guss , now your just teasing me. Guess I’ll have to stop at the butcher shop tomorrow
(Topic ID: 265617)
After having the store-bought white corn tortillas with the steak and asparagus tacos a couple days ago, my daughter made homemade white corn tortillas tonight, so we had fried rockfish tacos with homemade coleslaw. Disappeared too fast to take pics... 
But, holy crap, get a tortilla press and make the tortillas from scratch if you can. Night and day difference in quality and chew.
Quoted from PinMonk:After having the store-bought white corn tortillas with the steak and asparagus tacos a couple days ago, my daughter made homemade white corn tortillas tonight, so we had fried rockfish tacos with homemade coleslaw. Disappeared too fast to take pics...
But, holy crap, get a tortilla press and make the tortillas from scratch if you can. Night and day difference in quality and chew.
Great, another kitchen utensil to buy?! My wife is going to shoot me....
Quoted from Shredso:Great, another kitchen utensil to buy?! My wife is going to shoot me....
Her uncle bought the tortilla press for her this week because he knows she likes to cook. I was like, "great, why do we need THAT?" - until the warm tortillas rolled in. She has unfortunately made a role for herself EVERY taco night now making fresh corn tortillas. They're great.
Quoted from PinMonk:She has unfortunately made a role for herself EVERY taco night now making fresh corn tortillas. They're great.
Doesn’t sound too unfortunate to me!
Quoted from fosaisu:Doesn’t sound too unfortunate to me!
Haha, it is for her. Now she will be expected to be part of the provider side of Taco nights instead of just a consumer! But for the rest of us in the family, it's a huge bonus. The fresh white corn tortillas are awesome.
Madison, WI
Quoted from benheck:My first attempt at fish & chips using my new Dutch Oven.
I need to dial in keeping the temperature constant, when more items are added the exothermic loss is much higher. Suggestions? Gas stove.[quoted image]
What kind of oil are you using? I use peanut and drop at about 415.
Quoted from benheck:My first attempt at fish & chips using my new Dutch Oven.
I need to dial in keeping the temperature constant, when more items are added the exothermic loss is much higher. Suggestions? Gas stove.
Exothermic loss is a Bitch!
Keep working on it and keep us informed.
Good work and thanks!
HaHa
Deep frying in my Ninja electric keeps temps consistent and easy with not to bad of a clean up.
I save the used oil in the freezer for next time.
I am Using peanut oil as well.
RVH
Quoted from benheck:My first attempt at fish & chips using my new Dutch Oven.
I need to dial in keeping the temperature constant, when more items are added the exothermic loss is much higher. Suggestions? Gas stove.[quoted image]
We’ve had good luck doing fried foods in a Le Crueset Dutch oven knockoff (Costco purchase) that we use on our Weber gas grill outdoors. The oil temperature recovers pretty quick after food is added and has the extra bonus off all the frying smell staying outdoors and cleanup is easy!
Ottawa, ON
Quoted from Erik:Slummed it up with store bought tortillas[quoted image]
Dude pull that chicken , it's done!!! 
Quoted from golfingdad1:Dude pull that chicken , it's done!!!
just 10 more minutes to kill the covids
Quoted from guss:Pizza again [quoted image][quoted image][quoted image]
Dude your pizza always looks amazing.
Quoted from Erik:Slummed it up with store bought tortillas[quoted image]
That grilling insert for your bbq is awesome!
Quoted from Sea_Wolf:First Sunday Brunch on the Blackstone thanks to Jaybird and Soapman.
Picture of Bloody Mary in hand not included.[quoted image]
You’re going to love it.
Quoted from Jaybird815:You’re going to love it.
I already do. Thanks. For all you griddle guys who like Waffle House breakfast, this is the stuff they use on the griddle, I’m pretty sure. I got it on Amazon.
That ham and eggs with potatoes and onions hit the spot.
29B27CDD-0726-4468-BEF7-39D4B9102B8A (resized).jpegQuoted from Sea_Wolf:First Sunday Brunch on the Blackstone thanks to Jaybird and Soapman.
Picture of Bloody Mary in hand not included.[quoted image]
As much as I want one of these , I can not see myself going outside to cook breakfast, bringing the dishes outside, etc .do I have to get dressed first ?
Quoted from golfingdad1:As much as I want one of these , I can not see myself going outside to cook breakfast, bringing the dishes outside, etc .do I have to get dressed first ?
Bringing the dishes in and out is a pain but We’ve got it set up outside like an outdoor eating area. Our patio with table and chairs is next to our open attached 1 car garage, complete with flat screen tv, fridge and microwave and couch.
Just wish we could be out there more than 6 months of the year.
Woolgoolga
How'd you make the butter? Last time i did it simmering it stunk the shed out. If i could use the SousVide machine i'd be happy but the bags soften and go sticky at 90C and it doesn't seem to really carbolise. If you could heat longer for less with the butter in the bag (or some ethanol) it would suit better.
Quoted from dirkdiggler:I made the cannabutter this morning and wife made the pumpkin seed, oatmeal, raisin squares this afternoon. Going to get toasted later [quoted image][quoted image]
Bet they can’t make that on the flat top.
Quoted from bssbllr:Bet they can’t make that on the flat top.
Saucepan and a camp oven, yep you could.
Quoted from punkin:How'd you make the butter? Last time i did it simmering it stunk the shed out. If i could use the SousVide machine i'd be happy but the bags soften and go sticky at 90C and it doesn't seem to really carbolise. If you could heat longer for less with the butter in the bag (or some ethanol) it would suit better.
I decarbed the grinded bud in the oven for 25 minutes at 200°F Then added it to 1.5 cups of butter and let simmer for about a hour. Once cooled enough i squeezed it thru some cheesecloth and thru it in the fridge. The smell was gone in a few hours.
New recipe and it turns out it's more of a cake then a square. We both just ate 2 slices with a bowl of ice cream.
Quoted from punkin:Saucepan and a camp oven, yep you could.
That's how we used to make honey oil when I was a teenager
Quoted from dirkdiggler:I decarbed the grinded bud in the oven for 25 minutes at 200°F Then added it to 1.5 cups of butter and let simmer for about a hour. Once cooled enough i squeezed it thru some cheesecloth and thru it in the fridge. The smell was gone in a few hours.
New recipe and it turns out it's more of a cake then a square. We both just ate 2 slices with a bowl of ice cream.
Thanks, still the same process then, although we tend to use trim that would be otherwise chucked away.
Wow the cooking thread really lights up on 420!
I have used this recipe from HighTimes with great success but was gonna Sous vide for two hours at 160F =71c next time instead of using the mini crockpot.
Right now I’m trying to make some of those steam buns tonight. We will see.
Quoted from punkin:How'd you make the butter? Last time i did it simmering it stunk the shed out. If i could use the SousVide machine i'd be happy but the bags soften and go sticky at 90C and it doesn't seem to really carbolise. I
Sorry I meant to address this in my last post decarboxylate first then cook in the butter.
I’ve been craving wings so I decided to take things into my own hands. Made up some Voodoo Sauce to toss them in when they are done. Just threw them on. I’ll post an update as they take on some smoke.
1F3AA1CA-D5AD-49BA-AE89-D01E395886F2 (resized).jpeg7421D54F-5A26-4BB0-A60D-9A10DB092105 (resized).jpeg
Quoted from Kiwipinhead:Some of my Wings from yesterday
Very nice!! How did you do yours? I’m fighting 45mph wind gusts right now so it’s sucking the heat right out of the smoker. I hope they crisp up like I want.
All done. Ended up with 3 different sauces. I did a Voodoo, a Vinegar BBQ and a straight Hot Sauce. All had the same rub.
All were phenomenal. I’m absolutely stuffed!
50140C83-FE4E-4824-98AA-2615042CFFDE (resized).jpegE075E6D2-AA50-4042-AA32-059DFAD5FD1D (resized).jpeg5743DA79-4496-4E1A-987F-F39091D23348 (resized).jpeg
Quoted from Spyderturbo007:Very nice!! How did you do yours? I’m fighting 45mph wind gusts right now so it’s sucking the heat right out of the smoker. I hope they crisp up like I want.
We are also dealing with wind. So I will grill the burgers later.
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