joke_explainer posted:

well continue in my series of 'realizing I should have done more on my big bbq day', i'm making some bbq beans tonight. I roughly followed the 'best baked beans ever' recipe from here: http://www.seriouseats.com/recipes/2014/06/best-barbecue-beans-recipe.html

soak your beans overnight. I used a mix of small red beans, pinto beans, and great northern beans.



first onion:



chop onion as directed a few posts ago:



get other things, in this case a jalapeno, some serrano, garlic, and a green bell pepper. I generally would have used bigger cloves of garlic but I was at the end of a bulb and didn't want to waste it.



cut the other things up. Man this jalapeno was big!



pick up some nice smokey bacon:



cook the bacon:



it's done when it looks like this:



remove the bacon and set aside on paper towels, then throw the onion into the bacon fat. don't drain the bacon fat. after about 7 minutes of cooking up those onions on medium/medium-high, depending on your burners, throw in the remainder of the stuff you diced or mined up.



Only let the garlic and other stuff sizzle for about a minute. Garlic burns very quickly. Pour some chicken stock in there.



Then your reserved water and beans.



I actually was making two pots, so the recipe is roughly halved in this pot. If you have an 8 qt or maybe even a 6 qt dutch oven, you could do it all in one easy.

At this stage, let it come to a boil, then reduce to simmer and cover. Let it sit there for about an hour. In the meantime, preheat the oven to 300 degrees.

Make a BBQ sauce. This one was just ketchup, mustard, adobo sauce, smoked jalapeno (chipotle) dried pepper ground, cayenne pepper, mustard, molasses, honey, salt, pepper, apple cider vinegar, and a bunch of hot sauce and some worcestershire, and eventually some dark brown sugar and turbinado sugar.



Added the turbinado sugar just so it'd be a little sweeter.



okay hour is up. I have like 6 pounds of smoked ribs in my freezer so I dethawed one bag of four and put two ribs in each pot, and the sauce.









And now they are in the oven at 300 for 4 hours. Supposedly after 4 hours, you take the cover off and let it cook down, concentrate, and generate those pleasant Maillard reactions from the top of the dish. we'll see! I currently have like 2.5 more hours of waiting on beans.

Luvcow posted:

making more concord grape jelly today

Robot Made of Meat posted:

How can you have any grapes to jell when they're so d*rned tasty to eat?

Boomzilla posted:

I generally cook and eat like a 14 year old left to his own devices. A lot of bacon and sausage and potatoes and cheesy pastas. But I think I'm gonna roast a nice pork loin and quick pickle some carrots and daikon and make some bahn mi this weekend. We'll see how that goes.

Tiberius Thyben posted:

I think I am going to make some steak tacos next week. It's a new recipe, though, so I don't know how it will turn out.

I could also make a simple dill pickle dip, latkes, or really good mushroom soup. Thoughts?

_{You guys won't judge me for simple recipes, will you?}

Boomzilla posted:

I want to know your mushroom soup recipe

gently caress. marry. t-rex posted:

I've been cooking a lot of big dinners and plating them but i keep forgetting to take pictures.

The nicest this week was grilled skin-on trout with: grilled lemon, sautéed veg, and some pear and soft cheese

Luvcow posted:

Am i remembering wrong or are you a chef/line cook or something?

gently caress. marry. t-rex posted:

I'm. :]

joke_explainer posted:

I'm in a national park and made a fancy camp meal for my last day. Dried mushrooms, dried noodles, butter and a brick of parmesan, salt and pepper, garlic, and a lemon. Rehydrated the mushrooms and then sautéed them in butter, then added thin-sliced garlic at the last minute or so. Took that all off heat and used the other pot to boil some water and get the pasta going. Drained them and then mixed in butter, freshly shredded parmesan, mushrooms and garlic, salt, pepper. Served and squeezed lemon juice on them and topped with some more parmesan. It was good stuff. Maybe the non-phone pics turned out better, only have this crappy one right now, it was pretty dark when I finished.

gently caress. marry. t-rex posted:

Last night i made beef stoganoff on egg noodles and a waldorf salad

hamjobs posted:

64 oz water
10 apples, halved or quartered (it's up to you bud)
1/2 c pumpkin puree (not pie filling, just pumpkin)
1/4 c brown sugar
cinnamon sticks to taste (use a bunch, like 4 or 5)
a whole nutmeg or a ground whole nutmeg, about a teaspoon
whole cloves to taste (a tablespoon is good here)
allspice to taste (a teaspoon is plenty)
black pepper to taste (use at least a couple of good grinds)
a dash of your favorite red pepper (cayenne is good but i like gochugaru here too)

mix all that up in your slow cooker, cook it on low, then mash the apples after 2-3 hours or whenever they're really loving soft. cook it on high heat for at least another hour or two, then cool it, strain it, and drink it hot or cold.

there are a bunch of blogs with a similar recipe out there too.

hamjobs posted:

hi, renegret said i could probably put this here and it would be an okay recipe for a crock pot type thing for fall byob celebrations.


no pictures yet, but a big ol' batch simmering away on my counter, making my house smell autumnal and maybe even festive, even though it's 90F outside.

poverty goat posted:

The_Book_Of_Harry posted:

gently caress. marry. t-rex posted:

Canola isn't a very good oil for seasoning I'd do flaxseed