Show us what your cooking - Quarantine style!

[barelfly]

Will start with today - took a small packer brisket and split it up for Corned Beef for St. Paddy’s day, the other half for pastrami Reuben sandwiches with some of my home made kraut. Didn’t get a sammich pick but some nice sliced pastrami here! When I smoked the side, I took it to temp, about 200* rather than steaming to temp, as I wanted a nice crusty bark. It came out exactly how I wanted it!

Also steaked out the striploin I had dry aging in the fridge. Let it go 47 days, steaked it out with about 2” steaks that were about 1.25lbs each. Will make for nice steaks for two people.

Also made some smoked chicken last week - rubbed with Meathead’s Memphis Dust and smoked for 2 hours the glazed with Blues Hog Original BBQ sauce and finished on the grill. Really good chicken!

I have some BB ribs I picked up earlier this week, just so I had some other stuff to eat. Will smoke those later this week I think. But loving the 3D the last few weeks!

What are you smoking or cooking??? Post it up!

 

[mike1910]

WOW- everything looks fantastic! By the looks of it, I’d say they were all a complete success! I did some baby backs recently and I am doing a corned beef brisket flat for some ruebens today. My uncle made some kraut that I’ll try with it. I’ve certainly found myself smoking more with the recent down time. I’ve got a chicken hanging out in the freezer that will probably be next on the list.

 

[barelfly]

@mike1910 those ribs look great! What did you rub/glaze with? And what smoke process did you go with? I haven’t had ribs in a long time - need to get the two racks I have out of the freezer!

Thanks for posting! I hope more will join in on this thread!

 

[tomd8]

Everything above looks great.  I'm using up the pulled pork and having ribs tonight which were smoked prior and had frozen weeks ago before smoke anything.  Went to Costco they were out of SLR's. Stop & Shop only had a few roast beef packages and lamb racks.  I did pick up a corned beef flat that's in the freezer with 1 rack of SLR's and frozen turkey.

On the work front, our office is closed down in NYC so I've been working from home with my wife, grandkids and daughter.  Glad to not have to make the 4 hour commute (round trip) on mass transit.  Stay safe, practice social distancing and try to keep your sanity if you have kids at home while quarantined in place.  Be Well.

 

[mike1910]

Barelfly- Thanks! I love doing ribs.  My dad owns a local meat shop and I use a combination of his own smokehouse seasoning and a basic salt, pepper, garlic blend. I mix them together and use for the rub. As for the sauce glaze/sauce I use Big John’s Ol West BBQ and Dipping Sauce. It’s a thicker sauce and it’s sweet. It seems to play well with the rub I use and the ribs. My method is pretty simple. Rub the ribs, let them hang out for a while, toss them in the smoker at 225 with a couple ounces of cherry and hickory wood. I also use cider beer in my water pan. No peeking until about the 5.5- 6 hour mark. At that time I’ll check them and brush on the sauce and let them go until desired fineness. When I do baby backs for whatever reason they usually take 6-7 hours. Good luck with your ribs If you decide to do them!

Tomd- I’m actually doing a corned beef flat today. Best of luck with yours. I’ve never done one before so we’ll see how it goes. It’s only about 2.5 lbs.

 

[mike1910]

I also wanted to second what Tom said too. Everyone stay safe! My wife and  I have 2 little kids so we’re all trying to maintain our sanity. But the abundance of beer helps with that! Haha!

 

[mike1910]

Last night I did corned beef brisket flat for ruebens. Turned out great!!

 

[barelfly]

Mike, that corned beef looks great! Out standing! Thansk for sharing - hopefully we get some others to post up, regardless of what it is. Doesn’t have to be in the smoker, just post up whatever it is you are cooking. Let’s get some stuff going here and see all the great Chefs we have!

 

[barelfly]

I made some pizzas tonight - two regular style pizza dough and two gluten free crusts for my wife and I. Really liked the GF crust recipe I found a few weeks ago. Turned out well.

Topped this with whole mozzarella, pepperoni, pine nuts, jalapeño and spinach. Good pizza!!

 

[mike1910]

Great looking pizzas!  You’ve now inspired me to do homemade pizza this weekend. I usually don’t do my own crust but why not give a try. I like the choice on toppings. I’ve never had pine nuts on pizza, something to consider.

 

[tomd8]

Not smoked but I made some steamed shrimp buns.  15 in total with filling consisting of onion, red bell pepper, broccoli, mushrooms and Napa cabbage and shrimp all chopped and sauteed.  Mixture stuffed into a dough wrapper and steamed until they rise.  Added some soy and sesame oil dipping sauce with hot peppers and onions.  Sorry no inside pics.

 

[barelfly]

Tom!

Those look wonderful! Oh, I can taste the wonderful flavor combo and the dipping sauce! WOW!!!! What a treat to see!

 

[mike1910]

Wow! Those look great, Tom! Thanks for sharing

 

[tomd8]

Thank you for the kind words. They were really tasty.  They fed 3 adults and 3 kids.  I have some pizza dough queued up for tomorrow night's dinner.  I'm doing a test trying to get more flavor out of the dough.  I started with a 12 hour poolish and doing a 60 hour ferment in the fridge.  Hopefully I don't kill the dough.  Should be enough for three 14"-15" pies.

 

[mike1910]

Tom- very curious to hear how the pizza turns out. Good luck!

 

[tomd8]

Mike - I've used this method with a 4 hr poolish (100% hydration) and a 36 hour ferment and it came out pretty good.

 

[barelfly]

Can’t wait to see the pizza Tom! I have some sour dough proofing now - I had to get my starter going after neglecting it for some time. Fed it and let it sit out a few days then made some sour dough waffles this morning. should have the bread tomorrow afternoon. I’ve always been interested in reading more about the % hydration method, but I haven’t since I stopped making bread a few years back.

But for tonight, I made some more of the chicken sausage I made last month. Man this sausage is great! So much flavor to it!

Thanks for the continued posts - neat to see what others are cooking!

 

[lgboro]

Sourdough pizza crust....haven't done that since heart failure made me make all my food from scratch.  In eastern NC with our humidity mine was probably no a sourdough crust for the purist but made the best pizza I've ever eaten.  I used my old bread machine to make my pizza crust it took a lot of the work out of the process.  If the hoarders have bought all the flour I guess I can through in a couple of sheets of toilet paper to help hold it together .  I even may my own homemade toppings and sauce to cut out the sodium to get through the bad health patch.  May have to do another one soon...its been years.

 

[tomd8]

Barfly - chicken sausage looks great.  I've toyed with the idea of making sausage but other than a stand mixer I'd have to buy the grinding and stuffing equipment. Already have too much stuff.

Igboro - I've had starter in my fridge for about 5 years now.  I was making WW bread with minimal salt for HBP.  Unfortunately I haven't made any in months but I do feed it.  Sourdough pizza crust sounds great.  I tried it with WW sourdough but it wasn't great with the toppings I chose.

 

[tomd8]

Here's the pizza I mentioned earlier in the thread.  Even though the dough started to deflate slightly late yesterday it opened fine and rose well.  The crust flavor was good.  Here are a few pics: