What are you cooking?

[JoeyBoy718]

Thought I'd start a new thread where people can post random recipes (maybe pics) of whatever they're cooking. I'll go first (pics later if I don't forget).

The wife has me on a Whole30 diet so I can't eat sugar, dairy, flour, etc. I wanted to try to make Loco Moco (Hawaiian cuisine, typically hamburger patty with a fried egg on top, on top of white rice, covered in brown gravy) but I can't do the traditional ingredients. I ordered some beef gelatin powder which I read can act as a substitute for flour. I'm also substituting the white rice with mashed potatoes. Here's how I'm doing my Whole30-friendly rendition of Loco Moco.

* Hamburger patties with truffle salt and rainbow pepper cooked on the stove in truffle olive oil (don't have a grill).

* Mushroom gravy cooked in the oils left over from the hamburger with shiitake mushrooms, beef gelatin and beef bone broth.

* Fried egg on top.

* Mashed potatoes with truffle salt and rainbow pepper, substituting the butter with truffle olive oil and the milk with beef bone broth.

 

[Ranching]

Thought I'd start a new thread where people can post random recipes (maybe pics) of whatever they're cooking. I'll go first (pics later if I don't forget).

The wife has me on a Whole30 diet so I can't eat sugar, dairy, flour, etc. I wanted to try to make Loco Moco (Hawaiian cuisine, typically hamburger patty with a fried egg on top, on top of white rice, covered in brown gravy) but I can't do the traditional ingredients. I ordered some beef gelatin powder which I read can act as a substitute for flour. I'm also substituting the white rice with mashed potatoes. Here's how I'm doing my Whole30-friendly rendition of Loco Moco.

* Hamburger patties with truffle salt and rainbow pepper cooked on the stove in truffle olive oil (don't have a grill).

* Mushroom gravy cooked in the oils left over from the hamburger with shiitake mushrooms, beef gelatin and beef bone broth.

* Fried egg on top.

* Mashed potatoes with truffle salt and rainbow pepper, substituting the butter with truffle olive oil and the milk with beef bone broth.

Damn, that sounds good! Wash it down with a 12 pack and you're in business. Kidding aside it sounds great.

 

[JackOfNoTrades]

Thought I'd start a new thread where people can post random recipes (maybe pics) of whatever they're cooking. I'll go first (pics later if I don't forget).

The wife has me on a Whole30 diet so I can't eat sugar, dairy, flour, etc. I wanted to try to make Loco Moco (Hawaiian cuisine, typically hamburger patty with a fried egg on top, on top of white rice, covered in brown gravy) but I can't do the traditional ingredients. I ordered some beef gelatin powder which I read can act as a substitute for flour. I'm also substituting the white rice with mashed potatoes. Here's how I'm doing my Whole30-friendly rendition of Loco Moco.

* Hamburger patties with truffle salt and rainbow pepper cooked on the stove in truffle olive oil (don't have a grill).

* Mushroom gravy cooked in the oils left over from the hamburger with shiitake mushrooms, beef gelatin and beef bone broth.

* Fried egg on top.

* Mashed potatoes with truffle salt and rainbow pepper, substituting the butter with truffle olive oil and the milk with beef bone broth.

considering your avatar, does "etc" mean you can no longer eat Javanese cats too?

 

[Tabascocat]

I'm looking for the best chicken fried steak recipe with yellow chicken or brown gravy. I can't find one worthy out here in Cali and dying for some.

I've tried many but can't seem to get the right cut of beef for it. Those store bought cubed steaks are worthless

 

[CyberB0b]

I just smoked a brisket Sunday. Kosher salt, course ground pepper, and garlic powder for the rub. I smoke hot and fast. 12 lber done in 6.5 hours. 4 hours at 300 degrees, wrap it and crank it up to 350. Probe the flat every hour for tenderness.

 

[Longboysfan]

Small slice of Salmon in the pan.

Butter or spray to start on medium low heat.

As the fish cooks.

You can either add in Italian dressing if that is how you will eat it.
or
a bit more butter.

Turning it as it slow cooks.

If you used just the butter you can top it with Basil Pesto sauce.
I got the jar of Basil Pesto sauce at Costco.

 

[haleyrules]

Small slice of Salmon in the pan.

Butter or spray to start on medium low heat.

As the fish cooks.

You can either add in Italian dressing if that is how you will eat it.
or
a bit more butter.

Turning it as it slow cooks.

If you used just the butter you can top it with Basil Pesto sauce.
I got the jar of Basil Pesto sauce at Costco.

Nice!

 

[haleyrules]

Damn, that sounds good! Wash it down with a 12 pack and you're in business. Kidding aside it sounds great.

Things always taste better if you drink that 12 pack first!!

 

[Longboysfan]

Things always taste better if you drink that 12 pack first!!

How do you even know you've eaten then?

 

[viman96]

The wife has me on a Whole30 diet so I can't eat sugar, dairy, flour, etc.

If you have not already done so then you may want to look into the Keto diet and recipes. It is a high fat, moderate protein and low carb (sugar) diet.

 

[YosemiteSam]

Damn, that sounds good! Wash it down with a 12 pack and you're in business. Kidding aside it sounds great.

A 12-pack of wine is more than I can handle in one sitting. There isn't many things that I can say that about.

 

[YosemiteSam]

I just smoked a brisket Sunday. Kosher salt, course ground pepper, and garlic powder for the rub. I smoke hot and fast. 12 lber done in 6.5 hours. 4 hours at 300 degrees, wrap it and crank it up to 350. Probe the flat every hour for tenderness.

Damn, slow down there speedy! You aren't smoking anything at 300F! That's flat out cooking a brisket! Bring that puppy down to 225F and let it go until it's internal temp is around 185-195F.

 

[viman96]

This weekend I will be making bacon onion rings and spicey hoisin bbq wings

 

[JoeyBoy718]

If you have not already done so then you may want to look into the Keto diet and recipes. It is a high fat, moderate protein and low carb (sugar) diet.

That's the normal "diet" I stuck to regularly. Not really a diet but an everyday lifestyle, with some exceptions like going out to a restaurant once a week, having some dark chocolate or a glass of wine here and there. But for the month of January she just wanted us to go on a stricter diet with no exceptions.

 

[Ranching]

I just smoked a brisket Sunday. Kosher salt, course ground pepper, and garlic powder for the rub. I smoke hot and fast. 12 lber done in 6.5 hours. 4 hours at 300 degrees, wrap it and crank it up to 350. Probe the flat every hour for tenderness.

What kind of wood did you use? Have you ever smoked a turkey, if not, try it. Really good.

 

[CyberB0b]

Damn, slow down there speedy! You aren't smoking anything at 300F! That's flat out cooking a brisket! Bring that puppy down to 225F and let it go until it's internal temp is around 185-195F.

This method works great. Try it sometime. I've done 225 before, and can't tell the difference.

What kind of wood did you use? Have you ever smoked a turkey, if not, try it. Really good.

Oak and Apple for brisket. For pork, I use apple and cherry. I sometimes use Pecan, as well.

 

[JIMMYBUFFETT]

I've always been a traditional BBQ smoker and have a massive double lid smoker with a firebox that I've cooked on for about 12 years now. I really like it and have done everything on it from Thanksgiving turkeys, to whole hog, to briskets, to goat. For Christmas this year I got a $175.00 electric smoker from Masterbuilt and nearly gagged when I saw it. In my mind electric and smoker don't go together and I was repulsed by the idea almost as badly as that of an electric weedeater. That was a little over a month ago and now I'm ashamed to admit I'm in love. So far I've done a butt, brisket, spare ribs, and stuffed capons on it and it cooks to perfection. Super simple, super cheap to operate, super easy to clean up, and you can walk away and leave it unattended for hours. I'd highly recommend it to anybody who didn't have room for a large smoker, access to wood, or beginners who don't want to spend $2000+ on a smoker.

 

[CyberB0b]

I've always been a traditional BBQ smoker and have a massive double lid smoker with a firebox that I've cooked on for about 12 years now. I really like it and have done everything on it from Thanksgiving turkeys, to whole hog, to briskets, to goat. For Christmas this year I got a $175.00 electric smoker from Masterbuilt and nearly gagged when I saw it. In my mind electric and smoker don't go together and I was repulsed by the idea almost as badly as that of an electric weedeater. That was a little over a month ago and now I'm ashamed to admit I'm in love. So far I've done a butt, brisket, spare ribs, and stuffed capons on it and it cooks to perfection. Super simple, super cheap to operate, super easy to clean up, and you can walk away and leave it unattended for hours. I'd highly recommend it to anybody who didn't have room for a large smoker, access to wood, or beginners who don't want to spend $2000+ on a smoker.

Those are nice. You can get more smoke flavor by putting some lump charcoal in the chip tray. It will stay lit when the heating element turns off, which will allow you to keep adding chips.