The Official What's Cooking Thread [Food Porn]

[Graham.C]

Some oven roasted squash to go into my pasta.

Why isn't that on the grill?

Fair question with no good answer. it's how I've always done this recipe. Next time it will be grilled.

[Graham.C]

It will bring it to a whole new level. If you like squash, here's a recipe I love for a change:

http://www.telegraph.co.uk/foodanddrink ... aatar.html" onclick="window.open(this.href);return false;

I don't know what Za'atar is, but the rest looks really good.

[Graham.C]

Sorry for the double post, I think tapatalk freaked out.

[mr x]

Za' atar is a middle eastern spice blend, lots of sumac. Very tasty. I get these every week at the market. Addictive.

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Sent from my Nexus S

[RubberToe]

First time doing a Louisiana style seafood / corn / sausage / potato / etc boil. Just me and my little girl, plenty of food. Definitely doing it again.



Sent from the brew timer.

[NASH]

Looks great TubberRoe

5 kg smoked salmon....

Cured ready to smoke.jpg

Smoked salmon.JPG

4 kg smoked cheeses....

cheese smoking.JPG

cheese smoking 3.JPG

cheese henge.JPG

[LeafMan66_67]

Nash - food looks incredible! When smoking cheese, are you using a pan of ice to help keep temperatures down?

[Tony L]

Looks like it sweated a bit. What temperature did you smoke it at?

[RubberToe]

Salmon and cheese look great. My only fear of "cold" smoking cheese is effing up the temperature and having it all melt though the grate!

[mr x]

Build a really small fire.

Sent from my Nexus S

[NASH]

Cheese smoking fire (on the left of the firebrick)....

cheese smoking fire.JPG

No ice, just a small fire. The cheese sweat more than usual because it was 98% humidity that day. Temps were about 85 - 90 F

[canuck]

Jesus that looks good Nash!

[RubberToe]

I see poppers in our future.


Sent from the brew timer.

[Jimmy]

I see poppers in our future.


Sent from the brew timer.

Like

[canuck]

I'll be attempting Massaman Curry Chicken for the first time tomorrow. I've never cooked with star anise, massaman curry, tamarind paste, and cardamom pods before.....should be interesting.

[Jimmy]

Anyone have any turkey smoking advice or recipes? I'm looking for something that I don't have to brine...just don't have the time between now & tomorrow for that. Any spice & smoke recipes to share?

[mr x]

I just throw the turkey in the KK with a few chunks of cherry. Nothing too crazy. I fill a big drip pan with veggies and white wine underneath it (but sitting on a deflector). Shelley says it's the best she's ever had, just a light amount of smoke and very juicy.

[Jimmy]

Some wings on the grill

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[NASH]

Anyone have any turkey smoking advice or recipes? I'm looking for something that I don't have to brine...just don't have the time between now & tomorrow for that. Any spice & smoke recipes to share?

Put beer in bucket. Submerge bird in beer. Place in fridge overnight. Pretty fucking easy and the best bird you'll cook. Add spices at will. Or not.

Okay, summer savory style seasoning doesn't work with smoke nearly as well as some other spicing regimes. Cajun is the shit, way fucking better although hammering a load of butter and fresh herbs to it is delightful too. For crispy skin keep the temps up to like 375. If you cook at the higher temps keep your drip pan off the deflector plate or the drippings will burn, not really important if you don't plan to make smoked gravy. You can make 3 or 4 little balls of tinfoil, place those on the deflector then place the drip pan on those. Cook to temp with you remote. When done, eat the shit out of it and post pics so I can judge you.

Transmitted from the hop-phone.

[LeafMan66_67]

Anyone have any turkey smoking advice or recipes? I'm looking for something that I don't have to brine...just don't have the time between now & tomorrow for that. Any spice & smoke recipes to share?

Can't argue with Nash on keeping it simple. Go light on the smoke wood. Its easy to oversmoke turkey.

[canuck]

8 pound pork belly. Going to cut it in half and, cure it for a week with two different cures, and then smoke one with hickory and the other with applewood. Gotta love bacon!

[NASH]

Anyone have any turkey smoking advice or recipes? I'm looking for something that I don't have to brine...just don't have the time between now & tomorrow for that. Any spice & smoke recipes to share?

Can't argue with Nash on keeping it simple. Go light on the smoke wood. Its easy to over smoke turkey.

Yeah definitely easy to over smoke poultry! Go light on the wood.

Sorry for my stunning grammar on my phone, auto correct and blindness get the best of me sometimes!

I forgot to mention (again)...... as with anything, it's hard to beat salt, pepper and garlic


Transmitted from the hop-phone.

[LeafMan66_67]

8 pound pork belly. Going to cut it in half and, cure it for a week with two different cures, and then smoke one with hickory and the other with applewood. Gotta love bacon!

Looks like good belly!

[mr x]

Here's another way to do it with bird directly on bed of veggies.

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[canuck]

Made some Massaman Curry Chicken for the wifey last night.