diggity Posted March 20, 2020 Share Posted March 20, 2020 @Drue_DownI just got a masterbuilt electric smoker. https://www.amazon.com/gp/product/B078483MRB/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1 i know i know...electric with wood chips. Heres the deal. Those butts took 21ish hours to cook. I'm not going to tend firewood or charcoal or any of that shit for that long. So far its been pretty good and I don't have any regrets . Next grill I get, will probably be a big green egg but I saw one of these in action a little while back that seems pretty bad ass. I'm sick of all these metal grills fucking rusting out after 3-5 years of use. I feel like ceramic is my only choice but they want so much for those things. Even the komodo joe's - the knockoff of it, have gotten really pricey. I keep a cover on my grill and don't really use it a ton. Grills are costing as much as an oven/stove. If people only got 5 years out of an oven, they would be up in arms over it but some how we pay that much for grills that have way less tech in them and they just fall apart. sorry for the rant, it just pisses me off to no end. A studio I went to was using one of these the other day and had nothing but good to say about it. 1 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted March 20, 2020 Share Posted March 20, 2020 “Churched up” some frozen cheese pizza with chorizo, tomatoes and a fried egg 1 3 1 Quote Link to comment Share on other sites More sharing options...
abrasivesaint Posted March 21, 2020 Share Posted March 21, 2020 (edited) I’m not calling this a flex but a simple good tasting snack/meal depending on how many you eat. Was a staple of my childhood and i would argue better than any damn pizza bagel. English muffin pizzas bitch. there’s only 3 cause i ate one. Edit/PS: Great little thing to make with kids, they can make their own and who the fuck doesnt like pizza? Edited March 21, 2020 by abrasivesaint 2 1 2 Quote Link to comment Share on other sites More sharing options...
Dirty_habiT Posted March 21, 2020 Share Posted March 21, 2020 @abrasivesaint- I think making quick snacks that are fucking awesome is one of the most important skills in life. 3 Quote Link to comment Share on other sites More sharing options...
ndv Posted March 21, 2020 Share Posted March 21, 2020 @abrasivesaint I think your post also doubles as 80's 90's thread post as well. 1 Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted March 22, 2020 Share Posted March 22, 2020 Heres some of my quarantine goodies. Cheese fries Some ginger chicken (soy, dark soy, brown sugar, honey, shaoxing wine, oyster sauce garlic onions and ginger) And ramen with soft boiled eggs. 2 1 Quote Link to comment Share on other sites More sharing options...
mr.yuck Posted March 22, 2020 Share Posted March 22, 2020 On 3/19/2020 at 10:31 PM, Mercer said: Crisp Gnocchi (potato dumplings) With Brussels Sprouts, fresh from my wife's Cooking with Corona series. Gotta cook whatever is available. Those look fire. I made some gnocchi with sweet potatoes recently. Would recommend. 1 Quote Link to comment Share on other sites More sharing options...
abrasivesaint Posted March 23, 2020 Share Posted March 23, 2020 (edited) Was cooking some chicken and asparagus for dinner tonight and decided to get weird. Mixed a can of southwestern style corn and cream style sweet corn, added some chipotle pepper powder. Cooked the asparagus with some Szechuan sauce and added some chipotle pepper and some black pepper to that. Dumped the corn in Szechuan sauce. Added the chicken. In hindsight, WAY too much corn, haha. Edited March 23, 2020 by abrasivesaint 1 1 1 Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted March 23, 2020 Share Posted March 23, 2020 Quarantine got yall on some other shit! Hes a batch of pinto beans. Delicious and super versatile. 1 Quote Link to comment Share on other sites More sharing options...
where Posted March 24, 2020 Share Posted March 24, 2020 I had to flex on some panna cottas, they’re cooling probably save for tomorrow. Got a brisket going for burnt ends and baked beans. Jalapeño cornbread. 2 Quote Link to comment Share on other sites More sharing options...
Mercer Posted March 24, 2020 Author Share Posted March 24, 2020 Cooking with Corona AKA Pantry Essentials Caramelized Shallot Pasta (Shallots, Tomato Paste, Anchovies, Garlic, Chili Flake, Parsley) Lemon Turmeric Tea Cake A friend of ours here who's into foraging gave us a bunch of lemons she got in California. Shakshuka with Feta Upside Down Blood Orange Cake (Somehow my wife scored blood oranges also). Roasted Aloo Gobi Chocolate Walnut Banana Bread 4 5 Quote Link to comment Share on other sites More sharing options...
where Posted March 24, 2020 Share Posted March 24, 2020 11 minutes ago, Mercer said: Cooking with Corona AKA Pantry Essentials Caramelized Shallot Pasta (Shallots, Tomato Paste, Anchovies, Garlic, Chili Flake, Parsley) Lemon Turmeric Tea Cake A friend of ours here who's into foraging gave us a bunch of lemons she got in California. Shakshuka with Feta Upside Down Blood Orange Cake (Somehow my wife scored blood oranges also). Roasted Aloo Gobi Chocolate Walnut Banana Bread Fuckin flex, v dope 1 Quote Link to comment Share on other sites More sharing options...
where Posted March 24, 2020 Share Posted March 24, 2020 escargot a la bourguignonne going down this weekend 1 1 1 Quote Link to comment Share on other sites More sharing options...
SMdoubleXL Posted March 24, 2020 Share Posted March 24, 2020 (edited) @Mercer my holiday, try my best meals- cannot even come close to your corona meals. that all looks delicious Edited March 24, 2020 by SMdoubleXL Quote Link to comment Share on other sites More sharing options...
where Posted March 24, 2020 Share Posted March 24, 2020 I’m flexin, I’m just flexin 2 1 Quote Link to comment Share on other sites More sharing options...
aimer Posted March 24, 2020 Share Posted March 24, 2020 Fired up the grill on the weekend and somehow managed to make something decent out of the worst bit of brisket I’ve ever cooked haha 3 2 Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted March 24, 2020 Share Posted March 24, 2020 So I finished the beans and after you give a tejano beans hes gonna want some rice. And after you make some rice hes gonna say what about some protein and so here we are. Pinto bean spanish rice picadillo bowl. It was blurry and I was hungry. Bonus lock down supplies. 2 2 Quote Link to comment Share on other sites More sharing options...
Mercer Posted March 24, 2020 Author Share Posted March 24, 2020 10 hours ago, where said: Fuckin flex, v dope Woooooooooo! 9 hours ago, SMdoubleXL said: @Mercer my holiday, try my best meals- cannot even come close to your corona meals. that all looks delicious I'm just in here to take credit for my wife's cooking. 2 4 Quote Link to comment Share on other sites More sharing options...
where Posted March 24, 2020 Share Posted March 24, 2020 4 2 Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted March 24, 2020 Share Posted March 24, 2020 Shepherd’s Pie with Kobe Beef & real mashed potatoes. I’m debating whether to just eat as-is, or layering and baking it. 3 3 Quote Link to comment Share on other sites More sharing options...
SMdoubleXL Posted March 24, 2020 Share Posted March 24, 2020 Layer and bake it Holy shit what I wouldn’t do for a good home cooked meal 1 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted March 25, 2020 Share Posted March 25, 2020 smoked brisket 2 6 Quote Link to comment Share on other sites More sharing options...
abrasivesaint Posted March 25, 2020 Share Posted March 25, 2020 (edited) Some leftover corn from the other day, haha. Chipotle pepper carrots, and parmesan breadcrumbs on some pork chops. If you haven’t caught on i put chipotle pepper on fucking ever-ree-thang. Edited March 25, 2020 by abrasivesaint 1 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted March 25, 2020 Share Posted March 25, 2020 20 hours ago, One Man Banned said: smoked brisket Props for this but I’m gonna need a slice shot homie. 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted March 25, 2020 Share Posted March 25, 2020 Omelet for one. The last little bit of random bits in the fridge. Peppers, onions, ham chunks, and mildly melted American cheese. 1 3 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted March 25, 2020 Share Posted March 25, 2020 On 3/19/2020 at 10:36 PM, Drue_Down said: I really need to upgrade my BBQ game. I do the Tim Ferris 4-hour body / slow-carb lifestyle: no carbs, no sugar, lots of meat 🍖 🥩, beans, and certain veggies. The problem is I cook a ton of food for myself, my wife is a more of a Mediterranean dieter, my kids are finicky as fuck, so they don’t eat what I cook. (My wife can’t cook for shit, she struggles with those hello fresh type kits too 🙄) I’d love a good smoker or a Green Egg, but cooking 4-7 lbs of meat would force me to freeze leftovers. Perhaps I should just hand them out at stop lights to the homeless. Get the egg, bro. Once upon a time I was at least in my own head heavy into the grilling/smoking game. My old man used to do competitions and co-founded a local bbq spot in town. The eggs are the way. On 3/19/2020 at 11:00 PM, diggity said: @Drue_DownI just got a masterbuilt electric smoker. https://www.amazon.com/gp/product/B078483MRB/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1 i know i know...electric with wood chips. Heres the deal. Those butts took 21ish hours to cook. I'm not going to tend firewood or charcoal or any of that shit for that long. So far its been pretty good and I don't have any regrets . Next grill I get, will probably be a big green egg but I saw one of these in action a little while back that seems pretty bad ass. I'm sick of all these metal grills fucking rusting out after 3-5 years of use. I feel like ceramic is my only choice but they want so much for those things. Even the komodo joe's - the knockoff of it, have gotten really pricey. I keep a cover on my grill and don't really use it a ton. Grills are costing as much as an oven/stove. If people only got 5 years out of an oven, they would be up in arms over it but some how we pay that much for grills that have way less tech in them and they just fall apart. sorry for the rant, it just pisses me off to no end. A studio I went to was using one of these the other day and had nothing but good to say about it. No. (And if done right, you shouldn't’ need to do much tending at all, with the egg, or any other high quality smoker) 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted March 25, 2020 Share Posted March 25, 2020 2 hours ago, NightmareOnElmStreet said: Props for this but I’m gonna need a slice shot homie. Suppose I should have but we tore into that after letting it rest and less than 24hrs later it's gone. That was a 1st attempt. Had a nice ring but bark could have been better. Weber kettle, charcoal snake, aluminum foil pan of water. I checked the temp frequently but it held pretty steady throughout, so only had to open the lid to add moisture here and there. 1 Quote Link to comment Share on other sites More sharing options...
misteraven Posted March 25, 2020 Share Posted March 25, 2020 1 minute ago, One Man Banned said: Suppose I should have but we tore into that after letting it rest and less than 24hrs later it's gone. That was a 1st attempt. Had a nice ring but bark could have been better. Weber kettle, charcoal snake, aluminum foil pan of water. I checked the temp frequently but it held pretty steady throughout, so only had to open the lid to add moisture here and there. What sort of rub did you make for it? Also, what type of wood did you smoke it with? Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted March 25, 2020 Share Posted March 25, 2020 5 minutes ago, misteraven said: What sort of rub did you make for it? Also, what type of wood did you smoke it with? Nothing but salt and pepper, needed to be a bit more liberal to build a good bark. Wood was maybe 85-90% hickory with some cherry I wanted to use up. 2 Quote Link to comment Share on other sites More sharing options...
misteraven Posted March 26, 2020 Share Posted March 26, 2020 2 hours ago, One Man Banned said: Nothing but salt and pepper, needed to be a bit more liberal to build a good bark. Wood was maybe 85-90% hickory with some cherry I wanted to use up. A book I have on the subject says that very course salt and pepper are key to the bark. That is helps make the smoke sort of stick to the surface which is what helps with the bark. I've experimented with also adding in a fair bit of garlic, cajun seasoning and a bit of brown sugar. Some books claim the brown sugar turns acrid or burns but I havent found that to be the case in the smoking I've done so far. Also, surprised by how much more of it is needed to give it plenty of taste. Still sometimes feel like I'm over salting but has never tasted that way when done. 1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.