Make us drool with your successful dishes. We’ll commiserate with your failures.
Pics/recipes appreciated!
@Team_Admin please sticky.
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Watermelon Granita
Really easy way to use up the uneaten chunks of watermelon from your last BBQ party.
I improvised this recipe inspired by a tasty applesauce granita recipe from the Ten Dollar Dinners TV show I’d made over the winter. The latter had a maple yogurt sauce to serve on top. A honey-flavored yogurt sauce might work with the watermelon - I may need to experiment some more.
6-8 cups ripe watermelon (seedless or seeds removed)
1/3 cup honey
1 tablespoon lemon juice
Blend well (I used a Vita-Mix). Pour into a 9x13 casserole pan, cover with plastic wrap and freeze. To serve, shred with a fork and spoon into a bowl. Eat slowly to avoid brain freeze. If you can shred it with a fork a couple of times as it is solidifying, you’ll break up the larger ice crystals and get a finer product. I just froze it overnight and shredded it the next evening - still tastes like fresh watermelon.
A large pan makes the shredding easier as the frozen mixture will be thinner and easier to break up.
Will keep a couple of weeks if kept whole, covered, and frozen.
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My kids would love this!
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I got a new pellet smoker and this was my test brisket. I felt dirty for not using charcoal like I have for my entire life, judging others that didn’t do the same.
Then I shame ate the brisket and now I hate Charcoal and its dirty face!
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Which pellet smoker did you get?
I have a Pitt Boss and I really like it, especially with how versatile it is. But it doesn’t seem to give the smoke flavor like a traditional stick burner does.
At least in my opinion.
Charcoal isn’t really all that great for smoking, but it does have its merits and adds a unique flavor.
Personally, I love a good charcoal fire Burger and I use charcoal and wood (hickory) blend for steaks in my webber.
I bought my Treager so I could enjoy smoking more food more often. Unfortunately for me, it didn’t work out that way. I still bust out the Weber and use more than the traeger.
My traditional smoker still gets used about once a year. Bout time for another get together, however it will be probably fall before I can do it logistically.
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It’s the Camp Cheff Woddwind 24. I read that you need to set the “smoke” setting higher than you’d think for it so that’s what I did. I did get great smoke flavor from it. I lost some bark from
We decided to get a bit fancy… plus I wanted to use the bowl made here at Makerspace!
Crab Bisque with Slow Roasted Ribeye
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Right on. Give me a heads up so I can plan on bringing meats too.
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Vegetarian brats (Beyond Meat brand) sautéed with peppers and onions. Served on bolillo rolls with Swiss cheese melted under the broiler.
Sautéing the brats with the peppers & onions melded the flavors quite nicely.
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@mrjimmy what was the verdict about the DMS cookbook? Did we not have enough interest or did it just go to the back burner?
Wow, it’s been a minute, lol!
As soon as things settle down a bit, I will post here again but unfortunately I have been spending an absorbent amount of money eating out and not cooking recently.
I know, it’s sad because what I cook is groundbreakingly phenomenal, lol!
(Wow, I am so full of $#¡÷, lol)
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We do have the interest, I’ve just been backlogged because of summer stuff. I’ll kick it off in August.
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Didn’t make it, but had it in Florida.
Whole fried snapper stuffed with mofongo (refried mashed plantains) and shrimp.
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That looks a bit scary. I trust it was delicious??
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Indeed it was. I took the picture from that angle specifically for the look of it. From the side it just looked like a stuffed fish.
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A summertime tradition: chocolate chip zucchini bread. One half of a single oversized zucchini made two of these loaves (4 cups shredded zucchini used, at least 4 cups left).
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