What's Cooking?

[Flysmallie]

20 hours ago, ness said:

Wifey's choice tonight. Probably the best thing we've made in a long time. Beef Stroganoff:

That’s beautiful. 

[BilletHead]

Hearts and stars waffles for breakfast,

 Happy Sunday morning everyone! I opted for orange marmalade and Pat syrup.

 

[snagged in outlet 3]

Duck is on the menu. 
https://www.instagram.com/p/CSUv3RHDei6/?utm_medium=copy_link

[BilletHead]

                  Picked a bunch of cherry tomatoes this morning and I mean a bunch. 

   Hoping I would have enough for a new dish. Cherry tomato tart,

Cherry Tomato Tart Recipe - How to Make a Tomato Tart | Hank Shaw (honest-food.net)

             Turns out I did. This would be something new as I have never made my own so a first was about to happen. Lots of the ingredients came from the garden like herbs and serrano peppers and the fat for the crust would be my rendered goose fat.  I used one serrano pepper but think up to five would work as I seeded and deveined the one I used So here we have it ready for the oven I might add I got to use one of Pat's fire king dishes too,

  Out of the oven and cut ready to be served,

 Ladies and gents we have another keeper. No reason why a couple thin sliced heirloom full sized maters will work too. 

 

[MOPanfisher]

Ok yu masters of the brisket, I need your advice.  I am going to attempt my nemesis this weekend, a brisket.  I have one from the last butchering, so it isn't a big fatty one from the store, will be smaller and leaner.  So my paln, such as it is, is to brine it overnight in my regular brine and then out it on the smoker early on Sunday morning, sa by 0600 with the intent of having it ready by 5 pm.  Is that long enough to go low and slow to reach that magic temp of 203?  And at what temp should I run the smoker?  It is an electric smoker so easy to operate at whatever temp I want, but doesn't give a heavy smoke, which is why my brine has a heavy dose of liquid smoke it it.  Brine is 1 cup of salt, one quarter cup sugar a big dose of liquid smoke and whatever else I happen to find lying around.  Already have hime made bbq sauce and plenty of rub to apply.  Do I need to spray it occasionally?  Bag it after x number of hours?  I say it is my nemesis because I have had them come out dry, medium rare and tough, and about every thing in between, the only "good" one I made involved slicing it up and putting it in a crock pot for a few hours, but I would just once like to have one right off the smoker that I liked.

[rps]

22 hours ago, MOPanfisher said:

Ok yu masters of the brisket, I need your advice.  I am going to attempt my nemesis this weekend, a brisket.  I have one from the last butchering, so it isn't a big fatty one from the store, will be smaller and leaner.  So my paln, such as it is, is to brine it overnight in my regular brine and then out it on the smoker early on Sunday morning, sa by 0600 with the intent of having it ready by 5 pm.  Is that long enough to go low and slow to reach that magic temp of 203?  And at what temp should I run the smoker?  It is an electric smoker so easy to operate at whatever temp I want, but doesn't give a heavy smoke, which is why my brine has a heavy dose of liquid smoke it it.  Brine is 1 cup of salt, one quarter cup sugar a big dose of liquid smoke and whatever else I happen to find lying around.  Already have hime made bbq sauce and plenty of rub to apply.  Do I need to spray it occasionally?  Bag it after x number of hours?  I say it is my nemesis because I have had them come out dry, medium rare and tough, and about every thing in between, the only "good" one I made involved slicing it up and putting it in a crock pot for a few hours, but I would just once like to have one right off the smoker that I liked.

 Aaron Franklin brisket. The master. I have followed his advice for years. When I tell my wife I am going to smoke a brisket she purrs.

https://www.foodfirefriends.com/aaron-franklin-brisket-recipe/

[Johnsfolly]

On 8/8/2021 at 9:48 AM, BilletHead said:

Hearts and stars waffles for breakfast,

 Happy Sunday morning everyone! I opted for orange marmalade and Pat syrup.

 

No honey?

[BilletHead]

14 minutes ago, Johnsfolly said:

No honey?

           Not yet!

[Johnsfolly]

On 8/8/2021 at 9:48 AM, BilletHead said:

Hearts and stars waffles for breakfast,

 Happy Sunday morning everyone! I opted for orange marmalade and Pat syrup.

 

That is a great looking waffles iron. I've seen the standard iron but never one with those hearts and stars.

[MOPanfisher]

2 hours ago, rps said:

 Aaron Franklin brisket. The master. I have followed his advice for years. When I tell my wife I am going to smoke a brisket she purrs.

https://www.foodfirefriends.com/aaron-franklin-brisket-recipe/

I will try but my wife don't purr, she growls!