ONSC's Cookin', Grillin', and Bacon thread

[jfz80]

Looks amazing. What’s your weight device.
I’ve got glass weights and pickle springs but they both let some bits by that float and risk spoiling. Usually Have to resort to an onion ring slice to keep em down.

Put up a few more ferments as well.
Reaper
Scorpion
Green (Unripe) pepper mix
Ghosts
Habanero up top

 

[GLTHFJ60]

That jar came with some ceramic weights that work well when the peppers are stuffed in. Really mashed down. I've had issues with peppers sneaking by the weights to the top, a d use either onion, or a paper towel under the surface of the water (below the weights) as a screen. That works too.

I need to set up a reaper ferment as well.

 

[weejub]

Our kitchen is gone until Mid DEC, so we set up the outdoor camp kitchen. Hoping to use it vs eating out LOL. We will see! The worst is no sink - going to be doing the Boy Scout 3-bucket system using a garden hose.

 

[S4Cruiser]

After my experiment with the bacon weave wrapped turkey breast, I’m doing a trial run Turducken for turkey day. If it’s not good then I won’t do it for Thanksgiving.

3.5# turkey breast trifold butterfly then layer of sausage ‘dressing’ (breakfast sausage, onions and shiitake shrooms) then chicken breast then different sausage ‘dressing’ (andouille sausage with rice) then duck breast all rolled up and wrapped in a bacon weave. Currently on the smoker doing its thang!

 

[JohnVee]

Yesterday it was only gonna be Sarah and me for T'day. Today it's 15-17 people at the lake in SC. I'll get back to NC next week with 3 days to prepare for that. Absolutely everything will have to travel with me from CLT to SC because it's 45 minutes to the closest Food Lion. Not looking forward to this challenge.

 

[S4Cruiser]

It eats!

 

[fj40z]

Found a Le Creuset cast iron skillet at a local antique store for $25 and I couldn’t leave it behind. Looked rough but had a feeling it would clean up well and give years of service. Cleaned up and reseasoned but haven’t had a chance to use it yet.

 

[S4Cruiser]

Found a Le Creuset cast iron skillet at a local antique store for $25 and I couldn’t leave it behind. Looked rough but had a feeling it would clean up well and give years of service. Cleaned up and reseasoned but haven’t had a chance to use it yet.

DANG! that did clean up great, nice find!! Seems like their stuff lasts.

 

[S4Cruiser]

Trying a twice smoked spiral cut ham. Store bought smoked ham that got rubbed with Dijon mustard and then a sweet BBQ seasoning. Will smoke until internal temperature hits 140 then apply a maple and brown sugar glaze.

 

[Pick]

Safety First!! Hope everyone had a Great Thanksgiving...
Here's our second turkey coming out of the fryer. Note the clamp bypassing the safety features on the fryer. Not sure if the thermo-coupler went out but that was the only way I could get it to run. Part of emergency plan was to remove the clamp before the fire department got there

 

[jfz80]

Nothing like a cook fest the day after thanksgiving.

Last cooked sauce of the season. Only ferments from here out.

And made a butternut squash casserole tonight based off this minus kale, sub mustard greens and way more onion. Turned out good but will tweak from here and reduce cook time.

Butternut Squash Casserole

Savory butternut squash casserole with cozy caramelized squash, kale and a cheesy Parmesan topping. Perfect for holidays or a vegetarian main!

www.wellplated.com

(Casserole pics are never pretty)

 

[fj40z]

@S4Cruiser that ham looks fantastic! How did it turn out? Would love to give that a try myself, what temp were you running your smoker and approximately how long did it take to get to 140?

 

[S4Cruiser]

@S4Cruiser that ham looks fantastic! How did it turn out? Would love to give that a try myself, what temp were you running your smoker and approximately how long did it take to get to 140?

Thanks!

It turned out good. Maybe a tinge on the dry side but that may be expected since it’s cooked twice. I ran the smoker at 275* and it took ~4 hours to hit 140*. I glazed it at the 3.5 hour mark. I’d do one again for sure.

 

[Soju]

Made a few batches of venison jerky today. First batch was sliced backstrap that I marinated for a few days.

Second batch on the dehydrator now is seasoned ground venison with a little fresh black pepper on it.

This is on top of the hickory smoked venison summer sausage I made a few weeks ago.

 

[Pick]

A friend got a Traeger for Christmas and gifted us a butt from one of his first runs. We put 6lbs of bacon on the griddle and had Christmas Eve BLT's and pulled pork sliders for lunch.... the holiday pounds don't put themselves on!!

Merry Christmas mud!!

 

[RedHeadedStepChild]

Traditional French Canadian Christmas Eve dinner.
Tourtiere (meat pie) about to hit the oven.

 

[S4Cruiser]

Beef Wellington in prep!

 

[jfz80]

The pets are scarce, my whole face is on fire, but it’s awn now. Maple bourbon Reaper Bacon jam in effect here

Verdict is in: guilty of decadent success

 

[S4Cruiser]

Hoppin Juan - rice, black beans topped with sautéed onions / peppers, grilled filet tips and cheese then placed under the broiler. Finish with green onions, sour cream and your favorite hot sauce!

 

[S4Cruiser]

I have been working on my rib game for the pellet smoker lately and I think my process followed today is a winner. Pair of St. Louis style pork ribs resting before getting cut!