar and flour to thicken it up, then apple cider vinegar and straight cider to make a dressing. The potatoes got tossed in the dressing with bacon bits and some green onion.
The brats bathed with the cabbage for a bit, then were tossed on a hot grill until the skin started to burst. You can almost see them underneath the mound of haus kraut and mustard

 

[headbanger]

That would be greatly appreciated!

I haven't made it by there yet but here's the basic idea..

My friend used on old weber gas grill he had that the burners were shot on and fashioned a smoke chamber from an old metal toolbox that sits directly under the grill on the bottom metal shelf. He then used flexible 3'' or 4'' stovepipe and made a loop around the bottom of the grill with it to let the smoke cool before entering the grill through the drip pan hole on the bottom.

He puts a pellet tube smoker inside the toolbox, closes the lid and the rest is history. He also drilled some vent holes in the left side of the box (near the bottom) and ran the pipe out of the right side (near the top). He was talking about mounting a small PC type cooling fan n the vent side and slowing it down with in-line resistors but not sure if he ever did or not. Regardless it seems to work just fine without.

Hope this helps.

 

[beergolf]

Here is another way to make a cold smoker.. You could dress it up a little by fabricating a better box.

http://www.virtualweberbullet.com/coldsmoker.html

 

[passedpawn]

You guys are awesome. Thanks for the push. Headbanger, I like that math (G+D+G). Imma memorizing that formula.

 

[headbanger]

You guys are awesome. Thanks for the push. Headbanger, I like that math (G+D+G). Imma memorizing that formula.

BBQ calculus at its finest!

Reverse seared some chops tonight and served them up with red beans/rice, red taters and fresh tomatoes

 

[gratus fermentatio]

I've got a bit of a backlog

This was Sunday's meal. Purple cabbage took a bath with salt, caraway, fennel, a blonde ale, and a bit of cider with some onions and garlic.
The potato salad had some rendered bacon fat, a touch of sugar and flour to thicken it up, then apple cider vinegar and straight cider to make a dressing. The potatoes got tossed in the dressing with bacon bits and some green onion.
The brats bathed with the cabbage for a bit, then were tossed on a hot grill until the skin started to burst. You can almost see them underneath the mound of haus kraut and mustard

AWESOME! I think I might have to try the cabbage & tater salad; maybe with some jagerschitzel. Did you have a recipe or did you just wing it?
Regards, GF.

 

[Cheesy_Goodness]

AWESOME! I think I might have to try the cabbage & tater salad; maybe with some jagerschitzel. Did you have a recipe or did you just wing it?
Regards, GF.

Thanks. I used this (http://allrecipes.com/recipe/german-potato-salad/) and went from there, mostly playing with amounts of ingredients. Definitely worth trying, way better than mayo potato salad imho.

This is the last one for a few days

I meant to smoke a turkey breast on Sunday but forgot to brine it, so it ended up being a weeknight meal. I put a pan with water, onions, and garlic in the shelf underneath the bird and caught some drippings to make a killer thin gravy.
Served with collard greens (the big pieces are apples).
A piece of the breast must have fallen off when I took it out of the smoker

 

[paulthenurse]

Ok my kitchen competent friends, I need some help.

Last week Alice and I went toThe Big E fair and I had a chocolate dipped jalepeno pepper. Very good. It inspired me to make some for Masstoberfest this weekend, but I want to up the ante.

So I thought about taking cooked ABT's and dipping those but it's the hot/greasy/spicy combo that makes ABT's so good , cold greasy bacon is unappealable. I thought about filling the peppers with fluff but I want to leave the stem as a handle and I really want the salty meat element.

I think my best idea is to cut the stem and core the seeds, stuff with cheese (cream cheese, ricotta, marscapone, etc) OR go back to the Fluff idea, then stuff a 2.5 or 3" piece of a Slum Jim in the hole to be the handle then dip in chocolate.

What do you think?

 

[Melana]

Ok my kitchen competent friends, I need some help.

Last week Alice and I went toThe Big E fair and I had a chocolate dipped jalepeno pepper. Very good. It inspired me to make some for Masstoberfest this weekend, but I want to up the ante.

So I thought about taking cooked ABT's and dipping those but it's the hot/greasy/spicy combo that makes ABT's so good , cold greasy bacon is unappealable. I thought about filling the peppers with fluff but I want to leave the stem as a handle and I really want the salty meat element.

I think my best idea is to cut the stem and core the seeds, stuff with cheese (cream cheese, ricotta, marscapone, etc) OR go back to the Fluff idea, then stuff a 2.5 or 3" piece of a Slum Jim in the hole to be the handle then dip in chocolate.

What do you think?

Why not mix fluff and marscapone or cream cheese? You could make candied bacon (super crisp) and then chop and add to the fluff cheese mixture (candied bacon is more likely to not get flabby - unlike some) then stuff the peppers?

 

[headbanger]

Ok my kitchen competent friends, I need some help.

Last week Alice and I went toThe Big E fair and I had a chocolate dipped jalepeno pepper. Very good. It inspired me to make some for Masstoberfest this weekend, but I want to up the ante.

So I thought about taking cooked ABT's and dipping those but it's the hot/greasy/spicy combo that makes ABT's so good , cold greasy bacon is unappealable. I thought about filling the peppers with fluff but I want to leave the stem as a handle and I really want the salty meat element.

I think my best idea is to cut the stem and core the seeds, stuff with cheese (cream cheese, ricotta, marscapone, etc) OR go back to the Fluff idea, then stuff a 2.5 or 3" piece of a Slum Jim in the hole to be the handle then dip in chocolate.

What do you think?

What about Serrano or country ham?

 

[Melana]

Pancetta pieces?

 

[paulthenurse]

Salty but not fatty and probably not a good handle.

What about the Fluff idea? Too sweet?

 

[Melana]

all fluff would be way too sweet.

Pretzels as toothpicks for the handle?

 

[paulthenurse]

So you would cook crisp and then chop small and mix in? I could use toothpicks but that feels wrong. And then I have a hole to fill.

 

[Melana]

Oh and PTN... i've got a slab of pancetta for you and Alice.

 

[paulthenurse]

all fluff would be way too sweet.

Pretzel handle?

Ya. Probably. Pretzel handle is good but then there's no meat.

 

[paulthenurse]

Oh and PTN... i've got a slab of pancetta for you and Alice.

Schweet! Thank you!

 

[gratus fermentatio]

Thanks. I used this (http://allrecipes.com/recipe/german-potato-salad/) and went from there, mostly playing with amounts of ingredients. Definitely worth trying, way better than mayo potato salad imho.

Thanks Cheesey, but I was really interested in the cabbage. A recipe would be helpful, but going on the list of ingredients, I might be able to wing it. Sounds very tasty.
Regards, GF.

 

[Melana]

What about using the cheese/fluff combo, adding diced hot peppers, chocolate chips, candied bacon pieces, and wrapping in puff pastry? Or have i run down the rabbit hole again?