What thing do you cook, that you’re especially good at? Maybe it’s something complex, or maybe it’s something simple. But it’s you Best Dish. What is it, and how do you make it?
Me, I’ll have to think about it…
All of them.
Taste one spoonful of any of my cooking, and guaranteed you will jizz all over your pants.
I have to leave towels around when I have dinner parties.
First, fillet one killer…
Arsenic on the rocks, slightly stirred. Garnish with a few Cosbies for extra rape flavor.
I’ve been known to make a killer pulled pork. My business partner is from Georgia and he gave me a recipe once off the top of his head and I’ve made it several times on my Weber charcoal grill and people go crazy for it. Even his parents, who are also from Georgia, thought it was stellar.
But, everyone is making pulled pork nowadays and doing it in their crock pot and people think it’s just fine so fuck 'em. No more hours of smoking from me.
I’ve done hours of smoking on the Weber grill. Not an easy task, keeping the temperature right.
I’m not much of a cook; does baking count?
Sure. I’m not much of a baker, and can use some recipes.
Well, your Cream of Butter soup is certainly legendary.
Keebler Elves Banana Pudding
(Modified from the version on the box)
2 boxes Nabisco vanilla wafers (sorry, they’re better)
2 packages (4-serving size) vanilla pudding and pie filling - NO INSTANT!
5 cups milk
2 tablespoons (or more, if you like) butter or (ick) margarine
+/- 12 good sized bananas, (7-8 inches, medium ripeness, not green) cut into 1/4" thick slices
Line bottom and sides of 2.5 liter Pyrex-type bowl with vanilla wafers (keep snacking to a minimum), flat side down. Using a honeycomb pattern works well. Fudging it is AOK.
Slice up all the bananas. Big platter works well. Don’t fret if they start to brown.
Combine milk, butter and pudding mix in saucepan (we call them “pots”). Stir continuously over low to medium heat (the lower, the better–DO NOT SCORCH) until mixture comes to a full boil. Will take forever. Remove from heat.
Layer banana slices over vanilla wafers then add a layer of pudding covering the slices (A big plastic ladle works fine). Then a layer of vanilla wafers (starting at the inside edge of the bowl and spiraling in works better than starting in the middle working out), then bananas (same thing), then pudding. Repeat layers of wafers, bananas and pudding until you get to the top of the bowl (eat the remainders or start second bowl) or run out of ingredients. Work fast or pudding in pot will “skin.”
Extra wafers can be placed on top for decoration, if desired.
Cover with plastic wrap and into the fridge for NO LESS THAN 24 hours. This is essential!
Serve as is, with whipped cream or topping, or AS IS!
Bobbing like a duck is contra-indicated.
I’m kind of partial to this one:
I tweak it a bit though. I usually dissolve the achiote paste in a tablespoon or two of cider vinegar, as it doesn’t really dissolve well on its own, when just put into the dish. I also tend to cook it a little longer, and then shred the meat afterward. It’s not critical to use ancho powder- I’ve used several chile powders that I’ve had on hand, and they all work well. You can’t really skip the chipotle powder though; it’s kind of an integral flavor. It typically takes more salt than you might expect to get it to taste right- I’d start with 1/2 tsp, stir in well, taste, and see what you think. I typically prefer more- like 1-1.5 teaspoons at the least.
It’s especially good on fresh flour tortillas (the Guerrero “Fresquiricas” brand that you cook yourself are particularly terrific with this recipe)
Garnish with chopped red onion and cilantro, and maybe some Cholula (or Valentina, Tapatio or other Mexican hot sauce) and some crumbled Cotija, and you’re in business.
Most things are pretty killer, but the seafood with chorizo paella at Christmas seems to make people have wet dreams.
I’ve mentioned this one several times here. It remains popular among my friends and co-workers and is a frequent request for parties.
1 picnic shoulder (any pork roast will do but I like the results best from the picnic shoulder).
Apple cider vinegar
Soy sauce
sweet chili sauce
Put the picnic shoulder in your slow cooker, fat cap up. Mix together equal quantities of vinegar and soy sauce and pour it over the meat. You want enough liquid for the meat to be sitting in a quarter inch or so of the mixture. Cover nad cook on low for 6 or so hours. I usually do overnight. Pull off the fat cap and pull out the bones. Shred the meat and add a quarter cup of the sweet chili sauce. Turn the heat up to high, put the lid ajar so there is a gap for steam to escape and let everything simmer for another couple hours. How long you let things continue to cook at this point depends on how wet you like your final product. I leave mine pretty wet.
Serve on buns with some kind of pickles on the side. I usually use my home made green tomato pickles.
Damn all the good jokes have been taken
I am a novice smoker. So far, my ribs, pork roasts and briskets have been pretty tasty, but “killer” is in the future
Nice username/post combo 
Don’t make it a habit.
I like to marinate various meats and add various rubs to unmarinated meats, then wrap them loosely in foil and stuff the vertical smoker with all of them (with a bit of oil or marinade to keep them from drying out), and then maintain a flat temperature of 200 to 250 Fahrenheit, all day long, occasionally slipping a hefty woodchunk in among the coals to keep the smoke going.
Then there’s tasty smoked meats for the whole week and then some. Or an instant party come evening.
Alternatively, beer butt chicken is awesome with a vertical smoker.
I do a white sauce baked spaghetti with hot Italian sausage, onions, peppers, mushrooms, chopped tomatoes, pepper jack, parmesan, and cream of mushroom.
My mother LOVES my brisket. Which is funny, because I don’t really do anything to it. I just season it, wrap it up in foil, and throw it in a low temp oven.
I’ve found the secret to a good brisket is all about the timing (and slicing). You want it to cook long enough to be tender but not so long that it falls apart into a stringy mess when you slice it.