What did I cook this weekend.....

[hunter_le five]

It's always good to quote so we know whom you are talking about

I meant everyone in this entire thread, obviously.

 

[hunter_le five]

But especially slym.

 

[BrewinBromanite]

Looks good. What do you use to season/marinade your meat? I do a marinade of oil, lime juice, garlic, s&p, crushed red pepper. It's good, But I'm looking for something different.

Sounds really similar to a quick marinade I throw together for fajitas. A little cumin and a lot of coriander added in with the others you have listed adds a nice touch.

 

[mattmmille]

Homemade wild sockeye salmon gravlax, cream cheese, shaved onion, tomato slice, toasted everything bagel. Amazing.

 

[Oldskewl]

Homemade wild sockeye salmon gravlax, cream cheese, shaved onion, tomato slice, toasted everything bagel. Amazing.

Now that is Breakfast!

 

[schematix]

Now that is Breakfast!

I would eat that all day long! Looks great!

 

[ericbw]

Homemade wild sockeye salmon gravlax, cream cheese, shaved onion, tomato slice, toasted everything bagel. Amazing.

Is the gravlax smoked? Looks good!

 

[Temptd2]

Yeah, let's have that gravlax recipe, please?? Or a pointer to it if you've previously posted it on here!

I SCORED on some meat this morning - two whole pork shoulder picnics, 50% off = .60/lb. 3 packs of "managers special" boneless beef short ribs, $2.49/lb. One pack Foster Farms split chicken breasts, 50% off, $1.00/lb. I just finished boning the chicken breasts out, and packaging the breast meat for the freezer.

Tomorrow, will put both the picnics into the roaster/smoker oven. Not sure yet what I'll do with the short ribs, may stick 'em in the pressure cooker with a nice homebrewed Porter.

MEAT! Yum!

 

[mattmmille]

Is the gravlax smoked? Looks good!

Cured with sugar, salt, brown sugar, fresh dill and black pepper. Wrapped and weighted for about 24 hours, rinsed briefly. No heat, no smoke. Here's the recipe I followed, but I skipped the vodka and added a couple of tablespoons brown sugar. I also checked it after 24 hours and it was done. If you let it go 3 or 4 days like the recipe says, it'll be too dry and salty.
http://www.thegalleygourmet.net/2012/03/home-cured-gravlax.html

Photos: ingredients before sandwiching, sandwiched and wrapped (before weighting), unwrapped (before rinsing)

 

[Staestc]

Cured with sugar, salt, brown sugar, fresh dill and black pepper. Wrapped and weighted for about 24 hours, rinsed briefly. No heat, no smoke. Here's the recipe I followed, but I skipped the vodka and added a couple of tablespoons brown sugar. I also checked it after 24 hours and it was done. If you let it go 3 or 4 days like the recipe says, it'll be too dry and salty.
http://www.thegalleygourmet.net/2012/03/home-cured-gravlax.html

Photos: ingredients before sandwiching, sandwiched and wrapped (before weighting), unwrapped (before rinsing)

Is it my imagination, or have you been offline for a while? Nice to see you are still here (even if you have been here the whole time!). I've been wrapped up with family issues so have been in and out lately.

 

[bob1852]

Grilled pork tenderloin, twice baked potato, and broccoli steamed in a foil pouch with butter and soy.

I grilled the tenderloin with a "7-6-5" method that worked well. High heat, fat side down for 7 minutes, flip and cook for 6 minutes, then kill the heat and let cook for 5 more minutes.

 

[Gavin C]

View attachment ImageUploadedByHome Brew1476905447.938881.jpgView attachment ImageUploadedByHome Brew1476905508.199311.jpg

Cornbread

 

[mattmmille]

Is it my imagination, or have you been offline for a while? Nice to see you are still here (even if you have been here the whole time!). I've been wrapped up with family issues so have been in and out lately.

Yeah...got too much beer in bottles and haven't been happy with results lately...and life gets in the way creative cooking and writing. But I'm still around!

 

[Temptd2]

I pulled out the trusty Oster Smoker Roaster Oven today, loaded it up with applewood smoking chips and two whole pork picnics, and let 'er rip for 6 hours. It came out really nice and pulled easily, the bones were sticking out dry so I knew it was good and done! Also had a digital thermometer in it set to 185*. Easy.

After I pulled it all, had a HUGE bowlful, and decided to make pulled pork tacos with corn tortillas, diced red onion, shredded extra-sharp Tillamook, and salsa. Very yummy. No pictures. Sorry!

 

[applescrap]

Sounds really good. That Oster oven is cool. Wow, how does it work?

 

[Staestc]

Got some ribs on sale a few days ago and finally got them cooking at 8 tonight.
View attachment ImageUploadedByHome Brew1476933369.940392.jpg

Creeping up on 10:30 now.
View attachment ImageUploadedByHome Brew1476933420.715195.jpg

It's been a trying week to say the least. I figure a couple of good cigars from now and I will be ready to wrap them and finish in the oven.

 

[Yeastieboy]

It's been a trying week to say the least. I figure a couple of good cigars from now and I will be ready to wrap them and finish in the oven.

...and eat them for breakfast.

 

[Staestc]

Indeed! Lol

 

[treacheroustexan]

My girlfriend has been a vegetarian since middle school. She is going on vaca with her family next month (I have to work)... but that means ribs, steak and lobster every day for a week and I can't wait.

 

[Temptd2]

Sounds really good. That Oster oven is cool. Wow, how does it work?

It's great! It has two cups which hold the wood chips. You fill 'em up, put your stuff on a rack in the inner roaster oven, set it for what temp you want, and plug it in and go!

We've done the picnics several times now, as well as ribs, pork chops, whole pork loins, brisket, whole turkey breast, pastrami...whatever we could do in the big wood-fired Brinkman, we can do in this, just less of it at a time. WELL worth the price, IMHO - $60 on Amazon with free Prime shipping!

 

[ericbw]

Grilled pork tenderloin, twice baked potato, and broccoli steamed in a foil pouch with butter and soy.

I grilled the tenderloin with a "7-6-5" method that worked well. High heat, fat side down for 7 minutes, flip and cook for 6 minutes, then kill the heat and let cook for 5 more minutes.

That's funny, we just did a pan roasted pork tenderloin - 5 minutes and flip, 5 minutes and put it in the oven at 350 for 20 minutes. I roasted an apple alongside it.

It was marinated in cider, Dijon, and bourbon for a couple of hours.

Sweet potatoes from the garden (brag).

We eat tenderloin almost once a week. It's the right size for 2 of us, relatively cheap, and relatively healthy.

View attachment ImageUploadedByHome Brew1476965323.915960.jpg

 

[Melana]

My girlfriend has been a vegetarian since middle school. She is going on vaca with her family next month (I have to work)... but that means ribs, steak and lobster every day for a week and I can't wait.

Hmmmm... new girlfriend?

 

[Homercidal]

Had to make some potato salad to take up north visiting friends this weekend.

Also made 3 Apple Crisps from apples we picked this past weekend. Was going to get a picture, but the one I took to work disappeared pretty quick.

 

[Temptd2]

Last night, chicken-fried chicken cutlets and mashed cauliflower with low carb gravy.

Tonight, ovenbraised boneless beef short ribs with onions, mushrooms, and a homebrewed Porter - will serve with the rest of the mashed cauli - maybe I'll remember a picture, maybe not!

 

[Remmy]

Homemade beef and corned beef empanadas with tostones. And another Citra-Amber home brew on the side. Smacked.
View attachment ImageUploadedByHome Brew1477178214.775666.jpg

 

[Melana]

When you remember that you can make cheesecake.... in miniature.

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[ChefRex]

When you remember that you can make cheesecake.... in miniature.

ISO! One of my downfalls, although it does have company.

 

[bob1852]

Canadian bacon, about to be taken off the smoker.

 

[Temptd2]

OK, y'all thought I forgot again, didn't you?

The worst part was smelling them cook for 3.5 hours! OMG they were SOOOOO good!

 

[bob1852]

Chicken piccata...