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Shit I've Cooked Lately

Hollywood

By Hollywood
in Food and Travel

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Errestaurants
Errestaurants

Strips and lobster. Arugula salad for lunch. NSFW. Sent from my SM-G973U using Tapatalk

Tonesky
Tonesky

Lamb ragu

elfenix
elfenix

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CTXMustang

CTXMustang 518

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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?
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CTXMustang

CTXMustang 518

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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.
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Rimbo

Rimbo 26022

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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.

 

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bamachine

bamachine 1231

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Posted (edited)

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
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luke duke

luke duke 6413

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Posted
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]

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elfenix

elfenix 34331

Posted
Posted
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? 

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bamachine

bamachine 1231

Posted
Posted
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. 

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bamachine

bamachine 1231

Posted
Posted (edited)

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
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luke duke

luke duke 6413

Posted
Posted
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.

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Keef

Keef 771

Posted
Posted
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)

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CTXMustang

CTXMustang 518

Posted
Posted

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.

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CTXMustang

CTXMustang 518

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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

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