Author Topic: What's Cooking  (Read 24213 times)

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Offline GoingMyWay

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Re: What's Cooking
« Reply #180 on: August 26, 2018, 10:08 AM »
You weren't kidding about LOTS of butter [scared]!
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Offline Peter Halle

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Re: What's Cooking
« Reply #181 on: August 26, 2018, 10:45 AM »
Boston Butt (Pork Shoulder) ....

Offline Tinker

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Re: What's Cooking
« Reply #182 on: August 26, 2018, 11:51 AM »
You weren't kidding about LOTS of butter [scared]!

I need to support the industry
Wayne H. Tinker

Offline Cheese

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Re: What's Cooking
« Reply #183 on: August 26, 2018, 12:43 PM »
The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro.

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.


Chicken breasts with a tequila-lime marinade & glaze.
« Last Edit: August 26, 2018, 12:58 PM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #184 on: August 26, 2018, 02:37 PM »
Boston Butt (Pork Shoulder) .... (Attachment Link)

Nice!  What temperature and how long are you cooking it for?

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. (Attachment Link)

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
(Attachment Link)

Chicken breasts with a tequila-lime marinade & glaze.

Ah so there are your shrimp tacos!  Looks good.  I had never heard of Akaushi and had to look it up.  That's basically American Wagyu Beef?  Where do you buy it?  It sounds expensive.
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Offline Peter Halle

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Re: What's Cooking
« Reply #185 on: August 26, 2018, 02:51 PM »
Boston Butt (Pork Shoulder) .... (Attachment Link)

Nice!  What temperature and how long are you cooking it for?

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. (Attachment Link)

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
(Attachment Link)

Chicken breasts with a tequila-lime marinade & glaze.

Ah so there are your shrimp tacos!  Looks good.  I had never heard of Akaushi and had to look it up.  That's basically American Wagyu Beef?  Where do you buy it?  It sounds expensive.

Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
* 27F59A9E-F2FE-4DE8-A691-EBD5E8CC6FBE.jpeg (2391.67 kB. 3264x2448 - viewed 264 times.)
Peter
« Last Edit: August 26, 2018, 02:55 PM by Peter Halle »

Offline GoingMyWay

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Re: What's Cooking
« Reply #186 on: August 26, 2018, 02:56 PM »
That's low and slow.  It takes some forethought and planning since you have to put it on so far in advance even for dinner.

I cooked ribs low and slow with my Slow 'N Sear a couple of months ago.  That was my first time ever trying to go low and slow.  I cooked the St. Louis Ribs for like 4 hours at around 250-270 (it was supposed to be 225, but I have a "leaky" lid), but that wasn't quite long enough.   Maybe 5-6+ hours would have been better.
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Offline Cheese

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Re: What's Cooking
« Reply #187 on: August 26, 2018, 03:00 PM »
Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
(Attachment Link) (Attachment Link)
Peter

LOL Peter...That pork looks delicious.  [big grin]

Offline six-point socket II

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Re: What's Cooking
« Reply #188 on: August 26, 2018, 03:00 PM »
Lot's of awesome dishes, thanks for sharing!

Here's mine from today.

>>Koteletten op grootmoeders wijze<< Veal chops like Grandma used to make them ... This was excellent, as we're having some autumn like weather and temperature, still warm enough to enjoy the meal on the patio, sun quite low ...









Kind regards,
Oliver
Kind regards,
Oliver

Offline Peter Halle

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Re: What's Cooking
« Reply #189 on: August 26, 2018, 03:09 PM »
There have been many times when smoking pork I have eaten plan “B”for dinner.  It has been a long time since I was able to sit, relax, and tend to the smoker.  But while I am waiting: 

Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

Edit:  I wasn,t trying to get fancy with photo effects.  My cheap iPad case partially obscures the camera lens and I haven,t taken a drill bit to it.


Offline GoingMyWay

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Re: What's Cooking
« Reply #190 on: August 26, 2018, 03:20 PM »
Are those "green" or raw peanuts or were they already roasted and you're just roasting them a little more?

My wife has made boiled peanuts a couple of times.  She said she prefers boiled peanuts to the salted roast peanuts from Five Guys that we had on Friday.
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Offline Peter Halle

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Re: What's Cooking
« Reply #191 on: August 26, 2018, 03:34 PM »
Are those "green" or raw peanuts or were they already roasted and you're just roasting them a little more?

My wife has made boiled peanuts a couple of times.  She said she prefers boiled peanuts to the salted roast peanuts from Five Guys that we had on Friday.

Raw peanuts.  My first cooking memories involve peanuts.  My parents were immigrants from Germany and South Africa thru Canada after WWII.  There was a couple across the street from ours in Tucson that had a Grandson that I could play with.  That couple became the only "Grandparents" that I knew and they helped my Mom and Dad acclimate into living in the US.  Grandad and I would make peanut brittle twice a year with raw Spanish peanuts.

Funny thing is the Grandma never needed help making grilled cheese sandwiches on Roman Meal bread.  But she was an incredible lady.  She volunteered at a hospital until she was 96.  She travelled on both a covered wagon and the 747.  But as Tinker would say, she was always 39 at heart.

Peter

Offline SRSemenza

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Re: What's Cooking
« Reply #192 on: August 26, 2018, 11:57 PM »
There have been many times when smoking pork I have eaten plan “B”for dinner.  It has been a long time since I was able to sit, relax, and tend to the smoker.  But while I am waiting:  (Attachment Link)

Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

Edit:  I wasn,t trying to get fancy with photo effects.  My cheap iPad case partially obscures the camera lens and I haven,t taken a drill bit to it.

I wonder how peanuts would be on a smoker ? I wonder if the smoke would penetrate enough?

Ever tried re-roasting peanuts that were already roasted?

Seth

Offline Sparktrician

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Re: What's Cooking
« Reply #193 on: August 27, 2018, 07:25 AM »
Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   [smile]
- Willy -

 "Remember, a chip on the shoulder is a sure sign of wood higher up." - Brigham Young

Offline Peter Halle

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Re: What's Cooking
« Reply #194 on: August 27, 2018, 07:56 AM »
Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   [smile]

I may try smoking some in the future.  I have a perforated pizza pan!  Good suggestion.  I imagine that the "hickory smoked" peanuts in the shell that I saw at the grocery store were probably soaked in a salt brine that had liquid smoke in it.  Never tried those and probably won't.

It was interesting that as some of the shells got darker the smell in the kitchen reminded me of the smell of oak burning - so perhaps oak would be an appropriate fuel.

Offline GoingMyWay

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Re: What's Cooking
« Reply #195 on: August 27, 2018, 08:23 AM »
Last night's dinner was chicken marsala with romaine lettuce tossed with homemade caesar dressing.

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Offline Michael Kellough

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Re: What's Cooking
« Reply #196 on: August 27, 2018, 11:51 AM »
Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   [smile]

I may try smoking some in the future.  I have a perforated pizza pan!  Good suggestion.  I imagine that the "hickory smoked" peanuts in the shell that I saw at the grocery store were probably soaked in a salt brine that had liquid smoke in it.  Never tried those and probably won't.

It was interesting that as some of the shells got darker the smell in the kitchen reminded me of the smell of oak burning - so perhaps oak would be an appropriate fuel.

To get smoke into the shells wouldn’t you just crank up the heat and get the shells a-smokin?

Offline Sparktrician

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Re: What's Cooking
« Reply #197 on: August 27, 2018, 12:57 PM »
Getting ready to roast my own peanuts.  I like them darker roasted and without salt so I need to do it myself.  350F for 25-30 minutes.

Peter

I'm wondering if the smoking process might be improved by the use of a perforated pizza pan/sheet which might allow more smoke to get to the peanuts compared to just using a cookie sheet? Just a thought...   [smile]

I may try smoking some in the future.  I have a perforated pizza pan!  Good suggestion.  I imagine that the "hickory smoked" peanuts in the shell that I saw at the grocery store were probably soaked in a salt brine that had liquid smoke in it.  Never tried those and probably won't.

It was interesting that as some of the shells got darker the smell in the kitchen reminded me of the smell of oak burning - so perhaps oak would be an appropriate fuel.

To get smoke into the shells wouldn’t you just crank up the heat and get the shells a-smokin?

WHAT???  You want peanuts to smell like - PEANUTS and not OAK???  Blasphemy!!!   [scared] [poke] [big grin]
- Willy -

 "Remember, a chip on the shoulder is a sure sign of wood higher up." - Brigham Young

Offline Michael Kellough

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Re: What's Cooking
« Reply #198 on: August 27, 2018, 01:41 PM »
Hey, he said the shells smelled like oak already  [big grin]

Offline PeterJJames13

  • Posts: 31
Re: What's Cooking
« Reply #199 on: August 28, 2018, 09:25 AM »
Boston Butt (Pork Shoulder) .... (Attachment Link)

Nice!  What temperature and how long are you cooking it for?

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. (Attachment Link)

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
(Attachment Link)

Chicken breasts with a tequila-lime marinade & glaze.

Ah so there are your shrimp tacos!  Looks good.  I had never heard of Akaushi and had to look it up.  That's basically American Wagyu Beef?  Where do you buy it?  It sounds expensive.

Currently cooking at 250F.  Has been on about 5 hours and within the next hour will wrap it and increase the temp 25 - 40 degrees to get over the hump.  Better be done for dinner or I might need to call @Cheese for some recipe ideas to get out of the doghouse.
[ Attachment Invalid Or Does Not Exist ] [ Attachment Invalid Or Does Not Exist ]
Peter

Funny, I have the exact same color Therma-Pen. Aren't they one of the greatest things when cooking?

Offline six-point socket II

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Re: What's Cooking
« Reply #200 on: August 28, 2018, 04:53 PM »
Tonight's home made burger(s)



Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

  • Posts: 649
Re: What's Cooking
« Reply #201 on: August 29, 2018, 09:18 AM »
My wife made chicken noodle soup last night.

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Offline IndyMike

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Re: What's Cooking
« Reply #202 on: August 29, 2018, 11:02 AM »
My wife made chicken noodle soup last night.

(Attachment Link)
Looks good!  Now I'm hungry!
Mike

Offline GoingMyWay

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Re: What's Cooking
« Reply #203 on: August 29, 2018, 11:04 AM »
Thanks
Looks good!  Now I'm hungry!

Thanks!  I'm having a bowl for lunch today.  What are you having for lunch?
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Offline IndyMike

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Re: What's Cooking
« Reply #204 on: August 29, 2018, 11:07 AM »
Thanks
Looks good!  Now I'm hungry!

Thanks!  I'm having a bowl for lunch today.  What are you having for lunch?
Right now, a cup of coffee.  It's been a long couple of days.
Mike

Offline six-point socket II

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Re: What's Cooking
« Reply #205 on: September 02, 2018, 01:01 PM »
Hi!

We had the neighbors over yesterday, just a little get-together. We offered a really small but delicious buffet. Ordered a salmon and two roast beefs from one of our favorite restaurants, prepared two salads ourselves, and got a nice wheel of (dark) buns from the bakery. For dessert there was tiramisu, and 2 bowls of chocolate mousse one from white chocolate one from dark chocolate - also from one of our favorite restaurants. Sorry there are no pictures of the desserts, because we kept them refrigerated (obviously) until they were needed and then I was to slow ...

Enough talking, pictures:















"How wonderful that all of you showed up" (Napkins)


Kind regards,
Oliver
Kind regards,
Oliver

Offline Cheese

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Re: What's Cooking
« Reply #206 on: September 02, 2018, 02:16 PM »
Maybe this is way off base and most people are not at all interested. But I thought I'd give it a go.

Well, with 207 posts and over 13,000 reads in  just 2 months... I think you nailed it. [thumbs up]

Offline Cheese

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Re: What's Cooking
« Reply #207 on: September 02, 2018, 04:57 PM »
Hey Oliver...salmon & prawns 🍤...sounds nummy.

The beef looks delicious. Is that a blue cheese sauce that’s in the bowl?

I’ve never seen rolls like that. Sesame seed, caraway seed but what’s the blue?

Offline six-point socket II

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Re: What's Cooking
« Reply #208 on: September 02, 2018, 05:50 PM »
Thanks @Cheese :)

It's a dijon mustard (seed style) sauce.

Those are poppy seeds.

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

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Re: What's Cooking
« Reply #209 on: September 02, 2018, 06:02 PM »
Well, with 207 posts and over 13,000 reads in  just 2 months... I think you nailed it. [thumbs up]

I must say I have been pleasantly surprised by the interest and response to this thread  [big grin].

I’ve never seen rolls like that. Sesame seed, caraway seed but what’s the blue?

I was also gonna comment that those were some interesting looking rolls.  I like that there are a variety of different rolls.  The real question is - which roll was the best??
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