Show us what your cooking - Quarantine style!
- Thread starter barelfly
- Start date
NDKoze
Moderator
barelfly said:
Yes, i do have a couple of cast iron skillets and that is a great idea. Unfortunately, they are all out at my lake place. They don't do much good out there since I use the flat top out there and don't have much use for them, so I need to remember to bring at least one of them home the next time that I am out there.
barelfly
New member
I was looking through the freezer this weekend taking stock on what was on hand and to my surprise found a pack of chicken wings that I thought was chicken breasts.
So.......what’s a guy to do when wings Wednesday rolls around!!!!!! Wait....today is weds day right?????
Rubbed with Kosmos hot dirty bird, kettle cooked and tossed in a cholula butter sauce. These were good! Love me some kettle grilled wings!
So.......what’s a guy to do when wings Wednesday rolls around!!!!!! Wait....today is weds day right?????
Rubbed with Kosmos hot dirty bird, kettle cooked and tossed in a cholula butter sauce. These were good! Love me some kettle grilled wings!
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BrianInOhio
New member
BrianInOhio
New member
barelfly
New member
Brian - excellent first cook! I also did ribs for my first cook. You said the neighbor liked them, how about you? They look great!
Mike - excellent yard bird! Love smoked chicken! Have you ever tried smoked chicken with some Alabama White Sauce?
And chicken salad with smoked chicken! I bet that is great. I have not done that before, will need to remember that when I smoke some chicken again.
I only cooked on Saturday this weekend, made Beef with Brocoli - used some flank steak I had from a Costco purchase, love getting two of each cut in the package. This was a great dish! Wonderful flavor, I probably should have added some mushrooms to this, that really would have brought out the Umami in the dish!
Also made some Kim Chi on Sunday, getting some ready for some Korean Bulgolgi tacos as well as bibimbap at some point. Made Napa Cabbage style as well as KKakdugi (white radish). I usually make about 6lbs of this but this was what I got in the grocery pickup, so will have to make some more at some point.
Mike - excellent yard bird! Love smoked chicken! Have you ever tried smoked chicken with some Alabama White Sauce?
And chicken salad with smoked chicken! I bet that is great. I have not done that before, will need to remember that when I smoke some chicken again. I only cooked on Saturday this weekend, made Beef with Brocoli - used some flank steak I had from a Costco purchase, love getting two of each cut in the package. This was a great dish! Wonderful flavor, I probably should have added some mushrooms to this, that really would have brought out the Umami in the dish!
Also made some Kim Chi on Sunday, getting some ready for some Korean Bulgolgi tacos as well as bibimbap at some point. Made Napa Cabbage style as well as KKakdugi (white radish). I usually make about 6lbs of this but this was what I got in the grocery pickup, so will have to make some more at some point.
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Jeremy- I’ve read a little bit about Alabama white sauce and took down a recipe a while ago but have never made it or tried it. Have you had it before and if so any recommendation on a recipe?
Your Kim Chi looks fantastic! I’d sure like to give that a try sometime. I always enjoy seeing what you’re cooking, it’s different than what I’m accustomed to way up north here and it always looks delicious. I may have to expand my horizons and beg you for some recipes to try out! Ha!
Your Kim Chi looks fantastic! I’d sure like to give that a try sometime. I always enjoy seeing what you’re cooking, it’s different than what I’m accustomed to way up north here and it always looks delicious. I may have to expand my horizons and beg you for some recipes to try out! Ha!
barelfly
New member
Thank you for the comments, Mike! That’s the great thing about this site, get new ideas and learn about new types of food. Many of the things I cook I’ve learned about either here or another site I visit.
the Kim Chi is really easy to make - Maangchi.com has a lot of great recipes that are easy to make.
For the Alabama White sauce, I follow what is called Big Bob Gibson’s Bama Birds with White BBQ sauce recipe on Amazingribs.com, it’s wonderful. Tangy punch that goes great with smoked chicken parts.
There are also a few videos you can find on the interwebs. If you like mayo, I think you will enjoy this! Here’s a pic from last time I made this, in December. I made it on one of my kettles at the lake, not the greatest photo because it was dark. But shows a little of what it builds up as.
Hope you enjoy!
the Kim Chi is really easy to make - Maangchi.com has a lot of great recipes that are easy to make.
For the Alabama White sauce, I follow what is called Big Bob Gibson’s Bama Birds with White BBQ sauce recipe on Amazingribs.com, it’s wonderful. Tangy punch that goes great with smoked chicken parts.
There are also a few videos you can find on the interwebs. If you like mayo, I think you will enjoy this! Here’s a pic from last time I made this, in December. I made it on one of my kettles at the lake, not the greatest photo because it was dark. But shows a little of what it builds up as.
Hope you enjoy!
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Pork Belly
Moderator
Hopefully I get these descriptions in the correct order, it has been a long time since I posted some pictures.
"Chicken Spaghetti" The official name is Chicken Rotel
Slaw Burgers
Low Country Boil
Ham & Cheese Log
Breakfast food, Biscuits, Venison Sausage Home Cured Bacon
Steak and Shrimp
Biscuit and Lemon Curd
Club Sandwich
Custard Pie
Brats and Caramelized onions
Swedish Pancakes with blue berries and lemon curd whipped cream
Stay healthy and don't starve
*** After 3 attempts I cant get it in order, you will have t o try and match them up. ***
"Chicken Spaghetti" The official name is Chicken Rotel
Slaw Burgers
Low Country Boil
Ham & Cheese Log
Breakfast food, Biscuits, Venison Sausage Home Cured Bacon
Steak and Shrimp
Biscuit and Lemon Curd
Club Sandwich
Custard Pie
Brats and Caramelized onions
Swedish Pancakes with blue berries and lemon curd whipped cream
Stay healthy and don't starve
*** After 3 attempts I cant get it in order, you will have t o try and match them up. ***
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barelfly
New member
Outstanding Brian! Ha! It all looks great, especially that low country boil cook! Thanks for sharing! More ideas to think about over the next week. I just need corn and I can do a boil...This is the second pic ive seen today of a boil, so....gotta go get red potatoes and corn!
Pork Belly
Moderator
Thanks guys, were are sticking around the house, so getting a bit creative with whats in the freezers.
I have been posting these on my Facebook page with #cookforyourwife on them. Trying to motivate others to make a good meal.
The Ham & Cheese log was the only thing, made on a smoker and I did it at work in the Ole Hickory.
Ham & Cheese logs:
Pork butts cut to fit the grinder
Dust with the Basic Dry Cure Listed in My Bacon Posts
Course grind one pass
Layer ground meat in tub as it comes out of the grinder with High Temp Cheddar Cheese and a little Maple Syrup.
Mix well and stuffed into 3lb capacity muslin sausage casings
*I used the stuffing plate and large tube for stuffing burger bags to fill casings from the grinder
Smoked at 250 until an IT of 150, Ice bath until below 100 IT then cooled in fridger 24 hours before packing for the freezer.
It was all eyeball measurements, but turned out fantastic.
I have been posting these on my Facebook page with #cookforyourwife on them. Trying to motivate others to make a good meal.
The Ham & Cheese log was the only thing, made on a smoker and I did it at work in the Ole Hickory.
Ham & Cheese logs:
Pork butts cut to fit the grinder
Dust with the Basic Dry Cure Listed in My Bacon Posts
Course grind one pass
Layer ground meat in tub as it comes out of the grinder with High Temp Cheddar Cheese and a little Maple Syrup.
Mix well and stuffed into 3lb capacity muslin sausage casings
*I used the stuffing plate and large tube for stuffing burger bags to fill casings from the grinder
Smoked at 250 until an IT of 150, Ice bath until below 100 IT then cooled in fridger 24 hours before packing for the freezer.
It was all eyeball measurements, but turned out fantastic.
Lonzinomaker
Member
Did a turkey breast today. Sprinkled with my dry brine mix, let it sit for 30 min and put into smoker for almost 4 hours at 230 deg. Still picked up a slight smoke flavor from the box even though no wood was added. Turned out very moist and tender. Was happy with the results.
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BrianInOhio
New member
Dave that looks great!
