Watcha cookin'?

[Pegleg]

Deep fried rissoto balls. Awesome use of leftovers. Made shrimp rissoto last night, which was pretty damn good, rolled the day old rissoto into balls, flour/ egg/bread crumbs, 4-5 minutes in the deep fryer. Fantastic.

Attachment 236472

Pro tip: put a chunk of smoked mozzarella in the middle of each ball before frying them. The Italians call these Arancini, I call 'em delicious.

[MTT]

Lamb shanks into the smoker for a 7 hour-ish smoke with some wine in the bottom. Will crisp up at the end of necessary.

Attachment 236151



I didn't 'cook' this, but have to give a shout-out to Rufus at Johnston County Hams. Let fall I ordered on of his - to use like prosciutto - through Costco and it was fantastic. Lasted through the holidays.

Ordered another through Costco and it arrived not nearly as cured as the previous one. Tasty but not 'done'. I emailed Rufus and asked him about it in an email and he apologized saying demand has been high and some were going out a little early. Given that some folks eat these like a 'regular' ham after soaking in milk and heating I can see how this might not be a problem for some.

I asked him what to do and he said to hang it up for a couple of months. Then I asked if he had a half or a chunk I could buy to get me through until that one's done. He sent me this whole one free of charge! It's fully cured and delicious.

Attachment 236152

These are not as complex in flavor as Italian or Spanish hams, but the comparative price point and value are incredible. I've had a few other American 'prosciuttos' and the others are quite smoky which Rufus' are not. This is just straight cured ham which I like better.

What a pleasure it is to have a whole leg on your countertop to slice whenever you want cured ham which for me is pretty much all the time.

Buy a ham from Rufus today. Not through Costco, so you can make sure he knows you want an older one. http://www.countrycuredhams.com.

I ordered one of these and had it shipped my sister brother inlaw. It was 133$ !!!!

It better be good.

[riser4]

Yesterday was yummy and had lots of local ingredients.

Goat roast with garlic onions and herbs. I knew the goat. He was delicious. Garlic onion and herbs came from my garden.

Roasted beets from my garden. I put in a handful of strawberries from a local farm during the last ten minutes. Fucking amazing.

The best was the sautéed morel mushrooms we picked about 20 miles from here out in the woods. Just shrooms in garlic butter. Fucking amazing.



Tonight I continued with cooking with local fruits.

Beef shorts ribs in bbq sauce in the crockpot. I sliced up three big peaches and put them on top of the meat for the last hour. I love cooked peaches, and they went really well with the spicy bbq sauce.

Roasted parsnips and celery from the local farm.

Risotto with broccoli greens from the garden.

Wife made a giant strawberry crisp for dessert. We just killed off the last 1/4 of the pan after the kid went to bed.

Yumminess!

If you got peaches, then you need to make peach salsa. Hot and juicy sweetness. It rocks. It is awesome with seafood.

[Cruiser]

Arincini are the bees knees. My kind of heart attack!

[oftpiste]

I ordered one of these and had it shipped my sister brother inlaw. It was 133$ !!!! It better be good.

Interesting and different from my experience. Did you ask for an old one? If so it'll be good. If not they'll need to hang it for a while. Even at that price if it's completely cured it's a great value compared to them foreign ones.

Last I liked at his website he didn't actually have any 'prosciutto style' hams available.

[Dantheman]

Ribs, chile lime pineapple, salad

[irul&ublo]

Looks like a nice bark. Smoked or oven?

[Dantheman]

Smoked on the gas grill for about 30 minutes, then into the oven at 220 for 5 hours.

[irul&ublo]

I assume not wrapped in the oven

[Dantheman]

Yeah, no need to wrap at that temperature. They were supremely moist.

[irul&ublo]

Texas crutch for ribs is overrated. My experience is it fucks up the bark. You don’t have the stall issue like you do with brisket or shoulder

[Peruvian]

Smoked on the gas grill for about 30 minutes, then into the oven at 220 for 5 hours.

Hmmmm....I usually go from oven to grill. Is there a benefit in going the other direction?

[Cruiser]

The egg makes a real nice oven if the smoke flavor doesn't bother you. My current method is 235* for 2.5h then foil with a splash of whatever beer is in the kegerator and increase the heat to 250* for 2.5h more, then I ditch the foil and go up to 265* for 1h more adding a thin veneer of BBQ sauce at 30m. They come out pretty good.

Memorial day ribs!


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[Dantheman]

Hmmmm....I usually go from oven to grill. Is there a benefit in going the other direction?

The smoking needs to be done when the meat is raw.

[irul&ublo]

Hmmmm....I usually go from oven to grill. Is there a benefit in going the other direction?

Yes. Major. Ribs will take in smoke for about the first 1-2 hours of cooking. After that, the smoke does not penetrate, and the outside can get overly done w/ smoke. BBQ and smoke to start, then heat.

When I do ribs, using a Weber kettle and rib rack, I bring the q to temp, using kingsford charcoal, which is uniform, 225-240 or so, put on a few chunks, and the ribs. Metal container of water over the heat for moisture. Temp is monitored and maintained by a Party Q. lAfter 2 hrs, I’ll check the ribs and flop positions. Maybe throw on one more wood chunk. 2-2.5 more hours at temp, for two racks, more for three. Pull, sauce, and crisp over high heat, briefly. Porkgasm.

[HD333]

Strip cooked rare plus and some Faroe Island Salmon.

No picks of the salmon the kids dig into it too fast.




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[irul&ublo]

Reverse sear?

[Flyoverland Captive]

Pork rib experiment #1 has begun.

[oftpiste]

^^what's the experiment?

[Flyoverland Captive]

First round of ribs we’ve done. We usually stick to roasts m.

[oftpiste]

I think it's gonna work. Enjoy.

[HD333]

Reverse sear?

Nope. High heat 4:30 per side.


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[::: :::]

Smoked beef back ribs

[Skidog]

Chicken thigh tacos tonight
2ish lbs boneless chicken thighs
2tbsp garlic powder
1tbsp onion powder
1tbsp chili powder
1tbsp smoked paprika
1tbsp cumin
2tbsp olive oil
Juice of 4 limes

Mix all above and pour over chicken. Marinate anywhere from 2 hours to xxx (this time it's 1.5 days as we made last min plans)

Cook how you like. Grill is fine. I typically do a cast iron pan.

Chop or slice and top with your fav condiments.

My new fav for these is a quick pickled cucumber and cilantro.

Couple tbsp chopped cilantro
1ish tbsp sugar (adjust depending on cuke size)
1/4ish cup (this really depends on the size of cukes) vinegar I typically use rice or white.
Pinch salt
Dissolve salt and sugar in vinegar
Add cilantro
Thinly slice cucumbers. I cut them in half down middle first they fit tacos better this way.
Add to vinegar mixture.
Marinate for 4 or more hours.

Cilantro lime rice
2 cups water
1 cup white rice
3tbsp chopped cilantro
1ish tbsp lime zest
Juice of 1 lime

Cook rice
Cool slightly (warm is best to absorb the flavors)
Add cilantro, lime zest, and lime juice
Stir and let sit a few min while you prepare tacos.

Enjoy..

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[MakersTeleMark]

What, are you KQ now? Save us the words. This is for food porn.