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Any cooks here? Grillers? Smokers?


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M experience is that a cooking thread is usually a pretty good thread. 

Especially if you are looking for something to make or need new ideas.  

I am a single guy and do a lot of cooking especially since there are no fast food places that deliver out here and the nearest place to pick up something is half hour away.  

 

I bought an Xlarge Big Green Egg a year ago and it has got some pretty good use to it.  

It was a bear to bring home and assemble at over 400lbs.  

I also do a lot of cooking inside and yes I do a lot of eating.  LOL  

 

Post up some pics, recipes, questions or anything else that has to do with food.  

 

Here are some of my better creations.  

Double fried chicken wings and ribs I made for Superbowl.

Ribs except for the one picture on the Gas BBQ are all smoked for 6 hours. 

Creme Caramel. 

Chinese BBQ Pork is called Char Sui and I made a hanger in the BGE to roast them over the coals. 

My 20lb Lasagna is amazing if I say so myself. 

Steaks are reverse seared.  Roasted in the oven for about 25 minutes at 225 and then seared for a couple minutes in a very hot pan with garlic chips.  

Prime Rib is smoked in the BGE for about 5 hours. 

Whole Octopus that I grilled. 

A whole slab or Ribeye that I cut to size myself. 

Pho Broth made from scratch 15 liters at a time.  Takes about 10 hours to make. 

Also homemade clam/fish chowder, Everything Pho, Beef Wellington, stewed ox tail asian style, spinach pie, stuffed grape leaves, fresh breads and kabobs.

 

 

 

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Edited by Kingpin
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@xSNAKExPLISSKENx Yeah you are a real chef.  I'm just a home hack.  LOL   Great looking stuff bro.  

I have started to use the reverse sear in a lot of meats especially large chunks. 

No grey outer edges just a beautiful shade of pink evenly throughout like the steak and prime rib.  

I really wish we were able to label our images.  

 

What are number 9 & 13?  

 

I made what I call "Million Dollar Stew" yesterday.  

I make it from Prime ribeye loin which I cut up and at the end add prime rib pieces.  

Also has the standard carrots, potatoes and celery, fresh rosemary and thyme sprigs as well as some large chunks or Portabellos thrown in at the end.  

Stock is a Mushroom broth and about a liter of Port.  LOL 

 

A loaf of crusty bread lightly toasted to warm it up and some butter and it's a filling and tasty meal for the cold out here. 

Edited by Kingpin
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@Kingpin  if I'm seeing the order you are, #9 is a Filet Roulade, Thin cut loin filled with goat cheese, spinach, and red peppers and rolled. Topped with a sweet cherry Demi Glace.

 

#13 Is a Prime rib steak sandwich with horseradish havarti and a home made Pretzel baguette.  

 

I ABSOLUTLY LOVE prime rib lol, I'm a red meat guy. And prime maybe my favorite, that stew sounds outstanding :)

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1 hour ago, xSNAKExPLISSKENx said:

@Kingpin  if I'm seeing the order you are, #9 is a Filet Roulade, Thin cut loin filled with goat cheese, spinach, and red peppers and rolled. Topped with a sweet cherry Demi Glace.

 

#13 Is a Prime rib steak sandwich with horseradish havarti and a home made Pretzel baguette.  

 

I ABSOLUTLY LOVE prime rib lol, I'm a red meat guy. And prime maybe my favorite, that stew sounds outstanding :)

That Roulade looks outstanding.  

Must be a very rich dish with the goat cheese and the cherry demi glace.  

 

Where in the US are you?  I can't really tell from the vast variety in your dishes.  

I would guess Northern US though as your meats are very clean and by that I mean no rubs. 

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Grew up in Colorado, Just moved to Portland Oregon last month.

 

My background includes kitchens of Fine dining French and Italian, coastal Italian, Smokehouses, and Woodford pizza ovens when I was in my teens as well which started me in my Italian roots (cooking roots, I'm mostly Swedish on mom's side, Scottish-irish on fathers)

 

But overall I learned a lot from 16 years in different kitchen, some of those pics are in restaurants I was a chef or sous at some are ha8ving fun at home. Love amazing food, I actually love fine craftwork in general (probably why I'm so driven to premiums) I have always been an artist and worked with my hands, aside from cooking I did a lot of carpentry as well and I've been playing guitar for 20years. My parents separated and an early age so I spent most time with my mother who definitly cooked but I wouldn't say she was amazing, certainly not an inspiration in that sense, but solid in her own right. So i never had a background in any style as a kid which helped me kind of develop my own style and mix of cultures and cuisines. If I find time to go on my iPad I have loads of proffessional fun pics. But here's a fun one...... I'm the far left with the green tattoo.

123951.jpg

Edited by xSNAKExPLISSKENx
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Cool background.  I've never had the chance to sit in a fine dining establishment. 

I really should have living in Toronto for 40 years.  But now I'm in western Canada where asians make gyros  and white people make dim sum.  LOL  

Not that other cultures can't cook other food well but in this case it's not happening. 

 

You're only 20 hours from me so I'll be over tomorrow for a good meal.  ;) 

 

Who is the guy in the middle he looks somewhat familiar? 

Edited by Kingpin
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7 minutes ago, Kingpin said:

Cool background.  I've never had the chance to sit in a fine dining establishment. 

I really should have living in Toronto for 40 years.  But now I'm in western Canada where asians make gyros  and white people make dim sum.  LOL  

Not that other cultures can't cook other food well but in this case it's not happening. 

 

You're only 20 hours from me so I'll be over tomorrow for a good meal.  ;) 

 

Who is the guy in the middle he looks somewhat familiar? 

 

He was my exec at the time, Chef Joe Martin, he was chef at a few bigger locations in Cali but not widely famous. Hell of a chef I'll say that though.

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A few more pics.  

Brisket was the first one I ever smoked.  

Large undertaking and took about 16 hours. 

A bit overcooked but still very juicy.  

Made burnt ends afterwards but I can't find the pics. 

 

Picture include tomahawk steaks, a grilled flank steak that was one of the most flavourful cuts of meat I have ever had. 

Octopus and calamari with onions. 

Pan seared New York with an Udon noodle soup. 

My favourite drinks.  Gin, Beer, Saki and 20 year old Port. 

A half a$$ed pizza.  LOL

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Edited by Kingpin
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  • 1 month later...
  • 1 year later...

Well @Kingpin,

 

I’m sitting here eating my McDonalds southwest salad (I add my own natural raisins, pecan pieces, pumpkin seeds, sesame seeds😋) and some natural store bought burritos (that we steam) that we get at the local grocery and some ginger/Yerba mate tea .. Yum, Yum!😘

 

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It's a Southwest salad layered with savory black beans, roasted corn and tomatoes, and poblano peppers. Sprinkled with cheddar and jack cheeses, chili-lime tortilla strips and cilantro. All atop crisp chopped romaine, baby spinach, baby kale, red leaf lettuce and ribbon cut carrots.

 

 

 

 

image.gif

Edited by Veum
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Bad idea to look in here...all it did was making me hungry 

salivating homer simpson GIF

 

I'm more on the baking side, though I'm not as outstanding as you guys

 

Kinder chocolate cupcakes

20190101_164937.thumb.jpg.9a285e58bea956f2ddf35c359c967054.jpg

 

Classic Cheesecake

IMG-20151222-WA0000.thumb.jpg.585420b38610c199ef80fd3890593ed0.jpg

 

Oreo cupcakes

DSC_0425.thumb.JPG.d02c1ab94c8ea5c2e4e37dabc24be762.JPG

 

Some brownies

20190605_190910.thumb.jpg.6ccb1d01ea2262e6287a24e96870e01f.jpg

 

All simple stuff 😅 but I enjoy baking and trying out some stuff.

 

With cooking it's mostly soups or asian dishes. But I cook far too seldom.

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Spoiler
2 minutes ago, Trianna said:

Bad idea to look in here...all it did was making me hungry 

salivating homer simpson GIF

 

I'm more on the baking side, though I'm not as outstanding as you guys

 

Kinder chocolate cupcakes

20190101_164937.thumb.jpg.9a285e58bea956f2ddf35c359c967054.jpg

 

Classic Cheesecake

IMG-20151222-WA0000.thumb.jpg.585420b38610c199ef80fd3890593ed0.jpg

 

Oreo cupcakes

DSC_0425.thumb.JPG.d02c1ab94c8ea5c2e4e37dabc24be762.JPG

 

Some brownies

20190605_190910.thumb.jpg.6ccb1d01ea2262e6287a24e96870e01f.jpg

 

All simple stuff 😅 but I enjoy baking and trying out some stuff.

 

With cooking it's mostly soups or asian dishes. But I cook far too seldom.

 

 

 

How about some cinnamon buns my sweetie!😋

 

cinnamon buns GIF by Dead Set on Life

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Hmm, curious what became of @Kingpin as he's now been absent for some time...😟

 

So, I like to consider myself a pretty good cook.

Similar to as @SnakePlissken related, Mom and Dad were basic and eventually pretty solid cooks but I essentially took over the family big week-end dinner meals from the age of about 12 😀

I long ago converted an old refrigerator (the type with metal insert liners) into a smoker and have put it to significant use.

Note: if you do this, and I can pm you how, do NOT use the fridge racks, as they are cadmium plated for rust resistance and will poison your food! I replaced them with stove(oven) racks. There's other dangers too, such as tar and fiberglass inside fridge linings. Again, if you want a build concept, PM me. 🙂

 

I'll post a few picks of some yummies soon but wanted to show off one of my knife sets;

As these are Carbon Steel which, while keeping an exceptionally sharp edge, are prone to rust, I had to cure them.

To do this, I made a mixture of Grapefruit Juice (a flower vase full) and Cider Vinegar (1ounce).

I then stood the knives point down in the vase and soaked the blades for about two-three hours (try not to soak the handles too much).

note: (for the really long blades, I soaked paper towel in the juice mixture and wrapped the blades in them).

Take 'em out, rinse under scalding water and pat dry, then let them sit in open air for a day.

This sets up the lovely metal-blue patina on the blades that protects from but does not eliminate, the chance of rust.

Always rinse dirty knives under hot water and dry immediately, or you will wish you had.

 

Old Hickory; (by Ontario Knives, U.S.A.)

 

image.thumb.jpeg.af586117a14f30ff662ad6b93c4eeb03.jpeg

 

image.thumb.jpeg.f6f83b1cb06d7b959a5eccdcb2558452.jpeg

 

Heh, yeah, for giggles, that's an Original Ginsu Knife from K-Tel in top left corner!  🙂

 

I have a few other knife sets, including my prized 10 piece of Wusthof-Soellingen's from when I was stationed in Germany.

I'll get to them later.  🙂

Cheers Chefs!

 

Edited by Grendel
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2 minutes ago, Grendel said:

Hmm, curious what became of @Kingpin as he's now been absent for some time...😟

 

So, I like to consider myself a pretty good cook.

Similar to as @SnakePlissken related, Mom and Dad were basic and eventually pretty solid cooks but I essentially took over the family big week-end dinner meals from the age of about 12 😀

I long ago converted an old refrigerator (the type with metal insert liners) into a smoker and have put it too significant use.

Note: if you do this, and I can pm you how, do NOT use the fridge racks, as they are cadmium plated for rust resistance and will poison your food! I replaced them with stove(oven) racks. There's other dangers too, such as tar and fiberglass inside fridge linings. Again, if you want a build concept, PM me. 🙂

 

I'll post a few picks of some yummies soon but wanted to show off one of my knife sets;

As these are Carbon Steel which, while keeping an exceptionally sharp edge, are prone to rust, I had to cure them.

To do this, I made a mixture of Grapefruit Juice (a flower vase full) and Cider Vinegar (1ounce).

I then stood the knives point down in the vase and soaked the blades for about two-three hours (try not to soak the handles too much).

note: (for the really long blades, I soaked paper towel in the juice mixture and wrapped the blades in them).

Take 'em out, rinse under scalding water and pat dry, then let them sit in open air for a day.

This sets up the lovely metal-blue patina on the blades that protects from but does not eliminate, the chance of rust.

Always rinse dirty knives under hot water and dry immediately, or you will wish you had.

 

Old Hickory; (by Ontario Knives, U.S.A.)

 

image.thumb.jpeg.af586117a14f30ff662ad6b93c4eeb03.jpeg

 

image.thumb.jpeg.f6f83b1cb06d7b959a5eccdcb2558452.jpeg

 

Heh, yeah, for giggles, that's an Original Ginsu Knife from K-Tel in top left corner!  🙂

 

I have a few other knife sets, including my prized 10 piece of Wusthof-Soellingen's from when I was stationed in Germany.

I'll get to them later.  🙂

Cheers Chefs!

 

 

 

Here’s...

 

raul julia GIF

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  • 4 months later...
  • 3 months later...
7 hours ago, mjk said:

Didn't know this thread existed 😍

 

I love to cook for the family. This is a homemade pasta, with chilli and tomato 😍 

I actually was searching for the Beetlejuice GB but had accidently had a space between Beetle and Juice and it quoted @Grendel for the curing method used for his knives. I would call it a fun accident! LOL

 

On 2/29/2020 at 12:37 PM, Grendel said:

As these are Carbon Steel which, while keeping an exceptionally sharp edge, are prone to rust, I had to cure them.

To do this, I made a mixture of Grapefruit Juice (a flower vase full) and Cider Vinegar (1ounce).

 

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  • ★ Administrators ★

First time I have dropped in here. This thread was well hidden. Shame old Kingpin lost the plot.

 

I knew Conor @xSNAKExPLISSKENx was a chef, but where is Benoit @Benoit46 ?

And what about @bilbon ? Aren't you a pastry chef ?

 

Anyway, after looking at all these pics, I'm off to get some breakfast !:D

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Reminds me, I offered some pics.

I need to do some editing but here's one ready to go.

Two of six, personally caught and home smoked Winnipeg Goldeye:

 

image.thumb.jpeg.5fe78a2a93668a08bea627a9558062b9.jpeg

 

note: yes, those are plain old Mr Christie's saltine crackers!

I don't like flavoured crackers with smoked food.  🤪 (though I have them for guests...)

nibbling on the sweet red pepper chunk, does a good job of cleansing the palate betwixt bites.

 

Edited by Grendel
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Il y a 3 heures, DodgyDave a dit :

First time I have dropped in here. This thread was well hidden. Shame old Kingpin lost the plot.

 

I knew Conor @xSNAKExPLISSKENx was a chef, but where is Benoit @Benoit46 ?

And what about @bilbon ? Aren't you a pastry chef ?

 

Anyway, after looking at all these pics, I'm off to get some breakfast !:D

 

I am going to remedy this immediately and honor my passion, @Benoit46 should not make people wait long either 😄😉

 

Wet Hot American Summer Cooking GIF by NETFLIX

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