Shit I've Cooked Lately

[CTXMustang 518]

Smoked Salmon & Garlic Parm Dip on Grilled Sourdough. Homemade hot Italian Sausage about to go on the smoker now.

[RMac5 1551]

That looks fantastic.

[VABuckeye 2472]

Fuck yes I would eat that.

 

You do have fat hands though.  lol

Edited August 15, 2020 by VABuckeye

[CTXMustang 518]

Fuck yes I would eat that.
 
You do have fat hands though.  lol

I’m no George Costanza



Join my onlyfans for more hand pics.

So I put ghost pepper in this Italian sausage.

I’m thinking that may have been a mistake.

[Etexhorn13 3045]

Flank steak with chimichuri, couscous and broccoli. I don’t know much else to do with flank steak, but damn I do love chimichuri sauce. 

[RMac5 1551]

Yeah I’m a big fan of chimichurri too, that steak looks good.

[Anastasis 23463]

1 hour ago, CenTXpony said:

I’m no George Costanza



Join my onlyfans for more hand pics.

So I put ghost pepper in this Italian sausage.

I’m thinking that may have been a mistake.

Have you had your liver enzymes checked recently?

[ChickenSandwich 9829]

Huge plus rep to whoever posted the Julia Child omelet technique video. Went from a complete failure to master in just a few attempts. 
 

Steak, onion, red bell pepper, fresh cheddar, jalapeños. 
 

 

[South Austin 52454]

^
Would smash with a Bloody Mary.

[pearlandhorn 3269]

Smoked a pork shoulder yesterday. It was fantastic.

[SydneyCarton 48058]

On 8/10/2020 at 10:13 PM, elfenix said:

Homemade chicken shawarma (sous vide) but the star of the show is homemade toum. This may be the best condiment ever. It's definitely going on a BLT tomorrow

So I’m about to try toum. Did some reading and can confirm for anyone that germ removal is a PITA, but if you use fresh garlic from a farmers market there’s basically no germ in there 

Edited August 16, 2020 by SydneyCarton

[elfenix 34223]

^^ half of the linked recipe makes a pint, which is plenty enough for now.  there wasn't much germ in the purple garlic HEB had. 

[Etexhorn13 3045]

43 minutes ago, elfenix said:

^^ half of the linked recipe makes a pint, which is plenty enough for now.  there wasn't much germ in the purple garlic HEB had. 

You got that chicken shawarma recipe?

[elfenix 34223]

17 minutes ago, Etexhorn13 said:

You got that chicken shawarma recipe?

 

[SydneyCarton 48058]

1 hour ago, elfenix said:

^^ half of the linked recipe makes a pint, which is plenty enough for now.  there wasn't much germ in the purple garlic HEB had. 

Yeah, this made a fucking ton. And I’m lot sure it’s for me. Pretty strong. Also pretty sure I forgot the fucking salt. Goddamn toddler distraction. 
 

I think I’ll let it sit for a few days. The recipe says it lasts a month and gets a bit milder. Can definitely see the appeal of this. I need to char grill some chicken breasts. 

[CTXMustang 518]

Have you had your liver enzymes checked recently?

Too scared to

[Zepol87 9185]

Made aguachile last night it was bomb

 

 

 

 

[Scooter Monzingo 820]

21 hours ago, Zepol87 said:

Made aguachile last night it was bomb

 

 

 

 

Looks good..recipe?

[dad 557]

Brisket bbq fries. Been buying brisket from a neighbor’s dad who lost his job, so is getting by smoking brisket while she posts about it on FB for him. Better than my brisket!

[Kennythetiger 9376]

The rare double-eligibility of Shank/Shit I've Cooked threads.

[dad 557]

The rare double-eligibility of Shank/Shit I've Cooked threads.

I’m always living on this edge lol

[CTXMustang 518]

Smoked pork loin last night.

[PantsTent 2002]

Real good if done right. What temp do you pull at?  140F is what I do for not DAF.

 

[Cheeseweasel 26438]

1 hour ago, PantsTent said:

Real good if done right. What temp do you pull at?  140F is what I do for not DAF.

 

[Judge Roybeanbag 11819]

Bored as fuck this week so I made 4.5 lbs of bacon.  Found an old timer recipe that used molasses and red pepper flakes along with the dry cure.  Stuck it in the fridge for a week flipping every day, then on the smoker at 200 for a couple hours.  Fucking delicious.

i

 

 

[Judge Roybeanbag 11819]

The tough dryer edges I cut off are going in with a mess of baked beans I’m making tomorrow to go with a pork butt and some ribs.  

Edited August 22, 2020 by Judge Roybeanbag

[NateHitch 1282]

Only pic I took but did a rack of lamb ribs with a Dijon mustard/pistachio crust. First time ever making lamb, was damn good

[Judge Roybeanbag 11819]

Always wanted to try lamb like that but haven’t worked up the nerve.

[Anastasis 23463]

2 hours ago, NateHitch said:

First time ever making lamb

 

Looks fucking great. Make me pick a protein to get stuck on a desert island with and it's lamb.

 

[Anastasis 23463]

Went to the lease to change out some batteries, set up cameras, etc.  Stopped at Dziuks on the way there to pick up a pound of parisa and a couple sleeves of saltines, and on the way back to pick up some quail. 

[dad 557]

I’ve also made lamb and it always looks good when made that way. I’ve smoked a fucking cow head but not lamb lmao.

[Blotto 23490]

I'm not sure I've ever tried rack of lamb ribs with a Dijon mustard/pistachio crust, but pretty fuckin sure I want to .

[6th Street 6390]

Tandoori chicken yesterday turned out money - 8 hour marinade with mix, lemon juice, oil, and yogurt. Then 25 mins in the oven, and 6 mins each side on the grill. 

[NateHitch 1282]

Always wanted to try lamb like that but haven’t worked up the nerve.

Was incredibly easy, took around an hour start to finish. Followed this recipe but used Dijon rather than the sauce he had

https://www.atbbq.com/thesauce/videos-pistachio-crusted-rack-of-lamb/

[McCroskey 1504]

Got a nice butt going today.








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[RMac5 1551]

I’m a fan of lamb as well, two million coyotes can’t be wrong.

[Landomatic 3813]

Grilled swordfish with a fresh watermelon salsa and a side of bacon truffle parmesan risotto.  Swordfish is very underrated imo

[Bevo Num1 1011]

Never cooked beef dino ribs before. These came out great.

[Party_Taco 3723]

Pissed that I had to pull this dude early, but the wife was getting antsy to eat as it was already 9PM... what I get for drinking too much tequila last night. Still, turned out tasty...

[Chewbacca 7767]

Da fuq happened to your bark and fat? Did you watch the trimming video above?

[Party_Taco 3723]

I use AF’s method, but this isn’t a packer as those are impossible to get in MD, so results vary wildly...

[BHMCruiser 1813]

Maryland is the worst.

So glad I don't live there anymore

[Fat Bastard 600]

Made an assortment of Persian kabobs last night. Sorry for the shitty pics. As soon as I put the trays down people were scarfing. We have koobideh (ground beef), chenjeh (tenderloin chunks), joojeh (chicken breast chunks) and off to the side you can make out some of the tahdig (crispy rice).







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[Party_Taco 3723]

Maryland is the worst.
So glad I don't live there anymore

Eh, we like it well enough, but the BBQ and needed supplies to make your own are certainly lacking.

[BHMCruiser 1813]

1 hour ago, Party_Taco said:

Eh, we like it well enough, but the BBQ and needed supplies to make your own are certainly lacking.

Where do you live? The Harris Teeter near Ft. McHenry and the Eddie's in Roland Park in Baltimore both had good butcher shops and would order anything, but that was five years ago. 

[BearCountry11 1234]

Picanha steak reverse sear on a PK grill. 10/10 would eat again.







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[Blotto 23490]

 

[CTXMustang 518]

Back up in Connecticut. Made lobster rolls a few nights ago.





Shrimp tacos two nights ago.




And burgers on homemade Challah last night.

[BearCountry11 1234]

Damn that challah came out perfect.  Everything looks amazing!

[Hank_Hill 18793]

That’s the most Connecticut looking burger I’ve ever seen.