[Franky Family]

This is the second time I tried to make hummus and tweaked the recipe. It came out much better thanks to the changes, but the next batch will hopefully be right where it needs to be

The Best Hummus

Learn how to make the best homemade hummus! It's ultra creamy, dreamy and light. This hummus recipe is easy to make, too—no need to peel your chickpeas!

cookieandkate.com

Instead of 1/4 cup lemon juice I went up to 1/2 cup of lemon juice. Instead of one medium clove of garlic I used a medium and an extra super large bulky garlic clove. And also upped the sea salt by adding an extra 1/4 of a teaspoon. And added pepper. It was a bit strong but much more flavorful

What I think I'll do next since it's a great base hummus now, is go a little less crazy with the garlic because this second batch was very strong. Maybe a medium clove and a small clove will do the trick. Reduce the lemon juice ever so slightly just below 1/2 cup. Add a tiny bit more salt to taste. And what will really make it great is probably adding a touch of smoke flavor, I'll add more pepper and try to find other spices that go good with hummus, and then the big flavor adding ingredients like jalapeño and dill pickles can come into play. Red pepper hummus. Extreme cracked pepper hummus is good. Maybe one of these times it'll be a spicy garlic and dill hummus that sounds kind of worth the try. Might add some black beans one of these days too for extra flavor and protein. Another great thing about hummus is that it makes sandwiches taste even better if you use them for spread and for dipping

 

[thebigR]

 

[JohnnyFlawless]

Still trying to figure out the difference between ziti and mostaccioli... I always thought it was ziti doesn't have meat.

 

[Showdown]

Creamy tomato orzo

First time I've used this pasta. Will do again.

 

[JohnnyFlawless]

Creamy tomato orzo

First time I've used this pasta. Will do again.

I've wondered what that pasta is used for. I was thinking some sort of risotto.

Where's the recipe

 

[JohnnyFlawless]

This looks damn good. Almost like a Bolognese but easier. I'll be trying this next.

 

[Showdown]

Went with something totally different for us tonight:

"Louisiana" red beans and rice. LA is in parentheses because I guarantee that the way I made this would probably set Cajuns off into a murderous rage. Regardless, it's delicious.

 

[JohnnyFlawless]

Went with something totally different for us tonight:

"Louisiana" red beans and rice. LA is in parentheses because I guarantee that the way I made this would probably set Cajuns off into a murderous rage. Regardless, it's delicious.

What kind of meat....and why the hell is there a naan chilling on the plate.

 

[Showdown]

What kind of meat....and why the hell is there a naan chilling on the plate.

Andouille sausage. Naan because I didn't feel like shoving regular bread down my neck.

 

[Franky Family]

@JohnnyFlawless got any good BBQ sauce recipes you've tried out over the years? Steakhouses usually have a great homemade bbq rich with flavor and the right amount of sweetness to it that doesn't go overboard; they get the smoke and the spices and the sweetness to it all well balanced and blended together. It's difficult to check all three boxes but my goal is to leave these bottled options at the store in the dust

 

[JohnnyFlawless]

@JohnnyFlawless got any good BBQ sauce recipes you've tried out over the years? Steakhouses usually have a great homemade bbq rich with flavor and the right amount of sweetness to it that doesn't go overboard; they get the smoke and the spices and the sweetness to it all well balanced and blended together. It's difficult to check all three boxes but my goal is to leave these bottled options at the store in the dust

Negatron. Honestly, I made one once. It was a Carolina mustard one and it was fairly simple but delicious. I'd ask @Showdown or @Torrent of Pork.

 

[LtGoose]

I will learn how to make a homemade Jamaican Jerk sauce. I am going to start the research this week. We will cook soon bois

 

[Torrent of Pork]

Negatron. Honestly, I made one once. It was a Carolina mustard one and it was fairly simple but delicious. I'd ask @Showdown or @Torrent of Pork.

@Franky Family homemade BBQ sauce is, in my experience, like scratch biscuits. Yes, I've made them; no, they didn't turn out any better than the pucks of frozen dough you get in a bag from Pillsbury.

Just find a brand you like without any HFCS. You're not going to save money getting a meaningfully better product IMO.

 

[JohnnyFlawless]

@Franky Family without any HFCS.

Yeah but...muh Devil's Spit is delicious

 

[Franky Family]

@Franky Family homemade BBQ sauce is, in my experience, like scratch biscuits. Yes, I've made them; no, they didn't turn out any better than the pucks of frozen dough you get in a bag from Pillsbury.

Just find a brand you like without any HFCS. You're not going to save money getting a meaningfully better product IMO.

Store bought is repulsive 99% of the time, I can't reach for those any longer bro. My take on BBQ sauce is that everyone should try to make their own and perfect some kind of specialty flavor. Homemade will always beat factory produced products, unless you're lucky enough to find some artisan bbq sauce company that knocks it out of the park. I know all the ingredients involved and their quality if it's made in the kitchen. I'll try to report back with a worthy recipe to share one of these days. For me it's not about saving money, but making a one of a kind savory bbq with some bold flavor and a kick. There will be some sweetness to it, but only enough to back up the main flavor profile

 

[Torrent of Pork]

Store bought is repulsive 99% of the time, I can't reach for those any longer bro. My take on BBQ sauce is that everyone should try to make their own and perfect some kind of specialty flavor. Homemade will always beat factory produced products, unless you're lucky enough to find some artisan bbq sauce company that knocks it out of the park. I know all the ingredients involved and their quality if it's made in the kitchen. I'll try to report back with a worthy recipe to share one of these days. For me it's not about saving money, but making a one of a kind savory bbq with some bold flavor and a kick. There will be some sweetness to it, but only enough to back up the main flavor profile

To me a BBQ sauce is only meant as a glaze for something that's still under heat. I treat BBQ sauce on the table like steak sauce, if you need it then you fucked up cooking it.

 

[JohnnyFlawless]

To me a BBQ sauce is only meant as a glaze for something that's still under heat. I treat BBQ sauce on the table like steak sauce, if you need it then you fucked up cooking it.

But I will say, I still like it as a lubricant as smoked meat can get a little dry. No homo.

 

[Franky Family]

To me a BBQ sauce is only meant as a glaze for something that's still under heat. I treat BBQ sauce on the table like steak sauce, if you need it then you fucked up cooking it.

Huge fan of mustard, bbq sauce is probably my second favorite condiment. Good on a bunch of fried foods, hot dogs, hamburgers, corn dogs. It's basically a better version of ketchup. Put it on ribs, chicken, sausages. Comes in handy. I might put it on black bean or pinto bean patties too if I do end up making a batch worth writing down and repeating. A good hot sauce and a good bbq sauce are both essential imo

 

[JohnnyFlawless]

Huge fan of mustard, bbq sauce is probably my second favorite condiment. Good on a bunch of fried foods, hot dogs, hamburgers, corn dogs. It's basically a better version of ketchup. Put it on ribs, chicken, sausages. Comes in handy. I might put it on black bean or pinto bean patties too if I do end up making a batch worth writing down and repeating. A good hot sauce and a good bbq sauce are both essential imo

Get a basic Carolina mustard sauce man. They're mostly the same. Lots of mustard.lots of vinegar. Add then what you want.

 

[Showdown]

@Franky Family homemade BBQ sauce is, in my experience, like scratch biscuits. Yes, I've made them; no, they didn't turn out any better than the pucks of frozen dough you get in a bag from Pillsbury.

Just find a brand you like without any HFCS. You're not going to save money getting a meaningfully better product IMO.

Agreed with all this. I've done my own sauces and if I'm being honest, they're about the same as some of the store-bought ones. It just ends up being more of a pain in the rear to spend time on it so no reason to do it. There are plenty out there that are really good. And yes, having HFCS in the ingredients list will make it a non-starter (really, that goes for anything at the grocery store). I still will occasionally make my own vinegar mustard sauce because I like the recipe I use.

I only use a sweeter, tomato-based sauce as a glaze for ribs anyways, no dipping or pouring. I'll use vinegar based for pulled pork. Nothing but SPG rub for brisket or chuck. If you need sauce for something like beef, you've effed up.

Anyways, Lillie's BBQ and Wee Willy's (Texas Pit only) are the ones I use and they've been great.

But I will say, I still like it as a lubricant as smoked meat can get a little dry. No homo.

Really depends. Pork is forgiving and stays pretty moist, especially butt. Beef dries out way the hell easier. I've only smoked chuck and brisket. Brisket is a pain in the ass. It's a gamble on whether the flat comes out dry or not. Point always comes out good. They really should be smoked separately since they're completely different muscles and take different times to cook but I'm not a master at brisket so that's just my opinion. Also depends on quality grade.

 

[JohnnyFlawless]

I'm just gonna say it....brisket is overrated among the smoked meats.

 

[Showdown]

I'm just gonna say it....brisket is overrated among the smoked meats.

 

[Franky Family]

Surprisingly, the internet did not have a clear answer for me on this one issue. I have a mortar and pestle that I accidentally left out in an area I shouldn't have for about 3-5 days and the day prior I grinded up some raspberries, blueberries, and blackberries in it. I noticed there was some darker areas in the mortar so I assumed it was mold? Not sure. Anyway, boiled some hot water and poured it in the mortar and pestle so they can both soak with some pink salt for about ten min then poured more hot water and cleaned it under running water after that. Dried it. Put it under a hot flame on the stove several times for 1-2 seconds to kill any other bacteria. Dried it some more. The darker ring around the mortar is still there. Not sure if it's ruined, if the berries being in the pestle for too long caused a stain or if it's mold that made the stain. Did pretty much all I can do to restore it to former condition but not sure if it's safe to use or not. I would hate to throw it away too without knowing for sure what condition it's in

 

[JohnnyFlawless]

Surprisingly, the internet did not have a clear answer for me on this one issue. I have a mortar and pestle that I accidentally left out in an area I shouldn't have for about 3-5 days and the day prior I grinded up some raspberries, blueberries, and blackberries in it. I noticed there was some darker areas in the mortar so I assumed it was mold? Not sure. Anyway, boiled some hot water and poured it in the mortar and pestle so they can both soak with some pink salt for about ten min then poured more hot water and cleaned it under running water after that. Dried it. Put it under a hot flame on the stove several times for 1-2 seconds to kill any other bacteria. Dried it some more. The darker ring around the mortar is still there. Not sure if it's ruined, if the berries being in the pestle for too long caused a stain or if it's mold that made the stain. Did pretty much all I can do to restore it to former condition but not sure if it's safe to use or not. I would hate to throw it away too without knowing for sure what condition it's in

You stained it. It's fine. Honestly, more surprised you didn't split it with the boiling water and fire.

 

[Franky Family]

I'm gonna try this guy's recipe next. He used to own a restaurant so maybe it's good. Made a decent tomatillo salsa the other day but I have never in my life made a decent standard salsa, somehow. Must have tried dozens of times and failed every single time. I don't understand it. Maybe all these dudes handing out their salsa recipes never give the secret ingredients

 

[JohnnyFlawless]

I'm gonna try this guy's recipe next. He used to own a restaurant so maybe it's good. Made a decent tomatillo salsa the other day but I have never in my life made a decent standard salsa, somehow. Must have tried dozens of times and failed every single time. I don't understand it. Maybe all these dudes handing out their salsa recipes never give the secret ingredients

Same. The only decent salsa I made was a green tomatillo base and actually I think it came from that guy.

 

[Franky Family]

I'm gonna try this guy's recipe next. He used to own a restaurant so maybe it's good. Made a decent tomatillo salsa the other day but I have never in my life made a decent standard salsa, somehow. Must have tried dozens of times and failed every single time. I don't understand it. Maybe all these dudes handing out their salsa recipes never give the secret ingredients

I tried this recipe twice. First time around with two large jalapeños instead of five serrano peppers. It wasn't very good. Second time, I roasted the ingredients and doctored up his recipe. Used five roma tomatoes, five serrano peppers, half of a white onion, six garlic cloves, 1.5 limes juiced, roughly two teaspoons salt, two chipotles with a small amount of the sauce too, cilantro, cumin, oregano, garlic powder, Rotel brand diced tomatoes and peppers. His recipe didn't call for garlic, cumin, oregano, garlic powder, or lime juice. Even with his recipe all doctored up, it isn't impressive in taste... I'm not surprised his restaurant closed down if that was his restaurant's salsa recipe. Oh yea I also used a touch of light olive oil and a touch of vinegar to round all the flavors out, his recipe didn't call for that either. This dude's salsa recipe, I'll give it a 5/10 and doctored up it's a 6/10 but nowhere near restaurant grade salsa

Not sure what I'll do next time but I've heard that tomato powder can make a salsa taste better? Not sure but I might use that. All these recipes online are so terrible man. All these fat bastards smiling at the end of their reviews looking so overjoyed with their final product and touting it as restaurant style and this and that but whenever you give it a go it's just a notch above the mediocre factory made bullshit sold in stores...

 

[JohnnyFlawless]

I tried this recipe twice. First time around with two large jalapeños instead of five serrano peppers. It wasn't very good. Second time, I roasted the ingredients and doctored up his recipe. Used five roma tomatoes, five serrano peppers, half of a white onion, six garlic cloves, 1.5 limes juiced, roughly two teaspoons salt, two chipotles with a small amount of the sauce too, cilantro, cumin, oregano, garlic powder, Rotel brand diced tomatoes and peppers. His recipe didn't call for garlic, cumin, oregano, garlic powder, or lime juice. Even with his recipe all doctored up, it isn't impressive in taste... I'm not surprised his restaurant closed down if that was his restaurant's salsa recipe. Oh yea I also used a touch of light olive oil and a touch of vinegar to round all the flavors out, his recipe didn't call for that either. This dude's salsa recipe, I'll give it a 5/10 and doctored up it's a 6/10 but nowhere near restaurant grade salsa

Not sure what I'll do next time but I've heard that tomato powder can make a salsa taste better? Not sure but I might use that. All these recipes online are so terrible man. All these fat bastards smiling at the end of their reviews looking so overjoyed with their final product and touting it as restaurant style and this and that but whenever you give it a go it's just a notch above the mediocre factory made bullshit sold in stores...

I have a few local authentic Mexican joints near me that they all have that similar authentic salsa taste, very much on the liquid side. I wonder if I can schmooze one of them into giving me their base recipe.

 

[JohnnyFlawless]

So I love my air fryer....things cook fast and come out crispy....but is it just me, or does it seem to drain some of the fat out compared to the oven or even microwave? Frozen fries or pizza rolls are ones I've noticed mostly where they seem bland compared to the alternatives.

 

[Franky Family]

I have a few local authentic Mexican joints near me that they all have that similar authentic salsa taste, very much on the liquid side. I wonder if I can schmooze one of them into giving me their base recipe.

You'd be a hero in my book if you got your hands on a great recipe and shared it with us. I tried that once, not at a great Mexican restaurant just a Mexican fast food joint around that makes some decent Mexican cuisine. I tried to get the recipe for their salsa, which isn't incredible or anything but it is good. The worker there heard my request and didn't even respond but just kept working. Futile move I know, but I was willing to slide her a $100 for that recipe if she was willing to hand it over on a piece of paper. Didn't happen but I had to ask since the recipe is kind of unique

There are some Mexican restaurants out there that really know how to make a great batch of salsa. It's like the perfect blend of having some substance and yet almost like liquid salsa. Has a kick to it but nothing crazy, tastes incredible, the kind you can eat all day if tortilla chips didn't make you gain a couple pounds every time. There's like no good recipes on that level on the internet that I've found over the years. They all somehow look good but never turn out great. I feel like tomatillo salsa is tough to mess up and they have a great flavor profile to them. But red salsa is not so easy, in fact I'd say it's tricky to make a great one. Also I'm bumping that ArnieTex guy's recipe down to a 4/10 even doctored up now, that recipe aint worth the time

 

[JohnnyFlawless]

You'd be a hero in my book if you got your hands on a great recipe and shared it with us. I tried that once, not at a great Mexican restaurant just a Mexican fast food joint around that makes some decent Mexican cuisine. I tried to get the recipe for their salsa, which isn't incredible or anything but it is good. The worker there heard my request and didn't even respond but just kept working. Futile move I know, but I was willing to slide her a $100 for that recipe if she was willing to hand it over on a piece of paper. Didn't happen but I had to ask since the recipe is kind of unique

There are some Mexican restaurants out there that really know how to make a great batch of salsa. It's like the perfect blend of having some substance and yet almost like liquid salsa. Has a kick to it but nothing crazy, tastes incredible, the kind you can eat all day if tortilla chips didn't make you gain a couple pounds every time. There's like no good recipes on that level on the internet that I've found over the years. They all somehow look good but never turn out great. I feel like tomatillo salsa is tough to mess up and they have a great flavor profile to them. But red salsa is not so easy, in fact I'd say it's tricky to make a great one. Also I'm bumping that ArnieTex guy's recipe down to a 4/10 even doctored up now, that recipe aint worth the time

Everything you just said I 100% agree with. Like I spoke the words myself. Now I'm on a mission. I will not let you down, D-Pad!


(Probably will, but I'll give it the old college try)

The trick is not to ask for the recipe, but to schmooze them for a base recipe or ask "how do you get that taste/consistency" and just slowly poke details out.

 

[JohnnyFlawless]

Quick Google search, AI results....I think it may just be this simple. Less ingredients, but the quality of the tomato is what is important.

This recipe says to cook it. This is also one thing that has perplexed me. Some recipes say just blend the shit and serve.....some say cook it. I'm not sure which is correct, but I feel like cooking it takes that fresh bite away. The good salsas I've had at these restaurants taste like they just took the ingredients out of the fridge, threw it in a blender, and served it to me.

Spoiler

Authentic Mexican restaurant salsa is a fresh and flavorful dish that can be made with a variety of ingredients and methods. Here is a recipe for a classic version:

Prep Time: 10:00Cook Time: 15:00Servings: 4Temperature: Not applicable

Ingredients:

• Plum tomatoes (Roma tomatoes): 1 pound (454 grams)
• White onion: 1 half medium (113 grams)
• Serrano chiles: 2 (or small jalapeños)
• Garlic: 1 clove (optional)
• Cilantro: 8 sprigs (fresh)
• Cooking oil: 2 tablespoons
• Salt: 1 teaspoon

 

[DonDonDonPata]

Quick Google search, AI results....I think it may just be this simple. Less ingredients, but the quality of the tomato is what is important.

This recipe says to cook it. This is also one thing that has perplexed me. Some recipes say just blend the shit and serve.....some say cook it. I'm not sure which is correct, but I feel like cooking it takes that fresh bite away. The good salsas I've had at these restaurants taste like they just took the ingredients out of the fridge, threw it in a blender, and served it to me.

Spoiler

Authentic Mexican restaurant salsa is a fresh and flavorful dish that can be made with a variety of ingredients and methods. Here is a recipe for a classic version:

Prep Time: 10:00Cook Time: 15:00Servings: 4Temperature: Not applicable

Ingredients:

• Plum tomatoes (Roma tomatoes): 1 pound (454 grams)
• White onion: 1 half medium (113 grams)
• Serrano chiles: 2 (or small jalapeños)
• Garlic: 1 clove (optional)
• Cilantro: 8 sprigs (fresh)
• Cooking oil: 2 tablespoons
• Salt: 1 teaspoon

You can cook some of the ingredients but not others. Cook the tomatoes, salt, and garlic down to the proper tomato-saucey texture. Finely chop the onion, cilantro, and chiles and add into the cooked sauce, then refrigerate.

Notice how the recipe calls for Roma tomatoes. Those are sauce tomatoes.

 

[JohnnyFlawless]

If you guys want all the benefits of a Big Green Egg without spending $1500+, check out the Char-Broil Akorn. Double-wall insulated steel vs ceramic, and I spent about $400 for mine.

This mother-fucker is almost too efficient.

You got a link to for this? I don't see it on their website. What's the sq inches on yours? I did see this little guy on amazon has great reviews.

 

[Torrent of Pork]

You got a link to for this? I don't see it on their website. What's the sq inches on yours? I did see this little guy on amazon has great reviews.

That's the one. It can get up to 800 degrees for tandoor cooking, or pizza. A full load of charcoal will also keep it at 275 for over 50 hours. Unlike a Big Green Egg you can also use briquette charcoal, though I would make sure you only use chemical-free briquettes. They also make a smaller version that's great for tailgating.

The trick with kamados is to baby the fire until you get to the temp you want, as it's virtually impossible to lower the temp without snuffing out the fire entirely. I have the top & bottom vents wide open till I hit 150, then close them halfway. At 200 I close them to smoking size, and it will slowly climb to 275. Restarting the fire is usually a 3 person affair where one friend holds the meat & grill grate, another grabs the ceramic heat diffuser, and I hit the charcoal with the grill torch.

As far as square inches I don't know off the top of my head, but I got an entire spatchcocked turkey to fit.

 

[JohnnyFlawless]

. Restarting the fire is usually a 3 person affair where one friend holds the meat & grill grate, another grabs the ceramic heat diffuser, and I hit the charcoal with the grill torch.

Welp....there goes my dreams of smoking meat

 

[Torrent of Pork]

I'm just gonna say it....brisket is overrated among the smoked meats.

 

[Torrent of Pork]

Welp....there goes my dreams of smoking meat

It's literally the best smoker I own, just don't accidentally snuff out the fire, and don't overshoot your temp.

Once it stabilizes you don't have to baby it anymore. Just soak your wood chunks for a long smoke. Plenty of YouTube tutorials for using a kamado.

 

[JohnnyFlawless]

It's literally the best smoker I own, just don't accidentally snuff out the fire, and don't overshoot your temp.

Once it stabilizes you don't have to baby it anymore. Just soak your wood chunks for a long smoke. Plenty of YouTube tutorials for using a kamado.

Being single....the 3 person job is gonna be a problem for me

 

[Torrent of Pork]

Being single....the 3 person job is gonna be a problem for me