Quarantine cooking thread

Quoted from punkin:
Yes, if that's the sneery uppity way you want to look at a superior method, then that's what you can do. You're loss as one of us has tried it many ways.
I don't care about the rules you impose on yourself, but you have no right to impose them on me.
Plus i reckon my ribs at 3,2,1 would be at least as good as your 4.5 hour ones that you think i would not even be able to imagine doing.
You've been rude, judgemental and disrespectful mate in a thread where people are getting along fine.

Maybe I'm mistaken but you were asking for recommendations on how to cook ribs, because as you said, " I can't get them neither tender or juicy " ,
I gave my recommendation, made my comment on probaly why yours are NOt " neither tender Or juicy " and you jumped my shit . Ok, good luck with your ribs Mate !
And by they way , I have experienced this style of ribs in many restaurants and they suck, neither tender or juicy

#402 3 years ago

PUN

punkin

Pinside+ Frequent

Yes, once again you are mistaken
I didn't ask for recommendations as i have enough experience to KNOW the best way to cook them. You assumed i was such an idiot i wouldn't even be able to imagine how to cook them.

Sometimes when i'm butchering a pig i'll bone the ribs out, turn them into sausage and fry them, what does your rule say about that?

I've been known to turn them into salami too.
pigcuring4 (resized).jpgpigs1 (resized).jpgpigs6 (resized).jpg

Edit; Benefit of the doubt, maybe you eat in really bad restaurants.

#403 3 years ago

KNT

Coindork

Pinside member

Cave Creek, AZ

7y 147K 4,623 20 74

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#404 3 years ago

JBA

golfingdad1

Pinside member

Good luck !

#405 3 years ago

PUN

punkin

Pinside+ Frequent

Time for a beer and a cone.

#406 3 years ago

???

romulusx

Pinside member

Quoted from punkin:
Yes, once again you are mistaken
I didn't ask for recommendations as i have enough experience to KNOW the best way to cook them. You assumed i was such an idiot i wouldn't even be able to imagine how to cook them.
Sometimes when i'm butchering a pig i'll bone the ribs out, turn them into sausage and fry them, what does your rule say about that?
I've been known to turn them into salami too.
[quoted image][quoted image][quoted image]
Edit; Benefit of the doubt, maybe you eat in really bad restaurants.

Remind me not to piss this guy off!

#407 3 years ago

JBA

golfingdad1

Pinside member

Quoted from punkin:
Time for a beer and a cone.

Cool, looks like it's just about happy hour tomorrow where you're at ...
Cheers ....

#408 3 years ago

VIC

PinMonk

Pin Monk

9y 183K 30,175 16

Quoted from golfingdad1:
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 .

Ribs are FANTASTIC sous vide. Don't knock it until you try it.

#409 3 years ago

JBA

golfingdad1

Pinside member

Deleted

#410 3 years ago

PUN

punkin

Pinside+ Frequent

Sure. It's PM (afternoon) now for me, so in my happy space.

Rule #1. No drama.

My friends make fun of me for saying it, but i try to live that way as much as a i can.

I apologise for coming out swinging, i should have more restraint.

#411 3 years ago

JBA

golfingdad1

Pinside member

Me to , I got my way.and you got yours !
Time to play !

#412 3 years ago

MTN

mtn-

Good to see your getting along again guys! golfingdad1 punkin

#413 3 years ago

LEE

cdnpinballer

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]

Oh man you’re lucky to have that old bay sauce like finding hens teeth up here!

#414 3 years ago

LEE

cdnpinballer

Pinside member

I see lots of nice smokers and sous vide - you guys are more sophisticated than me. My cooking tools are a charcoal grill made
from a gutted propane grill, a newer propane grill with side sear and rotisserie bar and I also have an instant pot and an oven.

You guys will probably laugh but I use the instant pot for my ribs. I toss in a can of coke and let the ribs cook on high pressure for 20 mins. After that I rub and sauce them and toss on the grill for 10 mins or so. It’s so easy and fast I can make it for a weeknight supper and the meat falls off the bone.

Wings I struggled with on my grills and I want to get a smoker but don’t have one yet so have to work with what I have. Again you guys may laugh but I found a good oven method that involves boiling the wings to render out some of the fat, then baking them on a rack in the oven. They turn out great with crispy skin - I toss in sauce and good to go.

#415 3 years ago

CHD

djreddog

Pinside member

Magnolia, DE

8y 99,050 3,912 20

Quoted from cdnpinballer:
Oh man you’re lucky to have that old bay sauce like finding hens teeth up here!

The sauce is soooo good.

#416 3 years ago

MTN

mtn-

https://www.google.com/search?q=snake+method+charcoal&oq=snake+method&aqs=chrome.2.69i57j0l5.4144j0j7&sourceid=chrome&ie=UTF-8

Quoted from cdnpinballer:
I see lots of nice smokers and sous vide - you guys are more sophisticated than me. My cooking tools are a charcoal grill made
from a gutted propane grill, a newer propane grill with side sear and rotisserie bar and I also have an instant pot and an oven.
You guys will probably laugh but I use the instant pot for my ribs. I toss in a can of coke and let the ribs cook on high pressure for 20 mins. After that I rub and sauce them and toss on the grill for 10 mins or so. It’s so easy and fast I can make it for a weeknight supper and the meat falls off the bone.
Wings I struggled with on my grills and I want to get a smoker but don’t have one yet so have to work with what I have. Again you guys may laugh but I found a good oven method that involves boiling the wings to render out some of the fat, then baking them on a rack in the oven. They turn out great with crispy skin - I toss in sauce and good to go.

Research the "snake method", you dont need a fancy & expensive Traeger etc for smoking..

#417 3 years ago

???

romulusx

Pinside member

You can do almost everthing with a Weber Kettle gold for $150
For wings I use the Vortex and for offset and smoking I use the Slow n Sear

#418 3 years ago

BAX

Bax1

Pinside member

Westland, MI

10y 79,400 3,290 16

Quoted from romulusx:
Going crazy today making something for first time.
Taco’s Al Pastor meat tower on the Weber kettle[quoted image][quoted image][quoted image]

Love me some Al Pastor. That is something I need to make here soon! how did you top them? My wife can't have onion or garlic so i make a simple salsa with roma tomatoes, charred corn, cilantro, lime juice, salt and pepper.

#419 3 years ago

???

romulusx

Pinside member

Quoted from Bax1:
Love me some Al Pastor. That is something I need to make here soon! how did you top them? My wife can't have onion or garlic so i make a simple salsa with roma tomatoes, charred corn, cilantro, lime juice, salt and pepper.

My wife does most of the inside magic, seasoning and sauces.I do the meat prep marinate and actual applying of seasons.
The Al Pastor cook was a little different then most other cooks I've done in the past,but I have to say it was so good the last couple of days.

#420 3 years ago

BAX

Bax1

Pinside member

Westland, MI

10y 79,400 3,290 16

I plan on making a vertical rotisserie hopefully this summer. going to find an old air take (as long as its not galvanized) and have trays to put charcoal in and figure out a way to do the rotisserie. if you haven't watched, check out taco chronicles on Netflix. makes me want to make a lot of tasty tacos.

#421 3 years ago

MTN

mtn-

Dinner. Baked potatoes with garlic butter and entrecote with bearnaise. And some refried veggies left over since yesterday.

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#422 3 years ago

PUN

punkin

Pinside+ Frequent

I did eventually eat the ribs.

ribs6 (resized).jpg

#423 3 years ago

DHF

fosaisu

Pinside+ Frequent

10y 142K 10,340

Quoted from punkin:
I did eventually eat the ribs.[quoted image]

Looks delicious, but the plating leaves something to be desired

#424 3 years ago

PUN

punkin

Pinside+ Frequent

TP is too expensive nowadays to use everyday.

#425 3 years ago

PBC

Pinballerchef

Pinside member

New Windsor, MD

12y 79,300 2,860 10

Quoted from fosaisu:
Looks delicious, but the plating leaves something to be desired

Hahahaha

#426 3 years ago

PBC

Pinballerchef

Pinside member

New Windsor, MD

12y 79,300 2,860 10

Quoted from mtn-:
Dinner. Baked potatoes with garlic butter and entrecote with bearnaise. And some
refried veggies left over since yesterday.[quoted image]

Hmmm I don’t see bearnaise sauce....which is a sabayon base with clarified butter added at the end.
The plate presentation is very nice though!

#427 3 years ago

NDE

Spyderturbo007

Pinside member

9y 108K 5,648

The wrapped one is a pork shoulder for dinner and the other is an experiment. It’s a cut I have from 1/2 a pig I bought awhile back. I’ve always wrapped pulled pork, but I’m going to power through the stall on this one and see how it tastes.

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#428 3 years ago

???

romulusx

Pinside member

Quoted from Spyderturbo007:
The wrapped one is a pork shoulder for dinner and the other is an experiment. It’s a cut I have from 1/2 a pig I bought awhile back. I’ve always wrapped pulled pork, but I’m going to power through the stall on this one and see how it tastes.[quoted image][quoted image]

Make sure to come back and give us your reviews.Ive always just done pork shoulder without wrap.

#429 3 years ago

JEC

bluespin

Pinside+ Frequent

Sausage, Bean & Spinach Stew

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#430 3 years ago

BOB

Sputnik

Pinside member

9y 74,650 822 9 6

Who likes cornbread?

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#431 3 years ago

PHB

Chisox

Pinside member

Frankfort, IL

9y 129K 4,278 9 37

Decided to let the chili sit for another day in the fridge and made some Thai Basil Chicken instead. Little too much fish sauce but it was tasty.

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#432 3 years ago

BYU

bayoubilly70

Pinside+ Frequent

Westminster, MA

11y 79,550 2,062 7

Chicken risotto

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#433 3 years ago

LIZ

Elix72

Pinside member

Muskego, WI

10y 39,650 136 7

Pizza night at our house.

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#434 3 years ago

JEC

bluespin

Pinside+ Frequent

Beef Pot Roast. I made this in the crock pot overnight. I hope that the cooking technique and plate are acceptable.

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#435 3 years ago

???

romulusx

Pinside member

Quoted from bluespin:
Beef Pot Roast. I made this in the crock pot overnight. I hope that the cooking technique and plate are acceptable. [quoted image]

Dude the technique and presentation are fine!

#436 3 years ago

MTN

mtn-

Quoted from bluespin:
Beef Pot Roast. I made this in the crock pot overnight. I hope that the cooking technique and plate are acceptable. [quoted image]

I love my slow cooker.

#437 3 years ago

JBA

golfingdad1

Pinside member

Quoted from bluespin:
Beef Pot Roast. I made this in the crock pot overnight. I hope that the cooking technique and plate are acceptable. [quoted image]

Looks tender and juicy, so your technique is good .

#438 3 years ago

JEC

bluespin

Pinside+ Frequent

Quoted from golfingdad1:
Looks tender and juicy, so your technique is good .

The secret is to use chuck roast as it's pricier than shoulder roast, but is more tender and has a little more fat than shoulder roast.

#439 3 years ago

LEE

cdnpinballer

Pinside member

Pork souvlaki tonight

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#440 3 years ago

BOB

Sputnik

Pinside member

9y 74,650 822 9 6

Quoted from bluespin:
Beef Pot Roast. I made this in the crock pot overnight. I hope that the cooking technique and plate are acceptable. [quoted image]

That is what went with my cornbread. I must admit complete failure on plate selection... I put mine in a bowl with a slice of cornbread crumbled under the crockpot sirloin roast. Oh well, scold me...

#441 3 years ago

PUN

punkin

Pinside+ Frequent

Takeaway Thai Jungle Curry. Order it PET PET PET and see what you get.

#442 3 years ago

JEC

bluespin

Pinside+ Frequent

OP
Quoted from Sputnik:
That is what went with my cornbread. I must admit complete failure on plate selection... I put mine in a bowl with a slice of cornbread crumbled under the crockpot sirloin roast. Oh well, scold me...

#443 3 years ago

RVH

Pinside member

Minneapolis, MN

9y 85,050 1,372 5

2nd attempt at steam buns was much better, I screwed up the filling first time with some rice vinager.
Pork and mushroom this go.
Im gonna boil some ribs soon, I mean Sous vid.
Best thing I like to sous vide is corned beef for 48 hrs at 140F

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Don’t look at the plate.
Eyes on the doughnut not the hole!

#444 3 years ago

WHP

waldo34

Pinside+ Addict

13y 116K 2,033 10 63

Quoted from cdnpinballer:
Pork souvlaki tonight[quoted image]

That looks great. Looking up a recipe, now.

#445 3 years ago

PUN

punkin

Pinside+ Frequent

I can get the Chinese Roast Pork, cooked and sliced at my supermarket now. So my sweet pork buns are reallty simplfied to make from a 3 stage recipe to something quite simple.

I use a dough mix from the Asian supermarket to save me the measuring and then just chop some store bought roast pork in with the sauce recipe i posted earlier. 15 mins to make the filling now instead of 3 days.

bun (resized).jpg

#446 3 years ago

MTN

mtn-

Quoted from punkin:
Takeaway Thai Jungle Curry. Order it PET PET PET and see what you get.

Love thai food. My favourite couisine.

#447 3 years ago

BYU

bayoubilly70

Pinside+ Frequent

Westminster, MA

11y 79,550 2,062 7

Fish (cod) curry
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#448 3 years ago

LEE

cdnpinballer

Pinside member