The Food Thread

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  • Loujoe
    Loujoe Posts: 11,687
    Insert clever drool emoji here
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,798
    Tortillas and Rolls to work with.  Will make some slaw and some corn bread.
    I never leave it in long enough.  My challenge to myself, today, is to not take that sucker out until I can just wiggle lightly on the shoulder bone and have it pop out.  Don't go by temp

    I have ro run out for an hour or so toward the end of the expected time so this will help me, I think.  
    I'm sure it will taste great no matter what, always does.
    The love he receives is the love that is saved
  • josevolution
    josevolution Posts: 31,540
    F Me In The Brain said:
    Tortillas and Rolls to work with.  Will make some slaw and some corn bread.
    I never leave it in long enough.  My challenge to myself, today, is to not take that sucker out until I can just wiggle lightly on the shoulder bone and have it pop out.  Don't go by temp

    I have ro run out for an hour or so toward the end of the expected time so this will help me, I think.  
    I'm sure it will taste great no matter what, always does.
    Yes patience is the key! The longer the better 
    jesus greets me looks just like me ....
  • Loujoe
    Loujoe Posts: 11,687
    Lol
  • The Juggler
    The Juggler Posts: 49,590
    Cutlet.
    Corn.


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  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,798
    10 hours to goodness.
    Popped out the shoulder bone very easily.
    Shredded well....
    Tacos...a sammie....just on the plate with slaw.
    We have a race to run tomorrow am....good thing it is a short one, I ate two meals worth.





    The love he receives is the love that is saved
  • Loujoe
    Loujoe Posts: 11,687
    Great job. What type of rub? I'd like to try that someday. 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,062
    F Me In The Brain said:
    10 hours to goodness.
    Popped out the shoulder bone very easily.
    Shredded well....
    Tacos...a sammie....just on the plate with slaw.
    We have a race to run tomorrow am....good thing it is a short one, I ate two meals worth.





    That looks so good. I was thinking about what to have for dinner. I may order a carnitas burrito from a place up the street. Yum!!

  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,798
    Loujoe said:
    Great job. What type of rub? I'd like to try that someday. 
    Brown sugar, grpund mustard seed, kosher salt, basil, oregano, minced garlic.  Left out the pepper and paprika since Mrs FMe can have neither.  Tasted great, as it was....but absent any dietary restrictions I would put those both in there.

    As far as prep and cook it is as easy as it gets....the temperature and timing is the thing that always gets me.  This time (10 hours, 250 convection) was spot on.  6.5 pound bone in shoulder 

    Didn't mess with the thermo, went by feel.  Temp'd at the end, just to see, and it was 202


    The love he receives is the love that is saved
  • josevolution
    josevolution Posts: 31,540
    F Me In The Brain said:
    10 hours to goodness.
    Popped out the shoulder bone very easily.
    Shredded well....
    Tacos...a sammie....just on the plate with slaw.
    We have a race to run tomorrow am....good thing it is a short one, I ate two meals worth.





    Oh my goodness nice I’d down three four tacos with cold beers 🍻 
    jesus greets me looks just like me ....
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,111
    Looking great Brett!
    I'll ride the wave where it takes me......
  • lastexitlondon
    lastexitlondon Posts: 14,875
    On the subject of broil . We have a grill on our ovens and we call grilled anything from above or below pile a grill in a burger place or a grill on the oven. 


    this song is meant to be called i got shit,itshould be called i got shit tickets-hartford 06 -
  • josevolution
    josevolution Posts: 31,540
    lastexitlondon said:
    On the subject of broil . We have a grill on our ovens and we call grilled anything from above or below pile a grill in a burger place or a grill on the oven. 
    My oven has a broil setting it’s a gas stove! When I need to broil anything you place food on top rack in the oven and the flames come down on top of food to broil or brown the food, when I need to bake lasagna the flames heat up from the bottom of oven! Happy baking or Grilling cooking is just fun and merry Christmas to you and family 
    jesus greets me looks just like me ....
  • lastexitlondon
    lastexitlondon Posts: 14,875
    I love cooking. I couldn't work out what broiling was. So it's like grilled from above. Got it.


    this song is meant to be called i got shit,itshould be called i got shit tickets-hartford 06 -
  • The Juggler
    The Juggler Posts: 49,590
    I am currently marinating the absolute thinnest chicken breasts that have ever existed. I always overcook these on the grill. How long do you normally grill these things?
    www.myspace.com
  • Loujoe
    Loujoe Posts: 11,687
    How thin? I'd say 1/2 inch. Like 3 min a side. Then let them rest under a foil tent.i mess up chix too. But I think that tented rest helps to be less dry. Enjoy.
  • The Juggler
    The Juggler Posts: 49,590
    Loujoe said:
    How thin? I'd say 1/2 inch. Like 3 min a side. Then let them rest under a foil tent.i mess up chix too. But I think that tented rest helps to be less dry. Enjoy.
    Okay yeah I think even maybe a 1/4 inch actually for some of them 
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  • jerparker20
    jerparker20 St. Paul, MN Posts: 2,528
    Been slowly breaking in my new induction range. 

    Tonight I whipped up spaghetti alla nerro (zucchini pasta) with some shrimp and roasted cherry tomatoes. Delicious and simple.


  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,798
    Nice plating, looks great!
    The love he receives is the love that is saved
  • Ms. Haiku
    Ms. Haiku Washington DC Posts: 7,368
    jerparker20 said:
    Been slowly breaking in my new induction range. 

    Tonight I whipped up spaghetti alla nerro (zucchini pasta) with some shrimp and roasted cherry tomatoes. Delicious and simple.


    YumYum!
    There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
    The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird

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