The Cooking Thread

[LaZeR]

I didn't make this (saw it on another forum), but it looks pretty good

Turtle Burger FTW!

Recipe instructions?

[RobsanX]

I'm making some Canadian bacon. It's curing in the fridge right now, and I'll probably finish it in the smoker. I'll post more pics when it's done...

[ratcheer]

My son and I threw together a very nice meal, last night. He got a flank steak and some Chinese stir-fry vegetables. We already had some orange sauce that we had bought at Costco, but hadn't tried yet. We don't have a wok, so I let him use my large cast iron skillet. He stir fried the sliced up steak in very hot peanut oil and it did as well as a wok. Then he stir fried the vegetables, put the meat and vegetables into a large mixing bowl, and gave it all a good slathering of the orange sauce.

I cooked a pot of Asian basmati. We also had some pre-packaged (but not frozen) "gourmet" pork egg rolls. Plus several Chinese sauces (mustard, sweet and sour, soy, chili).

A great time was had by all!

Tim

[tom502]

Today for dinner, I am making falafels, on pita, with tahini, and cucumber, and tambouli salad, and hummus.

[RobsanX]

Here's the bacon. I smoked it today, and I will probably slice it tomorrow...

[RobsanX]

Oh, and I made Mediterranean style grilled fish for dinner...

[Mr. Snuffleupagus]

I'm really inspired to make some Canadian bacon now. What internal temperature did you cook it to? Are you going to slice and fry it or is it "done". Just curious, looks great!

[Bigblue1]

what kind of smoker is that rob? I got an ECB (el cheapo Brinkman) really want to upgrade or possibly build my own. But yours looks profesional. le me know. thanx

Oh and last night I made some carne asada and fed my sis. It was great, but was better today when I chopped up the Left overs and fried it in my cast iro. mmmmm I also made banana buttermilk pancakes for her and my nieces for lunch.

[RobsanX]

I only smoked it to 140, so it will need to be fried after it's sliced. I have a Char-Broil vertical propane smoker. It's alright, but the metal is a little on the thin side, and holding a constant temperature is tough. It gets the job done though.

[Mr. Snuffleupagus]

Right on, I have a charbroil electric and it sucks (hey $40 new). I modified it a bit and it does work but it's a slow go. Like 195 instead of 225...

Edit: Might have cost $60 can't remember now.

[Bigblue1]

I only smoked it to 140, so it will need to be fried after it's sliced. I have a Char-Broil vertical propane smoker. It's alright, but the metal is a little on the thin side, and holding a constant temperature is tough. It gets the job done though.

I've heard propane is bad for smoking, cuz it puts off water vapor. Do you find that to be true. I only use lump charcoal and hardwood in my ecb. Which really did cost $40. For clarity, I love my weber genesis (propane) for most of my grilling action.


Edit: How many of our snuson foodies love to watch top chef. I know I do.....

[RobsanX]

It's my first smoker, so I can't really compare it to anything. I know I've made some damn good food in it. I think if I replaced it, I would go with a higher end electric for better temperature control. There are some really nice ones out there that can do cold smoking too.

[Bigblue1]

It's my first smoker, so I can't really compare it to anything. I know I've made some damn good food in it. I think if I replaced it, I would go with a higher end electric for better temperature control. There are some really nice ones out there that can do cold smoking too.

Yeah it would be cool to have a cold smoking option. I go Salmon fishing a few times a year on lake Michigan. They kill me at the local meat locker to smoke it. It's effin ridiculous what theycharge me...... But it is delicious.

[RobsanX]

I made Pho tonight. Pretty good!

[Roo]

Nice work Rob! I've got my pad thai recipe down pretty good. Simmer up some sauce with tamarind paste, lime juice, fish sauce, palm sugar, a little soy and chili sauce, then stir fry some garlic, green onions, shallot, meat and/or tofu and egg, set aside. Keep the wok hot, add more oil and the water-soaked rice noodles. Add sauce while frying up the noodles, then top with peanuts that I put in a ziplock and take a hammer to, and bean sprouts. And maybe dried shrimps, but those are kinda funky.

Edit: And hell yeah bigblue, top chef is the shit. Padma is pretty fly, too.