Author Topic: whats for dinner tonight (Read 431895 times)

EL TATE · « **Reply #1700 on:** July 19, 2019, 10:01:45 AM »

Man o man, pot pie, especially dutch oven style is my kryptonite. now you're smoking it!? I give up. I surrender. call me France

Nate · « **Reply #1701 on:** August 06, 2019, 04:44:32 PM »

So since tonight is my last night with my daughter and granddaughter for a while, invited my sister and her family for dinner.

I decided to pull out all the stops and do smoked wings with a quick deep fry at the end.

I figured 100 wings for 5 adults and 3 kids would be enough.

stlaser · « **Reply #1702 on:** August 06, 2019, 04:53:52 PM »

Dude, you’re killing it!

dave945 · « **Reply #1703 on:** August 06, 2019, 08:19:23 PM »

Aren’t we related somehow? I must have missed the invite.

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Bob Smith · « **Reply #1704 on:** August 06, 2019, 09:08:05 PM »

Hope dinner went well....I did wings the other day and finished them on the Webber for a few min on each side to get a bit of crunch. Hope yours turned out good, they should have...

Bigdave_185 · « **Reply #1705 on:** August 31, 2019, 09:35:39 PM »

Tried something new tonight

Vacuum packed brisket for a week

Opened and smoked on the Green M Grill for a hour @ 225 pull and into the insta pot for 120min than back on the smoker

CO worker said it’s awesome because you get the smoke flavor but the installer pace.

It tastes good but turned out kind of dry

Thoughts?

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TexasRedNeck · « **Reply #1706 on:** August 31, 2019, 10:23:39 PM »

Too fine a point.

Wrap in butcher paper at 165 and smoke till 205

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Bigdave_185 · « **Reply #1707 on:** August 31, 2019, 11:02:58 PM »

To fine if point?

I cut it in half to fit in the Pot

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TexasRedNeck · « **Reply #1708 on:** September 01, 2019, 08:05:30 PM »

Meaning all the back and forth from smoker to pot to smoker

Tonight I smoked a side of salmon. Brined for 2 hours in a brine and then smoked at 250 for nearly 2 hours until 145 internal. Brushed every 30 minutes with teriyaki honey lime juice mix.

No visual evidence. It was on the plate and eaten in less than 10 minutes....I’d say the kids and wife liked it

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TexasRedNeck · « **Reply #1709 on:** September 01, 2019, 08:11:54 PM »

Oh and by the way, Myron Mixon swears that the most important part of the cook is resting the meat. 4 hour minimum.

Every time I rest mine 4 hours in a warmed cooler its awesome.

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Nate · « **Reply #1710 on:** September 01, 2019, 11:40:00 PM »

Brisket done the bludawg way, served 30 neighbors, had a few beverages, good conversation, played some cards and called it a night

http://www.bbq-brethren.com/forum/showpost.php?p=3247929&postcount=3

Nate · « **Reply #1711 on:** September 07, 2019, 10:07:21 AM »

http://real-man-truckworks-and-survival.com/index.php?topic=4187.new#new

TexasRedNeck · « **Reply #1712 on:** September 07, 2019, 02:38:58 PM »

I’ll leave this here

It’s taking a 4 hour nap now. We’ll cut it up about 6 tonight.

This is similar to the method Nate mentioned.

Rub: salt pepper onion and garlic powder touch of cumin
300 degree smoker. 1:45 on the rack in the smoke sprayed every 15 minutes with beef broth and brown sugar. The. Tightly covered in a pan.

Put it on at 9am.
Cook to 205 on point and rest 4 hours.
This in was done in about 4 hours total.

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TexasRedNeck · « **Reply #1713 on:** September 07, 2019, 07:35:22 PM »

Pretty decent smoke ring for 1:45 in the smoke

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Nate · « **Reply #1714 on:** September 07, 2019, 08:27:25 PM »

Looking good brother

TexasRedNeck · « **Reply #1715 on:** September 08, 2019, 06:42:34 AM »

Thanks. I keep experimenting and the thing that I’m learning is that the rest is more important than the cook.

I just ordered an injector and plan to try injecting next time.

I’m also going to get a second smoke tube to get more smoke when cooking hot and fast.

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Flyin6 · « **Reply #1716 on:** September 08, 2019, 03:26:24 PM »

Quote from: TexasRedNeck on September 07, 2019, 02:38:58 PM

I’ll leave this here

It’s taking a 4 hour nap now. We’ll cut it up about 6 tonight.

This is similar to the method Nate mentioned.

Rub: salt pepper onion and garlic powder touch of cumin
300 degree smoker. 1:45 on the rack in the smoke sprayed every 15 minutes with beef broth and brown sugar. The. Tightly covered in a pan.

Put it on at 9am.
Cook to 205 on point and rest 4 hours.
This in was done in about 4 hours total.

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I wish that you would leave this HERE!

TexasRedNeck · « **Reply #1717 on:** December 23, 2019, 03:15:32 PM »

So tried my hand at carne guisada made with pork butt. Came out amazing. Even though I left out the negro modelo I intended to use along with the stock

Flour tortillas and some cheese....hmmmm

And these are in the smoker

Chorizo, goat cheese and cheddar stuffed jalapeños

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TexasRedNeck · « **Reply #1718 on:** December 23, 2019, 08:24:15 PM »

Turned out ok. Bacon I used was thick cut and it would have been better thinner. Mixture of goat cheese chedddar and chorizo was ok. Will try something different next time

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stlaser · « **Reply #1719 on:** December 23, 2019, 08:29:39 PM »

Nice Charles

JR · « **Reply #1720 on:** December 23, 2019, 08:51:31 PM »

TRN, Tate and Nate should open a restaurant.

TexasRedNeck · « **Reply #1721 on:** December 23, 2019, 09:17:23 PM »

I’ll be the bartender...

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JR · « **Reply #1722 on:** December 23, 2019, 09:36:32 PM »

Quote from: TexasRedNeck on December 23, 2019, 09:17:23 PM

I’ll be the bartender...

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There go the profits!!

Nate · « **Reply #1723 on:** February 05, 2020, 11:39:15 PM »

Made some mojo pork for Cuban sandwiches for tomorrow nights dinner in my new kitchen

JR · « **Reply #1724 on:** February 06, 2020, 12:42:15 AM »

He's BACK,,,,,,,,,,,,,,,,,

EL TATE · « **Reply #1725 on:** February 06, 2020, 11:43:14 AM »

Quote from: Nate on February 05, 2020, 11:39:15 PM

Made some mojo pork for Cuban sandwiches for tomorrow nights dinner in my new kitchen

Looks tasty there bud. How do you like that fridge?

Nate · « **Reply #1726 on:** February 06, 2020, 12:58:30 PM »

Quote from: EL TATE on February 06, 2020, 11:43:14 AM

Quote from: Nate on February 05, 2020, 11:39:15 PM
Made some mojo pork for Cuban sandwiches for tomorrow nights dinner in my new kitchen

Looks tasty there bud. How do you like that fridge?

I truly hate it.....there really is not much usable space

EL TATE · « **Reply #1727 on:** February 06, 2020, 02:28:53 PM »

thank you. with our remodel getting closer to fruition this summer i'm shopping kitchen appliances and i'm not liking what I see in French door style, but the wife's interested in the "smart" features. now I can talk her off the ledge;-)

Bob Smith · « **Reply #1728 on:** February 06, 2020, 03:30:49 PM »

Tate, We just bought a side by side with the extra door on the refer door for access to the door shelves. It has water/ice on the freezer door and so far lots of space not being used. It doesn't have the freezer part below as both doors run the full length. Didn't see a need to be able to tap the glass for light to see the door shelves.

Nate · « **Reply #1729 on:** February 06, 2020, 09:47:50 PM »

It turned out awesome!

Bob Smith · « **Reply #1730 on:** February 06, 2020, 11:15:23 PM »

Good looking sandwich

TexasRedNeck · « **Reply #1731 on:** February 07, 2020, 05:32:56 AM »

I see pickle.

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Nate · « **Reply #1732 on:** February 07, 2020, 11:29:16 AM »

Do you not like pickles?

TexasRedNeck · « **Reply #1733 on:** February 07, 2020, 07:44:19 PM »

Love Pickles. Can’t have a Cuban without them

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EL TATE · « **Reply #1734 on:** March 03, 2020, 10:31:58 AM »

We'll see if these pictures post. private dinner for 6, 6 course Italian, got talked into doing a Dolla Forma or "cheese wheel pasta" turned out pretty darned good. didn't get all the pics as I was busy cooking but here's some of the highlights.

EL TATE · « **Reply #1735 on:** March 03, 2020, 10:36:32 AM »

15lb wheel of Reggianito, (aka south American Mussolini Parmesan)

EL TATE · « **Reply #1736 on:** March 03, 2020, 10:37:33 AM »

Gets fired w/ brandy 1st, then toss the hot pasta straight out of the pot in the cheese. no final plated pic, but did a artichocke piccatta with capers and white wine, lemon

EL TATE · « **Reply #1737 on:** March 03, 2020, 10:39:31 AM »

4.5 hour chianti braised then roasted pork shanks on cannellini bean puree. The beans had cheese from the center of the wheel and some horseradish and heavy cream, then made a demiglace (red wine sauce) with the roasting juices.

EL TATE · « **Reply #1738 on:** March 03, 2020, 10:44:09 AM »

This is a cold, roasted winter root veg salad. golden and regular beets, purple, yellow and orange carrots with aged balsamic and olive oil, wilted beet greens.

EL TATE · « **Reply #1739 on:** March 03, 2020, 10:46:37 AM »

There were appetizers, prosciutto wrapped melon, herbed and spiced roasted nuts, several cheeses and Aperol cocktails as well, but this Caffe Affogato that didn't photograph well, ate amazingly. home made hazelnut salted caramel ice cream with yet more toasted hazelnuts and espresso.

dave945 · « **Reply #1740 on:** March 03, 2020, 11:02:06 AM »

Dang Tate! Where’s the click to order button??

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EL TATE · « **Reply #1741 on:** March 03, 2020, 11:19:25 AM »

$85 a head plus booze and i'm willing to travel, lol

stlaser · « **Reply #1742 on:** March 03, 2020, 11:56:36 AM »

Very nice Tate!

Nate · « **Reply #1743 on:** March 03, 2020, 12:33:37 PM »

Quote from: EL TATE on March 03, 2020, 11:19:25 AM

$85 a head plus booze and i'm willing to travel, lol

Lets clarify that!

$170 @ head, plus travel expenses, groceries and our booze and you will get tate and i both!

EL TATE · « **Reply #1744 on:** March 03, 2020, 12:43:15 PM »

I'm in!

TexasRedNeck · « **Reply #1745 on:** March 03, 2020, 01:11:36 PM »

Was that for a Bernie bundling fundraiser? Lol. That looks spectacular. Would love it if you broke down the ingredients and process on the shank.

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Nate · « **Reply #1746 on:** March 03, 2020, 01:26:55 PM »

Quote from: TexasRedNeck on March 03, 2020, 01:11:36 PM

Was that for a Bernie bundling fundraiser? Lol. That looks spectacular. Would love it if you broke down the ingredients and process on the shank.

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You must pay to play charles.....lol

EL TATE · « **Reply #1747 on:** March 03, 2020, 02:29:26 PM »

Quote from: EL TATE on March 03, 2020, 10:39:31 AM

4.5 hour chianti braised then roasted pork shanks on cannellini bean puree. The beans had cheese from the center of the wheel and some horseradish and heavy cream, then made a demiglace (red wine sauce) with the roasting juices.

6 1.5-2lb pork shanks skin on
kosher salt (lots)
black pepper (lots)
rosemary, thyme, oregano, sage heavy tsp each
chianti 750ml
2 large carrots peeled, chopped large chunks
1 large yellow onion quartered, skin on
2 heads of garlic halved
1 quart beef or chicken bone broth. (buy it, it takes too long to make unless you're Nate)
olive oil

Score skin on shanks, vertically and horizontally like a Christmas ham, this will aid in rendering the fat.
rub salt all over and in the slits and be liberal with the pepper, you're essentially doing a dry brine. allow to rest at room temp for at least an hour.
Heat large, heavy skillet med-high/high w/ a little high temp veg oil and sear all shanks on all sides in batches and put in a large braising pan or roasting pan with high sides.
Season with chopped herbs, I used fresh, use a little more if using dried.
add chopped veggies spreading out around the shanks
add entire bottle of chianti or other full bodied red wine, like cabernet
add enough bone broth to bring level of liquid up to almost covering the shanks entirely, make sure to leave bone shank above liquid level.
cover w/ foil and roast at 325 for 2.5 hrs, making sure to put a cookie sheet under the roasting pan. (almost ruined my dang oven last time without it)
at 2.5hr mark, I check for even cooking, rotate the pan 180deg and re-cover and go another 1.5-2 hrs or until the shank bone wants to pull out but not quite.

remove and cool to touch and at this point you can pull skin and extra fat on for better presentation like in the picture, or you can leave it on for a massive meal.

skim off the fat from the roasting pan and strain roasting juices through a colander and then again through a sieve. if you want extra clear you can run it through cheese cloth or clarify the stock with eggs(long process, don't recommend unless you're getting really really fancy)
reduce roasting juices to half and check seasoning, add cornstarch slurry or a roux until desired consistency is met, season to taste and hold on the side keeping it warm. add big tab of butter before serving.

return shanks to roasting pan and bump oven to 375. roast for 15-20 min or until nice and golden brown and delicious. Bone marrow should caramelize but not boil out of the bone. serve hot with demiglace over mashers or white bean puree or polenta or...

EL TATE · « **Reply #1748 on:** March 03, 2020, 02:31:21 PM »

Quote from: TexasRedNeck on March 03, 2020, 01:11:36 PM

Was that for a Bernie bundling fundraiser? Lol. That looks spectacular. Would love it if you broke down the ingredients and process on the shank.

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Thank you sir! cannellini bean puree is pretty straight forward too if you would like it. very similar to mashers IMHO but better texture.

Nate · « **Reply #1749 on:** March 14, 2020, 11:00:40 PM »

tonight was a 3 star Michelin worthy meal on some of the finest china available!

we started with some brussel sprouts

then some million $$$ mac and cheese

with some grilled chicken breasts