(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago

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  • 2,214 posts
  • 122 Pinsiders participating
  • Latest reply 14 hours ago by Bax1
  • Topic is favorited by 33 Pinsiders


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    #18 1 year ago

    The best breakfast sausage casserole recipe I’ve found.

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    #25 1 year ago
    Quoted from Soapman:

    Made a little hibachi, the other night.[quoted image][quoted image]

    I need to get me one of those flattops.

    #28 1 year ago
    Quoted from Soapman:

    Jaybird815. Best investment I made lately.
    Can not go wrong.

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    #31 1 year ago
    Quoted from OLDPINGUY:

    Introduced my son to Steakums.....He never had them before, and is now a Gourmet Chef with them![quoted image]

    I haven’t had a steak um in 20 years, I used to eat the hell out of those.

    #36 1 year ago
    Quoted from Soapman:

    Perfect for the new flat top! Philly steak and cheese.
    Damn, im hungry. Just made some pintos and getting ready to make some corn bread.
    Trying to get that "6' distance".

    Almost done seasoning it, 30 minute assembly my ass!

    #38 1 year ago

    Breaking her in gently
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    #48 1 year ago
    Quoted from guss:

    [quoted image]


    #55 1 year ago

    I thought this was a cooking thread not a baking thread

    #60 1 year ago
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    #78 1 year ago
    Quoted from RVH:

    I just got my 12in Stargazer cast iron pan delivered after ordering it 6 weeks ago.
    The cooking surface is machined as smooth as a nonstick skillet. Can’t wait to use it![quoted image][quoted image]

    Alton Brown has a good video on how to properly season cast iron

    #81 1 year ago

    Cheesesteak time

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    #97 1 year ago
    Quoted from CrazyLevi:

    Passover Brisket[quoted image]

    Nice! Leftovers are the best on those!

    #105 1 year ago
    Quoted from Soapman:

    Steaks are awsome on the flat top! Butter and Beef!
    Need to give it a try.

    I’m working my way up!

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    #109 1 year ago
    Quoted from Sea_Wolf:

    I just ordered that awesome griddle from Blackstone thanks to you. Can’t wait to get it.

    Haha, it’s Soapmans fault, he started it.

    #117 1 year ago
    Quoted from Edster:

    I want one too but not sure if it available in Canada.

    They are, they carry them at Wal Mart

    #123 1 year ago
    Quoted from Chisox:

    Check out the seasoning on that mofo already! Looks great brother. I have a buddy who has one at his lake house in Michigan and I made breakfast for 20 people on it, it was awesome.

    When you cook 5 lbs of bacon on it in a couple of days it seasons quickly.

    #128 1 year ago
    Quoted from bintzknocker:

    Did some the other day[quoted image]

    They make the best burger! Do you use a press?

    #133 1 year ago
    Quoted from bssbllr:

    Makes sense. I have never cooked on the flat top like that but seeing what it can do from fried rice to the burgers and all the others I need to invest in one. Keep the pictures coming.

    French toast, bacon and eggs tomorrow morning

    #137 1 year ago
    Quoted from bssbllr:

    ^^^^^^^ I believe I’m getting your weather tomorrow jaybird815 Talking about snow showers but looks like rain and crazy wind.

    Yep, that’s why I didn’t cook outdoors today.

    #139 1 year ago
    Quoted from JayDee:

    No shit. Jaybird has got me thinking that I need to add a flat top to my arsenal. Damn you jaybird!

    You can thank Soapman later

    #148 1 year ago
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    #154 1 year ago
    Quoted from dirkdiggler:

    I was at Walmart today and they have a compact Blackstone flattop for $119 cdn. Says it cooks 9 chicken breasts, 9 pancakes, etc...
    How much are the large ones with legs?

    They have 2, 28” and 36”, $197 and $297 US

    #172 1 year ago

    Fajita day!

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    #177 1 year ago
    Quoted from djreddog:

    Does anyone own a Roccbox for pizzas? I’ve been eyeing one for like 6 months but haven’t pulled the trigger yet.
    [quoted image][quoted image]

    My buddy has an Ooni, and it’s great, these look similar

    #191 1 year ago
    Quoted from Erik:

    A fatty is a pork tenderloin?

    I’m wondering the same, a fatty is something a bit different on da south side

    #193 1 year ago
    Quoted from Coindork:

    This has turned into one of my favorite stay at home isolation threads.
    Now I’m debating whether to buy a flat top grill or a pizza oven.


    #196 1 year ago

    Quoted from punkin:Mince pork and veal. In Australia we call it a meatloaf, but in the US i was under the understanding that it is called a fatty?

    This is a fatty where I’m from mate

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    #199 1 year ago
    Quoted from SNES:

    I was thinking the same! Decisions...

    I have both, the flattop is so versatile, not many pots and pans to clean, the wife loves it, and your house doesn’t reek like bacon and onions

    #205 1 year ago
    Quoted from punkin:

    In all sorts of US style BBQ, sausage making and cold smoking in fact;[quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image]

    NICE!! You ever cold smoke some fine cheeses? It’s phenomenal to make pizza with

    #223 1 year ago

    Got my butt rubbed down for tomorrow’s smoke fest

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    #230 1 year ago
    Quoted from Erik:

    let's see the payoff, broseph!

    Just about done, the stall was a lengthy one for whatever reason, going on hour 11

    #232 1 year ago
    Quoted from RVH:

    These are next on my list now!
    What’s the red sauce you’re using?

    What temp are you cooking at.
    I bbq everything at 275F
    Except I cook chicken at 375F
    Pork butts I (wrap) halfway through to help get past that stall.
    Also PIZZA![quoted image][quoted image]

    I’ve been between 250-275

    #233 1 year ago
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    #235 1 year ago
    Quoted from RVH:

    BABY! Get the Georgia mustard!

    That’s my route! A bit of dry mustard in the rub as well.

    #238 1 year ago
    Quoted from guss:

    Smoked pork butt[quoted image]

    Smoked butt day!

    #245 1 year ago
    Quoted from guss:

    [quoted image]

    Guss, will you marry me?

    #247 1 year ago
    Quoted from chad:

    Do you guys wrap the meats pork butt, ribs , steak in foil after removing from smoker/ cooker to get to a final lower temp. ?

    I tent mine in foil for about 30 minutes, mine turned out great yesterday, I don’t wrap tightly.

    #261 1 year ago
    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.

    #274 1 year ago
    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.

    #321 1 year ago

    Biscuits and gravy with country fried steak for breakfast

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    #360 1 year ago

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

    #369 1 year ago
    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.

    #371 1 year ago
    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.

    #373 1 year ago
    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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    #381 1 year ago
    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!

    #383 1 year ago
    Quoted from punkin:

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

    He sure isn’t holding 107lbs that easy

    1 week later
    #519 1 year ago
    Quoted from punkin:

    How many pizza recipes do you want?

    It’s the one thing I never really cooked, living in Chicago area there’s always been a wide range of fabulous options delivered to your door.

    #524 1 year ago

    Mmmm.... Cheese logs

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    #544 1 year ago
    Quoted from golfingdad1:

    I caved the other day as well.
    Great deal, 3 burner 28" Blackstone
    [quoted image]

    Welcome to da club!

    2 weeks later
    #654 1 year ago

    Beef Ribs for dinner

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    3 weeks later
    #720 1 year ago

    Putting some char on the peppers for some salsa.

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    #721 1 year ago
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    #723 1 year ago
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    #725 1 year ago
    Quoted from Chisox:

    That just gave me a food boner Jay. You cook that flank and veggies on the Weber?

    Haha, I’m over at Bo’s, he’s on grill duty and I have the flattop, veggies on the Blackstone.

    1 week later
    #760 1 year ago
    Quoted from Bax1:

    so how long with this quarantine cooking thread go on? I am still in quarantine but working from home. Looks like I will be at home for a long time. Even with the state opening back up, still staying home. Have friends that want to hang but having a sick wife that is high risk, is not worth the risk. So I will have quarantine cooking for a long time. How about you guys? Still in quarantine?

    I’m working and it’s one of our busiest springs in a long time.

    #784 1 year ago
    Quoted from mtn-:

    Aah, oh. Damn.
    Fuck, strange. Now I get it. Corned as in corn fed? Since forever Ive thought it meant something else. Dunno where I got the idea it came in tin cans either. I guess it might be some early pop culture reference gone syntax error. I get alot of those, unfortunately.

    The name comes from the way the brisket is seasoned

    #802 1 year ago
    Quoted from dirkdiggler:

    Pretty happy wit first attempt. We're thinking a garlic aioli next time and more provolone
    [quoted image][quoted image]

    Get yourself a dome and a squirt bottle to make the best cheesy goodness.

    #809 1 year ago
    Quoted from Bax1:

    that's a fat burger!!!
    so I picked up some cast iron skillets for free the other day. What do you guys use to season yours? I've seen flax seed, avocado, and Martha says to use Crisco. how many times do you season it?
    Going to pick up that sous vide this evening too. will post picks of that later.


    #818 1 year ago

    Looks like I’m buying the Anova, I had a steak sous vide and then thrown on a ripping hot flat top at my buddy’s, one of the best steaks I ever had, we call it Pittsburgh’d around these parts.

    #821 1 year ago
    Quoted from Shredso:

    I want to know how much money this thread has cost everyone so far. A month ago everyone was buying the flat tops, now everyone is buying a sous vide. I bought a flat top attachment for my Weber but I kinda wish I just bought the one everyone else is using. This is way too small.

    After the Avona, I’ll be in for around $500

    #875 1 year ago

    Just had a phenomenal Reubon at my buddies house. He sous vide the corned beef for 48 hours at 140. Delicious!

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    #878 1 year ago
    Quoted from RVH:

    You don’t say?
    Checking post #774
    And # 782

    Yeah, he even desalinated it, it was some of the best corned beef I’ve ever had.

    #915 1 year ago

    Made some scotch eggs for breakfast

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    2 weeks later
    #1028 1 year ago
    Quoted from jester523:

    My first go at smoked ribs. Used a weber with the slow and sear. Charcoal with some apple wood. Temp was a little high (250 to 275), but its 115 outside here, and my first time using the grill and smoking. Cooked for about 4 hours. Maybe a little too much smoke. We'll see how the 3 year old does with it. I'd give myself a C+.
    I have a brisket flat defrosting. We'll see how that goes.
    [quoted image]

    Practice makes perfect!

    #1045 1 year ago
    Quoted from dirkdiggler:

    I love donairs. Good authentic donairs. I haven't eaten out in four months. Haven't had a donair since Christmas. So we decided to try our hand at making them ourselves. Here's the loaf and a pic of the recipe we're trying. Have it chilling in the freezer and will slice it up and throw some on the Blackstone later.
    CAN'T WAIT!!! Hope it's good.
    [quoted image][quoted image]

    Had to look it up, a regional thing? Now I want a gyro!

    #1085 1 year ago
    Quoted from djreddog:

    For those with the blackstone griddle(or any griddle) that cooks hibachi style fried rice, can you share your recipes? The meats and veggies I do hibachi style are fantastic. I just can’t find a good fried rice recipe.

    Brown rice works best, I’ve used this recipe and it turned out great.


    2 months later
    #1347 1 year ago

    Cleaning out the crisper

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    #1349 1 year ago
    Quoted from mtn-:

    Looks like it could use some chili?

    I threw some chicken and shrimp in there, soy and ginger.

    2 months later
    #1537 9 months ago

    Someone tested positive at the sandwich shop my daughter works at, so I have a couple of dozen fresh sandwich rolls to use up. I’ll start with these.

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    2 months later
    #1716 7 months ago

    Nice March day, my buddy busted out the smokers for the ultimate combo.

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    2 weeks later
    #1765 7 months ago
    Quoted from Spyderturbo007:

    Anyone have any clue how long it might take to smoke a 11lb brisket at around 225 degrees?

    I’ve followed this guide and it’s come out great, brisket can vary time wise, even if the same weight. Just use a thermometer and it’s pretty fool proof.


    1 month later
    #1837 5 months ago

    American Wagyu 75/25 burger patties with Brioche buns from the local bakery. Phenomenal burger.

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    #1843 5 months ago
    Quoted from Bax1:

    so a lot of you guys got blackstones last year right? how do you like them? my birthday was last week and my daughter ordered me a steal made grill insert. should be here in a couple weeks. Looking forward to start doing my flips, tricks, and onion volcanos!!!!

    I love mine, extremely versatile, and makes the best burger.

    1 month later
    #1952 4 months ago

    Quick, easy and tasty meatball sliders

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    1 month later
    #2046 78 days ago

    Snapper tonight, Grouper tomorrow night

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    2 months later
    #2190 13 days ago
    Quoted from punkin:

    [quoted image]

    What is vegamite? I know it from the Men at Work song.

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