Cooking

[yungkory]

2 hours ago, MattF said:

Cooked this yesterday. Poor man's burnt ends and cabbage pancake. It's almost identical to German potato pancakes but you use cabbage and some bacon instead of shredded potatoes.

I would gladly clog all of my arteries for this meal holy **** that looks good dude

[edingc]

3 hours ago, MattF said:

Cooked this yesterday. Poor man's burnt ends and cabbage pancake. It's almost identical to German potato pancakes but you use cabbage and some bacon instead of shredded potatoes.

Cabbage looks interesting. Might have to try that. Anything goes great with bacon in it...

[Kenny B]

Smoked baby-back ribs and Tater Salad yesterday.

 

[SheriGoddart33]

I love to cook and recently cooked the first time the French onion soup. This is just one of the best soups I've tried, I wonder if anyone has his signature recipe for this soup?

[tommc23]

On 5/23/2020 at 10:48 PM, tommc23 said:

I'm glad I ate something else because this went on at 7 pm and just came off now. Cooked it to 200 internal and she felt great to the hand when I pulled it off. Can't wait to try it tomorrow. 

Tried it today at work and the guys who tried it liked it. I think she turned out good all I gotta do is cut back on the cayenne it has more spice than my rub does with pork.

[tommc23]

Doing chilli dogs and tater tots for the guys at work tomorrow night. Making the chili from scratch with dried peppers is a chore but I like the taste better gotta find the right heat ratio of the dried peppers

[sirchunksalot]

Alder wood came in the other day and I can't wait to use it. I've got a pork loin I'm going to put in the smoker this weekend along with some smoked Mac and cheese. I'm

[Kenny B]

18 minutes ago, sirchunksalot said:

Alder wood came in the other day and I can't wait to use it. I've got a pork loin I'm going to put in the smoker this weekend along with some smoked Mac and cheese. I'm

We have 3 locally owned ranch and home stores in our region that carry several brands of pellets in every kind of flavor imaginable, and the prices are cheaper than I can buy online.  When I bought my pellet grill, I thought I would have to keep a stock of pellets on hand, but now I can just drive a mile down the street and get what I want!!

Let me know what you think of the Alder wood.  I haven't tried that one yet.

[yungkory]

Anyone smoke in a kamado? I'm thinking about getting one when we buy a new house *hopefully* next year. Leaning towards a Primo grill if I can get one shipped to the rock without taking out a 2nd mortgage.

[sirchunksalot]

I've got a pork loin I'm getting ready to throw on the smoker along with the Alder wood. It soaked in a brine I picked up last Thanksgiving at World Market, and is now sitting in the fridge with an Applewood rub. I've also injected it with a mixture of apple juice and pineapple juice. I'm gonna pair it with some smoked Mac and cheese. 

[azstu324]

I've got a pork loin I'm getting ready to throw on the smoker along with the Alder wood. It soaked in a brine I picked up last Thanksgiving at World Market, and is now sitting in the fridge with an Applewood rub. I've also injected it with a mixture of apple juice and pineapple juice. I'm gonna pair it with some smoked Mac and cheese. 

Definitely interested to hear your thoughts on the alder. Just to make sure I'm not over talking it just because it's a more "unique" smoking wood.. and I have a thing for the obscure.

Last week's smoked chicken was such a success that I'm repeating it again this week. But doing spatchcock style. Will be doing simultaneously with a half beef tenderloin.



the more I practice, the luckier I seem to get..

[sirchunksalot]

12 minutes ago, azstu324 said:

Definitely interested to hear your thoughts on the alder. Just to make sure I'm not over talking it just because it's a more "unique" smoking wood.. and I have a thing for the obscure.

Last week's smoked chicken was such a success that I'm repeating it again this week. But doing spatchcock style. Will be doing simultaneously with a half beef tenderloin.



the more I practice, the luckier I seem to get..
 

It's definitely obscure, I have never seen it in stores and didn't know it was a thing. So far it's smelling good and seems like it's going to be a more subtle flavor. Just put the macaroni in, so hopefully I'll know in about two hours. 

 

The chicken and tenderloin sound amazing!

[sirchunksalot]

@azstu324 I just ate the pork loin and macaroni smoked with the Alder. It was freaking delicious! It's a subtler smoke flavor than I'm used to with my usual maple or pecan. It almost seemed a little sweeter, too. I thought it complimented the pork fantastically! 

 My wife fell in love with it, proclaiming my smoking game went up a level. The combination of the Alder and the brine just popped together. I appreciate the recommendation and will definitely use it again. 

[azstu324]

[mention=76102]azstu324[/mention] I just ate the pork loin and macaroni smoked with the Alder. It was freaking delicious! It's a subtler smoke flavor than I'm used to with my usual maple or pecan. It almost seemed a little sweeter, too. I thought it complimented the pork fantastically! 
 My wife fell in love with it, proclaiming my smoking game went up a level. The combination of the Alder and the brine just popped together. I appreciate the recommendation and will definitely use it again. 

That's awesome man! Yeah I think the alder is a perfect wood for those who don't have a smoke-heavy pallet. I find it mixes very well with hickory too.. which is how I'm smoking both the loin and chicken

the more I practice, the luckier I seem to get..

[tommc23]

3 hours ago, sirchunksalot said:

It's definitely obscure, I have never seen it in stores and didn't know it was a thing. So far it's smelling good and seems like it's going to be a more subtle flavor. Just put the macaroni in, so hopefully I'll know in about two hours. 

 

The chicken and tenderloin sound amazing!

Yea it's used a lot in Alaska but I'm glad to hear it tasted good and the pictures looked great. 

[sirchunksalot]

Just now, tommc23 said:

Yea it's used a lot in Alaska but I'm glad to hear it tasted good and the pictures looked great. 

I appreciate it. I almost ate too much, it was so good. 

[yungkory]

I couldn't find bone-in short ribs anywhere, so I grabbed some boneless ones. Gonna braise them in the dutch oven tonight for this week's dinner protein. They're brining in the fridge right now, I'll post pics when I'm done!

edit: nomination for ugly delicious, this came out great

Developed a nice fond in the Dutch oven then threw in the mirepoix and tomato paste. Deglaze with some cheap cab, reduced all of the alcohol out, and put the meat back in. Garlic, bay leaf, Rosemary from my mom's garden, and thyme. About 4 cups of beef stock (no salt) brought to a boil. Then covered and braised in the oven for 2 hrs. After that an additional 30 without the lid. Removed the meat and rounded the sauce off with cold butter and a little salt.

[tommc23]

Doing grilled chukar and brussel sprouts 

[azstu324]

I figure this thread would be a good place to post my brand new set of blades..





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the more I practice, the luckier I seem to get..

[Shankster]

I figure this thread would be a good place to post my brand new set of blades..





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Almost there...
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the more I practice, the luckier I seem to get..

I could use a new set of blades myself.

*checks price of them*



That’s at least a half set of golf clubs.

All serious though. I do need to upgrade my cutlery, it’s served a long life.

[azstu324]

I could use a new set of blades myself.

*checks price of them*



That’s at least a half set of golf clubs.

All serious though. I do need to upgrade my cutlery, it’s served a long life.

The brand is called Cangshan. It's a mid level brand that Costco sells. Or let me re phrase, the brand is pretty legit but the model is made for Costco and sells for $200. They aren't Ensos or Shuns but they're pretty hard steel, razor sharp and very well balanced with a slanted bolster that is very comfortable to index. White wasn't my top pic but it's what the Mrs. wanted. I just wanted decent new knives.

the more I practice, the luckier I seem to get..

[Kenny B]

On 5/31/2020 at 10:58 AM, sirchunksalot said:

I've got a pork loin I'm getting ready to throw on the smoker along with the Alder wood. It soaked in a brine I picked up last Thanksgiving at World Market, and is now sitting in the fridge with an Applewood rub. I've also injected it with a mixture of apple juice and pineapple juice. I'm gonna pair it with some smoked Mac and cheese. 

 

On 5/31/2020 at 4:04 PM, sirchunksalot said:

@azstu324 I just ate the pork loin and macaroni smoked with the Alder. It was freaking delicious! It's a subtler smoke flavor than I'm used to with my usual maple or pecan. It almost seemed a little sweeter, too. I thought it complimented the pork fantastically! 

 My wife fell in love with it, proclaiming my smoking game went up a level. The combination of the Alder and the brine just popped together. I appreciate the recommendation and will definitely use it again. 

I have GOT to get to Cleveland TN. !!!!!

[sirchunksalot]

3 hours ago, azstu324 said:

I figure this thread would be a good place to post my brand new set of blades..





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Almost there...
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the more I practice, the luckier I seem to get..
 

Nice looking set of blades you have there. That's a great price on a set that nice, I'm sure you will get plenty of use out of them. 

[sirchunksalot]

1 minute ago, Kenny B said:

 

I have GOT to get to Cleveland TN. !!!!!

Come on down! I can set you up with some pork loin or some of my Jack Daniels infused meatloaf. 

 

[Shankster]

The brand is called Cangshan. It's a mid level brand that Costco sells. Or let me re phrase, the brand is pretty legit but the model is made for Costco and sells for $200. They aren't Ensos or Shuns but they're pretty hard steel, razor sharp and very well balanced with a slanted bolster that is very comfortable to index. White wasn't my top pic but it's what the Mrs. wanted. I just wanted decent new knives.

the more I practice, the luckier I seem to get..

Heck yeah. I don’t even know if mine have a brand.

I like the white handles, they look nice. They go with our “decor” or whatever it’s called. I’ll have to check them out.

[tommc23]

17 minutes ago, sirchunksalot said:

Come on down! I can set you up with some pork loin or some of my Jack Daniels infused meatloaf. 

 

I'll be right there lol

[tommc23]

I'm going to be cooking my first brisket on my old smokey for the guys at work tomorrow which will be different and hopefully good.

[sirchunksalot]

34 minutes ago, tommc23 said:

I'm going to be cooking my first brisket on my old smokey for the guys at work tomorrow which will be different and hopefully good.

I hope it turns out amazing! I've yet to muster the courage to do brisket, but I will eventually. I can't wait to see the pics and hear how it turns out. So hungry right now...

[tommc23]

Just now, sirchunksalot said:

I hope it turns out amazing! I've yet to muster the courage to do brisket, but I will eventually. I can't wait to see the pics and hear how it turns out. So hungry right now...

Oh you know I'll post pictures lol

[sirchunksalot]

1 minute ago, tommc23 said:

Oh you know I'll post pictures lol

Gotta make us all jealous of the brisket deliciousness.