What is cooking tonight or this weekend?

[deltadude]

I've been wanting to get this thread going for awhile, lets see if this thread can become the longest running thread. We are all cooking something each night or for the weekends, so share!

Please provide at least one recipe, or all the recipes, but at least one of what you cooked.

I'm sorry I didn't take any Q view shots, since I was in high gear. But will do better next time.


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Tonight we celebrated one of my sons successful completion and home coming after hiking the JMT (John Muir Trail).

For whatever reason I didn't have a meat that I wanted to smoke. So on the way home from picking him up. I bought a couple of tri-tips.

Menu:
Weber Kettle grilled Tri-tip
Smoked Baby Red Potatoes
Smoked mushrooms
Steamed Broccoli
Garlic Toast
Green Salad
Desert Strawberry Shortcake

The Tri-Tip was marinaded in :
(Red wine, red wine vinegar, olive oil, minced garlic, dijon mustard, soy sauce, fresh grd black pepper, Emeril's essence, Worcestershire) for 3 or 4 hours.

The baby reds were tossed whole in:
(Olive oil, lemon pepper, E. Essence, fine minced fresh garlic)

The mushrooms were tossed and marinaded in:
(Pretty much the same as the tators except more essence and fresh ground pepper.) These were the basic white 2" diam. button mushroom.

Kettle got 1 1/2 starter cans of briquettes, two hickory/apple/almond chip bombs. Coals were all white when dumped. The Kettle was arranged with a divider to keep hot coals on 1/2 the grill other side was the cooler indirect side. This was a very hot fire.

Meat was cooked 6-7 min. on each side, and then pulled to cold side to finish indirect. I basted the meat with my marinade after it had cooked simmered 5 min.

Tators were cooked 2 hours in smoker at 250, then cut in half and basted with EVOO and fresh grd black pepper and salt, dash of essence. Then finished on the kettle to crisp both the skin and the meat side.

Mushrooms smoked 1 hour and were cooking right up until they were served.
*Both tators and mushrooms were smoked at 250 with apple chip.

The remaining cooked marinade baste was converted into a BBQ sauce using 50/50 the cooked marinade and my fav BBQ sauce. The drippings from the meat while resting were added. This sauce was GOOD!

Overall the meal was a success, guests enjoyed it, as did the family.
My take, the mushrooms could have gone at least 30 min. more, but still were yum. We hardly touched the salad, just too much other goodies.

 

[tasunkawitko]

delta - this is an old standby at our house - easy to make, cheap and works great for a large family. i'll give you the basic recipe (non-smoked) and then show you the modifications i made for it today.

TasunkaWitko’s House Chicken & Rice Casserole

• One whole chicken
• 8 servings of Minute-Rice, prepared according to package directions
• 2 cans cream of mushroom soup
• A sprinkle or two of your favorite seasoning (we use Cavender’s Greek
Seasoning)
• 2 cans your favorite vegetables (we use peas)
• 8 oz. (small block) cheddar cheese, grated and divided (the sharper the
better)

Boil the chicken until it’s done (I wish I could be more precise; the meat
will be loose on the bone and won’t be reddish or pink), checking
occasionally and turning over as necessary. Be sure to add water if it boils
down enough to expose chicken.

When the chicken is done, preheat oven to 350 degrees. Completely de-
bone chicken and chop or shred meat into small pieces. Discard bones,
skin, gristle and anything else that is not meat. Prepare the rice. For extra
flavor, you can use the water from boiling the chicken, but be sure to
skim the fat off first.

In a large mixing bowl, combine chicken, rice, seasoning (to your taste),
mushroom soup and vegetables. Mix well, then stir in half of the cheese.
Dump mixture into a large baking pan and spread evenly. Top with
cheese and bake for 30-45 minutes, or until cheese is golden-brown.
Serve with hot rolls. Be sure to save some for lunch the next day.

------------------

prepared this tonight with a couple of twists - here are the deviations from the normal recipe:

chicken: smoked instead of boiled using my greek rub, which can be found here: http://www.smokingmeatforums.com/for...ad.php?t=80826. cooked on ECB with kongsford charcoal that has hickory shavings imbedded - no other wood or smoke other than that. resulted in a mild smoke that was not overpowering.

rice: i prefer to use "real" rice, but minute rice is quick and easy when you ahve a lot of kids. since the chicken was rubbed down with salt, pepper and oregano, i added no other seasoning to rice other than a little garlic and onion powder.

veggies - i used a 1-lb bag of a frozen veggie blend from our local store (western family). the package SAYS scandinavian blend, but it looks greek or italian to me: chopped green beans, carrots, onions. zucchini and peas.
cheese: usually use cheddar, but this time used a bag of kraft velveeta. put 1/2 in the rice/chicken mixture and the other half on top.

the mixture looked and smelled great as it went into the oven, but mrs. tas wasn't convinced. she said the greek rub made the whole chicken look terrible, even though when stirred into the mixture as a whole, the chicken looked fine as the seasonings distributed around. also, the chicken was smoked, which she isn't a big fan of to begin with. she probably could have handled either one of those factors alone, but when put together, she had me fry her up a few breaded chicken tender strips.

should be done after 45 minutes or so in at 350 degrees - will report on taste, but i think it's going to be pretty dang good. since mrs. tas won't be eating it and the three boys aren't that hungry today (two are sick, the third has been eating like a horse all day after recovering from being sick, so now he isn't hungry), it looks like i have lunch for at least 3 or 4 days this coming week!

----------------------------

this turned out pretty dang good - contrary to mr;s tas's fears, it was neither too stong in seasoning nor was it too strong in the smoke department. the seasoning was just right, since it was dispersed throughout the casserole, and the mild smoke aroma and a bit of flavor permeated just enough to remind a person of bacon in the background. all-in-all, i think it was quiote a success.

here it is right out of the oven:

with casseroles, lasagna etc., i generally wait about 5 minutes from oven to plate. snce the entire meal was in the casserole, here's a picture of it in a bowl. looks pretty good, but it tasted even better!

as you can see from the recipe, this makes quite a bit, but no worries - i now have lunch for most, if not all of next week!

 

[rivet]

Got some Southern cookin' going on today...black eyed peas. Good stuff and keeps real well in fridge or freezer. Here's the pics followed by the recipe-

Here we go with the basil and spices into the pot!



And here's the plated pic over rice. Just a traditional Southern one-dish meal that is an all time favorite-



And here's the recipe....


RIVET's BLACK EYED PEAS

1 LB bag dry black eyed peas
1 LB Chub Country Sausage (NOT maple flavored)
or
1 LB bacon cut into 2 inch pieces
or
2 smoked ham hocks (the kind you get at the cured meats cooler at wally world or the grocery)

1 28oz Can Crushed tomatoes
1 Very Large white onion, diced
1 Bunch Parsley, chopped
3 or 4 Chicken Boullion cubes
1 Cup Blackstrap molasses
1 TBSP fresh ground pepper
1 TBSP Oregano
1 TBSP Basil
1 TBSP Sweet Paprika
Olive oil/bacon grease/butter
Water

Soak the peas 24 hrs in a large stockpot, changing the water a couple times. You can also do them overnight and just drain and rinse them in a colander the next morning. I’ve done them both ways. No worries.

In a large stockpot, heat a splash of olive oil, or bacon grease, or butter and drop in the sausage if using it. With a wooden spoon, break it up and brown over medium heat. (Lots of sausage is so lean, you need the oil or drippings. It will burn otherwise, as it releases no fat). About halfway through cooking it, add the diced onion and continue cooking.

If using bacon, omit oil and follow above. If using smoked ham hocks, just plop them in when you get all ingredients in pot.

Once onions are translucent and meat is almost all cooked, add the paprika and mix well.

Add the can of diced tomatoes, parsley, oregano, basil, pepper, boullion cubes and mix well.

Add water until peas are covered over with one inch of water. Here’s where you’d add the smoked hocks if you are using them, and molasses.

Bring to boil, then reduce heat and simmer gently 3-4 hrs, UNCOVERED. You want some water to boil away-you’re not making soup. If it boils off below the level of the peas during cooking, add some more. You want liquid just at the surface once it is done.

[font=&quot]Adjust for salt. If using country ham or smoked hocks, it is plenty salty enough.[/font]

 

[the dude abides]

Today was another day of firsts for me. I smoked a chuckie, a meatloaf and some moink balls stuffed with mozzerella cheese. Here's a link...

http://www.smokingmeatforums.com/for...threadid=80840

 

[smoking gun]

Picked up an 8.5 pound sirloin tip roast. 1.99 a pound today and tomorrow. I should have bought 2 but there's no room in the freezer. Tomorrow's project......... Make room in the freezer!

I'll have plenty of time while the roast is on the smoker.

 

[chisoxjim]

I was planning on giving the smoker a rest this weekend, but had a killer smoked turkey gumbo yesterday for lunch in Chicago.

So I am going to either smoke some chicken wings and thighs, or some turkey legs, also some kilbasa, and make some gumbo.

Maybe some rib tips, not sure what else

 

[chisoxjim]

back from the store, picked up 3 turkey legs, some chicken wings and kilbasa for the gumbo,

also picked up some cs ribs, and beef back ribs.

 

[kookie]

I have a stuffed fattie in the smoker right now for lunch. Thinking maybe some meatloaf for supper, we will see......

 

[solaryellow]

Brisket, meatloaf and a leg of lamb are on the smoker now. Only eleventybillion hours to go.

 

[flash]

Smoking some wings and warming up some leftover Pulled Pork.

 

[deltadude]

We are cookin, and we appreciate it even more if you take the time and share a recipe.

 

[morkdach]

how about a 1.5# stuffed bacon cheese burger and some babyback pork ribs got some good ole kansas sweet that will go on shortley.

 

[rivet]

Well today we made a turkey. Wonderful Mrs Rivet is tired of smoked and grilled food so I left the smoker cold. Yesterday found turkey's at .84 cents / LB so I picked one up. She and I both love turkey year round, just plain roasted and it makes great sammies when sliced cold. This one was about 11 lbs...



Oven roasted it with just coarse ground black pepper and Lawrey's seasoned salt-



Made some fresh onion-less pico from the hot peppers, cilantro and tomatoes in the garden, along with the last 3 key limes from Meatball's exchange package-



And here we are plated. Grated Vermont Extra Sharp White Cheddar and my Smoked Jalapeno & Cayenne Pepper salsa along with some fresh garden green beans made for an excellent dinner!



No recipe cause it's all pretty basic. Thanks for checking out the Cooking-View!

 

[eaglewing]

doing 3 racks and having friends over... (or maybe they are my friends cuz I'm doing 3 racks...LOL)

 

[rivet]

Terry, that is one OUTSTANDING cheeseburger!

 

[deltadude]

Tonight is OYO (on your own). So warmed up a bowl of chili and crackers.

Rivet, I'm a turkey lover too. Only thing I might have done diff. is cook it on the weber kettle, indirect (keepin with the spirit of summer, as in cook outdoors). Heck I do them in the Kettle even for thanksgiving.

It sure looked good, so good I'm going to check Sam's tomorrow for a gobbler.

 

[gnubee]

Yesterday I smoked two chickens in mesquite. They turned out well. I carved off the breasts of both birds and sliced two thin for sammies today. Saved the other two for my soup tomorrow.

Now I have both carcasses in the stock pot making a gallon or so of stock for a most delicious soup for tomorrow. Its simmering on the stove even as we speak. The smell is incredible.

Qview of the soup to follow.

Recipe...
2 Chickens smoked over mesquite. Breasts removed and retained for sandwiches and some will be chopped to go into the soup tomorrow.
1 Bunch Celery rough cut
2 Pounds of Carrots rough cut ( not peeled )
4 fresh Tomatoes
5 Yellow Onions chopped roughly.
2 Bay leaves
1/2 cup chopped fresh Parsley
Salt to taste.

Put all the veggies and in stock pot to simmer for 1 1/2 hours. Add in Chicken carcasses for another 1 1/2 hours.
Salt to taste.

Strain the clear broth thru cheesecloth and discard the solids.

This makes about 2 gallons of broth. Which is used to make a devine chicken soup and other Dishes through out the week.

For tomorrows soup.

Recipe:
1 pint of Chicken broth.
1 of the Breasts from Yesterdays chicken chopped Into 1/4 - 1/2 inch pieces.
2 Carrots peeled and sliced.
1 Stalk of chopped celery.
1 or 2 sliced Yellow Onions Sauted till golden in butter.
Sprig of chopped Fresh Thyme and or Parsley. Or 1/4 teaspoon dried thyme.
Simmer partly covered on stove when the carrots are just about ready bring to a boil and add in a couple handfuls of your favorite pasta , I like wide egg noodles. Add in your favorite spices I like Mrs Dash mild blend.
When Pasta is ready so is the soup.

I had a hard time writing this down cause I usually don't measure stuff and had to think a bit about amounts. But I hate it when you ask someone for a recipe and they get all secret and say Oh just a little of this and a little of that.



It is a three day operation but well worth it for soup like you've never tasted before.

 

[nozzleman]

Found whole chicken for 99 cents a pound , so I got 3 of them rubbed them with some Tony's Cajun seasoning and smoked them. We put a hefty dent in the pile but the rest are going to make some incredible chicken salad sandwiches.

 

[deltadude]

Last Night did Tuscan Chicken on the Weber Gas Grill
Served with grilled baby red potatoes,
Tossed green salad.

*This dish was done on Next Food Network Star, by the winner. However I have been doing the dish for sometime and this is my basic recipe.


1 whole chicken, flattened
• Kosher salt
• 1/3 cup freshly squeezed lemon juice
• 2 teaspoons grated lemon zest approx 2 lemons
• 1/3 cup good olive oil
• 6 cloves garlic minced
• Fresh rosemary leaves approx 1tbsp minced
• Freshly ground black pepper

• ONE heavy fire brick or appropriate heavy weight covered in alum. foil, something like a heavy cast iron skillet.

Prep,
Remove backbone out of chicken and open or flatten.
Make above marinade and marinade chicken at least 4 hours the longer the better. SAVE MARINADE...
Grill heat should be slightly above medium, you don't want real hot fire, because there will be alot of fat juices from the skin and the chicken will catch fire. Make sure and lube grate with cooking oil before putting chicken on.
Put chicken on skin side down, put alum covered brick on top of chicken.
Put marinade on grill and cook for at least 5 minutes to kill bacteria, etc. Baste chicken at least twice to three times each side, (note you only turn chicken once though).
Cook chicken 10-15 minutes depending on your grill. Turn chicken over and cook opposite side 10-15 minutes. Use a thermometer and check temp of both breast and thigh. If more cooking is required but the outside grilled appearance is what you want then move to colder part of grill and finish or foil chicken and finish.

 

[chisoxjim]

gonna check out a butcher in Morris, IL, and get some ribs, BB or Spares, havent decided yet. Also want to check out his price on pork butts for an 11# one I am doing in a couple weeks. The ribs will be for Saturday, maybe have some ABT's as well.

I am also thinking about doing a chuckie on Sunday.