Author Topic: What's Cooking  (Read 166191 times)

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Offline DynaGlide

  • Posts: 1452
Re: What's Cooking - Lots of Ribs
« Reply #1110 on: July 26, 2022, 12:26 PM »


Once again I had to cook for about 35 people up at the Cape. It was an opportunity for me to test out my traveling grill setup. I managed to do 8 racks of ribs at once on my 22" Weber with riser and they were a real crowd pleaser. I did 3 6lb chickens to 200~ degrees on a Weber Smokey Mountain I had on loan for pulled chicken as well.

Matt
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Offline GoingMyWay

  • Posts: 1902
Re: What's Cooking
« Reply #1111 on: July 27, 2022, 02:42 PM »
So with the Black Mulberry season over, it's now time to harvest the apricots. I added some to a smoothie this morning and am thinking about making an apricot sauce for ham and then some apricot jam. We'll see how motivated I become.  [smile]

(Attachment Link)

Wow you got a lot of apricots!



Once again I had to cook for about 35 people up at the Cape. It was an opportunity for me to test out my traveling grill setup. I managed to do 8 racks of ribs at once on my 22" Weber with riser and they were a real crowd pleaser. I did 3 6lb chickens to 200~ degrees on a Weber Smokey Mountain I had on loan for pulled chicken as well.

Matt

That's really cooking for a crowd!  The meat looks great!

We cut into the cucumber last night.  There aren't too many seeds in the center so I'd say we harvested at the right time.  My wife said it's the crunchiest cucumber she's ever had.



We harvested 2 bell peppers to put in our spam friendly Lomo Saltado.



We didn't have any tomatoes.  This was almost like like pepper beef, but it was good nonetheless.



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Offline hdv

  • Posts: 442
Re: What's Cooking
« Reply #1112 on: July 27, 2022, 04:34 PM »
Yep, that cucumber is looking great. Well done! If you don't like the seeds, then a teaspoon is the classic way to scrape them out of a length-way halved cucumber and be left with half moon shaped parts. Enjoy!

Offline GoingMyWay

  • Posts: 1902
Re: What's Cooking
« Reply #1113 on: July 29, 2022, 09:21 AM »
Thanks for the tip about scraping out the seeds.  My wife didn't mind the seeds at all.

Last night we made pork chops with a lemon caper sauce.

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Offline guybo

  • Posts: 384
Re: What's Cooking
« Reply #1114 on: July 30, 2022, 09:52 PM »
need to stop meating like this [big grin]

Online Cheese

  • Posts: 9874
Re: What's Cooking
« Reply #1115 on: August 07, 2022, 11:51 PM »
So I had a hankering for some good tenderloin and a quick vegetable dish. While the tenderloin is the star here, the carrots are really to die for because they're so easy and so delicious, they're prepared and cooked in a sheet pan in the oven.

Some small fresh summer carrots all about the same diameter, a little EVOO or better yet some roasted peanut oil which adds some additional flavor, fresh thyme, Kosher salt & freshly ground black pepper. Oven at 400 degrees and bake the carrots for about 10-15 minutes. Sprinkle some grated Reggiano over the top and continue to bake for 5 minutes or until they have the texture you desire. I like them soft but not mushy...al dente.  [smile]



Online Cheese

  • Posts: 9874
What's Cooking...new cooking prep gadget
« Reply #1116 on: August 08, 2022, 09:28 AM »
I hate removing the individual thyme leaves from the thyme stem so I tend to cook using the entire thyme sprig. But that is a real problem & mess if there is any liquid involved. For fairly dry dishes like potatoes or beans, the entire thyme sprig can easily be removed, for wet dishes...not so much.

Here's something I just picked up at Williams-Sonoma. It really does work well for thyme, I'm pleasantly surprised.  [big grin]  I'll also try using it next on fresh rosemary and tarragon. I've got a great chicken in tarragon sauce recipe that I'll cook this week.



Offline 4nthony

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Re: What's Cooking
« Reply #1117 on: August 08, 2022, 11:14 AM »
So I had a hankering for some good tenderloin and a quick vegetable dish. While the tenderloin is the star here, the carrots are really to die for because they're so easy and so delicious, they're prepared and cooked in a sheet pan in the oven.

Roasted carrots are one of my favorite foods and these look amazing. Nice cook on that tenderloin, too!
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Offline rvieceli

  • Posts: 1734
Re: What's Cooking
« Reply #1118 on: August 08, 2022, 12:46 PM »
@Cheese some folks I follow on Instagram make these walnut herb strippers out of their shop in Montana.



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