Food Thread

[Reach]

A little Memorial Day smoking. Some chicken drumsticks and thighs with a honey glaze, and a small dry rub smoked brisket, all smoked over Cherry and White Oak.

 

[GregManning]

A little Memorial Day smoking. Some chicken drumsticks and thighs with a honey glaze, and a small dry rub smoked brisket, all smoked over Cherry and White Oak.

That looks FABULOUS !

 

[Reach]

That looks FABULOUS !

It did turn out pretty good. I have some work to do on the chicken, the glaze was too thin, and the rub I put on first is overpowering.

 

[GregManning]

Monkfish Tail fillets w/ Dill & Panko breading Crust
Rev: 220530 0955

Monkfish fillets – 1 # (called: “poor man’s lobster”; but not really cheap !; at least for me in Ohio)
Pat dry w/ paper towels
Sprinkle w/ chopped fresh Dill; salt & pepper
Flour (AP)
Egg wash
Panko

Deep fry: 350°F for 3 min.

Corn – Steam for 10 min.

French fries – hand-cut russets, fry 350°F for 15 min.

 

[JD3000]

Seared on the grill, then braised in the oven, then smoked for 1.5 hrs
Finished with sauce and served with Arkansas green beans and smoked mac n cheese with truffle oil

 

[GregManning]

Seared on the grill, then braised in the oven, then smoked for 1.5 hrs
Finished with sauce and served with Arkansas green beans and smoked mac n cheese with truffle oil
View attachment 82178What's Arkansas green's ? just bean's from Arkansas ?

Seared on the grill, then braised in the oven, then smoked for 1.5 hrs
Finished with sauce and served with Arkansas green beans and smoked mac n cheese with truffle oil
View attachment 82178

What's Arkansas beans ?
Ribs look crusted / breaded ?

 

[JD3000]

What's Arkansas beans ?
Ribs look crusted / breaded ?

Green beans slow cooked in chicken broth with bacon, onion, and garlic.

Ribs got a bit of rub and most of them were finished with sauce

 

[GregManning]

Pork Belly
Rev: 220607 0945

Pork Belly ~ 1.25 #

• Sous Vide – 140°F for 72 hrs (Ref: MC, Vol. 6; p 86)
• Wok fry to brown
• Save Au Jus

Twice Baked Potato

• Bake 350°F for 1 hr
• Mash w/ butter, sour cream, pecorino romano, salt, pepper, water (keep relatively chucky)
• Bake 350° for ~ 30 min., to brown

Heritage Tomato slices – w/ olive oil, Fleur de Sel salt, Tellicherry black pepper

Dipping

• Au Jus
• BBQ sauce – Stubb’s, Smokey Mesquite

 

[Reach]

Pork Belly
Rev: 220607 0945

Pork Belly ~ 1.25 #

• Sous Vide – 140°F for 72 hrs (Ref: MC, Vol. 6; p 86)
• Wok fry to brown
• Save Au Jus

Twice Baked Potato

• Bake 350°F for 1 hr
• Mash w/ butter, sour cream, pecorino romano, salt, pepper, water (keep relatively chucky)
• Bake 350° for ~ 30 min., to brown

Heritage Tomato slices – w/ olive oil, Fleur de Sel salt, Tellicherry black pepper

Dipping

• Au Jus
• BBQ sauce – Stubb’s, Smokey Mesquite

View attachment 82297

OK, that looks good, but I am not likely to ever be patient enough to wait three days for my meats to cook up before I eat them. Smoking something for 12 hours is bad enough.

 

[GregManning]

OK, that looks good, but I am not likely to ever be patient enough to wait three days for my meats to cook up before I eat them. Smoking something for 12 hours is bad enough.

@Reach You don't have to be patient. You could eat 6 meals in-between. Go out & work for 2 days.

 

[GregManning]

@Reach You don't have to be patient. You could eat 6 meals in-between. Go out & work for 2 days.

@Reach If the pork & potato (2 hours) take too long, you could just push them aside.
I'll just serve you the tomatoes . . . . . . . . they are ready to eat, "fast food" !

 

[GregManning]

Grilled Pork-belly / Cheese Sandwiches – just a little weird
Rev: 220610 1735

Grilled Pork / Cheese Sandwich

• Homemade sour dough bread
• Sharp cheddar
• Pork-belly – “roasted” & sliced
• Sauerkraut – dry in salad spinner to remove excess liquid
• Havarti – to keep kraut in place
• Bread
• Pan fry in butter, under press weight

Heirloom Tomato - sliced

• Tomato
• Havarti
• Sauerkraut – dry in salad spinner
• Black pepper
• Havarti – to keep kraut in place
• Microwave to melt cheese & “fuse

I’m out of bread; so I’m baking 4 very large loaves tomorrow.

 

[Reach]

Grilled Pork-belly / Cheese Sandwiches – just a little weird
Rev: 220610 1735

Grilled Pork / Cheese Sandwich

• Homemade sour dough bread
• Sharp cheddar
• Pork-belly – “roasted” & sliced
• Sauerkraut – dry in salad spinner to remove excess liquid
• Havarti – to keep kraut in place
• Bread
• Pan fry in butter, under press weight

Heirloom Tomato - sliced

• Tomato
• Havarti
• Sauerkraut – dry in salad spinner
• Black pepper
• Havarti – to keep kraut in place
• Microwave to melt cheese & “fuse

I’m out of bread; so I’m baking 4 very large loaves tomorrow.

View attachment 82352

That combination looks a little weird. I’m feeling lazy tonight, so I spent $13 on spaghetti with meat sauce at one of the nine pizza shops within three miles of me.

 

[GregManning]

That combination looks a little weird. I’m feeling lazy tonight, so I spent $13 on spaghetti with meat sauce at one of the nine pizza shops within three miles of me.

With meat balls I hope ! ! !

 

[Reach]

With meat balls I hope ! ! !

Just meat sauce, but it did come with a •small• salad.

 

[VenasNursery]

Grilled Pork-belly / Cheese Sandwiches – just a little weird
Rev: 220610 1735

Grilled Pork / Cheese Sandwich

• Homemade sour dough bread
• Sharp cheddar
• Pork-belly – “roasted” & sliced
• Sauerkraut – dry in salad spinner to remove excess liquid
• Havarti – to keep kraut in place
• Bread
• Pan fry in butter, under press weight

Heirloom Tomato - sliced

• Tomato
• Havarti
• Sauerkraut – dry in salad spinner
• Black pepper
• Havarti – to keep kraut in place
• Microwave to melt cheese & “fuse

I’m out of bread; so I’m baking 4 very large loaves tomorrow.

View attachment 82352

Waiting on you to open a restaurant?
And the address?
Jk looks good and I like exploring different tastes

 

[AdkEric]

You can't win 'em all. Picked up a little ribeye on my way home from work. Had big plans for a nice rare steak. Sort of a reverse sear. Grilled on a cedar plank over high heat till it hit 120° internal, then seared on each side for 1-2 minutes for some grill marks and crust. Ended up way more done than I prefer. (A good vet could bring it back to life is what I like.) Still juicy, tender, and flavorful so it isn't a total loss, but more trouble than it's worth.

 

[VenasNursery]

You can't win 'em all. Picked up a little ribeye on my way home from work. Had big plans for a nice rare steak. Sort of a reverse sear. Grilled on a cedar plank over high heat till it hit 120° internal, then seared on each side for 1-2 minutes for some grill marks and crust. Ended up way more done than I prefer. (A good vet could bring it back to life is what I like.) Still juicy, tender, and flavorful so it isn't a total loss, but more trouble than it's worth.
View attachment 82359View attachment 82360View attachment 82361View attachment 82362

Absolutely beautiful!
Looks great!
Ding ding ding
Yeah you won today at least so far! Haha

 

[Reach]

You can't win 'em all. Picked up a little ribeye on my way home from work. Had big plans for a nice rare steak. Sort of a reverse sear. Grilled on a cedar plank over high heat till it hit 120° internal, then seared on each side for 1-2 minutes for some grill marks and crust. Ended up way more done than I prefer. (A good vet could bring it back to life is what I like.) Still juicy, tender, and flavorful so it isn't a total loss, but more trouble than it's worth.
View attachment 82359View attachment 82360View attachment 82361View attachment 82362

I will second the winner of the day! That makes me jealous, I was thinking about going out and buying a steak tonight, but after spending at least five or six hours on the road every day this week, the last thing I wanted to do was drive 40 minutes to the nearest steakhouse, so I settled for a spaghetti from a pizza shop. I am still amazed that there are at least nine pizza shops within 3 miles of my house, and no steakhouse closer than a 40 minute drive away.

 

[AdkEric]

Absolutely beautiful!
Looks great!
Ding ding ding
Yeah you won today at least so far! Haha

Thank you sir! I think next time I'll do low and slow then sear, and save the planks for lower temp grilling.