Food/Cooking

[Hunter711]

Sippin' and cookin'. My favorite hobby.
1) Ground smoked ham and white cheddar/horseradish cheese quiche.
2) Mexican seasoned chick to be shredded for Quesadillas
3) Ground veal, pork, and beef seasoned meatloaf, glazed w/bbq sauce and hickory smoked bacon wrap.
Won't have to cook for a few days. :mrgreen:

PS:Quiche is quite good!

 

[Dostradamas]

magnifique monsieur quiche

 

[Hunter711]

^Merci bien.

 

[BigSki]

Yeah, that dish is made by lots of different cultures. My German immigrant grandmother taught me to make it...with a slight variation. Eastern Asians make a version as well.....

Next time I hit up the Indian joint down the street, I'll ask them to make some for me and try out that version."thumbsup"

Is that a rice pudding of sorts? I remember my Grand mom making a traditional Polish dish that was similar to the one in your pic.

 

[SkaldidDog]

Whew, that looks mighty fine tasty right there.

J

 

[salmonshark]

I broke down and bought myself a smoker finally. Figured my 40th is coming up soon and I deserve something nice.

I got the Yoder YS480 on order with the second shelf, probe port and the direct grilling plates. It wasn't cheap, but after everything I read, it looks to be in the top tier for pellet smokers. This will be my first ever pellet smoker, sort of nervous. They threw in 80lbs of hickory pellets to help me get started.

I figured the size will be about right for most of my cooking. If I need more room, I can always fire up one of the Webers I have.

Excited, nervous, and anxious all at the same time.

I'll have to add some pics to the thread when I get it and have food rolling off of it.

SS

 

[Hunter711]

Congrats! Pretty sweet rig ya got there. Quite sure you'll have fun with it. NOT cheap is for sure."thumbsup"
SmokingPit.com - Yoder YS640 YS480 Review and Video - See the competition grade pellet smoker - best barbecue grill in action!

 

[SkaldidDog]

Holy crap that is one sweet smoker. I'll remember those gents in case I get the urge to take on a new hobby.

Thanks.

J

 

[salmonshark]

Holy crap that is one sweet smoker. I'll remember those gents in case I get the urge to take on a new hobby.

Thanks.

J

I BBQ/Smoke at least once every week if not more. Been using a 22" Weber and a 18" Weber now for a few years using only lump coal. My only issue was having enough space. The 22 I use for mainly indirect cooking and once you put the coal to one side, you only have about 1/2 to 1/3 of the area left to cook on which leaves enough room for a small pork shoulder or butt. The 18 is mainly for all of my direct needs.

I figure with this, I can do some real smoking finally and actually fit some real quantities on. I wanted to go with the 640, but even though a couple hundred more, I was already a little over what I wanted to spend so I couldn't justify it. I got out a tape measure drew out what 20" x 24" looked liked. I figured I could easily do a pork shoulder/butt and a few racks of ribs at the same time on that surface alone. Then with the second rack, that is all bonus room where I can do wings, thighs, or other items while my longer cooks are on the main rack.

I also broke down and ordered the Maverick ET-733 Wireless Barbecue Thermometer and a 12" A-Maze-N Tube Smoker.

It's time to kick my hobby and love of the Q up a notch! I have had friends tell me I should enter in a competition, but I do it for the love of it and for the smiles I see on my friends and family faces when they have some of my cooking. Love making fatties, pulled pork, ribs, chicken thighs, ABTs, and about anything else I can dream up. The more I think about it this smoker, the more excited I am to get it going and testing it out.

SS

 

[thecrusader]

We will need pics of the smoker in action for sure.

I just made a new one out of another beer keg. I made one
a while ago but the design was wrong and it was a bit small.
Dont know about you salmonshark but with a smaller smoker i find
it a bit hard to keep the temp stable.

I only use coal too,i could go propane or whatever and my mates make
jokes day long when i'm stuffing around getting the coals right and waiting
but imo it makes all the difference.

I'll probably be cooking something today in it so ill get some pics.

Is anyone else making biltong/jerky or any dried meats? Except mike
making them for his dog? haha

Just wondering what process you use.

I did lamb a few days ago,cut thin and hit with soy,oyster sauce and chilli but it didnt
dry enough and the lamb was a bit strong.

I did it in my smoker with only a few coals so it wasnt hot in there but enough coals
to dry the meat out.From the look of it doing it this way will take quite a few hours.

Some people bang on about them dehydrators but ive never tried one.

Another thing ive started doing is adding anchovies into things like stews
and casseroles. Usually instead of adding salt or in addition to. Seems to
ad depth and i dont even know theyre there.

 

[EeePee]

I used a dehydrator with the deer jerky I was making. Only real complaint was the noise. It was more or less a hair dryer on low speed.

 

[thecrusader]

It's basically what i thought then, a heating element and a fan.

Heres my smoker i built.

Total cost was about 50 bucks but i had most of the stuff here. Used an
old table as the base and took its top off,i already had the large keg and just
bought hinges and stuff from the hardware shop.

I had a bunch of long stainless skewers so i used them for the racks up top that hold the
hooks and cut some up and bent them to make the hooks themselves.

I did the old smoker sideways and cut the ends off the keg which made it weak,this time i just
cut a door into the keg to keep it strong.

Then i thought i would get creative and make it a rotisserie smoker/cooker.

Works a treat. I need to buy a meat thermometer though, i'm sick of guessing.

I also need to work out the best way to use it,when i close the door whatever meat is in there loses
all its oils onto the coals. To keep the meats juices in im not sure whether i should just leave the door open and just rely on the coals
like a normal rotisserie, which wont be very good if im smoking. or wrap the meat in foil,still not good for
smoking.

Anyone with rotisserie experience, id be keen to hear how its done.

 

[CrawlinMike]

You have a good thing going crusader. I dry meat once a week usually. My dogs was the plain stuff haha. But I found it more interesting than my normal beef and deer jerky. I do it different every few times. I experiment with different thickness cuts and seasonings. Usually spicy. Extremely spicy. Sometimes sweet. I've used brown sugar even. Puréed jalapeños and ghost peppers usually. Liquid smoke often. More things than I can think of at the moment I'm sure. I'm a charcoal and wood fan hardcore. Propane to me is same as baking in the oven. Happy cooking!

 

[BigSki]

I don't care what part of the world that you live in, this kind of a cooker is just great! I hope that you have many great memories with family and friends with it! "thumbsup"

 

[gooba]

I may be a purist but personally I think pellet smokers are cheating. Theres just something about picking out your own wood cutting and soaking and tending fire with a cold beverage.

 

[helhedded]

my Jammin Sammin™ and "Italian" Spinach

birthday gift waffle action **** yeah

Scratch made mac and cheese

no other pics because we ate it all


Homemade Red Lobster biscuit action **** yeah

random weekday lunch (F)

A cutey

Turkey Bergs, Sweet T-Fries and Brake-Fast

& Last night's marble action "thumbsup"

 

[EeePee]

my jammin sammin™

 

[helhedded]

View attachment 311822

You have no ducking idea. I've been perfecting this for a few years. A little applewood smoke get's added in the summer :twisted:

 

[Hunter711]

DAYUMM! "thumbsup"

 

[Hunter711]

Got one for Xmas and yet to use it.
Tryouts to be posted soon. Thanks HH for the inspiration! "thumbsup"

She Pours Egg Into The Waffle Iron. Seconds Later? I