Richtee Posted January 4, 2009 Author Posted January 4, 2009 A little baking...which I generally suck at...A hearty rib sticker...could be used for a bisquit and gravy, but traditionally just split and buttered. 2 medium potatos, boiled and mashed in the same water2 Lbs flour2 Lbs bacon/skin cracklings, fine ground2 Packages baker's yeast1-2 tsp. kosher salt2 Tbsp. sugar Mix all but crackings and knead well. Place in fridge for an hour or so. This is NOT supposed to be a "fluffy" thing. Roll out a half inch or so thick..add 1/3 of cracklings, and fold across. Roll again and repeat till done. Roll a final time about an inch thick and use a round cookie cutter. Let rise and hour or so, then bake in a greased pan around 350° for about 30, or till golden and done witht he toothpick test. Just used commercial bacon, so it won't be as good, but I'm betting still dang tasty! The "Pogatcha"The cooked down potatos http://i471.photobucket.com/albums/rr72/esalink/100_8215.jpg Flour ready to get mixed with the potato mush http://i471.photobucket.com/albums/rr72/esalink/100_8216.jpg Kneaded out and into the fridge http://i471.photobucket.com/albums/rr72/esalink/100_8217.jpg Bacon in the oven for the initial bake down http://i471.photobucket.com/albums/rr72/esalink/100_8218.jpg After baking, chopped for pot to finish the fry http://i471.photobucket.com/albums/rr72/esalink/100_8219.jpg Needs to be cooked out to CRISPY! http://i471.photobucket.com/albums/rr72/esalink/100_8222.jpg Meanwhile rolled out dough http://i471.photobucket.com/albums/rr72/esalink/100_8220.jpg First "layer" of cracklings http://i471.photobucket.com/albums/rr72/esalink/100_8223.jpg Crackling and dough, resting and waiting! http://i471.photobucket.com/albums/rr72/esalink/100_8224.jpg The "bisquit shot" soon to follow :{)
qwezxc12 Posted January 4, 2009 Posted January 4, 2009 Very nice! Must have been the day for "raw" food. I made a platter of beef carpaccio. Fresh diced tomatoes, cilantro, sea salt, and a bit of lemon juice. Also made a platter of Gravalax. Topped it off with lemon confit. Brought them over to Mom's today for a family gathering. I would have posted a picture, but imagine the proverbial cow stepping into an Amazonian river; meeting up with the famished piranha swarm BTW. Have you ever tried Blood Oranges with your Ceviche? Sorry, didn't see your post Charlie. No, but after reading Mario Batali's "Molto Italiano" (which I got for Christmas!), I realize that he's obviously in love with them. I will have to find some and try them out. Thanks for the tip!
Richtee Posted January 4, 2009 Author Posted January 4, 2009 The Hunky Crackling bisquits- OK all done. Took like 45 Min. with this batch, and a little denser than normal, but that's OK. http://i471.photobucket.com/albums/rr72/esalink/100_8226.jpg Good stuff! http://i471.photobucket.com/albums/rr72/esalink/100_8227.jpg
qwezxc12 Posted January 5, 2009 Posted January 5, 2009 Mmmmm...artery hardening goodness! I know you like 'em just buttered, but they look like a match made in heaven for making biscuits 'n' gravy.
Richtee Posted January 5, 2009 Author Posted January 5, 2009 Mmmmm...artery hardening goodness! I know you like 'em just buttered, but they look like a match made in heaven for making biscuits 'n' gravy.Funny just ground up 10 lbs of butt mixed with sage, thyme, rosemary, red and black pepper, and some mustard seed... Hmmm.. ;{)
Richtee Posted January 24, 2009 Author Posted January 24, 2009 Calling Homer- Homer...your bacon is ready! http://i471.photobucket.com/albums/rr72/esalink/0124091130.jpg
Gunzway Posted January 25, 2009 Posted January 25, 2009 Calling Homer- Homer...your bacon is ready! http://i471.photobucket.com/albums/rr72/esalink/0124091130.jpgI need to remember to not visit this thread when I am hungry...
TheSidewinder Posted January 25, 2009 Posted January 25, 2009 Oh man, that bacon looks GREAT! *drool* That and a couple of eggs, hash browns and strong coffee for breakfast. Mmmmm, mmmmmmm!
Richtee Posted January 26, 2009 Author Posted January 26, 2009 A note: The website I frequent and have listed is really pissing me off, on a couple levels. Sorry if you've tried to access it lately...it's been down more than up. As an alternative, one of the members there -highly regarded I might add- has started another. All you folks interested in meats and it's various preps and treatments, please check out Smoked-meat Thanks!
tentacles Posted January 27, 2009 Posted January 27, 2009 Rich, that is fantastic. Just what I need, more encouragement to build a smoker. Thing is, I can buy SS sheet right now for $.45/lb, it's not such a bad idea, really. I could line it with kaowool and cover it with something, aluminum siding or whatnot. Too many projects, not enough time and money!
Richtee Posted January 27, 2009 Author Posted January 27, 2009 Rich, that is fantastic. Just what I need, more encouragement to build a smoker. Thing is, I can buy SS sheet right now for $.45/lb, it's not such a bad idea, really. I could line it with kaowool and cover it with something, aluminum siding or whatnot. Too many projects, not enough time and money! Man...that's cheap! You'd want at least 16 ga. I'd think, but of course internal bracing/shelf supports would be sufficient to stiffen something a bit thinner. "Kaowool"? Hmm insulation of some sort? You thinking on straight charcoal/wood, or gas/electric? I don't care for the electrics, but they do work.
crazyboy25 Posted February 6, 2009 Posted February 6, 2009 Hearty breakfast: 2 eggs2 sausagesOregano GarlicBacon This is a delicious lunch/breakfast meal. First in a large pan add 4-5 strips of bacon cut in half and turn the heat on low gently cook the bacon to your liking. When the bacon is cooked set it aside. There should be plenty of bacon grease left in the pan so add two cut up sausages some oregano and a small spoonful of crushed garlic and turn the heat on high, use a spatula to move everything around. The butter will melt and the sausages will begin to cook and sizzle after they have been sizzling for a minute or so crack two eggs in the middle of the pan. Allow them to cook. When most but not all of the white is cooked mix the sausages and eggs together and add the bacon. Mix it well. Put on a plate and enjoy. I would have a picture but I ate it. (the food not the picture)
andyboy Posted February 6, 2009 Posted February 6, 2009 And I thought the biggest risk with being a pyro was related to fire hazards. After reading this thread I see that most of us are gonna clog our arteries long before we have an accident. Anway, to contribute to the cooking, dinner today: 1 Kg chicken breast filé.3 dl of full cream 40%.1 dl milk 3%.1 Tbs flour.50 gr cream cheese garlic and chive. Cut the chicken in 2x2 cm pieces and sauté them in butter until done. Mix the flour with the milk until no lumps are seen and pour it over the chicken, add the cream. Bring this to a boil, add seasoning to your liking (salt, blackpepper not the finely ground). Add the cream cheese and stir. Serve with rice and a nice salad on the side. Fast and simple.
Richtee Posted February 7, 2009 Author Posted February 7, 2009 Hearty breakfast: 2 eggs2 sausagesOregano GarlicBacon This is a delicious lunch/breakfast meal. First in a large pan add 4-5 strips of bacon cut in half and turn the heat on low gently cook the bacon to your liking. When the bacon is cooked set it aside. There should be plenty of bacon grease left in the pan so add two cut up sausages some oregano and a small spoonful of crushed garlic and turn the heat on high, use a spatula to move everything around. The butter will melt and the sausages will begin to cook and sizzle after they have been sizzling for a minute or so crack two eggs in the middle of the pan. Allow them to cook. When most but not all of the white is cooked mix the sausages and eggs together and add the bacon. Mix it well. Put on a plate and enjoy. I would have a picture but I ate it. (the food not the picture) Just a suggestion..garlic and frying/high heat does not too well, typically. It can easily get bitter and nasty tasting. Try adding the garlic near the end, like with the eggs. Same with pepper BTW.
Richtee Posted February 14, 2009 Author Posted February 14, 2009 BEEF! It's what's for dinner!A nice chuckie- well marbled and looking good! http://i471.photobucket.com/albums/rr72/esalink/0214091342.jpg On the WSM slathered in mustard and Rich's rub http://i471.photobucket.com/albums/rr72/esalink/0214091350.jpg How to improve? Install bacon slices! http://i471.photobucket.com/albums/rr72/esalink/0214091353.jpg Mmmmmmore to come!
TheSidewinder Posted February 15, 2009 Posted February 15, 2009 I wasn't hungry until I saw that. More details, man!
Richtee Posted February 15, 2009 Author Posted February 15, 2009 (edited) I wasn't hungry until I saw that. More details, man! Ugh... Sigh... the still sick kid <Whom I was making the chuckie for> has to work at 5. No way to git-r-done by then. Into the oven- potatos, celery carrots, and baby bellas sprinkled with the rub and with a puddle of V8 in the bottom. Made for a nice pan gravy with a bit of red wine and flour roux for thickening http://i471.photobucket.com/albums/rr72/esalink/0214091527.jpg Sorry folks... gotta do whut I gotta do. Still got 2 hours of hicory/pecan on it tho :{) A nice light smoke flavor that worked out OK. http://i471.photobucket.com/albums/rr72/esalink/0214091744.jpg Edited February 15, 2009 by Richtee
TheSidewinder Posted February 15, 2009 Posted February 15, 2009 Oh, man, does that look good! Nice job on the pot roast. Looks like the meat is falling apart. *drool*
Yankie Posted February 16, 2009 Posted February 16, 2009 Is it just me or is the meat smiling at me? Possibly a halucination from how delicious that looks.
Steps Posted February 19, 2009 Posted February 19, 2009 Everything on here is so delicious! Can i please request a chicken curry recipe if someone has a good one?
Richtee Posted February 22, 2009 Author Posted February 22, 2009 Making a couple corned beef briskies for St. Patty's...pulled them outta the cure/brine today and sliced off the flats for a bit of "rolled pastrami" Seasoned heavily with cracked black and coriander... On the smoker under hickory and pecan about 2 hours in http://i471.photobucket.com/albums/rr72/esalink/100_8265.jpg Pulled at internal of 175 and had a snack mmmm http://i471.photobucket.com/albums/rr72/esalink/100_8268.jpg
Brakkie Posted February 22, 2009 Posted February 22, 2009 That looks delicious man! Which cut of the beef is this? I've never heard of Beef Crispies before so I have no idea... Have you ever tried smoking salmon? Me and the ol' man smoked a 0,5kg filet of salmon in the summer and although he didn't like it himself, I was eating smoked salmon sandwiches for a week! Wood used to smoke the salmon was Olive Wood. Ever tried smoking fish?
Richtee Posted February 22, 2009 Author Posted February 22, 2009 That looks delicious man! Which cut of the beef is this? I've never heard of Beef Crispies before so I have no idea... Have you ever tried smoking salmon? Me and the ol' man smoked a 0,5kg filet of salmon in the summer and although he didn't like it himself, I was eating smoked salmon sandwiches for a week! Wood used to smoke the salmon was Olive Wood. Ever tried smoking fish? Beef BRISKIES... slang for brisket cut. Beef Brisket Sure I do a bit of fish. Salmon is great, lake trout, and whitefish rock as well. I have heard olive is a good wood to use, but out this way it's alder that's the standard for salmon. I have done it with apple and maple as well...quite good!
Richtee Posted April 8, 2009 Author Posted April 8, 2009 Well..still being a free man... I'm allowed to make my own food. For now. AND I'm a "batch" this week ;{) Found this cute li'l chunk of sirloin tip. Rubbed with my rub modified for beef and a green chili sauce. Injected some of said sauce into the meat. Smoked it over Hickory for about an hour and a half...got the chill off. Onto my infrared rotiss, and brushed with a rendered bacon fat/green sauce mix till 143°. Headed to the local for happy hour where the owner now waits with nice hard buns and a slicer... French/Mexican dips! I can still make SOME kind of fireworks LOL! http://i471.photobucket.com/albums/rr72/esalink/0408091524.jpg
TheSidewinder Posted April 8, 2009 Posted April 8, 2009 Mmmmmmm!!! Damn, that looks obscenely good. *drool*
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