Sunday morning means sourdough pancakes at my house. Today I had homemade blackberry syrup.

MFC

Katsu sando



Shaved ice



Korean street food goodies



Tteokbokki closeup



Time to ride!

Originally Posted By FarmersSon⏩

Sunday morning means sourdough pancakes at my house. Today I had homemade blackberry syrup.

Oh heck yeah

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

Venturing into this thread during cut was probably not the brightest idea I've had this week, but very nice meals regardless, everyone. This gives me some additional ideas.

One of my favorite challenges during cut periods are to cook interesting and tasty meals while limiting myself macro-wise. For example, I give myself 65g protein, 50c carbs, 20f and I need to create something within that box. It's like I'm playing my own daily game of hell's kitchen over here, except I'm the contestant but also the angry British man that will yell at himself and call himself a donkey

*Look at reflection in car window and flex every time crew*
*Use half the roll to wipe after a poo crew*
*Fart in the gym and blame rotten smell on faulty ventilation crew*
*Fart at home and blame it on the dog crew*
*Watch neutron-star density poop mock me as water flushes around it and it stays put crew*
*Drive 2 minutes in the summer and back of shirt gets completely wet crew*
*Coffee black as midnight on a moonless night crew*
*Fat shame my cat on a daily basis crew*

Originally Posted By lightsarefallin⏩

Venturing into this thread during cut was probably not the brightest idea I've had this week, but very nice meals regardless, everyone. This gives me some additional ideas.

One of my favorite challenges during cut periods are to cook interesting and tasty meals while limiting myself macro-wise. For example, I give myself 65g protein, 50c carbs, 20f and I need to create something within that box. It's like I'm playing my own daily game of hell's kitchen over here, except I'm the contestant but also the angry British man that will yell at himself and call himself a donkey

That's awesome!I love getting creative with kitchen challenges like that. Mine right now are mostly fridge cleanup challenges, hehe

Tofu and green beans in a sticky gochujang, mirin, and black vinegar sauce. Couple of okras thrown in there because why not



What's everyone's cooking plans for Easter / Passover? I've found a polenta sheet cake with cream cheese icing that looks wonderful and easy enough, but I'm tempted by showstoppers that I have no business attempting right now!

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

MFC

Originally Posted By FarmersSon⏩

The word "Plan" is a little strong with regard to how I organize my cooking, I'm definitely a by-the-seat-of-my-pants scheduler. Having said that, my current cooking project is homemade bacon using this recipe:

https://www.virtualweberbullet.com/m...ng-pork-belly/

Our favorite cheap food option in the smoker has been to buy the Costco 2-packs of chuck roasts. They smoke really well and make great pulled beef sandwiches. Over winter I told my wife I wanted to smoke something thinking she would grab some chuck roasts but she called and said pork bellies were on sale and asked what I could do with them. I told her I suppose I could do bacon so she bought one. Then the weather turned bitter cold and, as a result, my wussitis flared up so we put the pork belly in the freezer for a few months. I got it out the other day to thaw and will start the curing process tomorrow, so that I can smoke it next week. It hadn't occurred to me until just now that I was planning pork for Easter/Passover.

That's okay, I used to religiously make a rabbit stew every Easter!

We're really going to need to see pics of your pork belly bacon experiment. What kind of smoker do you have?

I've only done chuck roasts in the slow cooker and sous vide and WOW - the sous vide makes it taste like a fancy pants roast!

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

Originally Posted By redraider86⏩

That's okay, I used to religiously make a rabbit stew every Easter!

We're really going to need to see pics of your pork belly bacon experiment. What kind of smoker do you have?

I've only done chuck roasts in the slow cooker and sous vide and WOW - the sous vide makes it taste like a fancy pants roast!

Haha. Did you have a local breeder raising meat rabbits? Can't say that I've ever come across rabbit meat at the grocery store, but I've known people who raised them for themselves. I've never had farm raised rabbit, but the first wild game meat I ever ate was a rabbit I shot while out trying to hunt pheasants with my grandpa. I was maybe 13 and he just fried it in butter and it was delicious and tender.

I'll definitely get some pics up of my try at bacon. I have an 18" Weber Smokey Mountain that I got for father's day a few years ago. It's not has convenient to use as the pellet smokers, but it's not too difficult either. I pretty much use cherry, apple, or plum wood for all my smoking because my parents have fruit trees and I have an unlimited supply from the annual pruning.

Sous vide has been on my list to try out for a while, but I just haven't gotten around to it yet.

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I'm a day late for the spirit of this thread (meals eatingnow), but here is my promised bacon update (epic 3 part delivery).

Part 1:
I started the process a week prior to last Saturday by starting the curing process. I cut the pork belly into 3 chunks and used morton's tender quick as the curing agent along with sugar.



I used pepper on one.



On one a substituted maple syrup for the sugar.

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Part 2:
After curing for a week you rinse the meat off well and then air dry overnight in the fridge. On Sunday morning I got the smoker going around 7:30. It's supposed to be a cold smoke so I used the snake method with plum and apple wood.





The snake method was a dismal failure. Just could not get the smoker up to 140. After starting the smoker I went to church and when I came home my snake was out. Not sure if it was straight up user error or what. It was windy Saturday and I'm sure that didn't help. I fired up a few more briquets and made some adjustments to get everything rolling again. Thats more like it:



Turned out really good. I cut some slices off the peppered one to taste test and it was delicious.

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Part 3:

When I told my wife I was going to be doing bacon she started looking at recipes to use it in. She came up with a chicken wrapped bacon recipe off the Mel's kitchen website:



10/10 would do again.

Asparagus
Lemon jello with apples
sourdough rolls with strawberry rhubarb jam
Bacon wrapped chicken

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OMG this is the quality content I am here for! Still on spread with you, FarmersSon!

Yes, back in my old town our grocery stores had rabbit on sale just like chicken. It was so cool! I'd make lots of stews and ragu with it.

Grilled ribeyes for the Holiday





And brunch from last weekend - Jachnun!So frigging good.

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

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Dead simple pork sammich:



Pork butt roast slow cooked with garlic, herbs, sofrito. Sammich made with mayo, pickles, mozzarella, on some regular ol' wheat bread I use for my son's PBnJs lol. Was gonna toss the pork with BBQ sauce, butt was flavorful enough to do without.

Virtue is its own reward.

On a bit of a salad kick right now





Dinner this weekend out - lavender mocktail there in the background!





And a raspberry almond gelato cone for dessert!

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

Dinner from last night. Overcooked the chit out of that salmon (white streaks of peace!) but did I care? NOPE. Tasted so good.

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

Originally Posted By NosyJossie⏩

Can't drink the kombucha (it led to a relapse) and the rice is too starchy but otherwise mirin for a lunch meal.

I've heard that before - there's a vanilla cold brew concentrate I absolutely cannot touch, because it tastes 100% like a coffee martini to me. But for whatever reason 0% kombucha is fine for me!

It's cauliflower rice

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

Smoked chuck roast on a bun with a little barbecue sauce and coleslaw (coleslaw right on top of the shredded chuck roast
spinach salad with strawberry jicama and kiwi
homemade pickles from cucumbers out of last years garden

Had company so didn't grab a pic till clean-up. Leftover chuck roast:



Dessert:



couple different flavors of ice cream from a local dairy.

MFC

Oh man I LOVE chuck roast. Never done it that way, always do the Mississippi roast or poor man's roast in the sous videI'll have to try that one day!

Hope everyone had a great weekendI meal prepped a ton and have lamb meatballs and cabbage for the rest of the week, yum!

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

Originally Posted By redraider86⏩

Oh man I LOVE chuck roast. Never done it that way, always do the Mississippi roast or poor man's roast in the sous videI'll have to try that one day!

Hope everyone had a great weekendI meal prepped a ton and have lamb meatballs and cabbage for the rest of the week, yum!

Thanks, we really like it, too. It's become one of my go-to items on the smoker. I just season it like I would a brisket. It falls apart too much to eat it sliced, but it makes a great sandwich and I can start it in the morning and have it done for dinner. When I do a brisket or pork butt I start those the night before and the overnight cooks can be a bit of hassle. The first time we did one was just because they were on sale at Costco, but I think I've done more chuck roasts in the smoker than anything else. Leftovers freeze great, too.

MFC

Spicy Eggs in Purgatory



Cheap and healthy lunch!

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

Pancakes again, this time featuring my smoked bacon.

MFC

"You think this is a f**king game?"

Smoked pork loin for the main course, deviled eggs, steamed veggies, plus chips.



First time I smoked a pork loin we just sliced off portions and ate it straight with some side dishes. Then when we ate the leftovers, we ate it as sandwiches. Everyone preferred it as sandwiches so now we just skip to that step. Loins are a super easy 3ish hour smoke so I'm not tied down the whole day. I used crabapple wood for the smoke. The loin was marinated over night in an orange juice mixture. Sandwich is just a slice of loin with provolone cheese melted on, tomato, onion and sweet pickles with some horseradish for kick.

MFC

Tonight's dinner: Greek flank steak pinwheels, avocado hummus, rando salad





And from earlier in the week, I love my avocado!

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

Weird but tasty little lunch - yes those are sardine topped deviled eggs with chili oil



And kofta!

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

A very anise-y hot dog



What's everyone cooking up for the long weekend?

Train hard, train smart, have fun!

"I'm not autistic- I'm ARTISTIC." - etet1919

MFC

Part of my lunch today:



Lettuce and tomatoes from the garden (should have washed that one piece a little better, don't worry I did before I ate it). I really need those cucumbers to hurry up.

Went backpacking last weekend, should have grabbed a picture of my freeze dried food in my mug. The food was just ok, but the scenery was above average:

MFC

Sunday dinner menu:
smoked pork shredded on a bun
garden salad (literally - lettuce, tomatoes, peppers from the garden)
Oven browned potatoes (freshly dug from the garden)
and a pickle (last year's garden)

It's eat from the garden season for us. Still waiting on a few stragglers, but most of our plants are producing now. When it's hot I like to cook outside to avoid heating up the house and making the air conditioning work extra hard. Yesterday was a cook outside kind of day.

couple pork butts going on the WSM.


finished product:


"Oven" browned potatoes. I just threw my cast iron pan inside the grill. Worked great.


Any other Dutch oven users? Pineapple cobbler (hot, with ice cream) for dessert:






ETA: Red crocs sneaking in the pictures.

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