What's Cooking?

[BonsaiNut]

Mmmmm... chili....

Base stock of beans and tomatoes:

Veggies:

Meat:

Let simmer for 3 hours... more coming in a bit!

 

[BonsaiNut]

Never add the mushrooms until one hour till serving - otherwise they will simply melt.

Notice the ever rising level on the pot side...

 

[Cornholio]

.

 

[OTHRider]

It’s all I’ve got to contribute on here lately,

I'm in the same boat - 1 ride in January and my knee flared up again. Soooo, it's been cooking time over here. I broke into my game stash. Venison back strap for dinner and it was so damn good that I had another for breakfast. Yellowfin on rice - superb. Thursday night was ground venison spaghetti with a small amount of spicy ground pork added for fat content. 4 lbs of belly busting delight gone by lunch today. Tonight will be dove/jalapeño poppers while resting my knee. I'm going to try a short ride on Sunday and then prepare some poke with my dorado. Cook on!

 

[Runs with Scissors]

Going the healthier route: spinach, arugula, radish greens, radishes, cherry tomatoes, red bell pepper, red cabbage, kiwi with skin on, topped with Cajun spiced Dover sole.

 

[UPSed]

Rainy day waffles.

 

[Racer X]

What

 

[Derkderkall]

Butternut squash risotto

P.i.t.a. To cook risotto.... But worth it

 

[Cornholio]

.

 

[herzalot]

I made some ribs yesterday but tried out a new “turbo” method that gets them done in about 2 hours versus the usual 5 or so hours. Confirmed that this method works and I probably won’t go back to low and slow ribs on my egg.

Used a slab of baby backs and a slab of St. Louis ribs. Rub (Dizzy Pig Dizzy Dust), mustard, rub.. indirect at 350 for 100 minutes.

Grilled corn on the cob and some asparagus to go with the ribs.
View attachment 49760
View attachment 49758
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Oh, almost forgot.. kids loved the ribs!
View attachment 49762

I'll be right there. I don't mind leftovers!

 

[Cornholio]

Soaked some corned beef overnight getting it ready for the smoker.. first shot at Pastrami.

 

[Cornholio]

 

[-ROCKY-]

View attachment 50892

Sooo how did the pastrami turn out???

 

[Cornholio]

Sooo how did the pastrami turn out???

Actually quite good! I sliced some up while it was cold which is what this is a picture of below. Once steamed/reheated it gets super tender and all that white goodness melts.

 

[-ROCKY-]

Actually quite good! I sliced some up while it was cold which is what this is a picture of below. Once steamed/reheated it gets super tender and all that white goodness melts.

View attachment 51024

Awesome!!! I love me some pastrami!!! It probably wouldn't be good if I could make it!!!

 

[Runs with Scissors]

Chicken and tri-tip kabobs. Yum!

 

[Cornholio]

Had daycare duty today so I reverse seared a tri-tip to have on hand for sandwiches this weekend.

 

[doublewide]

Made some Mongolian Beef in the slow cooker yesterday. It came out soooo tender and tasty. Just like me!

 

[herzalot]

Made some Mongolian Beef in the slow cooker yesterday. It came out soooo tender and tasty. Just like me!

...and saucy too!

 

[buggravy]

Got a new rub recipe from a friend that I put on a tri-tip and it was the bomb. I think I could eat tri-tip pretty much every day.

 

[rossage]

Got a new rub recipe from a friend that I put on a tri-tip and it was the bomb. I think I could eat tri-tip pretty much every day.

View attachment 52599

Mmmmm, properly cooked beef. All the beef I get over here in China is cooked to premium shoe leather doneness. Chewy enough to keep the toothpick makers in business.
Soon...

 

[Runs with Scissors]

Decadence. These are Slutty Brownies..

Ingredients:

Layers: Cookie dough on the bottom, Reeses pressed down into the dough.

Fudge brownie mix on top of that.

Into the oven for 30 minutes at 350 degrees.

Finished. Enough sugar to hype an elephant. Once a year may be too often

 

[MrGreedom]

Decadence. These are Slutty Brownies..

Ingredients:
View attachment 53499


Layers: Cookie dough on the bottom, Reeses pressed down into the dough.
View attachment 53500

Fudge brownie mix on top of that.
View attachment 53501

Into the oven for 30 minutes at 350 degrees.

Finished. Enough sugar to hype an elephant. Once a year may be too often
View attachment 53504

Ive done this with Oreos once and it was so good I had to swear it off. This looks even better!

 

[rossage]

Ive done this with Oreos once and it was so good I had to swear it off. This looks even better!

I make mine with canna-butter. Takes the edge off all that sugar.

 

[DangerDirtyD]

2.5 pound ribeye with truffle salt and pepper from the Corner Butcher.
https://www.cornerbutchershop.com/
As Republican as a cow can be.
My wife likes Fox News and they catered my daughter’s 1st birthday party. My cousins love ‘dem BBQs! Every bite gonna be chewed a little longer to pay for the steak. No photo because it’s mine and I ain’t sharing!

 

[DangerDirtyD]

2.5 pound ribeye with truffle salt and pepper from the Corner Butcher.
https://www.cornerbutchershop.com/
As Republican as a cow can be.
My wife likes Fox News and they catered my daughter’s 1st birthday party. My cousins love ‘dem BBQs! Every bite gonna be chewed a little longer to pay for the steak. No photo because it’s mine and I ain’t sharing!

Here’s what’s left.

I wish I were a dog. I’m gonna eat the rest off my floss tonight.

 

[UPSed]

Veggie skewers are on the grill! Filets to follow!

 

[Runs with Scissors]

Veggie skewers are on the grill! Filets to follow!
View attachment 53633

Yum!! Filet of what??

 

[SnakeCharmer]

The wife made some tasty pork ribs. Combine those with a nice baked potato and it was an excellent dinner. No pics, just a pile of rib bones picked clean.

 

[UPSed]

Yum!! Filet of what??

Filet of meat!