The Food Thread

[SillyOctpuss]

I've got a ginger glazed ham in the oven. Gonna cook it slowly overnight. The house will be smelling amazing tomorrow morning.

 

[Chocol8]

I may or may not be making a 11.5 lb ribeye roast tonight.

Send me your address and let me know what time I should be over!

 

[FuzzyAce]

 

[spawnofthesith]

Frigid temps and snowing today. Whipping up a “Sunday gravy” with mushrooms and bison the last several hours. Loosely a bolognese but I take a lot of creative detours with my red sauces

 

[spawnofthesith]

Also shoutout to @Blix I now religiously use his air fryer roasted garlic procedure from this thread

 

[Allexi]

we tried to prepare pork for tomorrows ramen

 

[Stratzrus]

Frigid temps and snowing today. Whipping up a “Sunday gravy” with mushrooms and bison the last several hours. Loosely a bolognese but I take a lot of creative detours with my red sauces

View attachment 58444

Very nice! I just made some myself.

 

[bucephalus]

Dutch oven loaf this weekend. Can't beat home made fresh bread.

 

[sashimi]

we tried to prepare pork for tomorrows ramenView attachment 58464

Dude this looks so good, what cut of pork do you use for this?

 

[bucephalus]

Dude this looks so good, what cut of pork do you use for this?

Looks like a rolled belly to me, and lovely.

 

[la szum]

we tried to prepare pork for tomorrows ramenView attachment 58464

Whoa!


How did that turn out?

I got into Pork Belly heavy last year (mostly smoking and then searing slices). I have
yet to roll one like that. Did you boil it first, and then roast it?

 

[la szum]

View attachment 58465

Dutch oven loaf this weekend. Can't beat home made fresh bread.

Lovely! I spent a good part of this winter baking bread.... and am not done yet!

 

[la szum]

I have discovered that I need pickled something on damn near everything. Need that bite of acid
to cut through the heaviness of life.

 

[la szum]

Made some Sammich Bread and a Loaf of Bananer Bread infused with White Chocolate Chips and Pecans.

About to get fat(ter!)

 

[la szum]

First Smoke of the New Season!


Pork Belly getting the rub down to go
on the Smoker here shortly. It's pushing
60F here and glorious!

 

[Chocol8]

Lets see if I can post this...

Spent some time in a reasonable climate and logged some time on a friends Traeger. Bacon wrapped chicken drums, homemade pastrami that I cured and then flew down with, and some pork butts.

 

[bucephalus]

Lets see if I can post this...

Spent some time in a reasonable climate and logged some time on a friends Traeger. Bacon wrapped chicken drums, homemade pastrami that I cured and then flew down with, and some pork butts. View attachment 60945View attachment 60946View attachment 60947View attachment 60948View attachment 60949

That pastrami looks

 

[la szum]

Lets see if I can post this...

Spent some time in a reasonable climate and logged some time on a friends Traeger. Bacon wrapped chicken drums, homemade pastrami that I cured and then flew down with, and some pork butts. View attachment 60945View attachment 60946View attachment 60947View attachment 60948View attachment 60949

Epic spread!

So how much weight did you gain on vacation??

 

[Chocol8]

Epic spread!

So how much weight did you gain on vacation??

Well, my luggage lost 21 lbs. 15 of pastrami and 6 lbs of spices. As for me...no pre or post measurements were recorded!

That pastrami looks

It came out DAMN good! Fully trimmed, flat and point separated (because the fat wont fully render due to cooking method), cured with curing salt, salt, sugar, cloves and allspice for 2 weeks. Then rinsed, and coated with pastrami rub and cooked 48 hours sous vide at 150. Frozen for 24 hours before packing for the trip to Floriduh. Defrosted then finished in the traeger at 200 for 3.5 hours with the supersmoke option on. First time using a Traeger for this and I think it worked really well. It did a great job on the chicken and pork shoulders as well.

 

[la szum]

Well, my luggage lost 21 lbs. 15 of pastrami and 6 lbs of spices. As for me...no pre or post measurements were recorded!



It came out DAMN good! Fully trimmed, flat and point separated (because the fat wont fully render due to cooking method), cured with curing salt, salt, sugar, cloves and allspice for 2 weeks. Then rinsed, and coated with pastrami rub and cooked 48 hours sous vide at 150. Frozen for 24 hours before packing for the trip to Floriduh. Defrosted then finished in the traeger at 200 for 3.5 hours with the supersmoke option on. First time using a Traeger for this and I think it worked really well. It did a great job on the chicken and pork shoulders as well.

Nice! I did Pastrami like that. Once. Except for the putting in my luggage part.


I love work and effort, but all that time left me feeling, "I think I enjoy Brisket as is."