Show us what your cooking - Quarantine style!

[barelfly]

Oh yeah!!! Look at that! Enjoy - and let us know how the vinegar sauce is!

 

[LarryD]

I did another batch of garlic today.  It's super easy.

* cut off the tops of the bulbs
* drizzle with olive oil
* smoke at 225 for 2 hours
* squeeze the base of the cloves to pop them out
* throw into a chopper to mince it up
* store in a mason jar in the fridge
* use in any recipe that calls for garlic

Note:  Do not fill your jar with olive oil unless you like botulism and getting really sick.  (google "garlic oil danger")

Also:  Just bought and used the BLACK+DECKER EHC3002B chopper and am comfortable recommending it.  Plenty of power, did a great job, came with two 4 cup bowls + lids.  Super easy to use, store, and cleanup.

 

[mike1910]

Jeremy- That vinegar sauce was excellent. I’m a believer in it going forward. It will be on all my pulled pork going forward.

Great looking garlic! I have to try a batch. Thanks for sharing your process!

 

[nvw-ssv]

A little 6-butt traffic jam in the 3.5 D Wifi

Big batch of DM's brine for 12 hours -  Smoked at 265* to 182* / finished the last 10-12* at 325*, to give a good amount of bark.  Used Bella's cold smoke generator to supply the smoke - and the apple flavor was out of this world.

 

[barelfly]

6-butt traffic jam....that’s a traffic jam I wouldn’t mind being in! The addition of Bella’s is interesting. Are you getting a better smoke flavor with this method? Or is it similar? Looks like a great result!

 

[barelfly]

Cooked up a picanha on the kettle tonight. Dang this is one tender cut of beef! Ordered a whole roast picanha a while back and was able to make it this weekend with SPOG and a bit of oil to finish off with a sear. Great flavor and served with Brussels and a chopped salad. 

 

[nvw-ssv]

The Bella add on created a great flavor, and it lasted well throughout my 10 hour smoke.  I have ZERO complaints about the flavor of my cooks using Smokinlicious wood chunks, and will continue to use them.  For me, the (Pit Boss Barbecue Hardwood Pellets, Apple, 20 lb) apple pellets were a successful experiment for boston butts.  Got great feedback from my sample-buddies, as well - they come out of the woodwork when smoke starts to escape the garage - like somebody turned on a silent alarm  ;D.

 

[barelfly]

Thanks for the reply Jody! Haha. Isn’t that right! BBQ smoke is that silent alarm! I get text messages from neighbors when I start smoking sometimes if the wind pushes their way! Hahah.

Glad it worked out well! Can’t wait to hear about more cooks with the Bella - especially if you do some lower temp cooks with sausage or fish.

 

[dcbt]

Did some kabobs yesterday, lamb on the left, pork-and-mango on the right.

 

[barelfly]

Bryce, I love the pork and mango combo!

And thanks for posting here! I forgot we had this thread going!

 

[barelfly]

Made some pork belly burnt ends this weekend. Gosh these are good! Rubbed with Oak Ridge BBQ Competition Rub and then used Blues Hog Original for the sauce bath. Did a quick pickled red onion to go with the pickles and jalapeños, a great green bean salad, and also made a loaded hash brown kind of thing...that actually turned out really good too!

Have the other half of the belly curing for bacon...will smoke that in the next few days.

 

[BBQueen]

Here is a sampling of some of the recent plates and dinners my partner and I made. The big sheet pan of chicken was a fire I did for my partner's taco place he is chef at. They needed grilled and smoked chicken for a chili contest for charity. I fired the proteins...on my gas grill and the offest smoker. (30 pounds of boned chicken thighs)

We blend sourthern and northern and a lot of other influences in our meals. B brings a lot of Missouri southern soul into his cooking but his professionally trained  background brings his skill to the table in gleaning from cuisines around the world.

I am the baker and BBQ/griller/smoker...So I bring a lot of scratch baking to our kitchen. Though he does throw down good cheese cake.

He lives to cook now....literally. He returned to the pro-kitchen and many years being away. COVID forced the move...and a friend was opening a restaurant and she talked into coming aboard.

Me I been a foodie for a long time. COVID has focused on ourselves in cooking. No indoor entertaining...

 

[old sarge]

It all looks very tasty. Gained a couple of pounds just looking at all the food ;D

 

[barelfly]

Been a while since I posted here - thought I’d share a different cook today, some gumbo with a dark to chocolate roux. Man I love a good bowl of gumbo!