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Topics - SuperDave

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What's Cooking? / Asian Stir Fry Night
« on: November 19, 2017, 01:50:58 PM »
Been a while since I broke out the disc wok so decided to make dinner with some stir fry, sweet pork ribs, chow mein, steamed rice and some pie.

What's Cooking? / Smoked Pulled Pork Chili
« on: October 30, 2017, 03:15:39 PM »
A little snap in the air and time for a bowl of chili and cornbread.

Sous Vide! / SI digital control for sous vide?
« on: October 19, 2017, 12:05:23 PM »
Since the SI can maintain +/- a couple of degrees, could you put a pot of water in it and sous vide?

Guide to Smoking Times, Temps, Woods / Big versus small?
« on: October 14, 2017, 12:29:52 AM »
We’ve chronicled that small butts and small briskets can take as long as large ones. Does it make sense to use as much wood on the smaller pieces?

Pork / St. Louis Cut Spares - By Mistake
« on: October 01, 2017, 09:18:29 AM »
Ran into Costco to pick up a package of baby back ribs for my smoke today and when I started to prep them last night noticed that something didn't look right.  Well, I brought home a very meaty looking pack of St. Louis cut spare ribs.  I guess I just have to account for the little extra time and enjoy.  They look outstanding out of the package so looking forward to dinner tonight, even if it isn't the baby backs that I was anticipating. 

What's Cooking? / My twist on Mac & Cheese
« on: September 26, 2017, 10:28:28 AM »
I've come up with a twist on mac & cheese that will now be my way to make smoked mac & cheese from here on out.  Smoking the whole pan of mac & cheese was good but seemed like it only gave smoke to the top and would cause the noodles to absorb all the sauce to the point of being drier than I liked.  My solution was to smoke my cheese sauce alone and then assemble the noodles and sauce at the end.  A couple minutes under the broiler created what I think is the perfect smoked mac & cheese.

What's Cooking? / Dinner for under $10
« on: September 23, 2017, 08:30:22 PM »
Papa Murphy's has been advertising the chicken, bacon and artichoke pizza for $8.  I added a few additional ingredients and put it on the grill.  It was good eats!

What's Cooking? / Fish Taco Night
« on: September 23, 2017, 09:31:12 AM »
I went to Alaska in June and have been enjoying the bounty we brought back. Last night was fish taco night. Grilled Alaskan Halibut with slaw, red onion, cilantro, tomato and a salsa ranch sauce.

What's Cooking? / 3 Smoker Day
« on: August 05, 2017, 10:40:17 AM »
I've got 3 smokers doing duty today.  The SI is carrying a 16 lb. beef shoulder clod that I put in last night and the other 2 are picking up the appetizers and sides, wings, salmon and mac & cheese.  My wife is making a broccoli salad and a roasted corn salad.  Guests are bringing dessert. 

Fish / Canning Day At My House
« on: July 29, 2017, 08:44:46 AM »
A couple of trips to the Gorge and it's time to get busy with the canning.  Brined overnight and now for a short bath in the smoke before going into jars.

Anything Goes!! / Neighbor's Dog
« on: July 13, 2017, 11:50:07 AM »
When your neighbor's dog likes your house better than their own.  This is Max.  Just guessing, he weighs in at about 160+ pounds.  If the garage door opens or I'm out front doing yard work, Max makes a mad sprint to our house.  Some days when I'm in the man cave I can see him sitting on our front porch through my window.  He gets some love here and an occasional snack.  It's like having a dog without having a dog.

Anything Goes!! / Referral Policy?
« on: June 20, 2017, 09:51:34 PM »
What's Steve's referral policy? I got a guy from one of my fishing forums to buy a 2D this week. Imagine if we were all discount commission salesmen. Lol.

Pork / Memorial Weekend Ribs
« on: May 28, 2017, 09:08:25 AM »
They say that pictures are worth a 1,000 words.

Show Us Your Setup! / Spring cleaning
« on: May 06, 2017, 02:35:52 PM »
Did some spring cleaning and rearranging so thought I'd contribute to this part of the forum.
This is all the cooking equipment, which is all under canopy.

Wood selection.

What's Cooking? / Cinco De Mayo
« on: May 05, 2017, 03:29:35 PM »
Pork shoulder is going to split time in the smoker for some Cinco De Mayo carnitas. The carne asada is compliments of our local Mexican market. And lots of Jose Cuervo on hand for margaritas.

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