|
|
|
It is currently Thu Mar 28, 2024 2:30 pm
|
what did you cook today thread
Author |
Message |
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20748
Real Name: John
|
Hawaiian Pineapple Pork loin. Pretty damn good, the Pinaeapple combined with the sweet sauce made for a nice combination. https://recipearchive.sparklemarkets.co ... pork-loin/
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
|
Sat Jan 28, 2023 4:21 pm |
|
|
Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
|
Smoked pork shoulder broth and the pic
You do not have the required permissions to view the files attached to this post.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
|
Sat Jan 28, 2023 4:23 pm |
|
|
cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
|
_________________
|
Sat Jan 28, 2023 6:18 pm |
|
|
TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18385
Real Name: Johnny 5
|
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.
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
|
Fri Feb 03, 2023 2:07 am |
|
|
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51917
Real Name: Steve
|
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.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
|
Fri Feb 03, 2023 6:01 am |
|
|
golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17806
Real Name: Chuck
|
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.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
|
Sun Feb 05, 2023 6:04 am |
|
|
cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
|
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
_________________
|
Sun Feb 12, 2023 7:04 pm |
|
|
usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20748
Real Name: John
|
Ribeye's and Dungeness Crab. It was my Birthday.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
|
Sun Feb 12, 2023 7:56 pm |
|
|
NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
|
|
Sun Feb 12, 2023 7:59 pm |
|
|
BadKarma
Site Moderator
Location: Duvall Joined: Tue Sep 13, 2011 Posts: 8657
Real Name: Jaime
|
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
You do not have the required permissions to view the files attached to this post.
|
Sun Feb 12, 2023 8:57 pm |
|
|
NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
|
Nice! 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 |
|
|
cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15212
Real Name: chris
|
habby b day john
gotta try this sometime jamie
_________________
|
Sun Feb 12, 2023 9:34 pm |
|
|
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51917
Real Name: Steve
|
Jaime, everything about that recipe screams “flavor.” Sounds great!!!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
|
Mon Feb 13, 2023 7:27 am |
|
|
mikeyb
Location: Utah Joined: Tue Mar 15, 2016 Posts: 185
Real Name: Michael
|
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 |
|
|
TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18385
Real Name: Johnny 5
|
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.
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
|
Mon Feb 13, 2023 9:09 am |
|
|
|
Who is online |
Users browsing this forum: No registered users and 28 guests |
|
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum
|
|