What's Cooking

[GoingMyWay]

You weren't kidding about LOTS of butter [scared]!

 

[peter halle]

Boston Butt (Pork Shoulder) ....[attachimg=1]

 

[Tinker]

You weren't kidding about LOTS of butter [scared]!

I need to support the industry

 

[Cheese]

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. [attachimg=1]

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
[attachimg=2]

Chicken breasts with a tequila-lime marinade & glaze.

 

[GoingMyWay]

Boston Butt (Pork Shoulder) ....[attachimg=1]

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

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. [attachimg=1]

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
[attachimg=2]

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.

 

[peter halle]

Boston Butt (Pork Shoulder) ....[attachimg=1]

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

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. [attachimg=1]

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
[attachimg=2]

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 [member=44099]Cheese[/member] for some recipe ideas to get out of the doghouse.
[attachurl=1][attachimg=1]
Peter

 

[GoingMyWay]

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.

 

[Cheese]

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 [member=44099]Cheese[/member] for some recipe ideas to get out of the doghouse.
[attachurl=1][attachimg=1]
Peter

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

 

[six-point socket II]

Lot's of awesome dishes, thanks for sharing!

Here's mine from today.

>>Koteletten op grootmoeders wijze

 

[peter halle]

There have been many times when smoking pork I have eaten plan “Bfor dinner.  It has been a long time since I was able to sit, relax, and tend to the smoker.  But while I am waiting:  [attachimg=1]

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.

 

[GoingMyWay]

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.

 

[peter halle]

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

 

[semenza]

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:  [attachimg=1]

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

 

[Sparktrician]

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]

 

[peter halle]

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.

 

[GoingMyWay]

Last night's dinner was chicken marsala with romaine lettuce tossed with homemade caesar dressing.

[attachimg=1]

 

[Michael Kellough]

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?

 

[Sparktrician]

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]

 

[Michael Kellough]

Hey, he said the shells smelled like oak already  [big grin]

 

[PeterJJames13]

Boston Butt (Pork Shoulder) ....[attachimg=1]

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

The last 3 dinners...

Shrimp tacos with Napa cabbage, black olives & cilantro. [attachimg=1]

Asparagus & mushrooms done in the oven for 12 minutes and an Akaushi Porter House done on the grill.
[attachimg=2]

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 [member=44099]Cheese[/member] for some recipe ideas to get out of the doghouse.
[attachurl=1][attachimg=1]
Peter

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