I can actually make that if I wanted to:coffee:
FOOD PR0N! D:
do it nucca
shit like this becomes child’s play afterwards (yes, mine)
Cosign sous vide food is awesome:tup:, here’s my sloppy joes with a spicy/sweet mushroom and chardonnay sauce topped with sharp cheddar, also NEVER use plain buns always toast them!
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Chicken almost done marinating in white wine, harisa paste, garlic, rosemary, olive oil, salt, pepper, and nutmeg.
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It was 80 degrees today so for a refreshing drink I mashed up and boiled strawberries, cherries, and blueberries in white wine. lemon juice, and seltzer water, it’ll be done in the fridge soon too.
It’s been stupid hot outside and beer isn’t cutting it; so I decided to go face first into the freakin’ heat and make brownies. Come at me, Sun.
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smoked meatloaf, similar to my regular recipe but I didn’t have everything I normally use so had to improvise a bit (and i didn’t mind the onion as fine as i should have lol). Wasn’t my best meatloaf, but still tastes good.
close up so you can kinda see t he smoke ring. I was trying to be careful to not oversmoke it since it’s ground meat and it takes smoke a lot easier than normal cuts of meat
sorry for the double post. I also made pound cake again, in my new loaf pans. I’ve been on a diet the past few months, but allowed myself a piece of this. So good. Perfect amount of crusty exterior to moist interior. It’s the oldschool recipe, and super delicious.
close up of the crack, super moist
“close up of the crack, super moist”
Sounds like something from the script of a porno
ITT: food porn
Spaghetti with meat sauce is my best dish, and it’s the best pasta you’ll ever have if you want the recipe. Rabbit2K7 I appreciate the suggestion to use vodka instead of red wine but vodka is mostly alcohol and has no fruity notes so after reducing it and burning off the alcohol it wouldn’t add much flavor.
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And some home made sangria which is one of the best drinks known to man.
Anyone here ever watch bbq pitmasters? seems to be a marathon today and I was watching a lot of it today. Just curious for the fellow smokers out there, when you put your meat on your smoker do you put it in an aluminum tray right away?
I’ve heard of it as an alternative to foil (well you use foil on the top to seal it in) when you “crutch” aka wrap meat in foil to help keep meat moist, prevent the meat from being oversmoked (often done with brisket. also, 3-2-1 ribs). Works well for ribs cuz the bones don’t break through like they can with foil (I had bones break my foil and leaked the apple juice I put in it). Anyhow, I’m seeing a lot of these pros putting meat in aluminum pans straight away (most of the time with some butter on the bottom) and allow the smoke to go around the top, then after a few hours they seal it.
Does this technique allow enough smoke circulation for the meat? I don’t wanna question them cuz they’re pros and competition level, but in my mind I would think that putting it right into the smoker allows more smoke circulation and a better bark. Though I think it’s an interesting idea and may toy with it this summer. Getting a lot of cool ideas from this show too. When I finally try brisket I wanna do 2. Both cooked the same way, but one I will put brown sugar, butter and maybe honey on top , and apple juice in the bottom, when I wrap it in the aluminum pan and foil. I saw a few people do it, so it seems common. I’m just not sure how the flavor is compared to plain old apple juice and rub in the foil/aluminum pan.
What do you mean by ‘aluminum tray’? Do you mean those disposable aluminum pans that people use to hold foods in at picnics etc?
When you used these pans, did you put the meat back on the smoker in the pans? When I used the 321 method, I made sure that when I cut my spares, there’s a little extra meat where the bones would were. When the meat starts to pullback, the bones aren’t exposed too much and thus they didn’t cut into the foil. I assume the problem would happen if you cooked baby backs though.
I’m interested in that aluminum tray thing though. I’ve been lurking a ton on the virtual bullet forums, but I haven’t seen any mention of this technique.
Alinea was amazing! Great food, great company, can’t beat that.
yeah those are what I mean. Just seems easier to toss meat into those pans and crimp the foil around the edge of that then to wrap it completely in foil. Some people use all foil some people used the aluminum trays/pans. I’ve read about it when I was looking up the 3-2-1 method of ribs. But didn’t realize how prevalent it was on the bbq circuit, nor did I realize some cook use it right away (uncovered) and then cover it after a while. I’m still not 100% sure about using the aluminum pan the entire time I just like the idea of smoke circulating all around the meat for a few hours before I wrap it.
And when I did ribs, I didn’t trim much. I took a little but of excess fat off and took off the membrane from the back but that’s about it. I probably should have trimmed the meat a bit.
This is where I first read about using those pans:
Hmmmmm…Interesting. I was thinking I might be able to try it out a little this week. Actually going to have my first ‘big party’ barbeque on Sunday with more than 3 people. I’m expecting 20 people or so, so I’m going to smoke some pork shoulders and whole chickens and make pulled pork and chicken sandwiches. I’ll try the crutch with the pork – I’ll have to put the pork on overnight Thursday, so I’ll post results on Friday.
yeah that sounds like a good idea. Like most techniques, some people do it and some people don’t. Seems to be a preference. Also if you’re doing chicken piece a lady did her chicken piece in a pan with just enough melted butter to coat the bottom of the pan. She seemed to think it helps the flavor and mouth feel of the chicken. I might try it next time I do chicken. And she is no slouch, she’s probably one of the top canadian bbq pitmaster (tons of awards, and grand championships), and she is in the grand finale of bbq pitmasters lol (if that means anything).
If this has been brought up I apologize but this thread is 17 pages long…Anywho, I’m looking for dishes that are healthy and real quick to make. I’m trying to eat better but I’m too lazy to prepare a proper meal. Every time I go shopping I tell myself I’m going to eat healthy but I keep falling back on frozen dinners. I’m looking for meals that take less then 30 minutes to make. Something that I can toss together while I’m getting ready or work or whip up real quick when I get home.
I want to see the SRK members’ best dish now. I’m pretty damn new to serious cooking but I’ve been working on and perfecting a recipe the past 2 weeks. So far I have the presentation down, but the taste is only acceptable. Still have some work to do.