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Easter supper for 4... 12lb hickory ham, scalloped potatoes made from scratch and side of veg and brioche roll. I still have some left overs to make ham and pea soup and ham sandwiches for a while hamhaha.
B854E57B-5BBC-4351-833D-517E1D835BCA (resized).jpegD90D1699-E813-41D8-8D7B-4234F41BF205 (resized).jpegQuoted 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!
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.
Quoted from waldo34:That looks great. Looking up a recipe, now.
Thanks! They turned out great.
I used this recipe. Instead of Salt I added 1/2 teaspoon of the pictured Cavender’s Greek seasoning. Restaurant quality souvlaki with that stuff.
https://www.food.com/recipe/pork-souvlaki-39526
I also made some Tzatziki with sour cream because I didn’t have any Greek yogurt in stock.
https://www.food.com/amp/recipe/sour-cream-tzatziki-462466
2FD63556-F631-451C-97E8-28C68E67284E (resized).jpegQuoted from dirkdiggler:helping the wife make my mom's mushroom turnovers.
That looks amazing do you have a recipe?
Decided to go all out considering I should have been feasting heavily at the Allentown farmers’ market at Pinfest 2020 but of course it’s cancelled because of C19.
So a few pics of my cook today to add to my earlier post with the shrooms. Bone dust rubbed apple injected Pork shoulder paired with Mediterranean Grilled white and portobello mushrooms, double baked potatoes and green beans. Absolutely delicious. Cheers!
A08CEFA6-5918-48BE-9C26-72AFB3F08511 (resized).jpeg173F7FC0-FB2E-4F4C-994E-B5ED4FBC699F (resized).jpeg6FDDAA1F-E993-4CE8-A733-B45CE06B68B3 (resized).jpeg8197A9A4-F3FA-4804-B132-F208690FCD9D (resized).jpeg4D5E6AE5-79A7-4110-A73E-8A12A5367850 (resized).jpegQuoted from dirkdiggler:MOMS MUSHROOM TURNOVERS
Thanks! Going to try making these. I don’t have margarine so butter it is. On the cook list they go.
Quoted from romulusx:Is that a pizza for rabbits?
Haha I’ve never had arugula on pizza and decided to give it a try. It’s actually really good!
Sirloin was on sale this week so did a big steak with mushrooms, salad and cheese garlic bread. Made a stir fry for lunch the next day with the left over steak.
37D540B0-C30D-4163-80F3-CF33F4B88922 (resized).jpeg82B61B82-E368-452F-9C0E-7CD279C84BB3 (resized).jpeg42D0FE8F-8CE5-44F3-8C92-3F8E550B06A5 (resized).jpeg54B34034-395C-4D3A-B8BC-8A333DA41CD0 (resized).jpegQuoted from Chisox:Is that minced raw garlic on top of the sliced sirloin? Or maybe garlic butter?
Garlic butter
Quoted from waldo34:We have now done the recipe twice. Family loves it.[quoted image]
Looking good!!
As a follow up to post # 414 on page 9....
Picked up this Weber Smokey Mountain today. Fluke thing... I replied to a classified ad and low and behold seller was another local pinhead.
Now just have to figure out what cut of meat to smoke on it....
Do any of you have one of these and willing to offer smoking tips?
EA429879-93A8-44F8-A33C-A88FFBE2FA2C (resized).jpegQuoted from mtn-:Looks awesome. How do you make those kafta things? Is it minced beef?
It’s made of ground beef, parsley, minced onion, salt, pepper and spices - sumac and seven spice is commonly used.
Quoted from mtn-:Hmm. No binding agent? How come it doesnt fall off?
This was my first time making beef kafta on swords and yes the meat eventually did want to come off so I put a grate underneath for the final cooking phase and that worked out fine. I later asked a Lebanese friend about how to make sure the meat sticks and he said to freeze the loaded swords a bit before cooking so I’m going to try that next time and see what happens. There is a large middle eastern community here in Ottawa and I’ve seen restaurants make beef kafta this way with swords over wood charcoal so it’s definitely possible!
To clarify: you are supposed to cook the kafta over charcoal with no grate. Also you kind of slide the meat through to the side of the sword not the top as if you were making a Shish kabob. Here’s a video of the technique although for a different kabab variation.
Quoted from Shredso:I've never thought about smoking a lobster. I need more details....
I smoked a chicken before the lobster and used the left over fuel to cook the lobsters. Here’s what I did:
I have a Weber Smokey Mountain smoker.
Lit a filled a chimney starter with charcoal briquettes until white hot then dumped it into the smoker. Tossed on another half chimney of fresh briquettes and let that also get white hot. Assembled the smoker and added 2 chunks of apple wood.
Put a split chicken on the top rack, smoked 1 hour then flipped and smoked another hour.
Split the lobsters and removed the green stuff. Brushed with garlic butter and sprinkled a touch of salt and pepper along with lime juice.
Removed the chicken and realized I had enough fuel for the lobsters. Put a rack on the mid level and just tossed the lobsters on. Cook temp was around 275 I want to say it took about 10 mins until the lobsters were pink and the meat tender. I brushed more garlic butter on before serving. Worked out perfectly and hope to try this again sometime. Here’s another pic of the lobsters in the smoker. I left the access door off for the lobster cook because it stokes the coals better and made good enough heat.
78BF7E1F-97AE-48FE-8A2C-20BE4ED432BA (resized).jpegQuoted from Lostcause:Thunderstorm delayed things but got their in the end, chicken tikka, nan bread, peppers and fries with Rita which is mint yogurt.
Worth all the hassle.[quoted image][quoted image]
Never seen a little clay oven like that where did you get it? Could you bake fresh naan inside stuck to the walls?
Old Bay released a new hot sauce. Unfortunately it isn’t available in Canada. Wondering if any stateside pinsiders have seen this at their local grocery store and if anyone could send me a bottle or two? I’ll pay for the sauce and shipping of course.
C8E15711-3564-4497-87DF-02851E72A187 (resized).jpegQuoted from Bax1:So got a question for those not in the states. What kind of charcoal do you use for smoking?
Kingsford briquettes and Canadian maple hardwood charcoal. I also have chunks of pecan, apple, and hickory for my smoker.
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Ottawa, ON