Jump to content

Shit I've Cooked Lately


Hollywood

Recommended Posts

No shit.  I love getting new ideas from this thread. Got a couple big cooks planned.  Pork belly burnt ends  are going on the smoke for sure.  [mention=1913]CenTXpony[/mention], care to share insights on process, target temp, etc.


What kind of smoker are you using?
Link to comment
Share on other sites

offset 


I cut mine into about 2 x 2 inch squares, and used my rub that I make up for pork ribs and chicken.

Smoke at 225-250 on an open rack for about 3 hours or until you get the bark that you want on them. Use oak, pecan, or cherry wood.

Then come up with a glaze and put them in a foil pan and stir them around to get them coated and cover.

When they’re at about 195 internal temp uncover them and let them smoke in the pan uncovered. Pullem off when you’re at 205 internal.
  • Like 3
Link to comment
Share on other sites

I've not cooked this, but suddenly I want to. From some Indian gal on Reddit -- Chili Lemonade:

Quote

It tastes amazing! Wayyy Better than normal lemonade. Take a tall glass, fill half of it with slightly strong lemonade, fill the rest with chunks of ice, put some salt and chaat masala if you have some. Then put a green chilli sliced in middle and the seeds removed. Shake it up and sip it.

 

Link to comment
Share on other sites

Almost everything I make at home, I just do impromptu without a recipe. Since I tend to use good ingredients, usually turns out anywhere from good to awesome. My last foray...I finished it a few minutes ago, falls into the latter category. Let's call it Cajun smoked sausage flatbread sammiches.

What you need(feeds 1, scale up for additional people)-

Good flatbread from local baker or make it yourself, none of that preservatives nonsense.

1-avocado, 1-jalapeno, 1-bell pepper, 1-vidalia onion, about 10 small Portabella slices or 3 whole medium ones, Himalayan sea salt(or just sea salt), Tajin seasoning, 1/3 of package of Conecuh Cajun smoked sausage, olive oil

Take a 1/4 thick, about 3 inch slice of onion, 1/2 of the bell pepper(de-seeded), the mushrooms, jalapeno(de-seeded) and dice it up finely. Scoop out avocado into bowl, sprinkle a good pinch of Tajin in bowl, add 2 teaspoons of olive oil, one good grind of sea salt grinder or small pinch(if already ground), take about a third of the diced onion/bell/mushroom/jalapeno and put in bowl. Mash it all up and mix thoroughly for your homemade guac. Slice the sausage into 1/4 slices, put in pan over medium heat, add the rest of the diced veggies, until onions start to caramelize a little and sausage is done. Start warming the flatbread, my quick way is to put on a plate in microwave, with damp paper towels in between each one and on top of last one for 2 minutes. Take flatbread out, spread the guac evenly across one whole surface. Spoon the sausage and veggies combo into the flatbread and fold like a taco. Go to town on those and any leftover sausage/veggie mix, just scoop into your mouth like a heathen.

Can use tortillas instead of flatbread, I imagine would be close to the same. Hard to get good one around here unless you make them yourself.

 

 

Edited by bamachine
  • Like 1
Link to comment
Share on other sites

On 5/16/2019 at 2:47 PM, Rimbo said:

sammich.jpg 

I dunno if a sammich counts as "cooking," but fuckit, this was marvelous:

  • Wheat telera roll
  • Dietz & Watson "Santa Fe" turkey
  • Mayo
  • Chipotle Bitchin' Sauce
  • red leaf lettuce
  • olive oil
  • truffle salt
  • fresh black pepper
  • tomato
  • chopped pickled pepperoncinis

 

[steel shank]

veryexcited.jpg

[/steel shank]

  • Like 1
  • Haha 1
Link to comment
Share on other sites

14 hours ago, bamachine said:

Almost everything I make at home, I just do impromptu without a recipe. Since I tend to use good ingredients, usually turns out anywhere from good to awesome. My last foray...I finished it a few minutes ago, falls into the latter category. Let's call it Cajun smoked sausage flatbread sammiches.

What you need(feeds 1, scale up for additional people)-

Good flatbread from local baker or make it yourself, none of that preservatives nonsense.

1-avocado, 1-jalapeno, 1-bell pepper, 1-vidalia onion, about 10 small Portabella slices or 3 whole medium ones, Himalayan sea salt(or just sea salt), Tajin seasoning, 1/3 of package of Conecuh Cajun smoked sausage, olive oil

Take a 1/4 thick, about 3 inch slice of onion, 1/2 of the bell pepper(de-seeded), the mushrooms, jalapeno(de-seeded) and dice it up finely. Scoop out avocado into bowl, sprinkle a good pinch of Tajin in bowl, add 2 teaspoons of olive oil, one good grind of sea salt grinder or small pinch(if already ground), take about a third of the diced onion/bell/mushroom/jalapeno and put in bowl. Mash it all up and mix thoroughly for your homemade guac. Slice the sausage into 1/4 slices, put in pan over medium heat, add the rest of the diced veggies, until onions start to caramelize a little and sausage is done. Start warming the flatbread, my quick way is to put on a plate in microwave, with damp paper towels in between each one and on top of last one for 2 minutes. Take flatbread out, spread the guac evenly across one whole surface. Spoon the sausage and veggies combo into the flatbread and fold like a taco. Go to town on those and any leftover sausage/veggie mix, just scoop into your mouth like a heathen.

Can use tortillas instead of flatbread, I imagine would be close to the same. Hard to get good one around here unless you make them yourself.

 

 

did you really just admit to putting mushrooms in guacamole? 

Link to comment
Share on other sites

15 minutes ago, elfenix said:

did you really just admit to putting mushrooms in guacamole? 

Yep, I find ways to put them in just about any savory dish. Since I do not get too much sun except at the occasional outdoor concert or during fall Saturdays and I do not drink milk anymore, need to get my vitamin D somewhere. If I am just making guacamole for dipping chips into, I put garlic instead of shrooms. In this case, the shrooms were going to be in with the sausage/peppers/onion mix anyway, so why not. 

Link to comment
Share on other sites

I love the traditional guac but as a type I diabetic, I try to keep my tomato intake down to a minimum, except when eating pasta dishes. Also, this was impromptu, did not have any limes or cilantro in the house. I could have added cumin though, probably should have. Was just too hungry and forgot it.

Edited by bamachine
typo
Link to comment
Share on other sites

6 hours ago, bamachine said:

Yep, I find ways to put them in just about any savory dish. Since I do not get too much sun except at the occasional outdoor concert or during fall Saturdays and I do not drink milk anymore, need to get my vitamin D somewhere. If I am just making guacamole for dipping chips into, I put garlic instead of shrooms. In this case, the shrooms were going to be in with the sausage/peppers/onion mix anyway, so why not. 

I gave your mom her vitamin D last night.

  • Like 1
  • Haha 1
Link to comment
Share on other sites

2 hours ago, SurlyBDR said:

Channeling my inner CenTXpony

20190518-145530.jpg

20190518-145905.jpg

20190518-172328.jpg

 

Why the fuck is Imgbb turning the few food porn pics I take 90° counterclockwise? I dont get it

I got type 2 diabetes just from looking at that. (Didn’t say it wasn’t worth it)

  • Like 5
Link to comment
Share on other sites

ac6f02916dd38f36acc4365f77b5c4d6.jpg

Didn’t get to cook today as I was speaking with multiple locations about starting my bbq spot. However Monday evening I’ll have Salmon Pastrami for you guys and something smoked tomorrow. Might make a little “Briscuits” and Gravy for a brunch snack. Thinking beef short ribs for the evening.

  • Like 1
Link to comment
Share on other sites

Ok. Centex gets the benefit of the doubt based on posting history but I don’t know where you going with this one. 

 

On the pastrami salmon? Curing it slightly differently... wet and dry brine...and smoking it to use on bagels. Will look sort of like this but a deeper red.88e955430b9bc8a5f729d623b068208a.jpg

 

Have little left over brisket I’m gonna use for biscuits and gravy instead of sausage tomorrow morning. Will chop up the brisket and reheat with a little fat and use the dirty skillet to make the gravy. Biscuits I’ll make from scratch.

 

Will spend the entire day smoking beef ribs.

 

Edit*

 

It should look closer to this.

 

17c1d5278932714cbf0c9b522156a2b7.jpg

  • Like 4
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...