Show us what your cooking - Quarantine style!

[barelfly]

Eric,

It’s amazing what the time can do for these chuck roasts. The longest I have done is 72 hours, and for that I pulled the chuck, which was really good. I’ve also done a shorter 18 hour bath but at a higher temp of 180* or so, which was also for pulled chuck. Many ways to find that texture, but the smoke added is a nice bonus.

I bet you got a great sear with the cast iron!

 

[barelfly]

I call this a New Mexican Rouladen - green chile, onion, garlic and Monterey Jack cheese stuffed pork loin roast. What a great flavor profile this brought! The wife and kids fought over the mixture topping as I was slicing and serving! Loved it!

 

[mike1910]

Wow Jeremy, looks like another winner to me! If it tastes half as good as the presentation, then it’s gotta be out of this world. An Irishman has to ask out of curiosity , what brand is  in the glass?

 

[barelfly]

Hahaha! Mike, as an Irishman, you may not like what’s in there but it’s my favorite and is an ol Kentucky standby. Love me some Weller Bourbon.

And thank you for the comments on the pork loin. I wish I would have cut the loin out better, need to read up on that and watch a few videos. I think it’s in where I started the cut to lay it out. But, taste was great! Really enjoyed it! I’ll make this again, maybe with Mozarella to see if there is a bit of a cheesey gooey melt to add to it.

 

[mike1910]

Jeremy- Haha! Thanks for sharing! I’m going to see if our local liquor store has that brand bourbon in stock. I’ve heard of it but never tried it and I suspect it probably quite good! How big was the loin that you did? I think a quality mozzarella might work really well with that, I’d give it a shot!

 

[HawkFan70]

Jeremy - that pork loin looks delicious!

 

[barelfly]

Mike, I’d say that was a few pounds. I don’t remember the weight, but was probably about 12” in length I’m guessing. I found these on sale a few months back, buy one get one, so I picked up 4 to use over time. Couldn’t beat that price!

And tonight, I went grillless, all stovetop with a simple tomato sauce and ricotta gnocchi. pillows from heaven! Enjoyed this cook - even got my 19yo daughter and 15yo son to help with rolling the gnocchi on the fork.

 

[mike1910]

Man, That’s looks great. My wife saw that picture of the gnocchi and said ‘Now that looks good!’
I threw a few jalapeños into the smoker. I halved them and wrapped them in bacon. Stuffed them with cream cheese, cheddar, and a little leftover pulled pork. That was the appetizer to the pulled pork nachos. It was mostly freezer leftover night and all in all turned out pretty good! Fried rice on the Blackstone tomorrow.

 

[Pork Belly]

looks like everyone has been eating well. Here are a few more of mine.
Bison Steak Oscar Crab & Hollandaise) With Michigan Asparagus and Hasselback Potatoes 2 pics
Hoover Sauce Marinated Pork on a stick & Canada Goose Burgers
Steak and mushroom Fritatta

 

[barelfly]

Brian! That bison steak Oscar!!!! Wow! How delicious that looks!

The others look great as well!

 

[Pork Belly]

It was very tasty, but not hard:
Reverse sear on the steak no mystery there.

The crab comes out of a can, heat for a minute 45 sec in a glass dish in the microwave. The recipe call for Jumbo Lump but I could only find claw meat here locally.

Hollandaise, Three egg yokes and 1 tablespoon lemon juice in a blender beat for 5 seconds. Microwave 1 stick of butter in a large measuring cup until boiling. Slowly pour the melted butter into the running blender, sauce will immediately thicken, blend for a few seconds more. I poured the sauce into a squeeze bottle. put the bottle in a large thermal mug. Fill mug with HOT water.

Put a ring mold on the steak to hold the crab until ready to sauce it.

 

[mike1910]

Looks fantastic Brian! Your sides look top notch as well

 

[Pork Belly]

Thanks Mike,
Pro tip for everyone, use 2 skewers to make rafts of your asparagus for grilling. They cook and turn evenly and no more lost to the grill.

 

[NDKoze]

I love Steak Oscar, but have never actually made it myself. I love to order it especially when on company trips and I can use the company card.

 

[Pork Belly]

Expense accounts are the best. We had a Union rep take eight cops out for drinks and dinner. He wouldn't tell us the tab but did say we set a record.

Truly not an expensive meal to make at home. The crab was $9.99 a can. I could have gotten by with one can for four people, but I used two. You probably normally have steak and eggs at the house.

 

[barelfly]

I am patiently waiting for the final few degrees.......enjoying the morning on the patio, watching a bit of the Space Station docking, drinking coffee and listening to some wonderful music.

 

[mike1910]

Tri Tip tonite with a side salad and corn on the Cobb. Reverse seared it after smoking and it turned out pretty good. Wife likes hers a little more done so had to let it go a little farther than I like. Nevertheless, a solid cook. Hope everyone had a safe and enjoyable weekend. Cheers

 

[barelfly]

Love me some tri tip! What did you rub it with Mike?

Also, had a good turnout with the pork butt. Really enjoyed the Oak Ridge BBQ Competition pork rub. Got great park and added a little Blues Hog BBQ sauces, original as well as the red, which I loved! Had never had the red sauce from Blues Hog.

Hope everyone enjoyed the weekend and got some smoking in!

 

[mike1910]

Great looking pork butt Jeremy! I had the Blues Hog BBQ sauce in my online shopping cart but didn’t pull the trigger. Maybe I need to get that.
As for my rub when it comes to beef I always keep it very simple. Salt, pepper, garlic blend and in it goes. We enjoyed the Tri tip but I think I spoiled my wife with the beef tenderloin I did a while back! Ha! 

 

[mike1910]

Just took this 9 lb. butt out of my #3 and she’s headed for the cooler to hang out for a while. Mixing up a vinegar base sauce to throw on it. Hope everyone is having a great weekend