How do you cook it?

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Nicky

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I made Puffed French Toast, for dinner.

It turned out, ok, but nowhere near as good as the Banana Sour Cream Pancakes.

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I.K.W.T

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Nicky

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I made Baked Ziti, with a salad, and homemade chocolate chip cookies.

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This was the first time I ever made this, and like lasagna, it was pretty easy to make.
This Ziti could serve about 6 people. I'm probably going to have to give it away, because theres no way I can eat it all by myself.

I went with a different recipe, than I usually do, with the chocolate chip cookies. This recipe called for all purpose flour, and I decided to use cake flour, instead. The cookies came out a lot bigger and thinner, than I was expecting. Good thing I didn't put more on the cookie sheet, or there may have been a problem. Next time, I will have to add more flour, so they aren't as thin.

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Randolphkeys

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I usually don't post pics on RCF, bit if I posted my Oscar Party Buffet, how should I save the images?
 

Randolphkeys

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Your lack of info sucked, RCF. But I will tell you this: My wife forced me to make an epic dish.

In honor of one of our favorite movies of the year, Django, we tried to do a spaghetti western theme for the party of about 20. I made tomato sauce with a pound of bacon. I smoked/grilled garlic bread, zuchini, and sausage. Here's where my wife made me do something nuts:

I smoked four pounds of pasta with apple wood in a Weber grill. I wrapped it half cooked in tin foil with holes in it for over an hour.

Know what? It was amazing.
 
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Nicky

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Pics or it didn't happen!

Save the pics to your desktop and go to freeimagehosting.com and upload them, there.
 

Randolphkeys

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It's too late... now it all looks like leftovers in Pyrex.

:-(

I will say this, the guy who was helping me out was a head chef at one of the "big silicon valley" campuses. I was LeBron humbled to talk food with the guy.
 
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Giambiwannabe7

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Your lack of info sucked, RCF. But I will tell you this: My wife forced me to make an epic dish.

In honor of one of our favorite movies of the year, Django, we tried to do a spaghetti western theme for the party of about 20. I made tomato sauce with a pound of bacon. I smoked/grilled garlic bread, zuchini, and sausage. Here's where my wife made me do something nuts:

I smoked four pounds of pasta with apple wood in a Weber grill. I wrapped it half cooked in tin foil with holes in it for over an hour.

Know what? It was amazing.

Wow, Keys, that's freegin awesome, man. I've never done the pasta before. Awesome idea. This is a passion of mine and I rally appreciate learning new foods/techniques on smoking. I've done veggies many times, and then added them to foods like pasta, but never pasta itself. The method you did seems like it would lend to a lighter smoke??? Just guessing, but I'm already thinking about how I am going to make this happen on my smoker.

Thanks again.
 

Randolphkeys

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Wow, Keys, that's freegin awesome, man. I've never done the pasta before. Awesome idea. This is a passion of mine and I rally appreciate learning new foods/techniques on smoking. I've done veggies many times, and then added them to foods like pasta, but never pasta itself. The method you did seems like it would lend to a lighter smoke??? Just guessing, but I'm already thinking about how I am going to make this happen on my smoker.

Thanks again.

There is a place in Memphis called Inner state Barbeque who has been smoking spaghetti for years. I thought it would be a waste of time, but the smoke paired extremely well with a bacon-based sauce. If you have a heavier smoke, just don't leave the pasta in as long.
 

Giambiwannabe7

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Every fisherman knows the Grand River, and NE Ohio in general, has some of the best Steelhead Trout fishing in the world. These 2 fine specimen were recently caught and soaked for 3 days in my homemade brine. I decided to experiment a bit with the brine this time and jacked up the sugar a bit by adding brown sugar to the normal white sugar. The result was a phenomenally sweet, but still salty enough smoked fish delight that puts crack and heroin to shame for the ultimate in pure addictive delight. This may be my new go to recipe for smoked Trout/Salmon. The original recipe goes back generations in my family, and my Dad is probably rolling over in his grave as I type this. I also decided to switch to apple wood for my smoke.

After 14 hours of smoking yesterday, this was the result. Phenomenal, fish candy goodness...

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Randolphkeys

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That looks awesome. Any tips on how you de-bone after smoking the trout? Do you score the skin?
 
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Giambiwannabe7

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The bones are still in there in the picture. This was taken right after I removed them from the smoke. You can take them out first, but it's kind of a pain in the ass and will sometimes pull some of the meat with it. If you wait until afterwards most of the meat will pull right apart from the bones in big chunks with very little effort. If you choose to use needlenose pliers they will pull out like butter. It's all pretty similar to what happens to properly cooked ribs, where the meat just pretty much falls right off the bone.

We're already planning the next batch out, just need to hit the rivers again.
 

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Damn, that looks delicious. My father wades Mosquito lake around Warren for Walleye and usually comes back with his limit of six. He cleans them up real nice throws some breading on and deep fries those babies. It's the best fish I've ever eaten (the only fish I will eat now-a-days), as it has unbelievable taste and moisture, and falls right apart.

Gotta love Walleye, but that trout looks unbelievable too.
 

Giambiwannabe7

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Damn, that looks delicious. My father wades Mosquito lake around Warren for Walleye and usually comes back with his limit of six. He cleans them up real nice throws some breading on and deep fries those babies. It's the best fish I've ever eaten (the only fish I will eat now-a-days), as it has unbelievable taste and moisture, and falls right apart.

Gotta love Walleye, but that trout looks unbelievable too.

Thanks. I love some good breaded and fried walleye/perch. Lake Erie Perch is, by far, my favorite fish to eat. Obviously, Walleye being from the same family, are also incredible.

This is the only way I will even eat Steelhead anymore. The best way I can describe it is it has similar flavor components to ham. One of those and a couple of bottles of your favorite red wine will put your taste buds in Heaven. It truely is addictive.

*Keys...the nice thing about Steelies is the natural oils make for pretty simple bone removal. You have to slow smoke them so long to get rid of most of the fat/oil in the fish, but there's just enough left to keep the meat perfectly moist.

The meat also pulls right away from the skin with no extra effort at all.
 

Giambiwannabe7

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Smoking good times at the Bunker household again. Pork butt(shoulder) and chicken thighs. 12 hours of smokey magic.

Rub your meat....uh huh.....ooh yaaaaaa
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Filet your meat and rub that shit on the inside, too.....don't be shy
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Don't forget that dark meat(yes, Archie Bunker craves the dark meat)
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We shall call this batch Nicky(dark n spicey)(red stuff is sriracha)
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It's all coming together now
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Barkey goodness
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The bone pulls right out from her dark, lubey meat with no effort
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Fucking meat heaven
 
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