(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • Latest reply 1 day ago by Nevus
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    There are 2,256 posts in this topic. You are on page 14 of 46.
    #651 1 year ago

    Actually we are up in Williams for the weekend about 5 mins from Route 66. Driving through town all the restaraunts were really busy. No thanks for us, we are still just fine hanging out with the kids.

    #652 1 year ago

    Started this morning off using the griddle to cook breakfast for the first time. Pancakes with peanut butter chips and chocolate chips along with scrapple. Cooked the eggs at the end. Loving the griddle for breakfast!

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    #653 1 year ago

    Sunday night pasta. not bothering to make the pasta for one person, but the bacon is home made.

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    #654 1 year ago

    Beef Ribs for dinner

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    #655 1 year ago

    Mmmn. Wife made a couple pizzas today

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    #656 1 year ago

    In upstate NY they make an upside down pizza too.

    #657 1 year ago

    This is what it’s like cooking without a black stone griddle, heartbreaking.

    #658 1 year ago

    Half cut eating tonight. Pulled pork sandwich with homemade bread and butter pickles and a slice of lasagna. If I was sober I would have made coleslaw

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    #659 1 year ago
    Quoted from djreddog:

    Started this morning off using the griddle to cook breakfast for the first time. Pancakes with peanut butter chips and chocolate chips along with scrapple. Cooked the eggs at the end. Loving the griddle for breakfast![quoted image]

    My wife just ok'd a new Blackstone for the patio it will share space with my three Weber kettles.

    #660 1 year ago
    Quoted from romulusx:

    My wife just ok'd a new Blackstone for the patio it will share space with my three Weber kettles.

    Congrats! You are going to love it!

    #661 1 year ago
    Quoted from romulusx:

    My wife just ok'd a new Blackstone for the patio it will share space with my three Weber kettles.

    Man, I should have bought stock in that company when this thread started.

    #662 1 year ago
    Quoted from dirkdiggler:

    Half cut eating tonight. Pulled pork sandwich with homemade bread and butter pickles and a slice of lasagna. If I was sober I would have made coleslaw
    [quoted image][quoted image]

    Bread and butter pickles are so good...are they easy to make?

    #663 1 year ago

    Chicken and chippees for dinner.

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    #664 1 year ago
    Quoted from Pinballlew:

    Bread and butter pickles are so good...are they easy to make?

    Wife made them last fall for the first time. Got a recipe from a neighbor. They're fukn awesome. Don't think it's much beside onions, pickling cucumbers, mustard seeds, vinegar. She's planting about 15 plants this week. I said I'd like to try making spicy, bread and butter and garlic dills this fall.

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    #665 1 year ago

    My kid wanted chicken nuggets. I used this recipe.


    I had everything except the mushroom powder. Best fried chicken I've ever made.

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    #666 1 year ago

    Tempura King Prawns, Hot and sweet curry sauce and coconut rice.

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    #667 1 year ago

    Relented and showed a plated meal.

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    #668 1 year ago

    Burgers today. With little dog burgers also.

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    #669 1 year ago

    Tri-Tip medallions with chimichurri and some smoked thighs from yesterday...I ate so much, time to pass out from the poolside day drinking!

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    #670 1 year ago

    Smoked some Fred Flintstone beef ribs today.

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    #671 1 year ago

    A few days ago I was heating some frozen Buffalo wings in the oven.

    I was experimenting with using this wire basket thing over the pan to make turning them fast and easy.

    I took the pan out of the oven with potholders, and not even thinking I just grabbed the wire handle of the basket with my bare hand to flip.

    Please do not try that at your home.

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    #672 1 year ago

    Most of my cooking is done for my clients. Here I have herb grilled Mahi Mahi, roasted sweet plantains, sautéed purple cabbage, and mango banana salsa.

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    #673 1 year ago

    My wife texted me the other day "I'm heading to the grocery store, do you need anything?". My response was "Grab me a chunk of meat to smoke".

    She came home with this bad boy!

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    Threw it on the smoker with some Apple wood at 225 until it hit 120 degrees. Yanked it off and seared it on the sear box as hot as I could for 60s on each side. Then I give it a 10 minute rest with some compound herb button.

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    #674 1 year ago

    Was it good?

    #675 1 year ago

    Homemade stuffed shells with ground chicken meatballs

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    #676 1 year ago

    Venison burgers with onions, garlic, rosemary, and thyme

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    #677 1 year ago

    Maybe there are some BBQ experts here that can help me out. I put on a full brisket at around 11:30 last night. The plan was 8 hours at 195 degrees, wrap, 8 hours at 250, rest for 2. We lost power at 5:45AM. I didn't realize until about 7:30AM. I pulled it, it looks fantastic. I wrapped it and cranked it up to 250 and put it back on. It's a Traeger so it really isn't well insulated. The grill was cool to the touch. It cools down fairly quickly. Internal on the brisket was around 116, so the meat didn't get cold. Think it will be fine?

    #678 1 year ago

    Baked some peanut butter, sweet potato cookies for my best bud this morning

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    #679 1 year ago
    Quoted from Shredso:

    Maybe there are some BBQ experts here that can help me out. I put on a full brisket at around 11:30 last night. The plan was 8 hours at 195 degrees, wrap, 8 hours at 250, rest for 2. We lost power at 5:45AM. I didn't realize until about 7:30AM. I pulled it, it looks fantastic. I wrapped it and cranked it up to 250 and put it back on. It's a Traeger so it really isn't well insulated. The grill was cool to the touch. It cools down fairly quickly. Internal on the brisket was around 116, so the meat didn't get cold. Think it will be fine?

    From what I'm reading it takes longer than 2 hours for the meat to go bad, hopefully I'm ok. Brisket came up to 200 in less than 4 hours, I was expecting closer to 8. I'm going to check the temps on my Traeger next cook, I wonder if it's running hot. I've had the same thing happen with ribs. The probe has little resistance in the flat reading 205ish, the point had a little more resistance reading just over 200. I've never cooked a point so I'm not sure what it should feel like. It's in the cooler for a long rest now, will report back later. Hopefully not from the toilet. Ha!

    #680 1 year ago
    Quoted from Pinballerchef:

    Most of my cooking is done for my clients.

    That's what I call my family these days too.

    #681 1 year ago
    Quoted from Shredso:

    Maybe there are some BBQ experts here that can help me out. I put on a full brisket at around 11:30 last night. The plan was 8 hours at 195 degrees, wrap, 8 hours at 250, rest for 2.

    I do brisket and pork shoulders the same on my Traeger. Cook with a temperature of 275 And wrap the meat when it reaches 170° To help get past the stall. continue cooking until an internal temperature of 195. Full packer brisket’s usually take 12 to 14 hours and pork shoulders eight hours or so I think.

    #682 1 year ago
    Quoted from Shredso:

    I'm going to check the temps on my Traeger next cook, I wonder if it's running hot.

    Try to keep the Traeger in the shade when you’re cooking if you can

    #683 1 year ago

    BACON,BACON,BACON
    Cured, smoked, sliced.

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    #684 1 year ago

    It wasn't the best brisket I've made, not the worst either. The tip of the flat was a little dry, I think a lot of people just cut that off anyway. Smoke ring wasn't super defined, I probably shouldn't have wrapped it so early. Learn something new each cook!

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    #685 1 year ago

    Usually if I’m gonna do a brisket I buy a packer brisket from restaurant depot and trim it myself. That’s what I think of brisket when it has the flat and the point still attached is a full brisket, usually around 12 pounds.
    these pictures are from two years ago so it’s not really my best trim job.

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    #686 1 year ago
    Quoted from RVH:

    Usually if I’m gonna do a brisket I buy a packer brisket from restaurant depot and trim it myself. That’s what I think of brisket when it has the flat and the point still attached is a full brisket, usually around 12 pounds.
    these pictures are from two years ago so it’s not really my best trim job.
    [quoted image][quoted image][quoted image]

    This was a full brisket, about 15 pounds. I didn't do a great job trimming it. My knives need to be sharpened badly.

    #687 1 year ago

    Damn, you guys are making me want to pick up a brisket for this weekend! Not sure I want to baby sit it in 100 degree heat though...hmm

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    #688 1 year ago
    Quoted from Shredso:

    This was a full brisket, about 15 pounds. I didn't do a great job trimming it. My knives need to be sharpened badly.

    Aah, I in the past have allways used a Rapala fish knife and have only just recently purchased a nice boning knife

    #689 1 year ago
    Quoted from Chisox:

    Smoked some Fred Flintstone beef ribs today.
    [quoted image]

    man I wish I could find beef ribs like that!!!

    #690 1 year ago

    2nd batch of moms mushroom turnovers since this pandemic

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    #691 1 year ago

    Burgers open faced on gluten free bread. Bread brushed with garlic infused olive oil and grilled. Burger topped with parsley and chive white cheese. Can’t see due to covered in special sauce. Sauce is mayo, ketchup, mustard, chipotle chilluha. Sooo good

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    #692 1 year ago
    Quoted from dirkdiggler:

    2nd batch of moms mushroom turnovers since this pandemic
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    I talked the Lady of the house into whipping some of these up. I hurt myself... Thanks for sharing the recipe.

    #693 1 year ago

    Tacos Dorados

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    #694 1 year ago
    Quoted from Bax1:

    man I wish I could find beef ribs like that!!!

    It was a one-off at Costco. First (and maybe last) time I’ve seen anything like these around here. They sold whole racks of the plate earlier in the week, which I missed. They were so epically rich that I ate until I was queasy. I was so excited making them, my family didn’t get it and thought I was nuts.

    #695 1 year ago
    Quoted from Chisox:

    It was a one-off at Costco. First (and maybe last) time I’ve seen anything like these around here. They sold whole racks of the plate earlier in the week, which I missed. They were so epically rich that I ate until I was queasy. I was so excited making them, my family didn’t get it and thought I was nuts.

    BLAT night, and everything pictured (sans countertop) is also from Costco.

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    #696 1 year ago

    I guess I got an early Fathers Day gift from my three sons!

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    #697 1 year ago

    Double butt getting smoked.

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    #698 1 year ago

    Mediterranean feast. Shish taouk chicken thighs and beef kafta on swords my mother in law gifted to me last Christmas.

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    #699 1 year ago
    Quoted from cdnpinballer:

    Mediterranean feast. Shish taouk chicken thighs and beef kafta on swords my mother in law gifted to me last Christmas.
    [quoted image][quoted image]

    Looks awesome. How do you make those kafta things? Is it minced beef?

    #700 1 year ago

    Flanksteak and some lamb burgers today. Making lunch for upcoming workweek. Not pictured is the large salad I made for aforementioned lunchboxorama.

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    There are 2,256 posts in this topic. You are on page 14 of 46.

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