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It is currently Sat May 04, 2024 3:12 am
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what did you cook today thread
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TechnoWeenie
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Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18501
Real Name: Johnny 5
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Kronos gyro meat, to go with the Greek salad I made.. Cash and Carry carries it as precooked strips in 5lb boxes for ~$25....
Quick 10 min meal....including cooking the meat
On medium-High heat, the strips cook about 30 seconds each side, because precooked means you only need to heat up but I prefer a minute each side to crisp up a bit...
red onion x 1 thin sliced cucumber x 1 diced red pepper x 1 diced green pepper x 1 diced cherry tomato x 1 cup feta cheese x 1 cup Kalamata olives x 1 cup Romaine lettuce x 1 head. loosely chopped __________________ Olive oil x 1/4-1/2 cup 1 tsp oregano Black pepper to taste. Lemon juice from 1 lemon
Chop lettuce and mix with ingredients. Mix olive oil, oregano, pepper, and lemon juice in a small container Pour onto salad shake/mix Add gyro meat as topping
This will make enough salad as the main course for 2-4 people. or 1 TechnoWeenie meal (Just kidding, I could only eat less than 1/2)
As a side to a meal, it could easily feed 6+, but I eat it as a main course because it has vegetables, fruits, and meat... You don't really need anything else...
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
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Tue Sep 05, 2017 1:21 am |
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RadioSquatch
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Location: tumwater Joined: Thu Feb 21, 2013 Posts: 2355
Real Name: Kyle
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Found this today while out at a park in lacey never had one before was told it tasted like lobster or crab. Was pretty tasty but didnt taste the way i was told it would, right consistency though. Pan fried on cast iron then tossed on a roll with some caramelized onions and swiss.
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_________________ Only two things are infinite, the universe and human stupidity, and I'm not sure about the former.
Albert Einstein
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Sat Sep 09, 2017 7:21 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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You found Mark Twain's head & it tasted yummy, yet different?
Insert 'confused emoji' here....
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Sat Sep 09, 2017 10:32 pm |
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usrifle
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Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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NWGunner wrote: You found Mark Twain's head & it tasted yummy, yet different?
Insert 'confused emoji' here.... WTF is that??
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
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Sat Sep 09, 2017 10:48 pm |
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GeekWithGuns
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Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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RadioSquatch wrote: Found this today while out at a park in lacey never had one before was told it tasted like lobster or crab. Was pretty tasty but didnt taste the way i was told it would, right consistency though. Pan fried on cast iron then tossed on a roll with some caramelized onions and swiss. Ah Bearded Tooth mushroom https://en.wikipedia.org/wiki/Hericium_erinaceusI've eaten them before. They're basically impossible to confuse with other mushrooms and pretty tasty though they do look really funky. The other mushroom I used to enjoy is Sulphur Shelf or Chicken Mushroom. Also easily distinguishable and pretty delicious sauteed in butter, especially if you find them early before they toughen up with passing time http://americanmushrooms.com/edibles4.htm
_________________ There are dead horses yet to be slain.... - NWGunner
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Sun Sep 10, 2017 6:27 am |
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GeekWithGuns
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Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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Smoking an 11lb pork shoulder today for pulled pork. Started the charcoal at 330am. Went into the smoker around 400am with a couple hickory chunks. It's in the stall now guessing it will be total cooking time roughly 12 hours but the internal temp is King. I cook mine to an internal temperature of 200-205 degrees. Injected the shoulder last night with Butcher's Blend followed by dry brining with Kosher Salt: http://www.butcherbbq.com/online-store/World-Class-Injections-c18910209This morning covered the whole thing with Memphis Dust spice rub. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.htmlOnce the shoulder's ready to pull have some cream cheese jalapeno poppers ready to go on the smoker too. We also have coleslaw ready to go. A long wait but the results are well worth the effort. Planning to deliver couple pounds to one of our neighbors. His wife is vegetarian so I think he's look forward to a carnivorous dinner today
_________________ There are dead horses yet to be slain.... - NWGunner
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Sun Sep 10, 2017 6:41 am |
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Jonathan Brown
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Location: SnoCo Joined: Thu Mar 17, 2011 Posts: 2360
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Yesterday I dutch ovened a 10lb pork butt. Nothing fancy. No BBQ or smoker. Stuffed garlic cloves into it here and there, and cut up an onion and put over it. A bit of Montreal Seasoning. Poured in some chicken stock and cooked at 275 for about 8 hours. It turned out great. Falling apart, fat rendered out, and super tender and moist. Took it over to a family shindig with a bunch of buns, home made BBQ sauce and some jerk sauce. It got rave reviews. I like the simplicity of that method. I never even opened the lid until 7 hours in.
_________________ "The faster you shoot, the less shot you will get."
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Sun Sep 10, 2017 7:54 am |
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GeekWithGuns
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Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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Jonathan Brown wrote: Yesterday I dutch ovened a 10lb pork butt. Nothing fancy. No BBQ or smoker. Stuffed garlic cloves into it here and there, and cut up an onion and put over it. A bit of Montreal Seasoning. Poured in some chicken stock and cooked at 275 for about 8 hours. It turned out great. Falling apart, fat rendered out, and super tender and moist. Took it over to a family shindig with a bunch of buns, home made BBQ sauce and some jerk sauce. It got rave reviews. I like the simplicity of that method. I never even opened the lid until 7 hours in. That's a great recipe thanks. In the summer months here it's pretty warm outside (100+ degrees with high humidity) to be outside cooking on the smoker or doing any grilling. We'll try that out. Montreal Seasoning is great stuff, love it on steaks and tri-tip roasts on the grill, it has been one of my go to grilling spices along with Johnny's for a long time. Lately have been experimenting with various spice rubs from Oakridge BBQ also although for beef ribs and pork on the smoker frequently roll my own spice mixes. Same thing smoking, hard to resist the temptation to peek inside when its cooking for 8-12 hours. As long as the grill temperature holds reasonably steady, there's no need to open up the smoker as the Kamado is super efficient with charcoal burn rate.
_________________ There are dead horses yet to be slain.... - NWGunner
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Sun Sep 10, 2017 8:16 am |
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cmica
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Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15237
Real Name: chris
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potato soup.....i threw smoked cheese in the mix.............. https://www.gimmesomeoven.com/slow-cook ... up-recipe/smoked salmon candy smoked jalopeno poppers
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Mon Sep 11, 2017 5:34 pm |
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Jonathan Brown
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Location: SnoCo Joined: Thu Mar 17, 2011 Posts: 2360
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_________________ "The faster you shoot, the less shot you will get."
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Mon Sep 11, 2017 5:56 pm |
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Wetpaperbag
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Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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Homemade lemon zest cracked pepper pasta with chicken. Cooked up some bacon I made this summer, set it aside. Roasted the broccoli and cherry tomatoes. Made the pasta, cooked it right before serving. For a sauce cooked up the oyster mushrooms with butter garlic and white wine, added chicken stock too. Used corn flakes for the chicken breading and used the bacon fat to cook the chicken. Added some lemon juice after plating, and served with white wine. Super tasty.
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Sat Sep 30, 2017 9:40 pm |
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cmica
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Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15237
Real Name: chris
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liver and the works
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Sun Oct 22, 2017 5:45 pm |
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GeekWithGuns
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Location: Round Rock, TX Joined: Thu Mar 5, 2015 Posts: 3899
Real Name: Dave
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A bit later today cooking swordfish fillets and a halibut filet
Some accompaniments for the fish:
Mango-Pineapple Salsa Finely chopped cilantro Finely chopped red onion Finely chopped jalapeno peppers, stems and seeds removed Mangoes cut into small cubes Pineapple cut into small cubes Fresh lime juice Salt and pepper to taste
Lemon-Basil Butter Unsalted butter Fresh lemon juice Small amount of lemon zest Small amount of garlic, minced Pinch of salt Minced fresh basil
For the swordfish my preferred method is to coat the fillets lightly in olive oil then drizzle a bit of dill weed and some fennel seeds on both sides. Preheat oven to 400 Heat cast iron skillet to high heat Sear filet on one side about 2 mins Flip filet and immediately place cast iron skillet in oven Cook for 10-12 minutes depending on thickness
Will snap some pics later today
_________________ There are dead horses yet to be slain.... - NWGunner
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Sat Oct 28, 2017 6:35 am |
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lamrith
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Location: Tacoma/Puyallup Joined: Tue May 8, 2012 Posts: 4340
Real Name: Larry
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Did some Extra thick Costco New York steaks on the Rectec. If you have a smoker that I HIGHLY recommend you try reverse searing some steaks. It is best with thicker steaks so you can use a meat probe to watch temp while smoking.
Rubbed with Jamie's Gourmet Greek Rub Reverse seared @180* with xtreme smoke to 100* internal. Then pulled and put on high heat for a sear to finish temp. Served wth a side of twice mashed potatoes.
I cooked a bout 1-2min to long, but man oh MAN, tender and juicey! Tender as if they were cooked to medium-rare even though there was very little pink.
Sorry no pictures and no left overs.
_________________Talons wrote: it's too plastic, even for me. it's like old, overworked, plastic everywhere old pornwhore amounts of plastic.
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Sat Oct 28, 2017 8:47 pm |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52120
Real Name: Steve
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lamrith wrote: Then pulled and put on high heat for a sear to finish temp. By "pulled" do you mean you took them out of the Rec Tec and put them on the stove or some other appliance?!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sat Oct 28, 2017 11:19 pm |
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