ONSC's Cookin', Grillin', and Bacon thread (1 Viewer)

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Trying round two of the pepper jelly bacon. This time I soaked them overnight in a diluted jelly mix so they could soak up more of the heat. Only a pound or so, some reaper, some jalapeño.

Also some dry rubbed ribs just went in the smoker. Pics when it’s done.
 
Sorry if i ate it all before the pics bro.

James knocked it out with the candied bacon and bbq ribs. I made a spicy slaw we forgot to even bring out ha.

Been working on a ghost pepper bacon jam today that turned out amazing.
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Seems mud wont upload close up pics? Too big. Resizing doesnt work.
 
Rajas poblanos. Or poblano strips.

Roasted then sauted with onion in a mexican crema and cheese sauce. Oh my. Were good with steak soft tacos but i imagine with about anything. Or solo.
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2 kinds of homemade jerky today. Beef, traditional. And pork Chinese style (fish sauce, Chinese 5 spice, soy, etc... then brushed with honey and sprinkled with toasted sesame seeds.)

Both currently cooling. Spent about 9 hours in the dehydrator today.

I shall be bringing them to Logan’s Run. Come grab a taste.
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The dehydrator I have is circular one. So, it’s circle jerky. :rofl:
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Ever made biltong? If not, might consider it. A colleague at my old job used to make it an it was soooooo good. I haven't had it in a decade :(

Biltong - Wikipedia
 
I'm at my parents house and I think I'm officially banning my family (parents and brother) from the kitchen until I deem the table ready to go. They've been digging in like wolves every night before I'm even done with stuff. They've ruined my photo ops! I was insanely impressed with the color on the seared scallops last night and the fancy dancy chive & bacon sprinkles (they started eating them before I had put on the finishing touches) and the Wienerschnitzel tonight (same thing).

How can I prove my awesomeness to the world wide world if I can't show photographic proof??????????? Hmmm. Maybe I shoulda put this in the TORT thread.
 
Made EVEN more jerky. 2 lbs of teriyaki and 2 lbs of regular.

Working on marinating 2 candied smoked bacons, one reaper/habanero and one strawberry siracha. As well as a brisket.

Should be a good dinner tomorrow. :)
 
I'm at my parents house and I think I'm officially banning my family (parents and brother) from the kitchen until I deem the table ready to go. They've been digging in like wolves every night before I'm even done with stuff. They've ruined my photo ops! I was insanely impressed with the color on the seared scallops last night and the fancy dancy chive & bacon sprinkles (they started eating them before I had put on the finishing touches) and the Wienerschnitzel tonight (same thing).

How can I prove my awesomeness to the world wide world if I can't show photographic proof??????????? Hmmm. Maybe I shoulda put this in the TORT thread.

Make a Torte, and submit it to the TORT thread
 
Is this your Forte?

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Recipe for that sauce?

Kinda my adaptation of a dinner i had.

Peppers
Onion
Table creme
Cheese

—roasted 4-5 pablanos on the grill 1-2 min a side till charred. And 5-6 min a side on the onion slices till cooked.
—Put the peppers in a bag for 10 minutes to sweat and then remove skins before slicing into strips.
—Toss roasted peppers and onions in skillet on medium and stir in ~1/2cup of crema mexicana and then maybe 2 cups of a good melty cheese. I used cojito.
—Spices as desired (paprika and cumin here) and serve it up.
 
Yur my boy Blue!!!!!

Brisket went in slightly after 4am.
Just came out. It’s a smaller one.
More candied bacon in the smoker.

4 batches. 2 batches each of
- reaper jelly/habanero
- strawberry siracha

1st batch of reaper came out a little inconsistent, probably due to being on the bottom shelf.
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It’s HOT! The overnight marinade finally did the trick.
More to come.
 
Some finished product.

The strawberry siracha is still doing it’s thing.

Thinking I’m going to turn the bacons into spreads.

Also made a fresh coleslaw and a trifle.
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I don't enjoy spicy foods but I must admit y'all are making me hungry
 

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