The Food Thread

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  • tempo_n_groove
    tempo_n_groove Posts: 42,081
    Loujoe said:
    tempo_n_groove said:
    Loujoe said:

    @Loujoe

    I have wanted to try and spatchcock a turkey and you my friend did it!  Now I know it is a thing.

    Wondering if it would be too dry if I did it over the fire?
    I did add butter and about 1/2 bottle of pint g. It wasn't dry. Open fire...maybe to finish it off. Or a really controlled low burner. Cooked pretty fast. Maybe 3 hrs. Or a little less.
    Awesome!  TY.  I may try one here soon.  I'll let you know how it goes.
  • josevolution
    josevolution Posts: 32,308
    tempo_n_groove said:
    josevolution said:
    nicknyr15 said:
    josevolution said:
    Made fresh pasta our 1st time making it! Pot of meatballs perfect Sunday dinner 
    Wow. I just put the pasta on for my Sunday meat sauce as I saw this. No better way to eat on a Sunday! Enjoy Jose. 
    I don’t think I want to eat boxed pasta again after tonight’s dinner it was superb 😋
    @josevolution did you use a pasta maker?  Was it a pain?  Always wanted to try this.
    Made the dough in the kitchen aid and ran it through the pasta attachment just flattens it out as thin as you want it and cut it into spaghetti with pizza cutter! I need to get the cutter for pasta which has like four or five blades to make the process faster but it really was easy enough. 
    jesus greets me looks just like me ....
  • josevolution
    josevolution Posts: 32,308

    jesus greets me looks just like me ....
  • josevolution
    josevolution Posts: 32,308
    Chilean sea bass on a bed of ground sausage white cooking wine tomato and onion, topped the fish with fresh parsley sliced tomato and fontina cheese, brown the fish in the frying pan and once all the toppings are on put it in oven on broiling setting to melt the cheese. 
    jesus greets me looks just like me ....
  • Loujoe
    Loujoe Posts: 12,293
    Nice^^
  • josevolution
    josevolution Posts: 32,308

    jesus greets me looks just like me ....
  • crookedcross
    crookedcross Posts: 1,551


    Late to the Thanksgiving pics, but wanna share a turkey I smoked. I dont think I will cook a turkey another way from here on out. 15-pound bird, Webber kettle, cherry wood, no brine. Things I tried for the first time: injected with almost a whole bottle of Tony Chachere cajun butter, using canola as a binder to seaaon the outside, and spraying parkay every 45 mins or so during the cook. 4.5-hour smoke @ 275 with the last hour at 300/325 to crisp, rest for 30 mins. Every part was juicy and flavorful, gorgeous finish, and the skin was very crispy. 

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