Once again.... WHATS COOKING?!

  • Thread starter Thread starter Mailman1971
  • Start date Start date
I've frickin love salad. Cobb style in particular, or garden. And then Caesar. no croutons of course.

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I have some dough resting for French bread. I don’t bake… I don’t gel with the accuracy and precision required. Accuracy and precision in the shop for automotive pursuits? Yep. But baking pisses me off. I have roasts ready for the crock pot tomorrow, so homemade bread would be 😍. If it turns out well, I’ll post photos. If not, I’ll quietly sulk 😄
 
Make me some gluten free bread and I'll be right over :yes:
 
I had a sort of salad earlier. It consisted of some garlic, eggs, day old white rice, sausage, and soy sauce.
 
311splawndude said:
Make me some gluten free bread and I'll be right over :yes:
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Gluten free bread? Ah man, not you too :(

I used to own a bread delivery business and I was talking to the owner of one of the bbq restaurants I delivered to one day about how Americans aren't really gluten intolerant necessarily, but glyphosate intolerant. Most people don't know that, in America, wheat farmers harvest their crop and then spray it down in Round Up to dry it out quicker so it can go to market much quicker. In Europe, there is a cutoff time of spraying it before the plant sprouts, and after that you can't use it.
 
311splawndude said:
Looks good. Is that a smoker?
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Yes it is. Traegar Ironwood 650. Picked it up almost a year ago and I love it. The food is so flavourful and it opened up more options when it comes to what is being cooked. Things like brisket, tri tip or a whole turkey I'd never attempt before but now I'm willing to cook them.

Only downsides is that it requires more planning/time to cook with slow smoking and there's a little more cleaning maintenence than a bbq but it's not bad at all.

Generally I smoke everything on super smoke mode at 105C/225F and then raise the heat at the end to ensure I get the proper internal temperature for what I'm cooking. Chicken was about 3 hours and vegetables 75 minutes.
 
Interesting. Good stuff. I've cooked brisket and a smaller turkey on weber 23" classic but not ideal. I'd like to have a smoker but I don't have the patience.
 
This was my day yesterday. Breakfast casserole to get me through the week. Chicken thighs with my fav seasoning. Gluten Free snack.



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Yes, that is swiss cheese on bottom, shredded cheddar on top, and some sour cream throughout.


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311splawndude said:
Interesting. Good stuff. I've cooked brisket and a smaller turkey on weber 23" classic but not ideal. I'd like to have a smoker but I don't have the patience.
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If you want to do the low and slow smoke thing it takes a long time to cook anything but that's what it's best for. 30-60 mins steaks, 90 minute burgers, 3 hours chicken, 6 hours ribs, whole turkey like 10-12 IIRC and brisket takes a day to forever. You do have the option of cooking quicker and getting up to about 230C/450F without problems but I found it to be an uncontrollable fire hazard after that.

I turned brisket into beef jerky the first few times. The problem I had was using smaller cuts without a fat cap. Once I tried some around 10-15 lbs with the fat cap I had excellent results. Now I won't touch a brisket without the fat cap.
 
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