Richtee Posted August 4, 2009 Author Posted August 4, 2009 Nice work! Those li'l Weber kettles are workhorses... If you get the chance, look into Royal Oak lump. ALOT better than Cowboy. But hey..it all works!
Ventsi Posted August 4, 2009 Posted August 4, 2009 I'll look for it. I got sick of the mess briquets make, so I started using lump for grilling, I'll make sure to look for it when ever I get a chance to. Yeah I love the little BBQers 30 bux and I can do damn near everything in them. A real grill would be nice though, *sigh* .
Richtee Posted August 5, 2009 Author Posted August 5, 2009 Mmmm...I made ricotta fritters for breakfast yesterday. I remember my Grandma making these once in a while. Unfortunatly, I never got the taste for the curd type cheeses. But everyone else loved them. I even make my lasagna with mozz and parm.
Richtee Posted August 25, 2009 Author Posted August 25, 2009 (edited) Competed in a state championship BBQ contest this weekend- KCBS rules. Came in 10th overall, with "walks" (ribbons) for 6th in brisket and 4th in ribs. I'm pretty happy with that, considering the huge setup pro teams that were there. Here's my team's final overall scoring in Ck - chicken, Ri- ribs Pk- pulled pork, and Br- brisket Edited August 25, 2009 by Richtee
Richtee Posted August 25, 2009 Author Posted August 25, 2009 And..while I'm at it..and limping around doing very little... a pork loin I did yesterday: Well, here's the loin just onto the grill. Eh..I have done better trussing jobs, but it worked out fine. The stuffing is:Local resto's breadstix, chopped semi-fineMustard seedChopped leekChopped onionCBPenough wine to dampen mixLined loin interior with a goodly layer of baby spinach leaves http://i471.photobucket.com/albums/rr72/esalink/100_8770.jpg About a half hour in- coated with first coat of glaze:1 cup apple juice2 cups wine1 fine chopped onion1 Tbsp Kosher1 tsp ginger1 tsp rosemary1 tsp thyme2 Tbsp soy sauceReduced to about a half cup http://i471.photobucket.com/albums/rr72/esalink/100_8771.jpg The cooking method: Used my gas grill (GASP!) firing only one side, cooking on the other. Placed some maple and hardwood lump charcoal over "hot" side for some smoke...just a kiss. Temps on cooking side were kept right about 300 for the first part of the cook. http://i471.photobucket.com/albums/rr72/esalink/100_8772.jpg Half way..another coat of the glaze http://i471.photobucket.com/albums/rr72/esalink/100_8773.jpg Cranked temps to 400 for about 20min. to carmalize the glaze a bit, pulled at internal temp of 162° http://i471.photobucket.com/albums/rr72/esalink/100_8774.jpg First slices after a 15 min. rest. http://i471.photobucket.com/albums/rr72/esalink/100_8775.jpg A few slices vac'd and freezer bound. http://i471.photobucket.com/albums/rr72/esalink/100_8776.jpg Darn good loin. Bit of a smoke ring even...light smoke flavor, the sweet of the glaze is balanced well with the savory of the stuffing. Thanks for looking!
TheSidewinder Posted August 25, 2009 Posted August 25, 2009 You owe me a new keyboard!!! I drooled on this one! Man that looks good, Rich. Great job!
Richtee Posted August 25, 2009 Author Posted August 25, 2009 (edited) You owe me a new keyboard!!! I drooled on this one! Man that looks good, Rich. Great job!Thanks Mark. Seems I'll have time on my hands soon. If anyone is interested in a slab or two of cured ribs, some bacon, or ham (cured for shipping saftey) I could use the work... Edited August 25, 2009 by Richtee
Richtee Posted September 7, 2009 Author Posted September 7, 2009 Some wonder about my sig line...liking smoke in the ait or on food equally well... here'a an explanation.. Here's a 2 year project about to come to fruition: A BIG ASS smoker. This is the sis-in-law modeling one of 10 racks that go inside it http://i471.photobucket.com/albums/rr72/esalink/0906091430.jpg Here's the fire box... for you Canuckians..it's a Labatt keg :{) http://i471.photobucket.com/albums/rr72/esalink/0906092007.jpg Here's a shot of the seasoning run... 222°F and thin blue smoke http://i471.photobucket.com/albums/rr72/esalink/0906091524.jpg An open shot after seasoning... THE BEAST! 40 slabs of ribs...20 briskets...no sweat! Let's have a party! http://i471.photobucket.com/albums/rr72/esalink/0906091623.jpg I'm still managing to light SOMETHING and keep within the law! 40 slabs of ribs anyone??
NightHawkInLight Posted September 7, 2009 Posted September 7, 2009 Holy smokey! I'm sure looking forward to that APC get together you would be so kind to host at next years PGI! Really, that is spectacular. You going to have people pay you to smoke their whole deer this hunting season? I might be inclined...
Richtee Posted September 7, 2009 Author Posted September 7, 2009 Holy smokey! I'm sure looking forward to that APC get together you would be so kind to host at next years PGI! Really, that is spectacular. You going to have people pay you to smoke their whole deer this hunting season? I might be inclined... Done a few. Dozen. Last season one in jerky and one in sausage... no burger or anything else. I kept the straps... I mean why not? LOL! Bring it to me quartered. I can break it down, but it's a pain.
Richtee Posted September 26, 2009 Author Posted September 26, 2009 (edited) I am in the process of curing/smoking aging 3 'uge hams...in the old country cured method. Curing phase is complete and I hacked the hocks off before the aging period. Here they are just off a 15 hour cool smoke, along with a hunk of shoulder bacon I did, and some trimmings off that for some AWESOME baked beans. Talk about waiting for a pot of bean soup...MMM! Hmm sure looks better than MY ankle, eh? ;{) Stay green folks!http://i471.photobucket.com/albums/rr72/esalink/100_8777.jpg Edited September 26, 2009 by Richtee
TheSidewinder Posted September 26, 2009 Posted September 26, 2009 I was beginning to wonder where you'd gone with this project, Rich. MAN, that looks like good pork, especially that bacon. And those trimmings will be a perfect complement to bean soup. I'll bet they're nice and tasty. Are you sure they'll LAST until they get into a soup?
NightHawkInLight Posted September 26, 2009 Posted September 26, 2009 What a thing to see fresh home from work...Now I'm off to eat my ramen noodles in shame...
TheEskimo Posted September 26, 2009 Posted September 26, 2009 Be not ashamed of the humble ramen noodle. Tasty, noodly cardboard is an essential part of any balanced diet. So is smoked pork.
Richtee Posted September 27, 2009 Author Posted September 27, 2009 What a thing to see fresh home from work...Now I'm off to eat my ramen noodles in shame... Sir... I assure you I have eaten my share of those... even un-modified! Consider simmering until tender, draining water and into a pan with some butter for a quick fry and add seasoning pack ;{) Oh start with about half the pack and try... without the water and with the butter...tends to be salty if the whole pack is used with this method.
TheEskimo Posted September 29, 2009 Posted September 29, 2009 I decided to make doughnuts: plain, chocolate glaze, and powdered sugar.
Ventsi Posted September 29, 2009 Posted September 29, 2009 Woahhh man those look good!!!!I didn't even know donuts could be made, I though they just "grew at the grocery store".. Those would do Homer proud...
Ralph Posted September 29, 2009 Posted September 29, 2009 those dognuts made me hungry time to go make lunch if it looks edible i might take a photo
Ralph Posted September 29, 2009 Posted September 29, 2009 (edited) sorry for the double post yeah made honey chicken apologies for the chicken was lazy and got my sister to cut it was made by1. pan frying the chicken pieces (breast if your after presentation thigh if you want superior taste)the chicken was un seasoned2.at the same time toast 1/3cup of sesamme seed till you hear the first one split than they are all ready 3. blanching some almonds less than 1/4cup is required but i always make double because half of them end up in my mouth during the whole prosess. once blanched the skins are removed and if you have the time and patience the almonds are split. dont be lazzy and buy them because they wont work properly4. add a little water, a teaspoon of soy sause,1/4cup of raw sugar,1 teaspoon of golden syrup,a dash of vanilla essence, half a shake of nutmeg (optional and be sure not to add to much) and 2 tablespoons of honey please if you can dont use the rubbish liquid honey sold at the supper market buy some nice hard real honey from a farmer you will taste the difference (note :this works best with honey not from Australian native trees) and 1 table spoon of sweet chilli sauce. keep this on a low heat the whole time 5.julien 1 carrot and a hand full of snow pees6. prepare your noodles/rice7.add the chicken half the nuts half the sesame and the noodles/rice to a frying pan (the one you are cooking the chicken in will do perfectly) and stir.8. turn off the heat add most of the carrot and stir than add the snow pees and plate imediately 9. use the left over sesame julien carrot and blanched almond halfs as a garnish 10. glaze with the lovely honey sause enjoy Edited September 29, 2009 by Ralph
Richtee Posted September 29, 2009 Author Posted September 29, 2009 Very nice Ralph! The wife will love this. I'm forever looking for new ways to disguise chicken...heh... And Eskimo- YUM! Those be pretty man!
scarbelly Posted September 29, 2009 Posted September 29, 2009 All the stuff in this thread looks so delicious! It makes me feel like such a lazy ass. Very often, if i'm not particularly hungry and my mom hasn't made dinner, I just won't eat more than a snack... Weekends I only eat two meals per day... The only things I can cook are cheese quesadillas and grilled cheese sandwiches
Ralph Posted October 1, 2009 Posted October 1, 2009 Richtee got another way for you to disguise chicken today simple chicken kebabs: to make the marinade get a nice handful of fresh(DONT USE DRIED) dill and chop it finely. take a couple cloves of garlic and if your like me and like finding little bits of it chop it if you prefer not to have texture to your food you can use a garlic press or just squish it with the side of the knife. to that add a good pinch of salt and some corase milled black peeper (in the recipe i like to use pre milled stuff as the strong flavours we are normally after are gone giving a more subtle flavour). than add quite a bit of good olive oil so as to make it all runny than add a very small amount of lemon juice (helps create an emulation and tenderises the chicken) if you have a lemon tree use a green lemon as it will taste better in this. cube your chicken and add to the marinade and keep in the fridge over night soak the sticks in water (i like to add a pinch of salt so that if you eat them the cave man way (my favourite way) you don't taste wood but a nice salty flavour) thread the chicken and any vegis you want onto the skewers grill the rice i used basmadi. i started off by adding water to a pot (more than i willneed) than addign a couple cloves of garlic to the water and some salt). boil this for 5 min to get the graic flavours runnign through the water than remove the garlic (wont be nice to find a mushy piece of garlic in your lunch) than add your rice when there is about a cm of water left on the top add a nob of butter and as the water level drops it will coat all the rice in the butter bad for you but im not your dietitian and i keep my reputation by not serving any single component of a meal that i wouldnt enjoy eating on its own so well adding the butter is optional but makes a difference plate and enjoy
Richtee Posted October 1, 2009 Author Posted October 1, 2009 (edited) Richtee got another way for you to disguise chicken todayHad to grin on your recipe... I make a skewered breast strip dish with almost the exact marinade! I DO add a bit of rosemary and parsley. Delicious stuff. And yes...the rice is a great addition. I usually serve the grilled skewers ove a light stir-fry veggie thing. Thanks for the ideas Ralph! Edited October 1, 2009 by Richtee
Richtee Posted October 4, 2009 Author Posted October 4, 2009 (edited) Well, dammit...bridesmaid again. Same as last year... 2nd place at a rib competition held in Flushing, MI. at their "Fall Festival" hence the theme of my turn-in box garnish. Who the hell cares...just pass the ribs...but yanno how it goes! BTW I hope none of the judges ate any of those little red peppers...they are positively incendiary! http://i471.photobucket.com/albums/rr72/esalink/100_0752.jpg Edited October 4, 2009 by Richtee
TheEskimo Posted October 5, 2009 Posted October 5, 2009 Lawl...that's why you got 2nd. They thought "Gee, what a nice guy, to give us these tasty looking peppers". Five seconds later "OAHAHAHhAAAOOOOOAA MY MOUTH. WOW this guy sucks. He is DEFINATELY not getting first place." So remember, Ritchee, next time, DON"t give them hot peppers. BTW, those ribs look AMAZING. Since they rated 2nd place, you should dispose of them properly, and send them to me to take care of.....
Recommended Posts