Everyday Misc Cooking Photos w/ details

[Basher]

Heat wave!... ha, you guys make me laugh... with snow in the background.
Well cooked again Tony.
Tyrus, thank you for introducing me to the balsamic lamb combination. I could taste that.


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[Tyrus]

7 hours ago, tekobo said:

7:30am here and VERY hungry now

Sorry Tekebo, this restaurant don't start serving till after noon.

3 hours ago, Basher said:

Tyrus, thank you for introducing me to the balsamic lamb combination

Try the sour cream, great in the taeto and adds to the lamb. I like sour cream, great at the bottom of a beet soup.

[Adam Ag 98]

I got on the hipster bandwagon this weekend and made birria tacos. I used Chef John's recipe. Started making as a stew but took longer than I'd planned so instead of eating a bowl added the extra liquid to thin the aus jus and went straight to tacos. I forgot to dice the carrots/celery as well. Instead of 7 guajilo's I did 4 guajilo, 2 pasila, and 1 ancho. No reason other than I had them and wanted to experiment. Yesterday my wife pickled some red onion so tossed that on today's lunch.

It is cliche, but these are quite possibly the best damn tacos I've ever eaten. I wish I had a pot of this stew during the arctic apocalypse 2 weeks ago.

Yesterday I mixed some with cream cheese and slow cooked bacon wrapped poppers all afternoon.

 

 

Edited March 1, 2021 by Adam Ag 98

[Syzygies]

Ok, first Char Siu Bao experiment in 40 years. Needs work but very promising category.

Using freshly ground flour was a distracting challenge, but that actually worked. The primary issue is a savory filling.

We know how to make spectacular BBQ on a KK. And any Chinatown sports many places that make spectacular Char Siu Pork; they learned from previous generations.

What any cookbook suggests is neither. Don't be pulled off your game. Make the best BBQ you know how, exactly as you already know how, then sauce it appropriately as a Bao filling. That's how any restaurant works: They respond to the equipment they have.

This is an awesome way to eat BBQ.

[Tyrus]

Now it's almost 1 in the morning and two guys hit on the holy grail, ........ . . . .    .  . .

[tekobo]

Those tacos and bao buns look super delicious.  Just perfect for a morning when I decided to resume my fast until lunchtime regime...

[Forrest]

My favorite local grocery store started their 5 for $25 meat sale today and I picked up a ton of great meat. Their meat dept. is top notch! First cook was Steven Raichlen’s inside out cheeseburger, I’m sold on this method! Also a Maharaja Imperial IPA for you West Coast IPA fiends like me.







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Edited March 3, 2021 by Forrest

[Syzygies]

Second try's a charm. Based on my bread baking recipe, I guessed a Bao dough recipe based entirely on freshly ground flour, 2:1:1 Soft:Red:Rye, and raised the hydration. Handled like a charm. Back to my advice to just cook BBQ as I know best how to do, ignore any proposed techniques from books on producing filling.

[jonj]

1 hour ago, Forrest said:

Also Maharaja for you West Coast IPA fiends like me.

Has Avery got a West Coast brewery now? I’ve been to the Boulder, CO location every trip to Denver and never been disappointed.

[jeffshoaf]

Sirloin tip dry aged for 23 days and roasted over pecan to medium, served with onions, green beans, and asparagus along with some leftover roasted potatoes. Very tender and tasty but a bit too much smoke.

[Troble]

Cheese, pepperoni & veggie pizza 

Edited March 3, 2021 by Troble

[Basher]

Rib on the bone slowly taken up to 45c( 113f) then seared down low on cast iron aka Troble style.

Rubbed in paprika, chillie, cumin, salt


Removed at 58c( 137f)

Pretty easy cooking like this
The iron plate made the initial warming period indirect, then easy sear



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[jonj]

Nice weather for a change so I decided to smoke some pork yesterday. Small (2 1/2 pound) shoulder and baby back ribs. Marinated overnight in Wicker's Marinade (local vinegar-based marinade), then on the smoker at 9:00 am, 225°F, plus hickory wood chunks (yes, I know it was a late start...). No rubs or other seasoning were used; just meat and marinade.

Ribs added at 3:00 pm

Shoulder wrapped after the stall (158°F)

Ribs pulled at 7:30 and plated for dinner (the small bowl is sauce, not catsup). Not much smoke ring on the ribs but plenty in the flavor.

Pulled the pork shoulder at 200°F (around 9:00 pm), foiled, toweled, and into cooler to rest. Took it out at around 10:00 for a small taste test, then into the refrigerator for today. 

I'm pretty sure this is my first smoked pork shoulder. I've always smoked pork loins or hams and used the shoulder for carnitas or chili verde. I grew up with sliced smoked pork, so have generally not been a big fan of pulled pork. The butcher paper worked well to absorb the excess fat from the shoulder. The taste test of this shoulder was very good, so I may have to reconsider the loin versus shoulder issue for the future, assuming the time difference works.

However, I am still going to slice this one.

 

[tony b]

Great looking cooks everyone!

@Troble those pizzas are stoopid good looking! 

[Troble]

@tony b thank you! I thought it was my best crust ever. I brushed it with a lot of olive oil and also got the stone up to 550 for an hour before I put them on. Thought that was the difference 

[Tyrus]

Troble, you could have fit two pizza's up there, what were you thinking?  The stand alone was gorgeous.  Basher, I could taste the chillie and loved the color. Jonji it was all done so well, do you eat like that every night? All I can say is, you might have to build taller fences around your houses.  

[Forrest]

Has Avery got a West Coast brewery now?

I was just referring to the style of the IPA. Some early additions of hops with piney, resinous, dank flavors and higher IBU’s.


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[Troble]

@Basher love how you credit my "style" then flippantly say how easy it is to cook that way. I may be a simpleton but it's effective!

Edited March 6, 2021 by Troble

[tony b]

As the song by XTC goes - You're the Mayor of Simpleton! 

[tony b]

In honor of the snow finally melting and starting to show signs that spring might actually be around the corner, a nice steak night dinner. Prime ribeye, gunpowder with heavy S&P, direct on the lower grate. Coffee wood chunks.

Nice Hasselback potato with Peruvian green crack sauce, shroom & chimichurri. Note the tiny spot of snow left on my deck. There are a couple more spots, too. Should be gone by the weekend.