Cooking and Dining

[mac5155]

Then I don't think you can go wrong with a pit boss!

How about a traeger timberline XL...

[Dickie Dunn]

Anyone done leg of lamb before? It’s my plan for Easter but I’ve never roasted one before.

[Shyster]

I've done Alton Brown's "Silence of the Leg O' Lamb" recipe before, and it came out nice. The recipe calls for indirect grilling, but the oven would work too.

https://www.foodnetwork.com/recipes/alt ... pe-1910085

[MrKennethTKangaroo]

I made chorizo cabbage and potato soup tonight. Because everything else in Pittsburgh sucks right now

[Dickie Dunn]

I've done Alton Brown's "Silence of the Leg O' Lamb" recipe before, and it came out nice. The recipe calls for indirect grilling, but the oven would work too.

https://www.foodnetwork.com/recipes/alt ... pe-1910085

Ended up smoking a 5 pound boneless leg. Three hours at 250. Might be the best thing I’ve ever made.

[DigitalGypsy66]

I made chorizo cabbage and potato soup tonight. Because everything else in Pittsburgh sucks right now

This sounds good. Well not the everything in Pittsburgh sucks right now bit, obviously. What did you use for a recipe?

[MrKennethTKangaroo]

I made chorizo cabbage and potato soup tonight. Because everything else in Pittsburgh sucks right now

This sounds good. Well not the everything in Pittsburgh sucks right now bit, obviously. What did you use for a recipe?

3 links of chorizo (about 12 oz)
5 yukon gold potatoes in bite sized pieces
1/4 head of cabbage shredded
One onion
4 cloves garlic
Bay leaf
Chicken stock 32 oz
Salt and pepper to taste

Add 3 tbsp of oil. Add onion and garlic and cook 5 minutes. Add chorizo and bay leaf. I usually take the chorizo it of its casing and make bite sized balls. Cook about 5 minutes. Add potatoes and cook till they get soft (5-7 minutes). Add cabbage. Add stock. If stock doesn't cover of the soup totally, add water or more stock. Bring to boil, then cut heat and simmer until potatoes are cooked thru. Then salt and pepper to taste

I usually make noodles on side and add them when ready.

I prefer chorizo made at the meat counter but Johnsonville is OK

[DigitalGypsy66]

Thanks. I think I'll try to get that one in next week before it gets too hot down here.

[DigitalGypsy66]

OK, that was very good. I used pre-shredded coleslaw cabbage, due to my lack of kitchen utensils in my rental house.

[MrKennethTKangaroo]

I used to use pre shredded cabbage back in the day but decided it was a waste. I usually just make slaw with whatever is leftover.

The key to the dish is finding the best, most flavorful chorizo you can

[DigitalGypsy66]

I used this:



Very good flavor. I hadn't made anything with chorizo other than Huevos con chorizo like 15 years ago. Good stuff.

[RonnieFranchise]

Got a nice but small tri tip from Whole Foods the other day. There are only 3 of us now so it was perfect. Did it in what the internets say is the traditional Santa Maria way and it was amazing.

I don't find tri tip around these parts too often so I usually snag it when I do. It is quickly becoming my favorite cut to grill. It is usually pretty inexpensive. Meijer over in Youngstown has it often but it's in the pre-seasoned package and I haven't found one of those I like yet.

https://www.simplyrecipes.com/recipes/s ... e_tri_tip/

[tifosi77]

Tri-tip is a little bit more expensive here, I think in part because it's so popular in SoCal and Central Coast regions. But the tradeoff is that the cut is utterly ubiquitous; I have close to a dozen groceries within about 3 mikes of my house (including 2 Trader Joe's), and I woukd be willing to bet every single one of them has tris at the butcher, and many of them will have packed/marinated versions as well (for those grillers on the go). I think I could even get it at the Target and Walmart locations near me, if I so chose (I do not, but the point remains), and it's usually one of the first things to sell out at the traveling butcher at the Saturday farmer's market.

Santa Maria style bbq is my favorite for large get togethers. The dearly departed Freddy would recoil at the use of the term 'bbq' in this case; he would be wrong to do so, but such is life.

[RonnieFranchise]

Apparently it is supposed to be done over oak but all I had was applewood chunks. It was great anyway.

[tifosi77]

'Supposed'

White oak is what is plentiful in the Santa Maria area, so that's why it's common. (White Oak is also the exit off the 101 to get to our old neighborhood in Encino, but that's not important right now) What is more important imo is whatever hardwood fuel you have that will yield flavorful smoke via low heat direct grilling. No coals, please (unless supplemented with chips/chunks).

[count2infinity]

So I've been kinda getting more and more into baking... it's weird. Never liked it before, but now that I've started doing it, there's just something soothing about the process.

I made a lemon chiffon cake with lemon buttercream and raspberry jam filling over the weekend for mothers day. The texture on the cake was incredible. By far my favorite bake that I've done.

[mac5155]

Made Pig Shots yesterday on the smoker. Maybe my new favorite appetizer. Slice of kielbasa, wrapped with bacon to make a little shot glass, and stuffed with cream cheese, cheddar cheese and diced jalapeños. Smoked for an hour and a half at 250.

[NTP66]

That sounds delicious.

[mac5155]

They were amazing. Usually my go to app is jalapeño poppers, but these are definitely in the rotation now. They weren't overly difficult to make either. About 15 minutes to make 3ish dozenc

[Viva la Ben]

Mario Batali looks like what he is.

[mac5155]

*chef's kiss*

[tifosi77]

Batali is a chump. I learned so much from his shows, and for him to turn out to be such a douchenozzle is maddening.

Watch the Spain road show he did with Gwenyth Paltrow 12+ years ago; his on-camera antics with the female co-presenters was often super cringey, and with the knowledge of hindsight comes off even more loathsome.

[Nuge]

Made salmon on the blackstone tonight. Turned out perfect. I used a simple glaze. Brown sugar, soy sauce, and dijon. It blackened perfectly. I love it when I try something on a whim and it goes exactly like I hoped

[dodint]

Giant Eagle has these on sale:



For those of you that like salmon but prefer to experience it in a tubular form.

[NTP66]

What kind of uncultured swine eats a salmon hot dog?