Picture Thread: What's For Dinner?

[JJ 911SC]

From the chefs next door.

Sausage stuffing was a mix of chorizo, hot Italian and regular ground pork.

The cheese was feta with Jalapeņo








Followed by dessert...

[jyl]

Making a salad

Grilled peaches


Pork belly


Also greens, mushrooms, pork juice vinaigrette.

[Shaun @ Tru6]

I have got to get some pork belly.

Woks. Who knows about them? a 14" hand-hammered carbon steel one is supposed to be the best. Any links to purchases you've made and are happy with the wok?

I made a very tasty fried rice for dinner and it would have been a lot better with a wok vs. saute pan.

[TimT]

Woks. Who knows about them? a 14" hand-hammered carbon steel one is supposed to be the best. Any links to purchases you've made and are happy with the wok?

I got my Wok in a Asian market in Flushing... my wife picked out a cheap steel one and pronounced it would be fine... and that my stove does not get hot enough to use a Wok properly!!

You need a burner that sounds like a jet engine to achieve 镬气 , wok hei "breath of the wok"

Watching some really talented Chinese Chef is like watching performance art, The heat control for the burner is usually controlled by the knee, and often the heat is kept at afterburner levels, and the wok is moved nearer and further from the heat as needed...

[TimT]

Been meaning to post these, I got a little gizmo for my Weber Kettle. Its basically a micro-controller that maintains constant heat in a wood or charcoal fired BBQ, It can be adapted to most any wood/charcoal fired BBQ, i.e. BGE , Kamodos, etc..

I did some ribs over the July 4th weekend...Berkshire baby back pork goodness !!!

The controller...( it has two temp probes, one for the meat, the other for the ambient? or smoker temp)





I got a 6 hour burn out of one starter chimney of lump charcoal... tossed a hand full of apple wood chips on when I put the ribs on....and lifted the lid every hour just to check progress.... Next time I do this I'm confident I can wait and check on a two hour interval... It takes a bit of time for the temp to stabilize after you pull the lid and poke around...

The ribs were delish...the hoard took moments to reduce them to bones...

[Shaun @ Tru6]

Originally Posted by TimT

I got my Wok in a Asian market in Flushing... my wife picked out a cheap steel one and pronounced it would be fine... and that my stove does not get hot enough to use a Wok properly!!

You need a burner that sounds like a jet engine to achieve 镬气 , wok hei "breath of the wok"

Watching some really talented Chinese Chef is like watching performance art, The heat control for the burner is usually controlled by the knee, and often the heat is kept at afterburner levels, and the wok is moved nearer and further from the heat as needed...

Thanks Tim, I'll check out a few of the local Asian markets.

My stove burns propane and it gets hotter than natural gas, so I may be in luck there. I can get the grate to glow easily.

[jyl]

dinner in the works.

Beef shank pressure cooked in sake and miso, sauce is a left over from last night's oxtail, I'll freshen it with some red miso (saves reducing the shank liquid, I have people waiting for food)

Salad with vinegared red onions and carrots, blueberries, fried tofu, bacon bits, and pork vinaigrette

what ever other odds and ends I can find in the fridge.

Edit:

[Racerbvd]

[Don Ro]

.
Yum!!!
.
Are those Capers in there?
.

Originally Posted by Racerbvd

[GWN7]

Lazy Man Holopchi

[TimT]

Pizza, Caputo OO flour, topped with onion, potato, bacon, fontina cheese, and rosemary....

I got my vintage Chambers oven as hot as I could.... 630F on the thermocouple....

Caputo pizza flour needs 700F for blisters and browning.....I am iin Wiley Coyote mode trying to get more heat out of the oven

I was a good bazillion calorie pizza!!

[javadog]

Originally Posted by Don Ro

.
Yum!!!
.
Are those Capers in there?
.

Lookee like scallion. Japanese, no use many caper...

JR

[Shaun @ Tru6]

A friend of mine picked some wild black trumpet mushrooms. Fresh linguini, butter, chives and a sprinkle of fresh lemon over the top. Excellent.

[GWN7]

shrooms on a rib eye

[PorscheGAL]

Originally Posted by TimT

Been meaning to post these, I got a little gizmo for my Weber Kettle. Its basically a micro-controller that maintains constant heat in a wood or charcoal fired BBQ, It can be adapted to most any wood/charcoal fired BBQ, i.e. BGE , Kamodos, etc..

I did some ribs over the July 4th weekend...Berkshire baby back pork goodness !!!

The controller...( it has two temp probes, one for the meat, the other for the ambient? or smoker temp)





I got a 6 hour burn out of one starter chimney of lump charcoal... tossed a hand full of apple wood chips on when I put the ribs on....and lifted the lid every hour just to check progress.... Next time I do this I'm confident I can wait and check on a two hour interval... It takes a bit of time for the temp to stabilize after you pull the lid and poke around...

The ribs were delish...the hoard took moments to reduce them to bones...

What is that? And where did you find it?

[JJ 911SC]

Originally Posted by PorscheGAL

What is that? And where did you find it?

Weber 731001 Smokey Mountain Cooker 22-1/2-Inch Charcoal Smoker, with a IQ120 temperature regulator.

~ $650 for the whole kit.

Check the Frequently Bought Together line @ Amazon.com: IQ120 BBQ Temperature Regulator Kit with Standard Pit Adapter: Meat Thermometers: Kitchen & Dining

[TimT]

What is that? And where did you find it?

Its basically a little fan than run by a micro controller.... you shut the air vents off on your Weber, Smokey mountain, BGE, Kamodo.... and this thing controls the heat... if it sense the fire is getting to cool... the fan starts to blow on the coals....


pitmasterIQ

It makes whatever charcoal or wood fired cooking appliance like the oven in your kitchen.. you can set a temp, then walk away, come back and check progress....

With the one I bought.... you can cook at 225 for few hours, then ramp the temp up for finishing..crispy skin and all...

This little gizmo is something that can expand the usefulness of your charcoal grill

[Geary]

Hawaiian ti leaf wrapped Kalua turkey dinner ..


Falls apart nicely ..

[Rusty Heap]

I've been on a rib kick lately, and no, I'm not a rib person.


But I wanted to try some Bone-in roasts, on a spit, in front of a infra-red heater on my BBQ, with smoke from a side burner.


Got a custom cut small Beef Ribeye "Roast", what was cool was it had meat on both sides, of only 1 rib, still 3" thick, awesome for two people plus plenty of leftovers for a couple nights. Kosher Salt for rub for 1/2 a day rub, then another dry spice rub. Spin in front of IR heat for ~2 hours till ~130F thermopen measured. let rest 1/2 hour min. Yummy pink in the middle prime rib with mesquite smoke.













Next Up a couple nights later, was a special present to my Mom.

8 rack pork rib roast, cross hatch fat cap with knife and 24 hour dry rub spice in fridge. 2.5 hours on the spit, apple wood smoke. Pulled at about 165F internal. Let rest, no knife required for the best "pork chops" you'll ever have.











Always cool to try new things, the infra-red cooks much different, doesn't dry meat out as much, and the spit keeps the fat cap basting all that delectable meat continuously. A long rest after cooking to reabsorb juices, Kosher for low salt, and a nice dry spice rub is hard to beat.




burp.









BBQ Dave

[Bill Douglas]

GF and I usually eat very well but tonight she came home with a whole lot of Japanese junk food. It was quite good