The Quarantine Cuisine TW Cook-Off - Winners Announced!

Outstanding! Looks great and a nice use of the theme! Good luck!

Looks wonderful! Thanks for the entry. Be sure to put a name of the dish in this post. Might put your description in there, too. This is the post I'll be sending the voters too so that they can be informed of the entry .

Good luck!

 

How about some prizes to get a little more action in here?!?!?!?



Details in post #2!

 

Some snapshots of today’s cook for my upcoming entry. I gotta work on my picture taking skills for the money shot lol. Really looking forward to eating this one.

 

This is smoked rump roast with mushroom and onion gravy made with home brewed porter.

As most of you know, the meat selection in stores has not been the greatest lately. I was really wanting a sirloin roast but after looking for a couple days I settled on this rump roast.

I coated the roast in Worcestershire sauce then with salt pepper and garlic. Smoked until it hit an IT of 130. I was shooting for 125, but I got tied up with the baby for a few minutes too long. Seared it on all sides and let rest for 15 minutes. I sliced it as thin as I could get it without a meat slicer. I served it covered in gravy and with a home brewed porter to wash it down with.

 

Outstanding submissions this far! Keep em coming y'all!

 

Apple-bourbon (used Devils River Bourbon) brined and smoke pork chop (used extra fancy fiesta smoky swine seasoning) with some crawfish seasoned with garlic butter sauce

pork chops made in the pit boss pellet. Smoked until IT of 130. Then seared until 145.

Nothing fancy for the drink. Costco margarita mix with tequila

 

Gotta figure out what meat to submit. Burgers tonight, chicken tomorrow is the tentative plan

Not my entry! Haha

 

Smoked Brisket - Flat was sliced. Point was made into Burnt Ends.

Went on the smoker at 6:00 a.m., pulled around 5:30 p.m. smoked over charcoal, hickory and apple.

Flat was rubbed last night with a local rub, Sebree’s Seasonings, and put in the fridge overnight. Point was rubbed last night with Pitfaced BBQ On Point Rub and refrigerated overnight.

Flat was spritzed with Jefferson’s Ocean Small Batch Bourbon twice during the cook.

Point was cubed after hour 8 and went into a foil pan. Some Danish butter, brown sugar and a splash of Jefferson’s Ocean Small Batch Bourbon were added along with another sprinkle of Pitfaced On Point. Back on the smoker for a bit.

The burnt ends disappeared so quick I barely had any left for a picture.

 

Moonshine smoked spiral cut ham with mac& cheese...

Both of these were taken from @Cold Iron recipes but I subbed 3/4cup pineapple juice and 3/4 cup 140proof apple cinnamon moonshine in place of the pear juice. I also laid pineapple rings on the ham as you can see. I smoked 'em on my stick burner with apple chunks for smoke. HotDamn thats some good mac&cheese!I baked some cheese biscuits and tied it all together with some Waldos' special ale. Thanks going out to @Cold Iron for that mac&cheese recipe!

 

You stole my idea! Pictures to follow lol..

 

I’ve used his mac & cheese recipe a couple times. Really good.

 

Hickory smoked baby back ribs. I rubbed them down with salt, pepper, onion, garlic and Rudy’s rub. They got brushed with an apple juice, brown sugar and honey mixture every hour. Then after 2 hours they were wrapped with apple juice and v8 mango peach juice. Another 2 hours in the smoke and then they were unwrapped for their final 30 minutes. Here is the finished product:


Getting rubbed down the night before:
Firing up the smoker early this morning:
Getting wrapped:
All done and ready for my belly:

Final plate was ribs, corn on the cob, mashed potatoes, Mac and cheese and toasted bread.

Thank you all for checking out my meal! Good luck to everyone!

 

Alright, here we go. I had some Costco wings in the freezer so I decided to try some triple dipped, beer battered wings on the vortex cooker.


I tossed them all in the dry coating first, did a coat in the beer batter and then back in the dry flour mix for a final coat on the outside.

They were good but I probably wouldn't do them again because I like them just as well without the breading and it's a lot less work. I did some for me tossed in Buffalo sauce and butter and left a bunch for the wife just plain in the seasoned breading.

 

My contribution.. Savory smoked Brisket, Sweet potato, and sauteed spinach.

 

Need a name and description.

 

You ain't lying..my girl's eating a straight bowl of it now and she was leery when I put on the grill.

 

Blanton’s

 

Stuffed Glazed Pork Chop​

1 1/4 bone in porkchop stuffed with cream cheese, Parmesan cheese, chives, black pepper, garlic powder and chopped up bacon.

The Bourbon & Peach glaze over the top is made with butter, onions, peach preserves, Dijon mustard, red pepper flakes and a couple of shots of Gentleman Jack.

Grilled to an IT of 145 and paired with a glass of Jack Daniel's Gold 27!

 

Bah..

 

Sticky pork ribs
quick dry rub
Smoked 8 hours with oak

Glazed with scratch made bourbon barbecue sauce.

Made with fresh tomatoes, garlic, onion, jalapeño, undisclosed vinegar & spices, Willet Bourbon & dark brown sugar.


Served with garlic mashed potatoes & broccolini