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Brag Thread: What’s the best food you’ve made recently
Posted on 6/21/21 at 11:33 am
Posted on 6/21/21 at 11:33 am
I made a redfish courtboullion over the weekend that was possibly the best dish I can remember making in a long while. Took an Emeril recipe I found and added some things.
This post was edited on 6/21/21 at 12:02 pm
11
Posted on 6/21/21 at 11:45 am to LSUZombie
This. Yesterday.
Pork butt.
Mustard and dry rub
Room temp
Smoker for 16hrs at 225 usually gets it to 185
Rest for an hour in foil
Profit.
Pork butt.
Mustard and dry rub
Room temp
Smoker for 16hrs at 225 usually gets it to 185
Rest for an hour in foil
Profit.
This post was edited on 6/21/21 at 1:58 pm
Posted on 6/21/21 at 11:55 am to alajones
This post was edited on 6/21/21 at 12:02 pm
Posted on 6/21/21 at 11:59 am to LSUZombie
Last night I grilled prime N.Y. Strip steaks about 1 1/4 inches thick to medium rare and had grilled okra, yard long beans, ichiban eggplant and zucchini squash along with saute' mushrooms with onions and garlic.
Before that I got a lot of raves on my After The Boil Soup I made with leftovers from my last boil. Everyone that ate it said if I fixed it again, they'd definitely love to be invited to eat some.
Before that I got a lot of raves on my After The Boil Soup I made with leftovers from my last boil. Everyone that ate it said if I fixed it again, they'd definitely love to be invited to eat some.
Posted on 6/21/21 at 12:04 pm to LSUZombie
A few standouts lately for sure.
Kimchi and Greek yogurt marinated chicken with kimchi ranch was incredible.
This butt I smoked was the best I've ever done. Followed someone here’s method of foil wrapping with butter, brown sugar, and Stubbs pork marinade when it gets to the stall. The “juice” it created with the pork fat is so delicious. You won’t touch a bottle of bbq sauce.
Queso made from the leftovers also delicious
Fresh Red snapper with a crawfish cream sauce
Kimchi and Greek yogurt marinated chicken with kimchi ranch was incredible.
This butt I smoked was the best I've ever done. Followed someone here’s method of foil wrapping with butter, brown sugar, and Stubbs pork marinade when it gets to the stall. The “juice” it created with the pork fat is so delicious. You won’t touch a bottle of bbq sauce.
Queso made from the leftovers also delicious
Fresh Red snapper with a crawfish cream sauce
This post was edited on 6/21/21 at 12:05 pm
Posted on 6/21/21 at 12:06 pm to LSUZombie
Not sure if it's the best but anytime you make adjustments to your recipes and get better results, it's a good feeling. I made pho, tweaking my recipe to include black cardamom seeds, and fresh noodles vs dry noodles. My wife ate two bowls and then one bowl for breakfast the next morning. She kept say to use this version from now on. I told her enough with the praising and asked her to slow down so I can catch up.
Posted on 6/21/21 at 12:25 pm to LSUZombie
No pics, but I recently made some beef rib burnt ends that were awesome.
Posted on 6/21/21 at 12:55 pm to Epic Cajun
Best last week took some left over smoked country style ribs cut em up and put them in a pot of black eye peas gave them a wonderful flavor and the meat cooked to very tinder
Posted on 6/21/21 at 1:07 pm to LSUZombie
Made Pastalaya for the first time yesterday. Not the best looking food I've ever made, but damn was it tasty!
Posted on 6/21/21 at 1:14 pm to LSUZombie
Last weekend we went to the beach and stopped by a local fish market on the way home. Grabbed some fresh caught tuna and made a spicy tuna on crispy rice.
This post was edited on 6/21/21 at 1:19 pm
Posted on 6/21/21 at 1:20 pm to LSUZombie
Been making homemade ice cream for awhile, here’s a few I did for a few dads for Father’s Day
Simple vanilla ice cream “turtle”
Vanilla with a white chocolate/Oreo/caramel brittle
Biscoff cookie batter ice cream with chocolate covered pretzels and a baked Graham cracker crumble topper
Simple vanilla ice cream “turtle”
Vanilla with a white chocolate/Oreo/caramel brittle
Biscoff cookie batter ice cream with chocolate covered pretzels and a baked Graham cracker crumble topper
Posted on 6/21/21 at 1:26 pm to GynoSandberg
Well done. This thread delivers 
Posted on 6/21/21 at 2:26 pm to LouisianaLady
quote:
This butt I smoked was the best I've ever done. Followed someone here’s method of foil wrapping with butter, brown sugar, and Stubbs pork marinade when it gets to the stall. The “juice” it created with the pork fat is so delicious. You won’t touch a bottle of bbq sauce.
Please post recipe
Posted on 6/21/21 at 2:30 pm to LSUZombie
This Snake River Farms Waygu brisket. Smoked it at about 235 for 15 hours.
Posted on 6/21/21 at 2:48 pm to wryder1
quote:
Please post recipe
I agree. Please tell us the recipe.
Posted on 6/21/21 at 2:48 pm to wryder1
Yeah, of course. Credit to xXLSUXx -- he posted this in the Memorial Day thread.
quote:
I typically slather in mustard, followed by either a Killer Hogs or Meat Church rub. Smoke uncovered over cherry & hickory until the stall - usually around 160ish. Wrap in foil but inside the wrap add Stubb's Pork Marinade, butter, and brown sugar. I usually put the whole wrapped butt directly in an aluminum pan to catch any rendered fat. After it reaches probe tender (205ish) remove from wrap and pan, and reserve any liquid in the wrap and pan. I will typically put it back on the smoker directly, unwrapped, for 10-20 minutes to firm up the bark because I like the caramelized crispy bits. Then return to pan, let rest, then shred and mix into the reserved liquid.
Posted on 6/21/21 at 3:33 pm to TDTOM
Ice cream maker
I use Jeni’s vanilla or her ice cream base and then put together the add ins
I’ve done others like
- Roasted strawberry swirl with peanut brittle pieces
- popeyes biscuit/caramelized peaches/sweet cream
- apple pie chunks/pecan/caramel
- caramel swirl with stroopwaffle pieces
And all your other basic type stuff. It’s a dangerous habit but I give away most of it
I use Jeni’s vanilla or her ice cream base and then put together the add ins
I’ve done others like
- Roasted strawberry swirl with peanut brittle pieces
- popeyes biscuit/caramelized peaches/sweet cream
- apple pie chunks/pecan/caramel
- caramel swirl with stroopwaffle pieces
And all your other basic type stuff. It’s a dangerous habit but I give away most of it
Posted on 6/21/21 at 3:41 pm to GatorReb
quote:
This Snake River Farms Waygu brisket. Smoked it at about 235 for 15 hours.
One of the best looking briskets I’ve seen on here, well done. I’m sure it was lovely
I did a SNF skirt for Father’s Day. Was one of the best pieces of meat I’ve ever had
Posted on 6/21/21 at 3:48 pm to LouisianaLady
Good Lawd Lady, are you married? jk, that looks outstanding.
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