What are you cooking right now?

[Arwen's Mom]

vegetarian sausage (morning star brand, links)
saur kraut
artichoke hearts

Simple, but amazing good when prepared correctly.

 

[qclabrat]

Should be in the smoke thread, but too lazy to look, next 5 lbs of salmon, Atlantic this time instead of sockeye. Dried for 3 days, should be good, see the meat's translucent

 

[jmanic]

Oops, I did it again…
After feeling ripped off by the cook down on the corned beef for St Pat's, I decided to hit it again.
This time with a back up plan for the leftover veggies (broiled salmon tomorrow).
Same prep: meat and beer in a bag, then into the oven.
Even whipped up some Coleman's this time.
Rookie mistake: didn't trim off the fat cap before marinating. Duh.

 

[jmanic]

Should be in the smoke thread, but too lazy to look, next 5 lbs of salmon, Atlantic this time instead of sockeye. Dried for 3 days, should be good, see the meat's translucentView attachment 33559

Need more details on the drying plz.

 

[jackx]

Should be in the smoke thread, but too lazy to look, next 5 lbs of salmon, Atlantic this time instead of sockeye. Dried for 3 days, should be good, see the meat's translucentView attachment 33559

Need more details on the drying plz.

Good call. That's what I was wondering!

Do one. Teach one.

 

[qclabrat]

Need more details on the drying plz.

drying process similar to curing poultry and pork. dark, cool location with air circulation. between 40 to 50 F is ideal, spring/fall evenings put it outside then take it inside in the day time. If greater that 50 I take out the room humidifier and add a fan and do it all indoors. Fish seems fairly dry after 3 days, chicken takes 5-7 and pork at least 10. This batch came out pretty good, I used Old Bay seasoning with the basic brine. Jerky like and great with anejo tequila.

 

[Mumonkan]

 

[jmanic]

Wasn't sure if I should put this in the eating or cooking thread, but wanted to share the dry rub recipe, so it lands here.



Chipotle dry rub- intended for pork tenderloin, but works better on chops IMO. Meat to rub ratio.

INGREDIENTS:
1 teaspoon onion powder
1 teaspoon garlic powder
1-3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar

Super easy. Put this together in a gallon ziploc, mash it all together, throw in 1.5-2lbs of pork chops. Grill. Done.
You're eating in 20 minutes.

I use 1 TBSP of chipotle. 3 would just be ridiculous if you have any chipotle worth it's powder.

I've got a recipe for roasted red onion/jalapeño relish to go on this, but I only give that out in person after I've had too much to drink.

 

[jmanic]

Eggs with bacon, sautéed onions, cheddar and avocado. Topped off with some jalapeño sauce we picked up from a Peruvian joint.

 

[ekuhn]

Got home from work late and I cooked myself a bologna and cheese sandwich. Then washed it down with two rolling rocks. It was heavenly.

 

[Patrick]

Got home from work late and I cooked myself a bologna and cheese sandwich. Then washed it down with two rolling rocks. It was heavenly.

old skool

 

[teabagger11]

my son asked for huevos rancheros this morning mmmmmmmmmmmmmmmmmmmmm....mexican

 

[Patrick]

Ground up 10lbs of meat today - 6+ lamb, 3+ veal.
making sausage
1 - a meat combo with parsley, garlic, rosemary, thyme, dijon, sugar, red pepper, s&p
1 - lamb, cumin, ground coriander, ground fennel, pepper, water, sugar, allspice
1 - veal, i forget
1 - veal, smoked salt, red wine, sherry, onion, garlic, parsley, fennel, celery seed

 

[Magic]

Ground up 10lbs of meat today - 6+ lamb, 3+ veal.
making sausage
1 - a meat combo with parsley, garlic, rosemary, thyme, dijon, sugar, red pepper, s&p
1 - lamb, cumin, ground coriander, ground fennel, pepper, water, sugar, allspice
1 - veal, i forget
1 - veal, smoked salt, red wine, sherry, onion, garlic, parsley, fennel, celery seed

View attachment 35215 View attachment 35214

When exactly was the BBQ?

 

[Johnny Utah]

Ground up 10lbs of meat today - 6+ lamb, 3+ veal.
making sausage
1 - a meat combo with parsley, garlic, rosemary, thyme, dijon, sugar, red pepper, s&p
1 - lamb, cumin, ground coriander, ground fennel, pepper, water, sugar, allspice
1 - veal, i forget
1 - veal, smoked salt, red wine, sherry, onion, garlic, parsley, fennel, celery seed

View attachment 35215 View attachment 35214

Cooked shot please 🙂

 

[Patrick]

When exactly was the BBQ?

well, i the thread title says cooking, but i guess i'm prep'ing - some will get eaten tomorrow, and
some goes in the deep freeze. maybe a post ride chow down at LM?

 

[Roadie]

Steak au poivre tonite.

 

[Patrick]

just put the sliced steak on the dehydrator - well, chuck round. 12 hours marinating in soy, worcestershire, onion&garlic powder, some prepared bbq sauce, siracha, smoked salt, pepper,
not doing that cut again, cause while cleaning it

http://www.nbc.com/saturday-night-live/video/the-french-chef/n8667

 

[Patrick]

Well - it was cooked, and consumed, so...

Medallions of lobster tail on cucumber, with remoulade and a mayo/dill/chive toppin. (it looked better before someone swooped in)

Sauteed asparagus, with prosciutto, and pecorino

 

[ekuhn]

Fish Tacos with radishes, avocados, cilantro and chipotle red cabbage slaw. Perfect after ride meal.

.