What Are You Cooking Today?

[SmokerBill]

Back in 2014 I started the most popular drinking thread here at JOF.

While I was whipping up something to eat today I thought it might be fun to get a thread going about the food we cook. Everyone eats, so maybe this thread will be more popular than the one aimed at boozers only.

Today I'm slow-frying a few chicken thighs. I've been working at cleaning out my freezer over the last few weeks in preparation for my annual freezer-defrosting ritual, and just got a big package of chicken thighs thawed out.

Since I don't like all the grease splatters caused by conventional frying, I fry stuff over a low temperature flame. Just hot enough to make the grease bubble a little. It takes around 3 hours to fry chicken to completion this way.

I make a disposable "lid" for my skillet with a piece of aluminum foil, and keep the chicken covered for the first hour or so of cooking. After that it's uncovered. I flip it over and rearrange the pieces a few times as they cook.

Simply seasoned with lots of salt and pepper, they taste pretty good. I cooked a few the same way yesterday, and instead of dumping the cooking oil I put the grease-filled skillet in the fridge overnight so I could use it again today to fry the rest of the thighs from the package.

[Topperace]

Making Hamburgers w/ homemade burger buns....mmmm

[Parcany]

Made a pizza for supper

[Shokyle1]

Last night we made dutch oven spaghetti. My lord it was delicious.

[SmokerBill]

I spent an hour pulling weeds this morning, then another hour with a leaf blower, and another hour mowing with a crappy push mower. My body feels beat, and for some reason I started craving liver and onions.

Three coarse chopped onions, a tablespoon each of olive oil and chopped garlic, a little water and a 1 pound hunk of frozen, sliced beef liver. Salt and pepper. All go into the pan at the same time.

Just decided to add some of my beer to the mix. Can't hurt, can it?

In the past, the liver thawed and cooked while the onions did their thing. Hopefully the timing will work out right again this time.

Guess you can tell I like easy cooking. Most of the time.

[SmokerBill]

Originally Posted by Topperace

Making Hamburgers w/ homemade burger buns....mmmm

Did you get a picture of the finished hamburgers, Topperace? Buns look good! Yeast bread buns?

[Topperace]

(SmokerBill) Yes, yeast bread, recipe for bread machine, then let rise as
single bun ball in the bun pan...no I didn't get pics... things got away from me and didn't get a chance
to take pics...they were good...however, we found out we need to halve the dough balls as the buns were little big... but nice and soft...

[TCNashville]

I'm not cooking anything right now but if I was camping, tonights meal might be a pan seared 6oz Filet lightly seasoned, with sauteed asparagus and garlic mashed potatoes. I gotta get out camping soon but work keeps getting in the way.

[Topperace]

Asian Sticky Chicken Thighs w/ Ginger rice....first time trying this from scratch...
came out really good if I don't mind saying so myself...

[norty1]

Just cleaning up from a 8 lb Boston Butt in the crock pot. Plenty of BBQ to freeze for later.

[Woodworker]

I did a test run on a Cajun Sausage Bread yesterday. Since it was soooo tasty I'll be makin this for the group when we go to the races at Darlington this yr.
Couldn't stop eating it so it ended up being our supper last night

[TWP723]

portabella cordon bleu

[SmokerBill]

Originally Posted by Woodworker

I did a test run on a Cajun Sausage Bread yesterday. Since it was soooo tasty I'll be makin this for the group when we go to the races at Darlington this yr.
Couldn't stop eating it so it ended up being our supper last nightAttachment 72001Attachment 72002Attachment 72003

That looks good! I used to do something similar, making bread with a cheese filling.

[Finally Able]

Originally Posted by TWP723

portabella cordon bleu

That sounds good! Same as chicken but using a Portobello, I assume?

[SmokerBill]

I have a nicely seasoned 8 pound bone-in pork butt in the fridge that I'll be smoking in my Traeger pellet grill today. I'll try to get it cooking by 5AM and post some pics later.

Edited to add this pic of pork butt. I seasoned it yesterday with one of my dry rub recipes, wrapped it in foil and let it rest in the fridge overnight so the seasoning had time to soak into the meat a little. Time to fire up the Traeger now!

[SmokerBill]

Cooked a pair of chicken thighs on my Traeger yesterday. Used the same rub on them as I did on the pork butt I'm getting ready to smoke now.

They went down pretty good!

Just started smoking the pork butt. Traeger set on the "smoke" setting, and using hickory pellets, followed by apple blend pellets.

[TWP723]

Originally Posted by Finally Able

That sounds good! Same as chicken but using a Portobello, I assume?

Very similar. Here's the recipe.

https://peaceloveandlowcarb.com/port...n-cream-sauce/

[Finally Able]

Originally Posted by TWP723

Very similar. Here's the recipe.

https://peaceloveandlowcarb.com/port...n-cream-sauce/

Thanks! We aren't on a keto diet, and this seems keto-ish: high fat and low protein for a main meal (though it sounds delicious!). I'd probably tinker with it a bit (I love to cook and bake, and while I'm absolutely unafraid of using fat, I look for balance.) At first glance, I'd probably sub whole fat evaporated milk for the heavy cream (something like 1/5 the fat,) and use panko mixed with butter and parm as the topping, rather than pork rinds.

As our trailer doesn't have a broiler (and it's the typical Furrion, which is lousy even for baking cookies,) I'll have to try this recipe at home.

[TWP723]

Originally Posted by Finally Able

Thanks! We aren't on a keto diet, and this seems keto-ish: high fat and low protein for a main meal (though it sounds delicious!). I'd probably tinker with it a bit (I love to cook and bake, and while I'm absolutely unafraid of using fat, I look for balance.) At first glance, I'd probably sub whole fat evaporated milk for the heavy cream (something like 1/5 the fat,) and use panko mixed with butter and parm as the topping, rather than pork rinds.

As our trailer doesn't have a broiler (and it's the typical Furrion, which is lousy even for baking cookies,) I'll have to try this recipe at home.

Yeah...we delete the pork rinds as well. I myself am not on a diet, but my wife is. She's full boat Keto girl. Me? I'm on a See Food diet. I love these just because they taste so darn good.

[Finally Able]

Originally Posted by TWP723

Yeah...we delete the pork rinds as well. I myself am not on a diet, but my wife is. She's full boat Keto girl. Me? I'm on a See Food diet. I love these just because they taste so darn good.

Hah!