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Message
The best dish you've ever cooked
Posted on 9/18/20 at 6:48 pm
Posted on 9/18/20 at 6:48 pm
Just reverse seared a 20 oz. Prime ribeye. I've done some really good briskets and pork butts low and slow all day, but this steak was the best thing I have ever cooked, and I'm not sure it's really close. Everything just clicked.
Brings up a good discussion point though. What is the single best thing you have ever cooked?
Brings up a good discussion point though. What is the single best thing you have ever cooked?
11
Posted on 9/18/20 at 9:31 pm to TigerFanatic99
It hard to beat this right out of the pot.
Posted on 9/18/20 at 9:38 pm to TigerFanatic99
As far as my best dish I make I think it’s my pastalaya
Posted on 9/18/20 at 11:24 pm to TigerFanatic99
Pics aren't loading for me
Anyone else?
Anyone else?
Posted on 9/18/20 at 11:47 pm to List Eater
They never do For me so I stop trying.
Posted on 9/19/20 at 7:15 am to TigerFanatic99
Smoked a prime whole packer brisket for a party. The prime was a beautiful piece of meat, and it turned out tender and perfect.
Guests went nuts over it, saying it was the best thing they ever ate and questioning whether I really cooked it. It was a standout among the many briskets I've smoked.
Guests went nuts over it, saying it was the best thing they ever ate and questioning whether I really cooked it. It was a standout among the many briskets I've smoked.
Posted on 9/19/20 at 11:26 am to Twenty 49
I was asked to provide a dish for 32 people for a Christmas party. Of course, my first thought was gumbo or oyster artichoke soup some type of soup is usually the easiest way to go.
Instead, I borrowed 3 dozen coquille bowls from a cousin who does catering. I made a stuffed crab like filling, but a little spicier. I pushed the filling into the bowls as if it were a pie crust, Then I browned them in the oven until a little crusty.
Next I made a thick oyster and shrimp stew. At service I took the coquille bowls with the crab crust out of a warmer oven, ladled in the stew, garnished and served.
It was very rich, so the portion didn't have to be very big. I got more positive compliments on that dish than almost anything else I have created. It was a lot easier to make than it sounds like and service was very easy.
Instead, I borrowed 3 dozen coquille bowls from a cousin who does catering. I made a stuffed crab like filling, but a little spicier. I pushed the filling into the bowls as if it were a pie crust, Then I browned them in the oven until a little crusty.
Next I made a thick oyster and shrimp stew. At service I took the coquille bowls with the crab crust out of a warmer oven, ladled in the stew, garnished and served.
It was very rich, so the portion didn't have to be very big. I got more positive compliments on that dish than almost anything else I have created. It was a lot easier to make than it sounds like and service was very easy.
Posted on 9/20/20 at 12:31 am to TigerFanatic99
Best thing I’ve probably ever made were these boudin eggrolls. I made the boudin from scratch.
Other notables (all from scratch)
Smoked tomato bisque
New Orleans style BBQ shrimp & grits
Mexican spicy dark chocolate ice cream with homemade whipped cream & caramel sauce
Other notables (all from scratch)
Smoked tomato bisque
New Orleans style BBQ shrimp & grits
Mexican spicy dark chocolate ice cream with homemade whipped cream & caramel sauce
Posted on 9/20/20 at 8:27 am to andouille
That is an awesome idea. Almost like a New Orleans pot pie.
Posted on 9/20/20 at 5:09 pm to andouille
Send me that recipe!
Posted on 9/21/20 at 10:34 am to AZTiger7072
My prime rib kills. 
Posted on 9/21/20 at 3:53 pm to TigerFanatic99
My personal favorite is crawfish boil bisque. Great for leftovers after a boil. Make a stock with the heads, blonde roux, throw in the corn, potatoes, and tails. I always try to keep a batch in the freezer to get that crawfish boil fix when they’re out of season.
Posted on 9/21/20 at 3:55 pm to TigerFanatic99
I used to make a pretty solid shrimp and grits. Been a while though.
Posted on 9/21/20 at 4:21 pm to TigerFanatic99
Probably Prime Rib, roasted it till rare in the oven let it rest then seasoned and seared it on the blackstone.
Posted on 9/21/20 at 9:56 pm to TigerFanatic99
My red beans are probably my best dish... my wife likes this shrimp pasta dishes I do, either scampi type with or without a heavy cream and cheese sauce or pesto. I used to cook chicken wings on charcoal grill at tailgate Krewe that people said were best they ever had. Fried turkeys and fried ribs as well.... those are probably my best... still lots of learning to do
This post was edited on 9/22/20 at 1:30 pm
Posted on 9/21/20 at 10:08 pm to TigerFanatic99
I made a big jambalaya for a St Patty's Day party several years back. Fed about 40 people and they still tell me how good it was.
Posted on 9/22/20 at 10:24 am to PokerPastime
quote:
My personal favorite is crawfish boil bisque. Great for leftovers after a boil. Make a stock with the heads, blonde roux, throw in the corn, potatoes, and tails. I always try to keep a batch in the freezer to get that crawfish boil fix when they’re out of season.
I made one that was documented here for Easter. Saved about 100 heads and 2 lbs of tails in vacuum sealed packs. Made that batch last week. Twas glorious.
Posted on 9/22/20 at 12:15 pm to Treacherous Cretin
Hey Cretin This is the Food board. Take your childish crap to the OT board!
Posted on 9/22/20 at 12:44 pm to TigerFanatic99
My Eggplant Parmesan is good but my muffaletta is manna from heaven.
Posted on 9/22/20 at 6:09 pm to AZTiger7072
quote:
Send me that recipe!
There is no recipe, I just winged it as I went along.
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