Shit I've Cooked Lately

[pops 7,005]

14 minutes ago, ROFL BOX said:

Pics of griddle?  I don't follow the show y'all are referencing.

https://www.bbqguys.com/evo/professional-classic-wheeled-cart-flattop-propane-gas-grill

[ROFL BOX 6,649]

What's the extra special about that other than a large stainless top?

[pops 7,005]

1 minute ago, ROFL BOX said:

What's the extra special about that other than a large stainless top?

No clue. I dont know if the top is thicker and more uniform heat delivery or what. But the stuff he does on it seems outside the scope of a Blackstone or whatever. Not 4100 bucks outside the scope,  but cool nonetheless. 

[ROFL BOX 6,649]

I mean, shit... if it's the stainless part that is awesome & makes it spiffy then spend a lot less on the entire rig & get a 6 burner Camp Chef for $ 650 & then find a kickass stainless top.

[shnsajax 3,591]

Just found Sam the cooking guy the other day. Dude can make some food.  Did his homemade naan chicken taco things. 
And now I want a round flat top. 

I appreciate the minor fuckups and cussing as well.

The carne asada I made from this was awesome as well. And I need to do the breakfast chorizo hash tacos he did as well.

[shnsajax 3,591]

No clue. I dont know if the top is thicker and more uniform heat delivery or what. But the stuff he does on it seems outside the scope of a Blackstone or whatever. Not 4100 bucks outside the scope,  but cool nonetheless. 

I think it’s just the way it’s built into the entire outdoor kitchen.

[Party_Taco 3,742]

Ginger chicken with rice and peanut sauce got the job done.

[pops 7,005]

Probably more work than it was worth, but fuck it. Everything done on the smoker other than the rice. And yeah, I think I posted something similar lately, suck it. 

Smoked a small shoulder, roasted some hatch chilies, corn on the cob on coals and cut off and put in the stuffing. Black beans. Blistered cherry tomatoes on the side. Topped with a crema lime sauce and smoked mozzarella.  Poblanos were the stuffed peppers. 

[ChickenSandwich 9,843]

Fried up some fresh caught speckled trout

 

[pops 7,005]

Chicken parmo using Sam the cooking guys recipe. 

[Cheeseweasel 26,438]

I'd kill a man for those onion rings.

[Santo89 18]

On 8/1/2021 at 9:29 PM, elfenix said:

Fried chicken? Fried chicken!




 

My LAwd

[Bogeywon 2,519]

Olive oil chicken cherry tomato’s spinach garlic. Salt and pepper on the chicken. Use a good amount of olive oil the spinach will eat it up. Make angel hair pour over top. Easy good pasta 

[Post Oak 20,254]

Creamy Creations Homemade Vanilla and Midnight Cookie Dough.  It's really just a delivery vehicle for chocolate syrup, caramel, pecans and coconut.

 

[hookemATL 11,800]

[Incredulity 11,679]

[ROFL BOX 6,649]

Clock shot is interval between checking, basting w/ sauce, etc.

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[Etexhorn13 3,052]

My basil plant was getting a little unruly and I needed something that would use a lot of it, so pesto pizza was born. Would definitely make again.

[Reynolds Woodcock 4,785]

Peak tomato season. Only one thing to do

 

[hookemATL 11,800]

1 hour ago, Reynolds Woodcock said:

Peak tomato season. Only one thing to do

 

 

nommie nomzzzz

[Anastasis 23,479]

Looks like a proper tomato ration. 

[CoachTex 2,628]

shrimp tacos.

[Etexhorn13 3,052]

I bought a shawarma pan so I decided to give it a whirl today. I also made some toum to go along with it, which is basically just a fluffy garlic/oil sauce.

[Zepol87 9,188]

That looks fucking awesome. 

[BearCountry11 1,234]

I would eat that

[Zepol87 9,188]

On 8/12/2021 at 9:56 PM, pops said:

Chicken parmo using Sam the cooking guys recipe. 

Did you tweak it all? Giving it a go tomorrow night. Always enjoyed Sam the Cooking Guy recipes

[pops 7,005]

17 minutes ago, Zepol87 said:

Did you tweak it all? Giving it a go tomorrow night. Always enjoyed Sam the Cooking Guy recipes

Nope. Did it just how he did. I would make a little more of the gravy than he did but that would be it. 

[Reynolds Woodcock 4,785]

1 hour ago, Etexhorn13 said:

I bought a shawarma pan so I decided to give it a whirl today. I also made some toum to go along with it, which is basically just a fluffy garlic/oil sauce.

Fuck yeah.

[BurntOrange&White 39,934]

On 8/14/2021 at 8:49 AM, Etexhorn13 said:

My basil plant was getting a little unruly and I needed something that would use a lot of it, so pesto pizza was born. Would definitely make again.

Are those really big tomatoes or just really small pizzas? haha

[Etexhorn13 3,052]

30 minutes ago, BurntOrange&White said:

Are those really big tomatoes or just really small pizzas? haha

Those are 8.5” flatbread crusts, so the pizzas are definitely on the small side. 

Edited August 16, 2021 by Etexhorn13

[Etexhorn13 3,052]

Nvm

Edited August 16, 2021 by Etexhorn13

[pops 7,005]

18 hours ago, Etexhorn13 said:

I bought a shawarma pan so I decided to give it a whirl today. I also made some toum to go along with it, which is basically just a fluffy garlic/oil sauce.

More info,  please

[Etexhorn13 3,052]

1 hour ago, pops said:

More info,  please

Shawarma platter from Amazon.
 

I used 2 lbs chicken thighs, plus a few breasts I had taken out of the freezer… I’d stick to just 2 lb of chicken though because I had way too much and it took longer to cook. Marinated in olive oil, juice from one lemon, 4 oz Greek yogurt, then cinnamon, cumin, onion powder, paprika, salt, allspice, turmeric, and 4 minced garlic cloves. (Any shawarma marinade should work if you need measurements for this) I cooked indirect in my Kamado grill at about 400-425 but finished in the oven since it started raining. 

Toum: peel about one head of garlic. I usually crush it under a knife to get the skin off; either do this amor slice down middle, and if there are any greens stems remove then. Place in food processor with a pinch of salt and half a lemons juice and start it running til it gets to a pasty substance. Add 1/4 cup vegetable oil at a time (total 1 cup) while running food processor and let it run for 10-15 min, or until it becomes fully emulsified and will get kinda fluffy. You may want to add a little bit more oil if it’s too garlicky - this stuff is potent. 

[pops 7,005]

1 hour ago, Etexhorn13 said:

Shawarma platter from Amazon.
 

I used 2 lbs chicken thighs, plus a few breasts I had taken out of the freezer… I’d stick to just 2 lb of chicken though because I had way too much and it took longer to cook. Marinated in olive oil, juice from one lemon, 4 oz Greek yogurt, then cinnamon, cumin, onion powder, paprika, salt, allspice, turmeric, and 4 minced garlic cloves. (Any shawarma marinade should work if you need measurements for this) I cooked indirect in my Kamado grill at about 400-425 but finished in the oven since it started raining. 

Toum: peel about one head of garlic. I usually crush it under a knife to get the skin off; either do this amor slice down middle, and if there are any greens stems remove then. Place in food processor with a pinch of salt and half a lemons juice and start it running til it gets to a pasty substance. Add 1/4 cup vegetable oil at a time (total 1 cup) while running food processor and let it run for 10-15 min, or until it becomes fully emulsified and will get kinda fluffy. You may want to add a little bit more oil if it’s too garlicky - this stuff is potent. 

Is the moisture from the onion enough to keep it somewhat basted or do you baste with the fat/juices/marinade collecting on the plate as it cooks?  I'm all in on this shit. 

[Zepol87 9,188]

I am an idiot. I have one of those but bought it to make trompo at a cookout once. Why the hell did I never think to do Shawarma with it. 

[Etexhorn13 3,052]

37 minutes ago, pops said:

Is the moisture from the onion enough to keep it somewhat basted or do you baste with the fat/juices/marinade collecting on the plate as it cooks?  I'm all in on this shit. 

Between the thigh meat, onion on top, yogurt marinade, and cooking with indirect heat, it was definitely plenty moist. I don’t see why basting it with the juices at the bottom wouldn’t be a good idea though if you were  so inclined. The only parts that kinda dried out were the edges around the top couple thighs, but that mostly happened toward the end and it was basically just some skin/fat. The meat itself was perfect - if anything I probably could’ve cooked it a little longer but I knew the outer parts of the meat would be fine. 
 

https://www.foodnetwork.com/recipes/food-network-kitchen/yogurt-marinated-grilled-chicken-shawarma-9961050

 

This was the marinade recipe I used btw. I based most of the rest of the process off it, just with a few modifications. I might suggest smoked paprika instead of regular, and maybe a touch of cayenne, to cut through the sweetness of the cinnamon a little bit. 

Edited August 17, 2021 by Etexhorn13

[Zepol87 9,188]

Didn't make Parmo. My gf forgot a few ingredients. So just went with Sam the cooking guy recipe for chicken parm.

Turned out pretty good

 

 

[Anastasis 23,479]

shrimp etouffee omelet. 

 

[Anastasis 23,479]

Redfish.  Made a little sauce with some melindas green sauce, sour cream and mayo. 

 

[Anastasis 23,479]

Oh and the appetizer. 

[Zepol87 9,188]

Everything you made looks badass.

I went easy but been craving these. Chicken flautas was my favorite high school snack my grandma would make after practice. 

 

 

Edited August 21, 2021 by Zepol87

[Zepol87 9,188]

[mchookem 16,338]

carne guisada

i just made it up/guessed. probably spicier than the norm, that's how my mate likes it 😊

i use the biggest top sirloin steak from a Costco pack, ~14-16 oz, makes just the right amount. 

 

[ChickenSandwich 9,843]

Blackened spec trout and taco

 

Edited August 27, 2021 by ChickenSandwich

[BearCountry11 1,234]

Chicken adobo (Joshua Weissman recipe) last night. Tasted even better as leftovers today - adding this one to the lineup.











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[Etexhorn13 3,052]

11 hours ago, BearCountry11 said:

Chicken adobo (Joshua Weissman recipe) last night. Tasted even better as leftovers today - adding this one to the lineup.











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Can you give me linky to recipe?

[BearCountry11 1,234]

Can you give me linky to recipe?

https://www.joshuaweissman.com/post/perfect-chicken-adobo


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[South Austin 52,523]

23 hours ago, BearCountry11 said:

Chicken adobo (Joshua Weissman recipe) last night. Tasted even better as leftovers today - adding this one to the lineup.











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That looks outstanding.

[oSuJeff97 3,435]

Another weeknight favorite in my house. Arroz con pollo. Used green and red bell peppers and Italian parsley from my garden. The rice is the star of this dish. So good.

I like to have a little hummus on the side and put a little dollop on each bite of chicken. 

 

[956 Worldwide 34,736]

It wasn’t actually me that cooked this. But surly still needs to see me having a homemade cream cheese kolache (tvarohový moravský koláč).Except this one was homemade this morning at a friend’s house in Prague.