(Topic ID: 265617)
Pleasant Hill, CA
Quoted from DavidCPA:Bacon wrapped oreos on the smoker
Not sure if this is real or trolling. (How are they?)
Quoted from bintzknocker:Not sure if this is real or trolling. (How are they?)
I’d eat the shit out of those. Sounds like heaven to me
Woolgoolga
I like sweet and salty out of all the imbalances (lemon slice biscuits, salted caramel, fruit with salt, fries dipped in thick shakes) but i think that's a bit to get my head around. Kids would love it as it appeals to their sense of adventure.
Quoted from Bowlingpin:This 13lb birthday present went down last weekend.
Dang that SRF meat is super pricy. I’ve never bought any myself.
Happy Birthday indeed!
Quoted from RVH:Dang that SRF meat is super pricy. I’ve never bought any myself.
Happy Birthday indeed!
Highly recommend!! Yeah, but it’s a treat/experience only a few times a year.. Occasionally they have 10-20% off deals.
Quoted from bintzknocker:Not sure if this is real or trolling. (How are they?)
Oh they are real... real good. I do them on my smoker (Traeger). Trick is you brush with maple syrup. Here is a link if you want to check them out. https://www.meatchurch.com/blogs/recipes/bacon-wrapped-oreos
Quoted from DavidCPA:Oh they are real... real good. I do them on my smoker (Traeger). Trick is you brush with maple syrup. Here is a link if you want to check them out. https://www.meatchurch.com/blogs/recipes/bacon-wrapped-oreos
I am so going to make these! Just sound so tasty!!
Quoted from DavidCPA:Oh they are real... real good. I do them on my smoker (Traeger). Trick is you brush with maple syrup. Here is a link if you want to check them out. https://www.meatchurch.com/blogs/recipes/bacon-wrapped-oreos
Meat Church has some really good rubs. I use their Holy Cow a good bit. I picked up some Holy Gospel, but haven't tried it yet.
Quoted from Bax1:I’m just cooking dinner
How long have you been watching that .... kind of hypnotizing
Ottawa, ON
Quoted from Bax1:Quarantine cooking has been slowing down again. Are there many still in quarantine? I’m still in it unfortunately
I just stopped posting. Besides going in weekly for groceries, my wife and I are still. Highlights of the summer was going to Costco when I swapped Fishtales for high speed. Going again this Saturday when I go to pick up a couple games.
Been on a fries kick lately. Haven't had takeout/fried fries in what 8 months now? At least 3x a week we're oven baking fries. Olive oil, salt, parmesan cheese and parsley has been my go to.
Also I LOVE Irish nachos. Run a bunch of potatoes thru the mandolin and bake them till they're a chip. Add taco beef, liquid nacho cheese, tomatoes, onions, jalapenos, cheese. Layer it up and bake for a bit is absolute heaven.
Quoted from dirkdiggler:I just stopped posting. Besides going in weekly for groceries, my wife and I are still. Highlights of the summer was going to Costco when I swapped Fishtales for high speed. Going again this Saturday when I go to pick up a couple games.
Been on a fries kick lately. Haven't had takeout/fried fries in what 8 months now? At least 3x a week we're oven baking fries. Olive oil, salt, parmesan cheese and parsley has been my go to.
Also I LOVE Irish nachos. Run a bunch of potatoes thru the mandolin and bake them till they're a chip. Add taco beef, liquid nacho cheese, tomatoes, onions, jalapenos, cheese. Layer it up and bake for a bit is absolute heaven.
I hear ya. My summer was working on projects at the house. Highlight was a fellow pinsider came to me to trade games. I slowed down on posting in here too. Need to come up with some new things. Going to have to do those Irish nachos now after your description. 
I made friends with a guy who has a Thai wife. Always enjoyed cooking Thai food, but now i'm learning how to make my favourite dishes authentically.
Starting with my favourite last week, Jungle Curry. She wouldn't come over and cook it for me until she could find finger root. Most online recipes don't even call for it, but she say's you can't cook it without it. Bought a kilo of fresh small green pepper corns on the vine for the same dish, split them up into small bags and have enough frozen to last her and me a year or more.
She also did a massaman curry, pad thai, tom yum and rice all in an hour and a half. Great day and left food here for me for a week.
Next time i'll take photo's.
Probably should go in the confessions thread (it needs some actual confessions lately), but I'm scared to make a dipping sauce in front of her. I've showed chefs how to balance a Thai dipping sauce, but i'm going to pretend i don't know how to make one.
Jungle curry is fucking hot. More like a soup than a traditional curry (no coconut milk). I order pet, pet pet when i order in Thailand or from a Thai restaurant here, so it's Thai sytle fucking hot, not western style. you guys from North America should be good with it as you handle chillies better than most westerners.
This is the only one i could find with the fingerroot she said had to be in it,
As usual, i won't be looking at the measurements, only ingredient list and just creating balance from there. This one is also a vegan recipe, I'm positive i can improve on that with some chicken, bbq pork and prawns. Waan also used red curry paste in hers, although she fried it black and added the fingerroot that i had pounded to a paste for her, where in the massaman the same paste went into stock and wasn't fried.
She was pretty impressed i was able to source these as they had alluded her and she said that it was the other ingredient she couldn't make it without. we got one bag each and i split mine into 8 or 9 smaller bags and vacpacked them all into one larger vac bag to freeze as portions.
Quoted from Bax1:Cool weather means comfort food! See you around 6:30 tonight!
[quoted image]
About 1/2 hr left. Waiting around for that final product. 
Cheese topped burritos.
Start half cup of rice with 1 cup of water. Heat until boiling. Reduce to low and cook 12-14min. Brown beef with onion. Drain. Add taco mix (i don't use an entire packet) and water. Cook down. Add rice and salsa to ground beef and mix together.
20201028_210854 (resized).jpg20201028_210850 (resized).jpg
Put about a cup or two of the beef rice mix in an oven dish. Make burritos with beef mix. Place in oven dish. Top with cheese. Bake 8-10min @ 450f.
20201028_212955 (resized).jpg
For a side of sauce mix together some sour cream and salsa.
Can change the ground beef to black beans. Mash beans and instead of baking with cheese on top toast them in the pan for tostados.
Quoted from punkin:Good job Dirk. Some would tyhink the soup was the goal and the rest was the byproduct.
Would'tBlameThemForItPunkin
Yup. We had chicken and potatoes last night and the goal was soup all along. Will probably freeze 20 containers of soup and have a few pounds of pulled chicken for future meals. They had 11 lbs boxes on for $11 last week.
Quoted from dirkdiggler:They had 11 lbs boxes on for $11 last week.
Dang that's a good price. I just made chicken soup last weekend with the left overs of my rotisserie chicken up above.
A little snow can't stop me! Based on this recipe.
I didn't taste any smoke, they were on for about 40 minutes. I think I need some meatier wings so I can leave them on a little longer. I made the Nashville Chicken sauce, It was decent, but nobody chose it over the classic Franks and butter. I did like the Nashville dry on top of the Frank's for a little bite. I think he's being a little dramatic on the video. Even the Nashville sauce along with the dry rub wasn't nearly as hot as Prince's in Nashville. That had me sweating. Overall, smoking the wings first made for a quick deep fry and gave a nice crisp. Wings were excellent.
2020-10-30 17.42.31 (resized).jpg2020-10-30 17.44.40 (resized).jpg2020-10-30 18.58.34 (resized).jpg2020-10-30 19.01.51 (resized).jpg2020-10-30 19.15.50 (resized).jpgQuoted from Shredso:A little snow can't stop me! Based on this recipe.
I didn't taste any smoke, they were on for about 40 minutes. I think I need some meatier wings so I can leave them on a little longer. I made the Nashville Chicken sauce, It was decent, but nobody chose it over the classic Franks and butter. I did like the Nashville dry on top of the Frank's for a little bite. I think he's being a little dramatic on the video. Even the Nashville sauce along with the dry rub wasn't nearly as hot as Prince's in Nashville. That had me sweating. Overall, smoking the wings first made for a quick deep fry and gave a nice crisp. Wings were excellent.
[quoted image][quoted image][quoted image][quoted image][quoted image]
Man, those look tasty! I sometimes wish i had a deep fryer but my heart and waist doesn't
Quoted from dirkdiggler:No hamburger buns? Hot dog buns will do
WTH is that? I just ate and am now hungry again, THANKS.
Quoted from Atari_Daze:WTH is that? I just ate and am now hungry again, THANKS.
Bbq pulled pork with cider coleslaw. Threw the hot meat on a cheese slice to make it gooey. I'm stuffed
Quoted from dirkdiggler:Bbq pulled pork with cider coleslaw. Threw the hot meat on a cheese slice to make it gooey. I'm stuffed
You got me, doing a pulled pork shoulder for pinball lunch at comp on Sunday.
Look away if you think there's only one way to do something as you are sure to get offended, outraged maybe even.
Smoked Pork Shoulder
Start with a rubbed shoulder, sous vide at 74C for 18 hours.
Reply
Wanna join the discussion? Please sign in to reply to this topic.
Hey there! Welcome to Pinside!
Donate to PinsideGreat to see you're enjoying Pinside! Did you know Pinside is able to run without any 3rd-party banners or ads, thanks to the support from our visitors? Please consider a donation to Pinside and get anext to your username to show for it! Or better yet, subscribe to Pinside+!
