Cooking/Food thread

[gerhard1]

That does sound yummy but I believe shrimp and scallops instead of chicken is how I would like it best.
I love me some seafood alfredo

Thank you. I also stir fry a bit using chicken and julienne ham. I have been meaning to try something with shrimp, as my wife enjoys seafood. Earlier in the thread, I mentioned a Filipino dish called pancit. We just got a new food processor and I'd like to try the thing out.

 

[xseler]

When I use my wok, I substitute Seven Seas Italian dressing instead of oil. It's really good when doing chicken, onions, peppers, and mushrooms!

.

 

[gerhard1]

When I use my wok, I substitute Seven Seas Italian dressing instead of oil. It's really good when doing chicken, onions, peppers, and mushrooms!

.

I'll try that; thank you.

 

[Glock 40]

Next stop some Franks hot sauce or BBQ sauce. Wife has some homemade potato salad inside. Need another Corona my currentone one is empty.

 

[jmike314]

Great day today.
Should’ve mowed the lawn.
Went shooting instead.
Got a late start on dinner.

Full rack of spare ribs.
Decided to make an attempt at trimming to StL. Not great.....but it’ll do.
Worked up a rub and hit it hard.
Fired up the grill and off we go.
Pulled the trimmings for a snack.
Ribs got a little more to go.

Days like these have to be enjoyed.

All done. Trim job missed the mark but I still got damn tasty ribs.

“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi

 

[jmike314]

Another great day out.
Actually got a lot of work done.
Took a break to fire up the smoker and try something different.

Rump Roast.

Brined it overnight and then hit it with Wheeler’s Original Rub. Smoked it at around 215 with some pecan & hickory wood and at about 2.5 hours I pulled it off at 137 IT. Gonna be sammiches tomorrow.

“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi

 

[dennishoddy]

Another great day out.
Actually got a lot of work done.
Took a break to fire up the smoker and try something different.

Rump Roast.

Brined it overnight and then hit it with Wheeler’s Original Rub. Smoked it at around 215 with some pecan & hickory wood and at about 2.5 hours I pulled it off at 137 IT. Gonna be sammiches tomorrow.

“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi

How is the saltiness of the meat since you brined it?
We had a corned beef in the freezer and I decided to put it on the traeger after dividing it into three sections as there is only two of us to eat it. Soaked it in water for about 30 minutes before putting it on the Traeger for 5 hours at 225 degrees and wrapping for two.
Amazingly tender but it was so salty we couldn't eat it as slices.
Probably get a head of cabbage and put it there where the saltiness will be diluted. Kind of disappointed as I thought it was going to turn out with a nice flavor.
We still had some fresh garden asparagus sauteed in olive oil lightly and then put into a dish with some parmesan cheese melted over the top in the MW and a kale salad to eat.

 

[jmike314]

How is the saltiness of the meat since you brined it?
We had a corned beef in the freezer and I decided to put it on the traeger after dividing it into three sections as there is only two of us to eat it. Soaked it in water for about 30 minutes before putting it on the Traeger for 5 hours at 225 degrees and wrapping for two.
Amazingly tender but it was so salty we couldn't eat it as slices.
Probably get a head of cabbage and put it there where the saltiness will be diluted. Kind of disappointed as I thought it was going to turn out with a nice flavor.
We still had some fresh garden asparagus sauteed in olive oil lightly and then put into a dish with some parmesan cheese melted over the top in the MW and a kale salad to eat.

Not salty at all. I used salt, sugar, garlic, & Worcestershire sauce in the brine. I used less salt than I’ve normally done with chicken - wasn’t sure how it was going to turn out. I’ll probably use more next time.
And then used the rub plus black pepper & garlic powder before putting it on the smoker.

I am definitely not a person who is fond of salty food. I never add it to cooked food.


“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi

 

[ConstitutionCowboy]

Made some Indian pudding from scratch last night. (That's feather Indian.) Man, I don't know why I waited so late in life to make some like my Grandma(Dad's mother) taught my Mom to make. We had it at least twice a month when I was a kid! Now to find some of that really dark - almost black - bread that came in a can!

Woody


INDIAN PUDDING

INGREDIENTS:

3 Cups Milk

1/4 Cup (1/2 Stick) Butter

1/4 Cup Yellow Cornmeal

2 Tablespoons Flour

1/2 Teaspoon Salt

1/4 cup Molasses

2 Eggs, beaten

3 Tablespoons Granulated Sugar

1/2 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/2 Cup Raisins(Optional)

DIRECTIONS:

1) Scald the milk and butter, keep it hot.

2) Preheat oven to 250° F

3) Make Cornmeal Milk-Base - In separate bowl, mix cornmeal, flour, and salt. Stir in the molasses. Thin the mixture with about 1/4 cup of the scalded milk a little bit at a time, then gradually add the mixture back in with the scalded milk. Cook, stirring until thickened.

4) Temper the Eggs, Combine With the Milk-Cornmeal Mixture - Temper the eggs by slowly adding 1/4 cup of the hot milk-cornmeal mixture to the beaten eggs, whisking constantly. Add the egg mixture back into the hot milk-cornmeal mixture, stir to combine.

5) Add the sugar and spices; stir until smooth. (If clumpy, run it through a blender to smooth it out.) Stir in the rasins if desired.

6) Bake in a 1-1/2 quart shallow casserole dish for about 1-1/2 hours at 250°F. Test with toothpick.

7) Cool for about an hour to be at its best. Warm it up if it has been chilled.

Serve with whipped cream or vanilla ice cream.

 

[jmike314]

Ain’t letting a day this nice go by without getting my cook on.

Today........beef short ribs.

Seasoned with black pepper, garlic powder, and Wheeler’s original rub. Got the Weber Smokey Mountain going at 225-250F and away we go. Ribs got spritzed every 45 minutes. After about 5.5 hours the internal temp was at 205F.

Dinner is served.

“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi