Things We're Cooking

[Across The Field]

try the pecan pellets…sweet and lite smoke flavor.

I picked some of those up and did those with maple for a pork shoulder a few weeks ago. Damn fine.

 

[Bayou Tiger]

View attachment 215200 View attachment 215201 View attachment 215202 View attachment 215203 View attachment 215204 More wings

Next time you do wings give this a try....you will be amazed at the flavor!

Season the wings however you want with whatever you want.

It is the smoke flavor I am suggesting here.

Cedar plank. Use that. Yep, the one people use to cook fish on.

Just break in into smaller pieces and add to coals.


It will give the chicken a very spicy flavor without adding a lot of spices. Very good mixed with a bit of pecan too.

 

[night]

https://www.foodnetwork.com/recipes/food-network-kitchen/thai-chicken-soup-recipe-2105133


This is an extremely easy recipe. I personally like a little more onion, garlic, and lime than what the recipe calls for.

 

[night]

https://www.foodnetwork.com/recipes/food-network-kitchen/thai-chicken-soup-recipe-2105133


This is an extremely easy recipe. I personally like a little more onion, garlic, and lime than what the recipe calls for.

Also, I couldn’t imagine making it without some extra spice (I use bird’s eye Thai peppers).

 

[romeo212000]

https://www.foodnetwork.com/recipes/food-network-kitchen/thai-chicken-soup-recipe-2105133


This is an extremely easy recipe. I personally like a little more onion, garlic, and lime than what the recipe calls for.

Also, I couldn’t imagine making it without some extra spice (I use bird’s eye Thai peppers).

Im gone give this a try this week. Any thoughts if I don’t have access to birds eye peppers? I was trying to figure out how to spice this up. How many do you usually add?

 

[night]

Im gone give this a try this week. Any thoughts if I don’t have access to birds eye peppers? I was trying to figure out how to spice this up. How many do you usually add?

I would say serranos are similar in heat. It depends what on what your preference is so I guess start with 1 or 2 and see how it tastes and work from there.

 

[mrwallace2ku]

PICS OR GTFO!

 

[romeo212000]

I would say serranos are similar in heat. It depends what on what your preference is so I guess start with 1 or 2 and see how it tastes and work from there.

Found some thai chilies. Great recommendation. The base is definitely there. I need to find a way to add some depth and complexity.

 

[night]

Found some thai chilies. Great recommendation. The base is definitely there. I need to find a way to add some depth and complexity.

A base is a great way to describe it. It needs a few personal tweaks but it's fast, easy, healthy, and tastes great. I'm glad you liked it.

 

[mrwallace2ku]

PICS OR GTFO!

nice smoke rings….

 

[williewilliejuan]

Wife got me a Pit Boss vertical smoker for Christmas. Got it a little early because she needed my help picking it up. Doing some beef ribs to break it in. They’re near the end of a six hour smoke. I’ll see how they turn out.

 

[Edisto_Tiger]

This Year’s Christmas dinner will be Greek. Going with Chicken and pork souvlakia, Greek salad, and baklava.

Last year we did England with beef Wellington.
The year before was Germany and Saurbraten, spatzel, and red cabbage.
The year before that was Mexican, which is where the tradition started.

 

[Edisto_Tiger]

 

[Dolemite censored]

This Year’s Christmas dinner will be Greek. Going with Chicken and pork souvlakia, Greek salad, and baklava.

Last year we did England with beef Wellington.
The year before was Germany and Saurbraten, spatzel, and red cabbage.
The year before that was Mexican, which is where the tradition started.

Greek? That "pork" may have been a beagle...

 

[Hang_On_Sloopy08]

Got two dry aged rib eyes about 2 inches thick ($73). Better be damn good, gonna try making a miso butter steak sauce. Had this steak sauce last month at a chop house in Ann Harbor and haven't stopped thinking about it since.

 

[romeo212000]

Taking a shot at roasting a rack of lamb. Got a paste of thyme, rosemary, and Garlic on the fat side. Gonna roast at 450 for ~25 minutes and try my hand at making a gravy/pan sauce with the drippings.

 

[Used 2 B Hu]

Beef

 

[Cobrabit]

Did a pork belly, burgers, and wings over the weekend in the smoker (hickory and pecan)that ended up pretty good. At least everyone enjoyed them.

 

[Cobrabit]

My first brisket will be attempted this year. I know it'll be a long cook/smoke, so I picked up an A-Maze-N pellet smoker box in the fall (never got a chance to use) that should give around 10 hours of consistent smoke in my Masterbuilt vertical smoker. I'll call around to some local butchers to see if there's another option versus the brisket I've seen at Wal-Mart, but in my area it may be hard to find (similar to the pork belly, but I've got a "guy" now a couple times a year I can get the belly from and have three in the freezer now for summer get togethers).

Don't expect greatness from the first attempt, but if you've done a few briskets before, what are some pointers you wouldn't mind sharing?

 

[Across The Field]

My first brisket will be attempted this year. I know it'll be a long cook/smoke, so I picked up an A-Maze-N pellet smoker box in the fall (never got a chance to use) that should give around 10 hours of consistent smoke in my Masterbuilt vertical smoker. I'll call around to some local butchers to see if there's another option versus the brisket I've seen at Wal-Mart, but in my area it may be hard to find (similar to the pork belly, but I've got a "guy" now a couple times a year I can get the belly from and have three in the freezer now for summer get togethers).

Don't expect greatness from the first attempt, but if you've done a few briskets before, what are some pointers you wouldn't mind sharing?

Don't open your smoker at all if you can help it. If you don't have a Bluetooth thermometer, it'd be a great pickup. You can buy the Weber ones on Amazon for pretty cheap, ~$25-30. I use it quite a bit. You can monitor the temp on your phone and it's pretty accurate. You want to make sure you keep the temp as consistent as you possibly can, which is a hell of a labor given the long smoke time.

Also, don't get too cute with the seasoning. Marinating it overnight is a great way to get some good flavor into it (I've used Worcestershire sauce and some spices in the past and it's turned out great). You don't need much more than salt and pepper. If you have room on your grill top, try putting a cup of Worcestershire sauce and water on it alongside the brisket while it smokes.

Lastly, when you're picking out the brisket, try and find the most evenly flat one you can find to make sure it cooks evenly.

Don't get pissed if it doesn't come out amazing the first time. Brisket isn't the easiest thing to smoke by any means, and you're not experienced with it. The process is a lot of fun, though. Good luck