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Thread: What are you cooking today and how?

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    "sorry backside" rebel's Avatar
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    Default What are you cooking today and how?

    I picked up some chicken and a box of Kung Pao. I'll cube and fry the chicken in a wok adding the sauce, peanuts and chilies. In a saucepan I'll cook the rice. It'll take about flive minute. Well, more like thirty.
    Last edited by rebel; 06-25-2010 at 12:22 AM.


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    We eat cracked wheat (gruel) twice a week, today is one of those days.
    Its good to keep you body used to eating such fiber rich foods.

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    We buy and store the 25lb bags. It will last two people months

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    "sorry backside" rebel's Avatar
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    Quote Originally Posted by rebel View Post
    I picked up some chicken and a box of Kung Pao. I'll cube and fry the chicken in a wok adding the sauce, peanuts and chilies. In a saucepan I'll cook the rice. It'll take about flive minute. Well, more like thirty.
    The misses didn't care for it. "Too hot". I like it spicy and thought it was excellent tasting. I would recommend and have again.

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    I will Be preparing a delicious bouquet of Salami and cheese on a toasted Bagel ,, and a beer, "Bon Apetite" !

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    Quality Control Director Ken's Avatar
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    Can't eat nuts, Reb. For the time being, anyway.

    Tonight is gonna' be Shrimp Scampi. A couple of pounds of those 31 - 40 size Shrimp. Butter, Garlic, EVO, Garlic, a Splash of White Wine, Garlic, some Chopped Onions, Garlic, some Spices (a little Basil, Parsley, and Oregano), Garlic, and the 2 pounds of them Shrimp tossed in for 2 or 3 minutes at most.

    Served over spaghetti length Zita cooked al dente with a splash of EVO (to prevent sticking) and some Garlic.

    I'm not sure what everyone else here will be eating tonight.

    I'm also not exactly sure which room I'll be sleeping in tonight, either.
    “Learning is not compulsory. Neither is survival.”
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    "Live free or die: Death is not the worst of evils."
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    Oh Brother,, That sounds GOOD !

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    Quality Control Director Ken's Avatar
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    I wanna' be a chef in my next life.
    “Learning is not compulsory. Neither is survival.”
    W. Edwards Deming

    "Live free or die: Death is not the worst of evils."
    General John Stark

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    I was kinds looking forward to a salami sandwich till I read what you are having,

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    Senior Member gryffynklm's Avatar
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    First week of month is freezer rotate. I buy two for one sales which helps save quite a bit. Today is Pork back ribs.

    Pork rub base recipe
    3/4 cup Spanish sweet paprika
    1/4 cup coarsely ground black pepper
    1/4 cup salt
    1/4 cup light brown sugar
    2 tablespoons dried oregano
    2 tablespoons chili powder
    2 tablespoons garlic powder
    2 teaspoons cayenne pepper
    1 teaspoon dry mustard
    At this point I taste the rub and may add more of any of the ingredients depending on mood.

    The ribs are rubbed generously with the mixture and allowed to rest on the counter for 30 min before being placed in the oven. Can be marinated in a plastic bag over night if desired.

    Oven cooked

    Preheat to 475˚F (convection oven if you have one)

    Place ribs on cookie sheet curved side up and bake for 15 min @ 475˚F
    Turn over ribs and set oven to 350˚F Bake for 30 min
    Cover with foil shiny side to the meat bake for 1 hour

    I usually uncover the ribs and bake for an additional 15 min while i get the go withs together, canned baked beans salad what ever.

    Serve with your favorite BBQ sauce.

    I use the same recipe for smoked pulled pork shoulder.

    Smoked on the grill

    3.5 hours on grill 2.5 hours in oven to finish.

    I can do 25 lbs in my webber.

    Webber kettle hardwood charcoal or briquettes set up on one half i use aluminum foil to keep the coals in place.

    The pork shoulder is rubbed and place in a ziplock overnight and allowed to marinate. I take the meat out of the fridge about 30 min before I put it on the grill.

    I get my wood chips ready by soaking them in water.

    I get the coals going to an even gray color with a good pile on one half of the grill.

    While the coals are getting gray I set up my smoke pan. The wood chips are placed in a shallow aluminum pan. I also use foil to make a pan. 6" x 9" the wet chips are placed in the pan and it is set on the coals.

    The pork is placed on an aluminum pan big enough to hold the pork fat side up. It also need to be deep so the drippings don't get all over. I use an oven thermometer to monitor heat. I start at about 325˚ to 350˚ and don't add coals until 275˚ I like to keep a 280˚ to 300˚ temp by adjusting the vents top and bottom. The top vent should be opposite the charcoal so the heat and smoke are drawn across the meat.

    I check temp and add coals and chips every 45 minutes or so.
    I keep the meat in the grill for 3.5 hours.

    A good day to do yard work. Gives you an excuse to check the temp add wood chips and charcoal crack open some brew and contemplate your next move.

    After the time on the grill I finish off in the oven at 350˚ for two hours wrapped in foil. This makes sure the meat at the bone is good and tender.

    I take take the pork shoulder from the oven and let it stand for 30 min.

    I can almost shake the meat from the bone.

    I use a good knife to remove some of the excess fat and remove remaining meat from the bone. I use two forks to shred and pull the pork apart. I then use a cleaver to chop a bit on the larger pieces.

    Serve on a Kaiser roll onion roll or roll of your choosing.

    If I make BBQ sauce from scratch I make it the day before or I make it during the oven time and serve it warm.

    Its a long process but well worth it.
    Karl

    The quality of a person's life is in direct proportion the the effort he puts into whatever field of endeavor he chooses. Vincent T Lombardi

    A wise man profits from the wisdom of others.

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    Quality Control Director Ken's Avatar
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    The shrimp were on sale at Stop & Shop.

    I'm only allowed to eat salami when nobodys home. The dogs prefer it that way, too!

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    Slather a hard salami sandwich with strong horseradish sauce. OMG is it good with a cold beer.
    “Learning is not compulsory. Neither is survival.”
    W. Edwards Deming

    "Live free or die: Death is not the worst of evils."
    General John Stark

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    Quality Control Director Ken's Avatar
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    Quote Originally Posted by gryffynklm View Post
    Today is Pork back ribs.
    The shrimp will keep fine until tomorrow. What time's dinner, Karl?
    “Learning is not compulsory. Neither is survival.”
    W. Edwards Deming

    "Live free or die: Death is not the worst of evils."
    General John Stark

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    "sorry backside" rebel's Avatar
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    I think we should make this a progressive dinner. What time should we plan on being at Ken's and Karls ?

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    Quality Control Director Ken's Avatar
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    Quote Originally Posted by rebel View Post
    I think we should make this a progressive dinner. What time should we plan on being at Ken's and Karls ?
    Somebody get me a head count so I know how much garlic to pick up.
    “Learning is not compulsory. Neither is survival.”
    W. Edwards Deming

    "Live free or die: Death is not the worst of evils."
    General John Stark

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    Senior Member gryffynklm's Avatar
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    Ken, Dinner will be at 6:30 can hold till 7:30
    I'm all up for doing / hosting a cast iron cooking and black smithing jamboree in WV.
    Karl

    The quality of a person's life is in direct proportion the the effort he puts into whatever field of endeavor he chooses. Vincent T Lombardi

    A wise man profits from the wisdom of others.

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    Senior Member 2dumb2kwit's Avatar
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    I'm going to Karls. Not only do I love pork, but I'm liking his blend of spices, and his way of cooking. It sounds great!

    Not only that...I'd be a lot more at home with W.Va. hillbillies, than with new england "massholes"! LOL
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    Quality Control Director Ken's Avatar
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    Quote Originally Posted by gryffynklm View Post
    Ken, Dinner will be at 6:30 can hold till 7:30
    I'm all up for doing / hosting a cast iron cooking and black smithing jamboree in WV.
    Here comes another land-speed record.......

    The WV jamboree sounds great! I love to cast iron cook and to cast iron eat!

    And we can use 2dumb to demonstrate the blacksmithing skills! Maybe he'll go with that guy standing next to him in his avatar!
    “Learning is not compulsory. Neither is survival.”
    W. Edwards Deming

    "Live free or die: Death is not the worst of evils."
    General John Stark

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    Senior Member gryffynklm's Avatar
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    That was a great video.
    Karl

    The quality of a person's life is in direct proportion the the effort he puts into whatever field of endeavor he chooses. Vincent T Lombardi

    A wise man profits from the wisdom of others.

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    Senior Member 2dumb2kwit's Avatar
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    Earlier, I was thinking about dinner. I was thinking about the big ol' chicken pot pie, that I made a while back, (It was really good!) but I was also thinking about chicken and dumplin's. (The flat dumplin's....like Ken likes. LOL)
    Then I got to thinking...(I know, I Know), what if I combine the two?
    Make the filling for the pot pie, but instead of putting it in a pie crust, just add dumplin's to it.

    What do y'all think?
    Writer of wrongs.
    Honey, just cuz I talk slow doesn't mean I'm stupid. (Jake- Sweet Home Alabama)
    "Stop Global Whining"

  19. #19

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    Quote Originally Posted by rebel View Post
    I think we should make this a progressive dinner.
    I have no problem killing those libtards, but Ill bury them, Im not that hungry.

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    Senior Member Winnie's Avatar
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    Quote Originally Posted by 2dumb2kwit View Post
    Earlier, I was thinking about dinner. I was thinking about the big ol' chicken pot pie, that I made a while back, (It was really good!) but I was also thinking about chicken and dumplin's. (The flat dumplin's....like Ken likes. LOL)
    Then I got to thinking...(I know, I Know), what if I combine the two?
    Make the filling for the pot pie, but instead of putting it in a pie crust, just add dumplin's to it.

    What do y'all think?
    We call it Teviot pie over here. Do it, roll out the dumpling mix to about1/4" thick to fit inside the pie dish. run a knife over to make a pretty criss cross pattern brush with milk. bake as for pie. Ohhh heavenly!
    PS, add some herbs to the dumpling mix!
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