Who's making what today?

[Dusty]

Originally Posted by mark46th

To become a famous chef these days you have to have multiple tatoos and bad hair...

lol I've only been personally acquainted with 3 chefs in my life(4, if you count Boyardee); one's my son. They're all highly intelligent and funny.

I don't think those people on the cookoff shows are indicative...might be wrong.

[mark46th]

Next time I will use pink font! That was a joke referencing Guy Fieri, Ann Burrell, etc... I didn't say any one wasn't smart or successful. They are making yai baht on TV. But somewhere along the line, they made some bad personal choices. I have a tattoo but I was drunk, stupid and immediately regretted it.

[Dusty]

Originally Posted by mark46th

Next time I will use pink font! That was a joke referencing Guy Fieri, Ann Burrell, etc... I didn't say any one wasn't smart or successful. They are making yai baht on TV. But somewhere along the line, they made some bad personal choices. I have a tattoo but I was drunk, stupid and immediately regretted it.

Don't get me wrong; I wasn't being confrontational-just don't know that many chefs and find it hard to believe that the majority are buffoons based on the ones I know.

Of course I get surprised every day, lately...

[mark46th]

I know you weren't Dusty-

[PSM]

My wife picked up 3 racks of these and cut them in half.

I've been on Smoking Meats Forum for years, but have never the 2-2-1 method with ribs. It's 2 hours smoked, 2 hours foil wrapped, and 1 hour smoked.

I did a home made dry rub I've used for years and smoked (don't have my smoker yet, so used the Weber gas grill with smoke tray) with hickory for 2 hours. I wanted to use bourbon during the wrapped 2 hours, but didn't want to waste any. So, I used a water bottle to make a sprinkler by drilling tiny holes in the cap. Worked like a charm. When I took it out after the 2 hour foil time, it was done. The baked beans still had an hour and a half to go. I put a little SBR's sauce on the meat and stuck it in the oven on "keep warm".

I wanted to use about 225°, but the Weber would not go lower than 244°, which is probably why I lost the last hour of smoking.

The meat was fall-off-the-bone tender which I don't care for. It seems to lose flavor when it's that tender. The bourbon and store-bought sauce added the flavor it had at the table. The recovered au jus was great! I just didn't know what to do with it. But I saved it.

Foil wrapped ribs always seem to lose their taste, to me, but I want to get the bourbon flavor in them. Perhaps less time in foil or just spraying it on during the smoking. Maybe even a marinade. Oh well, I've got 2 and a half more racks to play with.

We had coleslaw, too, but it was left over from another meal.

ETA: The second pic is with just the rub. The fourth is after an hour in the "keep warm" with sauce.

Pat

[Lan]

Looks delicious Pat!

[mark46th]

Lookin' good!

[cbtengr]

Originally Posted by PSM

My wife picked up 3 racks of these and cut them in half.

I've been on Smoking Meats Forum for years, but have never the 2-2-1 method with ribs. It's 2 hours smoked, 2 hours foil wrapped, and 1 hour smoked.

I did a home made dry rub I've used for years and smoked (don't have my smoker yet, so used the Weber gas grill with smoke tray) with hickory for 2 hours. I wanted to use bourbon during the wrapped 2 hours, but didn't want to waste any. So, I used a water bottle to make a sprinkler by drilling tiny holes in the cap. Worked like a charm. When I took it out after the 2 hour foil time, it was done. The baked beans still had an hour and a half to go. I put a little SBR's sauce on the meat and stuck it in the oven on "keep warm".

I wanted to use about 225°, but the Weber would not go lower than 244°, which is probably why I lost the last hour of smoking.

The meat was fall-off-the-bone tender which I don't care for. It seems to lose flavor when it's that tender. The bourbon and store-bought sauce added the flavor it had at the table. The recovered au jus was great! I just didn't know what to do with it. But I saved it.

Foil wrapped ribs always seem to lose their taste, to me, but I want to get the bourbon flavor in them. Perhaps less time in foil or just spraying it on during the smoking. Maybe even a marinade. Oh well, I've got 2 and a half more racks to play with.

We had coleslaw, too, but it was left over from another meal.

ETA: The second pic is with just the rub. The fourth is after an hour in the "keep warm" with sauce.

Pat

Those are some Kick Ass Ribs! Nice shrink and great color. I smoke with a Weber Smoky MTN. 22.5 and have always used the 2-2-1 method, except I cut it back to 2-2- .5 as the ribs were plenty done. The Smoking Meat Forum is a great source. The first time I smoked ribs I could not believe that I could do smoked meat that was that good and when I did pork shoulders for the first time I just about wet my pants, it was that good.

[Stobey]

Team Sergeant, can you help me? Do you perhaps know how to make a giant "roulade" bread dumpling? My mother and sister used to make them with Suaerbraten and Fricasee'd Chicken. I have looked on many food websites; but they only have the small "mini" dumplings - and most of them have onions, spices and other stuff that were never included in the dumpling loaf I remember. This sucker, even before you immerse it in boiling water is almost the size of a small loaf of bread. I know that they used perhaps a dozen eggs, bread cubes (perhaps from an entire loaf, I don't remember) and flour. (Don't remember the quantity of that either. I never made one myself.)

Do you know any recipes for this gargantuan dumpling loaf that doesn't call for specific spices, onion, or meat? Just a plain "loaf" bread dumpling? Any input you could give me for one of these critters would be greatly appreciated. Thanks!!!

[Team Sergeant]

Originally Posted by Stobey

Team Sergeant, can you help me? Do you perhaps know how to make a giant "roulade" bread dumpling? My mother and sister used to make them with Suaerbraten and Fricasee'd Chicken. I have looked on many food websites; but they only have the small "mini" dumplings - and most of them have onions, spices and other stuff that were never included in the dumpling loaf I remember. This sucker, even before you immerse it in boiling water is almost the size of a small loaf of bread. I know that they used perhaps a dozen eggs, bread cubes (perhaps from an entire loaf, I don't remember) and flour. (Don't remember the quantity of that either. I never made one myself.)

Do you know any recipes for this gargantuan dumpling loaf that doesn't call for specific spices, onion, or meat? Just a plain "loaf" bread dumpling? Any input you could give me for one of these critters would be greatly appreciated. Thanks!!!

Wow! Sorry I don't think that is classic French cuisine. You might try a Google search!!!

[PSM]

Egg foo young and, in honor of the day, Spring rolls. My wife made the rolls. I love that cast iron wok!

Pat

[Guy]

Lamb, Chicken, Beef wrap with spicy peach yogurt and "thinly" sliced red/yellow peppers and onions.

[Team Sergeant]

Originally Posted by Guy

Lamb, Chicken, Beef wrap with spicy peach yogurt and "thinly" sliced red/yellow peppers and onions.

I like your approach, when in doubt add all the proteins.

What's in the "spicy peach yogurt" that sounds great!

[Guy]

Originally Posted by Team Sergeant

I like your approach, when in doubt add all the proteins.

What's in the "spicy peach yogurt" that sounds great!

I tried the 1st one with just peach yogurt however, the wife said it was too sweet w/o any hot/spiciness.

So, I mixed the yogurt with some red peppers and hot chili sauce.

[Gypsy]

A friend works for a food broker, she recently received a 10 lb bag of red lentils and gave me some.

Found this recipe online...it is excellent!

Lentils (Dal):

1 cup masoor dal red lentils, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
1 (1/2-inch) piece ginger, peeled and minced
2 medium tomatoes, diced
1 serrano chile, sliced in 1/2, optional

Tempering oil (bagaar):

1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Generous 1/2 teaspoon turmeric powder
1/2 teaspoon paprika or bafaat powder
1 tablespoon vegetable oil
Handful chopped fresh cilantro leaves

Directions

Put the lentils in a strainer and rinse them under running water. Add
them to a bowl, cover with water and let soak for 30 minutes. Drain
and set aside.

In a medium saucepan, combine 2 cups of water, the onions, garlic,
ginger, tomatoes, chile, if using, and the lentils. Bring to a boil
over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT
YET; it will toughen the lentils, thereby lengthening their cooking
time. Lower the heat, cover the pot with a lid and gently simmer until
the lentils are tender, almost translucent, and almost falling apart,
about 30 to 40 minutes.

Whisk the lentils, releasing its natural starch, and mash some them so
the mixture becomes thick. Add salt, to taste.

Tempering oil (bagaar):

In a small bowl, combine the cumin and mustard seeds. In another
bowl, combine the spice powders.

In a small skillet, over a medium-high flame, warm 1 tablespoon
vegetable oil. Once the oil is shimmering, add seeds and immediately
cover so you don't get covered in spluttering oil! Add the
spices. They should sizzle and bubble a little - that's the blooming
and it's exactly what you want. Don't let them burn. The mixture
should bloom for about 30 seconds, no more.

Pour the oil mixture into the lentils, standing back so you don't get
hurt when the mixture splutters again. Stir to combine. Transfer the
lentils to a serving dish and garnish with cilantro.

Can add splash of fresh lemon juice before serving.


I did add the fresh lemon juice and extra cilantro...because that's how I roll. Also I substituted a jalapeno since I didn't have a serrano.