What did I cook this weekend.....

[Elkobrewer]

And the after

 

[VApatriot]

Our first two zucchini from the garden and I'm really liking the lump charcoal and apple wood smoke on chicken.

 

[VApatriot]

Today's adventure: Smoked brisket!

 

[flars]

View attachment 577863 And the after

Need a picture after the first bite. I want a cross sectional view also.

 

[paulthenurse]

Hello Moto!

 

[schematix]

Wow some of the best grilled chicken I’ve ever made. Super crispy skin, juicy and very flavorful. Used a premium grade young chicken since it was on a steep discount and it was much better than any chicken I’ve eaten recently.

Wife thought it was terrible and left 90% of hers on the plate. Not sure what her problem is tonight.

 

[BongoYodeler]

No longer in production but still in my fridge.

* Wrong thread, but still......

 

[Schlenkerla]

Before & After....After with flash. LOL

Chicken, ribs and Italian sausage with peppers.

The orange picture is like old kodachrome photography.

 

[Schlenkerla]

Eating Italian sausage tonight....

Ribs and chicken for lunch the next four days.

 

[beermanpete]

 

[VApatriot]

St. Louis Spare Ribs smoked for 4 hours with post oak then back in the kettle until done wrapped in alum. foil. These were my best ribs ever! I would have shown it with the bones in the rack, but they fell out when I was putting it on the plate.

 

[ESBrewer]

Pasta con pesto alla Trapanese a.k.a. pasta with Trapanese pesto sauce.

-high quality olive oil, quite a bit
-fresh basil leaves (a full handful or so)
-almonds 40-80g (remove hulls by hand after treatment with hot water, then toast in an oven at 180°C until golden, shake 'em a bit during toasting to get even color)
-cherry tomatoes (they contain less seeds & water than the large ones but you can use any tomatos & just remove seeds & the watery stuff)
-fresh garlic according to taste
-sea salt
-parmesan or equivalent hard Italian cheese

-pasta al dente, preferably "penne" type but could be something else. Today I used Italian penne that contained 30% chick pea flour

Put toasted almonds, basil leaves, some olive oil, sea salt, garlic and some parmesan in a suitable bowl, then crush and mix them with an immersion blender to form a pesto. Cut tomatos into small cubes (you could even use immersion blender briefly). Then just mix fresh tomatos with the pesto and mix everything with freshly cooked pasta. Grate some parmesan on top. Serve with a good Barbera d'Asti or equivalent refreshing and acidic Italian red wine.

If you crush and mix everything very well, it won't necessarily look so tasty, but it is going to taste great anyway. Toasted almonds can actually make it a very "meaty" dish (I mean taste wise, but almonds are also rich in protein and other nutrients). If you drop the cheese, it can be a nice dish for vegans as well.

 

[schematix]

Currently on the grill. 2.5 lb prime rib eye meat club. Always wanted to do one of these but price wasn’t reasonable until now.

View attachment 578293

 

[schematix]

Wtf is up with this app.

 

[Hoppy2bmerry]

Steak night.

 

[schematix]

Guess my thermometer is out of calibration. Pulled it at 120F and it was more like 160F. Not a dab of pink in the whole thing. Totally ruined that $35 steak.

 

[paulthenurse]

Learn to gauge ‘doneness’ by feel. Use the inside of your forearm as a gauge. Press down by your wrist. That’s what well done feels like, two inches or so below the elbow bend is rare. In between is in between. It really works. The only pros who use thermometers are straight from cooking school.

 

[eimar]

To celebrate the victory of my home country soccer team over Brasil I prepared a typical Belgian dish " Boulets a la Liégeoise " and Belgian waffles.

 

[eimar]

Now the Belgian waffles

Jacques

 

[Hoppy2bmerry]

Grilled chicken, tomato with balsamic and corn.

 

[eimar]

Grilled chicken, tomato with balsamic and corn.

Simple recipe, good looking ingredients, that's the kind of cooking I like.

 

[LakesideBrewing]

Rolled rib eye cap, bone marrow butter, rosemary, garlic.

 

[Cheesy_Goodness]

From last week. Kabobs with chicken peppers onions cherry tomatoes and pineapple (can’t resist grilled pineapple). Served over couscous with some home made harissa and tzatziki sauce.

 

[bleme]

Took the family camping this weekend and had beer braised brauts with corn on the cob

 

[paulthenurse]

Home made hummus. Super easy, and soooper tasty.

 

[Temptd2]

Guess my thermometer is out of calibration. Pulled it at 120F and it was more like 160F. Not a dab of pink in the whole thing. Totally ruined that $35 steak.

I would have cried!! Sorry that happened!

 

[schematix]

I would have cried!! Sorry that happened!

My wife told me that our 5 year old told her “daddy said the fock word”.

Yes son, he did, many times, but it was the proper context for using it.

Oh well. The massive amount of fat rendered so much it was still super juicy.

 

[TwistedGray]

Learn to gauge ‘doneness’ by feel. Use the inside of your forearm as a gauge. Press down by your wrist. That’s what well done feels like, two inches or so below the elbow bend is rare. In between is in between. It really works. The only pros who use thermometers are straight from cooking school.

I was taught to use the muscle that's between your thumb and wrist; the big one. As you touch fingers to your thumb you'll notice how firmer that muscle gets as you get towards your pinky. Medium is thumb to index, and everything gets worse as you progress

 

[TwistedGray]

Hipster food sucks ... at least avocado toast (garlic toast)
I think I'll stick to the guac

 

[Hoppy2bmerry]

Pork skewers over curry seasoned rice, and veg.

 

[mishamuse]

Apple pie.....

View attachment 152327

Looks great! I made meatballs (with spent grain) in mushroom sauce, spaetzel, and green beans w/mushrooms. Husband was brewing, so wanted to make use of the grain.

 

[VApatriot]

Guess my thermometer is out of calibration. Pulled it at 120F and it was more like 160F. Not a dab of pink in the whole thing. Totally ruined that $35 steak.

schematix - I highly recommend a Thermapen. Not exactly cheap but extremely accurate. I have one (love that thing and use it all the time). I also just bought the Thermoworks 'Smoke' for smoking ribs and such on my Weber kettle grill, works great, very happy I bought it.

https://www.thermoworks.com/Classic-Thermapen

 

[Hoppy2bmerry]

Some peeps use a heat insulated temp prob, (my dad did otherwise it was always burnt offerings, which is why I learned to grill at 14) and it means a thick steak or roast doesn't need babysitting. Testing the amount of "give" a protein has is what works for me. Others swear by 5 minutes per side on a screaming hot grill to achieve a perfect medium rare on a normal thickness of steak. @schematix glad it was still juicy and edible, though over cooked.

 

[schematix]

I have several thermopens and they are great for spot checks. I 100% trust those. However this was a large chunk of meat so I used my remote dual probe sensor. I don’t think the probe wires are adequately protected from heat. Even in indirect heat they fail rather quickly. It had been working well for a few years so didn’t expect it to fail and still report reasonable temps.

 

[modelafish]

Frito Pie Casserole. Didn't get a picture, but I tried the recipe from "Kevin is Cooking". Four simple ingredients, about 30 minutes, less than $10, and ended up with a 9 by 13 casserole dish of comfort food that four of us consumed in one sitting. (OK, five ingredients: I added a sprinkling of cumin)

 

[TwistedGray]

Tritip and Bay scallops with some thinly sliced homegrown leas

 

[Evilgrin]

Korean style curry rice (Kare-raiseu)with a little kick to it. I used mostly medium hot Ottogi brand curry powder just for the simplicity but its REALLY high in sodium.

 

[paulthenurse]

I bought two McDonalds sausage burritos for breakfast. Ate the first and half of the second. Dear lord those things were vile. I’m figuring I’ll be dead by mid afternoon.

 

[Cheesy_Goodness]

Bibimbap. Rice, zucchini, cucumber, carrot, bean sprouts, beef and gochujang. Fried egg to top it all off.

 

[Evilgrin]

I want a stone dolsot for bibimbap but its kind of a hassle.