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Thread: Watcha cookin'?

  1. #5001
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    Nov 2017
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    Today we have vegetables (peppers, mushrooms, zucchini) from the pan with red lentils and chickpeas.

  2. #5002
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    Quote Originally Posted by riser3 View Post
    I like Hummus
    try making it with almonds instead of beans - no cooking involved
    I didn't believe in reincarnation when I was your age either.

  3. #5003
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    Quote Originally Posted by GiBo View Post
    Ya, I know instapot is all the rage, but I'm not a fan. The fact that you need a recipe for corned beef and cabbage for the thing is a major reason.

    I buy a corned beef. I put it in pot of water. I boil is for a few hours. I add taters, carrots, a quartered onion and boil some more. At the end I add quartered cabbage and cook until it's cooked but still firm.
    Boiled dinner! My Dad's favorite meal. Grew up with it being cooked the same way.

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  4. #5004
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    Quote Originally Posted by schindlerpiste View Post
    That plate is beautiful. What's with the sour cream?

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  5. #5005
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    Jan 2016
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    Store bought brisket, HEB style?

    Canadian here with a brisket question. Please go easy, we don't have tons of experience here.

    My sister used to bring up pit smoked briskets when visiting here that were sold and I believe branded by HEB. I assume this is pretty low grade stuff but I loved it and still think about it. It was mostly that perfect soft moist beef texture. We would heat it gently, slice and make tex mex stuff with it.

    Can I make a half decent version of this with a half a brisket in the oven?

    I'd love to smoke a brisket but my smoker is basically useless for long sessions. I understand I could smoke for a bit then continue in the oven. Am a bit afraid of the hold.

    Any ideas?

  6. #5006
    Join Date
    Nov 2006
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    Seattle
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    You can. Tons of oven roasted brisket recipes out there. Low and slow is the key.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  7. #5007
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    Feb 2005
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    14,846
    Dutch oven braise in the oven on 250 works great.

  8. #5008
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    May 2007
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    Sandy, Utah
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    13,270
    Quote Originally Posted by oftpiste View Post
    You can. Tons of oven roasted brisket recipes out there. Low and slow is the key.
    Pretty much how most Jewish families prepare brisket

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    I wish i could be like SkiFishBum

  9. #5009
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    Jan 2016
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    OK I'm doing this, thanks guys.

  10. #5010
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    slc
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    Here's a pretty solid ATK recipe. It's as close to real BBQ as you'll get in a slow cooker/oven. Recipe uses a slow cooker but a dutch oven at 250* will work just the same: https://www.keyingredient.com/recipe...ooker-brisket/

  11. #5011
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    Quote Originally Posted by Thaleia View Post
    Store bought brisket, HEB style?

    Canadian here with a brisket question. Please go easy, we don't have tons of experience here.

    My sister used to bring up pit smoked briskets when visiting here that were sold and I believe branded by HEB. I assume this is pretty low grade stuff...
    Any ideas?
    Ha! the H.E.B.!!!! I'm not sure I'd say "low grade." More like sis knew what to get. I mean, smoked and fresh from the counter is nice but you could heat that puppy back up in an hour and be pretty happy. There were BBQ joints in Austin that had worse and still made sales.

    I agree with the above comments too. I love good smoked brisket but I've had some awesome ones from the oven. Low and slow.

    The GF keeps saying she wants to make one i think her recipe is basically salt, pepper and vinegar then into dutch oven for a long time. Oh and garlic. surely garlic.


    mmmmmmmm

    brisket.....
    Last edited by Jong Lafitte; 04-15-2021 at 12:05 PM.
    If we're gonna wear uniforms, we should all wear somethin' different!

  12. #5012
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    Jan 2016
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    Quote Originally Posted by Dantheman View Post
    Here's a pretty solid ATK recipe. It's as close to real BBQ as you'll get in a slow cooker/oven. Recipe uses a slow cooker but a dutch oven at 250* will work just the same: https://www.keyingredient.com/recipe...ooker-brisket/
    Gonna try this, thank you!

    Quote Originally Posted by Jong Lafitte View Post
    Ha! the H.E.B.!!!! I'm not sure I'd say "low grade." More like sis knew what to get. I mean, smoked and fresh from the counter is nice but you could heat that puppy back up in an hour and be pretty happy. There were BBQ joints in Austin that had worse and still made sales.

    I agree with the above comments too. I love good smoked brisket but I've had some awesome ones from the oven. Low and slow.

    The GF keeps saying she wants to make one i think her recipe is basically salt, pepper and vinegar then into dutch oven for a long time. Oh and garlic. surely garlic.


    mmmmmmmm

    brisket.....
    I don't generally have a lot of faith in prepared foods from grocery stores so that's really cool to hear. This is going back close to twenty years, and I still remember and crave that flavour.

  13. #5013
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    Well till someone else weighs in, back to the cheap stuff:

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    Red beans and rice. (Not pictured: rice)


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    If we're gonna wear uniforms, we should all wear somethin' different!

  14. #5014
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    Jan 2008
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    5,872
    On the brisket theme...
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  15. #5015
    Join Date
    Sep 2008
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    Quote Originally Posted by Jong Lafitte View Post
    Well till someone else weighs in, back to the cheap stuff:

    Click image for larger version. 

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    Red beans and rice. (Not pictured: rice)


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    Beenie Weenies!

  16. #5016
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    Suckramento
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    Beans!!!!
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  17. #5017
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    Where homo sapiens have outgrown their use.
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    Red beans and rice is sublime if you take the time to make it properly. It's an all-day affair to whip up a batch. Well worth the effort for the thunderous flatulence, though.
    "Hakuna matata, motherfucker!"

  18. #5018
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    Idaho
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    Click image for larger version. 

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    Chile Relleno Casserole

  19. #5019
    Join Date
    Sep 2006
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    Fraggle Rock, CO
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    Whoa! That's magnificent.

    What all is going on there?
    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.

  20. #5020
    Join Date
    Oct 2006
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    Bellevue
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    Cornbread with chile rellenos inside? Looks good.

  21. #5021
    Join Date
    Dec 2020
    Location
    Idaho
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    358
    Quote Originally Posted by Cruiser View Post
    Whoa! That's magnificent.

    What all is going on there?
    Thanks. Chile Pobalano roasted and then stuffed w cheese, covered w a batter and baked.


    The batter is eggs, milk, flour, baking powder, and s+p . It's topped w cheese and then baked for 20-25 mins at 350F or so. It's like regular chile relleno w/out the deep frying. It's not quite the same but it's still tasty. I'm working out of a temp kitchen and find the gas bbq better to cook on then our toaster oven.

    Chiles roasting.


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    Ready to bake at this point.


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  22. #5022
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    In a van... down by the river
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    Goddammit. Now I'm hungry for rellenos.

    I swear, one of these days, I'm going to try this recipe:


  23. #5023
    Join Date
    Dec 2020
    Location
    Idaho
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    Quote Originally Posted by skaredshtles View Post
    Goddammit. Now I'm hungry for rellenos.

    I swear, one of these days, I'm going to try this recipe:

    OMG!!!!

  24. #5024
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    Oct 2003
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    Where homo sapiens have outgrown their use.
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    I just want a cookstove like that!!! Although, in a detached cookhouse, because that thing will royally fuck your indoor air quality.
    "Hakuna matata, motherfucker!"

  25. #5025
    Join Date
    Oct 2003
    Location
    OOTAH
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    Quote Originally Posted by Cruiser View Post
    Whoa! That's magnificent.

    What all is going on there?

    This x 2!!! I am going to give this whirl, looks fantastic, do you have an actual recipe for the batter or just throw it together?
    Samuel L. Jackson as Jules Winnfield: Oh, I'm sorry. Did I break your concentration?

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