Watcha cookin'?

[skaredshtles]

Saltimbocca.

[Cruiser]

What's going in the SV?

Pork belly marinated in soy, fish sauce, ginger, garlic, serrano, cilantro, sugar, salt, and msg @ 170* for 8h then chilled, cubed, and pan seared for pork belly steamed buns

[GiBo]

Slower and longer is generally better. I smoke with wood and constantly adding fuel gets to be a bit tedious. I need an automatic solution like a traeger...

If you're used to smoking with wood, you will not get the same results with a pellet grill. A pellet grill is a good tool, but it doesn't impart very much smoke flavor.

[Thaleia]

ss looks great - love discovering dishes that are new to me.

cruiser - sounds amazing, begging for a pic of the final result.

[skaredshtles]

ss looks great - love discovering dishes that are new to me.

I'm going to go veal next time around, but veal cutlets are a bit tough to source 'round here...

[gaijin]

If you're used to smoking with wood, you will not get the same results with a pellet grill. A pellet grill is a good tool, but it doesn't impart very much smoke flavor.

Good to note... thanks.

I reserve my fruit woods for my smoker. Oak and beech nearly ruin the food and you'll only use cedar once-- which is when you discover that softer woods make your foods taste like they were marinated in an ashtray.

You'd think all hardwoods would qualify, but the fruit woods pull rank. Cherry, peach, apple, plum. I know Hickory and Pecan... and other nut woods are even more appreciated, but they are quite hard to source around here... which is Japan's fruit paradise.

Bacon-wrapped peach (or mango) slices, soft-boiled eggs, cheesecake, brown sugar glazed pineapple, pancakes... are a few of the things I've discovered that get better with smoke.

Oh, and rice. WTF? yes... but it needs to be in a wooden bowl (or a giant bamboo cauldron) so the wood burns from below, the flame gets put out by the water in the bowl seeping downward, and thus smokes the rice and the water it's cooking in. This was my wife's idea on a camping trip a few years back. Best Rice Ever. I don't have any other pics, but bamboo bowls from the dollar store, assuming they’re not coated in anything where you’re at, should work great.

This bamboo piece was cut in the wild moments before entering the coals.

My wife— “Do you have a saw? Cut this. I’m gonna make rice.”

[Cruiser]

Seared pork belly with picked red onions, shredded lettuce, and the reduced goodness from the sous vide bag mixed with mayo. Did not suck

[MakersTeleMark]

That's a nice reminder to put some pickled onions on my sticky pork ribs and rice that I'm just about to eat. Thanks.

[Hott Butt Mud]

I'm going to make shrimp & grits and all the pimp shit.

[UTpowder]

searching through the fridge this afternoon trying to
come up with something for lunch. Found a couple different jars of olives, jalapeños, carrots, celery, onions, ham and some
salami. Ended up with this version of a muffuletta sandwich. It was pretty damn good

[m2711c]

needs a banana for scale

[halliday]

Pitas. Simple enough

[Dantheman]

Holiday ribeye sale, $7/lb.

[Dantheman]

'Merica

[Cruiser]

Yessir!

[BobMc]

Tortellini, kielbasa, yellow pepper, cherry tomatoes, spinach, jarlic, italian dressing, shredded parmesan, quite delicious for a camping throw together. Frozen breadsticks toasted on the blackstone made for a nice accroutrement.

[::: :::]

Bone-in ribeye was $4.97/# at the store this week. Sure, it was “choice” but damn, it still worked just fine at that price.
The dogs were very pleased with the bones afterwards.

[TBS]

Where’s y’all getting the ribeyes at that price - sale price was $15.99 at Fred Meyer.

Anyway, made dinner for my ride & ski buddy’s birthday

Ensalada nopalitos - layers of sliced tomatoes, pickled nopalitos, Avacado, pickled red onions, Cotija cheese, pepitas and a drizzle of Mama Celia’s infused balsamic vinegar.


Main course of quesobirria de chiva

My third pass at goat birria, finally got the mole figured out

Not pictured - cowboy caviar and Spanish rice

Inspired by these guys

[Cruiser]

Couple slivers of pork belly from last night. The texture of that fat is splendid

[Cruiser]

Started some bacon in the wok then added the bok choy once some fat had rendered. After the greens started to color up I hit it with chili crisp, Chinese black vinegar, soy, and honey. Tossed it to reduce and coat the veg and it turned out mighty good.

[XXX-er]

I make a big pot of Tikka Masala, enough to fill 6 anchor hocking glass 2 cup freezer containers and I got 1/2 a doz no prep supa quick meals

[riser4]

[Cruiser]

Stuffed shells with basil pesto cream sauce

[nickwm21]

Teriyaki chicken, grilled pinapple, vinegary slaw


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[Cruiser]

First cobbler of the season