The Official What's Cooking Thread [Food Porn]

[HPhunter]

Didn't get a pic but smoked some thickly sliced pork belly and made some amazing cucumber, feta, bacon sandwiches for lunch yesterday. I love my Kamado cooker more every time I use it. Can't wait for my cow to finish growing this summer, gonna be a lot of steaks and roasts cooked this fall.

[canuck]

I smoked a 6lb ham tonight for 6 hours with applewood. I made a honey mustard rub for it and also glazed it with a honey mustard and pineapple glaze for the last hour. It turned out amazing. I also made Rosti, which is one of Switzerland's national dishes.

[NASH]

Looks delicious! Smoked a couple hams last week myself, cheap and fast way to make great food

[NASH]

Ribs and corn in the south end tonight

ribs n corn [1600x1200].JPG

ribs 1 [1600x1200].JPG

ribs 2 [1600x1200].JPG

[ajcarp]

Ribs and corn in the south end tonight

No fair !! You're making me hungry and I just finished dinner. O'boy ! Avocado stuffed zucchini with fresh baked Spelt bread. Not enough after a long brew/bake day.

[LeafMan66_67]

Ribs and corn in the south end tonight

Where are you picking up the "pork chop" like ribs? They look great!

[BenFrank]

I smoked a 6lb ham tonight for 6 hours with applewood. I made a honey mustard rub for it and also glazed it with a honey mustard and pineapple glaze for the last hour. It turned out amazing. I also made Rosti, which is one of Switzerland's national dishes.

Nice work Canuck!

I had the real deal when in Swizerland last year... between that, swiss chocolate and real fondue I was in heaven!

Not to mention the 6 foot tall blond bombshells walking around everywhere... what's their immigration laws like again?

[NASH]

Ribs and corn in the south end tonight

Where are you picking up the "pork chop" like ribs? They look great!

Superstore or Cash and Carry

[canuck]

I smoked a 6lb ham tonight for 6 hours with applewood. I made a honey mustard rub for it and also glazed it with a honey mustard and pineapple glaze for the last hour. It turned out amazing. I also made Rosti, which is one of Switzerland's national dishes.

Nice work Canuck!

I had the real deal when in Swizerland last year... between that, swiss chocolate and real fondue I was in heaven!

Not to mention the 6 foot tall blond bombshells walking around everywhere... what's their immigration laws like again?

Yep, I've had the real thing in Switzerland as well. Although it's a rather simple dish, it's mighty tasty! And no kidding about the blonde bombshells there........

[mr x]

ok, some daft pics of food off the little cam, finished product to follow from the 5D
http://www.calabriafromscratch.com/?p=3114" onclick="window.open(this.href);return false;

[mr x]

Due to my excessive drinking, I shall be posting pics with no explanation whatsoever.

[NASH]

Looks delicious Xman

[NASH]

Time for a snack! 25 lbs of pork loin

pork loins [1600x1200].JPG

pork loins done [1600x1200].JPG

[mr x]

Looking awesome.

[canuck]

That looks awesome!!! I recently picked up a bunch of pork loin also that I plan on smoking and making pulled pork. Since I recently got my smoker, I've never smoked pork loin yet. Any tips?

[Keggermeister]

10 pounds of brisket rubbed 3 ways on my new SmokinTex smoker. This baby is going in my food truck!


I hit the stall a few minutes ago...

[mr x]

Nice. So that smoker is going in the truck?

[Keggermeister]

Nice. So that smoker is going in the truck?

Yep. It is being installed into the counter.

[LeafMan66_67]

Can't wait to see the truck!

[NASH]

That looks awesome!!! I recently picked up a bunch of pork loin also that I plan on smoking and making pulled pork. Since I recently got my smoker, I've never smoked pork loin yet. Any tips?

Pork butt (front shoulder/blade) is usually used for pulled pork because they have a ton of marbling. Pork loins don't have all the luscious collagen and end up a bit dry. I prepare loins with a Cajun rub, smoke to 145 F internal so they are still a bit pink inside, usually around 3 hours. Refrigerate overnight then shave them on the slicer for sandwiches, it's good stuff! Or you could break out the curing salt to cure loins for Canadian bacon

[TimG]

Time for a snack! 25 lbs of pork loin

pork loins [1600x1200].JPG

Go fucking big, or go fucking home!!

When do I pick up my zip lock bag of sandwich meat..

[ratchet]

Gave some "glass" potato chips a try - they turned out well, but were a ton of work for what you get out of them.



instructions for making them here:

Also made some Arctic Char en papillote with sweet corn salad, and some pasta with fresh garlic scape pesto.

[mr x]

Very nice looking grub.

[Jimmy]

Stuffed lean ground chicken burgers with grilled eggplant, topped with garlic & pepper infused goats milk feta..it was good

IMAG0359.jpg

[NASH]

Looking lovely ladies