Ralph Posted December 23, 2009 Posted December 23, 2009 sisters birthday today so I decided to try making a cake the cake is a fruit cake but its Ralph made (actually tastes good not like most dry fruit cakes) and made royal icing for like the first time it could have turned out worse (sisters name is Ewa)
Mumbles Posted December 23, 2009 Posted December 23, 2009 Qwezxc's latest delicious looking pizza got me thinking. Several years ago I was talking to Rooster, an old mod here, about pizza. He mentioned his favorite was chicken, corn and creole spices. I had been intrigued ever since. I decided to give it a shot tonight, and I am glad I did. Given this was only a prototype I didn't bother with all the niceties, like homemade crust or fresh corn, etc. It came out quite tasty. The interplay between the light spicy notes of the chicken and spices, with the light sweetness from the corn and honey (in the crust) really is quite nice. I had some tomatoes and peppers to add in, but I completely forgot to put them on until after I took the pizza out of the oven. 2 split chicken breasts were deboned, and deskinned and cut into 5/8" cubes. This was sauted until the chicken was fully cooked with some olive oil, ~1/4tsp garlic, and "about right" amounts of onion powder, cracked pepper, and a liberal dousing with cajun spice. The chicken was drained of oil. The crust was rubbed with olive oil (especially over the crust area), and sauce added. Approximately 5-6oz of mozzarella was added, and covered with the sauted chicken, and about 4oz of whole kernel corn. A light dusting of cracked pepper, sharp cheddar cheese, and more cajun spice was added, and cooked for approximately 12min at 425. It was then placed in the broiler to crisp up the crust and make the cheese golden. I must say, I am a fan. It kind of ruins the whole balance, but adding hot sauce makes this quite tasty as well. Next time, there will be chunky tomatoes, peppers, and better starting materials. Also, I find it pairs well with Old Rasputin Russian Imperial Stout from North Coast Brewing. Then again, it is my favorite beer, so it pairs well with anything.
Richtee Posted December 23, 2009 Author Posted December 23, 2009 I must say, I am a fan. It kind of ruins the whole balance, but adding hot sauce makes this quite tasty as well. Next time, there will be chunky tomatoes, peppers, and better starting materials. Also, I find it pairs well with Old Rasputin Russian Imperial Stout from North Coast Brewing. Then again, it is my favorite beer, so it pairs well with anything.Being a pretty much classic style pizza devotee- I would never try this...but then again, like you mention- some nice hot peppers... and I do love Creole spicing... Hmm I have had that stout... bizarre pict of Rasputin on it right? Potent stuff there!
Richtee Posted March 4, 2010 Author Posted March 4, 2010 (edited) Project gets underway today. 4 packers to be trimmed and cured. Picts to follow. Brine- 4 gallons water18 grams Nitrite (Pink salt, or C#1)2 cups Tenderquick16 tablespoons pickling spice4 tablespoons each powdered onion and garlic Trying to limit salt in these... will taste brine after cooling, may add Kosher yet. Simmered 2 gallons and added all ingredients, simmered another half hour. after cooling I added 2 more gallons cold water for the finished brine. OK here's the 4 packers, 32 pounds total. HERE'S THE BEEF! http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304000958.jpg The first one trimmed up, point removed http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304001005.jpg Shot of point removal process... cutting along muscle seperating sinew/fat. http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304001014.jpg 4.5 Lbs. burger fodder and a pretty big fat pile. oops..forgot to weigh trimmed meat... http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304001041.jpg They be in the drink already chillin' for a week. http://i471.photobucket.com/albums/rr72/esalink/Corned%20beef%20project/0304001044.jpg Edited March 5, 2010 by Richtee
TheSidewinder Posted March 5, 2010 Posted March 5, 2010 Umm.... looks like the pics have errors in them at the other end. And I was *SO* looking forward to drooling on my keyboard.
Richtee Posted March 5, 2010 Author Posted March 5, 2010 Umm.... looks like the pics have errors in them at the other end. Ahhh yes..I used the links from Smoked-Meat. Sorry. I have upped them to Photobucket- Hmm can I edit my post?
OneEyeCharlie Posted March 14, 2010 Posted March 14, 2010 Looking good Hunky. My pancetta turned out drool-a-licious again. I just hung a 5 lb eye of round down in the meat cellar. 4 - 6 weeks and we gots some lovely bresaola
Pretty green flame Posted May 15, 2010 Posted May 15, 2010 (edited) Rich, my hat's off for you, just made your crackling bread on page 7, good god, it's soo damn good. Edited May 16, 2010 by Pretty green flame
Richtee Posted May 23, 2010 Author Posted May 23, 2010 (edited) Rich, my hat's off for you, just made your crackling bread on page 7, good god, it's soo damn good.Hahaha...great! Yes, it's an old favorite of mine... I'm glad you enjoyed it! As an aside...sorry I have not been around much. Life getting in the way of stuff again. But the BBQ season is upon us, and hopefully I'll be back in the swing soon. And thanks to the couple Mighigan guys for keeping in contact with me and keeping the flame going a bit, so to speak :{) Edited May 23, 2010 by Richtee
qwezxc12 Posted May 31, 2010 Posted May 31, 2010 (edited) Good, meat fallin off the bone, sticky fingered ribs without a smoker (or a decent grill, for that matter)... can they be done? Flying in face of BBQ Gods from Kansas City to St Louis, I decided to document my way of making ribs as I tuned up three racks for a cook-out yesterday. Disclaimer: I have a crappy $99 grill that I bought from a box store about 6 years ago, yet I make ribs that surpass (IMO) some of the local offerings at "rib joints"... or at least my friends destroy each and every batch I bring to cook-outs. I start with a dry rub I adopted and tweaked to my personal taste: 2 tsp granulated garlic 2 tsp hot chili powder (I use home ground Thai chilies)1 tsp paprika (use good stuff, not supermarket crap)2 tsp freshly ground black pepper 2 tsp mustard powder2 Tbsp dark brown sugar 4 tsp sea salt, finely ground 3-4 Allspice berries, freshly ground½ tsp cardamom, freshly groundCombine all ingredients and mix thoroughly. Makes enough rub for 4-5 slabs of pork ribs. Trim up the ribs, first cutting the rack in half, somewhere near the midpoint (making the racks more manageable), then removing extra fat and either removing or scoring in an "X" pattern the silver skin/membrane on the bone side of the ribs. I also cross-hatch the meaty side of the rack with a fine knife. Work a generous amount of dry rub into the ribs. Refrigerate overnight in a plastic bag. The next day, I fire up the grill, nice and hot, and grill the racks ~ 20 min / side until they're nice and crispy, turning often to prevent burning. I do like a little amount of char; it gives the meat the smoky flavor they need. The ribs then get placed into a covered full sheet pan, and go into the oven for 1 hour and 15 minutes at 250 degrees. I take them out and let them rest for about 15 min, then cut up the ribs. You can see in the pic that the dry rub has done its magic and penetrated into the meat. Then they get sauced and go back into the oven, uncovered this time, for ~ 15 min at 400 deg to set the sauce into them. Done. Yesterday I made a Chipotle-Maple sauce by food-processing and cooking down Chipotles in adobo sauce, dark maple syrup & molasass... Sweet and hot... heaven. Pics of the process attached. Thank goodness it's grillin season again!Pics (from left to right)Dry rub, out of the fridge and ready to grillFresh off the grillOut of the ovenSliced and about to be saucedFinished and ready too eat Edited May 31, 2010 by qwezxc12
Ventsi Posted May 31, 2010 Posted May 31, 2010 (edited) http://forums.timesdaily.com/eve/forums/a/ga/ul/8491090868/inlineimg/Y/drooling_homer.pngYou sir, just forced my lazy but to go cook something... No but seriously, those look amazing! Edited May 31, 2010 by Ventsi
TheSidewinder Posted June 1, 2010 Posted June 1, 2010 My, my! Looks like Richtee has some serious competition here. I propose a cook-off between you two, with me being the impartial judge of course. I'll send you my shipping address in a PM.
TheEskimo Posted June 25, 2010 Posted June 25, 2010 Considering that it's getting hot for most members, I thought I would post a recipe I found for Watermelonade..5 cup sugar2 cups strained watermelon juice(make it any way you like, but leave a couple chunks of melon for garnish)3.5 cups water.5 cups FRESH lemon juice--no bottled stuffBring the sugar and .5 cups water to a boil. Leave it and proceed. Mix 3 cups COLD water and the lemon juice. Mix the lemon/water into the sugar water. For a refreshing 8 ounce glass of watermelonade, mix 3 ounces watermelon juice with 5 ounces of the lemonade along with a few ice cubes, and chunks of watermelon for garnish if you so desire.
Cookieman Posted June 25, 2010 Posted June 25, 2010 Good, meat fallin off the bone, sticky fingered ribs without a smoker (or a decent grill, for that matter)... can they be done? Flying in face of BBQ Gods from Kansas City to St Louis, I decided to document my way of making ribs as I tuned up three racks for a cook-out yesterday. Disclaimer: I have a crappy $99 grill that I bought from a box store about 6 years ago, yet I make ribs that surpass (IMO) some of the local offerings at "rib joints"... or at least my friends destroy each and every batch I bring to cook-outs. I start with a dry rub I adopted and tweaked to my personal taste: 2 tsp granulated garlic 2 tsp hot chili powder (I use home ground Thai chilies)1 tsp paprika (use good stuff, not supermarket crap)2 tsp freshly ground black pepper 2 tsp mustard powder2 Tbsp dark brown sugar 4 tsp sea salt, finely ground 3-4 Allspice berries, freshly ground½ tsp cardamom, freshly groundCombine all ingredients and mix thoroughly. Makes enough rub for 4-5 slabs of pork ribs. Trim up the ribs, first cutting the rack in half, somewhere near the midpoint (making the racks more manageable), then removing extra fat and either removing or scoring in an "X" pattern the silver skin/membrane on the bone side of the ribs. I also cross-hatch the meaty side of the rack with a fine knife. Work a generous amount of dry rub into the ribs. Refrigerate overnight in a plastic bag. The next day, I fire up the grill, nice and hot, and grill the racks ~ 20 min / side until they're nice and crispy, turning often to prevent burning. I do like a little amount of char; it gives the meat the smoky flavor they need. The ribs then get placed into a covered full sheet pan, and go into the oven for 1 hour and 15 minutes at 250 degrees. I take them out and let them rest for about 15 min, then cut up the ribs. You can see in the pic that the dry rub has done its magic and penetrated into the meat. Then they get sauced and go back into the oven, uncovered this time, for ~ 15 min at 400 deg to set the sauce into them. Done. Yesterday I made a Chipotle-Maple sauce by food-processing and cooking down Chipotles in adobo sauce, dark maple syrup & molasass... Sweet and hot... heaven. Pics of the process attached. Thank goodness it's grillin season again!Pics (from left to right)Dry rub, out of the fridge and ready to grillFresh off the grillOut of the ovenSliced and about to be saucedFinished and ready too eat Holy Shit!!! thats making me drool!!! should I make some dessert?
Gunzway Posted June 26, 2010 Posted June 26, 2010 Considering that it's getting hot for most members, I thought I would post a recipe I found for Watermelonade..5 cup sugar2 cups strained watermelon juice(make it any way you like, but leave a couple chunks of melon for garnish)3.5 cups water.5 cups FRESH lemon juice--no bottled stuffBring the sugar and .5 cups water to a boil. Leave it and proceed. Mix 3 cups COLD water and the lemon juice. Mix the lemon/water into the sugar water. For a refreshing 8 ounce glass of watermelonade, mix 3 ounces watermelon juice with 5 ounces of the lemonade along with a few ice cubes, and chunks of watermelon for garnish if you so desire. It's winter here, but I might have to that in the next few days! Thanks for sharing . Sounds great.
Richtee Posted July 3, 2010 Author Posted July 3, 2010 Just to let you folks know, I'm still having SOME fun... baby back ribs, slathered with a chipolte sauce made by a buddy in Texas. My rub applied, and in the smoker along with a few pecan wood chunks... http://i471.photobucket.com/albums/rr72/esalink/0703001031.jpg http://i471.photobucket.com/albums/rr72/esalink/0703001045.jpg http://i471.photobucket.com/albums/rr72/esalink/0703001356.jpg At least I still get to light my smoker! ;{)
qwezxc12 Posted July 21, 2010 Posted July 21, 2010 (edited) I made up some 'cue for a friend's going away party last Saturday. I've done ribs, but this was the first foray into the holiest of holies... pulled pork. I started with two bone-in Boston butts, ~8lbs ea. I scored the fat cap on the top side and applied the same dry rub I use for ribs. Bagged and refrigerated overnight, about 18 hours. I put them on the grill over indirect heat and a smoker box for about 50 min, until the outside was crispy and smoky and a good portion of the fat was rendering out. It was a tad too hot, but I do not have a smoker so keeping the grill at a proper temp is tough. I pulled the shoulders off when they read 110 internal temp. They were then put into the oven, covered in foil and roasted low at 225 deg until they were 195 internal temp - about 3 hours. After resting for 15 min, the meat practically fell of the bones and shredded with a pair of forks like a dream. The pans were doused in a modified Carolina mop I made up (cider vinegar, ketchup, sugar, salt, white pepper, red pepper, and some skimmed broth out of the pan, all cooked down a bit). Served up on kaiser and potato rolls with some good local BBQ sauce (Dinosaur BBQ sensuous slathering sauce and their Habanaro Wango Tango). Mmmmmmm..... serious goodness and proof that you can make a pretty respectable pulled shoulder without a proper smoker. This may be my new favorite. My friends all want to marry me. ...and yes, that Farberware pan on the right IS the same one I make Dextrin in. Why mess with a good thing? Edited July 21, 2010 by qwezxc12
Richtee Posted July 22, 2010 Author Posted July 22, 2010 Mmmmmmm..... serious goodness and proof that you can make a pretty respectable pulled shoulder without a proper smoker. This may be my new favorite. My friends all want to marry me. Yep...you can make a reasonable facimilie that way. If you can get the temps down and get a couple hours in on the grill... use less charcoal, and just add a couple lumps at a time--- along with a hunk of wood now and again, you'll be ALOT happier. It'll be worth the effort. But I still think the "holy grail" is brisket ;{)
Richtee Posted September 13, 2010 Author Posted September 13, 2010 OK, here's the turn in boxes from my last BBQ comp. For those unfamiliar with KCBS (Kansas City BBQ Association) rules/contests, you turn in 4 meats for judging... Chicken, Pork Ribs, Pork Shoulder and Beef Brisket. Entries are judged on appearance, taste and tenderness. Out of 46 teams competing, we placed 3rd overall with:17th in chicken... Grrr..10th in brisket5th in ribs and a big fat #1 in pork! Wooo! Oh and that netted us $500 total. Covers gas, entry fee and meat anyhow :{) These contests are a blast...all you BBQ fans should check out the KCBS website and maybe catch a comp in your area... it's a cool time!
Twotails Posted September 13, 2010 Posted September 13, 2010 I'll post some recipes, and then a how-to on a chocolate and orange ganache cake later(when i find the photo) Monday meal #1(I cook for mum when I have days off)Chicken parm, with ziti and an awsome sauce(feel free to use your own sauce)first, cook up a few lbs of chicken, cut into 1in peices or so. seasoned with a little fresh thyme and rosemary if you like, aswell as salt and pepper(if you want them breaded, toss them in flour then beaten egg and then bread crumbs, but not realy needed, it does add to the dish) set aside. boil pasta (I used ziti, becouse shaws had a sale on it) and toss with a little oil, or butter after you rinse it with cold water. make the sauce(can be made the day ahead)10oz baby bella mushroomsn washed and sliced1 large onion, roughly chopped1 pepper, medium chopped(not real large peices, but big enough that you can find them)3 or 4 cloves fresh garlic, chopped fine(more or less to taste, im stuck in a house that dosent like garlic much)sautee mushrooms with a little oil and garlic untill fragrent, then add onion and pepper and cook untill everythings soft add salt and pepper, oregino 1/2 tsp, basil 1 tsp(fresh herbs if you got them use a little more fresh then dry,but dry will work) at this point add two large cans of stewed tomatos(or homade if you have them and want to use them) with juice, simmer untill liquids reduced, add a jar of pasta sauce(or if you have home made use it, personaly i'll use homemade but not everyone has it) allow to simmer untill all the flavours are mingled. cool now take chicken and toss with pasta, and add sauce(to your liking) spoon into baking dish. toss some parm cheese on top, with bread crumbs and monzrella cheese(use plenty of each, to suit your taste) bake uncoverded untill cheese is melted and breadcrumbs are toasted. and there you go, a nice baked pasta dish that a variation of traditional chicken parmasian( I dont know about you, but I think this is a little easyer if you have everything made ahead of time) I'll be making pulled pork one of these days(or chicken) just gotta figure what wood to use, got all the good BBQing woods here(grandfather has a wood burning stove) and we just got done splitting apple, mesquet, and hickory. i just need to re-build my smoker! i like that its getting colder, now i can cook outside without being eaten alive.
TheSidewinder Posted September 14, 2010 Posted September 14, 2010 Nice going, Rich!!! Good to see ya covered costs! And that reminds me..... Cookieman, where are yew?
Skycastlefish Posted September 14, 2010 Posted September 14, 2010 Mmmm @ Richtee. And to think, I used to know this guy before he became a celebrity. Don't forget about your vinegar loving friends!
Skycastlefish Posted September 14, 2010 Posted September 14, 2010 with a little oil, or butter after you rinse it with cold water. make the sauce(can be made the day ahead)10oz baby bella mushroomsn washed and sliced1 large onion, roughly chopped1 pepper, medium chopped(not real large peices, but big enough that you can find them)3 or 4 cloves fresh garlic, chopped fine(more or less to taste, im stuck in a house that dosent like garlic much)sautee mushrooms with a little oil and garlic untill fragrent, then add onion and pepper and cook untill everythings soft add salt and pepper, oregino 1/2 tsp, basil 1 tsp(fresh herbs if you got them use a little more fresh then dry,but dry will work) at this point add two large cans of stewed tomatos(or homade if you have them and want to use them) with juice, simmer untill liquids reduced, add a jar of pasta sauce(or if you have home made use it, personaly i'll use homemade but not everyone has it) allow to simmer untill all the flavours are mingled. cool Are you guys trying to make me feel underprivileged? I don't even like pasta much, but that sauce sounds great
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