Virtual Banquet Thread

arf777

No longer dogless
Poutine!! Fries are organic yukon golds, gravy is button mushrooms, black trumpet mushrooms, madeira-armagnac bacon, diced sirloin, garlic, butter, bacon fat, bacon stock and beef stock. Curds are Amish cheddar.



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And 1st out of the smoker today, another dry rub bacon.

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And madeira-armagnac bacon IV: this time it's injected

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For both of the above, the wood is 50/50 sugar maple and pecan with pecan shells. I think that's the mix I'm sticking with.

Turkey and pork sirloin in the smoker now.

Oh, and in the poutine pic, the red stuff in the bottle just above the plate is the port and vinegar NC bbq sauce. Seemed to get redder overnight. Been basting the pork sirloin with it.
 
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Buildozer

Baked & Fried
You're killin me arf :mmmm:
With all the smoked meat, then that burger :disgust: And now especially w/ that Duck Sandwich!!!! :disgust:
Good luck w/ that B&B out in Denver, that sounds like some interesting times :rockon:

You're slacking t-dub ;)... Where's all that smoked meat at?! :nope: :D
I'm not big into sweets, but I love some home made ice cream creations.. That coconut ice cream looks sooo good.. :rockon:
 

arf777

No longer dogless
So the pork sirloin turned out excellent. Below is a sandwich of it, with my balsamic BBQ sauce (KC style) in addition to the NC style vinegar and port mop, sliced visalia onion, cheddar curds (left over from the poutine), kosher dills and a little mayo.

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I just realized the handle of my officially blessed Shabbat challah knife is visible next to the pork sammich. I am a baaad Jew.
 

Buildozer

Baked & Fried
I just made some of the best burgers I've ever made.. :smug:
80/20 ground beef from the butcher, pepper jack cheese, grilled red onions, bacon, grilled brioche buns, some custom BBQ/Sweet-Spicy sauce, lettuce, and a few kettle chips inside to top it off..
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Not my recipe BTW, this was passed down from one of those Gourmet food trucks LOL.. I built them kind of sloppy so they didn't photograph as well as they could have.. But they're dank..
:mmmm: :cheers:
 

EveryDayAmnesiac

Well-Known Member
I just made some of the best burgers I've ever made.. :smug:
80/20 ground beef from the butcher, pepper jack cheese, grilled red onions, bacon, grilled brioche buns, some custom BBQ/Sweet-Spicy sauce, lettuce, and a few kettle chips inside to top it off..
27zznfn.jpg

Not my recipe BTW, this was passed down from one of those Gourmet food trucks LOL.. I built them kind of sloppy so they didn't photograph as well as they could have.. But they're dank..
:mmmm: :cheers:

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Mmm. Burger...
 

arf777

No longer dogless
So my brother got married this weekend and I provided a shitload of food for one of the parties. 1st time in almost 15 years since I fed the equivalent of the public (about 100 people). Forgot to take pics- flustered by my damn gontse mishpuchah being around - but I served bbq pork sirloin I made last weekend, shredded in my balsamic bbq sauce, port wine and NC mop; turkey salad made from the smoked turkey from last weekend, in mayo, mop sauce, sour pickles and pecans; a shitload of tofu brined in marsala wine and smoked (for the vegans); two platters of bacon; and for desert plums, pears and peaches macerated in armagnac and brown sugar and then smoked. All got sucked down in about an hour. Nice to know I can still please a crowd with my food. Been a long-ass time since I catered anything.

Another smoker session tomorrow - a bone-in chicken breast in marsala brine; tomatoes, plums, garlic and shallots, which will all go in a new bbq sauce; a cornish game hen marinating in mop (always wanted to smoke one of those); and another pork sirloin, this time in a variant of the madeira-armagnac brine I use for the bacon (with fleur de del instead of kosher salt).

Also finally ordered a water oven for sous vide. Will be cooking with that starting next weekend.
 
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arf777

No longer dogless
First out of the smoker today - chicken breast in marsala brine and a cornish hen that soaked in NC mop.

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Also smoked the plums, tomatoes, garlic and shallots, and used them to make the sauce below (along with tawny and ruby port, balsamic vinegar, cider vinegar, ginger, bacon fat, nutmeg and various herbs). Annoyed though - my food processor broke and the new one isn't here yet (due to arrive tomorrow). So it isn't pureed and strained yet.

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arf777

No longer dogless
@arf777 - That sauce looks almost like demi-glace . . . :drool:
Similar texture to a demi, but dark purple (from the plums, port and balsamic). The sauce on my poutine from a last week was technically a demi, but made from bacon stock and beef stock instead of just beef.

And here's the pork sirloin that was in madeira-armagnac brine. Letting it cool a bit before I shred it up.

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arf777

No longer dogless
First thing out of the new water oven - slow-poached eggs (the David Chang version - 145F for 45 minutes). Served on buttered oatmeal bread, pulled pork sirloin sautéed in sage and madeira, and with some of my wet-cured bacon. Need to practice de-shelling the poached eggs intact for presentation, but tasty and silky.

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EDIT: The new cuisinart came a little later, so I could finally puree and strain the port-plum-balsamic bbq sauce. Made it much more flavorful, and the texture is perfect.

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And a sandwich made with the finished sauce, shredded pork, onions and pickles

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arf777

No longer dogless
Bacon stock was so useful, I'm making another batch today, this time from a combo of the madeira-armagnac bacon and the dry rub bacon. Meanwhile, for breakfast I did another take on sausage gravy and biscuits. This time italian- in marsala wine, garlic, various herbs. And some of my shredded bbq pork for extra smokiness. On fresh buttermilk biscuits from the Amish baker (fucking love having an Amish market two minutes from my place).

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arf777

No longer dogless
First meat out of the water oven - NY strip rubbed with fleur de sel and black pepper, seared in bacon fat, then in the water oven sous vide with olive oil, garlic, shallots, tarragon and a slice of bacon. The sauce is the searing pan deglazed with an exceptional chianti (La Castellina Squarcialupi '08), bacon stock, and some of the plum bbq sauce; sugar snaps are in butter, a very fruity muscatel, pecans and, of course, some bacon.

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StickyShisha2

Well-Known Member
First meat out of the water oven - NY strip rubbed with fleur de sel and black pepper, seared in bacon fat, then in the water oven sous vide with olive oil, garlic, shallots, tarragon and a slice of bacon. The sauce is the searing pan deglazed with an exceptional chianti (La Castellina Squarcialupi '08), bacon stock, and some of the plum bbq sauce; sugar snaps are in butter, a very fruity muscatel, pecans and, of course, some bacon.

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i sous vide beef with marinade then pat dry before it gets its bacon fat sear. I'll try it your way this weekend to see which is better.
 
StickyShisha2,

arf777

No longer dogless
desserts have never been my specialty, but I have had a lot of success recently with smoked fruit. SO I got a used ice cream machine and am messing around with that now. First batch- tonka bean ice cream. If you have never had a tonka bean dessert, get some. Like nutmeg, lavender, vanilla and a hint of cardamom all in one, IMO. Made it sugar-free.

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And another smoker day tomorrow- have a ham curing in sherry, maple and red Hawaiian salt for the smoker; a nice fatty piece of brisket curing in black pepper, Hawaiian red and fleur de sel for real pastrami; and a new wet-cured bacon - brine is a very fruity muscatel, fleur de sel and sliced peaches, will go over peach wood I just got in.
 
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