59 replies to this topic

[Baphom3t]

I know a lot of us here love to eat. I for one can't get enough food. I thought I'd start this thread for all of us here to share what we cook, eat and recipes. This thread is for everyone, whether a vegetarian, vegan, pescetarian, or omnivore.
To get it started......
I have been at the art of smoking and grilling for over 15 years, some have called me a pitmaster.
So to start this off here is a few pics of my smoking and grilling adventures.
First off we have this yummy boneless pork loin roast stuffed with garlic and fresh rosemary with a dash of salt and pepper.

This lovely hunk of yum was smoked with oak and cherry and turned out like this after 6 hours of smoking.

I have a ton more I can share but I'd like to see if this thread takes off before I start adding more.
I searched for a food related threads in the forums and did not find one. If there is one already existing, admin/mods, please feel free to move / remove this.

Edited by Baphom3t, 01 February 2016 - 10:12 AM.

[EnigmaticFart]

Hey man, that looks incredible, keep 'em coming, please!

 

I love these kind of threads! I'll blow this place up with my collection/future endeavors. Always looking for culinary inspiration! I have probably a good 20 internationally inspired meals ready to upload and usually experiment with new meals and ingredients on a weekly/biweekly basis.

 

I have no idea how to upload pictures yet, so I'll edit this post later after some help in the welcome area 

[GadgetGuy]

Pork Shoulder, home made dry rub, wrapped in saran wrap over night and smoked 14 hours at 225f.

Then, turned pulled pork. Good shit for pulled pork tacos too!

 

 

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[Baphom3t]

What type wood did you smoke it with GadgetGuy?
Here we have....

Oak, apple smoked chili topped with banana peppers, sour cream, and scallions . I smoked it for 16 hours in my upright barrel style smoker.

Edited by Baphom3t, 07 February 2016 - 10:02 AM.

[GadgetGuy]

I have a Traeger pellet grill and used hickory pellets.

[EnigmaticFart]

The homemade fruit and french toast I had for breakfast!

Baphom3t, a couple nights ago I made my first herb crusted pork loin ever; eat your heart out!

Edited by EnigmaticFart, 07 February 2016 - 04:15 PM.

[Juthro]

What type wood did you smoke it with GadgetGuy?
Here we have....
Oak, apple smoked chili topped with banana peppers, sour cream, and scallions . I smoked it for 16 hours in my upright barrel style smoker.

Looks tasty :)

If your don't mind me asking, do you cook your chili in the smoker, or just smoke the meat before you make it?


Here is an old pic of smoked baked beans I did in my cabinet electric smoker, with a mix of apple, cherry, maple, and hickory.

[SteampunkScientist]

This is what I had while I am watched my Panthers loose.

[Baphom3t]

 

Looks tasty :)

If your don't mind me asking, do you cook your chili in the smoker, or just smoke the meat before you make it?

I smoked the meat and then smoked the chili in the smoker.
I should add.....this can also be done with vegetarian chili and turns out killer good you just don't smoke it as long. ;)

[Baphom3t]

Nice to see this may have a bit of spunk to it.......... it's really nice to see what others are cooking up. I love exchanging recipes and all that good stuff so........
Here is some bacon I did. I cured it for 7 days before being smoked.
I used my off set box smoker with white oak and cherry wood. I cross hatched the fat side for maximum flavor absorption. I did not take pics during the curing process. After curing I smoked it for roughly 4 hours until internal temp hit 150 -160, let it cool to room temp and wrapped with plastic wrap and shoved in the fridge for 24 hr.
My wife made homemade Rosemary bread, so we already know artisanal B.L.T is underway and here is the results.
Home smoked White Oak, Cherry wood smoked home made bacon, homemade Rosemary bread, with Bibb lettuce, Tomato and pepper mayo.

The curing mixture I followed goes like this.......

 

1/3 cup kosher salt

3 tablespoons freshly ground black pepper or cracked black peppercorns

2 teaspoons pink curing salt

1/3 cup brown sugar, granulated sugar, maple sugar, freeze-dried sugar cane juice (Sucanat), or a mixture of these sweeteners

Edited by Baphom3t, 14 February 2016 - 10:31 PM.

[Juthro]

Nice !
 
I've never smoked pork belly, but I have made Canadian Bacon with pork loin.

[Juthro]

Baphom3t, if you don't mind me asking, do you wet, or dry cure your bacon?

[GadgetGuy]

White Pizza cooked on the smoker and made mostly from scratch (used a nice mixture for the dough, let it settle yada yada)

 

[GadgetGuy]

 

 

Looks tasty :)

If your don't mind me asking, do you cook your chili in the smoker, or just smoke the meat before you make it?

I smoked the meat and then smoked the chili in the smoker.
I should add.....this can also be done with vegetarian chili and turns out killer good you just don't smoke it as long. ;)

 

Vegetarian chili? Never heard of it lmao

[Juthro]

That pizza looks killer GG!

[Baphom3t]

Baphom3t, if you don't mind me asking, do you wet, or dry cure your bacon?

The cure was a dry cure rub. After applying the curing rub to the belly I placed it in a turkey sized oven bag.....the rest of curing rub was tossed in the bag and I placed it at the bottom shelf of my refrigerator. I flipped it over each day to redistribute the liquid that accumulated. I did this for 7 days.
 

[Baphom3t]

 

 

 

Looks tasty :)

If your don't mind me asking, do you cook your chili in the smoker, or just smoke the meat before you make it?

I smoked the meat and then smoked the chili in the smoker.
I should add.....this can also be done with vegetarian chili and turns out killer good you just don't smoke it as long. ;)

 

Vegetarian chili? Never heard of it lmao

 

Ha ha ha....yeah there is vegetarian chili......I have a few friends that are vegetarian and pescatarian.

[GadgetGuy]

 

Baphom3t, if you don't mind me asking, do you wet, or dry cure your bacon?

The cure was a dry cure rub. After applying the curing rub to the belly I placed it in a turkey sized oven bag.....the rest of curing rub was tossed in the bag and I placed it at the bottom shelf of my refrigerator. I flipped it over each day to redistribute the liquid that accumulated. I did this for 7 days.
 

 

Very cool, we have to order pork belly at the local store but I may just have to get on that. Good to see another hardcore food friend on here.

[SteampunkScientist]

Vietnamese Pho soup:

[EnigmaticFart]

cajun salmon and shrimp, curried greens, and a sweet molasses fall medley.