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how many of you guys cook??? - Page 213

post #3181 of 3187

Hare part 2 tonight: casseroling the legs in the slow cooker. Serving up with mashed potatoes and sautéed morels.

 

Last night's saddle was just a little underdone, so I carved out the loin and gave it a little extra finishing in the frying pan. Ended up tasting very nice, but could/should have been better from the start. The morels and the black garlic were excellent.

post #3182 of 3187

finally found the amazing bolognese recipe again that I love so much and thought I share it with you:

http://www.antonio-carluccio.com/Tagliatelle_al_Ragu_Bolognese

post #3183 of 3187
Quote:
Originally Posted by luberconn View Post
 

haha.  nice!  did you buy the WSM mini, or did you make one?  i'm actually going to try my hand at building one in the next week or two.  i have a charbroil vertical water smoker that has served its purpose, but it's starting to rust out at the base.  i probably got a good 30 smokes out of it.  not bad, since i paid $40 for it on Craigslist.  i'm probably going to do some babybacks on it this weekend.  :)  don't get discouraged by the smoking process.  it actually becomes really easy after you do it a few times. 

 

pork butts are my favorite to cook on here.  also the turkey i smoked on it this past thanksgiving was the best turkey i've had.  it trumps oven roasted and deep fried turkey. 

 

 

Basically the guy I bought parts from already had the holders in place + an extra grate and the 42 qt pot. I just bought the extras and made a hole on the bottom. 

I'm jealous of your char broil and yeah was planning to smoke today but might do it tomorrow afternoon. Question though, I got a boston butt with skin on it, should I leave the skin or remove?

post #3184 of 3187
Quote:
Originally Posted by Jjacq View Post
 

Question though, I got a boston butt with skin on it, should I leave the skin or remove?

Leave the skin on.

Score it with a criss cross pattern and season generously.

The fat will draw your seasoning into your butt...how's that sound?

 

The skin may not crisp up enough by the time your butt reaches temperature.

You can remove the skin and crisp it in a hot oven.

If you play your cards right you should end up with some good cracklin'.

post #3185 of 3187

I just returned from Hawaii. I had a wonderful meal with my niece and her boyfriend at Stage.

 

FIVE SPICE SOY BRAISED PORK
with Garlic Chips, Crispy Hasu (Lotus Root), Ginger-Scallion Porridge, Ho Farms Stir Fry, Shiitake Mushrooms, Chili Aioli.

The best ever!

post #3186 of 3187

Ho Farms made me smile.

post #3187 of 3187

I'm making a (smaller) version of this Slow Cooker Korean Beef recipe: http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

 

It already smells good. Prep is just a little bit of chopping, followed by a few seconds' mixing and... that's it 'til you add the cornflour towards the end. Easy.

 

The Sriracha in the recipe is chilli sauce. In the UK, you can get Sriracha at Marks & Spencer, where it is shelved with the ready-meals in the chilled section. Or if you have a local Oriental shop like Wing Yip, they'll have it there. It is also good combined with mayonnaise for a seafood or burger sauce.

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