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Author Topic: Kitchen adventures of 1Bigg_ER  (Read 94852 times)

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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #134 on: May 23, 2015, 02:54:17 PM »
Who doesn't like pies and burgers. What if you could put the two together........







Sprinkled some smoked paprika for color



425 degrees for 20 minutes then dropped the temp to 400. Probed for internal temp. I was looking for 135-140. I ground my own beef.





OOOOOOOH YEEEEEAAH!!
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Offline drholly

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Re: Kitchen adventures of 1Bigg_ER
« Reply #135 on: May 23, 2015, 03:00:02 PM »
That is a beautiful meat pie! - Spurs lots of ideas. Thanks!
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #136 on: May 24, 2015, 10:38:23 AM »
I was trying to make a roled ham and cheese omelette but I don't have a small baking sheet so I decided to use my lodge cast iron loaf pan. I worked great, too Well as a matter of fact. Problem is egg puffed up so much that I couldn't roll it.



We still had great breakfast though



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Offline muebe

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Re: Kitchen adventures of 1Bigg_ER
« Reply #137 on: May 24, 2015, 10:43:46 AM »
Wow!
Looks awesome!
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Offline drholly

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Re: Kitchen adventures of 1Bigg_ER
« Reply #138 on: May 24, 2015, 03:39:46 PM »
My wife and daughters are at the lake - I slept in and had... Cheerios  ??? :-[

Your breakfast is a work of art! Beautiful!
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Offline djm3801

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Re: Kitchen adventures of 1Bigg_ER
« Reply #139 on: May 24, 2015, 10:58:46 PM »
now THAT is breakfast. Ah.. no Cheerios, thanks.
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #140 on: June 05, 2015, 10:03:23 AM »
Duck fat Hasselback potatoes.

Yukon gold potatoes, salt, pepper and duck fat.

Oven, 425 degress.
Slice potatoes almost all the way through. Rub with fuck fat. Can't do much seasoning until the slits start to open up a bit.
After 15 minutes baking, brush with more duck fat and season with salt and pepper. Get the seasoning in the slits.
You should have duck fat in the pan by now, baste the potatoes every 15 minutes until they're done.
For potatoes to taste really good one has to be generous with the salt. There's no way around it.




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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #141 on: June 05, 2015, 06:36:18 PM »
Not sure if this qualifies as "kitchen" but I'd hate to start a new thread.
Country style pig ribs, not quite braised roasted then grilled.
I don't use too many spices in my cooking. I like the meat to shine through. This was just sauteed onions, salt and pepper, a few crashed garlic cloves.




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Offline drholly

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Re: Kitchen adventures of 1Bigg_ER
« Reply #142 on: June 05, 2015, 08:14:22 PM »
If they tasted anything like the looked - YOWSA! I like your kitchen!
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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #143 on: June 05, 2015, 08:54:07 PM »
Quote from: drholly on June 05, 2015, 08:14:22 PM
If they tasted anything like the looked - YOWSA! I like your kitchen!

My 3 year old had to be restrained.
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Offline highball

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Re: Kitchen adventures of 1Bigg_ER
« Reply #144 on: June 05, 2015, 09:50:58 PM »
wow, your food and pictures are amazing
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Offline djm3801

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Re: Kitchen adventures of 1Bigg_ER
« Reply #145 on: June 06, 2015, 10:50:56 AM »
Looks great. Recently had what they call Hog Wings - pork shanks that were grilled or smoked a bit - not sure how the restaurant prepared them - but they were great. I need to find a butcher who has them. Served as an appetizer but could be a main course.
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Food - It's all good.

Char Broil 4 burner RED
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Masterbuilt 40" ss electric smoker
WSM 18"
Large Big Green Egg
Roundboy wood burning pizza oven
Master Grill 3 burner
18" Old Smokey
Chef's Choice 610 slicer - Great tool
New Pit Barrel Cooker (PCB)
Retired Char Broil smoker (RIP old friend)

Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #146 on: June 07, 2015, 08:08:04 PM »
Quote from: djm3801 on June 06, 2015, 10:50:56 AM
Looks great. Recently had what they call Hog Wings - pork shanks that were grilled or smoked a bit - not sure how the restaurant prepared them - but they were great. I need to find a butcher who has them. Served as an appetizer but could be a main course.

I just had cow Wings yesterday. I found beef short ribs with very little meat left on them. They go great with adult beverages

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Offline 1Bigg_ER

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Re: Kitchen adventures of 1Bigg_ER
« Reply #147 on: June 07, 2015, 11:15:44 PM »
Grilled another rack of lamb today. My seven year old demanded that I do this.



Got some red wine reduction sauce, rice pilaf.



I like to dress up Sunday dinners.


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Offline drholly

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Re: Kitchen adventures of 1Bigg_ER
« Reply #148 on: June 08, 2015, 02:11:48 AM »
Oh my goodness.... I am 7 again!
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