What did I cook this weekend.....

[kev211]

What electric smoker do you guys use?

Thinking of getting one, since I cannot use the "regular" smoker on my balcony.

I second RevKev's answer. I have the Masterbuilt Electric Smoker (MES) and couldnt be happier. I use it in my backyard, but my friend has one and uses it on his balcony just fine

 

[Hoppy2bmerry]

Cinnamon rolls

 

[paulthenurse]

AZ, you really have a very nice artistic touch. Your plates really look professional and appetizing.

 

[paulthenurse]

View attachment ImageUploadedByHome Brew1495660103.643704.jpg
Soft shell crabs, all cleaned and soaking in buttermilk, hot sauce and some Old Bay till SWMBO gets home.

 

[bob1852]

AZ, you really have a very nice artistic touch. Your plates really look professional and appetizing.

Skeptically accepts your compliment.

Backs slowly away...

 

[paulthenurse]

You forget that Paul and PTN aren't the same guy.

 

[paulthenurse]

View attachment ImageUploadedByHome Brew1495668486.657194.jpg. Buttermilk soaked Maryland soft shell crabs dredged in Old Bay seasoned panko bread crumbs, with broccoli rabe sautéed with garlic and red pepper flakes.

I can do the menu consultant thing too.

 

[Hoppy2bmerry]

Grill time! Sweet peppers, chicken breast and wasabi ginger puffers

 

[kempshark]

Vietnamese food is one of the best especially if you like beef noodle soup. A big bowl of Pho is amazing and its a PITA to make correctly.

Get to know them. Invite them over for BBQs and such.....Food is the ultimate icebreaker....We all gotta eat.

Love Vietnamese food and cook a big pot of Pho normally about once a month (go out for it in between those times).....simmers for about 6-8 hours but is worth the prep and time when its done. Also love banh xeo, banh beo, nem nuong, Vietnamese beef fondue, etc.....and of course a nice glass of Vietnamese iced coffee.....wife is from Laos so we make a lot of southeast Asian food at home.....between home and relatives'/friends' houses we don't really need to go out for Vietnamese or Thai (rarely go out for Thai because not as good as at home), but it is nice to relax and let someone else do the cooking sometimes. Plus, Vietnamese restaurants are normally so reasonably priced!!

 

[gratus fermentatio]

Grill time! Sweet peppers, chicken breast and wasabi ginger puffers

I'm guessing these "Puffers" you speak of are NOT Fugu (puffer fish), but what are they?
Regards, GF.

 

[user 211287]

Love Vietnamese food and cook a big pot of Pho normally about once a month (go out for it in between those times).....simmers for about 6-8 hours but is worth the prep and time when its done. Also love banh xeo, banh beo, nem nuong, Vietnamese beef fondue, etc.....and of course a nice glass of Vietnamese iced coffee.....wife is from Laos so we make a lot of southeast Asian food at home.....between home and relatives'/friends' houses we don't really need to go out for Vietnamese or Thai (rarely go out for Thai because not as good as at home), but it is nice to relax and let someone else do the cooking sometimes. Plus, Vietnamese restaurants are normally so reasonably priced!!

Pho is one of the things i seldom make just because it is so time consuming. When my culantro (ngo gai), Thai basil and Vietnamese mint (rau ram) are in good supply i will make a large pot of stock. ATM just my rau ram is ready so im enjoying curry type noodle dishes instead.

It really burns my biscuit when i go to a place that specializes in Vietnamese food and they give me cilantro instead with my bowl of Pho Bo. Oddly one of the best places near me is a Chinese restaurant that is Vietnamese owned. His Pho is top shelf and the herbs are on point.

I cook mostly Korean soups/stews. Its much faster and im addicted to the heat. Plus i make Kimchi at home and save some old kimchi just for Jjiggae. Personally i think mine is as good as any ive tried and it don't cost me $10-$12 a bowl.

Singapore Curry Noodles with Laksa (rau ram) leaves fried tofu and chicken

Laksa with red shrimp and fried tofu

Kimchi stew though is probably my favorite just because its so simple to make.

 

[Hoppy2bmerry]

I'm guessing these "Puffers" you speak of are NOT Fugu (puffer fish), but what are they?
Regards, GF.

These puffers are from the Atlantic, and I don't know what species, or that of fugu. However, if I recall properly, the venom in fugu is rendered harmless when cooked. The fish monger told another customer it is "chicken of the sea", lol. Puffer is even more tasty deep fried with a beer batter coating.

Edit-- Turns out the toxin is not changed by heat, please enjoy this article: http://www.nbcnews.com/health/health-news/frightful-fish-tale-doctors-warn-poison-pufferfish-n277591

 

[user 211287]

I recall properly, rthe venom in fugu is rendered harmless when cooked.

I believe you recall incorrectly. TTX is hardly effected by cooking.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942760/

TTX is both water soluble and heat stable so cooking does not negate its toxicity; rather it increases toxic effect

However the Northen Puffer fish is not toxic except one organ. The flesh is considered safe to eat.

 

[Hoppy2bmerry]

I believe you recall incorrectly. TTX is hardly effected by cooking.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942760/



However the Northen Puffer fish is not toxic except one organ. The flesh is considered safe to eat.

Yes, thank you. I was coming back to say I was mistaken after finding this article on line.
http://www.nbcnews.com/health/health-news/frightful-fish-tale-doctors-warn-poison-pufferfish-n277591

Anyway, my puffers were delicious.

 

[jimyson]

It's a little wet but it's on! 1:30 a eastern.

View attachment ImageUploadedByHome Brew1495862882.702815.jpg

 

[bob1852]

Habanero blackberry salsa.

 

[jimyson]

View attachment ImageUploadedByHome Brew1495885928.689983.jpg

 

[JonM]

For as often as I use my Weber kettle grill, we almost never have brats. It's not that we don't like them - I guess we just think of brats as what Cookie Monster calls a "sometimes food."

Anyway, I grilled some brats last night along with peppers and onions, and some sliced eggplant. Served the brats on *Uecker voice* a soft Pretzilla pretzel bun. Try 'em, folks! You'll like 'em!

 

[trav77]

It's a little wet but it's on! 1:30 a eastern.

View attachment 402094

What's that going on below the ash catcher?

 

[brewbama]

What's that going on below the ash catcher?

That's an iGrill thermometer.

 

[Oldskewl]

For as often as I use my Weber kettle grill, we almost never have brats. It's not that we don't like them - I guess we just think of brats as what Cookie Monster calls a "sometimes food."

Anyway, I grilled some brats last night along with peppers and onions, and some sliced eggplant. Served the brats on *Uecker voice* a soft Pretzilla pretzel bun. Try 'em, folks! You'll like 'em!

Usingers I hope! Working on a Usingers Beef Summer sausage ATM.

 

[brewbama]

It's a little wet but it's on! 1:30 a eastern.

View attachment 402094

Happy Smoke Day!

 

[jimyson]

That's an iGrill thermometer.

Bingo. iGrill2. Awesome for the fermentation chamber, brew days, and of course when cooking.

 

[RevKev]

Made some dillas with lefttover fajita chicken

View attachment 1495925348706.jpg

 

[applescrap]

Grilled rib eye, with a few drops rain. Sliced thin so I could cut small pieces for kids. Dragged knife across steak and it revealed grain.

View attachment 1495943255193.jpg

 

[user 211287]

BBQ pork steaks and pineapple habanero slaw.

 

[ericbw]

View attachment ImageUploadedByHome Brew1495977329.221327.jpg Lettuce wraps with Vietnamese style chicken, rice noodles, pickled vegetables, etc. Also sambal oelek fermented from home grown Thai chili peppers.

The chicken was marinated in lemongrass, garlic, ginger, fish sauce, and soy sauce and then grilled. Just a couple of hours is enough time for the marinade.

 

[Temptd2]

BBQ pork steaks and pineapple habanero slaw.

Tell me how you made those pork steaks please! I have four in the freezer and would love to try something different with them!

 

[JonM]

Did my first ever bacon weave. (There's a pork tenderloin in there.) I cooked the whole thing on the grill with indirect heat. We had thick bacon on hand so it didn't get really crispy, but I bet if I use plain old bacon it'll be awesome.

View attachment ImageUploadedByHome Brew1495990521.611581.jpg

 

[Hoppy2bmerry]

Grilled rib eye, with a few drops rain. Sliced thin so I could cut small pieces for kids. Dragged knife across steak and it revealed grain.

L@@KS GOOD! You Midwesterners are pretty funny though about what you consider "thin" slices. that's my hubby's idea of thin too!