OFFICIAL CHEF/COOKS THREAD... VOL I wish these pics were scratch and sniff.

[dretheman]

Originally Posted by Dirtylicious

Originally Posted by SonOfTony

any good dry rub recipe for baby back ribs?

second this request

I know i'm late but this rub is awesome.  The perfect place to start for a dry rub.  I have since changed it up a lil bit but you will get great results with it as is.  Also the website is awesome for BBQ/Grilling tips and advice.
[h2]Memphis Dust Recipe[/h2]
Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.

Ingredients
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder

Source :  http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

 

[rmk]

Sauce and Meatballs from scratch

 

[rmk]

Sauce and Meatballs from scratch

 

[mplsdunk]

kbomber, you have talent.

ciapinno.  probably spelled it wrong but whatever



then there is this masterpiece, this is what you get when you get really bored.  i reduced some black cherry lemonade to a syrup and made cookies.

  total mind !++%.  they are purple but they taste like lemons.  they were actually really good but looked terrible.

 

[mplsdunk]

kbomber, you have talent.

ciapinno.  probably spelled it wrong but whatever



then there is this masterpiece, this is what you get when you get really bored.  i reduced some black cherry lemonade to a syrup and made cookies.

  total mind !++%.  they are purple but they taste like lemons.  they were actually really good but looked terrible.

 

[based mod]

to the pro chefs:

what are your staples at home? im sure when you get home after grinding in the kitchen, the last thing you wanna do is spend the next hour making your own dinner. easy, quick and simple recipes, prease!

 

[based mod]

to the pro chefs:

what are your staples at home? im sure when you get home after grinding in the kitchen, the last thing you wanna do is spend the next hour making your own dinner. easy, quick and simple recipes, prease!

 

[mplsdunk]

jerk anything, i keep a gallon of marinade in my fridge at all times. it keeps for a month.  just marinade whatever for a few hours throw in on the grill and you're good to go.  i usually have some sort of fish in my freezer too.  you can cook a fillet of fish in less than 10 mins.  start it in a saute pan.  season it however.  sear both sides and finish it in the oven, done.

anyone in minneapolis know where to get scorpion peppers? trying to throw together a curry with the worlds newest and hottest pepper. 

also going to see doug flicker speak tomorrow, james beard award winner and is a boss.

 

[mplsdunk]

jerk anything, i keep a gallon of marinade in my fridge at all times. it keeps for a month.  just marinade whatever for a few hours throw in on the grill and you're good to go.  i usually have some sort of fish in my freezer too.  you can cook a fillet of fish in less than 10 mins.  start it in a saute pan.  season it however.  sear both sides and finish it in the oven, done.

anyone in minneapolis know where to get scorpion peppers? trying to throw together a curry with the worlds newest and hottest pepper. 

also going to see doug flicker speak tomorrow, james beard award winner and is a boss.

 

[dont be a menace]

Originally Posted by Based Mod

to the pro chefs:

what are your staples at home? im sure when you get home after grinding in the kitchen, the last thing you wanna do is spend the next hour making your own dinner. easy, quick and simple recipes, prease!

i never have time to cook at home now. i just usually take a to-go box from work and ask saute to fire me up a steak

.

 

[dont be a menace]

Originally Posted by Based Mod

to the pro chefs:

what are your staples at home? im sure when you get home after grinding in the kitchen, the last thing you wanna do is spend the next hour making your own dinner. easy, quick and simple recipes, prease!

i never have time to cook at home now. i just usually take a to-go box from work and ask saute to fire me up a steak

.

 

[sbib1130]

could everyone who posts pics in here please post recipes too. im trying to get back into making my own meals again

 

[sbib1130]

could everyone who posts pics in here please post recipes too. im trying to get back into making my own meals again

 

[mplsdunk]

Originally Posted by dont be a menace

Originally Posted by Based Mod

to the pro chefs:

what are your staples at home? im sure when you get home after grinding in the kitchen, the last thing you wanna do is spend the next hour making your own dinner. easy, quick and simple recipes, prease!

i never have time to cook at home now. i just usually take a to-go box from work and ask saute to fire me up a steak

.

what station do you work? i'm pantry and jump on saute or middle when they get in the weeds.

sbib, i'll try but alot of the time i just hop on saute and don't measure anything and do it live.

 

[mplsdunk]

Originally Posted by dont be a menace

Originally Posted by Based Mod

to the pro chefs:

what are your staples at home? im sure when you get home after grinding in the kitchen, the last thing you wanna do is spend the next hour making your own dinner. easy, quick and simple recipes, prease!

i never have time to cook at home now. i just usually take a to-go box from work and ask saute to fire me up a steak

.

what station do you work? i'm pantry and jump on saute or middle when they get in the weeds.

sbib, i'll try but alot of the time i just hop on saute and don't measure anything and do it live.

 

[ogmikey]

Chipotle Black Bean Soup w/ Sweet Potato Croutons, Avocado, and a dollop of greek yogurt

 

[ogmikey]

Chipotle Black Bean Soup w/ Sweet Potato Croutons, Avocado, and a dollop of greek yogurt

 

[based mod]

Originally Posted by MPLSdunk

jerk anything, i keep a gallon of marinade in my fridge at all times. it keeps for a month.  just marinade whatever for a few hours throw in on the grill and you're good to go.  i usually have some sort of fish in my freezer too.  you can cook a fillet of fish in less than 10 mins.  start it in a saute pan.  season it however.  sear both sides and finish it in the oven, done.

anyone in minneapolis know where to get scorpion peppers? trying to throw together a curry with the worlds newest and hottest pepper. 

also going to see doug flicker speak tomorrow, james beard award winner and is a boss.

i tried making jerk chicken before with a dry rub....epic failure.  tasted like medicine

what's in your marinade?  i'm sure i have most of the spices in hand from making the dry rub.

 

[based mod]

Originally Posted by MPLSdunk

jerk anything, i keep a gallon of marinade in my fridge at all times. it keeps for a month.  just marinade whatever for a few hours throw in on the grill and you're good to go.  i usually have some sort of fish in my freezer too.  you can cook a fillet of fish in less than 10 mins.  start it in a saute pan.  season it however.  sear both sides and finish it in the oven, done.

anyone in minneapolis know where to get scorpion peppers? trying to throw together a curry with the worlds newest and hottest pepper. 

also going to see doug flicker speak tomorrow, james beard award winner and is a boss.

i tried making jerk chicken before with a dry rub....epic failure.  tasted like medicine

what's in your marinade?  i'm sure i have most of the spices in hand from making the dry rub.

 

[mplsdunk]

yeah, dry rubs suck for jerk.  this one hits.  sub habanero for scotch bonnets, since i doubt you'll be able to find them unless you live in a neighborhood with people from the islands.  let it marinade at least 4 hours, if you can overnight will be better.

http://caribbeanpot.com/a-classic-jamaican-jerk-marinade/

 

[mplsdunk]

yeah, dry rubs suck for jerk.  this one hits.  sub habanero for scotch bonnets, since i doubt you'll be able to find them unless you live in a neighborhood with people from the islands.  let it marinade at least 4 hours, if you can overnight will be better.

http://caribbeanpot.com/a-classic-jamaican-jerk-marinade/

 

[wcghost]

made dinner for the fam (for my older bro's bday) on Sunday night.... nothing crazy.

 

[wcghost]

made dinner for the fam (for my older bro's bday) on Sunday night.... nothing crazy.

 

[ogmikey]

Tuna Cakes w/ an aioli

Good lord my 3gs camera is #@@*$*

 

[ogmikey]

Tuna Cakes w/ an aioli

Good lord my 3gs camera is #@@*$*