The Food Thread

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  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    rgambs said:
    Smoker is running at 232F so that's just right.  I'm just overcooking everything.  I'll cook the tenderloin to 145F and pull it and it should be good, hopefully it will have a bit of crust.

    I just went back and read that you're cooking to time. This might be what's causing your meat to dry out.  If I could, I'd suggest probing the meat for temp rather than cooking to time. There are too many variables when it comes to how meat will cook. It doesn't seem like it would, but things like humidity, air temp, the fibers of the meat itself and other things can affect how effectively your meat cooks. I cook just about everything to temp. The only ones I ever do to time are ribs and wings. Some meats will cook differently one from one cook to the next. That's why I've had some briskets take just 9 hours to cook and others take 15 hours. Anyway, food for thought.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • Cliffy6745
    Cliffy6745 Posts: 34,026
    WHERE IS MY FISH!?!

    Says it's on the truck for delivery
  • lmckenney24
    lmckenney24 Posts: 2,101
    Cliffy6745 said:
    WHERE IS MY FISH!?!

    Says it's on the truck for delivery
  • Cliffy6745
    Cliffy6745 Posts: 34,026
    I’m trying!!!
  • lmckenney24
    lmckenney24 Posts: 2,101
    Sashimi....I've had a few beers so my knife skills were not restaurant quality.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    Noice!
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,080
    lmckenney24 said:
    Sashimi....I've had a few beers so my knife skills were not restaurant quality.
    Looks good. I'm not in a cooking mood tonight. I think dinner will be a grilled cheese and tomato sandwich with sweet/hot mustard - and a side of Ore-Ida crinkle cut fries. Easy peasy. But I do plan on whipping up a pot of turkey chili this weekend. I will post those photos.

  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091

    Not my best. Far from my worst. Didn't get a great smoke ring, but still......brisket

    We are the facilitators of our own creative evolution.--Bill Hicks
  • lmckenney24
    lmckenney24 Posts: 2,101
    Porchsitter said:

    Not my best. Far from my worst. Didn't get a great smoke ring, but still......brisket

    Looks great bro!!
  • jeffbr
    jeffbr Seattle Posts: 7,177
    Porchsitter said:

    Not my best. Far from my worst. Didn't get a great smoke ring, but still......brisket

    Looks good, and looks like you retained good moisture! Did you trim the fat cap before the smoke? What internal temp did you reach before you pulled it?
    I pulled a pork loin out of the freezer, cured it for several days and smoked it. Made a nice Canadian bacon style pork for thin slicing. Made some killer paninis which I forgot to take a pic of.


    Smoked a turkey, and will use some of it for a big turkey pot pie this weekend. Quarantine smoking in full effect.
    "I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    lmckenney24 said:
    Porchsitter said:

    Not my best. Far from my worst. Didn't get a great smoke ring, but still......brisket

    Looks great bro!!
    It definitely was tasty but a touch on the dry side which was disappointing. My mistake was I had a work emergency that popped up out of nowhere and so I had to boot up the laptop which cost me about 30 minutes. My temps were good, but I guess I missed my window of prime moisture. Either way, it was still good and now I have plenty leftover which is great for me.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    edited April 2020
    Both the brisket and smoked pork look great

    So I cooked burgers for my wife and I....a cheesesteak for the 5 year old.
    He ate a few bites and said it was nasty.
    I ate the other half of his steak and it was grinding.
    Anyway, after he finishes the one half he told me that he was going to give me a bad review
    I jokingly stated that if he gave me a bad review people might not want to come to daddy's cafe.
    The little puke scampered off and came back with a note for me.

    His review:


    I laughed hard enough that I looked beyond his creative spelling.
    I do not like your food.
    Tough fucking critic!
    The love he receives is the love that is saved
  • hedonist
    hedonist Posts: 24,524
    A chip off the ol' block, I'd say.  The kid'll be ordering sushi like his dad in no time :lol:

    Those meals up there look meaty, beaty, big and bouncy.  Nice job!
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    Yeah that is the truth!
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    Can't get the picture to upload, oh well. I checked on the pork tenderloins after an hour and 10 minutes and they were already at 153, so I yanked them out right away.  Perfect, juicy, medium...no bark obviously, but damn tender.  Wifey was impressed and that's pretty rare.  
    Monkey Driven, Call this Living?
  • Cliffy6745
    Cliffy6745 Posts: 34,026

  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    Oh, wow.
    That looks amazing.
    How is your rice game?
    The love he receives is the love that is saved
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,809
    If that were in front of my wife and I you would see a race for the sashimi, lol.  Other stuff looks good....but, damn.
    Ponzu?  Soy?  Tamari?
    Any wasabi?  (Oh the real shit, I can just eat globs if it by itself)
    The love he receives is the love that is saved
  • hedonist
    hedonist Posts: 24,524
    Impressive!
  • Long Red
    Long Red NY Posts: 185
    edited April 2020
    Filipino fusion of sorts with garlic rice and black beans topped with a fried duck egg. *EDIT: damn that picture looks terrible in this format. I assure you it was delicious. 

    Post edited by Long Red on

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