Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - SuperDave

Pages: [1] 2 3 ... 13
1
Auber PID Tips and Tricks / Programming a delayed start?
« on: December 23, 2017, 05:45:13 PM »
Has anyone made program #1 a dead time to create a delayed start?  What temp did you set for it? 

2
What's Cooking? / Christmas menu?
« on: December 21, 2017, 12:40:22 PM »
All of you have your Christmas menu set? We typically do a prime rib but too many folks this year. Ham and brisket for the protein part of the meal this year.

3
Desserts / Pumpkin Cheesecake
« on: December 12, 2017, 12:44:14 PM »
This is the best pumpkin cheesecake that I’ve ever had.



Crust:
1 ½ cup Keebler Pecan Sandie Cookies
2 tablespoons Sugar
2 tablespoons butter – melted
1 egg – separated (yolk in crust, white to seal)
¼ cup pecan bits

Combine all ingredients minus the egg white and press into the bottom of a springform pan. Cook in 400 degree preheated oven for 8 minutes. After crust has cooled, brush with lightly beaten egg white to seal.

Filling:
4 – 8 oz. cream cheese
1 cup granulated sugar
4 eggs
3 egg yolks
2 tablespoons + 1 teaspoon of cornstarch
2 teaspoons of cinnamon
1 teaspoon of ginger
½ teaspoon of cloves
1 cup whipping cream
1 tablespoon of vanilla extract
1 – 16 oz. can of Libby’s pure pumpkin

Combine cream cheese, sugar, eggs and yolks in large mixing bowl and mix until smooth. Add dry ingredients. Beat in cream and pumpkin. Pour filling into cooled crust. For ease of handling, put pan on cookie sheet. Bake at 425 degrees for 15 minutes. Reduce heat to 300 and bake for an additional 60 – 65 minutes. Turn off oven, crack door and allow to cool in the oven. Chill for several hours or overnight before serving.

4
Rubs / New rub to try
« on: December 07, 2017, 12:33:09 PM »
I got invited to a friend's house the other night for brisket and it was outstanding.  I asked him what his rub was and this is what he used.  The Holy Gospel was the blend that he used on the brisket.  I came home and promptly ordered a couple of bottles.

https://www.meatchurch.com/collections/bbq-rub

5
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.







6
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.





7
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?

8
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?

9
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. 

10
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.




11
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!




12
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.





13
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. 

14
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.



15
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.



Pages: [1] 2 3 ... 13