food S.I.P./Quarantine Cooking

sinensis said:
i love the wok, THP. i've never had a legit wok setup, but i modified one of my burner caps by drilling holes in it to get some more output. it works alright with a makeshift elevated wok stand. we're redoing our kitchen soon with all induction stuff, and i'm rolling the dice on an induction wok module. seems to have high output, but i hope it doesn't suck. lol. hard to find reviews online for it.
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Love the high output burner. The stove came with the wok ring. It has 2 medium burners (in back) which is great to lay the griddle across for even heat. In front is a high output (with removable wok ring) and a low output for simmering. I think a wizard designed this range. It is gas on top and the oven in electric for even baking. You really can't bet this thing!
 
Mrs.G.I.P.'s
Minnesilly Chili 
(wife has always made hers weak :rolleyes:  but i kick mine up a bit with powders and we both enjoy it this way)
 
 served with Red Jalapeno cornbread  :drooling:
fresh chili's are Poblano and Anaheim 
 
 
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Don't forget the  :cool: beans 
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and you're chili powders 
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return to a boil, then reduce to a simmer until it thickens up to desired consistency 
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meanwhile make the cornbread
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crush some of your dried red Jalapeno rings
and mix them into the batter
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wife prefers hers with rice, and plain cornbread muffins
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:beer:
 
 
:cheers:
 
 
Tried to do some smoked pork butt and ribs yesterday with mixed results.  More on that later. 
Found this recipe for a pork butt rub.  Hmmm, might as well give it a go.
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The only brown sugar I have is a brick.  Kitchen hack- use a cheese grater to shave the hard brown sugar.  Works great!  (see what I did there?  ;)  :lol: )
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spices including some Aji powder and some smoked paprika from Volcanic Peppers.
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I'm not really happy using the electric element in the smoker, I wanted to try using briquettes.  Found an aluminum bowl, hit it hard with the Milwaukee and titanium for some good air flow.  Directions on the interwhebz to start briquettes without lighter fluid or a chimney said to wad up some newspaper and place the briquettes on top.  I had to go get the mail (haven't checked it in a week) to get some junk mail newsprint.  
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It took a while but it did actually work!  The meats are mustard rubbed and seasoned.  There's a bit of a flare up of the wood, but that's just cuz I opened the door for the picture. 
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The pork butt
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Done!
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Now, here's the not so good part.  The ribs were inedible!  WAAAAyyyyyy too salty.  The pork butt was OK cuz there was way more meat to cut the salt.  I'll figure out something for dinner and post some plated pictures of that. 
 
I like the briquette tray for cooking.  We'll probably do it that way from now on.  I did turn on the electric element just to give it a bit more heat.  If I find a larger plate/bowl/something, I probably wouldn't need the electric at all.  It was a fun cook.
 
 
wow GIP, i think chili is in the near future for me.. that looks too good.
 
SL, badass pork butt. looks like you know what you're doing, but i'll share some thoughts..
 
if you ever wanna try something new, here's the current iteration of my pork butt rub. the measurements are in grams:
 
white sugar 155
molasses 13
paprika 33
garlic powder 10
onion powder 5
ginger powder 11
rosemary powder 3
ground black pepper 9
ground chipotle 1
ground smoked habanero 1
red sichuan peppercorn 0.5
 
that should be plenty for one butt. you should have a little left over. if you are stingy with the ingredients, you could probably multiply that recipe by 3/4.
 
brown sugar is just one of those things that i refuse to keep in the pantry any longer. i know i sound like a whiner, but i just think it's a PITA ingredient to deal with.
i hate trying to un-brick it, and yes i've tried all the tricks like microwaving it, steaming it, hammering it, (but maybe not grating it? lol)
 
so i've converted all my recipes to just use white sugar and molasses. instead of taking up valuable pantry space with white sugar, brown sugar, (light brown sugar, dark brown sugar, ...), i just have a bottle of molasses and can adjust the 'darkness' by adding more or less.
 
also, fresly mixed brown sugar is lovely. fluffy and 'moist'.
 
as for starting briquettes for low&slow bbq, i think it works best if you arrange them in a volcano-shaped pile. then take about 3 briquettes (depending on how much charcoal is in your basket), light them with a torch, and set them on top. the others will catch, and it will be a nice, slow burn.
 
Thanks for the comments, Sinensis. Is there no salt in your rub mix? I like your recipe.

John is a pro on the gas grill. We've never done kingsford cooking before, oh, except for a Dutch oven throwdown. After a lot of tries with the electric smoker, it just wasnt cutting it. I didn't think about the torch to start it. We have one around here somewhere, but the newspaper worked. I was laughing that we didn't have any newspaper in the house. That's why I had to go get the mail for some junk mail flyers.
 
oh yeah, i don't put salt in rubs. i salt separately. i just feel like i get more control that way, and the salinity of the food isn't affected by how much rub you pack onto it. 
 
also, time permitting, i put the salt on in advance ("dry brining"). if it's a big piece of meat like a whole brisket or pork butt, i try to do it at least overnight or even a few days in advance. more time for the salt to penetrate. no point imo in putting the other rub components on in advance because they don't penetrate tissue (molecules are too big). small, ionic molecules (salt) penetrate much more. i have the salted meat sitting uncovered or lightly covered with cling film in the fridge on a tray.
 
Salt control is important. If it's in the rub and you use a lot of rub you oversalt. If you salt the meat first and let it sit, it draws the moisture to the surface and then you rub! That way, you salt how you want, and, you get a nice moist canvas for the rub! I said moist yes I did. 
 
The Hot Pepper said:
Damn son! Now THAT's chlil! Chili and cornbread, boom!!!!!


Don't let TB up in here with his hate. And his sloppy joe "TexAss" chili..
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Well.
 
Since you are on board.
 
With tomato sauce and beans.
 
And call it chili.
 
I reckon we can agree then.
 
That bolognese.
 
Has pineapple.
 
Ranch dressing.
 
And topped with shredded swiss.
 
I am not generally a fan of frozen ground meat for burgers , but this ground pork worked really well. I did fresh grind it just before freezing , so maybe that is why.


The little Patty was just a cooks Scooby snack.

Toppings combo is a bit eclectic, but not ranch , pineapple , Swiss. Although I almost went , ginger, teriyaki, grilled pineapple route.

Sliced fried mushrooms, mayo, homemade relish, dill pickle.

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A little yellow Jayt 70s filter action on this photo.




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The Hot Pepper said:
As in, you don't ever cook with charcoal???
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Correct. Always on a gas grill for steaks and burgers. Just got the electric smoker 8 years ago. Never did any smoking before that. My parents never ever did any bbq or grill. Not even the classic Webber. Closest thing that came to bbq was wieners on sticks over a campfire.
 
Doing a killer cook this evening, but for some reason only my first video will load on youtube. Will keep trying, never had this issue before.... so I post the first one, the others later if I can figure it out....
still trying....
 
I'm jammed by youtube for some reason, will try upload again tomorrow after the cook.... It is smelling righteous I must say....  :cheers:
 
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