Did my first tomahawk ribeye yesterday. Smoked it at 225° for about an hour and a half until an internal temp of 120°. Then reverse seared it about 3 minutes a side. Turned out amazing. It was about 3" thick.
Made mozzarella stuffed meatballs with some extra ground beef and pork I needed to use. They were v good.
Made two batches of these Rice Krispies Treats and they're the best I've had. I'm on a no-bake dessert kick due to laziness.
https://sallysbakingaddiction.com/rice-krispie-treats/#tasty-recipes-68467
Did a spur-of-the-moment tri-tip on the smoker last weekend ....not too shabby. Also smoked some trout filets and made a fantastic dip.
I've rediscovered eggo waffles with butter and syrup. Good lord those are good!
Made jalapeño poppers for the 4th with the peppers I’ve been growing all year. Probably a little early to have picked them, but oh well. Tasty af. Plant has about 50 fruits growing, plus more buds.
posted by Laley23Made jalapeño poppers for the 4th with the peppers I’ve been growing all year. Probably a little early to have picked them, but oh well. Tasty af. Plant has about 50 fruits growing, plus more buds.
Nice. I'm really pissed at myself for not getting a garden in this year.
posted by justincredibleNice. I'm really pissed at myself for not getting a garden in this year.
I was lucky that I got my seeds before the shut down.
My father-in-law gave me a smoker he'd only used twice. I'm semi-interested in testing it out. I don't know anything about it, except it's an electric one.
Probably will do wings as my first tester.
Smoked a brisket on the 4th; turned out great .....did mop it several times. Smoked some wings as well, and also some olives for a tapenade. Made gazpacho also, smoked the tomatoes ahead of time and let them rest overnight .......I like the gazpacho a bit chunky --- turned out great; damn refreshing in this heat.
Old thread but not sure where to put it. Does anyone have one of those outdoor pizza ovens? They look pretty cool
posted by iclfan2Old thread but not sure where to put it. Does anyone have one of those outdoor pizza ovens? They look pretty cool
I don’t, but I do have a brevel pizza oven. Takes about 5’ for the pizzas to be done. Amazing.
posted by Laley23I don’t, but I do have a brevel pizza oven. Takes about 5’ for the pizzas to be done. Amazing.
Damn that looks good.
posted by justincredibleDamn that looks good.
Dont get me wrong, we still order pizza. But probably just make it ourselves at home more than half the time. Toppings, sauce, cheese and dough makes 3-4 (depending on how thin you roll the dough) and costs about the price of a single pizza ordered. Maybe less after delivery fee and tip. We have saved a ton.
Those look legit. I was eyeing the Ooni Frya which cooks with pellets, which I already have on hand (can only make 12 inch pizzas). They also have gas versions. Not sure how much we’d use it but could be fun for the kids.
posted by iclfan2Old thread but not sure where to put it. Does anyone have one of those outdoor pizza ovens? They look pretty cool
U have a smoker don’t you? U can do them in there also
posted by geeblockU have a smoker don’t you? U can do them in there also
I do, and it can get to 500 (supposedly), but wasn’t sure if it would be as good as something that can get to 900.
posted by iclfan2Imo the techniques of making the dough are more important than the cook temp of the oven, but I haven’t successfully hit the perfect pizza mark with eitherI do, and it can get to 500 (supposedly), but wasn’t sure if it would be as good as something that can get to 900.
Smoked some jalapeño poppers this weekend for our 2 year olds party. They were legit. Hot Italian sausage, cream cheese, and cheddar cheese, stuff into half a jalapeño and then wrapped it with half a piece of bacon.
posted by iclfan2Smoked some jalapeño poppers this weekend for our 2 year olds party. They were legit. Hot Italian sausage, cream cheese, and cheddar cheese, stuff into half a jalapeño and then wrapped it with half a piece of bacon.
Temp and time in the smoker?
posted by justincredibleTemp and time in the smoker?
It was around an hour at 225 but the bacon wasn’t crispy, so I raised the temp to 350 for the last 20-30 minutes until it was crisp to the touch. Makes enough to fit about 34 halves. And they were good sized peppers. I scooped out the membrane and seeds but might leave some next time to spice it up more. Also added some dry rub into the filling mixture.
Got the idea from Texas twinkies I’ve been seeing, which uses brisket instead of sausage, and fills the whole jalepeno instead of halved.
I usually cook the bacon halfway before wrapping it. Gotta be quick though, cause its hot to the touch when wrapping lol. But that helps the bacon get crispy while keeping everything else from getting overdone.