Soygen
The Dirty Dozen For the Price of One
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Gravy's Cooking Thread
- Thread starter chaos
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TJT
Mr. Poopybutthole
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Making a bunch of cabbage in various ways. Julienned carrot, cabbage, green onion. Specifically not using soy sauce or anything on it just that yaocai, sesame oil and szechuan peppercorns. It has a nice but subtle flavor that makes it go really well with your topping here. Which is that sweet hot carmelized pork I linked on the last page.
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moonarchia
The Scientific Shitlord
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Hard boiled eggs are great. Cook a dozen or two and bring a couple in as snacks or garnishments with whatever you are eating.
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Made a Chicago style/casserole pizza this weekend from scratch on the pellet grill and I think almost all baking will be done on that thing now. The crust on that came out so damn good that I can only imagine what a good rustic style loaf or Irish soda bread recipe will be like. Found one last canned quart of san marzanos from summer for the sauce and was really happy with that for the base (crushed them with some sauteed garlic and onions than added a bunch of fresh basil). Fucking rabbits ate half of my garden this last summer so my pantry is looking weak. I didn't see a gardening thread but for those that like to plant in the summer and can in the fall I use this company for most of my seeds San Marzano Tomato Seeds - Tomato Growers Supply Company and the local nursery for herbs and root veggies. Usually start most everything indoors mid March and plant outside either Memorial day weekend or when I don't see snow on the mountains whichever happens first. If you happen to be growing eggplant, plum tomatoes, yellow and Italian squash, bell peppers, onions and garlic give a grilled ratatouille a try harvesting right before tossing on the grill.
sleevedraw
Revolver Ocelot
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Lanx
<Prior Amod>
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kim chi fried rice, don't use soy or vinegar, just the kimchi and the liquid is all you need.
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StJesuz
Graybeard Lurker
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Time for the first long cook of the year.
The weather is finally cooperating and so it's time to make some pulled pork. These are boneless pork shoulders (18lb) from Costco and they usually turn out pretty good. I bought these yesterday and dry brined them overnight in the fridge. I used about a shaker and a half of dust just before putting them on the egg. I set 2 cans of hickory wood pellets in the fire just before putting the meat on. They will be ready to eat tomorrow, I find that I can leave them on the grill for about 24 hours and I get consistently good results.
edit1:
Alright, the earth has been turning and our fire was burning all night with no problems. I took a quick peek just now and everything is looking as expected. Think I'm going to have to make a fresh batch of sauce today.
edit2:
It was pretty damn epic.
The weather is finally cooperating and so it's time to make some pulled pork. These are boneless pork shoulders (18lb) from Costco and they usually turn out pretty good. I bought these yesterday and dry brined them overnight in the fridge. I used about a shaker and a half of dust just before putting them on the egg. I set 2 cans of hickory wood pellets in the fire just before putting the meat on. They will be ready to eat tomorrow, I find that I can leave them on the grill for about 24 hours and I get consistently good results.
edit1:
Alright, the earth has been turning and our fire was burning all night with no problems. I took a quick peek just now and everything is looking as expected. Think I'm going to have to make a fresh batch of sauce today.
edit2:
It was pretty damn epic.
Last edited:
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Pops
Avatar of War Slayer
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Synj
Dystopian Dreamer
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mMMM Ribeye....
fuck it, STEAK TONIGHT!!!!..
4 sirloin and 1 bone in ribeye(MINE!). all cooked to 135 degrees.
with just a nice salt drizzle on both sides ~30 minutes before cooking on the grill.
thinking maybe a nice homemade bernaise sauce, honey roasted maple carrots, baked sweet potato and a nice whitehall lane 2014 merlot...
No Salmon, wife is allergic, & i do not like the taste of most fish.
fuck it, STEAK TONIGHT!!!!..
4 sirloin and 1 bone in ribeye(MINE!). all cooked to 135 degrees.
with just a nice salt drizzle on both sides ~30 minutes before cooking on the grill.
thinking maybe a nice homemade bernaise sauce, honey roasted maple carrots, baked sweet potato and a nice whitehall lane 2014 merlot...
No Salmon, wife is allergic, & i do not like the taste of most fish.
Zapatta
Krugman's Fax Machine
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Who is up for a salmon derail?
Pfft, if you really want to taste salmon eat it raw.
Also stop throwing the collars in the trash when you clean one, deep fry that shit. Literally the best part of the fish.
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Zapatta
Krugman's Fax Machine
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I am not a huge salmon fan either. Lox on a bagel, some sushi sometimes thats about it, but I am not kidding about those deep fried salmon collars, that shit is fucking good. But that can be said about almost any collar on any fish.