Cooking thread, anyone?

[Whitenuckler]

I love Costco!

Yes, I had Costco where I lived before, and the meat was good there. We don't have one yet but there are always rumors one is coming sometime. I am going to look again today at a different wholesale type place. Also, I don't know how the Sobeys guy was going to cut it. There is a thick end and flat end. To me they should be priced differently/lb however I don't know which end I'd like?

 

[thewoodlands]

Happy birthday to me. Les the a while brisket cooked light the chart to eating in under 90 minutes. I smoke them at 226-250 until they hit 130. Then I pull the deflectors and get the grill hot to sear them off. They were every bit as good as filet. I had 3.

Lamb loin $8 per pound.

Happy Birthday, everything looks great.

 

[Whitenuckler]

Happy Birthday, everything looks great.

Fired up the electric egg and did chicken. The smoking pellets in my stainless steel tube were basically on fire at the end and major smoke.
Getting hard to post and read.I have an ad taking up half my screen

 

[thewoodlands]

Fired up the electric egg and did chicken. The smoking pellets in my stainless steel tube were basically on fire at the end and major smoke.
Getting hard to post and read.I have an ad taking up half my screen

It looks great, about how long did they take?

 

[Whitenuckler]

It looks great, about how long did they take?

I plugged it in and warmed it up for about an hour. Put them on and the temperature was about 250F (the pan and chicken are cold and need to warm up). After about an hour the temperature started to creep up to 280F. I only have 1600W, so basically it was on full the entire time. I usually don't add BBQ sauce, but it makes it look better. I added that at 1.5 hours in. After 2 hours I unplugged it and coasted for 15 minutes. I was done perfectly. I had the smoking pellets in from the beginning. To my surprise they ignited in the end and I had major smoke. The beauty of the egg is that it is airtight, so you don't dry your food out. With my electric it's even better because it's totally closed up. I have to start using less pellets though or open up the top vent if they ignite or I will over smoke them. I am waiting for the right brisket to come along, but I bought a blade roast to try this weekend. The chicken was only $8.60 CAD on sale.

 

[Whitenuckler]

Smoked Sausage Stuffed Roast
The electric egg is hatching meat quite often this summer

 

[djlew]

A new staple on the wife and I's dinner menu (featuring some nice lighting from the skylights). Ground chicken Caesar pizza. The ground chicken is the crust and a Caesar salad on top. Absolutely delicious!

 

[Whitenuckler]

A new staple on the wife and I's dinner menu (featuring some nice lighting from the skylights). Ground chicken Caesar pizza. The ground chicken is the crust and a Caesar salad on top. Absolutely delicious!

The carnivore in me likes it. Less gluten and more meat !

 

[thewoodlands]

Deep dish Apple Kuchen that the wife made.

 

[Whitenuckler]

Chicken on at 12:40, off 5:40 with an hour coast down. 225F

 

[Whitenuckler]

Just put on a brisket that I got on sale. It's been a couple of years since I've smoked one.
On at 4pm ADT at 225F. 11.8 lb $7 per pound CAN$
Cheated on the rub. I have my own blend of 8 spices, but this rub was on sale.
As I get older, I can find all the shortcuts.
It would be too big to fit in my pan, so I made a roast.
I could have froze half, but I can freeze the cooked meat anyway, which is great to bring on trips.
I will update tomorrow after it smokes all night.

 

[Whitenuckler]

Just put on a brisket that I got on sale. It's been a couple of years since I've smoked one.
On at 4pm ADT at 225F. 11.8 lb $7 per pound CAN$
Cheated on the rub. I have my own blend of 8 spices, but this rub was on sale.
As I get older, I can find all the shortcuts.
It would be too big to fit in my pan, so I made a roast.
I could have froze half, but I can freeze the cooked meat anyway, which is great to bring on trips.
I will update tomorrow after it smokes all night.

You don't need a knife to eat this meat, but I got into it I found out it was a bit too well done on the bottom. I had 225F on my
dial over night. Next time I will try a lower temperature, and less time too. Also, I have to use my homemade rub.

 

[Whitenuckler]

You don't need a knife to eat this meat, but I got into it I found out it was a bit too well done on the bottom. I had 225F on my
dial over night. Next time I will try a lower temperature, and less time too. Also, I have to use my homemade rub.

I was disappointed with my effort on the last one. I put it one too early in the day, the temperature was too high, and I didn't take it off soon enough. I did eat it though. Not a problem.
Sobeys had a sale so I bought another. Cooked it the other day, and bought another today. 3/4 of the first is now frozen.
This time I put it on at 8pm, and made my own rub. It was running at 210F. At 8am the next day it was 198F(meat temp). At 11am it was 201F and I removed it. Foil wrapped it, and put it in the oven in "warm" mode 175F. Took it out at 5pm to cool down before putting it in the fridge before bed.

 

[Whitenuckler]

Brisket number 3 just went on at 6pm my time. I will be running the BBQ probe for the duration.
It's about 36F right now (out of the fridge) I should be able to post the time verses temp curve. Expect 16H
cooking time. BTW, that's a full brisket same as the last, cut in half to make a roast. This time I have the flat
part on top, with the thicker part below fat side up, so both pieces have fat side up.

 

[Whitenuckler]

Brisket number 3 just went on at 6pm my time. I will be running the BBQ probe for the duration.
It's about 36F right now (out of the fridge) I should be able to post the time verses temp curve. Expect 16H
cooking time. BTW, that's a full brisket same as the last, cut in half to make a roast. This time I have the flat
part on top, with the thicker part below fat side up, so both pieces have fat side up.

Hit 205F at 9am. Wrapped in foil, and put it in the oven on warm mode 175F to cool down and stay warm.
I was going to post the temp vs time graph, however the time scale restarts each time I minimize that app. I was
going to show what is called the "stall". That is when the temperature seems to take forever to increase.
I removed the probe and reinserted and there was no resistance. Very tender.

 

[EatenByLimestone]

I had some friends ask for my the recipe. It got me craving some!

This is 1/3 rye and 2/3 hard red wheat berries.

 

[Whitenuckler]

I had some friends ask for my the recipe. It got me craving some!

This is 1/3 rye and 2/3 hard red wheat berries.

Perfect ! I'll have that with my eggs no problem.

 

[Whitenuckler]

Baking Day 70% Organic Whole Wheat. Picture is swapped, but I've seen worse like upside down.
We are having an early end to the heat wave summer. Now we go down to low double digits like 13C.
The days are nice 22C, no humidity. Just fired up the pellet stove in the basement.
Edit - just cut up my last brisket. It taste's good. Thawing out a turkey to smoke. 10 lbs

 

[EatenByLimestone]

That looks great!

 

[DuaeGuttae]

I have a lot of basil in the garden so cooked a Thai Basil Chicken with it tonight. I used the linked recipe as a basic guide but made some changes based on what we had on hand. Primarily that involved adding in fresh green beans from the garden and using a bulbing onion rather than green onions. We have a shellfish allergy in the house, so I used a vegetarian "oyster-style" sauce instead of true oyster sauce. It turned out well.

Thai Basil Chicken

Straight off the streets of Thailand made in your own home in less than 15 minutes - that's faster than take out!

www.recipetineats.com

 

[Whitenuckler]

Smoked a turkey today. Never did that before. I have not tried it yet. It's tented with tin foil and cooling down.
Took a good 6 hours. 10 lbs. Not stuffed. Temp 225F. On at 10:40am off at 5:00 or so. Got up to 187F.
Cost $18 CAD
Edit - it's great ! Fully cooked, and the bone joint fell apart.
It looks like I may have cooked it to more of a well done. The "directions" which of course
I partially ignored, said cook to 165F. To me that might be a bit low, although if you have it
tented for an hour it probably keeps cooking. Oh well, can't get perfection the first time!

 

[NickW]

So a couple of weeks ago someone gave me a zucchini kuchen recipe. It was most excellent! You could honestly pass it off as apple and use up excess zucchini.




Sorry, I don't know why my images are always coming in rotated...? I can't find an option in the edit to rotate them back...

 

[30WCF]

 

[thewoodlands]

I made what we call zucchini lasagna today without noodles.

 

[Whitenuckler]

Hit 205F at 9am. Wrapped in foil, and put it in the oven on warm mode 175F to cool down and stay warm.
I was going to post the temp vs time graph, however the time scale restarts each time I minimize that app. I was
going to show what is called the "stall". That is when the temperature seems to take forever to increase.
I removed the probe and reinserted and there was no resistance. Very tender.

Oven baked Brisket Sandwich. Oven 250F. Took about 45 minutes in stages.