WHAT'S COOKIN?...Not the smoker thread...

[Mykidsdad]

Been drooling over the "What to put in the smoker this weekend thread for a long time. Buuuut....there are other cooking techniques. I'll start.

I ripped off the Spring Fling Cake from the now closed Market at Larimer Square...What Momma Wants...Momma gets!

Happy Mother's Day

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[BladesNBarrels]

JUst think of the bragging rights if you had done that in the Smoker
Great looking!

[Mykidsdad]

CINCO de MAYO...TACO TUESDAY last week...

Home smoked pulled pork
Cotija cheese
Home pickled red onions
home made guacamole
Crema Fresca with adobo
cilantro and fresh lime

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[Mykidsdad]

JUst think of the bragging rights if you had done that in the Smoker
Great looking!


Not sure if this one need smoke flavor or a nice bark...lol!
Thanks!

[ray1970]

I have a pork roast in the crock pot as we speak.

[00tec]

I made some pretty good ramen the other day

https://photos.app.goo.gl/UZEnjFyW9qbppQye8

[fj605]

I just put a venison roast in the slow cooker for shredded venison tacos.

[Bailey Guns]

Haven't been in much of a cooking mood lately...don't know why. Just doing the eat to survive thing.

I did do my first steak on the Camp Chef Sidekick grill a few days ago. Little bastard gets HOT! Great for searing a steak and it was pretty much cooked perfectly. Just paired it with some fried potatoes and onions with a beer to wash it down.

Wasn't fancy but it was tasty.

Maybe I'll make some more bread.

[Mykidsdad]

Spinalis Dorsi (aka ribeye cap) steaks and grilled asparagus with lemon butter.

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[Mykidsdad]

Because...it is snowing on May 24th...

Tuscan sausage soup....

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[ray1970]

Made some rice and beans. It was pretty much a staple when I was growing up but these days it?s kind of like a special treat.

[Gman]

Speaking of which, I need to find some regular long grain white rice. I have a ginormous bag of basmati rice, but sometimes I just want the neutral plain ole regular rice.

[fj605]

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Tomorrow will probably be shrimp etouffee made from the leftovers.

[hurley842002]

From the Carniceria around the corner, sooo good.https://uploads.tapatalk-cdn.com/20200526/ceb24c9b0142678827dcf566c344bab7.jpghttps://uploads.tapatalk-cdn.com/20200526/c5fa1675b2267585a94c1d9e15de92d2.jpg

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[Mykidsdad]

Love me a shrimp boil!

[Mykidsdad]

Wife wanted egg rolls last night....

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[ray1970]

Did you make egg rolls or buy them?

[Mykidsdad]

Made from scratch....that's how I roll....see what I did there!

[Mykidsdad]

Egg roll wrappers sold in grocery stores.
Brown ground pork with garlic and ginger.
Toss in shredded cabbage.
Let wilt a bit and let filling cool.
Roll filling into wrappers and seal edges with egg wash.
Deep fry until egg roll wrappers is blistered and golden.
Serve with sweet chili sauce and hot mustard.

Call cardiologist

[Great-Kazoo]

Egg roll wrappers sold in grocery stores.
Brown ground pork with garlic and ginger.
Toss in shredded cabbage.
Let wilt a bit and let filling cool.
Roll filling into wrappers and seal edges with egg wash.
Deep fry until egg roll wrappers is blistered and golden.
Serve with sweet chili sauce and hot mustard.

Call cardiologist


I do a wonton wrapped shrimp. Spicy dry rub on shrimp, let sit an hour, wrap in wonton skins. Deep fry a few minutes, serve with chili sauce of desired heat range.

[ray1970]

Egg roll wrappers sold in grocery stores.
Brown ground pork with garlic and ginger.
Toss in shredded cabbage.
Let wilt a bit and let filling cool.
Roll filling into wrappers and seal edges with egg wash.
Deep fry until egg roll wrappers is blistered and golden.
Serve with sweet chili sauce and hot mustard.

Call cardiologist

Nice. Glad I can just buy them. Seems like a lot of work just for egg rolls.

[Mykidsdad]

Once ya get the hang of it, they go pretty quick and they are cheap to make.

You can do all sorts of cool stuff with the enroll wrappers and make creative egg rolls:

Ruben
Cheeseburger
Philly cheese steak
Pizza rolls
Chile Rellenos

deserts like fried pies

Hell ...just slice up some of the wrappers or use wonton skins and make chips and add your favorite seasonings or use for dips.

[CS1983]

The Tai Pei potstickers from Walmart are legit delicious if you do the recommended method of cooking them. We do the chicken ones. I haven't had the pork ones, though I'd suppose they are just as good.

https://www.walmart.com/ip/Tai-Pei-Chicken-Potstickers-46-5-oz/33426037

[Mykidsdad]

Hell yes! Gott try that.

Assuming shrimp are raw when wrapped correct?

I have seen them done as a "firecracker" with tail sticking out from wrapper.

Do you do them sealed or tail out?




I do a wonton wrapped shrimp. Spicy dry rub on shrimp, let sit an hour, wrap in wonton skins. Deep fry a few minutes, serve with chili sauce of desired heat range.

[Bailey Guns]

Had to try Cowboy Kent Rollins meat loaf recipe. I slightly altered the glaze with the addition of about a half shot of bourbon. And it's pretty fantastic.

Kind of labor intensive for meat loaf because it takes about 3 hours on the smoker and you need to baste it every 30 mins or so. Not a lot of work...just gotta pay attention.

Corgis were circling the smoker like sharks circling a swimmer.



https://i.imgur.com/NwOpQTL.jpg

[Irving]

That looks really good. Can you share a link to the recipe?

[00tec]

That looks really good. Can you share a link to the recipe?

https://youtu.be/GDw4pCUnHro

https://kentrollins.com/best-smoked-meatloaf/

[Irving]

Perfect, thanks.

[Gman]

Good to know someone has tried that recipe. Saw it in the queue since I've subbed to Kent Rollins' YT channel.

[Bailey Guns]

It's actually really good. I would recommend against catching the drippings in a cast iron skillet like he does in the video. I did and that shit hardened like concrete. Took a lot of soaking in hot water and scraping with a wooden spatula to get it all out. Removed almost all the seasoning from the bottom of my skillet. So I'm re-seasoning it now.

I'd use something like a foil-covered cookie sheet you don't care about or one of those disposable aluminum broiling pans.

[Gman]

(Just dawns on me that we're talking about a smoker recipe in the "Not the smoker thread")

Lots of sugars in that sauce. Sounds like a good recipe to cook in the smoker right before I have to clean the drip pan. ;-)

[Bailey Guns]

Yeah...I realized that after I posted here. I'm just a rebel like that, I guess.

ETA: Pretty nice smoke ring on that meatloaf, eh?

[Gman]

Yeah...I realized that after I posted here. I'm just a rebel like that, I guess.

ETA: Pretty nice smoke ring on that meatloaf, eh?
Oh, yah, eh? That looks super nice, don't-cha'-know.

[Mykidsdad]

Don?t make me become a moderator here...I already have a bad reputation elsewhere....


And now I want meatloaf again damnit!

[Great-Kazoo]

Hell yes! Gott try that.

Assuming shrimp are raw when wrapped correct?

I have seen them done as a "firecracker" with tail sticking out from wrapper.

Do you do them sealed or tail out?

tail out, lots of hot pepper seasoning (dry) chili sauce really makes them a different take on appetizers

[ray1970]

If I wasn?t lazy when it comes to making food I?d try that cowboy guy?s scotch egg recipe. Those things look yummy.


https://youtu.be/Ae9ZB0inuec

[Mykidsdad]

Scotch eggs are the bomb!

[Mtneer]

Finally succumbed to the pizza steel craze. Found a good deal for 3/8" A36 steel with rounded corners on Ebay (about 40 lbs for 14x18", $66 delivered, about half the going rate for "pizza steels" that are often thinner). I did sand it, round the edges with a Dremel, and season before first use.

Yeah, it really is better than the pizza stone I've had for a decade. The crust comes out perfect with just the right amount of char and chew. My wife is from CT and is very hard to please regarding pizza. These finally get her approval.

[Bailey Guns]

I've never had Scotch eggs before but those are on the list. I just happen to have some leftover pork from the meatloaf I'll need to use.

Next up, though, is his chicken and dumplings. I had an on-going, 30 year argument with my Yankee ex-wife over what constitutes a dumpling in chicken and dumplings. She made a good dish but it was more like chicken and biscuits. Her "dumplings" were like biscuits floating on top of the soup part. I like the traditional dough ball dumplings that cook in the stew.

Now I have to admit that I like to add carrots and peas and onions just because I like that stuff.


https://youtu.be/pKLA2yO_jco

[Great-Kazoo]

Finally succumbed to the pizza steel craze. Found a good deal for 3/8" A36 steel with rounded corners on Ebay (about 40 lbs for 14x18", $66 delivered, about half the going rate for "pizza steels" that are often thinner). I did sand it, round the edges with a Dremel, and season before first use.

Yeah, it really is better than the pizza stone I've had for a decade. The crust comes out perfect with just the right amount of char and chew. My wife is from CT and is very hard to please regarding pizza. These finally get her approval.

You should bring her down here. The pizza joint is owned (shades of small world thread) by a guy from the same place in brooklyn,i was born in. It is some of the best pizza we've had,. That includes 35 year worth in CO.

[Aloha_Shooter]

Got a new Quad Grill through Kickstarter. Expensive dang grill but it gets HOT -- claims up to 1000 F.

I initiated it with the first run on Saturday.

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That browning took less than 2 minutes per side. If you don't like very rare, I'd recommend sous vide first because this thing get a lovely Maillard hella fast.

[Bailey Guns]

Time to use up some veggies and other stuff before badness sets in. Green chile stew is the ticket. It's one of my favorite recipes I learned from the ex. I alter it just a little because I like carrots and celery (and I needed to use them up). It's fantastic if you like spicy soups/stews.


https://i.imgur.com/YbmqBgL.jpg?1

[Gman]

I love hearty soups & stews. Do you care to share the recipe, BG?

[Bailey Guns]

Sure...

Just a few notes:

I use 505Southwestern roasted green chiles. Mostly because they're convenient and the taste is fantastic. I also like to use Rotel tomatoes with green chiles or habaneros. I don't add the tomatoes until the last hour or so. I also add one or more of the following depending on what I have on hand: carrots, celery and sometimes garbanzos or rice instead of potatoes. When it's done you can also scoop the stew over some fresh avocado and add a little cheese (usually pepper jack or something similar). I also use more garlic. I mostly use the recipe as a guide so I don't forget something.

https://i.imgur.com/cOaRfZo.jpg

[Bailey Guns]

If you like this I have another I'll PM you...just need to find it.

[Gman]

Thanks! I have a bunch of 505 and Ro-Tel on hand.

[Bailey Guns]

Pork loin roast on the smoker. May have perfected the rub and the citrus to suit my tastes. This one's gonna be hard to beat. Just need to tear it apart and crisp it up on the griddle.

https://i.imgur.com/3CXY1q5.jpg

[walkerwv]

NAW

[Jer]

NAW

12 years here with only 52 posts total and this is one of them?

[walkerwv]

YEA

[Jer]

YEA

You're on a roll.

[ray1970]

Not sure whether to ask here or in the smoker thread.

My wife has a huge family event planned at our place and I honestly haven?t used our grill in about eight years. It looks unhealthy so this is probably the time to upgrade.

I?ve been wanting a smoker for a while but I?ll likely be in charge of burgers and brats for a large group.

Are burgers easily doable on a smoker or should I just get a new grill?

[Irving]

How long do you have till the party? Best way is to throw some on now and find out. I know with my smoker the answer would be "no, just buy a new grill," but some people have fancy smokers that can get hot.

[ray1970]

The party is Labor Day weekend so like three or four weeks.

I was just informed this was happening and my backyard is a wreck so I?m going to be dealing with that from now until then.

Not sure how much time I?ll have to experiment with a new grill.

[Irving]

There is a grill at my rental house that has two (out of three) working burners and a side compartment for charcoal. You can have it for free!

[ray1970]

Thanks but you might have just described the grill sitting on my back deck. Lol.

[Bailey Guns]

Irving's right...depends on what you get. Some smokers are good for just that. Some are very versatile and can grill as well as they smoke. You can get a charcoal type grill for grilling that has a side smoker box for smoking. All kinds of options. And if you like that type of food you'll never regret it.

[hurley842002]

Adobo skirt steak for street tacos, from the Carniceria around the corner. Brats are for lunches at work (cheddar made here in AZ).

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[Mykidsdad]

Smoker styles vary widely with new units being quite good at both hot grilling and cooler slow smoking. Fuel type is your first consideration. If you live somewhere where fire bans are the norm you need electric or propane. If you are free to burn lump charcoal or wood then you have more options. Even newer pellet cookers are in illegal in several areas when a fire ban is in place.

Nothing beats natural fuels for flavor. if burgers and brats are your goal then a top rated gas grill is easy to deal with. That said, natural charcoal cooked brats and burgers are hard to beat. Old school smokers that burn wood are fun but require lots of attention and skill to achieve good results. Pellet smokers are awesome but have electronics and mechanical parts that may fail at a bad time. Lots of homework to be done.

Fee free to PM if you have specific questions.


Not sure whether to ask here or in the smoker thread.

My wife has a huge family event planned at our place and I honestly haven?t used our grill in about eight years. It looks unhealthy so this is probably the time to upgrade.

I?ve been wanting a smoker for a while but I?ll likely be in charge of burgers and brats for a large group.

Are burgers easily doable on a smoker or should I just get a new grill?

[00tec]

I won't go back to propane or charcoal after getting the pellet grill. Easy enough to fire up for burgers, and smokes well enough to do a brisket.

[Irving]

If you get desperate, just fill the bottom of your gas grill with charcoal and go to town with your old grill.

[Gman]

I like my pellet grill. No better way to do brats. No flare ups, good temp control, and mine even get a bit of a smoke ring.

If you really like an intense sear on a burger, you might want to go another way. (I still have my Weber Master Touch for bringing the heat)

[buffalobo]

If you get desperate, just fill the bottom of your gas grill with charcoal and go to town with your old grill.Or use party as excuse to burn it out and plan for next season.

[Aloha_Shooter]

For burgers and brats, I find a pellet smoker/grill works just fine. The good ones can get up to a surface temp of 500 or 550 F, more than enough to grill chicken, ribs, burgers, and sausage. In the recent El Paso County fire ban, my GMG Davy Crockett was apparently classed with propane grills since all the flame was contained.

For cooking at higher heats, like doing a good steak, you'll need a really good propane or natural fuel grill. The Quad Grill I bought can apparently get up to 1000 F if you work the charcoal right. It gets a great sear while leaving the steak as rare as I like it. I can get there with the propane grill if I leave the burners on "light" setting and position the steak between 2 burners. Quad Grills are expensive toys but fantastic for really doing a good steak.

For what @ray1970 is describing, I'd get a grill with a really broad cooking area so he can do as much as he wants at once without having to "bin" some of the meat while others are cooking. It doesn't seem like he needs to get to more than 450-500 F for what he wants to cook.

[Bailey Guns]

I've had my pellet grill up to 450. The propane fueled sidekick accessory gets twice that hot but it's fairly small at about 14" square. Makes a fantastic steak, though, and it's convenient for up to a half dozen burgers depending on patty size.

[newracer]

Discada. Bacon, chorizo, chicken, pork, steak.

https://i.imgur.com/7oBbD76.jpg[/mg]

[img]https://i.imgur.com/Dqiyepi.jpg

[Bailey Guns]

That looks very good!

[Irving]

Discada. Bacon, chorizo, chicken, pork, steak.

https://i.imgur.com/7oBbD76.jpg

https://i.imgur.com/Dqiyepi.jpg

[Irving]

Grilled Grouse with a Cayenne butter glaze.

https://lh3.googleusercontent.com/pw/ACtC-3e4Sny6QzutVwDigdKQuKAi2jAHG9sseYZ4IC5cPihrO1Ndbsn 36DQXXwgAjd-lv1RT808IdDcbO_q4mdBCIR8lDrNR0gbjhIeeKOhdggOEL9_39 LOyZwbteNcxulAmVjelLPYihLH96bf0GYChCAVtzQ=w834-h625-no?authuser=0
https://lh3.googleusercontent.com/pw/ACtC-3e2AHX3GhawoDPDBWJaZl-6da5Fnqb2_HI_Rpo_lRgwo6VlV08dSOfzPGKN8cIVvzEmrBgl4 zdbrmmtNqEl-YG86gj_q7_C4BbR0I4UDQRgw3swgC8zq0oz4GwONSMAvKMpU-j-t4LO5uiYwK2J-wkGIQ=w834-h625-no?authuser=0

Fried squirrel
https://lh3.googleusercontent.com/pw/ACtC-3fNPQ34wy_XGNcYRSI61jcgQ2QgSAroymwlYWFKc9IHOVW1dHb 4Q-3T-MzVEBQ-qiUbsdRxIAPB5QVFElk6GTNlW6EwC2OXoth71ev2yEE5YPqQIP 3VdINuB9m2vb9sy5RZNYut40tVx6gTzxATrmRJfw=w834-h625-no?authuser=0
https://lh3.googleusercontent.com/pw/ACtC-3e_AMZVeQAEeXTIkOo6cCinqARVdA3iuDoMfB0_LYkHCE-DBBRSLo3dxykPEy8wK8Pb33yrPGR3Rb-p2Th8pGg8mVTFKrp4ICzYgTcI5fFmSnY-ZjvUtGcyoDmIElDcoxpkWsHpz887jWORdyhJ71bPzg=w834-h625-no?authuser=0

[Mykidsdad]

83576

Deep fried Oreos....

[buffalobo]

83576

Deep fried Oreos....Mrs bo asks if share recipe?

[buffalobo]

Marinated elk chuck roast ready to go on the grill.https://uploads.tapatalk-cdn.com/20201101/7fe7509037ab52835a5593b5b2d67e99.jpg

[ChickNorris]

Wish I could take credit for this amazing home cooked Naan & more.

[buffalobo]

Always forget after pics. So left overs pic.https://uploads.tapatalk-cdn.com/20201101/e4e9257883513e126425f405fc01d6c1.jpg

[Mykidsdad]

83576

Deep fried Oreos....


OK...so this one is a bit embarrassing in the simplicity.

Mix up a batch of Krusteaz pancake batter and let it sit for 30-45 minutes.
Coat Oreos in batter
Deep-fry in CLEAN canola oil at 350 until dark golden brown
Let cool on rack until still warm but not scalding hot (powder sugar will melt if food is too hot)
Dust with powder sugar.

Works great with Nutter Butters too.

I actual don't like Oreos and still enjoy these while they are warm. Cookie becomes soft and filling kind of gooey

[buffalobo]

OK...so this one is a bit embarrassing in the simplicity.

Mix up a batch of Krusteaz pancake batter and let it sit for 30-45 minutes.
Coat Oreos in batter
Deep-fry in CLEAN canola oil at 350 until dark golden brown
Let cool on rack until still warm but not scalding hot (powder sugar will melt if food is too hot)
Dust with powder sugar.

Works great with Nutter Butters too.

I actual don't like Oreos and still enjoy these while they are warm. Cookie becomes soft and filling kind of gooey[emoji106]

[Aloha_Shooter]

Colorado Springs apparently went from burn ban to burn restirctions effective Nov 2. Sure would have been nice if they'd sent a notice out like they did when they upgraded to burn ban. Firing up the charcoal grill tonight for a steak ...

[Mykidsdad]

83919
Brined with oranges, brown sugar aromatics and ginger and oven roasted

[Delfuego]

Late photos, but was tasty. Favorite holiday for sure...

https://lh3.googleusercontent.com/pw/ACtC-3eYbduLNqemhmGbq8pLVbfvsHNhXyAJ9qPh3Q5_80BRDN2sQVD W4Y_DPfE6SubmyPeM4CCtopfA5qEGODq4_pSovvrEGYibReFA4 UiSHNHsvedXX0v0sevH3fA4jseq0gpKDNM7gUDRQDPHoF9UG7c i=w1378-h1033-no?authuser=0

https://lh3.googleusercontent.com/pw/ACtC-3fAcX91k9zhe9Hu5_NoTaclo-bn1cDOy6yVldTciMd58u5SsX7kFaLPNcfZDDleV9whRy_4UFFb z90cwns9uSotqc_KdcwhT2o224LvwT9CK1ZdQaTvS3zYi-CPtKPGpH2EfTIpfwrF0Bj8ODOGz8qH=w1378-h1033-no?authuser=0

[Mykidsdad]

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Xmas eve seafood extravaganza

[hollohas]

I've been cooking a bunch of new things lately, so time to revive the cooking thread.

Here's today's lunch. Tonkotsu ramen with Chashu.

This was my first go, so I made the chashu and tare, but I used a tonkotsu base for the broth, which was pretty darn good. Turned out awesome. I'm happy with the results, so next time I'll make the broth too. https://uploads.tapatalk-cdn.com/20210906/233d2dd0a215b2d09dcace8fc2d75501.jpghttps://uploads.tapatalk-cdn.com/20210906/2076ef557dfddd63924896ea1aa8458d.jpg

[Mykidsdad]

That looks amazing!

[Irving]

Can you post the recipe?

[ChickNorris]

Can you post the recipe?

Or just invite me. That'd work too. ; )

[hollohas]

Don't have much of a recipe. I watched like 2 dozen YouTube videos and kinda followed what I thought was the best bet.

Here's the basic rundown for the Chashu. Although your best bet is to watch some videos of pros doing it.

- pork belly rolled into log and tied with butcher twine. Blanch in boiling water for 10 minutes to clean it out, dump water. ( I couldn't find a whole pork belly, only some VERY thick slices. So I rolled those)
- return to pot and add the following to pot. (Some people sear it, I didn't. Searing something before it braises in such a strong sauce seems like wasted time to me).
> 5 slices of ginger root
> one garlic bulb, cut in half
> 5 green onions
> 1/2 c water, 1/2 c sake, 1/2 c dark soy sauce, 1/2 c light soy sauce, 1/2 c mirin.
- bring to boil and put in oven to braise for 2-3 hours, turning periodically.

Let cool in pot. Once cool put pork and sauce into ziplock and refrigerator overnight. (Don't skip this or you won't be able to slice it thin for your ramen). You can reserve some of the cooking sauce separately to use as tare too. Some add fish sauce or dashi or some MSG to dress it up a bit.

Add some peeled soft boiled eggs to the bag too if you want some marinated eggs.

I used this base for my tonkotsu broth. By all accounts, it's pretty legit. I agree. Was pretty good. Wasn't far off from some of the good ramen shops around town.

https://www.amazon.com/dp/B00K69ZK46/ref=cm_sw_r_cp_apa_glt_fabc_KP9JFY1N24X11VFPRKAH?_ encoding=UTF8&psc=1

Toppings to your liking. I used green onion, bean sprouts, enoki mushrooms, black fungus, eggs and crunchy chili flakes.

Slice your pork cold. Heat it in the broiler quickly or hit it with a torch. Put your tare and broth in a bowl, add cooked noodles and toppings. Slurp it up.

BTW - if you don't want to do all this and just want some ramen without all the fixins. Get some real ramen noodles at the Asian market along with that soup base. For under $2, you'll have ramen in 5 minutes WAY WAY better than the package stuff we're all used to.

[Irving]

Thanks, looking forward to checking it out when I'm home again.

[Mykidsdad]

Made the kid a birthday cake


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[Mykidsdad]

https://uploads.tapatalk-cdn.com/20220509/650301477cd7e4ba82f0908998208843.jpeg
Spring Fling Napoleon for Mother’s Day

Puff pastry with strawberries, blueberries, mango and whipped cream cheese pastry cream


Sent from my iPhone using Tapatalk

[Mykidsdad]

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13 pounder fresh from the fryer

[Mykidsdad]

92147

Apple pie came out lookin nice