What did I cook this weekend.....

[fsr_racer]

I agree a frigging window....but if i had splashed out on deluxe master built it has wheels! You need wheels well at least I do and im no small guy

Mine has wheels. It is light enough to lift, but the wheels were a must.

 

[gratus fermentatio]

I made avocado baked eggs. I learned a couple of things whilst making them, you really need to use the big avocados & buy the medium sized eggs. You'll still need to enlarge the cavity left after removing the pit, but you won't have to worry about too much egg spilling over. Also, this would be good with scrambled eggs with things like crumbled bacon & scallions mixed in. All I did was add a pinch of sweet basil, a dash of black pepper & a couple pinches of salt. With some pork sausages on the side & a brown ale, it wasn't fancy, but it was tasty.
Regards, GF.

 

[Melana]

I made avocado baked eggs. I learned a couple of things whilst making them, you really need to use the big avocados & buy the medium sized eggs. You'll still need to enlarge the cavity left after removing the pit, but you won't have to worry about too much egg spilling over. Also, this would be good with scrambled eggs with things like crumbled bacon & scallions mixed in. All I did was add a pinch of sweet basil, a dash of black pepper & a couple pinches of salt. With some pork sausages on the side & a brown ale, it wasn't fancy, but it was tasty.
Regards, GF.

Awesome!

 

[passedpawn]

I made avocado baked eggs. I learned a couple of things whilst making them, you really need to use the big avocados & buy the medium sized eggs. You'll still need to enlarge the cavity left after removing the pit, but you won't have to worry about too much egg spilling over. Also, this would be good with scrambled eggs with things like crumbled bacon & scallions mixed in. All I did was add a pinch of sweet basil, a dash of black pepper & a couple pinches of salt. With some pork sausages on the side & a brown ale, it wasn't fancy, but it was tasty.
Regards, GF.

That is SUPER cool. I have to try that.

 

[gratus fermentatio]

That is SUPER cool. I have to try that.

It's pretty simple:
http://www.popsugar.com/fitness/Baked-Eggs-Avocado-Recipe-30787252
Regards, GF.

 

[DrunkleJon]

Put a few pork butts / shoulders. It's a fat spigot.



I have a WSM. I can get at least 4 per grate without a rib rack by curling them and pushing a skewer through them. Works great. You could do the same with a kettle (I do this on a Performer, but no pics). I don't like the rib racks... seems like the meat gets caught on them and tears when I try to get the ribs out of the rack. Maybe my racks are just crappy. I've only done this with babybacks.

I am going to have to try doing ribs this way. I am not a huge fan of the rib rack I bought. The ribs seem to want to fall out or misbehave.

That reminds me. I really need to give my WSM a good cleaning. Yours looks practically new. Mine is getting a little dirty. I always heard that a little buildup is a good thing though.

That is no joke! I have to keep an eye out on my water-bath in my smoker, as if it runs dry, the cup or two of drained fat it catches will catch fire! Has happened to me once before, and I caught it right as it started. Burnt up the metal bowl, but I saved the pork.

Wow, never had that happen. I did my first smoke with water in the water pan this past weekend. Never put anything in there and the fat just dripped, dried and singed with no flareups that I could tell. It is a real PITA to clean out the char and layer of thick pork fat paste though.

I made avocado baked eggs. I learned a couple of things whilst making them, you really need to use the big avocados & buy the medium sized eggs. You'll still need to enlarge the cavity left after removing the pit, but you won't have to worry about too much egg spilling over. Also, this would be good with scrambled eggs with things like crumbled bacon & scallions mixed in. All I did was add a pinch of sweet basil, a dash of black pepper & a couple pinches of salt. With some pork sausages on the side & a brown ale, it wasn't fancy, but it was tasty.
Regards, GF.

Why have I never heard of this? Those look freaking amazing. How do you keep the avocado from rusting while cooking?

 

[gratus fermentatio]

Why have I never heard of this? Those look freaking amazing. How do you keep the avocado from rusting while cooking?

I used avocados that were still kind of hard, not sure if that made a difference or not, but it seemed logical that the softer, riper fruit might darken more during cooking. I didn't do anything other than put a small bowl of water in the oven while baking the fruit/eggs so they wouldn't dry out too much. Next time I make them I'll use the big avocados & they'll be more ripe; think I'll scramble the eggs and add bacon & scallions.
Regards, GF.

 

[passedpawn]

That reminds me. I really need to give my WSM a good cleaning. Yours looks practically new. Mine is getting a little dirty. I always heard that a little buildup is a good thing though.

It was almost new in that pic (new to me, anyway; I bought used). Not anymore I pressure-washed it a couple of weeks ago. I don't believe in that stuff about a dirty grilled is "seasoned" and somehow produces better food. I'm guessing the people who say that also think their cars are faster after they wax them.

 

[DrunkleJon]

It was almost new in that pic (new to me, anyway; I bought used). Not anymore I pressure-washed it a couple of weeks ago. I don't believe in that stuff about a dirty grilled is "seasoned" and somehow produces better food. I'm guessing the people who say that also think their cars are faster after they wax them.

I think part of it is about the grease coating insulating it some. And sealing gaps too like an all natural gasket.

 

[passedpawn]

I think part of it is about the grease coating insulating it some. And sealing gaps too like an all natural gasket.

Sealing it is a good point. WSM leaks pretty good, around the coal hatch and the lid.

 

[applescrap]

It's pretty simple:
http://www.popsugar.com/fitness/Baked-Eggs-Avocado-Recipe-30787252
Regards, GF.

This looks super fun.

 

[ericbw]

Swedish meatballs. The gravy was perfect.

 

[Staestc]

Awesome meatballs! I adore Swedish meatballs. My mom used to make them for me all the time when I was little!

 

[Staestc]

Garlic, shallots, and crushed red pepper.
View attachment ImageUploadedByHome Brew1447204311.219226.jpg

 

[banesong]

Garlic, shallots, and crushed red pepper.
View attachment 315125

Do you cook everything outside? I love the concept!

 

[Staestc]

Baby spinach in.
View attachment ImageUploadedByHome Brew1447204918.797029.jpg

 

[Staestc]

Do you cook everything outside? I love the concept!

Been asked before Yes, it involved aromatics. My oven hood sucks and does not vent out side. Plus, I can smoke a great cigar while I am cooking! Win win!

 

[Kiichi]

I made avocado baked eggs. I learned a couple of things whilst making them, you really need to use the big avocados & buy the medium sized eggs. You'll still need to enlarge the cavity left after removing the pit, but you won't have to worry about too much egg spilling over. Also, this would be good with scrambled eggs with things like crumbled bacon & scallions mixed in. All I did was add a pinch of sweet basil, a dash of black pepper & a couple pinches of salt. With some pork sausages on the side & a brown ale, it wasn't fancy, but it was tasty.
Regards, GF.

I must make something like this sometime. Loveing the egg / avocado idea. The rest I have to make more veggy though for me, but that should be easy. Could even go with a great pumpkin chili served with tortilla chips (one of my favorites).

Oh and props for taking nice photos. I need to praise that more often on people.

 

[banesong]

Been asked before Yes, it involved aromatics. My oven hood sucks and does not vent out side. Plus, I can smoke a great cigar while I am cooking! Win win!

Nice. Must'nt rain much down there.

 

[Staestc]

Drag the grill up on the patio if rain is a problem. Lol

 

[Staestc]

Okay, so the garlic, shallot, red pepper, spinach mix cooled. Squeezed out the excess liquid and stuffed it in a butterflied pork tenderloin. Tied it up and getting ready to grill it.
View attachment ImageUploadedByHome Brew1447208022.491410.jpg

 

[applescrap]

Okay, so the garlic, shallot, red pepper, spinach mix cooled. Squeezed out the excess liquid and stuffed it in a butterflied pork tenderloin. Tied it up and getting ready to grill it.
View attachment 315146

Yessss!

 

[ChefRex]

Okay, so the garlic, shallot, red pepper, spinach mix cooled. Squeezed out the excess liquid and stuffed it in a butterflied pork tenderloin. Tied it up and getting ready to grill it.
View attachment 315146

I think you forgot to mention something starting with "B"

 

[FatDragon]

This weekend: NE style clam chowder per a family recipe.

Two nights ago: roasted a chicken for the first time in prep for last night's dinner. Used the carcass and bones after carving/maiming along with some celery and carrot to make chicken stock overnight in the crock pot.

Last night: casserole (my first ever) with chicken-stock rice, sauteed carrot, celery, onion, and mushrooms, roast chicken, the rest of the clam chowder, and a can of cream of chicken soup, topped with mozzarella in the last fifteen minutes.

Coming up: slow-cooker pork shoulder (for pulled pork) in coffee IPA with brown sugar, with some oldish apples and an onion and various whole spices for character.

 

[banesong]

Drag the grill up on the patio if rain is a problem. Lol

If only it was covered.

This weekend: NE style clam chowder per a family recipe.

Can I be family?

OT: reheated food. Win!

 

[Staestc]

I think you forgot to mention something starting with "B"

Lost me on that unless you meant Beer. But that's not part of the pork unless you think the beer in the cook is part of the pork, which would indeed be true.

 

[FatDragon]

If only it was covered.

This weekend: NE style clam chowder per a family recipe.

Can I be family?

OT: reheated food. Win!

The clam chowder recipe's pretty simple as long as you can make a roux (which I botch pretty much every time...). I'm sure it's got specific numbers in the recipe, but basically you chop some celery, a few potatoes (I like a lot of potatoes in my chowder), optionally carrot, onion, and/or (my favorite) corn. Dice a clove or two of garlic as well. Simmer the chopped veggies in just enough water to cover them (I add some italian seasoning as well) while you cook some bacon. Pull the bacon and make a roux with flour and the bacon grease (can optionally add more grease and/or butter for the roux), chop the bacon and some clams (the family recipe is one can - I think 16 oz with the juice - but since I can't get them easily in China I buy local river clams in-shell and prep them myself), and toss them into the soup. Add a liter or so of milk and/or cream, then once it's hot (don't let it boil) you mix in the roux and keep it warm but not bubbling for ten to fifteen minutes to thicken up a tad, then you're good.

 

[Gavin C]

I think you forgot to mention something starting with "B"

Lost me on that unless you meant Beer. But that's not part of the pork unless you think the beer in the cook is part of the pork, which would indeed be true.

I could be wrong but

looks amazing already. Can't wait to see the final results.

 

[slym2none]

Lost me on that unless you meant Beer. But that's not part of the pork unless you think the beer in the cook is part of the pork, which would indeed be true.

To paraphrase a great cook, I always cook with beer. Sometimes it even goes into the food!

 

[banesong]

If only it was covered.



The clam chowder recipe's pretty simple as long as you can make a roux (which I botch pretty much every time...). I'm sure it's got specific numbers in the recipe, but basically you chop some celery, a few potatoes (I like a lot of potatoes in my chowder), optionally carrot, onion, and/or (my favorite) corn. Dice a clove or two of garlic as well. Simmer the chopped veggies in just enough water to cover them (I add some italian seasoning as well) while you cook some bacon. Pull the bacon and make a roux with flour and the bacon grease (can optionally add more grease and/or butter for the roux), chop the bacon and some clams (the family recipe is one can - I think 16 oz with the juice - but since I can't get them easily in China I buy local river clams in-shell and prep them myself), and toss them into the soup. Add a liter or so of milk and/or cream, then once it's hot (don't let it boil) you mix in the roux and keep it warm but not bubbling for ten to fifteen minutes to thicken up a tad, then you're good.

Nice! Soon to come at the house!

I could be

but

View attachment 315161

looks amazing already. Can't wait to see the final results.

...Gahhh......


Baaaaaacon!