What are you MAKING today?

Brown Bag lunch today....but a good one

Made a Cubano on a bun, no access to cast iron or panini press at work. Still delicious

 

Tried a new recipe. Filipino pork ribs, and accouterments.

 

Grilled a tomahawk ribeye yesterday

 

Wife and I decided to start making our own sushi. We bought ahi Tuna, smoked salmon, atlantic crab, and a bunch of veggies for fill (cucumber, avocado, scallions, sprouts).
For our first run it was phenomenal. Only thing we actually forgot was the wasabi!! But the fish was so good we didn't realize it until we were halfway through! This is a tedious process to get the right level layering of perfectly cooked rice, and not over stuff it so it doesn't hold the roll-up. Good fun for a date night.

 

In cooks school thay taught us how to create an attractive meal. It makes the food taste better, (not really, it s a psycological thing), and you nailed it, but when it comes to raw fish...more power to you

 

Artisan bread, Blue Plate mayo, heirloom tomatoes, spring mix lettuce, Wright’s hickory smoked thick sliced bacon. The BLT, the undisputed king of sandwiches.

 

Thanks!
We were so OCD putting them together, you would think we were on Chopped!!
I totally believe that if your food looks delicious, it will in fact taste better!!!

 

My family always bugs me when I'm playing, wiping dribbles, placing things on their plates and then taking a pic. It's always "We're waiting for Dad again", as I serve myself last and do all the fiddling with theirs first

But they never complain about it after it's presented.

And yes, we have been FoodNetwork watchers for years as well as taking pics of food for forums before Instagram even existed. I joined my first BBQ forum and started taking pics of my food in 2009. Even my kids take pics of their food now if they make something picture worthy.

 

Banana Bread.

 

The last jalapeno harvest this year.

 

Chicken leg quarters and squash going on the BGE in about an hour.

 

Racks of lamb. Celebrating one of my girls tonight big 16 and it was her request.

 

Mise en place. New flavor from Johnsonville.

 

Left over pulled pork loaded nachos

 

My first ever smoked pork shoulder on the RecTeq. 8lbs, smoked for about 10.5 hours total. Mustard slather, 50/50 salt & pepper rub with some paprika for color. Apple Cider Vinegar spritz. I made a Virginia Hot Sauce & a South Carolina Mustard Sauce (I was a bit indecisive) and had it on Hawaiian Sliders. So good.
Emerson the cat (Em-Cat), hanging out with me during the smoke.

 

Which sauce was better? And, yum

 

They were both pretty good - when I was making the Virginia sauce, I thought it was going to be too hot but it was pretty well balanced. I enjoyed the South Carolina style sauce too. I think my wife might have mixed hers. I'm going to try that today.

I found the Virginia Sauce on a BBQ post from 2010:

Shack Attack BBQ Sauce
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup hot sauce
1 tbs paprika
1 tbs black pepper
1 tbs salt
1 tbs yellow mustard

Dump everything in your blender & blend on high for 3 minutes (I think I did it for about a minute - blenders have come a long way in 10 years). Simmer for 15 minutes & allow to cool. Bottle it up. Makes about a pint.

South Carolina Mustard BBQ Sauce (was cribbed from a Cooks Country recipe):

1/2 cup yellow mustard
1/2 cup packed light brown sugar
1/4 cup white vinegar
2 tbs Worcestershire sauce
1 tbs hot sauce
1 tsp salt
1 tsp pepper

Whisk it all together in a bowl until smooth.

 

Just pulled from the oven this Morning

one loaf is jalapeños, garlic and rosemary

 

Dang, your bread game is strong. Looks great...I have been wanting to try my hand at it.

 

If/when you get serious about trying it, PM me and I will help
I’m doing wild sourdough bread. It’s a 3 day process.

 

Can you expand a little on the process? Not to the point of a cookbook, just a summary of what is involved in three days.

 

First, of course, you have to have an established “starter” in the refrigerator.
Day 1: wake up the starter
Day 2: build the “proof” and about 4 hours later, build the bread.
Day 3: after about 24 hours in the fridge,
Bake it.

this is a simplification, there’s additional, small steps

 

I didn't make it, my personal chef did. Chicken soup from a SW slow cooker cookbook lots of chilies and really good. The recipe said to add chopped avocado at the end, but the one we bought 3 days ago still isn't ripe enough to eat, it can only get better I guess.

 

Long paddle this morning in choppy water..... starving.

2 waffles, hash browns, eggs and shaved ham.

 

Boiled shrimp, store bought

 

We are having our Thanksgiving turkey tomorrow. So tonight was homemade, giant individual pizzas done in the oven with two pizza steels.

Best homemade pizzas yet.

Here's mine!

 

It's Thanksgiving here in Canuckistan. I'm not a fan of turkey and since it's just me and The Woman this year didn't want to do a ham. So here was dinner last night. Nevermind the dirty stove...

T-bone steaks
Grilled potato salad
Dutch oven mac'n'cheese
Cornbread
Homemade apple pie
Green salad that didn't make it into the pic

 

Looks fantastic!

 

Thanks! I saved a bit for an evening snack.

I'd gladly trade you a slice for a piece of your pie or scoop of that grilled potato salad.

Is that grilled potato salad something you are willing to share the recipe? It looks right up my alley. I'm not a fan of traditional potato salad but have dabbled in a few warms ones, but no keepers yet.