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Thread: Watcha cookin'?

  1. #5126
    Join Date
    Dec 2006
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    EC
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    702
    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.

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

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    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!

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    Hamme one dem beers

  2. #5127
    Join Date
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    13,887
    Oh hell yeah

  3. #5128
    Join Date
    Jan 2016
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    1,158
    Quote Originally Posted by skaredshtles View Post
    I went with a simple herb tomato cream sauce.
    That looks really satisfying, nice!

  4. #5129
    Join Date
    Mar 2017
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    SLC, Utah
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    Quote Originally Posted by paj View Post
    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.

    Name:  cooked_s.JPG
Views: 351
Size:  52.6 KB

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

    Name:  pulled_barbacoa_s.JPG
Views: 345
Size:  54.0 KB

    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!

    Name:  barbacoa_tacos_s.JPG
Views: 326
Size:  57.2 KB
    DAMN that looks amazing

    Sent from my Pixel 4a (5G) using Tapatalk

  5. #5130
    Join Date
    Jul 2005
    Location
    Verdi NV
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    9,042
    The venison Taco's
    Yes!
    Own your fail. ~Jer~

  6. #5131
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    7,399
    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!
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  7. #5132
    Join Date
    Mar 2017
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    SLC, Utah
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    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.

    Sent from my Pixel 4a (5G) using Tapatalk

  8. #5133
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    Sep 2006
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    Fraggle Rock, CO
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    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. Click image for larger version. 

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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  9. #5134
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    ^^^nice.

    Not exactly technically cooking but.....

    Lardo.....
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  10. #5135
    Join Date
    Jan 2008
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    livin the dream
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    Quote Originally Posted by oftpiste View Post
    ^^^nice.

    Not exactly technically cooking but.....

    Lardo.....
    I wanna eat how oft eats....

    Good YouTube watch from the other day:

    https://youtu.be/xRU6sgtkEOs


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  11. #5136
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    Dec 2016
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    In a van... down by the river
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    Quote Originally Posted by oftpiste View Post
    ^^^nice.

    Not exactly technically cooking but.....

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

  12. #5137
    Join Date
    Jan 2016
    Posts
    1,158
    (just not with curly small dark hairs on em..)

  13. #5138
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
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    10,962
    More brisket leftover stoke
    Click image for larger version. 

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    ďA society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.Ē
    ― Milton Friedman

  14. #5139
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    Sep 2006
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    Fraggle Rock, CO
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    Made those kids some french toast for breakfast this morningName:  20210506_083114-01.jpeg
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  15. #5140
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    Nov 2005
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    Making the Bowl Great Again
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    How big is that pan?

  16. #5141
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    Nov 2006
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    Seattle
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    Quote Originally Posted by skaredshtles View Post
    Aw, man... I fuckin' LOVE lardo.
    cooler still, it came from a friend who raised the pigs
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  17. #5142
    Join Date
    Sep 2006
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    Fraggle Rock, CO
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    Quote Originally Posted by RootSkier View Post
    How big is that pan?
    Classic lodge carbon steel 12" skillet. Total workhorse in my kitchen...
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  18. #5143
    Join Date
    Sep 2010
    Posts
    937

    Watcha cookin'?

    Havenít seen anyone post up any pics with their morels? Weíve had a pretty dry spring so we didnít get much of a harvest this year. I was looking forward to a new risotto recipe I found.

    Anyone have any luck?


    Sent from my iPhone using TGR Forums

  19. #5144
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    Mar 2017
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    SLC, Utah
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    Quote Originally Posted by dtown View Post
    Havenít seen anyone post up any pics with their morels? Weíve had a pretty dry spring so we didnít get much of a harvest this year. I was looking forward to a new risotto recipe I found.

    Anyone have any luck?


    Sent from my iPhone using TGR Forums
    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

  20. #5145
    Join Date
    Dec 2020
    Location
    Idaho
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    421
    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.
    Last edited by Hopeless Sinner; 05-08-2021 at 12:31 PM.

  21. #5146
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    Tonight's version of lardo was smoked. Jeezus I'm a lucky guy to have a GF that raises pork for fun.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  22. #5147
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    Quote Originally Posted by oftpiste View Post
    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)
    Quote Originally Posted by Downbound Train View Post
    And there will come a day when our ancestors look back...........

  23. #5148
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    Mar 2017
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    Quote Originally Posted by oftpiste View Post
    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

    Sent from my Pixel 4a (5G) using Tapatalk

  24. #5149
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    Nov 2006
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    Seattle
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    Quote Originally Posted by PNWbrit View Post
    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.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  25. #5150
    Join Date
    Aug 2017
    Posts
    209
    Boeuf. Again. Not complaining.

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