Cooking

[buckpillar]

On 3/30/2024 at 8:13 PM, jbern said:

Deviled eggs were my favorite side forever, but my daughter was severely allergic to eggs for the past 4 years so we haven’t had them. She recently passed her latest egg allergy test so we are able to eat egg items around her. I’m going to have to make some as a celebration!

I seen a recipe for deep fried deviled eggs.. haven't tried yet but I'm going too.

[Rob Person]

7 hours ago, buckpillar said:

I seen a recipe for deep fried deviled eggs.. haven't tried yet but I'm going too.

If you want an extra bit of flavor, try cooking the eggs on a smoker!

2 ways to do this. 225⁰-250⁰ for 2 hours, then finish them by boiling.  Or boil them first, shell them and cut in half. Place on a pan in the smoker and use a smoke tube at least 10" away for 2 hours 

I prefer the latter, as the first method can get uneven heat spots and rubbery in spots.

[GolfSpy MPR]

Last night was rib night. Baby backs in a pellet grill. Put them in at 11:00am at 200° with just salt. Around 3:00pm, wrapped them in foil with a drizzle of apple cider vinegar and raised the temp to about 250°. At 5:00pm, pulled them out, dusted with my rib rub, seared with a flame thrower, then BBQ sauce, then caramelize that with the flame thrower.

[Swing Dokter]

I have gout no barbecue sauce for me but I enjoyed your pictures look delicious Swing Dokter

[Rob Person]

14 minutes ago, GolfSpy MPR said:

Last night was rib night. Baby backs in a pellet grill. Put them in at 11:00am at 200° with just salt. Around 3:00pm, wrapped them in foil with a drizzle of apple cider vinegar and raised the temp to about 250°. At 5:00pm, pulled them out, dusted with my rib rub, seared with a flame thrower, then BBQ sauce, then caramelize that with the flame thrower.

A solid cook!!!   

Absolutely love my pellet grill. My little offset still gets used, but not nearly as much as the Z

[buckpillar]

46 minutes ago, Rob Person said:

If you want an extra bit of flavor, try cooking the eggs on a smoker!

2 ways to do this. 225⁰-250⁰ for 2 hours, then finish them by boiling.  Or boil them first, shell them and cut in half. Place on a pan in the smoker and use a smoke tube at least 10" away for 2 hours 

I prefer the latter, as the first method can get uneven heat spots and rubbery in spots.

I like your thinking there @Rob Person

[Rob Person]

1 hour ago, buckpillar said:

I like your thinking there @Rob Person

Oh, they are delicious...

I add a spoon of dill relish to my deviled mix too.

[Big moose]

5 hours ago, GolfSpy MPR said:

Last night was rib night. Baby backs in a pellet grill. Put them in at 11:00am at 200° with just salt. Around 3:00pm, wrapped them in foil with a drizzle of apple cider vinegar and raised the temp to about 250°. At 5:00pm, pulled them out, dusted with my rib rub, seared with a flame thrower, then BBQ sauce, then caramelize that with the flame thrower.

My favorite, ribs. Beautiful smoke ring on those puppies. 

[Rob Person]

Tonight I put some frozen pizzas on the smoker. 180⁰ for 20 minutes,  then cranked it up to 400⁰ for 10 minutes 

 

[fixyurdivot]

On 4/2/2024 at 5:02 AM, GolfSpy MPR said:

Last night was rib night. Baby backs in a pellet grill. Put them in at 11:00am at 200° with just salt. Around 3:00pm, wrapped them in foil with a drizzle of apple cider vinegar and raised the temp to about 250°. At 5:00pm, pulled them out, dusted with my rib rub, seared with a flame thrower, then BBQ sauce, then caramelize that with the flame thrower.

Oh my gosh Michael... does that ever look delicious!!  I'm dreaming up a massive US road trip with stops for golf and, some home spy cooking tests.  Who wants to go? 

[Preeway]

Ribs and wings for dinner and apps tonight. 

Using the apple to hold a temp probe to measure smoker temperature compared to what the grill is registering. 

[fixyurdivot]

7 minutes ago, Preeway said:

Ribs and wings for dinner and apps tonight. 

Using the apple to hold a temp probe to measure smoker temperature compared to what the grill is registering. 

Let's see here... Alabama, Nebraska, then Michigan... or???   This itinerary could get complicated .

Edited April 4 by fixyurdivot

[Rob Person]

3 hours ago, Preeway said:

Ribs and wings for dinner and apps tonight. 

Using the apple to hold a temp probe to measure smoker temperature compared to what the grill is registering. 

Love the 3 racks! My oh my!

Oh, and Pig shots are one of my favorite smoker apps!

[TJ Hall]

15 hours ago, Preeway said:

Ribs and wings for dinner and apps tonight. 

Using the apple to hold a temp probe to measure smoker temperature compared to what the grill is registering. 

I’m drooling right now!

[Preeway]

They were good. Four hours unwrapped at 200° and then light sauce and wrap for 30 minutes. Always finish somewhere between fall off the bone to slight tug off the bone. My favorite way to eat ribs. 

[downeyjr]

New favorite of mine are these sauteed Daikon radish, if you get them right they have a similar consistency to a nice scallop. You boil them in broth for 10 minutes or so until tender then you finish by sauteeing with garlic and whatever sauce you like (this was dashi, butter, soy, mirin, and sake). 

e

[Headhammer]

Dinner last night was classic Italian meatballs with some pretzel bread. 

[Rob Person]

21 hours ago, downeyjr said:

New favorite of mine are these sauteed Daikon radish, if you get them right they have a similar consistency to a nice scallop. You boil them in broth for 10 minutes or so until tender then you finish by sauteeing with garlic and whatever sauce you like (this was dashi, butter, soy, mirin, and sake). 

e

I've never heard of nor tried it before, but it looks amazing!!!

3 minutes ago, Headhammer said:

Dinner last night was classic Italian meatballs with some pretzel bread. 

Oh my my, mama mia!

[Headhammer]

Dinner last night was the most perfectly round and tender flank steak ever, with a cherry cola dry rub and an asparagus, egg & bacon salad with a dijon vinaigrette. Mrs. H and I destroyed both of them! 

[Rob Person]

 

Smoked some burgers and dogs last night. 

[MN_Hacker]

My son took "Food Fundamentals" as a freshman, and just started Gourmet Food class as a sophomore.  It's great to have a teenager that can fend for himself in the kitchen.  

[Headhammer]

Dinner last night was pork egg roll in a bowl. Yep, all the contents of an egg roll without the nasty fried wrapper and topped with a siracha lime mayo.

 

[Fongle]

On 4/9/2024 at 2:45 AM, Rob Person said:

 

Smoked some burgers and dogs last night. 

And where was the invite for the rest of us? 

[Muckinfiddle]

Another rack of ribs...

[sirchunksalot]

I smoked a pork loin today using hickory and some rub from Meat Church. I've got to say, it turned out really good. It paired wonderfully with my wife's green beans. 

[Rob Person]

3 hours ago, Muckinfiddle said:

Another rack of ribs...

Extra crusty!  I like it!

2 minutes ago, sirchunksalot said:

I smoked a pork loin today using hickory and some rub from Meat Church. I've got to say, it turned out really good. It paired wonderfully with my wife's green beans. 

Yummmm!

[yungkory]

36 minutes ago, sirchunksalot said:

I smoked a pork loin today using hickory and some rub from Meat Church. I've got to say, it turned out really good. It paired wonderfully with my wife's green beans. 

Time, temp, and at what internal temp do you pull it to rest? Killer smoke ring brother

[Muckinfiddle]

36 minutes ago, Rob Person said:

Extra crusty!  I like it!

Yep, sweet Kansas City style BBQ sauce gets good and sticky.

[sirchunksalot]

2 minutes ago, yungkory said:

Time, temp, and at what internal temp do you pull it to rest? Killer smoke ring brother

I smoked it for 3 hours at 225 and I pulled it at an internal temperature of 155. 

I appreciate the compliment!

[Rob Person]

Tonight was smoked split chicken breasts and Roasted garlic potatoes .

These went on hawaiin buns as sandwiches. Garlic aioli, lettuce,  tomato, kinders honey hot bbq sauce.