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[zbarron]

How's the weather by everyone? It's looking like Spring is starting so my wife got me an early anniversary gift.

Weber Original Kettle 22" Premium

Dome Temperature (275°F)

Below Grate Temperature (200°F) and BBQ Rubbed Pork Chops

Hickory Charcoal in fuse method 2 briquettes deep and 2 briquettes wide.

It was a fairly short fuse and has been running a couple hours and is about half way done.

Edit: Finished product cut into thin slices to show off smoke ring

 

[Etrian Oddity]

Day one of South by Southwest in the books. By 4pm we had done over 400 covers at my outlet, lmao.

Gonna be a fucking nuts weekend.

 

[Milchjon]

Chef John is my spirit animal. I love how he makes his recipes look so simple and just plain fun. One of these days I'll try his Cornish pastries.

Yes! I love him so much and usually listen to his stuff to fall asleep.

He's the modern day Bob Ross to me.

 

[Etrian Oddity]

900 covers yesterday and probably 750 today. Man. XD

 

[BriareosGAF]

900 covers yesterday and probably 750 today. Man. XD

Dear Lord. Hazard pay?

Not much new or exciting on our end lately. Baking a ton of bread before heading off to GDC. No-knead loaf and macaroons yesterday:

Chocolate dip on those macaroons is slooppppy, my wife was not happy. Still taste great though.

 

[Etrian Oddity]

Dear Lord. Hazard pay?

Supervisor with hourly. Good enough. (Gonna rack up about 80 hours this week.)

 

[yamo]

Dear Lord. Hazard pay?

Not much new or exciting on our end lately. Baking a ton of bread before heading off to GDC. No-knead loaf and macaroons yesterday:

Chocolate dip on those macaroons is slooppppy, my wife was not happy. Still taste great though.

That no knead loaf looks amazing! Mine always looks so dull and becomes flat.

Do you have a recipe for the dough you use and what size of a pot do you bake it in?

 

[Datwheezy]

Below Grate Temperature (200°F) and BBQ Rubbed Pork Chops

Edit: Finished product cut into thin slices to show off smoke ring

These look great. Boneless? What internal temp did you cook them to?

 

[zbarron]

That no knead loaf looks amazing! Mine always looks so dull and becomes flat.

Do you have a recipe for the dough you use and what size of a pot do you bake it in?

I'm also curious. His breads always have better coloring and oven spring than almost all of mine.

These look great. Boneless? What internal temp did you cook them to?

Thanks. Yeah they are some boneless cut. I found them in the freezer unmarked. I took them off at about 140, but they were better reheated the next day so higher might be preferable.

It took about two hours and they got great smoke flavor. This was my first time using charcoal with wood in it but I have to admit I was very impressed. I got constant thin blue smoke using the fuse method and since wood chunks weren't igniting and extinguishing the temperatures were constant.

I had both vents fully open and it held a perfect 225 the whole time. It felt too easy. On a warmer day I'll probably have to close the bottom vent slightly.

Edit: I just wanted to say how impressed I am with Weber's customer service. I registered my grill when I got it and it wasn't showing up on the website. When I called and told them about it they said it could take a while and I mentioned my lid didn't fit on perfectly. They sent me a replacement lid via Fedex, which showed up today, at no charge and without needing me to send the old one in or provide pictures or anything. It didn't come with the handle or thermometer so I had to transfer them from the old lid but it fits perfectly and has the silicone grip on the top vent handle that is found on the more expensive models.

 

[BriareosGAF]

Supervisor with hourly. Good enough. (Gonna rack up about 80 hours this week.)

Ah, the shared spirit of suffering . Used to hit that when I was younger working at Treyarch, things are a bit more mellow now...

That no knead loaf looks amazing! Mine always looks so dull and becomes flat.

Do you have a recipe for the dough you use and what size of a pot do you bake it in?

I use the adjusted CI recipe and process as detailed here. My 'modifications' are that I do a very generous 1/4 t of yeast, and I'll also do a small knead when forming the original dough ball as I don't find good results if it's super shaggy (I just knead it in the large stoneware bowl I use). I'll usually put the ingredients together the night before using our local Shipyard lager, let it sit 12 hours, bake it in the morning. I use a fairly massive 7 qt dutch oven.

 

[Funky Papa]

I hate everyone in this thread with a backyard for bbqing.

*hate*

 

[cartoon_soldier]

Chicken Salad Mexicana I guess. Just put some things together. Was very tasty.

 

[OnkelC]

I hate everyone in this thread with a backyard for bbqing.

*hate*

Use the balcony.

 

[yamo]

Ah, the shared spirit of suffering . Used to hit that when I was younger working at Treyarch, things are a bit more mellow now...



I use the adjusted CI recipe and process as detailed here. My 'modifications' are that I do a very generous 1/4 t of yeast, and I'll also do a small knead when forming the original dough ball as I don't find good results if it's super shaggy (I just knead it in the large stoneware bowl I use). I'll usually put the ingredients together the night before using our local Shipyard lager, let it sit 12 hours, bake it in the morning. I use a fairly massive 7 qt dutch oven.

Thanks, much appreciated! I will try and use that recipe as well and see if I have any better luck

 

[Funky Papa]

Use the balcony.

I have a large-ish balcony, but I live in an apartment, which makes ilegal to make a fire or even cook with a electric stove due to local regulations. Smoke and fumes need to be safely channeled to the top of the building through a proper conduct in order to avoid smells and potential fires.

My only options are:

a) Going to my parents' home.
b) Using the fireplaces by the swimming pool at my shooting club, which would require me to bring my own coal and grill rack.

OH WELL.

 

[zbarron]

I hate everyone in this thread with a backyard for bbqing.

*hate*

Good. Let the hate flow through you.

Use the balcony.

My man.

I have a large-ish balcony, but I live in an apartment, which makes ilegal to make a fire or even cook with a electric stove due to local regulations. Smoke and fumes need to be safely channeled to the top of the building through a proper conduct in order to avoid smells and potential fires.

My only options are:

a) Going to my parents' home.
b) Using the fireplaces by the swimming pool at my shooting club, which would require me to bring my own coal and grill rack.

OH WELL.

Both are good options. A bag of charcoal isn't that expensive, though I'm unsure what you mean about bringing your own grill racks. They have grill bodies there with no racks?

In my ongoing quest to ruin your life I am making Meathead's Last Meal Ribs

They are now resting while I bake the corn bread and steam the asparagus.

 

[Funky Papa]

Both are good options. A bag of charcoal isn't that expensive, though I'm unsure what you mean about bringing your own grill racks. They have grill bodies there with no racks?

I guess? We've got a bunch of these

But we need to bring our own grill racks

 

[zbarron]

I guess? We've got a bunch of these

But we need to bring our own grill racks

Compared to no BBQ just about anything is a good option. That looks weird. We have these in parks near us but the grate is attached.

That does seem a bit inconvenient.

 

[thespot84]

I guess? We've got a bunch of these

But we need to bring our own grill racks

Argentina?

 

[Funky Papa]

Spain.

 

[jerpdoesgames]

I finally have something to post here again!

Recently made some chicken thighs (first time in a cast-iron pan), garlic mashed potatoes, ratatouille, bread rolls, and chocolate crinkle cookies:

Really wish I had taken a picture of the chicken in the pan after finishing it! This is still a ways away, skin-side down.

(I'm no good at plating!)

 

[Keen]

Use the balcony.

Cheers!

 

[BriareosGAF]

Favorite part of visiting SFO for GDC, Dottie's for breakfast:

Scallion, corn, avocado, tomato, feta frittata with potatoes and their buttermilk dill bread, and house pico de gallo. So good.

 

[NealMcCauley]

Catfish was on sale at the grocery store so I made blackened it over the stove with some cajun seasoning. The rice and veggies were steamed in the microwave so the meal only took maybe 15 minutes to make.

 

[Sesuadra]

so today it's sunny and we cleaned our terrace. I cut the thyme and was left with a loooot of thyme branches. instead of using a little bit and throwing a lot of it away, I bought irish butter and made thyme butter.

melted 3/4 of the butter and let the thyme simmer in it for 30 minutes.

also what do you guys have for dinner? I made maple ginger glazed pork loin with polenta

 

[Rösti]

Good Friday is coming up, anyone preparing something special? Personally I will have pickled herring and tofu for dinner.

 

[Mario]

Hosted pre drinks for a bachelor party on Wednesday night which meant I had to level up my skills at cooking at scale.

Utilised my outdoor kitchen/barbecue to make 20 pork belly sliders (with caramelised onion and slaw with some cilantro), 15 (large) steak burgers (with swiss cheese, bearnaise, and peanut flavoured slaw), and 18 hotdogs in buns. I also made a bunch of hand cut potato wedges in the oven.

No pics given I was rushed off my feet, but it looked and tasted great.

One thing that turned out really well was the pork belly. I marinaded it in apple cider, white wine, and apple syrup overnight. But the thing that made it spectacular was adding a little Chamborn and some bright red food dye to the marinade. I got the red food dye tip off of watching an episode of Diners, Driveins and Dives, and it made the pork a brilliant bright red reminiscent of Chinese style barbecue pork. Visually great, moist, and a nice sweet tang to it.

 

[zbarron]

Hosted pre drinks for a bachelor party on Wednesday night which meant I had to level up my skills at cooking at scale.

Utilised my outdoor kitchen/barbecue to make 20 pork belly sliders (with caramelised onion and slaw with some cilantro), 15 (large) steak burgers (with swiss cheese, bearnaise, and peanut flavoured slaw), and 18 hotdogs in buns. I also made a bunch of hand cut potato wedges in the oven.

No pics given I was rushed off my feet, but it looked and tasted great.

One thing that turned out really well was the pork belly. I marinaded it in apple cider, white wine, and apple syrup overnight. But the thing that made it spectacular was adding a little Chamborn and some bright red food dye to the marinade. I got the red food dye tip off of watching an episode of Diners, Driveins and Dives, and it made the pork a brilliant bright red reminiscent of Chinese style barbecue pork. Visually great, moist, and a nice sweet tang to it.

That sounds phenomenal. I struggle with cooking several things at once. My multi-part meals usually include dishes I can make in advanced and dishes that don't require much work.

Tonight I made sous vide pork chops, green beans, tossed salad, Irish soda bread, and cubed pineapple.

The pineapple I cut yesterday, the Irish soda bread I made at about noon, I threw the pork chops in the water bath about an hour before dinner and right before dinner I just had to toss the salad, put the green beans in a pot and sear the pork chops. I am not nearly organized enough to actively cook different dishes requiring different methods and times at once.

 

[Mario]

That sounds phenomenal. I struggle with cooking several things at once. My multi-part meals usually include dishes I can make in advanced and dishes that don't require much work.

Tonight I made sous vide pork chops, green beans, tossed salad, Irish soda bread, and cubed pineapple.

The pineapple I cut yesterday, the Irish soda bread I made at about noon, I threw the pork chops in the water bath about an hour before dinner and right before dinner I just had to toss the salad, put the green beans in a pot and sear the pork chops. I am not nearly organized enough to actively cook different dishes requiring different methods and times at once.

I definitely find things require a lot of planning and prep in order to pull it off well. In the case of this particular event, I set the meat marinading the night before, I made the two different types of slaw a couple of hours ahead of time and set it down next to the barbecue, then cut and prepped the wedges about half an hour before anybody arrived including putting them onto an oven tray in oven.

Part of what I try to do when planning multi course meals or large dinners is try to choose dishes that require mutually exclusive kitchen equipment. That way things don't end up too much on top of each other, and while cooking I can avoid having to clean particular utensils/pots/pans as I go and don't have to wait for things to finish before starting other things.

 

[Haly]

I'm up in Boston from NYC temporarily for medical reasons but I'm stuffing myself silly in my spare time. Since GAF doesn't actually have a general "food porn" thread (why don't we have one?), I figure I might as well post them here.

Lobster Roll from Neptune Oyster

Lobster was sweet and fresh, and very bountiful. It was a bit too much for me as I don't handle lobster in large amounts all that well but the first few bites were delicious.

Clam Chowder from Island Creek Oyster Bar

It was thinner than I'm used to but had a rich briny taste. Clams were soft and a little bouncy, salt pork was vaguely sweet.

Hama Hama, Wellfleet and Island Creek raw oysters from Island Creek Oyster Bar

First time eating raw oysters. They were all tasty with their own idiosyncrasies. I can actually tell them apart easier than I can with sushi fish.

Lamb Shank from Ashur Restaurant

A nice Somali diner in an African Muslim enclave near where I'm staying. Very rustic and the lamb was delicious; the seasoned rice was good on its own. Their chai was a bit too sweet for me (condensed milk I think) but still tasty.

Crabmeat and Pork Soup Dumplings at Dumpling Cafe

The food of my peoples! Some of the better xlb I've had. Skin was thin and chewy but strong enough to withstand being lifted and shaken a bit. Filling was just a little sweet, salted just right, and not too oily either.

 

[Lilith]

Hi guys!

Don't know if I'm right here, but here comes my question anyway:

I want to make some carrot cake cupcakes, but I want a frosting that isn't "heavy". All the recipes I browsed have the cream cheese + butter combination or a simple sugar icing. There is a bakery around which makes a perfect fluffy and light frosting, but they obviously don't want to tell me their recipe. I figured what about combining cream cheese or mascarpone with a bit of sour cream or crème légère and a bit of whipped cream? I mean it's still heavy, but the texture should be lighter than with butter?

Help >.<

 

[Cosmic Bus]

There are varying levels of heaviness that you can go for, all of which are more work than a standard buttercream or cream cheese frosting.

A French buttercream, the first tier down, uses whipped egg yolks and cooked sugar syrup. Next in lightness would be Italian and Swiss buttercreams, both using egg whites and cooked sugar; very similar textures, with the main difference being that Swiss is a bit easier to make but less stable than the Italian version. To go completely without butter, you could do a meringue or simple vanilla mousse.

 

[OnkelC]

First Grill for 2016!

I recenly had a craving for a double burger in a crispy bread roll. To accomplish that I toasted the bread roll lightly on the grill and made it as a Benelux Trifecta with Joppiesaus











The wife went the traditional route:


Tomorrow will be pork with estragon für supper and waffles for coffee, monday I'll make a Grüne Soße.

 

[OnkelC]

homemade Waffles <3

 

[OnkelC]

And with potatoes, waxysoft boiled eggs and a Frankfurt-style Green sauce, this concludes the annual easter feast.

 

[Schrade]

I finally have something to post here again!

Recently made some chicken thighs (first time in a cast-iron pan), garlic mashed potatoes, ratatouille, bread rolls, and chocolate crinkle cookies:

Great job! and it looks fantastic. Share your recipe?

That is so amazing that you made that style of Ratatouille right around the same time I started to experiment making it :-D I made mine (twice in 2 weekends) similarly. I used Red Bell Pepper, Yellow Squash, Green Zucchini, Red Onion, Red Tomatoes. I put it on a bed of Tomato Paste and sprinkled olive oil on top and seasoned everything with salt and pepper. Came out so good!

The smells while it was cooking were heavenly.

 

[JEKKI]

ahhh~!!! it's this thread! I found it! like the old one! I should come here more!

but in the meantime, got a question;

picked these up in France... any advice on what to do???

 

[thespot84]

ahhh~!!! it's this thread! I found it! like the old one! I should come here more!

but in the meantime, got a question;

picked these up in France... any advice on what to do???

I like it much better when it's with something sweet/tangy, like a fruit/wine reduction spread on toast

 

[JEKKI]

I like it much better when it's with something sweet/tangy, like a fruit/wine reduction spread on toast

that is how they served me in France, but I also had a foie gras ravioli which was incredible.

I jus figured there should be a better use of the stuff as an ingredient instead of jus eating with bread... if I dont find one I'm jus gonna mix it with grilled cheese sandwiches lol.

and the two dishes I mentioned jus now:

 

[le-seb]

Most recipes with foie gras I know of will require using fresh liver, which is not the case here.
So, delicious foie gras toasts - served with a nice fresh white wine - is the most obvious answer I can come with (that's how I eat it myself most of the time).

Local burger shops add some in their sandwiches:

You can also try to make some melt in a (light) soup, it can give it an exquisite taste.

Bonus : Don't fuck with burgers, that's how it should be done

 

[Maiar_m]

homemade Waffles <3

Are these Liege Waffles? With yeast and pearled sugar? I'm drooling.

 

[OnkelC]

Nope, they were Bergische Waffeln (Herzwaffeln), more fluffy and chewy than the Belgian ones

 

[Cosmic Bus]

tried out a 36-hour sourdough at work: brown rice, poppy, lemon zest, ~85% hydration. the rice pushes the hydration even further so the crust is really excellent without being too dense, and you get a pretty great rice krispies-style crunch from the pieces that end up on the exterior.

 

[NealMcCauley]

Tried making seared pork chops the other night. Tasty.

 

[snacknuts]

I don't have any pics, but last night I grinded (ground?) my own burgers for the first time. They were pretty excellent. I used about 80% round roast and 20% oxtail. Man, oxtail is tough to cut off the bone. I wasn't thrilled with the round roast, but it was my attempt to substitute for brisket, which the butcher didn't have in stock. I'm going to keep playing around with some different cuts to see what I like best. Anywho, I threw them in the sous vide at 141 for 40 minutes and finished them in the skillet with some butter. Nice crust, great flavor.

 

[zbarron]

I don't have any pics, but last night I grinded (ground?) my own burgers for the first time. They were pretty excellent. I used about 80% round roast and 20% oxtail. Man, oxtail is tough to cut off the bone. I wasn't thrilled with the round roast, but it was my attempt to substitute for brisket, which the butcher didn't have in stock. I'm going to keep playing around with some different cuts to see what I like best. Anywho, I threw them in the sous vide at 141 for 40 minutes and finished them in the skillet with some butter. Nice crust, great flavor.

I grind my own meat too. I was also less than impressed with the round. It turns dry and grainy. It's cheap and healthy and it was still better than a lot of store bought ground beef I've had but chuck or sirloin are far better choices for comparable price and brisket is always great.

What did you use to grind it? I've used a borrowed electric grinder, a cast iron manual grinder and a food processor. The electric one is my favorite but the food processor worked really well and was easy.

 

[snacknuts]

I grind my own meat too. I was also less than impressed with the round. It turns dry and grainy. It's cheap and healthy and it was still better than a lot of store bought ground beef I've had but chuck or sirloin are far better choices for comparable price and brisket is always great.

What did you use to grind it? I've used a borrowed electric grinder, a cast iron manual grinder and a food processor. The electric one is my favorite but the food processor worked really well and was easy.

I recently ordered this grinder attachment for my KitchenAid mixer. Last night was the first time I've used it. So far, so good.

 

[snacknuts]

Made a quiche for the first time this morning using this recipe. It was pretty fantastic.

 

[OnkelC]

Homemade pulled pork and coleslaw:

 

[zbarron]

Homemade pulled pork and coleslaw:

Damn that looks tasty. How did you make the pork? I just smoked a pork butt yesterday.

(Crosspost from BBQ GAF)

Also I ordered the Richmond Safety Knife last night from chefknivestogo. I know a lot of you are fans of the site. I messaged them about what angle to sharpen it to and they got back to me within a few hours. Great customer service. I'll give a review when it arrives.