What did I cook this weekend.....

[Staestc]

Fresh papaya and fresh mango salsa. Pork loin over charcoal and white oak wood. And homemade salsa verde. Smacked.

View attachment 350703

Damn, that just looks great!

 

[wyobrewer1]

Beer and lime roasted cauliflower tacos with cilantro lime slaw and fire roasted salsa.

View attachment ImageUploadedByHome Brew1460851522.776547.jpg

 

[wxman73]

Grilled thai red curry wings. Made a Korean noodle dish as a side. No picture for the side so we only ate the wings.View attachment ImageUploadedByHome Brew1460854377.533786.jpg

 

[Yeastieboy]

View attachment ImageUploadedByHome Brew1460854964.267250.jpg
Brined applewood smoked chickens

 

[sablesurfer]

View attachment 350731
Brined applewood smoked chickens

Big ass chickens. Where did you get them?

 

[cpa4ny]

Anxious to know how that works out!

Was trying to brew this guy's recipe:

http://www.homebrewersassociation.org/homebrew-recipe/matts-sour-brown/

Got the wort acidity down to pH of about 4.1 over 24 hours, which I understand is a bit on a higher side for a sour beer.

See how it goes.

 

[Remmy]

Grilled Jerk Turkey burgers with both of yesterday's salsas (salsa verde and papaya/mango).
View attachment ImageUploadedByHome Brew1460934019.131368.jpg

 

[Melana]

Because I sort of missed you guys.

View attachment 1460934948904.jpg

View attachment 1460934961110.jpg

View attachment 1460934972792.jpg

View attachment 1460934984235.jpg

 

[cpa4ny]

Asian-style roasted pork belly marinated with miso, five-spice & soy sauce.

 

[Elkobrewer]

Tonight's dinner and the fish is my lunch for the week

 

[Yeastieboy]

Big ass chickens. Where did you get them?

They weren't that big. It's a mini baking sheet ;-)

HEB Natural Whole Chickens.

 

[Yeastieboy]

View attachment ImageUploadedByHome Brew1460949446.070837.jpg
Chicken stock from yesterday's roast. Got chicken stock for days!

 

[bob1852]

Orange brined pork tenderloin with balsamic, pinot noir, sour cherry reduction & blue cheese sauce; spaghetti squash with basil and bacon; and green beans with bacon, tomatoes, and parmesan cheese.

 

[Temptd2]

@Melana - you were very much missed by me!

 

[Staestc]

Because I sort of missed you guys.

Welcome back! The big meat looks fantastic!!

 

[Melana]

@Melana - you were very much missed by me!

Thank you!

 

[Melana]

My dad's birthday dinner

View attachment 1460981784367.jpg

View attachment 1460981798065.jpg

View attachment 1460981814589.jpg

 

[ChefRex]

Made shawarma chicken and pitas,
View attachment ImageUploadedByHome Brew1460991472.792351.jpg
Good stuff!

 

[hunter_le five]

Made shawarma chicken and pitas,
View attachment 350863
Good stuff!

That's a beautiful taco you got there.

 

[damlamb]

Made shawarma chicken and pitas,
View attachment 350863
Good stuff!

I'm planning shawarma for the near future. Our local shawarma place closed and it is one of my favourite foods in the world. Still trying to nail down the sauces. There was a white paste (garlic I'm pretty sure), a red sauce (spicy), and a tan coloured tahini type sauce. Any advice you can give me would be appreciated.

Oh and here is a pic from the weekend. Bacon wrapped pork tenderloin. Put a rub on it and through it in the cold smoker for a couple hours with on of my country hams before grilling over Applewood and glazing with some bbq sauce.

 

[unionrdr]

Didn't get pics, but the family loved the " real" steak sammiches I've been making. I find the Italian bread to work better. Browned up thin top round carne asada steaks After making grilled onions, mushrooms & peppers in my cast iron skillet, sliced thinly in olive oil & butter. Salt & cracked black pepper on the steaks. Cut the bread about 90% open, then line with steaks. Top with onion mixture. Then top that with pepperjack cheese & stick in a 375F oven for some 5 minutes or so. Shredded pizza cheese-motz & provolone- are darn good as well! Slice & manja!

 

[johngaltsmotor]

Was too busy to snap more pictures, but my home made bacon was done maturing so sliced and packed 16 pounds of pure pork love. Some Black Pepper/garlic, some Brown Sugar, and the piece de resistance BriCan Maple. I may put on 10 pounds and have a heart attack in the next month but I'll die a happy man... :-D
Unfortunately I've found that smoked meats are not leaving much time for brewing beer. I can much more easily buy great beer than I can buy great meat treats so I've been brewing less frequently

 

[Staestc]

Was trying to brew this guy's recipe:

http://www.homebrewersassociation.org/homebrew-recipe/matts-sour-brown/

Got the wort acidity down to pH of about 4.1 over 24 hours, which I understand is a bit on a higher side for a sour beer.

See how it goes.

I like the technique that recipe calls for! If it works for you I may give it a try. How did you keep your culture at 100 degrees F for 3 days?

 

[ChefRex]

That's a beautiful taco you got there.

I thought of posting it there and probably will

 

[ChefRex]

Shawarma is new to me so please send me to school!

I used Tahini stright up.

 

[Temptd2]

Was too busy to snap more pictures, but my home made bacon was done maturing so sliced and packed 16 pounds of pure pork love. Some Black Pepper/garlic, some Brown Sugar, and the piece de resistance BriCan Maple. I may put on 10 pounds and have a heart attack in the next month but I'll die a happy man... :-D
Unfortunately I've found that smoked meats are not leaving much time for brewing beer. I can much more easily buy great beer than I can buy great meat treats so I've been brewing less frequently

That is some seriously gorgeous bacon! I'd take that over beer too.

 

[damlamb]

Shawarma is new to me so please send me to school!

I used Tahini stright up.

The guy at the place I liked that just closed used to smear what I believe to be pureed garlic on the pita before building all the veg, pickles, and chicken than topped the whole works with 2 sauces one that definitely has a tahini component and the other one is a really bright orange spicy sauce. Pure heaven.

 

[Staestc]

Poblano chicken soup in progress again tonight. I love this recipe, but given the prep time alone it's probably something I should not attempt on a school night! Lol

 

[Staestc]

Everything in the pot simmering away till the chicken is cooked through, then the cheese goes in. Biggest problem right now is keeping the June bugs out of it! Lol
View attachment ImageUploadedByHome Brew1461032734.994883.jpg

 

[cpa4ny]

I like the technique that recipe calls for! If it works for you I may give it a try. How did you keep your culture at 100 degrees F for 3 days?

When I did the starter, i just kept it in the oven for 2 days. Mine goes down to such low temperatures. Ran convection as well for more even heat distribution.

I brew on a Braumeister, so just went into manual mode, set the temps to 100F and ran the pump for 24 hours.