Cooking

[tommc23]

Cooked a nice boneless leg of lamb for myself and my dad. Cooked to the perfect temp but didn't render enough fat out. Put my BBQ rub on it and it worked great I added some more and put it back in the oven to render more fat out. Hoping it turns into lamb burnt ends

[sirchunksalot]

55 minutes ago, tommc23 said:

Cooked a nice boneless leg of lamb for myself and my dad. Cooked to the perfect temp but didn't render enough fat out. Put my BBQ rub on it and it worked great I added some more and put it back in the oven to render more fat out. Hoping it turns into lamb burnt ends

That looks delicious! I've never tried lamb and after seeing yours, I might have to put it on the list of things to cook. 

[Rickp]

That looks delicious! I've never tried lamb and after seeing yours, I might have to put it on the list of things to cook. 

I’ve had and like Lamb but not prepared like that


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[tommc23]

1 hour ago, sirchunksalot said:

That looks delicious! I've never tried lamb and after seeing yours, I might have to put it on the list of things to cook. 

It was a boneless leg of lamb with a dry rub on it cooked until 140 then I broiled it to crisp it up a little.

54 minutes ago, Rickp said:

I’ve had and like Lamb but not prepared like that


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What's wrong with how I prepared it?

[Rickp]

What's wrong with how I prepared it?

Nothing, came out wrong. Just trying to say that a new method to me.


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[tommc23]

1 hour ago, Rickp said:

Nothing, came out wrong. Just trying to say that a new method to me.


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Figured I'd try something different figured I'd do something like I would do on the grill. You know how they day indirect heat then sear it on the direct heat tried something similar just in the oven. I've smoked lamb before and it tastes good with the dry rub I used so why not. The brown sugar in the rub carmelized nicely under the broiler 

[Rickp]

Figured I'd try something different figured I'd do something like I would do on the grill. You know how they day indirect heat then sear it on the direct heat tried something similar just in the oven. I've smoked lamb before and it tastes good with the dry rub I used so why not. The brown sugar in the rub carmelized nicely under the broiler 

Definitely a new to me method that looks great. Love Lamb, haven’t had a decent Lamb since left CT. There was a Lamb roast every year in the Fall that was awesome. I believe that it’s not done anymore. It was entirely run by Old School guys.


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[tommc23]

4 hours ago, sirchunksalot said:

That looks delicious! I've never tried lamb and after seeing yours, I might have to put it on the list of things to cook. 

Forgot to mention if you do cook some and you hear people complain about lamb being gamey it's the fat so trim the fat as best you can without taking it all off. I personally do not think it's gamey it is fatty but good so low and slow is best

[MattF]

15 hours ago, tommc23 said:

Cooked a nice boneless leg of lamb for myself and my dad. Cooked to the perfect temp but didn't render enough fat out. Put my BBQ rub on it and it worked great I added some more and put it back in the oven to render more fat out. Hoping it turns into lamb burnt ends

Looks good mate. You know I know a thing or two about lamb. If you want a new lamb rub, or quite a few different rubs, check this place out: https://www.naturiffic.com/gourmet their lamb rub is fantastic. The chicken salt is all I ever use on chicken now and the pork rub is great on ribs.

[yungkory]

I found a 3-qt saucier that had been on my list of "sh*t to buy when we find a new house" on sale at TJ Maxx for 50% of the price so I grabbed it.

Made some quick weekday sauce in it to throw on some noodles. Made from canned San marzano tomatoes and basil from my mom's garden, plus some fresh garlic

[toehold57]

Not eating until Saturday but smoked that bird today.  Best weather day for the rest of the week.  15lbs @275 for 6hrs on hickory on the pellet grill.

 

[sirchunksalot]

6 hours ago, toehold57 said:

Not eating until Saturday but smoked that bird today.  Best weather day for the rest of the week.  15lbs @275 for 6hrs on hickory on the pellet grill.

 

That looks delicious. Smoked turkey is the way to go. I've got a turkey roast going in the smoker later and I can't wait to sink my teeth into it. 

[toehold57]

5 hours ago, sirchunksalot said:

That looks delicious. Smoked turkey is the way to go. I've got a turkey roast going in the smoker later and I can't wait to sink my teeth into it. 

Don’t forget to add the bacon!  

[sirchunksalot]

1 hour ago, toehold57 said:

Don’t forget to add the bacon!  

Oooh...that sound good. Just wish I had some bacon. 

[toehold57]

28 minutes ago, sirchunksalot said:

Oooh...that sound good. Just wish I had some bacon. 

I think it’s more for keeping the skin moist than adding that much flavor.  Take that with a grain of salt (pun intended) as I’m a smoking rookie!

[sirchunksalot]

29 minutes ago, toehold57 said:

I think it’s more for keeping the skin moist than adding that much flavor.  Take that with a grain of salt (pun intended) as I’m a smoking rookie!

Have fun learning to smoke food! My wife calls it a man's crock pot, and it's pretty easy to make some really good food. I've made things from pulled pork to meatloaf and macaroni and cheese. I love the different wood you can use. My turkey today is being smoked over a mixture of Adler and maple. 

[azstu324]

Hey y'all! It's been a good minute since I've thrown a post in here. The diverticulitis has me eating more boring food these days so my love for all things meaty and smoky has been put on the back burner.. (pun intended)

As a foodie, Thanks G has always been one of my favorites so I'm forgetting about the diet for a day!

Turkey: Smoking a turkey and then throwing on a candied bacon lattice after the smoke is done and finishing on the grill at 400 to render all that good bacon fat into the bird.. then to be finished under the broiler to make it all crispy.

Yams: these are my favorite! I used the canned potatoes.. no shame in that. But the sauce is fresh squeezed OJ from our trees out back, Coconut sugar, half a sweet Maui onion finely diced, lime zest from 2 of our limes, a stick of butter, some heavy cream, and 1/2 cup mini marshmallows melted in. Seasoned with pink salt, Candied ginger, cinnamon, nutmeg, clove, and vanilla extract. The final touch is broiled marshmallows on top.

Stuffing: I've done a few homemade versions but still my favorite is just good ol stove top!

Green bean casserole: homemade roux with chicken stalk and heavy cream, black pepper, garlic, and . And leftover candied bacon from the turkey. And of course the crispy onions on top!

Homemade rolls

Cheesey potatoes: these are my wife's jam. Made with hash browns, sour cream, cheese, ranch dressing, cream of chicken, and bread crumbs on top.

Mmmmmmmmmmmmmmmmmmmmmmm

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

[tommc23]

I made the turkey I posted in the Thanksgiving thread, homemade stuffing, and turkey stock for the gravy. One of my. Coworkers made string bean casserole another did mashed potatoes. It was a good meal and the dry brine on the turkey made the skin amazing. It was a good meal and the city residents let us alone long enough to eat

[azstu324]

Here's how the turkey turned out. Probably the best I've made.

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

[bens197]

At the firehouse today and we all decided we’ll skip Turkey this year. It turned out well. 
 

I hope everyone had a safe and happy thanksgiving this year

 

[PMookie]

Two deep fried turkey breasts for today. Both brined, and injected using a Cajun injector! Yum!

[yungkory]

New pot coming in clutch! Root beer glaze reduced in the saucier for the ham. First time ever making it. Made a gravy from the drippings it came out surprisingly great!

[Kanoito]

8 hours ago, yungkory said:

New pot coming in clutch! Root beer glaze reduced in the saucier for the ham. First time ever making it. Made a gravy from the drippings it came out surprisingly great!

 

Daaang! Love any type of crispy crust!

[MattF]

We don't do a whole turkey, just the breast. This one I dry brined for 48 hours with Naturiffic Harvet Brine then smoked at about 300° until it hit 165°.

[yungkory]

This isn't something I except people outside of Hawaii to have had before: Portuguese bean soup.

Portuguese sausage is kinda like chorizo I guess, firm and spicy though they make mild varieties. Normally use smoked ham hocks but since we had so much leftover ham from Thanksgiving, I used that instead.

Boiled the bone and some of the "uglier" meat that didn't make the serving platter to make a ham broth, then cut it up to throw back in after. Sausage, onions, potatoes, carrots, kidney beans, cabbage and macaroni -- good stuff!

[azstu324]

This isn't something I except people outside of Hawaii to have had before: Portuguese bean soup.
Portuguese sausage is kinda like chorizo I guess, firm and spicy though they make mild varieties. Normally use smoked ham hocks but since we had so much leftover ham from Thanksgiving, I used that instead.
Boiled the bone and some of the "uglier" meat that didn't make the serving platter to make a ham broth, then cut it up to throw back in after. Sausage, onions, potatoes, carrots, kidney beans, cabbage and macaroni -- good stuff!

I'm guessing this is a dish from portugal? I never saw anything that looked like this in Brazil. I did however live in the very remote part in the NE where fancy food wasn't easy to come by. Most meals were beans and rice.. with a side of beans and more rice.

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

[yungkory]

6 hours ago, azstu324 said:

I'm guessing this is a dish from portugal? I never saw anything that looked like this in Brazil. I did however live in the very remote part in the NE where fancy food wasn't easy to come by. Most meals were beans and rice.. with a side of beans and more rice.

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

I don't think the dish itself is Portuguese, but the sausage contained within. We eat a lot of Portuguese sausage in Hawaii, it's like the most-acceptable substitute for Spam at the breakfast table LOL

From a quick google search:

Quote

In Portugal, these style of pork sausages with vinegar, black pepper, garlic and paprika are known as linguiça and chouriço. They were brought to Hawaii during the late 19th century by Portuguese immigrants—more than 10,000 of which came to work the sugar plantations.

 

[azstu324]

7 hours ago, yungkory said:

I don't think the dish itself is Portuguese, but the sausage contained within. We eat a lot of Portuguese sausage in Hawaii, it's like the most-acceptable substitute for Spam at the breakfast table LOL

From a quick google search:

 

ahh that make sense. You said SPAM and that brought it all home. In Brazil we had a type of sausage called "mortadella" that we ate almost daily. It was like spam or baloney. They fried it up most of the time. I bet it's close to the same thing. 

[Kenny B]

I ate a lot of spam when I was a kid because we couldn't afford much else.  I haven't had spam for at least 50 years; doubt I will ever again.  

[DaveP043]

25 minutes ago, Kenny B said:

I ate a lot of spam when I was a kid because we couldn't afford much else.  I haven't had spam for at least 50 years; doubt I will ever again.  

IF you ever get to Hawaii, you have to try Spam Musubi, Spam fried up, bathed in teriaki glaze, and pressed between rice and wrapped in nori.  A great snack!