round 2 of the weekend cook festival. banana caramel upside down cake. Image Unavailable, Please Login
Exactly what I was thinking. I hardly ever take plating pics because I can't be bothered to gussy up the presentation! T
I'm just cooking like a brisket instead of the "normal" tri tip way. Just simple 12 hour salt brine, then this morning since I was up at 5 the new time I pulled the tip out and applied garlic, onion, and mustard powder, as well as pepper and celery salt. Spritzing with apple juice with a splash of apple vinegar. There was no stall today. Will wrap after this 90 minutes. Image Unavailable, Please Login Image Unavailable, Please Login
wow i am honored! here is the finale.... Image Unavailable, Please Login basque style chicken and mushrooms in a red pepper cream sauce with spinach. served over rice. i do have to say, this was incredible.
You're on fire, big guy! If by red pepper you mean bell pepper, that'd be something my wife might like. Something like this recipe? http://peterdserrano.com/2014/basque-style-braised-chicken/ T
Curry scallops and a salad (over rice for my wife). Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
thanks! we re pretty bored here at home since summer ended so did some cooking to keep busy. similar recipe to yours. ours was to make sauce of sauted onion, garlic, wine, chx stock and roasted red bell peppers all put thru blender. with sauted chx and mushrooms all over rice.
I gotta get a new smoker. This thing just wont get the temp up. Although next time I'm going to try something new that I just thought about when i went to check the temp (I have a brisket in the outside freezer.). It's sitting at 175 internal temp, only 10F up in 3 hours. But I'm assuming that means it should start climbing quicker soon. I will say though, that thermometer is going in quite easily.
Smoked ribs for the first time on my pellet grill. I only had 3 hours, so they were rushed, but still yummy. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Ok everyone...puts tail between legs...I made really juicy chicken and smashed potatoes. You can all resume posting incredible meals. Tomorrow however I am planning on cooking up a healthy ish meal from the ground up! Image Unavailable, Please Login Image Unavailable, Please Login
Not getting temp up is unusual compared to erratic or too hot. You have enough fuel? Proper air flow? What kind of smoker are you using? 175 F is way higher than I'm used to seeing in a tri tip. How'd it turn out? T
Three hours? Wow. That looks great. Did you run the temp higher than normal? Pasta sauce made with cucuzza. Image Unavailable, Please Login Image Unavailable, Please Login Shells, a little parmesan and a lotta red pepper flake. Also, took the jalapeños from the garden that I had dried and ground them up in my spice grinder. T
Haven't been down here much in a while. Bought a turkey breast and roasted it off yesterday for dinner. Then threw the bones and scraps in a pot and made soup. Didn't have the typical veggies but had a small squash and some kind of turnip or something that came in my last CSA box of veggies so threw them in. Cooled it overnight then threw in some greens and the rest of the turkey today. Turned out well. Oh, and turkey sammich last night which was half the reason to make the turkey. Turkey sammiches are probably my favorite part of Thanksgiving.