Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Kristin Meredith on September 16, 2017, 09:33:02 AM

Title: What are you cooking this weekend?
Post by: Kristin Meredith on September 16, 2017, 09:33:02 AM

It is our SIL's birthday and we are having the whole family (8 adults) to dinner to celebrate.  She loves how Bent does salmon, so asked for that.  He will be cooking a 3 lb filet (I guess it is called a filet even at that size) on the Memphis Pro.  He is going to brine it with some fresh dill and make a dill mayo sauce to go with it.  He is making himself a Chicken Fried Steak! I am making scalloped potatoes and candied carrots as sides.

She said she preferred pie to cake and wanted rhubarb like I made several weeks back.  Our markets don't have any fresh rhubarb left and I don't like the canned in a pie.  So she said any fruit pie was ok.  Since we are still having a bit of warm weather, I thought a mixed berry pie (blackberry, raspberry, blueberry) would be a nice remembrance of summer.  It is in the oven now.
Title: Re: What are you cooking this weekend?
Post by: Queball on September 16, 2017, 09:44:37 AM
I have nothing special planned, but I'd be happy to come over and do a turkey for you!  ???
Title: Re: What are you cooking this weekend?
Post by: sleebus.jones on September 16, 2017, 10:10:21 AM
How about some Friday night catfish?

(https://i.imgur.com/fxdMdUkl.jpg)
Title: Re: What are you cooking this weekend?
Post by: Queball on September 16, 2017, 10:11:43 AM
How about lookin really tasty!
Title: Re: What are you cooking this weekend?
Post by: Kristin Meredith on September 16, 2017, 10:12:18 AM
Looks good, did you have hush puppies with it?
Title: Re: What are you cooking this weekend?
Post by: okie smokie on September 16, 2017, 10:12:34 AM
Quote from: sleebus.jones on September 16, 2017, 10:10:21 AM
How about some Friday night catfish?

(https://i.imgur.com/fxdMdUkl.jpg)
How did you transfer your imgur  to this post?
Title: Re: What are you cooking this weekend?
Post by: TLK on September 16, 2017, 10:44:10 AM
Nothing - AAA hockey tournament in town and I am either linesman or ref in 10 games over three days.
Title: Re: What are you cooking this weekend?
Post by: sleebus.jones on September 16, 2017, 11:01:23 AM
Quote from: Kristin Meredith on September 16, 2017, 10:12:18 AM
Looks good, did you have hush puppies with it?

Nope, this is blackened catfish, so no batter to work with.  We had beer as a side.   :D

okie smokie: I just cut and pasted the link from imgur that you get when you click on the pic in your album.
Title: Re: What are you cooking this weekend?
Post by: Queball on September 16, 2017, 11:38:55 AM
TLK,

Thou art going to have some sore legs after 10 games as a ref. Obviously, you've been a player. ....Where did you play?
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 16, 2017, 12:12:37 PM
Made a quadruple batch of chili last night to mostly vac seal for the coming months. Currently making a double batch of chicken tortilla soup to also mostly vac seal. Plan on making some sausage/ricotta ravioli at some point, and using the leftover sausage for sausage rolls tomorrow.
Title: Re: What are you cooking this weekend?
Post by: Queball on September 16, 2017, 12:15:01 PM
Gosh! .... Talk about a busy camper!
Title: Re: What are you cooking this weekend?
Post by: Bobitis on September 16, 2017, 12:16:00 PM
Quote from: sleebus.jones on September 16, 2017, 10:10:21 AM
How about some Friday night catfish?

(https://i.imgur.com/fxdMdUkl.jpg)

Take me back to Texas...

Fried catfish, fried okra, black eyed peas w/collard greens and bacon, biscuits and gravy, yellow meated water melon, sweet tea, pecan pie...
And that was just supper.  :lick:

Who knew someone from WA state had such a vast knowledge of southern cuisine?

Title: Re: What are you cooking this weekend?
Post by: Kristin Meredith on September 16, 2017, 01:07:08 PM
Ohhhhh, sausage rolls.  Are you doing them in puff pastry?
Title: Re: What are you cooking this weekend?
Post by: Bentley on September 16, 2017, 01:09:14 PM
Curious about the amount of butter/fat/oil in the pan?  I was under the impression that blackened was strictly butter dipped fish, then dredged in rub and cooked in very hot cast iron skillet?  Is that the method you use?

Quote from: sleebus.jones on September 16, 2017, 11:01:23 AM
Nope, this is blackened catfish...
Title: Re: What are you cooking this weekend?
Post by: sleebus.jones on September 16, 2017, 01:51:19 PM
Quote from: Bentley  on September 16, 2017, 01:09:14 PM
Curious about the amount of butter/fat/oil in the pan?  I was under the impression that blackened was strictly butter dipped fish, then dredged in rub and cooked in very hot cast iron skillet?  Is that the method you use?

Yep, you are 100% correct.  However, this is at about the 5# (!) mark of catfish going through that pan.   8)  I was going to use butter, but ended up using peanut oil, so what you're seeing is the oil/fat from the previous 5# of fish and I didn't dump it out.  I also don't cook at the recommended thermonuclear temp of "white-ash dry pan" because of the incredible mess and smoke that it makes...I've got a really good vent hood, but I'd need a commercial one to keep up!  I cook with a medium-fast pan.  However, one day, I'm gonna break out my king cooker, get that pan insanely hot and do it outside in the backyard just to see how it'd go. 
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 16, 2017, 02:09:21 PM
Quote from: Kristin Meredith on September 16, 2017, 01:07:08 PM
Ohhhhh, sausage rolls.  Are you doing them in puff pastry?

No, but that's not a bad idea. I would be somewhat concerned if the puff pastry dough would hold up to the moisture during cooking. I use a 100% high gluten pizza dough. Not sure of the science behind it, but it seems to not let the moisture soak in during baking like a regular dough. I also use textured soy protein in the sausage. It soaks up the grease as it cooks, and doesn't let much run out. I learned the sausage technique from a former pizzeria owner.

Here is one I did awhile ago with the new sausage process. Virtually no sogginess, which was always my only issue with homemade rolls.

(https://i.imgur.com/mKSmU38l.png)
Title: Re: What are you cooking this weekend?
Post by: Bobitis on September 16, 2017, 02:20:27 PM
Pot pies, frito pie, and ribs. Burp... pfft...

Ahhh...  :help:
Title: Re: What are you cooking this weekend?
Post by: Greg1 on September 16, 2017, 07:00:40 PM
Hadn't planned on doing anything but Meijer had baby backs buy 1 get 1 free so they are rubbed and hanging in the fridge and will get smoked tomorrow.
Title: Re: What are you cooking this weekend?
Post by: Queball on September 16, 2017, 07:19:06 PM
Potatiskorv Sausage, cheese pierogies and beets.
 [ Invalid Attachment ]

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Title: Re: What are you cooking this weekend?
Post by: Quadman750 on September 16, 2017, 07:40:15 PM
 :lick:
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 16, 2017, 07:42:30 PM
Looks good Queball.  Love all that pepper. Sausage looks perfect too. Your pic took me right back to childhood. I ate off those exact plates every night for about 18 years.
Title: Re: What are you cooking this weekend?
Post by: Queball on September 16, 2017, 08:26:21 PM
We've probably been eating off of them before you born. ..... Why give up on a good thing!
Title: Re: What are you cooking this weekend?
Post by: Bentley on September 16, 2017, 08:29:01 PM
I have no pictures, but according to family I nailed the salmon.  That brining salmon, sure makes for some easier grilling!
Title: Re: What are you cooking this weekend?
Post by: sleebus.jones on September 16, 2017, 10:26:29 PM
Quote from: Bentley  on September 16, 2017, 08:29:01 PM
That brining salmon, sure makes for some easier grilling!

Oh heck yea it does!  Also solves the problem of the white goo (excess protein) coming out when you're cooking.
Title: Re: What are you cooking this weekend?
Post by: pdf256 on September 17, 2017, 01:55:33 AM
Ribeyes that I put on high-smoke for about 45 minutes, then on to the sear box on my Camp Chef Woodwind.
 [ Invalid Attachment ]

Then on to the plate with rice and vegis.
 [ Invalid Attachment ]
Title: Re: What are you cooking this weekend?
Post by: TLK on September 17, 2017, 06:10:55 AM
Quote from: Queball on September 16, 2017, 11:38:55 AM
TLK,

Thou art going to have some sore legs after 10 games as a ref. Obviously, you've been a player. ....Where did you play?

I played (briefly) in Buffalo, NY where I grew up.  Went away from the game for longer than I cared to but got back in when I moved to Ohio.  Been a referee for past 16 years and a coach for about the same time.
Title: Re: What are you cooking this weekend?
Post by: ZCZ on September 17, 2017, 07:35:38 AM
Quote from: Bentley  on September 16, 2017, 08:29:01 PM
I have no pictures, but according to family I nailed the salmon.  That brining salmon, sure makes for some easier grilling!

Can you post the brine recipe and grill temps & run time in the recipe section?
A while back (if you recall) I brined (citrus) and then smoked a salmon. Will have to do that again.

Z
Title: Re: What are you cooking this weekend?
Post by: Bar-B-Lew on September 17, 2017, 07:57:18 AM
20# of beef jerky
wings
pierogies
jalapeno beef sausages
bacon cheeseburger stuffed jalapenos

Resting and packing today.  Head to work in Chicago Monday morning for the next two weeks.
Title: Re: What are you cooking this weekend?
Post by: Queball on September 17, 2017, 08:00:28 AM
Chicago! Chicago! That's my kind of town. ....... Born and raised  on the northwest side, but ain't been back in 40 years. .... Guess things might have changed since them.
Title: Re: What are you cooking this weekend?
Post by: LowSlowJoe on September 17, 2017, 09:32:31 AM
Nothing in my pellet grills...   at least not yet. I do have some burger that I should cook this afternoon...

I was kinda lazy , cooked some PRIME Top Sirloin that I got at Costco... Fried it in a pan... Yum...   Sometimes, I just like a good pan fried steak... takes like 10 minutes, no vacuuming a grill, or even walking outside... just turn the range hood on high, turn the burner on high... and let the smoke roll off of the smoking hot cast iron pan and the steaks that are frying in it.     Never had PRIME Top Sirloin before... MMm, well I will be buying it again... I think it was $6.99 a pound, maybe $7.99...  Very little fat, ( but did have some marbled in it ), no bone... just tasty beef... It was quite tender and flavorful...  I won't give up on Ribeye, or even Strip steaks... but I am for sure a fan of PRIME Sirloin.

Title: Re: What are you cooking this weekend?
Post by: Bentley on September 17, 2017, 11:59:35 AM
I can.  It is awful simple though.  My simple brine is just that, water, sugar and salt.  1 cup of each to 1 gallon of water.  Now this piece of meat took 1/2 gallon, so cut in half.  4 hours, then dry on towel for 1 hour.  Cook at 600° on mat, for 5 minutes and flip, should be about 100°f IT.  5 more minutes and we are at 130°f IT and it is pulled.  Everyone here seems to like it at about 135-137°f IT and that is where it ends up.

Quote from: ZCZ on September 17, 2017, 07:35:38 AM
Can you post the brine recipe and grill temps & run time in the recipe section?
A while back (if you recall) I brined (citrus) and then smoked a salmon. Will have to do that again.

Z
Title: Re: What are you cooking this weekend?
Post by: Quadman750 on September 17, 2017, 04:24:28 PM
Smoked a chunk of bologna & spam
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 17, 2017, 04:42:57 PM
The aforementioned sausage rolls, along with some potato skins. It was a one meal day, and this was it.
(https://i.imgur.com/pCB0xRol.png)
(https://i.imgur.com/vRacW2Fl.jpg)
(https://i.imgur.com/EQKiiSUl.png)
Title: Re: What are you cooking this weekend?
Post by: Bentley on September 17, 2017, 06:12:58 PM
Have not had any good potato skins in a looooooog time!
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 17, 2017, 06:23:22 PM
Quote from: Bentley  on September 17, 2017, 06:12:58 PM
Have not had any good potato skins in a looooooog time!

Yeah, kind of a 80s/ early 90s thing. I hadn't made them in years, and I think I came across them in an old book. That was a year or more ago. Made them for the kids one night. They had NEVER had it or even heard of them, and it's been a regular request since.

The top four had some of the chili I made the other night on them. Those were EXTRA good.
Title: Re: What are you cooking this weekend?
Post by: Kristin Meredith on September 17, 2017, 07:09:58 PM
Love potato skins and yours look great.  Your sausage roll is more like Bent's calzones.  I am thinking about the small (about two bites) ones made from puff pastry.  Can almost be an hors d'oeuvre.
Title: Re: What are you cooking this weekend?
Post by: Bentley on September 17, 2017, 07:13:44 PM
I had a buddy that worked in the kitchen of a restaurant called the Refectory in Fresno in early 80's ...the loaded were arguable the best I have ever had!  I think it was cheese, bacon, scallions and sour cream!
Title: Re: What are you cooking this weekend?
Post by: pz on September 17, 2017, 08:55:31 PM
All the food you folks have posted in this topic makes me want to eat, and eat, and eat  :clap:

I didn't do that much this weekend - roasted brined chicken today in the oven because the weather took a turn for the worse, and a chicken stir fry yesterday. I like to use the typical salt and sugar, plus fresh herbs from the garden at this time of the year. Thyme, sage, basil, and a bay leaf into a plastic sack and into the fridge overnight.

Click the pics to toggle full/normal size

I used pmillen's spatchcock method
(with a slight modification) My plan is to
cook the breast and dark meat to 165
degrees, separately so they are perfect.		   The chicken was surface dried, drizzled with
grape seed oil and rubbed with John Henry's
Texas Chicken Tickler
(https://lh3.googleusercontent.com/-SDXC58h4BWoYPStwNRKO0nkHHr4SZu_uoAQgqRPVNxc00lVCxX424XGftF87f84uNJnofe9ssmSNfvMNB7fjIay2xujRhAGx7QY3x5T2HglxnLedT-5K33NJ-w0khp25n5L7eDBwidNYevQHJP3_hLXKlE1YK1indwSiHz_QKxB7Z3-PvXBvhPGxAdJIHtV_qfjk1IBtTwtoMcn6r_6wHFLHmK4Ekz2ZNyZe52C3RSHTrJ5e6pcgvgY8Z-3rzpGixwTNOEz7MIpkfKuE2O_rFyuO7MkkMsD0zUVp7gHajnGT9x7bEvYNLDkoHWTlPaJDLQvJKYqf_syQE40TxiGbcJ4ONR_Kidm0ezq5SjAJ0UJ0nPgeFQXfa4M6d__t8R2VoteuCpMrZD_nIx55k3JF1l_ywlMYOyX0BMlKn-Ku14AJFuzYRGqBdHulzkEh4ub2rTmlrMhZnkgGCiwqNT5diOuNhiys66MFz2Qpwwk2InDBuZs6iHKXuz6JAg2M803IDyNHX0EvoYC_vq3e4mSCxnnCFzybdThOzTCKRE39r-uinXfI-1KHD49CzzGKFH6lpYb401-CIPF7MTJVa21sslwRvF0VDRUKhINg-Mmmw=w1805-h1203-no)   (https://lh3.googleusercontent.com/x9gOykCHZTCZD5z1N6o209_bRqPqWQ7o5Cna-MAvsLjtzVQVQXXJbiFtf4fMClpQuX0IfnCeW9MFgGsMsIgqtHBnhnhQptr-ciDbda906Xdv9Zz_3xPDZ0Mx7E_IHmPMn8oMVQ8eGT0Vg8xeNiWvoXvDkVd_FiZd6Q9qrD09wRm9a1_4w4AG6423nDA6D7iRzwS73AMnASaEPJstQ2gzRxQr8R8rqhhihhGCCaCdrt_muN5tI3DoVQHGhJvHitZmKJ6qTsZCQLR84lLfgSJbpItWNG334T_1yBQoH0M8d1eh6YB-5ACBsDLnOayTkIBz-fv5gSSKddBUyqUd8_asj4EvYtZk-Gy0jGV5b1e4h_BN-909xFoSeSzoE_MMD-dKdAGZ9sR7q6RIymFRJfXK_B6oCgUMKjh0vIvsri3dVrnuxPKMfL-uUEDtQqPxhBHB6XAmA_IDF8vfnf0KZSEJ36168U6SuKWpo0rR5GBFIoBTtPJtskyOiLimZ_4McKeh-zM9R1mYvceQntwLqDyTR9VEj28p4U2dDLRgdzNzSZ0dFpOu4gtu1he7q_ANWVgMaaT_bvVb2oJOvtGXSHetfrr9-dNeHsesNZLhPJLPdA=w1598-h1067-no)

After resting for about 20 minutes
I sliced into the juciest chicken I have
ever personally cooked - the wife agrees.		   Yesterday we did a stir fry on the SRG.
I like to use the roaster for the wok
because it heats the sides more than
the bottom. Besides, it is fun to cook
outside
(https://lh3.googleusercontent.com/9isBX5lmTe5Fqkg1nDtbqbZ9Y5RqKoBwthL7ymMCkj7ahFx4nj1O9lIGq_tc6UB2LZpsEXhaqkyvk1q8wVeBTKbe-RbLQ7UjDqghC7Vi-j25znZxRczw4O-i6bZN7l2Yyw0YzX5fUjgF1SsGjQuDof7jNm7WAyV52Ui5eIxpeYSdSqk1Nd9wAg6WZbs5PdieEjcJy3qdBxMxWmT7lo6Vg11fsdTXLFF4nZdDxhWM1bUwAOy1vnvo5khD-nffu6tOMH_tZ5SVJPEKGI8dTOkbuHB3vbmEn5XRsEyvuqDcUZPGHe4Idlzav5pm_jdQvt4yJU26NeGuneotDazbKmPq_0HPzmb6RDnBX7RKhvzb_tZBwI2_o8JOuyPlKDc31RzT5xi00P5QZq3MFkLsPec5rGukTzYIIrmHNcrdOD3w1IJUaVfcSnxoC23QADoo9bjXVwi4-YPsi_Io50rKmoCgzPh8khiGVLUTdrUZk9_SUIQm5Q5v_63be2pVYiAOXe3eYcBeJwtsSnjmgaYDSBGoyuwK6kkIRHUq1EqYPb5QnQFw5OuZCk00tIMq3l0-l5gZ-nGp_xeu81ePNFLB8waiTmLu8C4uPfvM49_eVy2zAA=w1598-h1067-no)   (https://lh3.googleusercontent.com/6MJ7azfOjhhHu4FAOKjkfulNUYMMT-wskkaLntIo_pRcRinLvlrYtrIePKoa2Emd-cY8t0_0K-DbzjWT1vW53jtTrbSYiCxzWpa9M_oveQJr-fJpAUHNMM1-QEvAl5KOC40xqFdxH3Cccgj0nAdNTZCNX5fmer_9hqe7QMhUsR6dGt4vBl9jb2oGDLcWiBa0WOoXwFDS8T3fOLFH3CZVzVoU7Shl9S5AXT4_r3w9Zb-EncVgGdh2QuYpZXORCrsWupr6uPNiZFeNLDL_WB67b-GzHZoPkhPsfcsvWkToBhqtIM9atRzbeC5o2i7JsyUBpWlf4uQt4PoCo719HLIAx38NyGLIJ6dxVhOA47aIcQApEkuZ4BCKqiyqhIjzOaojpyymdxkjXGC3Y-T0uHqgmCoF9VptpJAcMEE5jJW5-uroFqALg0sibKKHgCX8UIEEJPMmNiRTQBNTQappYKaWUOkygPxE5MQ0ZlwH7c9JhAg5qufQMdKh3cL8435skx8Ar-XOwhUIZbHoa_eZMLPkWF2vykQupxfAAhjZn_kb8YNBttSnBry77sMDwE-8gXTxJLskW_9G7AmmYfl5MJS7FSLlJ2rPEdTIXiZm9qXmdQ=w1598-h1067-no)
Title: Re: What are you cooking this weekend?
Post by: okie smokie on September 17, 2017, 10:39:58 PM
Quote from: sleebus.jones on September 16, 2017, 11:01:23 AM
Quote from: Kristin Meredith on September 16, 2017, 10:12:18 AM
Looks good, did you have hush puppies with it?

Nope, this is blackened catfish, so no batter to work with.  We had beer as a side.   :D

okie smokie: I just cut and pasted the link from imgur that you get when you click on the pic in your album.
like this?  https://i.imgur.com/0dtnTfq.jpg
Title: Re: What are you cooking this weekend?
Post by: Queball on September 18, 2017, 07:49:36 AM
Very Cool! PZ

Still lookin for that tutorial from pmillen on how he dissects that chicken. Yours looks interesting!
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 18, 2017, 08:20:03 AM
Quote from: okie smokie on September 17, 2017, 10:39:58 PM
Quote from: sleebus.jones on September 16, 2017, 11:01:23 AM
Quote from: Kristin Meredith on September 16, 2017, 10:12:18 AM
Looks good, did you have hush puppies with it?

Nope, this is blackened catfish, so no batter to work with.  We had beer as a side.   :D

okie smokie: I just cut and pasted the link from imgur that you get when you click on the pic in your album.
like this?  https://i.imgur.com/0dtnTfq.jpg

Check out this thread. I explain how to direct link the image so the actual pic shows up, and how to resize on the fly
https://pelletfan.com/index.php?topic=92.0
Title: Re: What are you cooking this weekend?
Post by: Kristin Meredith on September 18, 2017, 08:40:00 AM
Quote from: Queball on September 18, 2017, 07:49:36 AM
Very Cool! PZ

Still lookin for that tutorial from pmillen on how he dissects that chicken. Yours looks interesting!

I think you are looking for this: https://pelletfan.com/index.php?topic=271.0

It is under "Here's How I Cook....Chicken"
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 18, 2017, 09:49:27 AM
Quote from: Bentley  on September 17, 2017, 07:13:44 PM
I had a buddy that worked in the kitchen of a restaurant called the Refectory in Fresno in early 80's ...the loaded were arguable the best I have ever had!  I think it was cheese, bacon, scallions and sour cream!

That's exactly what these were. Hadn't put the sour cream on yet in the pic. My secret weapon is the bacon grease. I always bake my bacon no matter what I'm using it for on wire racks over a sheet pan. I brushed the bacon grease on both side of the skins before baking them. Gives great flavor, and really crisps them up.
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 18, 2017, 03:45:15 PM
I know the weekend is over, but I have a few days off work so the ravioli I mentioned earlier got pushed back to today. A few pics of those. I used the rest of the sausage that didn't get used in the rolls, and made a ricotta  mixture. Turned out really well.

(https://i.imgur.com/ad863Cml.jpg)
(https://i.imgur.com/5FvyboBl.jpg)
(https://i.imgur.com/Yks1Qlil.jpg)
(https://i.imgur.com/vl8nWdGl.jpg)
 
Title: Re: What are you cooking this weekend?
Post by: Free Mr. Tony on September 18, 2017, 03:49:37 PM
Quote from: Kristin Meredith on September 17, 2017, 07:09:58 PM
Love potato skins and yours look great.  Your sausage roll is more like Bent's calzones.  I am thinking about the small (about two bites) ones made from puff pastry.  Can almost be an hors d'oeuvre.

Not sure if it's a regional thing around here or what. Alot of the dive bars, and mom and pop pizza places have sausage rolls on their menu. They just wrap a pizza skin around a bunch of sausage. As you said, much like a calzone. Don't believe I've had the ones you are referring to, but they sound good.