The Official What's Cooking Thread [Food Porn]

[mr x]

Dibs on Luigi!!!!

Butcher feeds his pigs marijuana, reports ‘redder and more savoury’ pork

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http://life.nationalpost.com/2013/05/21 ... marijuana/" onclick="window.open(this.href);return false;

[jeffsmith]

Making some burger buns for dinner tonite in adult and kid sizes.

[jeffsmith]

Finished product:

ImageUploadedByTapatalk 21369510941.922722.jpg

[LeafMan66_67]

Any special recipe for the buns? They look great. May try making some pretzel buns next weekend.

[GAM]

I was thinking the same thing.

Sandy

[LeafMan66_67]

Bone in, skin on chicken breasts, slow roasted and then a quick sear to crisp up the skin. Moist, tender and tasty!

[canuck]

Derek, chicken looks awesome man! And Jeff, those buns look delicious........recipe please!

[jeffsmith]

The burger:

ImageUploadedByTapatalk 21369517723.338300.jpg

Here's the recipe: http://www.browneyedbaker.com/2012/06/0 ... ns-recipe/" onclick="window.open(this.href);return false;

Next time I'd use active yeast instead of instant, cut down the amount of milk to accommodate the water in the yeast starter, and cut the sugar in half. They turned out awesome but were a bit too sweet and more dense than I'd like.

[canuck]

That's a one kick ass burger, Jeff!!!! Thanks for posting up the recipe!!

[LeafMan66_67]

Jeff - burger looks awesome!

[mr x]

All looking good.

[Tony L]

That has to be the longest time between posts for this thread ever.

[LeafMan66_67]

That has to be the longest time between posts for this thread ever.

It's been a busy week! Here's something to hold you over -

Bone-in, Skin-on chicken breasts, Bone Suckin' Poultry Rub, no sauce. Roasted indirect and then a quick sear over direct heat to crisp up the skin.

[canuck]

It's my b-day this weekend and I'm having a bunch of friends over for supper and drinks tomorrow........so no better time to serve the 13.5 lb brisket that I got from Nash a couple of weeks ago. I plan on putting this on the Kamado at around midnight tonight at 225F. I'm guessing cook time will be approximately 16 hours or so, but since there are a number of guys here that have cooked briskets, perhaps you guys might know better. But from what I'm reading, cook time is about 1-1.5 hours per pound. I plan on smoking it with a few large chunks of applewood. Any last minute tips?

[LeafMan66_67]

Canuck - enjoy! And Happy Birthday!

[NASH]

Side ribs...

ribs.JPG

Lamb chop with a side o flank steak...

lamb chop.JPG

Soup...

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Beer...

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Mmmm coffee...

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Garlic fries, beer and breasts with a wee BACON garnish...

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Luigi the Berkshire...

Luigi.jpg

2 racks o side ribs on a Vision Kamado, rolled up so they'd fit...

rib wrap.jpg

Done...

rb wrap done.jpg

And done...

ribs.jpg

[NASH]

It's my b-day this weekend and I'm having a bunch of friends over for supper and drinks tomorrow........so no better time to serve the 13.5 lb brisket that I got from Nash a couple of weeks ago. I plan on putting this on the Kamado at around midnight tonight at 225F. I'm guessing cook time will be approximately 16 hours or so, but since there are a number of guys here that have cooked briskets, perhaps you guys might know better. But from what I'm reading, cook time is about 1-1.5 hours per pound. I plan on smoking it with a few large chunks of applewood. Any last minute tips?

Happy birthday, Canuck

Good luck with the brisket, use a drip pan under it and load plenty of charcoal. Hard to say how long it will take, sometimes they can have a mind of their own. Just plan ahead, if you want to eat at 4 don't plan for the brisket to be done at 4 or else it will always NOT be done til 7 You can hold it hot, wrapped in foil and towels into a cooler for hours until meal time. Good luck.

[NASH]

Breaking in a Vision Kamado proper-like with a couple big boneless ribeyes...

ribeye sear.jpg

ribeye plated.jpg

Oh, and then we have this little fucking morsel of goodness that I found...

Nash hop oil.jpg

[HPhunter]

Happy birthday Canuck

I had myself a mail order chef for a late night cook up.
-Fresh Ribeyes
-Creminis
-Asparagasses
-Botatoe
-Carmalized onion
-Apple Crisp
Smelled and tasted like Brisket. With a tinge of burnt arm hair. Wonderful meal at 11:30pm. As expected I learned much from this meal. Maybe the chef will post the grill pics? and the next nights meal of ribs?

[NASH]

Happy birthday Canuck

I had myself a mail order chef for a late night cook up.
-Fresh Ribeyes
-Creminis
-Asparagasses
-Botatoe
-Carmalized onion
-Apple Crisp
Smelled and tasted like Brisket. With a tinge of burnt arm hair. Wonderful meal at 11:30pm. As expected I learned much from this meal. Maybe the chef will post the grill pics? and the next nights meal of ribs?

[HPhunter]

Fuck as a gunslinger, I would say that I was a little slow on the draw with that last post. Beat me by a nano click!

[NASH]

Fuck as a gunslinger, I would say that I was a little slow on the draw with that last post. Beat me by a nano click!

Thanks again for everything, brother. An epic adventure I won't soon forget! Let's do it again soon

[NASH]

Fuck, look what I found!

2013-05-02 13.21.36.jpg

[Jimmy]

Fuck, look what I found!

2013-05-02 13.21.36.jpg

Looks like you know how to handle a hose....

[canuck]

As always, food pics look fucking incredible gents!!

The brisket rubbed down and waiting to hit the Kamado.