Quarantine cooking thread

Quoted from djreddog:
Gonna try my first attempt at smoking some wings today. And while they are smoking, I get to put this together.[quoted image]

Yesterday got derailed. Had to go into work. So I’m using today to stay super busy.

First up, the wings just got dropped into the smoker.
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Second, I started putting the griddle together.
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Third, I’m doing some super thick sous vide steaks tonight, so just dropped them into the water bath.
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Lastly, it’s time to take a break and enjoy a libation while the wings finish smoking.
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#352 3 years ago

PUN

punkin

Pinside+ Frequent

What do you sous vide your steaks at? I pretty much use 55C (131F) if cooking for others but i'm a rare steak guy and like mine at 54C (129F) if doing it for myself.

#353 3 years ago

PBC

Pinballerchef

Pinside member

New Windsor, MD

12y 79,300 2,860 10

Quoted from punkin:
I live alone. I often eat off paper or plastic plates when by myself. I'm not cooking to impress but for food.
Ribs come out of the sous vide[quoted image]

No one is trying to outdo each other on this thread?! YOU LIE! Just because you live alone doesn’t mean you should eat off of outdoor party supplies...do it nice man! I’m just saying all these pics of great looking food and you guys put it on overly decorated art plates or single use only. Let the food shine buds

#354 3 years ago

CHD

djreddog

Pinside member

Quoted from punkin:
What do you sous vide your steaks at? I pretty much use 55C (131F) if cooking for others but i'm a rare steak guy and like mine at 54C (129F) if doing it for myself.

I do mine at 126F. Entire family likes them that way.

#355 3 years ago

Shredso

Pinside+ Frequent

12y 88,800 3,034 7

Quoted from punkin:
What do you sous vide your steaks at? I pretty much use 55C (131F) if cooking for others but i'm a rare steak guy and like mine at 54C (129F) if doing it for myself.

I go with 129, maybe it hits 130 after the sear? I would consider that medium.

#356 3 years ago

CBS

sulakd

Pinside member

Williamston, MI

8y 65,550 295 9 6

Bagels today. The jalapeno-and-cheddar are best!

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#357 3 years ago

PUN

punkin

Pinside+ Frequent

Quoted from Pinballerchef:
No one is trying to outdo each other on this thread?! YOU LIE! Just because you live alone doesn’t mean you should eat off of outdoor party supplies...do it nice man! I’m just saying all these pics of great looking food and you guys put it on overly decorated art plates or single use only. Let the food shine buds

I don't care what you think about it. Like i said i cook for food, not making more washing up just to impress you.

The lie you accuse me of i never spoke. You mentioned people outdoing each other, not me. Put me on ignore if my paper plates half a world and all the internet away depress you so much.

#358 3 years ago

???

romulusx

Pinside member

Evansvile, IN

12y 110K 7,532 11

Wow Pinside is something else!
What the hell were talking about good food not politics

#359 3 years ago

PUN

punkin

Pinside+ Frequent

Yep, seems there's a critic here no matter where you step.

#360 3 years ago

JAY

Jaybird815

Pinside member

I’ve been in fuckin PJs for 3 weeks, paper plates are just fine, is anybody here really trying to out do anyone else?

#361 3 years ago

CHD

djreddog

Pinside member

Back on topic.

First batch of wings done. Tossed in some sweet heat sauce. Pretty good. Think i need time cook first another 15 minutes or so.

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#362 3 years ago

PUN

punkin

Pinside+ Frequent

I don't believe so. There's a lot of simple good food being posted.

#363 3 years ago

RVH

Pinside member

Minneapolis, MN

9y 85,050 1,372 5

Quoted from punkin:
Ribs come out of the sous vide

This is all I really want to know about now. Please do go on about you’re Sous vide ribs.

#364 3 years ago

PUN

punkin

Pinside+ Frequent

Put them on at 5 yesterday evening and took them out a couple hours ago and into the fridge. I'll heat them in the oven to brown this evening, hopefully not be too drunk to take a pic like last night with the prawn cutlets and the day before with my shweizenaxe roast pork knuckle.

#365 3 years ago

RVH

Pinside member

Minneapolis, MN

9y 85,050 1,372 5

Another Sunday loaf of bread.

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#366 3 years ago

PUN

punkin

Pinside+ Frequent

I envy you bakers. Bread is one thing i've never got a handle on. I've tried different bread machines, different ovens, loaf tins etc. I've bought books on methoiods, like the 5 Minute a Day Artisan bead book and tried for months with different recipes and methods.
Every now and then i get a half decent loaf, usually rolls and often when out camping in a camp oven.

But i can never get it just right.

Other fermented doughs i'm fine with, pizza, calzone etc.

Can't sharpen a knife or saw without a jig either, but i do a pretty good job with my Lansky and steels.

#367 3 years ago

CHD

djreddog

Pinside member

Round 2 of wings done. Left side was tossed in the now world famous Old Bay hot sauce, and the right was tossed in some traditional Texas Pete sauce.

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#368 3 years ago

RVH

Pinside member

Minneapolis, MN

9y 85,050 1,372 5

Quoted from punkin:
I envy you bakers. Bread is one thing i've never got a handle on. I've tried different bread machines, different ovens, loaf tins etc. I've bought books on methoiods, like the 5 Minute a Day Artisan bead book and tried for months with different recipes and methods.

This agian is a pretty solid recipe.
I mix in a stand mixer myself

#369 3 years ago

JAY

Jaybird815

Pinside member

Quoted from djreddog:
Round 2 of wings done. Left side was tossed in the now world famous Old Bay hot sauce, and the right was tossed in some traditional Texas Pete sauce.[quoted image]

I love smoked wings! My favorite wings are smoked then flash fried and tossed, I could live off of wings.

#370 3 years ago

CHD

djreddog

Pinside member

Quoted from Jaybird815:
I love smoked wings! My favorite wings are smoked then flash fried and tossed, I could live off of wings.

They were tasty and flavorful. However, I think I need to flash fry them for the fiancé. She wants them a little more crispier than what the smoker provided.

How are you flash frying and how long?

#371 3 years ago

JAY

Jaybird815

Pinside member

Quoted from djreddog:
They were tasty and flavorful. However, I think I need to flash fry them for the fiancé. She wants them a little more crispier than what the smoker provided.
How are you flash frying and how long?

I’ll usually smoke a bunch of wings then fry after they cool a bit, at 375, I have a decent fryer but a Dutch oven works as well, use Peanut oil, only for a couple of minutes as they are already cooked, you are just crisping the skin basically.

#372 3 years ago

PUN

punkin

Pinside+ Frequent

In the interests of world peace i've decided to bend and ditch the paper plates.

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#373 3 years ago

JAY

Jaybird815

Pinside member

Quoted from punkin:
In the interests of world peace i've decided to bend and ditch the paper plates.[quoted image]

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#374 3 years ago

CHD

djreddog

Pinside member

Steaks are done in the sous vide. Here they are right before the sear.

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#375 3 years ago

CHD

djreddog

Pinside member

And after the sear.

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#376 3 years ago

PUN

punkin

Pinside+ Frequent

Doneness pic if not too late (bet it is)

#377 3 years ago

CHD

djreddog

Pinside member

And the end result of the juiciest and most tender steak you can eat.

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#378 3 years ago

PUN

punkin

Pinside+ Frequent

I have to say that i get a much rarer steak than that at the same temps (2 hour cook). May be a calibration issue with my Anova or maybe your sear goes longer, i usually use a gas torch. I do seafood at the same 54C (129F) and it comes out perfect, sort of just under but beautiful texture. What temps do you do prawns, fish and lobster?

#379 3 years ago

AGD

Duke-

Inactive member

Stafford, VA

6y 27,050 72

Puerto Rican pernil (pork shoulder). New recipe and came out amazing. Hope my plate is up to everyone's standard. Lol
Please, no plate shaming.

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#380 3 years ago

CRD

chad

Game Guy

11y 140K 15,168 9 5

I want to know how long it would take to smoke that 107lb shrimp? I imagine it would not taste that good being that old.?

#381 3 years ago

JAY

Jaybird815

Pinside member

Quoted from chad:
I want to know how long it would take to smoke that 107lb shrimp? I imagine it would not taste that good being that old.?

I’d just cut steaks and grill or deep fry, grouper gets really old and is very tasty, even the Goliath. Old and fishy is the only way I roll!

#382 3 years ago

PUN

punkin

Pinside+ Frequent

https://www.snopes.com/fact-check/102-lb-shrimp/

Quoted from chad:
I want to know how long it would take to smoke that 107lb shrimp? I imagine it would not taste that good being that old.?

I want to know how anyone with an IQ in double figures could possibly entertain the notion that that is true.

#383 3 years ago

JAY

Jaybird815

Pinside member

Quoted from punkin:
I want to know how anyone with an IQ in double figures could possibly entertain the notion that that is true.
https://www.snopes.com/fact-check/102-lb-shrimp/

He sure isn’t holding 107lbs that easy

#384 3 years ago

CHD

djreddog

Pinside member

And finally finished putting the griddle together! Phew. Productive day. Now time to start Ozark season 3 and wind down with some pinball!!

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#385 3 years ago

PUN

punkin

Pinside+ Frequent

Ribs are the perfect doneness for me as you can see from the bone showing where i unfolded the rack in the middle.
Now to make them look cooked.

20 mins in the oven at 180c should do it.

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#386 3 years ago

PUN

punkin

Pinside+ Frequent

Something like that anyway. Even got bark.

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#387 3 years ago

JBA

golfingdad1

Pinside member

Ribeye tonight!20200426_174519 (resized).jpg

#388 3 years ago

PUN

punkin

Pinside+ Frequent

Dunno about you guys but i can't get ribs both tender and juicy like this in my stickburner, weber, camp oven or oven.

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-1

#389 3 years ago

JBA

golfingdad1

Pinside member

Quoted from punkin:
Dunno about you guys but i can't get ribs both tender and juicy like this in my stickburner, weber, camp oven or oven.[quoted image]

It takes longer than you can imagine ...
A rack of ribs imo takes at least 4.5 hours at 225'f the longer you cook them the more tender they get .
I usually do 4 hours then another hour wrapped in foil with some liquid added, like , coke or apple cider.

#390 3 years ago

PHB

Chisox

Pinside member

Frankfort, IL

9y 129K 4,278 9 37

Made fried chicken for tonight, chili for tomorrow.

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#391 3 years ago

MCB

EricHadley

Inactive member

8y 110K 4,839

Fawk ya

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#392 3 years ago

???

romulusx

Pinside member

Evansvile, IN

12y 110K 7,532 11

Quoted from djreddog:
Back on topic.
First batch of wings done. Tossed in some sweet heat sauce. Pretty good. Think i need time cook first another 15 minutes or so.[quoted image]

I found if I get the wings really dry and season them the night before I put them on the kettle

#393 3 years ago

PUN

punkin

Pinside+ Frequent

Quoted from golfingdad1:
It takes longer than you can imagine ...
A rack of ribs imo takes at least 4.5 hours at 225'f the longer you cook them the more tender they get .
I usually do 4 hours then another hour wrapped in foil with some liquid added, like , coke or apple cider.

It's not like i have to imagine, i usually do six hour rib cooks at 3 . 2 . 1. on the offset. I'm just saying i can't cook ribs (nor have i had better at restaurants) better with any other method than sous vide. Not everything is better sous vide, but ribs (both beef and pork), seafood and good steak 100% are.

The ones above took me 5 mins to bag and stick in the pot, then 5 mins to stick in the oven for 20 mins, i'd put em up against most.

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#394 3 years ago

JBA

golfingdad1

Pinside member

Sounds like you have your method
Sorry edit : first and foremost Ribs need to be done on smoker, not boiled , Ever!

#395 3 years ago

ELK

Pinbub

Pinside member

Modesto, CA

9y 56,300 927 18

Quoted from Duke-:
Puerto Rican pernil (pork shoulder). New recipe and came out amazing. Hope my plate is up to everyone's standard. Lol
Please, no plate shaming.[quoted image]

Care to share that recipe? Looks tasty!

#396 3 years ago

PUN

punkin

Pinside+ Frequent

Quoted from golfingdad1:
Sounds like you have your method
Sorry edit : first and foremost Ribs need to be done on smoker, not boiled , Ever!

You have no idea mate. They weren't boiled. You don't know what you are even talking about.

MustBePokeThePunkinDayPunkin

#397 3 years ago

JBA

golfingdad1

Pinside member

Quoted from punkin:
You have no idea mate. They weren't boiled. You don't know what you are even talking about.
MustBePokeThePunkinDayPunkin

What ...
Its boiling meat in a bag .
Am I wrong

#398 3 years ago

PUN

punkin

Pinside+ Frequent

Quoted from golfingdad1:
What ...
Its boiling meat in a bag .
Am I wrong

Yes you are wrong. It never touched water and never reached boiling.

#399 3 years ago

JBA

golfingdad1

Pinside member

Ok, so its meat in bag being cooked below boiling point.

Not how ribs should be done .
I dont know about other meat but not ribs .

#400 3 years ago

PUN

punkin

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