This thread is uhhhhh-mazing!
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....
1 tsp cumin
1 tsp corriander
maldon sea salt
gives it a fantastic middle eastern flair to it! (you can also add optional fresh parsley or cilantro)
enjoy the pics!
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!
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
if you want the ingredients post a comment!
3 day brine
My turkey with its bacon coat
Fresh Herb blend
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!
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)
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!
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.
decided to make homemade fish and chips for lunch today... I am so full
This morning was a new IHOP style recipe for pancakes. they turned out AMAZING. I never eat pancakes (hate em) today I had two.
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!
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)
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.
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
It's my wife's birthday, so I made her breakfast in bed!
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 ..."
made an entire side (of pig) of bacon. enjoy the pictures!
ahh very easy!
ingredients for cure
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!