Who's making what today?

[cbtengr]

My first attempt, I had a 3.5 pound piece of loin that I have been curing in the fridge. Put it on the smoker this morning, tried to maintain a low temp of 140 degrees for a long slow smoke, pulled it off the smoker after 6.5 hours. Very happy with the results.

Sliced Loin.jpg

[letinsh]

Looking good, cbtengr!

This seems to be my week at our home. Tilapia baked on lemon slices then topped with a panko/dill topping. Served with baked potato and broccoli cooked with bacon.

Got barbacoa on the menu for tomorrow, then I'll be done for the week, I promise

(2 bonus points for each Fayetteville landmark on the square platter that you can name)

[PSM]

For our 30th anniversary tonight, I recreated the very first meal I ever prepared for my, then, future wife: Cornish Game Hen, new parsley potatoes in hash brown nests, and broccoli. Hey, she married me.

No pix because it didn't really come out as purdy as the first time. This time I de-starched the potatoes for the hash browns before cooking them and pre-cooked them for a few seconds like we do french fries, so they didn't stick together to form a picturesque nest. Plus, my wife field-stripped the bird too quickly. Tasted just as good, though.

Pat

[Team Sergeant]

Originally Posted by PSM

For our 30th anniversary tonight, I recreated the very first meal I ever prepared for my, then, future wife: Cornish Game Hen, new parsley potatoes in hash brown nests, and broccoli. Hey, she married me.

No pix because it didn't really come out as purdy as the first time. This time I de-starched the potatoes for the hash browns before cooking them and pre-cooked them for a few seconds like we do french fries, so they didn't stick together to form a picturesque nest. Plus, my wife field-stripped the bird too quickly. Tasted just as good, though.

Pat

De-starched the potatoes???

A chef note, the best tasting fries come from the starchiest potatoes. (really) Another chef note, don't de-starch your potatoes, just eat a few less......

The next thing you're going to tell me is that you're de-fatting your bacon.......

I could not find a single "credible" source on de-starching potatoes, zero, nada, zilch...... but hey if it's on the internet.....

[PSM]

Originally Posted by Team Sergeant

De-starched the potatoes???

Highly technical term for "rinsed and dried with a towel".

Pat

[Team Sergeant]

Originally Posted by PSM

Highly technical term for "rinsed and dried with a towel".

Pat

Ahhh..... I cook potatoes with the skins on and peel them after they are cooked. Reason to keep skins on is to stave off the soaking up of water. I also do not rinse potatoes but allow them to air dry. You might try if before preparing hash browns next time.

The way I prepare hash browns is peel potato, grate and sauté in clarified butter season & serve...... No messy washing, drying.

[PSM]

Originally Posted by Team Sergeant

The way I prepare hash browns is peel potato, grate and sauté in clarified butter season & serve...... No messy washing, drying.

Except for the no washing or drying, that is how I make them, too, with grated onion. But, for the nests, I needed 4+ inches of oil so I used peanut oil instead of clarified butter. Even though the nests fell apart, they were nice and crispy.

I'll try them again on our 40th anniversary.

I will try your air dry method for breakfast this week, though.

Pat

[mark46th]

Made a meatloaf tonight, pure Midwestern comfort food. Served with baked potato and corn.
Recipe:
11/2 lbs ground chuck. (Grind my own, no pink slime)
1 lb of ground pork (from a wild pig I shot in March)
1 Carrot, shredded
2 sticks of celery, diced
1/2 onion, diced
2 Tbs bell pepper, finely chopped
1 sm can of mushrooms(chopped into smaller pieces)
2 eggs
3 Tbs Ketchup/catsup
1 Tbs Lea & Perrins Worcestershire sauce
1 Tbs Tone's beef base
1/2 cup Panko
1/2 cup shredded Cheddar/Monterey Jack cheese
2 tsp Thyme
2 tsp granulated garlic
1 1/2 tsp salt
1 tsp coarse ground black pepper

Mix all ingredients in a large mixing bowl, form into a loaf. I bake it at 350 degrees for about 90 minutes. I put the loaf on a rack so it doesn't soak up too much grease and get mushy.

[cbtengr]

Peanut Butter Pie, beyond sweet and very easy to OD on.

PB pie.jpg

[letinsh]

Here's that barbacoa I made last week.
4lbs chuck roast
season with rub-coffee, cinnamon, Ancho chili powder, garlic salt, cocoa, salt and pepper.
Make a simple dough of flour and water. Place roast in Dutch oven, add 5 rosemary sprigs. Line the rim of the Dutch oven with the dough and press the lid on top, to seal it.
Place in 325f oven for 4-5 hrs.

Remove, shred with some forks and make some delicious tostadas!

[Team Sergeant]

Originally Posted by letinsh

Here's that barbacoa I made last week.
4lbs chuck roast
season with rub-coffee, cinnamon, Ancho chili powder, garlic salt, cocoa, salt and pepper.
Make a simple dough of flour and water. Place roast in Dutch oven, add 5 rosemary sprigs. Line the rim of the Dutch oven with the dough and press the lid on top, to seal it.
Place in 325f oven for 4-5 hrs.

Remove, shred with some forks and make some delicious tostadas!

Great pics!!!! I can taste it from here!

[letinsh]

Originally Posted by mark46th

Made a meatloaf tonight, pure Midwestern comfort food. Served with baked potato and corn.
Recipe:
11/2 lbs ground chuck. (Grind my own, no pink slime)
1 lb of ground pork (from a wild pig I shot in March)
1 Carrot, shredded
2 sticks of celery, diced
1/2 onion, diced
2 Tbs bell pepper, finely chopped
1 sm can of mushrooms(chopped into smaller pieces)
2 eggs
3 Tbs Ketchup/catsup
1 Tbs Lea & Perrins Worcestershire sauce
1 Tbs Tone's beef base
1/2 cup Panko
1/2 cup shredded Cheddar/Monterey Jack cheese
2 tsp Thyme
2 tsp granulated garlic
1 1/2 tsp salt
1 tsp coarse ground black pepper

Mix all ingredients in a large mixing bowl, form into a loaf. I bake it at 350 degrees for about 90 minutes. I put the loaf on a rack so it doesn't soak up too much grease and get mushy.

Mark, I'm gonna have to try this-sounds good!

[Team Sergeant]

Originally Posted by mark46th

Made a meatloaf tonight, pure Midwestern comfort food. Served with baked potato and corn.
Recipe:
11/2 lbs ground chuck. (Grind my own, no pink slime)
1 lb of ground pork (from a wild pig I shot in March)
1 Carrot, shredded
2 sticks of celery, diced
1/2 onion, diced
2 Tbs bell pepper, finely chopped
1 sm can of mushrooms(chopped into smaller pieces)
2 eggs
3 Tbs Ketchup/catsup
1 Tbs Lea & Perrins Worcestershire sauce
1 Tbs Tone's beef base
1/2 cup Panko
1/2 cup shredded Cheddar/Monterey Jack cheese
2 tsp Thyme
2 tsp granulated garlic
1 1/2 tsp salt
1 tsp coarse ground black pepper

Mix all ingredients in a large mixing bowl, form into a loaf. I bake it at 350 degrees for about 90 minutes. I put the loaf on a rack so it doesn't soak up too much grease and get mushy.

Pure comfort food.......

[Penn]

Letinsh, we use the same cut at the restaurant, similar method, only we braise the meat at a lower temperature 300^F, 1-2 hrs depending on thickness of the cut. The process achieves a very moist juicy finish. It might work for you and cut your time to table in half.

[mark46th]

Penn- What do you use for the braising liquid ?