Watcha cookin'?

[Dantheman]

Oh hell yeah

[Thaleia]

I went with a simple herb tomato cream sauce.

That looks really satisfying, nice!

[tgapp]

Made Venison Barbacoa the other day. I used two front shanks and a roast, both from smaller deer so about 4.5 lbs meat total.

I followed Hank Shaw's recipe. http://https://honest-food.net/barbacoa-recipe-venison/

I rubbed salt and pepper into the meat before browning using lard before beginning the braise. The shanks were fall-off-the-bone after 3 hours at 300 degrees.

Attachment 373000

Pulling the meat and letting it soak in the juices overnight took it to a next level.

Attachment 373001

Damn good tacos. They are gringo tacos I put some colby jack cheese on the corn tortillas as they bake in the oven on a cookie sheet with oil. It helps the shells maintain integrity as the cheese does not let the juices from the meat tear the shell. I add avocado and cilantro and thats all she wrote. Fuckin delicious!

Attachment 373002

DAMN that looks amazing

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[MTT]

The venison Taco's
Yes!

[oftpiste]

So I made a little bit o' brisket for the Things yesterday.

In the process I started a huge grease fire in the Traeger that was kinda scary as I keep it and use it under the eaves, close to the house. The pellets had run low after a few hours and the firebox had cooled off. I added more pellets and it didn't want to reignite. Turned it off for a few then back on. Next look the whole goddam thing was on fire.

Managed to rescue the brisket (finished in the oven with Texas crutch) and the fire burned itself out but it burned a bunch of the paint off the outside. I haven't had the nerve to go out and see if I completely destroyed the smoker. Fuck.

But the brisket came out nicely, if not with a little more char than usual!

[tgapp]

mushrooms in the Wasatch are popping off

harvested a good 10lbs of oysters (Pleurotus populinus) this week, which was perfect for making duxelles.

chopped em up really fine, cooked a few shallots in a fuckton of kerry gold, added the diced mushrooms and a healthy serving of port, and browned the whole mixture w/salt and pepper to taste. absolutely divine. ready for beef wellington or just as a side dish.

also made king salmon baked in butter, lemon, and dill, since we couldn't exactly get full on duxelles.

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[Cruiser]

Mid way thru. Got some super thin sous vide chicken breast that's going into the pan along with some diced grapes, sauteed mushrooms, and white wine. Will add rice underneath and then dress the plate with the sauce made from reduced chicken stock, heavy cream, and point reyes bleu.

[oftpiste]

^^^nice.

Not exactly technically cooking but.....

Lardo.....

[nickwm21]

^^^nice.

Not exactly technically cooking but.....

Lardo.....

I wanna eat how oft eats....

Good YouTube watch from the other day:

https://youtu.be/xRU6sgtkEOs


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[skaredshtles]

^^^nice.

Not exactly technically cooking but.....

Lardo.....

Aw, man... I fuckin' LOVE lardo.

[Thaleia]

(just not with curly small dark hairs on em..)

[schindlerpiste]

More brisket leftover stoke

[Cruiser]

Made those kids some french toast for breakfast this morning

[RootSkier]

How big is that pan?

[oftpiste]

Aw, man... I fuckin' LOVE lardo.

cooler still, it came from a friend who raised the pigs

[Cruiser]

How big is that pan?

Classic lodge carbon steel 12" skillet. Total workhorse in my kitchen...

[dtown]

Haven’t seen anyone post up any pics with their morels? We’ve had a pretty dry spring so we didn’t get much of a harvest this year. I was looking forward to a new risotto recipe I found.

Anyone have any luck?


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[tgapp]

Haven’t seen anyone post up any pics with their morels? We’ve had a pretty dry spring so we didn’t get much of a harvest this year. I was looking forward to a new risotto recipe I found.

Anyone have any luck?


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just oysters for us so far

a few shaggy mica caps, a few tippler's bane, and a few enoki too, but not enough to do anything with

[Hopeless Sinner]

No pics, but made sablefish aka black cod, (Anopoloma fimbria) tonight - the fish was of outstanding quality. Put the 8oz fillets w skin on, on a 1/4 sheet pan lined w foil. Dusted fillets w garlic and onion powder, s&P. Added 3 or 4 tablespoons of Pensey's "Now" dry curry powder and a 1/2 Tablespoon of salt to a can of unsweetened coconut milk and then poured over fish. Then put 1/2 Tablespoon of butter on each fillet. I cooked on my gas grill at 500F for 10-11mins. Some fresh parsley or cilantro and a squeeze of lemon or lime would have been a nice touch before serving. Fish was moist and flaky and of course plenty of flavor from the curry and coconut milk. The meat easily separates from the hide with a spatula after cooking. You could prob make (6) 8oz fillets w 1 can of coconut milk.

[oftpiste]

Tonight's version of lardo was smoked. Jeezus I'm a lucky guy to have a GF that raises pork for fun.

[PNWbrit]

Tonight's version of lardo was smoked. Jeezus I'm a lucky guy to have a GF that raises pork for fun.

Damn that looks good.

You guys can bring that to the cabin anytime you want. (or other pork products)

[tgapp]

Tonight's version of lardo was smoked. Jeezus I'm a lucky guy to have a GF that raises pork for fun.

Jesus smoked lardo sounds heavenly. Holy heck.

For us - shrimp tacos with purple slaw and cilantro/lime/jalapeno dressing, with a jalapeno margarita to chase it down

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[oftpiste]

Damn that looks good.

You guys can bring that to the cabin anytime you want. (or other pork products)

OK! There's a lot as those bad boys are bred for their gorgeous fat.

[bonewrenched]

Boeuf. Again. Not complaining.

[Dantheman]

Rib platter from last weekend.