The Official What's Cooking Thread [Food Porn]

[mumblecrunch]

I showed hunger! Couple plates o Morrocan-spiced lamb...

I love lamb alright, but I'd trade it for that exquisite-looking beet.

[HPhunter]

Greg.
Let's sear this grass fed mofo.

[RubberToe]

BTW guys, awesome looking curry, X.

Canuck, how do you get those wings looking so good? Everytime I've tried doing wings on the grill I've messed them up. Haven't tried them on the kamado yet though.

Greg, when does your gourmet restaurant open? Damn.

[canuck]

Canuck, how do you get those wings looking so good? Everytime I've tried doing wings on the grill I've messed them up. Haven't tried them on the kamado yet though.

Rob, I always coat my wings with olive oil, sea salt, and cracked pepper and put them in the fridge for an hour, or at least while the Kamado is heating up. I like the outside of my wings a little crispy and the olive oil seems to help with that.

[dexter]

Canuck, how do you get those wings looking so good? Everytime I've tried doing wings on the grill I've messed them up. Haven't tried them on the kamado yet though.

Rob, I always coat my wings with olive oil, sea salt, and cracked pepper and put them in the fridge for an hour, or at least while the Kamado is heating up. I like the outside of my wings a little crispy and the olive oil seems to help with that.

The salt and the waiting also help. it draws the moisture out and helps the skin crisp. I always do mine on a higher grill ( raised about 6" ) off the main grill

[NASH]

Greg.
Let's sear this grass fed mofo.

Good plan!

[NASH]

Canuck, how do you get those wings looking so good? Everytime I've tried doing wings on the grill I've messed them up. Haven't tried them on the kamado yet though.

Rob, I always coat my wings with olive oil, sea salt, and cracked pepper and put them in the fridge for an hour, or at least while the Kamado is heating up. I like the outside of my wings a little crispy and the olive oil seems to help with that.

The salt and the waiting also help. it draws the moisture out and helps the skin crisp. I always do mine on a higher grill ( raised about 6" ) off the main grill

I 'usually' roast mine indirect at fairly high heat, sometimes with a final crisp over direct heat when you really want crackling . Personally I find OO hinders crispy skin so only use it on skinless poultry

Low 'n slow wings are unreal too, in a whole different sort of way

[mr x]

I just rub them with something dry if I feel like like, and on they go, various ways. 350 seems to work nice, but smoked low and then crisped high is good too. Look at the first page of this thread.

[GAM]

Greg.
Let's sear this grass fed mofo.

I am sure this is a stupid question but what are the metal things?

Sandy

[HPhunter]

1.5" tri clamp covers. They were supposed to be there for size reference. The PorterHouse is thicker then the cover. Its over 2" thick!
I realize now (sober) that the pic doesn't do it justice.
Oh well it seemed like a good idea at the time!

[GAM]

That is what it looks like but you guys have some odd cooking tools.

Sandy

[jeffsmith]

but smoked low and then crisped high is good too.

That's the method I use most of the time.

[LeafMan66_67]

EDIT: comments on the food added

Ribs on the kamado, starting an oatmeal stout reduction for the sauce. Menu for this evening's "Meat" Party:

Moose burgers (sliders) : ended up as meatballs. A little dry but good.

Patychky (Ukrainian stick meat): pork tenderloin marinated 24 hours, beaded and fried. Nice flavor.

Fresh NS Snowshoe Hare.  Slow oven roasted with BBQ sauce: great as always

Pork Back Ribs: smoked for 4 hours with hickory and finished/glazed with oatmeal stout/Chipotle BBQ sauce

Grilled Llama : small chops, grilled, very similar to pork. Really good.

Moose sausages and/or bottled moose: sausages were a bit gamey but good. Bottled moose was excellent.

Grilled elk and pig tail: elk had a nice flavor, not gamey. Pig tail was interesting - marinated 12 hours in red wine, grilled over lower heat. Meat flavour good but you really had to work for it. Skin had a great flavor and crisp texture.

Serrano Ham wrapped Asparagus with Buffalo mozzarella: really good, wrapped in prosciutto, baked for 5 minutes

Chicken wings and hot sauce: this guy took a shortcut. Breaded wings from Sobeys, topped with Frank's Extra Red Hot

Marinated Duck Breast: seared in a hot fry pan - tasty and tender

Should be an interesting night! EDIT: Great night.

[mr x]

That's a crazy menu alright!

[LeafMan66_67]

Quantities are sample size per person. Lots of brew to go along with it. Makes for a night of experimental food, good beer, a bit of poker and whatever fights are available.

[mr x]

Pacquiao-Rios later tonight will be fireworks x 1000. And this afternoon, Groves-Froch is about as big a fight as you'll see in England.

[TimG]

Not my cooking, but food porn nonetheless. Double Double Animal Style!

[chalmers]

Didn't get the fries animal style? Amateur! Where are you today?

[TimG]

Ha, I find the cheese gets all solidified on the fries!

Was in Phoenix/Sedona/Flagstaff area last week mountain biking. That was our first meal off the plane leaving Phoenix headed to Sedona. Consistently tasty!

[LeafMan66_67]

Moose sausage, moose meatballs, tastefully arranged.

uploadfromtaptalk1385255356787.jpg

Ribs

uploadfromtaptalk1385255385122.jpg

[NASH]

Sounds great Leafman, I'll have a bento box please....

Four huge fillets o smoke salmon...

2013-11-23 20.36.36.jpg

Dry-aged ribeye at St John Alehouse...

2013-11-17 20.03.55.jpg

A little Luigi action...

2013-11-23 19.10.25.jpg

[RubberToe]

Greg! Fuck man that all looks good.

Some Southern fried chicken wings for me. I was working on the brewery, no time to disk with the kamado.

Special blend of hot sauce.

uploadfromtaptalk1385259928072.jpg

Sent from the brew timer.

[mr x]

Double vanilla double chocolate cake.

Sent from my Nexus 4 using Tapatalk 4

[jacinthebox]

Had 5 guys for lunch. Why in the hell don't we have one in halifax?
Best fastfood burger I've ever had. So fresh. Fries were great too. And peanuts while u wait. Lol
We will go back before we leave Boston

[mr x]

Bread and pumpkin fondue.

Sent from my Nexus 4 using Tapatalk 4