What did I cook this weekend.....

[paulthenurse]

Best of all it tasted great.

 

[Schlenkerla]

Mesquite Smoked Beef Chuck Roast for a pot roast. With a rauch beer. Schlenkerla Marzen.

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[paulthenurse]

It’s cold and rainy to the point where I’m seriously considering putting on a pair of socks. I hate this time of year.

I know how to make it better...

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See you tonight, my little beauties.

 

[Schlenkerla]

It’s cold and rainy to the point where I’m seriously considering putting on a pair of socks. I hate this time of year.

Where do you live? Illinois got frost warnings two days in a row. They're the first this season.

I've been wearing socks all month.

Frankly, the cool weather makes me want to smoke vs grill.

 

[paulthenurse]

About 10 miles from football Valhalla, aka Foxboro, MA.

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[paulthenurse]

It’s been unseasonably warm here this year, in the 70’s all this past week. Personally, I say screw the polar bears, I like it warm. I don’t mind wearing my dry suit but I far prefer a wetsuit. I can be upside down trying to get a lobster out of a hole and don’t have to worry about my the air bubble in my dry suit trying to shoot me to the surface and kill me.

 

[schematix]

Started the day light

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[Temptd2]

It’s cold and rainy to the point where I’m seriously considering putting on a pair of socks. I hate this time of year.

I know how to make it better...



See you tonight, my little beauties.

Yeahbut it's LAMB SHANKS WEATHER! :rockin: Now how can THAT be a bad thing?

I love this time of year. It signals comfort food. I made a three pound meatloaf, 2 pounds of ground beef and 1 of ground pork, last night, with mashed taters and mushroom gravy. OH yeah, that's good comfort food!

Those shanks look excellent, I have four of them in my freezer, need to get them out and do what you did!

 

[paulthenurse]

Hello Moto...

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[Schlenkerla]

About 10 miles from football Valhalla, aka Foxboro, MA.

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You're making a pot roast too.

Looks good!

 

[schematix]

Finished heavy
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[brewbama]

Mushroom Bacon stuffed Pork Tenderloin

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[Gavin C]

Tortillas

 

[Staestc]

Mushroom Bacon stuffed Pork Tenderloin

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That stuffed tenderloin just looks fantastic!!

 

[ddibbern5]

We had a “practice” Thanksgiving Dinner... My first time trying Rotisserie turkey on my weber kettle. Plus home made buns!View attachment IMG_0150.jpgView attachment IMG_0153.jpgView attachment IMG_0156.jpgView attachment IMG_0159.jpgView attachment IMG_0160.jpg

 

[ericbw]

We had a “practice” Thanksgiving Dinner... My first time trying Rotisserie turkey on my weber kettle. Plus home made buns!

Looks great! Is it an electric rotisserie that keeps moving the whole time? How long did it take?

 

[ericbw]

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I'm on an apple crisp kick lately.

 

[ddibbern5]

Thanks @ericbw! Yeah it’s electric got it for fathers day... (~100 on amazon) It’s barely stoped spinning since I got it... So to be honest... I actually over cooked the turkey it ran at 325-350 for 2.5 hours and my first temp came out @ 180. (Good thing I practiced) next time it will be centered better & temp 1.5 hours. Because of positioning the dark meat (legs and thighs) were dry but the breast was perfect! Skin had a light smoke flavor & crisp! It was amazing!

 

[kev211]

Carnitas tacos while watching the dodgers throw their world series away

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[ddibbern5]

Hope you’re not a dodgers fan but tacos look great!

 

[kev211]

Hope you’re not a dodgers fan but tacos look great!

Ha! Thanks. Not a dodgers fan, but a Padres fan so I like to see the nl West do well. Especially a socal team. Great year for them though

 

[Hoppy2bmerry]

Burgers and sautéed organic sweet onions... Nothing special, but really tasty.

 

[kev211]

Burgers and sautéed organic sweet onions... Nothing special, but really tasty.

There's a reason comfort food still exists. Nothing special but really tasty is what I'm all about. Looks delish!!

 

[kev211]

Teriyaki chicken satay with fried rice

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[BBQB]

We had a “practice” Thanksgiving Dinner... My first time trying Rotisserie turkey on my weber kettle. Plus home made buns!View attachment 419156View attachment 419157View attachment 419158View attachment 419159View attachment 419160

F@@k yeah that looks great! I do the Weber rotisserie every year as well...always awesome

 

[user 211287]

Simple beef panang (extra spicy), I added some red habs for a little extra OOMPH!!

Leftovers with naan

 

[Oldskewl]

^Would love to try that Beef Panang. Have a recipe?

 

[Temptd2]

Simple beef panang (extra spicy), I added some red habs for a little extra OOMPH!!

Mmmmmm Panang is my favorite curry! Yes, would love the recipe too, please!

 

[user 211287]

Mmmmmm Panang is my favorite curry! Yes, would love the recipe too, please!

I did this one as a roast so its not very traditional. I used a can of Maesri Panang curry paste (Mae Ploy is better IMO) and 1 can of ARoyD coconut milk. Mae Ploy cocnut milk is also excellent and its what i normally use for Thai curry. Coconut cream powder can be used near the end if you want more without the additional liquid.

Brown the roast at 350F and remove from the pot
Fry paste, onions, garlic, shallots and peppers is some coconut oil or fat
Return the roast and coat well with the oily paste mixture
Add about 1 cup of water around the roast and cover pot
Reduce oven to about 275F and cook until almost tender.
Add your can of coconut milk
2-3 bay leaves
3 black cardamom lightly crushed...green are ok if you dont have black
stir being careful to keep the paste on the top of the roast
1-2 tbs fish sauce
Additional water if needed
Taste to see if it needs salt or some more paste/powder/dried hot pepper

Cook until desired tenderness and add additional onion, mild peppers carrot ect. Whatever you like. Fresh cliantro, culantro or laksa if you like it.

Mine got
A couple red habs...1 is enough if yours are really hot.
A couple Prik Luang (Thai orange mild peppers)
1-2 TBS minced garlic
4 golf balls size red shallots minced fine
1 medium white onion (1/4th used while frying the paste with the shallots and garlic)

If you just follow the directions on the can/tub of curry paste you will get a more authentic Panang. I add more during the frying because i prefer the more intense flavors. https://importfood.com/products/thai-curry-paste/item/maesri-panang-curry-paste

"Fry" the paste, garlic, fine minced onion and shallots in a few tablespoons of the coconut milk FAT until fragrant (The fat floats to the top of the can if you didnt shake it)
Add sliced beef (sirloin or better) and stirfry a few minutes (tougher cuts will need some precooking)
Add your coarse chopped onions/hot peppers
Add the rest of the can of coconut milk and simmer a few minutes. Careful not to boil it too much
1 tbs crunchy peanut butter (optional)
Add fish sauce to taste...preferably RedBoat40n
Add green/red bell pepper, kaffir lime leaves and basil (optional) dont cook either too long. Just a minute or so. I like some Holy basil in it sometimes but its not normally used in Panang.

You might need a tiny bit of sugar if using Mae Ploy. Maesri is sweeter but has no shrimp paste in it.

 

[user 211287]

Ive used this one before too and its very good.
[ame]https://www.youtube.com/watch?v=1nQXiPRvZ4E[/ame]