What did I cook this weekend.....

[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.

View attachment ImageUploadedByHome Brew1449439407.517747.jpgView attachment ImageUploadedByHome Brew1449439422.316616.jpg

 

[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.
View attachment 321029

MMMMMM that Looks good.

 

[Staestc]

Chili Colorado is still reducing after putting the chili purée in.
View attachment ImageUploadedByHome Brew1449445211.827482.jpg

 

[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.

 

[Melana]

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

That's just mean.

 

[beergolf]

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

OK, OK don't rub it in.... My garden has been dead for a long time now....

I do have some Rosemary, thyme that is still alive but everything else is long done.

 

[LakesideBrewing]

Gochujang braised beef short rib, sticky rice noodles, and roasted carrots.

 

[flars]

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

It has been good to me so far. When it was 41° there was a touchy spot on the regulator. Just a little pressure on the dial to raise or lower the temp when it was at 265° could change the temp 5°+-. Decided a 5° to 10° temp range, below 290°, wasn't critical since the cooking time for these ribs was 5 hours.

 

[flars]

OK, OK don't rub it in.... My garden has been dead for a long time now....

I do have some Rosemary, thyme that is still alive but everything else is long done.

My rosemary, thyme, parsley, and chives are downstairs under a grow light. Just started some Swiss char in a pot also.

 

[beergolf]

My rosemary, thyme, parsley, and chives are downstairs under a grow light. Just started some Swiss char in a pot also.

Our climate is such that certain kinds of Roesmary can last for years if we do not get a hard winter. I had a rosemary plant that got to be huge. Stem coming out of the ground was about 3-4 inches around. It got so big that I used hedge trimmers to cut it back, and it was still about 4' tall and about 4' around. Lasted 10-11 years,,,,, but last winter was tough and it did not make it. I was sad.

 

[flars]

Our climate is such that certain kinds of Roesmary can last for years if we do not get a hard winter. I had a rosemary plant that got to be huge. Stem coming out of the ground was about 3-4 inches around. It got so big that I used hedge trimmers to cut it back, and it was still about 4' tall and about 4' around. Lasted 10-11 years,,,,, but last winter was tough and it did not make it. I was sad.

I was surprised with the lemon thyme we planted. It has been in the garden for four years and still spreading. Only four inches high. That is one tough shrub.

 

[beergolf]

I was surprised with the lemon thyme we planted. It has been in the garden for four years and still spreading. Only four inches high. That is one tough shrub.

The thyme always comes back. I have a huge patch of thyme. Dies out in the winter but next spring it will be back. Same with the chives.

 

[Staestc]

Chili Colorado is finally ready. I am such a huge fan of reduction recipes that concentrate flavors!!
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[ChefRex]

I lost a huge rosemary plant two years ago and it's replacement last year, I have a very large sage plant that's been around for a very long time.

And PP, suck it, you can't beat a Jersey tomato