(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

3 years ago


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  • 2,416 posts
  • 126 Pinsiders participating
  • Latest reply 1 year ago by punkin
  • Topic is favorited by 30 Pinsiders

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    There are 2,416 posts in this topic. You are on page 29 of 49.
    #1401 3 years ago

    Deep fried chicken samach!

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    #1402 3 years ago
    Quoted from punkin:

    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.

    I’m interested to see the rest of this cook. I normally do pork shoulder on a pellet grill but I have an Anova sous vide and some shoulder to cook so.
    I bet the most difficult part of smoking pork sous vide is keeping it lit.

    #1403 3 years ago

    Resting in the fridge for a couple of days till i'm ready for it now. It's perfectly cooked, but not smoked yet.

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    Last nights quick and dirty Tom Yum.

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    #1404 3 years ago

    Made a fresh batch of house maple rub and dropped it in the weber with some oak sticks.

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    #1405 3 years ago

    Congrats on the gnr @punkin! For how long do you smoke meat that's already "sous vided"? Personal experience is that the smoke flavour doesnt really stick..

    #1406 3 years ago

    An hour or more, i'm after the bark. If you want more smoke flavour you can smoke it before you sous vide.

    #1407 3 years ago

    Let’s hear about the house made maple rub!!

    #1408 3 years ago

    Pretty basic rub;

    Punkin’s BBQ Rub

    ½ cup white sugar
    ½ cup brown sugar
    ¼ cup coarse salt
    2 tsp garlic powder
    1 tsp cayenne pepper
    2 tsp ground cumin
    2bsp smoked paprika
    2 tbsp sweet paprika
    2 tsp ground black pepper
    1 tsp celery seeds
    2 tbsp maple powder
    1 tsp MSG
    1 tsp chilli powder
    2 tsp onion powder

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    #1409 3 years ago

    Shrimps, meat and baked potatoe. Prik nam plah as condiment.

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    #1410 3 years ago

    And ready for saucing.

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    #1411 3 years ago
    Quoted from punkin:

    And ready for saucing.

    I hope you got some vinegar mustard and pickles for samaches!
    Yum!

    #1412 3 years ago

    Served it with buns and coleslaw. They seemed happy enough.

    #1413 3 years ago

    Crustless mushroom, onion, bacon quiche. Served with some fried mashed potatoe cakes

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    #1414 3 years ago
    Quoted from dirkdiggler:

    Crustless mushroom, onion, bacon quiche. Served with some fried mashed potatoe cakes
    [quoted image][quoted image]

    Food looks good. But what impresses me is how clean your stove top is!!

    #1415 3 years ago

    YouTube does it again. This Tuscan chicken recipe came up in my thread. This was absolutely amazing!!!!

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    #1416 3 years ago

    Mother in law gave us some purple potatoes. Never tried them before. Going to try and make chips out of them for lunchtime Irish nachos.

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    #1417 3 years ago

    The purple potatoes make great chips that stay crunchie. The russet potatoes turned soft with all the cheese but still tasted excellent.

    I'll search out purple potatoes next time I want to make them again and go all purple

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    #1418 3 years ago

    Forgot to post last nights dinner. Tried a new sauce and that stuff is good!

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    #1419 3 years ago

    Tried my hand at some Beef Short Ribs last night. I had some Hickory rolling at 285 degrees for about 3 hours and then a nice little wrap with some beef bouillon. Rested for about 3 hours. They were awesome.

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    #1420 3 years ago

    damn those look good. I've always wanted to do short ribs but can never find a good price on them here. seem expensive for what they are.

    #1421 3 years ago
    Quoted from Bax1:

    damn those look good. I've always wanted to do short ribs but can never find a good price on them here. seem expensive for what they are.

    They weren't the cheapest, that's for sure. My wife got them at the local farmers market, so we paid more than your normal grocery store. They were $8.99/lb. I think that 4 bone rack was ~3lbs. It was definitely a nice piece of meat. We each only had one bone so there were two left over.

    Really nice marbling and a perfect fat cap. I didn't have to do much trimming at all.

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    #1422 3 years ago

    can see some great marbling under that rub!!! those look good!!

    #1423 3 years ago

    It was chilly today so I made some Turkey Chili with cumin and a little molasses. Sweet and slightly spicy.

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    #1424 3 years ago
    Quoted from bluespin:

    It was chilly today so I made some Turkey Chili with cumin and a little molasses. Sweet and slightly spicy.
    [quoted image]

    Looks lovely. I like mine superfckin hot and with alittle sour creme on the side.

    #1425 3 years ago

    Parm herb crusted pork chop with 4 cheese risotto and peas

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    #1426 3 years ago

    Chunky cod soup.

    Onions, garlic, chili, habanero, sour cream, white wine and cod.

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    #1427 3 years ago

    I know I’ve posted this before but man it’s just so good. Coconut chicken strips

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    #1428 3 years ago

    Gpot some in my fridge atm too. Is that to my recipe with the panko crumbs?

    #1429 3 years ago

    Yup need to use panko. Have to use gluten free ones for the wife

    #1430 3 years ago

    Surprised I’m going to be the first post for today. FIRE IN THE HOLE!!!!

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    #1431 3 years ago

    My first thanksgiving dinner. Made way to much since it was just me and the wife. No one else made thanksgiving dinner?

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    #1432 3 years ago

    ^^^^^^^ No, but if I did I would want it to look like that.

    #1433 3 years ago

    Stop on by and have a plate. I made way to much food

    #1434 3 years ago

    And that sweet potato casserole was probably the best I’ve ever had

    #1435 3 years ago
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    #1436 3 years ago

    Nice!!!!! I’m swinging by for a drink!

    #1437 3 years ago

    Australia. WTF is thankswhatsits

    But every day is a good day for a Sunday dinner, so good on ya's.

    #1438 3 years ago

    It when the US gets to have one of the 7 deadly sins with no remorse. Gluttony

    #1439 3 years ago

    The wife was angry when I started to add rub to the turkey. She said she didn't want a BBQ turkey, just a regular turkey. She didn't mind the result.

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    #1440 3 years ago
    Quoted 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.

    Damn those look good.

    My favorite rub is whatever the hell Boltons in Nashville does... pissed me off that they closed the location I used to go to to cash out on the land.

    #1441 3 years ago
    Quoted from Elvishasleft:

    Damn those look good.
    My favorite rub is whatever the hell Boltons in Nashville does... pissed me off that they closed the location I used to go to to cash out on the land.

    This was a simple home made rub, recipe was from the HowtoBBQRight youtube channel. I've also bought the rub directly from his store. It's much better than my home made one, although this one is very good.

    #1442 3 years ago
    Quoted from Shredso:

    This was a simple home made rub, recipe was from the HowtoBBQRight youtube channel. I've also bought the rub directly from his store. It's much better than my home made one, although this one is very good.

    Nashville hot chicken is its own thing but Ive never looked into how they do it.

    Most places these days do a sauce but the OG places like Boltons do rubs.

    I almost dont want to know because if I did I would make it all the time and be 350 lbs.

    Their "spicy" is over the top hot... even regular is too much for most people.

    https://www.facebook.com/BoltonsSpicyChickenandFish/

    #1443 3 years ago
    Quoted from Elvishasleft:

    Nashville hot chicken is its own thing but Ive never looked into how they do it.
    Most places these days do a sauce but the OG places like Boltons do rubs.
    I almost dont want to know because if I did I would make it all the time and be 350 lbs.
    Their "spicy" is over the top hot... even regular is too much for most people.
    https://www.facebook.com/BoltonsSpicyChickenandFish/

    We had Hattie B's and Party Fowl when we were in Nashville. The Bolton's had weird hours so we missed it. I've tried making it at home with mixed results.

    #1444 3 years ago
    Quoted from Shredso:

    We had Hattie B's and Party Fowl when we were in Nashville. The Bolton's had weird hours so we missed it. I've tried making it at home with mixed results.

    Yah Hatties Bs does huge biz but its a different thing.

    They plopped one right across the street from the old Boltons which is probably one reason they shut it down.

    Boltons is old school with mean servers and white bread with paper plates etc. but its worth checking out.

    Found this from the guys channel you recommended so now of course Ill have to try it.

    https://www.amazon.com/Kosmos-Nashville-Chicken-Seasoning-Spice/dp/B07PFR1QRN

    #1445 3 years ago
    Quoted from Elvishasleft:

    Yah Hatties Bs does huge biz but its a different thing.
    They plopped one right across the street from the old Boltons which is probably one reason they shut it down.
    Boltons is old school with mean servers and white bread with paper plates etc. but its worth checking out.
    Found this from the guys channel you recommended so now of course Ill have to try it.
    amazon.com link »

    The Kosmo stuff is decent, but it's expensive. The package is very small. I have that Wing Dust in a few different varieties. That one is my favorite.

    #1446 3 years ago

    Anyone has a air fryer? If so, how do you like it? Black Friday deal had it under $50

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    #1447 3 years ago

    I don’t have an air fryer but I know a few people at work that do and they love their air fryers.
    I will finally be cooking my turkey on the Traeger tomorrow and will be using Meat Church honey hog bbq rub and hickory pellets.

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    #1448 3 years ago
    Quoted from dirkdiggler:

    Anyone has a air fryer? If so, how do you like it? Black Friday deal had it under $50
    [quoted image]

    The square ones are better for fitting more food and I'd suggest a minimum of 6 quarts. They are great for reheating leftover pizza. I actually prefer air fried pizza.

    #1449 3 years ago
    Quoted from mcluvin:

    The square ones are better for fitting more food and I'd suggest a minimum of 6 quarts. They are great for reheating leftover pizza. I actually prefer air fried pizza.

    Thanks for the feedback. We had a large old school tfal but melted it. It's only me and my wife and we try to eat healthier/better so the less we can fit, probably the better. Still haven't decided if we're keeping it. Just saw that it was $75 off and thought I'd grab it

    #1450 3 years ago

    Mmmmmmm left overs!!!!

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