What did I cook this weekend.....

[BongoYodeler]

Homemade ap pastor street tacos.

 

[RevKev]

Some pics of various batches of wings I've made in recent months:

Mmmm those middle look like they're extra crispy, good looks

 

[Bklmt2000]

Those look great. Mind sharing your process for them?

Certainly: https://www.homebrewtalk.com/forum/...en-wings-that-taste-theyve-been-fried.644737/

There's more wing pr0n pics in that thread, which I'm assuming no one will mind.

 

[Bklmt2000]

Mmmm those middle look like they're extra crispy, good looks

Thanks, and yes, they were nicely crispy. The wings in the middle pic were grilled (with some pecan mixed in with the charcoal); the wings in the top and bottom pics were baked in the oven.

All turned out great.

 

[bleme]

My favorite way to do wings is in a wok, basically deep fried in 50/50 Tapatio and butter, then moved up the side of the pan to drain/crisp a bit. The ones that go in first soak up a lot of the Tapatio and the last batch is much more mild. I arrange then on the serving platter in the same order so people can aim for whatever level of spice they want.

 

[applescrap]

All this wing talk has me wanting some. That tapatio butter sounds really good. I think i mentioned this before but I played in this band and we had a block party. All the neighbors had a wing cook off and one has stuck with me. He fried the wings and then stirred them in a bowl with a stick of butter and red hot. I havent tried that, but those wings were really good. The air fryer makes good unfried wings too.

This unassuming picture doesnt tell the whole story. Breakfast burritos! The rest of the story is ingredients. Its 18 organic brown eggs, 26 oz simple truth potatoes, jimmy dean sausage, 2 cupps sargento cheddar, and pricey green chilli from jar. These are sooo much better than generic. The second thing is that it took me 15 minutes to make them without a dish!

 

[baldm79]

Cajun shrimp fried rice.
Peppers, onions, snap peas and portobellos sautéed with wild rice and shrimp

 

[S-Met]

This unassuming picture doesnt tell the whole story. Breakfast burritos!

There's something about breakfast burritos and scrambles that looks really disgusting. I still love them, make them regularly and eat them.

If there isn't already, there should be a thread about food that looks bad but tastes delicious!

 

[Cheesy_Goodness]

Did this a few days ago. It didn’t post. Had the smoker fired up and did a chicken and a pork loin stuffed with a quick stuffing consisting of sage cranberry chipoltle and garlic.

 

[VApatriot]

This was from last night. Shrimp Etouffee which was a take off of Chef John's recipe. Came out very good but maybe a few too many dashes of Tabasco sauce.

 

[applescrap]

There's something about breakfast burritos and scrambles that looks really disgusting. I still love them, make them regularly and eat them.

If there isn't already, there should be a thread about food that looks bad but tastes delicious!

I agree. For that reason I rarely mix everything like that. Everything goes on in layers, but I was in a huge hurry and scrambling was entirely super easy. I don't like food scrambled on my plate either, but my wife does. Good thread idea

 

[Brewbuzzard]

View attachment 576668 View attachment 576669 This is a big rack of lamb we did on the Weber gas grill with some red wine oak barrel staves, cut down to small lengths, in the smoker box. Turned out so delicious!

I love lamb

 

[Brewbuzzard]

My favorite way to do wings is in a wok, basically deep fried in 50/50 Tapatio and butter, then moved up the side of the pan to drain/crisp a bit. The ones that go in first soak up a lot of the Tapatio and the last batch is much more mild. I arrange then on the serving platter in the same order so people can aim for whatever level of spice they want.

That's a great idea

 

[DrunkleJon]

This was a salmon fillet I Sous vide the other day with saffron rice.View attachment 576629

Howd it turn out? I dont like to sous vide fish. When i did it with salmon the once it made it mushy/soggy and not very palatable.

 

[Brewbuzzard]

Howd it turn out? I dont like to sous vide fish. When i did it with salmon the once it made it mushy/soggy and not very palatable.

It was great! I set it to 119 F for 30 min. I don't like my saltwater fish too done so if like yours more done maybe 121F or so. I also like sashimi style fish.

 

[applescrap]

Hamburgers! These were so good. Its hard to get a good picture of it but there was an intense sear on everything. Worked meat very little. Took 80 20 chuck and cut the pound into fourths. Then I cut each fourth in half. Pressed out a thin patty, done. Slapped them on the grill with McCormicks mesquite and some with penzies butcher rub. One hard press when i put them on.

 

[bleme]

Hamburgers! Took 80 20 chuck and cut the pound into fourths. Then I cut each fourth in half. Pressed out a thin patty, done.

1/8th pound patties?

 

[TwistedGray]

Bacon, maple salmon with homegrown kale (sauteed, bacon, and seasonings)

 

[Brewbuzzard]

1/8th pound patties?

2oz. Sliders...

 

[LakesideBrewing]

@applescrap that griddle is getting nicely seasoned! Love it!

 

[LakesideBrewing]

Rigatoni, tomatoes, parm, basil.

 

[BongoYodeler]

1/8th pound patties?

 

[applescrap]

Haha, wheres the beef! Yes, I guess that is the size of my sliders. When I have made sliders I use the White Manna recipe. Beef then thin onions pressed into top. Flip onto onion side and put cheeses and buns stacked on it. Leave bottom on cheese and squeeze top upside on onions side with bottom and patty off spatula. Wasnt particularly trying for sliders. I am sick of these dinky buns we have, so I just made smaller ones. Perfect size for kids, perfect fit for the buns, and if you want one (snack) its not such a commitment. I am sick of the big hockey pucks people have given me lately. And the buns can't handle them. I wanted a nice flat burger and they did shrink but remained flat. Open for thoughts from the gallery?

@LakesideBrewing thanks! The pasta dish looks amazing as always. Ever use a pasta extruder? When i fot the atlas that is what I wanted. The atlas makes great pasta obviously but man it sounds easy to squeeze out some noodles.

 

[LakesideBrewing]

@LakesideBrewing thanks! The pasta dish looks amazing as always. Ever use a pasta extruder? When i fot the atlas that is what I wanted. The atlas makes great pasta obviously but man it sounds easy to squeeze out some noodles.

Thanks!
I have the Kitchen Aid attachment for extruding pasta. It works ok, but I’d probably buy a better one next time.

 

[BongoYodeler]

Haha, wheres the beef! Yes, I guess that is the size of my sliders.

applescrap, I'm glad you didn't take offense as my link to the old Wendy's commercial was posted in jest. Your griddle/grill looks amazing as do the items you've prepared on it.

 

[RevKev]

Skipped the white wine added the gose instead. Deelish only 1 of 50 was bad too, score

 

[Cape Brewing]

One of my favorite breakfasts... Caribbean Jerk Chicken Hash... sweet potato, jerk chicken, red onion, fresh mango, heavy on the jerk seasoning.

Killer stuff.

 

[Brewbuzzard]

There y

Skipped the white wine added the gose instead. Deelish only 1 of 50 was bad too, scoreView attachment 577388View attachment 577389

There you Gose...

 

[paulthenurse]

One of my favorite breakfasts... Caribbean Jerk Chicken Hash... sweet potato, jerk chicken, red onion, fresh mango, heavy on the jerk seasoning.

Must not make jerk joke...

Must not make jerk joke...

Must not make jerk joke...

Must not make arrrrrrrrrrrgg.... Dammit!

 

[paulthenurse]

Lobsters are cheap as hot dogs this weekend.
Steamed up a few yesterday for lobster rolls tonight. Bodies, legs and picked shells into the freezer for a future bisque.