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I'm going to be reverse searing two porterhouse steaks on tuesday, starting at 175 in the bradley smoker, then once the internal temp is about 115, let them rest a minute and sear them about 45 seconds a side on the super hot charcoal grill. what kind of wood should I use? I generally wouldn't use the smoker for this, but my guest requested I use it. I have hickory, applewood, maple, and mesquite. |
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Aug 11, 2014 08:50
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om nom nom posted:(amazing poo poo) 24 hr braise... how do you manage that? Looks amazing. A restaurant near here has an extremely tender, amazingly good rioja braised brisket and I always wondered how they did it. |
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Aug 11, 2014 08:53
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Slaapaav posted:My favorite thing to make is burgers and i have gotten really good at doing them but i feel like i need to learn how to make my own burger buns Try this: http://www.seriouseats.com/recipes/2010/04/the-spotted-pigs-hamburger-buns-recipe.html |
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Aug 11, 2014 08:54
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I am no baker or anything, but I got Ken Forkish's book on bread, following his instructions you can make some amazing bread. I made this the other month: Was one of the best loaves of bread I've ever had. Bread at home was always really dense and disappointing. Great sandwich bread too. |
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Aug 11, 2014 09:05
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Air Julio posted:ok byob cooks, pimp my dinner. thats all you got? no cheese, bread? any oil, vinegar, spices, herbs? do you have cheese? |
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Aug 11, 2014 18:58
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dogcrash truther posted:I'm seeing pork belly everywhere these days. What's up with pork belly. You can make bacon with pork belly. Lots of things, it's pretty versatile. Pig fat is amazing.  Pork belly. Bought this slab, a little over 5 lbs, for 24 bucks.  I used the recipe from the GWS post: 5 lbs fresh pork belly 2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt 2 teaspoons pink curing salt #1 4 tablespoons coarsely ground black pepper 4 bay leaves, crumbled 1 teaspoon freshly grated nutmeg 1/4 maple syrup 5 cloves of garlic 2 tablespoons juniper berries, crushed 10 sprigs of thyme  Rubbed that all over the meat, then added the maple syrup. For some reason I didn't photograph it after the maple syrup, but yeah, looked like meat covered in maple syrup and other stuff. Anyway, covered it, then every 48 hours, turned it over, called 'overhauling'. Just making sure all the parts are sitting in the cure. Once the 7 days are up, wash off all that poo poo thoroughly. Its okay if the occasional peppercorn or whatever is stuck to it, no big deal there, just want to get rid of whatever's left of the cure that hasn't been integrated in the meat. Smoke it at around 200 degrees with applewood chips until the internal temperature is about 150 degrees. (For the smoker I use a wireless thermometer from Oregon Scientific, it'll alert you if you're upstairs or across the house when meat reaches a certain temperature). The end product is great.   Probably smokier than some people like their bacon, but it was perfect for me. Sliced it, vacuum packed it in half pound bags, and froze most of it. Bacon for months for like 5 bucks a pound (had almost everything else laying around for the cure). I should make some more! That was pork belly sourced from carlton farms, they sell it now with the skin on, which is nice. joke_explainer fucked around with this message at 20:07 on Aug 11, 2014 |
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Aug 11, 2014 19:41
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Bo-Pepper posted:Probably the one food item I've had recently that I keep thinking about is the Yuzu Guacamole at Talde in Park Slope, Brooklyn. Each piece is a perfect two bites with several layers of flavor and textures. There's chewy and crispy in there with a seafood twinge from the shredded seaweed and a heat kick from the pepper. Oh man I want to go there right now. That looks so good. |
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Aug 11, 2014 20:35
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bacalou posted:bo-pepper that is an amazing meal story. what a thing, to have wealth well, that's only 135 a person for the first menu... certainly a special occasion meal but attainable by even people with a meager income. |
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Aug 11, 2014 21:51
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dogcrash truther posted:what';s the best way to make brussels sprouts cut up bits of bacon, get most of the grease out of the pan (not all tho), cut the ends off the brussel sprouts and remove the loose leaves, cut them in half lengthwise (perpendicular to the stem ends you cut off), heat the pan and throw the brussel sprouts in the pan, cook until fork tender on medium/medium-high, basically until they get crispy on the edges and tender, add salt and pepper and mix in the lardons (reserved bacon). you can do the same thing without the bacon, but brussel sprouts and bacon really do go together great. |
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Aug 11, 2014 23:10
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Air Julio posted:So what I'm doing is I'm preheating my oven to about 400-425. While that's happening I'm preparing my pan by pulling the pan out of the drawer and putting it on my burner. The next thing I'm doing is taking a cookie sheet and putting a single, thin layer of aluminum foil. After spraying a shitload of canned non-stick spray on the foil, I'm going to apply a layer of seasoned french fries. This is going to help each individual fry cook evenly. After about ten minutes, I'll heat my ham-pan and then apply the ham to the ham-pan. What I'm hoping here is the heat from the ham-pan will get into the ham. The ham itself takes an application of 3 quarter-smidges of ground black pepper from the red tin thinger it comes in. After applying about half heat to the ham, I'll throw some of the frozen broccoli on a paper plate, and microwave that for 3 minutes. Upon completion I'll kill all the heating elements. Removing the paper plate from the microwave, I'm going to shovel the broccoli down to a corner of the plate (how does that even work?), and apply olive oil and redwine vinegar to them. Plate the ham, plate the fries, and then i eat it all. maybe carmelize the ham? some pineapple on that ham? or glaze it with high heat and honey ro something? |
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Aug 12, 2014 00:02
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om nom nom posted:i missed this post at first. thats fuckin gorgeous man Thank you! Nobody said anything. I thought maybe it was hideous. I actually showed it to Ken Forkish as a photo at trifecta in town, and he was like 'bake it longer, the crust isn't dark enough.' Next time I did and it was a crispier crust, it was good. |
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Aug 14, 2014 13:09
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dogcrash truther posted:I ate at one of the best restaurants in America tonight on somebody else's dime and it was so good I don't even understand food anymore I went to Pok Pok in Portland tonight. Wait time: 180 minutes for 5. Dishes: 1) Six fresh whole natural chicken wings marinated in fish sauce and sugar, deep fried, tossed in carmalized phu quoc fish sauce and garlic and served with Vietnamese table salad. 2) Charcoal roasted natural game hen stuffed with lemongrass, garlic, pepper, cilantro served with spicy/sweet/sour and tamarind dipping sauces. 3) Boar colalr meat rubbed with garlic, coriander root, black pepper, glazed with soy and sugar, grille dover charcoal and served with chilled mustard greens and chili/lime/garlic sauce. 4) Crispy broken crepe with steamed fresh mussels, eggs, garlic, chives, bean sprouts, and Shark Sri Racha sauce. 5) Northeastern Thai hand-minced spicy charcoal roasted catfish salad with fresh galangal, mint, dry chilies, lime, and toasted rice powder. So loving good. I think it might be the best meal I've ever had. The place was ridiculous down to earth and friendly too, considering the amount of buzz it has generated over the last few years. Bill wasn't even that bad. |
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Aug 16, 2014 07:35
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Afro Doug posted:The best place that I have ever eaten is the time when as a young man i visited the Mohonk Mountain House with my family. I don't remember exactly what it is that I ate, but it made a long lasting impression. That place is amazing. Even if they had only the most mediocre food imaginable, the view and the experience there would make it worth it. We should all go hiking. And camping. And cook out camping. BYOB should explore the wilderness in our countries. BYOB should steward wild spaces and explore and experience them. We can venture away from our computers, to beautiful, serene places of incredible chill and return to talk about them and share our experiences. Do you remember what anybody got tho? |
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Aug 16, 2014 08:52
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Bo-Pepper posted:I got take out from Pok Pok NY tonight. Yeah, I'd never been to the one here before! It was confusingly good. I would love to go to the NYC one sometime just to see how it compares, I'm sure it's perfect if they managed to keep 3 restaurants running continually in NYC for this long. That sticky rice is so good too, we got like 4 orders of it for the table and ran out really quickly. Really important for some of the dishes. Glad you got to eat there too. It seems sometimes like restaurant people in Portland are just like beta testing concepts for rollout to NYC, but that's one I'm glad to hear is getting to more cities than just one. |
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Aug 17, 2014 08:34
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Bo-Pepper posted:I got my hands on some great tomatillos because they're in season. Gonna make a nice salsa verde tomorrow. Everyone should! I just bought some today, though I don't know what to do with them! What's your recipe? |
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Aug 18, 2014 08:44
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gggiiimmmppp posted:My dad and his twin brother are in town for some golf or something. I had them over for dinner tonight and overcomplicated a classic southern dinner of fried potatoes, pork chops and corn on the cob. Nice, I was hoping you would post in here with your sous vide stuff. |
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Aug 18, 2014 23:15
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This whole seitan thing is really getting me down. I guess I should try it for myself but it doesn't exactly look really good. I'm sure it was tasty. |
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Aug 25, 2014 06:16
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Mac Tonight posted:I made beer brined grilled pork chops a couple times last year using cheap beers like bud and redds apple ale and they were pretty good but the ones i made with great lakes dortmunder gold were awesome. any suggestions for other beers to use in a brine? I dunno man. Just make sure you add some salt. Without salt brining doesn't do its thing. I've got some issues though. The brining. It changes the texture. It makes it... kind of wishy washy. But what is the alternative? It is an easy way to keep stuff from drying out. But also the skin... the skin on poultry suffers. Not as crisp as if you don't brine. I'm conflicted. |
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Aug 29, 2014 08:18
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i'm looking at it, I can't wait to see pics of the finished product and maybe even the sausage making |
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Sep 3, 2014 06:52
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gggiiimmmppp posted:speaking of sausage can someone bring me up to speed on chorizo Chorizo doesn't follow the master sausage recipe Bo-Pepper linked. It's not as fatty as most sausages, it's... mostly just spices and pork by product. It's great, but yeah... not exactly top tier sausage imo. |
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Sep 3, 2014 09:18
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bo-pepper how did it go? |
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Sep 4, 2014 05:01
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Bo-Pepper posted:In a fit of pants on head stupid on my part, I was using a wooden spoon to feed the meat into the grinder. The grinder did initially come with a now lost piece specifically made for this, a piece that was just the length to not touch the grinder screw. Well a wooden loving spoon is way past that. Gah. Poor grinder. I'm happy you at least didn't spend 500 bucks on the grinder, that would have made it sting a lot more I guess. Though a 1HP grinder might have ground you some wooden spoon. Sausages look great anyway! Good work. I'm surprised you got such solid results out of the food processor. |
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Sep 5, 2014 08:34
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Little Blue Couch posted:hey can one of you guys help me yeah its on the level, you toast the rice a little bit before you start, its fine... rissoto does this too, though with butter in the pan to coat the rice |
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Sep 10, 2014 02:49
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Little Blue Couch posted:im basically just letting the jambalaya simmer at this point but guess what every step of the process has looked loving amazing did you take photos |
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Sep 10, 2014 05:24
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i am he posted:im thinking about taking a "how to make croissants" class... you totally should. they are very labor intensive imo. they take a LOT of butter. but its incredibly rewarding. take the class, it rules. also barbecue classes are awesome if they have them, you learn all kinds of poo poo. |
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Dec 6, 2014 00:53
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The Fresh Prince posted:took a couple vietnamese cooking classes in hanoi. super fun. oh geeze. that sounds awesome and interesting and cool. : ( I just got the pok pok thai cookbook and its... pretty complicated. not sure I have the guts to pull off these recipes. |
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Dec 6, 2014 04:35
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Bo-Pepper posted:Speaking of knives, if any of you are in the market for a new inexpensive chef's knife, the Victorinox Fibrox 8" Chef's Knife is the gold standard. Cook's Illustrated regularly reviews it as the top knife in their testings for anything that doesn't cost a month's pay. By all accounts it's a great knife that does what you want without any fuss. Bump for victorinox chef's knife. Bo-Pepper what culinary activities are you up to these days? I just got Andy Ricker's cookbook for x-mas and am considering making something out of it, if I want to buy like two different mortars and a new type of charcoal grill... |
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Dec 6, 2014 10:45
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Well I tried to make some thai breakfast rice porridge ('congee' or 'jok'.) Friend from Thailand said it is 'impossible to screw it up' and said 'just cook rice until its porridgey and add some stock/meat'. Started with jasmine rice, didn't have broken rice, so just kind of winged it. 6 cups of water, 1 cup of jasmine rice, cooked until it got kind of porridgey:  In retrospect I should have let it cook longer or something. Black spots are fresh ground pepper. I took some ground pork, put it in a food processor with a good amount of ginger, garlic, and thai chili. Made that into little meatballs and threw it into a simmering pan of about 4 cups of homemade stock (if you're using pork, use pork stock and such, tho I only had chicken stock handy and it was still great). Added some chanterelles (not a thai ingredient, just needed to use them) and baby bok choy (also not really a thai ingredient in this, just needed to use it). If you have a dry rice wine sort of thing to add here a tiny bit seems to work well.  This smelled really good. Last step is to combine the rice base and the simmered meat/stock, and then add a very soft boiled egg, which you just gently pour boiling water on a room temperature egg, let it sit for 10 minutes, then shock it in an ice bath. The whites should be white but still runny and the yolk is completely soft. End product in a bowl:  That's after I broke the yolk and mixed it up. It actually thickened up a lot after cooling a bit. It was really tasty, but I'm sure it's an abomination and nowhere near the actual dish. Sorry the photos are kind of blurry I think steam was getting on the lens. And I know my kitchen is a wreck. |
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Dec 8, 2014 04:10
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Post more of your food.  I need more BYOB dinners to gaze at. Come on, people, I know you eat. |
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Dec 9, 2014 08:39
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Deep dish pizza, eh? Not sure what I expected from a person... IN CHICAGO. |
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Dec 9, 2014 09:51
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Bo-Pepper posted:gonna make a veal stock tomorrow and osso buco for christmas stay tuned What happened Bo-Pepper? Bump. |
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Dec 23, 2014 00:17
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bump How are you people making your eggs these days? Hopefully like Bo-Pepper instructed? |
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Jan 18, 2015 21:25
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gggiiimmmppp posted:over easy with toast That's an excellent way to do it. Did you get your sous vide machine working again? |
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Jan 18, 2015 23:16
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bump |
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Jan 19, 2015 12:41
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Bo-Pepper posted:this should give you more consistent results but honestly nothing beats a good rice cooker if you make a lot of rice I totally agree with the rice cooker thing, they're so cheap too. I think most yobbers would love it to because you can just set it and go do whatever and come back to perfectly cooked rice. |
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Jan 19, 2015 20:02
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i flunked out posted:im bumping this thread so i can post what im cooking in a bit this must be a really complicated recipe |
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Apr 8, 2015 23:16
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The X-man cometh posted:I'm braising a brisket this weekend. Any tips? the front page of this thread has an amazing braised brisket recipe |
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Apr 9, 2015 01:16
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landy. posted:does anybody know something to put on mashed potatoes that doesn't have meat? ... what recipes require you to put meat on mashed potatoes? i didn't know this was a thing... i've seen them as a side for it, but never like... bbq pulled pork ontop of mashed potatoes |
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Apr 9, 2015 02:35
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ohhh gravy! yeah that makes sense. drat. I was thinking like hunks of meat |
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Apr 9, 2015 03:06
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| # ¿ Apr 29, 2024 16:39 |
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playground tough posted:Can I treat this thread like Instagram and just post pictures of the food I eat, provided I use proper grammar and punctuation? Sure. I got a new toy! (well, I actually got it a bit ago, but just getting around to photographing it.)  I'm gonna make a ribeye to test it out, I'll post how it goes. |
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May 5, 2015 03:27
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