What did I cook this weekend.....

[applescrap]

So I am not going to win any cake awards soon, but I am getting better. Now I know why frosting is done in small batches. It gets warm and doesnt hold its shape as well. Full can of frosting in between layers, still not enough?! Didnt taste all that great. The frosting was ehh.

 

[4of7]

deer jerky

 

[Staestc]

Well THAT was awesome. Next time I'm gonna buy the turducken roll, it's just the breasts of each bird wrapped together with the stuffing. I'm not a big fan of the legs/thighs/wings but I wanted it to LOOK like a "real" turkey - and it did!

The photo of the inside isn't very clear, but there were definitely layers of the meat and stuffing. YUM.

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Very nice!

 

[Hanglow]

plain pakora

some leftover bolognese that got repurposed into a chilli

 

[Hoppy2bmerry]

Saucy and cheesy baked rigatoni. @applescrap your cake looked nice, buttercream icing is pretty easy to make and will beat that canned stuff every time.

 

[passedpawn]

Here's the bourbon pecan pie from a couple of days ago. Adapted from Alton Brown (left out the cayenne pepper and cumin this time ) I doubled the bourbon and vanilla.

 

[applescrap]

Thanks Hoppy. Your turkey and c rolls looked awesome. I think I asked you for that cinnamon bread recipe before and you gave it to me but what is the secret to a nice like looking dough like that? It looks so yummy.

The cake was for moms bday. She loved it. I put lemon extract in the cake batter but not enough to pop. And the cake was so pretty that I think flavor expectations, were high as well. The canned frosting didnt do it. Just could bring myself to put another stick of butter in something.

Turducken!! I had to Google to remember what it was. Wow! I am so intrigued by that. Whoa. What a treat. We had a good tday. Mil made mash, turkey, ham, and gravy. Her stuffing is good with andouille sausage and apricots and cranberries.

Made a batch of breakfast burritos in the glow somewhere. Didnt use griddle. Used small square skillet. First sausage, then potatatos, then egg. Fil said they were good not killer. I think it was cheese. I added more cheese. Also need more green chilli.

Bourbon pie looks amazing passed. I think that is my favorite pie. Never see it in my circles but I love it.

Speaking of nuts. I have to share my oily, sweet, salty, spicey nuts recipe. Plus, sadly, I love saying that. Its from epicurious. These, are killer.

 

[schematix]

This qualifies as cooking in the same way that making beer with extract is brewing. Everything pre-made and I just warmed it up.

All deep fried. I feel amazing right now.

 

[Oldskewl]

Thanks Hoppy. Your turkey and c rolls looked awesome. I think I asked you for that cinnamon bread recipe before and you gave it to me but what is the secret to a nice like looking dough like that? It looks so yummy.

The cake was for moms bday. She loved it. I put lemon extract in the cake batter but not enough to pop. And the cake was so pretty that I think flavor expectations, were high as well. The canned frosting didnt do it. Just could bring myself to put another stick of butter in something.

Turducken!! I had to Google to remember what it was. Wow! I am so intrigued by that. Whoa. What a treat. We had a good tday. Mil made mash, turkey, ham, and gravy. Her stuffing is good with andouille sausage and apricots and cranberries.

Made a batch of breakfast burritos in the glow somewhere. Didnt use griddle. Used small square skillet. First sausage, then potatatos, then egg. Fil said they were good not killer. I think it was cheese. I added more cheese. Also need more green chilli.

Bourbon pie looks amazing passed. I think that is my favorite pie. Never see it in my circles but I love it.

Speaking of nuts. I have to share my oily, sweet, salty, spicey nuts recipe. Plus, sadly, I love saying that. Its from epicurious. These, are killer.


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I need to try these. I had some curried nuts(pine, cashew, etc) at one of the local breweries and i couldn't get enough. Nice switch from plain old roasted peanuts.

 

[Hoppy2bmerry]

Quick dinner, chicken...

 

[bleme]

 

[Inkleg]

Sous Vide beef short ribs 185° for 12 hours over rice with bag juice, roasted cauliflower and sautéed onion.

 

[Temptd2]

Bone-in pork shoulder, smoasted in the Oster Smoker Roaster oven with applewood chips at 225* for hours, pulled when the sun went down and into the oven at 350* for another 30 minutes or so til thermometer hit 190. Pineapple coleslaw. North Carolina BBQ sauce (vinegar based). After dinner, pulled the rest of the meat from the bone - dang, only five pounds left! I see machaca, tacos, carnitas, pulled pork/coleslaw in pita bread sandwiches....

 

[applescrap]

I need to try these. I had some curried nuts(pine, cashew, etc) at one of the local breweries and i couldn't get enough. Nice switch from plain old roasted peanuts.

Awesome, they make a great gift too!

 

[applescrap]

View attachment 599812 Bone-in pork shoulder, smoasted in the Oster Smoker Roaster oven with applewood chips at 225* for hours, pulled when the sun went down and into the oven at 350* for another 30 minutes or so til thermometer hit 190. Pineapple coleslaw. North Carolina BBQ sauce (vinegar based). After dinner, pulled the rest of the meat from the bone - dang, only five pounds left! I see machaca, tacos, carnitas, pulled pork/coleslaw in pita bread sandwiches....

Looks great. I am always sharing that smoker with people. Seems so clever. How do you like it?

 

[davidabcd]

pre-made

chicken finger? Fried cheese? Fried shrimp? Curly fries? The two pieces near the upper-right, couldn't really guess. Did you bake those? Looks good.

 

[schematix]

chicken finger? Fried cheese? Fried shrimp? Curly fries? The two pieces near the upper-right, couldn't really guess. Did you bake those? Looks good.

Chicken fingers, Arby’s brand curly fries, mozzarella sticks, jalapeño poppers, fried shrimp.

Sauces were ranch, Franks red hot, cocktail sauce and tartar sauce.

Bake? Definitely not. 100% deep fried!

 

[davidabcd]

So those were poppers. I was going to guess battered mushrooms. Poppers are a favorite of mine. You pretty much have all of the good stuff covered. I saw the deeper brown on the edges and so guessed the oven. Glad to hear frying is alive and well on HBT.
I've got a relative or two that have been "over-terrified" by the media and so now insist that oven-baking traditionally, fried food is as good or better. I don't argue. I just pull out the big jug of oil.
Baking fried food is like using 1% milk for chocolate milk.

 

[davidabcd]

This finally arrived. It's a 60Q my wife picked out. Very exciting.
Speaking of frying, I'll be using this for outdoor frying (tortilla chips and all the fried food you can think of) and bringing it to parties along with the giant burner.
Bonus: It fits well on two stove burners so that will really speed up the beer process.
If you were curious, the Cat Inspector General gave it the okay.

 

[schematix]

Simple weeknight meal.

USDA prime chuck 75/25 patties griddled to medium on a 500 F slab of metal. Served with only the finest process cheeses on a brioche bun and a side of deep fryables.

The money shot:

 

[Temptd2]

Looks great. I am always sharing that smoker with people. Seems so clever. How do you like it?

I've had mine about 5 years now, still love it. Have done everything from whole breast of turkey to slab bacon to baby back ribs to smoked salmon. Brisket, pork butt, pork chops, short ribs which were smoked in there a couple hours at 200* and then braised in homebrewed brown ale/balsamic/onions/mushrooms. Everything has come out great so far! One of the better purchases I've made. They're on Amazon at ariybd $60 right now. Good deal for what they can do!

 

[passedpawn]

Simple weeknight meal.

Love the brioche bun. And all of it, I'd gnash. But process cheese? It has no flavor, so I'm casting shame there. My best burgs have this cheese on it:

 

[schematix]

Love the brioche bun. And all of it, I'd gnash. But process cheese? It has no flavor, so I'm casting shame there. My best burgs have this cheese on it:
View attachment 599968

This might well lead to a debate thread post too, but after trying virtually every cheese out there, my opinion is that process cheese goes best on burgers because when it melts it just turns to sauce. I'm 100% addicted to that gooey texture.

There is an divisive process cheese that is only available in St Louis called Provel. It's 1 of the 2 style defining ingredients in STL style pizza and it makes the most god awful disgusting puke trash **** pizza ever. I am a huge pizza fan and I won't eat it.

However when this white gold is lightly melted it becomes very flavorful and still maintains the sauciness of american cheese.

I have a brick of that pepper jack in my fridge too. Love it on quesadillas.

 

[passedpawn]

This might well lead to a debate thread post too, but after trying virtually every cheese out there, my opinion is that process cheese goes best on burgers because when it melts it just turns to sauce. I'm 100% addicted to that gooey texture.

There is an divisive process cheese that is only available in St Louis called Provel. It's 1 of the 2 style defining ingredients in STL style pizza and it makes the most god awful disgusting puke trash poopy pizza ever. I am a huge pizza fan and I won't eat it.

However when this white gold is lightly melted it becomes very flavorful and still maintains the sauciness of american cheese.

View attachment 599976

I have a brick of that pepper jack in my fridge too. Love it on quesadillas.

Well, you certainly seem to have given the subject some thought, so I applaud you in that. I made pizza last night on my grill (homemade dough, sauce, etc) so I'm with you there.

Still, I like the flavorful cheese. I guess we are all different.

 

[schematix]

Well, you certainly seem to have given the subject some thought, so I applaud you in that. I made pizza last night on my grill (homemade dough, sauce, etc) so I'm with you there.

Still, I like the flavorful cheese. I guess we are all different.

For the record i don't consider the cheese issue settled. Further research will be required.

The unglamorous process cheese has a nice melty texture that doesn't harden up when it cools a bit. But i agree it does fall short on the flavor end. Surely there is a cheese out there with big flavor and amazing meltyness. I just haven't found it yet.

I need to try this one sometime. It's super soft even when cold.

 

[TwistedGray]

Turkey meat sauce (wife made), cheese, and store bought dough (raw dough). Oh and spam on top!

 

[S-Met]

Roast Duck, salad, goat cheese stuffed dates drizzled with local honey, snack plate.

 

[davidabcd]

75/25

Between 75/25, 80/20 and 78/22 do you have a preference for hamburger?
I'm an 80/20 person and wouldn't willingly go higher than 80. I was nicely surprised by the Costco 78/22. Occasionally, I get a 12# box (3 to 1) of Waygu burgers from a local place but I haven't the fat ratio to hand. The Waygu burgers are $7/lb. What I like to tell people who flinch at the price is that the cost works out to only $2.33 per serving.

 

[davidabcd]

I stockpile American cheese for burgers and omelettes. I love real cheese though. Havarti is an acceptable substitute for American on burgers and my go-to cheese for French dips.

 

[S-Met]

Between 75/25, 80/20 and 78/22 do you have a preference for hamburger?

I make my own whenever possible. I use Chuck, top sirloin, and will vary between short ribs, flank and skirt steak depending on what is available. Sometimes I will even add in a healthy chunk of bacon or pork.

I have a meat grinder attachment for my KitchenAid but I have never actually used it. I usually just hand chop my meat.