/ck/ - Food & Cooking

[Anonymous No.7630061]

Dinner thread?
Dinner thread.
First pic is a pork butt I started 6 hours ago.

[Anonymous No.7630063]

Second pic is the finished product

[Anonymous No.7630068]

And here is the final assembly. Bourbon sweet baby ray's bbq sauce on a hawaiian sweet bun

[Anonymous No.7630233]

>>7630068
im fapping don't stop

[Anonymous No.7630242]

>>7630068
I used to buy sweet baby rays but I tried pic related and haven't looked back

[Anonymous No.7630244]

>>7630068
DELETE THIS

[Anonymous No.7630245]

>>7630242
>nigger sauce
no, thanks.

[Anonymous No.7630252]

>>7630068

hurrrrrrr

[Anonymous No.7630255]

>>7630068
Meat looks pretty dry, shit tier bbq sauce, roll isn't toasted

2.5/10

[Anonymous No.7630257]

>>7630245
>Sauce that's not swimming in sugar.
Ftfy.

[Anonymous No.7630263]

>>7630255
Some of the juiciest meat I've ever made, comparable to the bbq places here in town

I admit I probably should have gone with classic bbq sauce, but the roll shouldn't be toasted. It's perfect.

[Anonymous No.7630266]

>>7630257
>high fructose corn syrup
ftfy

what is this, 1900s? no one uses sugar anymore.

[Anonymous No.7630280]

>>7630263
It's not the bourbon part that is shit tier, it's the brand.

>perfect untoasted roll
maybe for you and the minority

[Anonymous No.7630288]

>>7630280
Where the fuck do u live that toasts BBQ buns

[Anonymous No.7630315]

>>7630068
Being from North Carolina and cook pulled pork quite often with homemade sauce tomato based and vinegar based, this makes me sad.

[Anonymous No.7630318]

>>7630315
Being from Texas, this is my first attempt ever, and I think I did pretty well.

[Anonymous No.7630323]

>>7630068
>not making your own sauce
>not tossing some of the sauce with the meat
3/10

[Anonymous No.7630329]

>>7630315
Fuck off and die faggot, there is literally no benefit in making your own sauce, fucking gay autist bbq "chefs" can go suck my dick.
Do you really want a "special sauce", just buy a cheap off the shelf sauce and add a dash of mollases, bourbon and the dry rub you used on the meat, thin a little with whatever vinegar you want, there you go, just saved you an hour of fucking around.

[Anonymous No.7630350]

>>7630318
If you like it that's all that truly matters. It looks like it was done in an oven instead of a smoker.

[Anonymous No.7630353]

>>7630350
It was, I just moved into an apartment that doesn't allow grills so I figured I'd try the oven.

[Anonymous No.7630357]

>>7630318
You just put some spices on a pork shoulder and put it in the oven for 6 hours and then put the meat on buns and covered it with shit tier brand store bought sauce, very little effort. Were you expecting to be praised for creativity and hard work or something? I'd probably eat it but wouldnt consider this a good attempt at bbq.

>>7630329
kill urself

[Anonymous No.7630363]

>>7630357
Did you not read the first post? This is a dinner thread, not a rate my food thread. I'm not saying it's amazing, but it's what I made tonight. Post what you made.

[Anonymous No.7630368]

>>7630329
Fuck you, you triggered bitch. Not even close to my sauce. It's two separate sauces by the way. You can't even buy vinegar based sauce in the grocery store. Enjoy all if your HFCS and preservatives.

[Anonymous No.7630377]

Made bibimbap tonight

[Anonymous No.7630385]

>>7630363
Your still defending yourself when people rate your dinner poorly though

>I think I did pretty well
>I'm not saying its amazing

russian pelmeni is what I ate tonight, no photo of the plate

[Anonymous No.7630389]

>>7630363
You're still defending yourself when people rate your dinner poorly though

>I think I did pretty well
>I'm not saying its amazing
pick one

russian pelmeni is what I ate tonight, no photo of the plate

[Anonymous No.7630390]

>>7630353
My heart goes out to you anon. Smoked with hickory, oak, or pecans (the whole nut in the shell) is so tasty. I had chicken salad made from a store bought rotisserie chicken, grated cheddar, chopped pickles and onions, mayo, salt and pepper on a sandwich with sour cream and onion chips.

[Anonymous No.7630394]

>>7630385
Sure, who doesn't defend themselves when people talk shit about what they make? It's not like it was constructive criticism, it was just greentext and subjective opinions.
>pick one
No need, I think I did well for my talents, but I realize that it's not amazing by any standards.

[Anonymous No.7630401]

>>7630377
Looks really good, is that southeast asian cuisine?

[Anonymous No.7630411]

Made this 3 weeks ago; pork carnitas

[Anonymous No.7630413]

>>7630266
>>durr hfcs isn't sugar
-7/10 basic eating cuck.
stubs is one of the few brands that has like 4 grams a sugar per 2 table spoons. it's goat tier and you're a faggot

[Anonymous No.7630418]

>>7630411
>durr I can't rotate

[Anonymous No.7630424]

>>7630411

looks good man

[Anonymous No.7630425]

>>7630394
I don't defend myself when I know I've posted some low effort food, reread some of those "subjective" criticisms, do some research and you'll have some better food.

What exactly did you "do well" at? There's very little to fuck up with what you've made. Someone would have to be literally retarded to fuck up rubbing spices on meat and putting it in the oven.

[Anonymous No.7630432]

>>7630425
You're right, I should have tried harder. Sorry about that.

Back on topic, were the pelmeni filled with anything, like cheese or pork? Kind of reminds me of a perogi or tortellini.

[Anonymous No.7630436]

>>7630413
>>>durr hfcs isn't sugar
I'm glad you see my point on this. I didn't say Stubbs was bad, but mine is better. You can eat ketchup on your goat for all I care.

[Anonymous No.7630444]

>>7630436
>>implying ketchup doesn';t have more sugar than the shit you shovel in your mouth and call BBQ

[Anonymous No.7630459]

>>7630444
Implying that I'm implying anything about ketchup. You can eat whatever you want on your goat, I don't give a shit.

[Anonymous No.7630504]

>>7630401
Korean dish

[Anonymous No.7630509]

>>7630368
>muh special snowflake sauces

[Anonymous No.7630516]

>>7630389
Nice meme knife, does it fit nicely in your baby hands?

[Anonymous No.7630519]

>>7630432
>I should have tried harder
Do whatever you want to do, just know what you're doing

The pelmeni had beef, pork, onion, garlic powder, s&p in them. Also made potato and cheese pierogies. They are pretty easy to make.

[Anonymous No.7630521]

Some Tzaziki on that bun, and ...

[Anonymous No.7630549]

>>7630521
Maybe not on the bun, but a nice flatbread with the pork fried up in a skillet and some tzaziki would be pretty good

[Anonymous No.7630554]

>>7630549

agreed, my man

[Anonymous No.7631163]

I roasted some brisket and used the drippings to make an apple cider jus. Served it with duck fat whipped potatoes and roasted root vegetables. It was the second best dinner I've made this year.

[Anonymous No.7631232]

>>7630516
My hands are huge, fits perfectly

[Anonymous No.7631281]

>>7631163
>the second best dinner I've made this year.
this begs the question...

[Anonymous No.7631326]

>>7630459
>>7630444
>>7630436
>>7630413
>>7630266
>>7630257

[Anonymous No.7631526]

>>7631281

Porchetta with pot liquor gravy, collard greens au gratin, parsnip/celeriac mash, fresh baked bread and home made butter.

[Anonymous No.7631563]

Porkbelly

[Anonymous No.7631588]

>>7631526
>fresh baked bread and home made butter
That's a whole other level, kudos.

[Anonymous No.7631624]

How do you improve a herring & sardines in hot red tomatoe sauce?/

[Anonymous No.7632077]

leftover 'risotto'

>>7631624
harissa

[Anonymous No.7632137]

Be jelly.

[Anonymous No.7632143]

>>7630255
>The roll isn't toasted

Keep your personal taste off of his food

[Anonymous No.7632146]

>>7630329
Dont you have a taco bell general to post in?

[Anonymous No.7632191]

>>7632137
those better be all beef hot dogs senpai

[Anonymous No.7632193]

my osso buco that just went in the oven to finish off

it's beautiful

[Anonymous No.7632207]

>>7630353
Thos website has fucked my mind up because when I read grills I really thoight you meant girls and I was pretty confused until I realized

[Anonymous No.7632210]

>>7630063
It looks pretty good, love that crust!

[Anonymous No.7632241]

>>7630068
Looks dry as a desert

[Anonymous No.7632672]

Sushi.

[Anonymous No.7633387]

Bumping this; I saw someone else started a dinner thread when this one is still up. Bastards.

[Anonymous No.7633392]

>>7632672
>salmon is cooked

[Anonymous No.7633397]

>>7630377
Is this the Brothers Green Eats recipe? Looks great man

[Anonymous No.7633398]

>>7633392
>>7632672
Why would you ruin the texture by cooking the salmon

[Anonymous No.7633404]

went to the mets game, got awesome nachos.

[Anonymous No.7633441]

>>7633397
Nah, I used Seonkyoung Longest's recipe. Changed my veggies a bit since didn't have kimchee or some of that other stuff.

[Anonymous No.7633473]

>>7633404
Is that radish? WTF.

[Anonymous No.7633485]

>>7633404
Is that Parmesan cheese? fucking disgusting senpai

[Anonymous No.7633488]

>>7633473
Yeah, it's commonly served with Mexican food. Supposed to settle your stomach and help avoid the ring of fire. Could just be bullshit though.

[Anonymous No.7633497]

>>7631281
>this begs the question...

no it doesn't. learn english.

[Anonymous No.7633511]

>>7633398

Quick twenty minute salt cure before the heat keeps the texture tight and still allows you to introduce all the wonderful flavors imparted through cooking.

[Anonymous No.7633518]

>>7633473

Crunchy spicy thing added to crunchy spicy cheesy thing. I see no problem here.

[Anonymous No.7633527]

>>7630315

So give em' some options, anon.

Some poor bastards live in apartments and can't use a smoker.

Regardless, any man down for some pulled pork is O.K. in my book.

[Anonymous No.7633531]

If you're going to oven roast pork...

[Anonymous No.7633533]

R8 muh shit
Too much extra cheese on top and came out a little greasy, but i added it only after the toppings were cooked. Standard mozz plus asiago just long enough to melt. I don't quite like the leathery texture when asiago browns.

[Anonymous No.7633545]

>>7630329
>there is literally no benefit in making your own sauce

Just try these two. Super easy to make, and you can adjust the sweetness to fit your taste.

This is my favorite for pulled pork:

Vinegar sauce: 1c ap cid vin, 1/4 cup brown sug, 1 tbs salt, 1 tbs, pepper, 1 tbs red pepper flake, 1 tsp cayenne.
You can heat it up to help it mix, or just mix it cold and let it stand for a day for best results.

Here's my tomato base:

Tomato based sauce: 1 cup ketchup, 1/2 cup water, 1/2 cup apple cider vinegar, 1/2 cup brown sugar, 1 tsp salt, 1 tsp black pepper, 1 tsp chili powder, 1 tsp cayenne, 1 tsp red pepper flake, 1/2 tsp garlic powder, 1/2 tsp cinamon

Heat over stove and adjust sugar to reach your desired sweetness.

[Anonymous No.7633548]

>>7633533
You have weird tastes and I could hardly tell it was pizza until I read the rest of the post. But if you like it then sure.

[Anonymous No.7633549]

>>7630061
>>7630063

>not smoking it

Your first mistake was not brining it overnight like so

[Anonymous No.7633551]

>>7633549

[Anonymous No.7633553]

>>7633551

8+ hours, hickory, oak, or apple wood is best for low long smokes

[Anonymous No.7633555]

>>7633553

Now you have pulled pork that is actually smoky and you are cooking meat the way it should be

[Anonymous No.7633557]

>>7633527

That's a solid point. So this is what I do at my restaurant.

Brine:

5 Gallons of Water
2 Cups of Kosher salt
2 Cups of Brown sugar
10 Bay leaves
3 Oranges, sliced
1/4 C Liquid smoke

Combine one gallon of water with everything except the liquid smoke and bring to a boil. Allow to simmer for several minutes. Transfer to 5 gallon bucket and add ice to cool. Fill bucket with remaining water and add liquid smoke. Place de-boned and halved pork butts in two buckets. Cover with brine, let chill in the fridge for 72 hours.

Remove from brine and place on paper towel lined sheet tray, dry each half butt thoroughly. Rub all sides with mesquite, including inside the shoulder blade cavity. Allow to rest overnight in fridge.
Transfer to foil lined roasting pans and cook in oven at 300 for five hours

This is for many pounds of pork but it's easy enough to scale down.

[Anonymous No.7633561]

>>7633557
>liquid smoke

gross

[Anonymous No.7633565]

>>7633548
I'm not really adventurous when it comes to cheese. My mom ruined me with plastic cheese. I've never eaten anything other than blue, mozz, cheddar and asiago. A 1 lb block of "exotic" cheese costs $13 and I want to avoid throwing away if I actually hate the taste. IIRC, AB senpai uses mozz, asiago and emmental or something so I don't think I'm doing too bad with my pizza game.

[Anonymous No.7633568]

>>7633565
There are a lot of companies out there that offer sample cheese packages. For your birthday or Christmas, ask your parents/whoever to get you one of those. No risk, all reward.

[Anonymous No.7633569]

>>7633557

Forgot to put it in, but roast that beast uncovered
The entire time. Also, homemade sauce and pickled zucchini and onion are goat.

[Anonymous No.7633572]

>>7633557
That's an interesting approach.

I've used injections, which were a noticeable improvement over not using them, but haven't tried to brine one yet.

I'll give that a shot.

I just did an oven butt due to shitty weather and that fucker was in there for 12 hours at like 240 before I finished it at 275. Turned out alright, but you just can't beat a good smoked butt.

[Anonymous No.7633579]

>>7633561

Not so much. We're talking about a flavor component in an oven roasted meat. For folks without a smoker it's just fine. Used properly it's also fine for folks with an actual smoker. Learn to use your ingredients properly senpai.

[Anonymous No.7633581]

>>7630061
No pictures because it's already eaten, but I cooked for the family tonight for my brother's birthday.

Made slow-roast Berkshire pork loin with crackling, pecan shell smoked buttermilk mashed potatoes, fiddleheads, crispy fried shallots, pickled grapes, and black garlic Tokaji jus.

Fuck man, pork crackling is the food of the gods.

[Anonymous No.7633584]

>>7633579
If you know how to smoke meat you should never even consider using liquid smoke you hack

[Anonymous No.7633589]

>>7633572

It's also not necessary to de-bone. I just copy and ousted from my recipe bible. We save the bones for stock and sauces.

[Anonymous No.7633592]

>>7633545
Your tomato sauce based one is exactly the same method as what was reccomended

[Anonymous No.7633593]

>>7633584

You're a hoot bubby.

[Anonymous No.7633608]

>>7633593
>that tiny nonexistent smoke ring

Woooo pal, watch out

[Anonymous No.7633628]

>>7633568
Aight m8. Birthday in about a month, should be good although i'll probably have to buy it for myself.

[Anonymous No.7633639]

>>7633608

All of the useful information you're posting along with your OC is just btfo of this thread. Thanks senpai.

[Anonymous No.7633651]

>>7633572

Cutting the butts down if you're doing a brine only is imperative. You can shave off twenty four hours from the brining process if you use an injector. I do the three days in the brine without injecting.

[Anonymous No.7633658]

>>7633639
Yes, your generic chicken is really mind-blowing

[Anonymous No.7633661]

>>7633658

Not knowing the difference between chicken and pork cheeks. Good job bubby.

[Anonymous No.7633665]

>>7633658

And just for fun, this is how you smoke poultry.

[Anonymous No.7633766]

>>7633404

Is it possibly cotija? That would sort of make sense.

[Anonymous No.7633769]

>>7630315
Dude ya vinegar sauces are so op

[Anonymous No.7633812]

>>7630315
>Being from North Carolina
>>7630357
>put it in the oven for 6 hours
Really? Is this how N Carolina does it?
No. No. Nope.
I've never been to NC but I refuse to believe it.
You can't call out your state and then give shitty info. It's bullshit. Everything would have been fine if you didn't call out your state, like you are an expert because of your geographical location.

[Anonymous No.7633911]

Mine.

[Anonymous No.7633919]

>>7633488
Interesting...

>>7633518
They always tasted very bitter to me, and not really spicy.

[Anonymous No.7634379]

>>7633812
that's two different anons, I'm not from NC, was just stating how OP cooked the pork roast.

[Anonymous No.7634469]

>>7633919

>They always tasted very bitter to me, and not really spicy.

A lot of this depends on the soil type and temperature the radishes were grown in as well as, obviously, the varietal. I had some radish sprouts recently that had a delayed heat to them that was hotter than several peppers out there but you had to wait like thirty or forty seconds before it hit you.

[Anonymous No.7634523]

most of these foods lack colors

can't even bring myself eat food without colors

all brown n white. sad days

[Anonymous No.7634552]

>>7634523
Is my dinner colorful enough...?

[Anonymous No.7634557]

>>7634552
yeah. I already had dinner though so you can keep it

[Anonymous No.7634960]

roast beef with trimmings

[Anonymous No.7634965]

sword fish with peas, capers, braised lettuce

[Anonymous No.7634984]

>>7631526
too bad you overcooked it

[Anonymous No.7635068]

>>7634965
So you like all that mercury then huh?

[Anonymous No.7635081]

>>7635068

Who on earth eats swordfish often enough for its mercury content to matter?

[Anonymous No.7635888]

>>7635081
A swordfish a day keeps the doctor away.

[Anonymous No.7636399]

I didn't take a picture of it but I just made some couscous and sauteed some pieces of chicken and poured a little sweet and spicy sauce on top

shit was tasty and cheap

[Anonymous No.7636568]

>>7633593

Those two pieces exposed to the camera look under.

[Anonymous No.7637294]

Yesterday's dinner, made burger with fries

[Anonymous No.7637547]

>>7630245
Hey they were the original BBQ people

[Anonymous No.7637552]

>>7637294
Burnt buns
cheese isn't melted
looks dry as fuck
onion too thickly sliced
no mustard
no pickle
3/10 try again

[Anonymous No.7637553]

>>7637552
Autism: The Post.

[Anonymous No.7637560]

>tfw you're too lazy to do laundry and cook dinner in the same night

I had hard boiled eggs and potato chips for dinner.

[Anonymous No.7638288]

>>7637553
Actually
>juicy af
>pickles are on, you don't see them
>mustard mixed in with the sauce on top and bottom bun

Yeah, nah, you're a cunt (^:

[Anonymous No.7638301]

just some braised pork, tuna, and head cheese

[Anonymous No.7638359]

My lunch and gfs lunch. Japanese sweet and sour meatballs over rice with blanched lo choy and garlic green beans.

Meatballs have ground pork/beef. Soy sauce, sake, ginger and garlix. Sauce is made with vinegar, sake,ketchup,sugar, water and potato starch for thickening. So gut

[Anonymous No.7638714]

>>7638288

learn to direct your posts better

[Anonymous No.7638728]

Ground beef, diced pumpkin, onions and tomatoes stew with some garlic and merken, served with white rice. I'm too lazy to cook something more elaborate.