Cooking

[MattF]

Bacon wrapped pears with Naturiffic gingery orange rub and wings with Kosmos Q Honey killer Bee and Dirty Bird.

[Josh Parker]

2 hours ago, MattF said:

Bacon wrapped pears with Naturiffic gingery orange rub and wings with Kosmos Q Honey killer Bee and Dirty Bird.

Those wings look good!

[No3PuttLaLa]

Filet Mignon and Bacon Garlic Thyme Mashed Potatoes for Thanksgiving with the wife. 

[yungkory]

First time trying to smoke a whole bird. Spatchcock was easier than I anticipated. Thing came out crazy good and cost me $15

 

 

 

Edited November 24, 2023 by yungkory

[MattF]

I just did a breast yesterday. Dry brined for 24 hours with Natufriffic Harvest Seasoning dry brine (so much easier than wet brining).

In the smoker at 325° until done. It was fantastic.

[Josh Parker]

@MattF and @yungkory looks like they turned out great!  I forgot to take a photo of the bird I smoked.  Hosted yesterday and smoked a 15lb bird that I brined for 36hrs and then slow cooked for 10hrs.  It was devoured and gone in no time flat.  

[Headhammer]

Won't bore you with the typical holiday fare pics, but this triple chocolate cheesecake with an Oreo crust was the perfect end to the evening!

 

[ParFore74x]

10 minutes ago, Headhammer said:

Won't bore you with the typical holiday fare pics, but this triple chocolate cheesecake with an Oreo crust was the perfect end to the evening!

 

Oh boy. That looks absolutely amazing. My night ended with quite the delicious apple crisp but that cheesecake would have been a great second choice. 

[yungkory]

13 hours ago, MattF said:

I just did a breast yesterday. Dry brined for 24 hours with Natufriffic Harvest Seasoning dry brine (so much easier than wet brining).

In the smoker at 325° until done. It was fantastic.

I wanted to do breast but couldn't find locally for a reasonable price. Whole foods was $10.99/lb and I needed to feed 9 people. Wasn't trying to pay $200 so I just bought a whole bird for $22. Smoked with some strawberry guava wood chunks I picked up locally, was a really nice mild semi sweet flavor. It's absolutely KILLER with cranberry sauce to help cut thru the smoke.

[MattF]

Brisket, which I haven't in years going on today. Already have the Weekender going (6 this morning) and will also be throwing in a batch of Wampus beans (bourbon peach baked beans).

[sirchunksalot]

I found a Blackstone griddle on sale at Tractor Supply and finally put it together today with the help of my lovely wife.

I spent some time seasoning the griddle and did my first cook on it: Chicken Philly's.

They turned out amazing! I had my wife toast some sub rolls with garlic and provolone cheese. 

[Josh Parker]

10 minutes ago, sirchunksalot said:

I found a Blackstone griddle on sale at Tractor Supply and finally put it together today with the help of my lovely wife.

I spent some time seasoning the griddle and did my first cook on it: Chicken Philly's.

They turned out amazing! I had my wife toast some sub rolls with garlic and provolone cheese. 

Nice!  Food looks delicious.  

Love our Blackstone

[sirchunksalot]

28 minutes ago, Josh Parker said:

Nice!  Food looks delicious.  

Love our Blackstone

Thank you! We've been wanting one for a while and so far, I'm loving it. 

[Josh Parker]

18 minutes ago, sirchunksalot said:

Thank you! We've been wanting one for a while and so far, I'm loving it. 

They are awesome. We cook on ours all the time. 

[yungkory]

15 hours ago, MattF said:

Brisket, which I haven't in years going on today. Already have the Weekender going (6 this morning) and will also be throwing in a batch of Wampus beans (bourbon peach baked beans).

I just scored prime brisket from Costco today for $3.99/lb!!

Gonna make it for a friendsmas thing my wife is dragging me to

[Preeway]

I always buy my briskets at Costco. To be honest, I’ve yet to figure out the difference between choice and prime whole packer briskets. 

[GolfSpy_APH]

Raclette dinner tonight!

[MattF]

Pretty sure I over cooked this one. I'm going to have to rethink my cook. It tasted great though. The rest is being chopped and turned into chili today.

[Preeway]

That’s a bummer to hear. Brisket is damn finicky but such a reward when it turns out great. But it always makes the best chili. 

[yungkory]

7 hours ago, MattF said:

Pretty sure I over cooked this one. I'm going to have to rethink my cook. It tasted great though. The rest is being chopped and turned into chili today.

I put my thermometer between the point and flat. Once the temp gets near 200F I start probing the flat. When the probe goes in and out like butter, it's done. Then I put it in a cooler to rest for 2 hours. It looks okay to me? Cutting board is obviously wet and the smoke ring looks great.

[MattF]

7 minutes ago, yungkory said:

I put my thermometer between the point and flat. Once the temp gets near 200F I start probing the flat. When the probe goes in and out like butter, it's done. Then I put it in a cooler to rest for 2 hours. It looks okay to me? Cutting board is obviously wet and the smoke ring looks great.

I didn't temp mine and I should have got a probe in it for the whole cook.

I just got carried away with something else and left it too long. It's making some great smoked brisket chili right now!

[sirchunksalot]

I did my second cook on the griddle tonight, it was something simple since I was teaching my wife how to use it: prepattied hamburgers.

They turned out wonderful and I had some fun teaching my wife. 

[Josh Parker]

1 minute ago, sirchunksalot said:

I did my second cook on the griddle tonight, it was something simple since I was teaching my wife how to use it: prepattied hamburgers.

They turned out wonderful and I had some fun teaching my wife. 

We did burgers tonight as well.  I make the smash burger and use a cast iron press and a piece of parchment paper under the press to keep from sticking. 

[sirchunksalot]

1 minute ago, Josh Parker said:

We did burgers tonight as well.  I make the smash burger and use a cast iron press and a piece of parchment paper under the press to keep from sticking. 

I am going to have to try that as well, I've seen a lot on smash burgers and I bet they're wonderful. I'm slowly buying all the accessories I need for the griddle and the bacon press and the press for the burgers is up there in the list 

[Josh Parker]

1 minute ago, sirchunksalot said:

I am going to have to try that as well, I've seen a lot on smash burgers and I bet they're wonderful. I'm slowly buying all the accessories I need for the griddle and the bacon press and the press for the burgers is up there in the list 

You can always use a big metal cup or a small pot or pan, just make sure to use the parchment paper. Speaking from several failed attempts. Haha. 

[sirchunksalot]

3 minutes ago, Josh Parker said:

You can always use a big metal cup or a small pot or pan, just make sure to use the parchment paper. Speaking from several failed attempts. Haha. 

That's good to know, my wallet appreciates the advice. 

[Josh Parker]

Just now, sirchunksalot said:

That's good to know, my wallet appreciates the advice. 

I found my press at a garage sale for like 3 bucks.  But anything that you can press with works. 

[GolfSpy_SHARK]

Chicken parm lasagna

[yungkory]

On 11/26/2023 at 12:40 PM, MattF said:

I didn't temp mine and I should have got a probe in it for the whole cook.

I just got carried away with something else and left it too long. It's making some great smoked brisket chili right now!

idk if you still have any left, but it goes SUPER CRAZY on pizza. i put some on a crappy $4 frozen white pizza and it was wildly good

[Josh Parker]

Tonight's meal is scallops in pesto cream sauce with green beans and mashed potatoes.  

I get my monthly inshore fishing magazine and they always have some awesome meal ideas.