bosco Posted November 6, 2015 Report Share Posted November 6, 2015 well I am sitting back and waiting for my new grills to arrive, I had a chance to go through my food pic folders and realized that there are a lot of you that have not seen my cooks that I post on social media and other forums. I thought I would make a post of my favourite pics from this past year. I only hope that next year I can up my game and continue to improve on my cooking techniques!!! For some of you this will be a repeat, but for others some new photos I hope... I love viewing my old photos to see how far I have come.... and how far I still have to go!! My NOLA love!!! went from bosco to bosceaux!! Louisiana chicken pasta my first jambalaya with home made andouille sausage fresh home made chorizo and andouille sausage I have tried my hand at asian cuisine Orange chicken on the kamado Filipino Pancit my love for everything mexican fresh carne asada mojo with flank steak and pico de gallo (my go to dish) stuffed peppers in home made enchilada sauce mexican quinoa salad with spicy chipotle mahi mahi and adobo shrimp fajitas on my new skillet My attempt at middle eastern Chicken Schawarma is one of our favourite dishes. I have perfected this recipe over two years American BBQ brisket attempt fresh home ground and pressed chuck burgers beef short ribs pulled pork 35 day aged ribeye I even cook healthy from time to time Veggie Pasta fresh roasted vegetables ground turkey stuffed peppers always room for some lamb!! stuffed chicken and asparagus I have tried to be fancy buffalo shots with wings battered in pork rinds and Canadian poutine with maple syrup smoked bacon and my attempt at dessert Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 6, 2015 Report Share Posted November 6, 2015 Very nice. Their was one or two I haven't seen. That is partially why I have the Random super Jr thread. Nice to go revisit cooks from time to time. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 6, 2015 Report Share Posted November 6, 2015 Bosco, everything looks wonderful and tasty. It would be hard to pick a favourite from this array. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 6, 2015 Report Share Posted November 6, 2015 Nice Bosco! We value your experience here very much! I have to say my 2 favs were the buffalo wing shots (stole that idea to bread chicken in pork rinds, btw, crazy good!!!) and those beef short ribs looked awesome - killer smoke ring, too!! All I can say is Boy Got Game! Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 6, 2015 Report Share Posted November 6, 2015 One of the ones I didn't see before but it looks very fresh and tasty is the Filipino Pancit Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 6, 2015 Report Share Posted November 6, 2015 What a portfolio of cooks. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted November 7, 2015 Report Share Posted November 7, 2015 Lookin good Bosco. Nice photography as well Quote Link to comment Share on other sites More sharing options...
bosco Posted November 7, 2015 Author Report Share Posted November 7, 2015 Thanks guys. For me Kamado cooking fit my style best. I like doing unconventional things on the grill. American BBQ is good.... But I am not a huge smoke water. I like the typical BBQ but le trying to get creative. When I look at my year one photos I am embarrassed with what I produced to be honest. But the cool thing is seeing my development over the years. I really can't wait to see what I come up with I. The future with my new set up!! Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted November 7, 2015 Report Share Posted November 7, 2015 Nice Bosco! We value your experience here very much! I have to say my 2 favs were the buffalo wing shots (stole that idea to bread chicken in pork rinds, btw, crazy good!!!) and those beef short ribs looked awesome - killer smoke ring, too!! All I can say is Boy Got Game! Wait, what?!? You bread chicken in pork rinds?!? This I need to hear more about!! I just thought the shot set up was cool and wanted to know more about the dish just because it's the most beautiful set of classy wings I've ever seen... Now you go and say the wings are breaded in pork rinds? Let me get this straight: you take awesome and bread it with awesome and put on the side a shot of awesome? Hmmm... Ok, you had me at pork rinds! Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 7, 2015 Report Share Posted November 7, 2015 Well bosceaux, if that Cop gig does work out long-term for ya, you can always get a gig as a food stylist! Nice pics! Quote Link to comment Share on other sites More sharing options...
bosco Posted November 7, 2015 Author Report Share Posted November 7, 2015 Wait, what?!? You bread chicken in pork rinds?!? This I need to hear more about!! I just thought the shot set up was cool and wanted to know more about the dish just because it's the most beautiful set of classy wings I've ever seen... Now you go and say the wings are breaded in pork rinds? Let me get this straight: you take awesome and bread it with awesome and put on the side a shot of awesome? Hmmm... Ok, you had me at pork rinds! Sent from my iPhone using Tapatalk Crazy right. Grind pork rinds into a fine dust then coat the wings. Cooked indirect at 350 for 40 min. The grease from the rinds essentially fried the chicken wing. Super crispy and tasted great. A true treat but have yet to repeat it out of fear of my heart exploding lol Quote Link to comment Share on other sites More sharing options...
bosco Posted November 7, 2015 Author Report Share Posted November 7, 2015 Well bosceaux, if that Cop gig does work out long-term for ya, you can always get a gig as a food stylist! Nice pics! Thanks buddy!!! I love setting up a good shot!! Quote Link to comment Share on other sites More sharing options...
bosco Posted November 7, 2015 Author Report Share Posted November 7, 2015 One of the ones I didn't see before but it looks very fresh and tasty is the Filipino Pancit I love this dish. We had a nanny live with us for 5 years and she taught me how to make it. Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted November 7, 2015 Report Share Posted November 7, 2015 You pre cook the rinds and then grind? And yes: great food shots, very hard to get good ones- you've got a real skill there! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted November 7, 2015 Author Report Share Posted November 7, 2015 Thank you!! I buy the bags in the potato chip aisle of pork rinds. Then I grind them into a powder with my vitamix Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 7, 2015 Report Share Posted November 7, 2015 Bosceaux - do you use the regular container that came with your VitaMix or did you get the container used for girding dry goods, wheat, corn etc? Quote Link to comment Share on other sites More sharing options...
tony b Posted November 7, 2015 Report Share Posted November 7, 2015 I ground mine with the food processor. But, now that you mention it, Ken, I do have the dry blade container for my Vitamix. Maybe try it next time. Bosco, if you want it to be a real heart attack on a plate, let's smear the chicken with bacon grease, then roll in the ground pork rinds! Quote Link to comment Share on other sites More sharing options...
bosco Posted November 7, 2015 Author Report Share Posted November 7, 2015 CC I ise the dry bald me container. It's wonderful. You can do it with the regular container but if it gets to hot it will turn it into a paste. I use the dry container to revue hardened rubs and I grind down dry peppers etc with it. Definitely a good investment for me Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 7, 2015 Report Share Posted November 7, 2015 Tony, bosco - right you are. I LOVE my dry container. I use it for whole wheat flour for the odd healthy pizza here at Chez Chef. It's always easy to recommend VitaMix. I use it more than just about any kitchen appliance I have. Quote Link to comment Share on other sites More sharing options...
kjs Posted November 8, 2015 Report Share Posted November 8, 2015 Very, very impressive series of cooks. Quote Link to comment Share on other sites More sharing options...
