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 what did you cook today thread 
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Hawaiian Pineapple Pork loin. Pretty damn good, the Pinaeapple combined with the sweet sauce made for a nice combination. :thumbsup2:

https://recipearchive.sparklemarkets.co ... pork-loin/

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Sat Jan 28, 2023 4:21 pm
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Smoked pork shoulder broth and the pic


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Sat Jan 28, 2023 4:23 pm
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broccoli soup with 2 strips bacon and chicken

https://togetherasfamily.com/creamy-bro ... eese-soup/



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Sat Jan 28, 2023 6:18 pm
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Sorry no pics. I ate it too quickly and forgot to grab some..

I think I found my 'dish'...

I've been hearing all about chicken thighs instead of chicken breast.. Breast can get a little bland and I needed a change. I made the mistake of getting some bone-in chicken thighs and having to do all the prep to cut them up turned into a big mess. So, this time around I got some boneless skinless chicken thighs.

I hadn't eaten all day so I wanted something NOW without having a huge prep and the homemade chicken stir fry vegetable meal I set out to thaw hadn't thawed yet, so I said 'screw it' and decided to make just the chicken (from the source bag before re-preparing and freezing).

From FROZEN (yeah, from frozen, whodathunkit?) I spritzed with avocado oil, then sprinkled with Tony Chachere's sodium free creole seasoning. Air fried 385 for 13 minutes, then let it sit for a couple of minutes.

Holy crap. Soft and juicy inside, gently crisped outside, and amazing flavor... This can be the basis of so many meals... Whether it be a stir fry chicken, or chicken alfredo pasta, or just plain chicken and rice.. Delicious, stupid simple, and crazy quick.

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Fri Feb 03, 2023 2:07 am
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Sounds great, TW. One benefit of thighs is that they are pretty forgiving, temperature-wise. With breasts, there’s a tiny little temperature band between “it might kill me” and “dry AF.” Thighs let you get up higher, so you don’t need to babysit them.

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Fri Feb 03, 2023 6:01 am
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That's why thighs cost more than breasts now, people found out your secret years ago. The same thing goes for a lot of cuts of meat that used to be dirt cheap. People found out how to prepare it to make it as good or some cases better than the more expensive cuts.

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Sun Feb 05, 2023 6:04 am
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Poblanos Stuffed with deer Picadillo

deer, garlic red/green/yellow bell peppers olives Oaxaca cheese and 1 jalapeno seasoning

supposed to come out like a stuffed green pepper, first time making it don't know where I went wrong
did char up the poblanos and pluck out seeds after






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Sun Feb 12, 2023 7:04 pm
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Ribeye's and Dungeness Crab. It was my Birthday. :bigsmile:

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Sun Feb 12, 2023 7:56 pm
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usrifle wrote:
Ribeye's and Dungeness Crab. It was my Birthday. :bigsmile:



Happy Birthday!!!

:cheers2: :cheers2: :cheers2:

:party: :party: :party: :party: :party:


Sun Feb 12, 2023 7:59 pm
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Asian inspired chicken thighs. I followed this recipe mostly.
Cooked at 350-425 indirect heat for 45 minutes. It was falling off the bone.

⅓ cup chopped fresh cilantro leaves
¼ cup chopped Thai basil leaves
2 green onions, thinly sliced
¼ cup fish sauce
3 tablespoons canola oil, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon lime zest
1 tablespoon dark brown sugar
2 teaspoons freshly grated ginger
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs


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Sun Feb 12, 2023 8:57 pm
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Nice! :thumbsup2:

Love Asian flavors.

I tend to cook thighs to 195, or so…

The collagen dissolves & tenderizes/moistens the meat, and there no stringiness to the meat.

I think there’s been hype about this recently, but we’ve been doing it for years, bone-in, or boneless.

Slow heat & not direct…


Sun Feb 12, 2023 9:21 pm
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habby b day john

gotta try this sometime jamie

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Sun Feb 12, 2023 9:34 pm
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Jaime, everything about that recipe screams “flavor.” Sounds great!!!

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Mon Feb 13, 2023 7:27 am
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Working on making Chipotle-style barbacoa. Put a ~3# roast in the Instant Pot with an online recipe.

4 Chipotle peppers in adobo sauce; peppers diced/slap chopped
2T adobo sauce
1/4c lime juice (or less if you're not a fan of lime)
1/3c apple cider vinegar
1c beef bouillon
4T cumin
2-4 garlic cloves
2 bay leaves
2T oregano
1/2t cloves

I recommend a crock pot and omit the apple cider vinegar. When I opened the Instant Pot, the dominant smell was ACV and lime. Serve with the usual accoutrements - rice, lettuce, cheese (Monterey jack-based blend if you don't have the real mexican cheese), salsa, sour cream, beans.

The recommended cook time was 1hr, but the meat was still hard. Probably better to cook it 1:30-1:45.

Tasted good, just not as spicy as Chipotle's. I went to sprinkle more chipotle seasoning on mine and instead of a dash I had a dump. Probably close to 2t on my plate. Oh well, the black beans I had were pretty bland, so it all worked out.


Mon Feb 13, 2023 8:43 am
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mikeyb wrote:
Working on making Chipotle-style barbacoa. Put a ~3# roast in the Instant Pot with an online recipe.

4 Chipotle peppers in adobo sauce; peppers diced/slap chopped
2T adobo sauce
1/4c lime juice (or less if you're not a fan of lime)
1/3c apple cider vinegar
1c beef bouillon
4T cumin
2-4 garlic cloves
2 bay leaves
2T oregano
1/2t cloves

I recommend a crock pot and omit the apple cider vinegar. When I opened the Instant Pot, the dominant smell was ACV and lime. Serve with the usual accoutrements - rice, lettuce, cheese (Monterey jack-based blend if you don't have the real mexican cheese), salsa, sour cream, beans.

The recommended cook time was 1hr, but the meat was still hard. Probably better to cook it 1:30-1:45.

Tasted good, just not as spicy as Chipotle's. I went to sprinkle more chipotle seasoning on mine and instead of a dash I had a dump. Probably close to 2t on my plate. Oh well, the black beans I had were pretty bland, so it all worked out.


I was gonna say, that sounds like a lot of ACV.

If you want more of a savory, mellow flavor, I'd probably add some yellow onion, and some cilantro. If you want a little garlic hit I'd add some shallots in lieu of some of the yellow onion. Personally, I like adding my flavor in via some salsa verde or guac. Don't be afraid of MSG, and instant smoke can add a lot if used in small quantities. Just a hint is all you need. You can also toss it in an air fryer for a couple minutes to dry it out a hair, and then it'll really suck in any salsa you may add later.

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Mon Feb 13, 2023 9:09 am
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