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    Thread: Diesels Cooking Thread

    1. 08-05-2012 01:53 AM #141
      This thread is uhhhhh-mazing!

    2. Member nobbyv's Avatar
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      08-05-2012 09:35 AM #142
      Quote Originally Posted by dieselraver View Post
      I have SO many cucumbers from the garden I'm trying to use, but am running out of recipes. This looks like a great idea for a salad. Homemade vinagrette? Recipe?

    3. Member dieselraver's Avatar
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      08-05-2012 10:49 AM #143
      Quote Originally Posted by nobbyv View Post
      I have SO many cucumbers from the garden I'm trying to use, but am running out of recipes. This looks like a great idea for a salad. Homemade vinagrette? Recipe?
      absolutely!

      olive oil
      you can use plain vinegar (white) or any type of vinegar (even balsalmic)
      1 tablespoon of whole grain mustard
      1 large pinch of sea salt
      fresh cracked pepper
      1 tsp of honey! (trust me!)


      for the oil and vinegar i try to use a 1:3 ratio blend really well and serve.

      that vinaigrette in the picture is....

      white vinegar
      olive oil
      1 tsp cumin
      1 tsp corriander
      black pepper
      maldon sea salt

      gives it a fantastic middle eastern flair to it! (you can also add optional fresh parsley or cilantro)

      enjoy!

    4. Member dieselraver's Avatar
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      08-07-2012 04:56 PM #144
      enjoy the pics!




























































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      08-07-2012 08:32 PM #145
      Those ribeyes look amazing!

    6. Member dieselraver's Avatar
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      08-11-2012 11:49 PM #146
      Quote Originally Posted by aceclimber722 View Post
      Those ribeyes look amazing!
      thanks for the nice comments!

      decided to make some lobster rolls for tomorrow bought some lobsters dirt cheap! $3.99/lb today, boiled them, then shelled.

      enjoy the pictures!



























    7. Member dieselraver's Avatar
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      08-13-2012 03:26 PM #147
      made some lobster rolls for lunch today. took a hot dog bun (a nice quality one from Arnolds) a nice big slab of butter, and heated it up in a shallow frying pan.


      enjoy the pics!



    8. Member Ryan D's Avatar
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      08-15-2012 11:08 AM #148
      Looks delicious as always.

    9. Member reddfoxx's Avatar
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      08-18-2012 01:15 PM #149
      Ohh, those look good! I've been thinking about seafood a lot lately.
      Not red, not blue- red, white, and blue

    10. Member dieselraver's Avatar
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      12-05-2012 04:52 PM #150
      I apologize for not updating lately! I will post a few of my turkey I made on thanksgiving Facebook had a picture of a similar turkey so I decided to do it myself. enjoy!

      picked up my turkey, dropped off some donations to the local church, my neighborhood was severely hit by Hurricane Sandy, we're pretty much coastal albeit just far enough inland. 5 minutes south, people were not so lucky.






      getting ready to Brine



      my brine.


      if you want the ingredients post a comment!







      3 day brine







      My turkey with its bacon coat



      Fresh Herb blend








      mid roast






      with a 30# turkey you can expect leftovers, so what to do? Turkey Pot Pie!






      made some homemade waffles. if you want the recipe.... (you know what to do!)






      a couple days ago I bought some pork bellies and decided to salt cure some bacon myself




      marinated and ready to be pressed and stuck in the fridge for 7-10 days






      also made some home made chicken soup with Matzo Balls!





      thanks for looking!

    11. Member Syndicate's Avatar
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      12-06-2012 06:51 PM #151
      ...I've been watching this thread in awe for a minute now. Everything looks great, even the lobster (and I don't eat lobster). If I could get the recipes for your turkey brine, turkey pot pie, waffles, and chicken soup. Thanks man

    12. Member dieselraver's Avatar
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      12-07-2012 12:32 PM #152
      Quote Originally Posted by Syndicate View Post
      ...I've been watching this thread in awe for a minute now. Everything looks great, even the lobster (and I don't eat lobster). If I could get the recipes for your turkey brine, turkey pot pie, waffles, and chicken soup. Thanks man

      absolutely! turkey Brine first i'll post the next ones later!
      1 cup brown sugar
      1 cup kosher salt
      1 cup apple cider vinegar
      3 sprigs fresh rosemary
      1 head garlic
      4 sprigs of fresh Thyme
      3 Sprigs of fresh Chervil
      1 halved lemon
      4 bay leaves
      1 handful peppercorns
      1 vidalia onion
      3 sprigs of fresh sage
      about 1-3 gallons of water

      combine all ingredients (except for all the water just use enough to fill a sauce pan) and bring to a simmer, allow to slightly bubble and remove from heat, fill a large pot with ice cubes and pour hot liquid over it so you can use the brine immediately. then fill giant zip loc bag (like the one pictured) until turkey is submerged.

      brine 1-4 days but be sure to rinse turkey and pat dry when done brining bring turkey to room temp as well for about 1-2 hours before roasting, this will help the turkey to
      1. dry out
      2. come up in temp (much like a steak)

    13. Member Syndicate's Avatar
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      12-12-2012 06:47 PM #153
      ...cool, thanks man.

    14. Member dieselraver's Avatar
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      12-12-2012 06:55 PM #154
      Quote Originally Posted by Syndicate View Post
      ...cool, thanks man.

      i know, i owe you the rest. i'll post em up soon! haven't had time to write them out! (Finals!)

    15. Member dieselraver's Avatar
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      12-26-2012 02:44 PM #155
      did some stir fried noodles for lunch today.






      went out for some dim sum and had some baby octopus a few days ago. fantastic!






      last night made dinner. cooked a ham, brussel sprouts, fresh cranberry sauce, sauteed mushrooms, and made my own apple pie

      enjoy the pics!



    16. Member dieselraver's Avatar
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      12-27-2012 08:05 PM #156
      wanted to make a lattice apple pie today, try a different style of doing the filling. turned out pretty damn good!





      also decided to make some Gnocchi for dinner.


    17. Member dieselraver's Avatar
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      01-05-2013 01:20 PM #157
      decided to make homemade fish and chips for lunch today... I am so full


    18. Member dieselraver's Avatar
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      01-05-2013 01:21 PM #158
      This morning was a new IHOP style recipe for pancakes. they turned out AMAZING. I never eat pancakes (hate em) today I had two.


    19. Member dieselraver's Avatar
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      02-06-2013 09:03 AM #159
      Been practicing my bacon making skills, I've been wanting to do it for some time but never had the time to do it, so finally these last few weeks I got my curing salt and got to work, been curing with a simple mixture of brown sugar, kosher salt, curing salt, and maple syrup then finishing with some great mesquite wood chunks for 5-8 hour smokes.

      here is the first batch, it was way too salty even after soaking for an hour in fresh water to rinse out the salt, I can post the process if anyone is interested.





      this is after about 2 hours





      this was after about 6 hours of smoke






      the first batch came out too salty, it will be used for cooking, such as split pea soups, other things that call for bacon or salted pork, i'll use it for cooking moreso than breakfast meat.

      the second batch was brined for substantially less time (about 1 1/2 days versus 5) and also a lot less salt was used and more maple/brown sugar was used instead. this bacon came out flavorful, smoky, with a strong taste of maple syrup. it's perfect!








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      02-06-2013 11:41 AM #160


      I love this thread.

    21. Member Syndicate's Avatar
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      02-10-2013 12:52 PM #161
      Quote Originally Posted by dieselraver View Post
      ...homemade bacon, good stuff man

    22. Member dieselraver's Avatar
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      02-11-2013 08:11 AM #162
      Quote Originally Posted by Syndicate View Post
      ...homemade bacon, good stuff man

      thank you sir!

      made home made waffles and bacon for breakfast!


    23. Member dieselraver's Avatar
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      02-11-2013 08:21 AM #163
      Quote Originally Posted by Syndicate View Post
      ...I've been watching this thread in awe for a minute now. Everything looks great, even the lobster (and I don't eat lobster). If I could get the recipes for your turkey brine, turkey pot pie, waffles, and chicken soup. Thanks man

      i just realized i owe you more recipes!!

      try the waffle recipe first

      3/4 cup flour
      1/4 cup cornstarch
      1/2 cup light weight oil (I use grapeseed)
      1 pinch salt
      1 tsp sugar
      2 tbs maple syrup
      1 egg seperated, whites beaten to stiff peaks
      1 tsp vanilla
      2 tsp baking powder
      1 tsp powder
      1 cup buttermilk

      sift dry ingredients together, beat whites in separate bowl to stiff peaks, (you will be folding this in later)

      add wet ingredients and combine thoroughly, then FOLD in the egg whites.

      put a liberal amount in waffle iron and enjoy!!


      I promise you, this will be the last waffle recipe you will ever need. yield: about 20-24 waffles, (18 including quality control taste testing)

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      02-11-2013 08:00 PM #164
      How you like your brinkman smoker? I've got one as well and haven't used it yet. I got it to do butts/sausage/ect while I do ribs/brisket on my big boy smoker.
      Quote Originally Posted by Strikelin View Post
      Sarcasm is easily calculated on vortex dude. Take 4 parts GLI lip and divide by BBS RS. If you are left with a remainder, subtract it from omgmoarlow. Profit.

      MKIV

    25. Member dieselraver's Avatar
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      02-12-2013 07:11 PM #165
      Quote Originally Posted by Uber Dook View Post
      How you like your brinkman smoker? I've got one as well and haven't used it yet. I got it to do butts/sausage/ect while I do ribs/brisket on my big boy smoker.

      considering i live in NYC with no back yard, use a propane BBQ b/c i have no where to put charcoal ashes, I LOVE IT. the brinkman is fantastic for smoking on concrete and takes up a small foot print. the smoker doesn't over heat which is what I worried about, (cooking the food instead of smoking it) I use a charcoal chimney to start up my natural wood charcoal and then add mesquite wood chunks to smoke away. I'd eventually like a larger drum style smoker with an offset fire box but that will have to wait until I get a larger house or move somewhere rural where i can throw away the ashes.

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      02-13-2013 10:52 PM #166
      Just realized its been over a year and a half and I still look forward to new posts in this thread. Good stuff as always!
      Quote Originally Posted by lojasmo View Post
      I would kick that mechanic so hard, his nuts would give him black eyes.

    27. Member dieselraver's Avatar
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      02-14-2013 10:50 PM #167
      Quote Originally Posted by noznab View Post
      Just realized its been over a year and a half and I still look forward to new posts in this thread. Good stuff as always!

      Appreciate the kind words!!! Sometimes I wonder if people actually follow or read this thread so it's nice to see people commenting (be it good or bad!)

    28. Member dieselraver's Avatar
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      02-18-2013 10:09 PM #168
      Bought an entire slab of a pig, decided to make bacon for the family, they have been asking me forever to make them some so they can have it. enjoy the pics!






      also, tonight was a beer night



    29. Member Syndicate's Avatar
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      02-24-2013 07:25 PM #169
      Quote Originally Posted by dieselraver View Post
      i just realized i owe you more recipes!!

      try the waffle recipe first

      3/4 cup flour
      1/4 cup cornstarch
      1/2 cup light weight oil (I use grapeseed)
      1 pinch salt
      1 tsp sugar
      2 tbs maple syrup
      1 egg seperated, whites beaten to stiff peaks
      1 tsp vanilla
      2 tsp baking powder
      1 tsp powder
      1 cup buttermilk

      sift dry ingredients together, beat whites in separate bowl to stiff peaks, (you will be folding this in later)

      add wet ingredients and combine thoroughly, then FOLD in the egg whites.

      put a liberal amount in waffle iron and enjoy!!


      I promise you, this will be the last waffle recipe you will ever need. yield: about 20-24 waffles, (18 including quality control taste testing)
      ...nice, thanks man. I'll give this a recipe a go this weekend.

    30. Member dieselraver's Avatar
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      02-25-2013 10:09 AM #170
      It's my wife's birthday, so I made her breakfast in bed!


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      02-26-2013 08:30 AM #171
      You signed up on a barbeque web site to give the long-time barbeque people, many them with a commercial business, advice on how to barbeque?

      "Yep! first time poster here ... I just want to share this little bit of advice to anyone who is interested in smoking ..."

    32. Member dieselraver's Avatar
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      02-26-2013 10:31 AM #172
      Quote Originally Posted by Cooper View Post
      You signed up on a barbeque web site to give the long-time barbeque people, many them with a commercial business, advice on how to barbeque?

      "Yep! first time poster here ... I just want to share this little bit of advice to anyone who is interested in smoking ..."

      lol not at all, that was in the welcome noobs thread, to the new people venturing out into the world of smoking, it was advice for first time smokers, not the old timers

    33. Member dieselraver's Avatar
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      03-02-2013 05:38 PM #173
      made an entire side (of pig) of bacon. enjoy the pictures!
















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      03-06-2013 11:46 PM #174
      Bacon!

      I am very interested in your process/recipe for the maple bacon. Looks amazing.

    35. Member dieselraver's Avatar
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      03-17-2013 04:53 PM #175
      Quote Originally Posted by ager_silvestris View Post
      :eek: Bacon!

      I am very interested in your process/recipe for the maple bacon. Looks amazing.

      ahh very easy!

      ingredients for cure

      brown sugar
      salt
      molasses or maple syrup
      seasonings (crushed bay leaf, peppercorns, etc)
      pink salt (sodium Nitrate)

      mix your cure and sprinkle liberally over pork bellies, place cure and meat in zip top bags leave in fridge for 3-7 days. i find the longer you leave it, the saltier the meat becomes. liquid will begin to accumulate after a day, flip the meat daily to allow cure to work itself into all the crevices of the meat. on last day, remove from liquid, soak in fresh water for 1-2 hours, remove from fresh water, allow to dry another day-2 days, this will form the pellicle. after this process, begin smoking for 1-8 hours. thats it!

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