Cooking/Food thread

[dennishoddy]

I smoked a pork shoulder butt roast overnight. 16 hours on the egg. Then 2 hours resting in cooler easiest pork I ever pulled. It was so good that I had a sandwich for “dessert”!

Really nice bark on it too!

 

[golddigger14s]

Chicken piccata with zucchini/carrot stir fry, salad, and air fryer potatoes.

 

[CHenry]

I smoked a pork shoulder butt roast overnight. 16 hours on the egg. Then 2 hours resting in cooler easiest pork I ever pulled. It was so good that I had a sandwich for “dessert”!

Looks awesome but Tyson, bleck!

 

[tRidiot]

Found some actual beef short ribs at WM today...

Smoked 'em on the pellet smoker at low low temp with an additional smoke tube going for about 3-4 hours, then vacuum sealed and in teh sous vide at 160°F for the next 40 hours. Should be a nice Sunday dinner. [emoji16]

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[okie362]

Found some actual beef short ribs at WM today...

Smoked 'em on the pellet smoker at low low temp with an additional smoke tube going for about 3-4 hours, then vacuum sealed and in teh sous vide at 160°F for the next 40 hours. Should be a nice Sunday dinner. [emoji16]View attachment 165336View attachment 165337View attachment 165338

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I'm watching this one!

 

[Mad Professor]

Experimented with some stuffed jalapeños today. First I smoked some chicken with some Cherry. Then stuffed a few jalapeños with it, bacon, and cheese. I also stuffed one with some of the pulled pork from Thursday. And one with a piece of jalapeños/cheddar sausage.
They were all very good. But the pulled pork the chicken versions were outstanding.

 

[chazroh]

smoked some ribs on my new electric smoker, finished them on the grill. They were good, but had room for improvement

 

[tRidiot]

I'm watching this one!

Here ya go - 4 hours or so on the smoker at low low temp, 44 hours or so in the sous vide at 160°F. Took the bag juices, strained, added some wine, garlic, reduced, then added some cream of mushroom soup to make a sauce.

Them was GUUUUUD.

Also made a pair of these, right from scratch - easy peasy stuff, this:

 

[xseler]

Here ya go - 4 hours or so on the smoker at low low temp, 44 hours or so in the sous vide at 160°F. Took the bag juices, strained, added some wine, garlic, reduced, then added some cream of mushroom soup to make a sauce.

Them was GUUUUUD.

Also made a pair of these, right from scratch - easy peasy stuff, this:

Danny, try using Golden Mushroom instead of Creamy Mushroom --- it'll rock your world!


.

 

[tRidiot]

Danny, try using Golden Mushroom instead of Creamy Mushroom --- it'll rock your world!


.

That does sound like a good idea. I just grabbed what we had in the cabinet, but I'll have to look for that.