Watcha cookin'?

[PNWbrit]

[emoji106]

Sent from my SM-G930V using Tapatalk

[Jong Lafitte]

Il Pastaio.

Thanks! I'll have to check that out.

[Not Neil_Armstrong]

Thing #1 came down from B-ham last night and picked up carne aside (clearly made with flap meat - a personal fave), flanken style short ribs and chicken from his neighborhood carniceria, all marinated and seasoned, then hit it all on the grill. There must have been 6 pounds of meat in all and 4 of us killed it.

Served with onions-in-foil done on the smoker, homemade pickled red onions, home made smoked tomatillo salsa and tabhouli. Damn fine feast.

YES ! This looks awesome. gotta have that Refreshe soda water too !

[oftpiste]

I live on that stuff. The quantity of it that gets consumed - especially when 3 things are here - is off the charts.

YES ! This looks awesome. gotta have that Refreshe soda water too !

[BFD]

what to do with a sturgeon?

[Svengali]

Smoke it!

[GiBo]

YES ! This looks awesome. gotta have that Refreshe soda water too !

In the GiBo household, we pour the Refreshe over ice and add a couple ounces of Safeway's unfiltered organic apple juice. Damn good!

[oftpiste]

I like to squeeze limes into the can. Also a few drops of bitters, are a splash of Campari. Usually just straight tho.

[LegoSkier]

Tried making homemade pastrami. Used a good quality store bought corned brisket then soaked it overnight, put on my special rub and let it sit another day, then smoked it on the grill with whiskey barrel chips. Turned out pretty good. Definitely better than mass produced boars head type stuff but also definitely not up to Katz or other big name delis. I think I would need to self produce the corned beef and use a fattier cut to take it to another level.

Attachment 209950

Edit: goddamit why aren't attached images working?

[irul&ublo]

In the GiBo household, we pour the Refreshe over ice and add a couple ounces of Safeway's unfiltered organic apple juice. Damn good!

In my house I add a big splash of this.....

[GiBo]

Tried making homemade pastrami. Used a good quality store bought corned brisket then soaked it overnight, put on my special rub and let it sit another day, then smoked it on the grill with whiskey barrel chips. Turned out pretty good. Definitely better than mass produced boars head type stuff but also definitely not up to Katz or other big name delis. I think I would need to self produce the corned beef and use a fattier cut to take it to another level.

Attachment 209950

Edit: goddamit why aren't attached images working?

My dad tried it once too, but in a gas smoker. It was good, but not the same. This guy says a corned beef is cured with brine and a pastrami is cured with dry rub.
http://keviniscooking.com/how-to-make-pastrami/

In my house I add a big splash of this.....

That's my go to winter drink, but I'm a Four Roses guy.

[~mikey b]

Moar oven jerkey

[Dantheman]

Mt. Delicious

[HD333]

Sent from my iPhone using Tapatalk

[Cruiser]

Shells stuffed with ricotta and roasted red peppers and then layered with Italian sausage and red sauce. This shot was before the rest of the red sauce went on and they baked for 30m.

[Game Over]

First sauce of the year.

Will run thru the food mill soon.



Anyone used a spiral-izer? Thinking of doing zucchini and yellow squash. You eat it raw right? Or a quick blanch? Maybe I should look for the book that came with.

[delco714]

First sauce of the year.

Will run thru the food mill soon.



Anyone used a spiral-izer? Thinking of doing zucchini and yellow squash. You eat it raw right? Or a quick blanch? Maybe I should look for the book that came with.

I spiralize zucchini constantly. I.LOVE IT. Put it on a plate

Salt it to draw the water out

Then rinse after 10 min or so

and then nuke for 3-4 minutes

Then drain the water..

Serve as desired.

I use a couple average sized per person and Extra for leftovers!

Sent from my SM-G935V using Tapatalk

[delco714]

To follow up..this was last month..shrimp scampi -ish.. I don't follow recipes well..it was better

Sent from my SM-G935V using Tapatalk

[irul&ublo]

Shrimp scampi...or as also known, "shrimp shrimp"

[Sandbox]

Shells stuffed with ricotta and roasted red peppers and then layered with Italian sausage and red sauce. This shot was before the rest of the red sauce went on and they baked for 30m.

Damn that looks delicious! Anything more to the recipe then you said?

[Cruiser]

Nope. Good simple country food, ya know? I did thin the seasoned ricotta mixture with a bit of milk to get it to pipe easily out of a ziploc bag but other than that there wasn't much messing around. Homemade tomato sauce makes the dish though.

[irul&ublo]

Do same thing with ricotta, egg, spinach, cheese filing.

[Game Over]

I spiralize zucchini constantly. I.LOVE IT. Put it on a plate

Salt it to draw the water out

Then rinse after 10 min or so

and then nuke for 3-4 minutes

Then drain the water..

Serve as desired.

I use a couple average sized per person and Extra for leftovers!

Sent from my SM-G935V using Tapatalk

Thanks! We just ate it raw but I'll try this today. Garden is going nuts->We are throwing more zukes to the animals than we are eating.

[delco714]

Thanks! We just ate it raw but I'll try this today. Garden is going nuts->We are throwing more zukes to the animals than we are eating.

Dude. Vacuum seal after spiralizing!! It's SO SO SO SO EASY. takes 15 sec a zucc

Sent from my SM-G935V using Tapatalk

[old goat]

After smoking about 5 briskets I think I have it down. Rub. Smoke about 5 hours at 225-250--no need to be particular. Wrap in foil and cook at same temp in the oven (or keep in the smoker) until internal temp 190, then adjust temp to hold it at 190 for at least 1 hour to tenderize--I did 4. Then remove from foil and grill over high flame about 10 minutes per side to get a nice crust. Don't close the lid on the grill. Slice the long way--across the grain for tenderness. Sauce on the side.

Temp probe for meat and smoker with wireless remote receiver makes the process much less painful for the occasional smoker. With a better quality smoker and more experience that wouldn't be necessary.

No pictures--too hungry and a properly smoked brisket is just a black lump, about as photo-worthy as a 300# naked woman (or man), but I realize some people like that sort of thing.