The Official What's Cooking Thread [Food Porn]

[Jimmy]

Wow. Those are some breasts!

[Keggermeister]

I have to to do that sometime. It would be a hoot at a dinner party!

Got lemons?

[Jimmy]

You know you could always try using the search function, I could write up a little tutorial for you if that'd make it easier

Oh thanks, would you really do that for me

But really though, the search doesn't search images, unless the images have proper descriptions in the tags

[mr x]

Hey, what about that delicious looking squash man ... did that go into the soup? All that squash needs is a little butter and salt and pepper...

No, that went into the hummus believe it or not.

http://www.beerbistro.com/index.php/app ... ash-hummus" onclick="window.open(this.href);return false;

So much better to cook the onion and squash on the grill for great caramelization and a touch of smokiness. I up the garlic bigtime, but 80% of it is roasted to take off some of the edge, but keep great flavour. I also use the more powerful curry pastes (red, green and yellow) to taste. I don't know why I bought the book if they are going to put the recipes online...

[erslar00]

Beef Stewing Ribs..I have several packs left from a side of beef and we're stewed out.... so trying them on the kettle for 6 hours. I've been working on getting some extended burn times with my kettle and today has been by far my best results. There's quite a bit of info on the virtual weber bullet forum but this is what it looks like.
I actually just hit the 8 hour mark on one batch of coals. That's a first for me... Gives me hope I can do a longer cooking session like a brisket or a pork shoulder by doing two batches of coals at 8 hours each... until I get a decent unit such as WSM, Green Egg, Primo etc.. this is fun... here's my first readings from the lid thermometer. The temp is surging a bit at the end cause I didn't adjust as dinner is done but I could probably get another hour maybe two...

15 mins 230 F
33 mins 250 F
43 mins 270 F
67 mins 278 F (1 hour)
101 mins 265 F
130 mins 278 F (2 hours)
140 mins 271 F
180 mins 260 F (3 hours)
270 mins 265 F (4 ½ hours)
300 mins 255 F (5 hours)
330 mins 255 F (5 ½ hours) lid opened, ribs sauced, about 30 % charcoal left.. at least
360 mins 300 F (6 hours) lid opened again ..ribs off… lid closed again.
420 mins 310 F (7 hours) still going strong
480 mins 310 F (8 hours) wow.. temp surge...

setup


start


finish


plated

[Keggermeister]

Lets get this party started...
https://picasaweb.google.com/nick.horne ... directlink

[Keggermeister]

Butter melted, leaving quite the herb encrustment.

[mr x]

Looking tasty.

[Jimmy]

Link still isn't working, did you make the album private? I can see the other albums on your account, but not the October 9, 2011 one.

Looks good thoughv

[Keggermeister]

Fixed

[Jimmy]

Fixed

This is what I am still getting

screenshot.jpg

[Jimmy]

Works now

That's a lot of herbs on that bish...looking good!

[mr x]

Gravy base with two wings and giblets, ala Mad Max, although it's a common practice.

[mr x]

Decided to go with the turkey in the tray instead of on the rack with a drip pan. Tray is wayyy big though...

[mr x]

Shelley didn't realize she bought a prestuffed bird. Now we have much stuffing...

[mr x]

Soon to be roasted root vegetables.
http://www.tylerflorence.com/blog/?p=799" onclick="window.open(this.href);return false;

1/2 pound medium carrots, peeled and left whole
1/2 pound medium beets, peeled and quartered
1/2 pound medium turnips, peeled and halved
1/2 pound medium parsnips, peeled and left whole
3 shallots, unpeeled, cut in half through the stem
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup honey
1/4 cup balsamic vinegar
4 ounces fresh goat cheese

Pre-heat oven to 350 degrees F. Toss the vegetables with olive oil and salt and pepper in a big bowl. Dump them out onto a baking sheet in a single layer and roast for 25 minutes. Whisk together the honey and vinegar in a small bowl. Take the vegetables out of the oven, pour the vinegar-honey mixture over and toss. Return the vegetables to the oven and cook until fork tender and caramelized, about 20 more minutes. Top with pieces of goat cheese and that’s it.

[mr x]

Bird.

[Jimmy]

Looks good. Hopturkeyfest at X's today?

[Keggermeister]

Turnip rubbed down with a little garlic, Oregano, Butter and Olive oil.

Mixed Veg rubbed with Garlic, Thyme, Rosemary Butter and Olive Oil.

Squash roasted with butter

My Neck pot with A sprig of Rosemary and Thyme.


A busy chef's stove is always a little dirty : )

[Keggermeister]

Gravy Roux

[mr x]

All looking nice. I'm still full. Turkey turned out really well, nice crispy dark skin, really moist breast meat. It was good to keep the heat outside yesterday.

[mr x]

Some root vegetable soup, from TAPS. Mine is a bit darker as I threw in a medium red beet. Very tasty.

[mr x]

Some pulled pepper beef going on the oven to finish.

[mr x]

The final product. About .5" smoke ring.

[wortly]

Very nice. Is that a rib roast?