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Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Apr 13, 2026 10:00 pm
by zp4ja
That looks very delicious Eustace.
I assume those are potatoes with the chicken?
Salad looks great as well.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Apr 14, 2026 1:02 am
by zp4ja
Nice Ustace. Chicken looks great as do all the sides and your gathering .
Some smoked salmon and NY Strip Loin Roast.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Apr 14, 2026 12:33 pm
by 1967redrider
and I ain't even hungry.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Apr 14, 2026 4:21 pm
by Eustace
zp4ja wrote: ↑Tue Apr 14, 2026 1:02 am
Some smoked salmon ...
Jerry
I'm coming. What wine should I bring, white or rosé?
Georgi
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Apr 14, 2026 5:27 pm
by cudgee
I'll bring the beer.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Apr 14, 2026 9:26 pm
by zp4ja
Thanks Gents.
I am a imported beer man. Modelo Especial is my default brew.
Hey, no dog in this fight but on the Salmon, I always use "Spade L Ranch" seafood seasoning. If you see it, I suggest you try it. Good stuff.
EDIT: And a healthy amount of fressh grated lemon zest. Underused/ underrated like shallots, in my opinion.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Wed Apr 15, 2026 3:59 pm
by Eustace
cudgee wrote: ↑Tue Apr 14, 2026 5:27 pm
I'll bring the beer.
zp4ja wrote: ↑Tue Apr 14, 2026 9:26 pm
Thanks Gents.
I am a imported beer man. Modelo Especial is my default brew.
I'll buy you a virtual beer from my city.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Wed Apr 15, 2026 5:16 pm
by cudgee
zp4ja wrote: ↑Tue Apr 14, 2026 9:26 pm
Thanks Gents.
I am a imported beer man. Modelo Especial is my default brew.
Hey, no dog in this fight but on the Salmon, I always use "Spade L Ranch" seafood seasoning. If you see it, I suggest you try it. Good stuff.
EDIT: And a healthy amount of fressh grated lemon zest. Underused/ underrated like shallots, in my opinion.
Right on with the lemon zest. And orange zest in a casserole/stew ain't half bad either.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Apr 16, 2026 12:12 am
by zp4ja
Thanks Eustace. Sorry, what is country of origin?
Might get lucky and find it ar a big box liquor store.
Yup cudgee. Fresh zest of mot any citrus makes a great flavor addition.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Thu Apr 16, 2026 6:51 pm
by Eustace
zp4ja wrote: ↑Thu Apr 16, 2026 12:12 am
Thanks Eustace. Sorry, what is country of origin?
Might get lucky and find it ar a big box liquor store.
Yup cudgee. Fresh zest of mot any citrus makes a great flavor addition.
Jerry
You won't find Bulgarian beer in the US. Most of our breweries were opened after the mid-19th century by Czechs, with Czech recipes and technologists. The type is lager or pilsner lager. If you've had Czech Budweiser, Pilsner or Staropramen or even Belgian Stella Artois, this is the taste of Bulgarian beer.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Apr 20, 2026 2:04 pm
by Eustace
French onion soup
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue May 26, 2026 12:51 am
by zp4ja
Love the soup Eustace . Love french onion soup.
Three different chunks of Beef Tenderloin. AKA Filet Mignon.
Stellar cook. Garlic infused via stabbing and inserting. Olive oil, peppers and garlic overnight in frig.
Phenomenal.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue May 26, 2026 2:21 am
by treefarmer
zp4ja wrote: ↑Tue May 26, 2026 12:51 am
Love the soup Eustace . Love french onion soup.
Three different chunks of Beef Tenderloin. AKA Filet Mignon.
Stellar cook. Garlic infused via stabbing and inserting. Olive oil, peppers and garlic overnight in frig.
Phenomenal.
Goodness sakes! That beef looks delicious.
Always enjoy your great pictures displaying your culinary abilities.
Treefarmer
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue May 26, 2026 4:09 am
by zp4ja
Thank you Phillip
Glad to share pics. Wish I could share actual results AKA, God's gift of the fine bounty.
I cut in 3 chunks due to different thickness and manageability. Best idea on the cook I made.
I always do reverse sear now. Results are just best I tried. Cook, smoke or whatever. 500 degree broiler for 3 to 5 minutes depending on internal temperature and where I want to end up.
Long story short, I got 200 bucks worth of meat ( one loin left. Pics are just one loin) for 50 bucks so I gave it a shot. Two 8 pound loins.
First cook with this cut. Doing more definitely.
Best results in top 5. And I cooked some cooks for sure.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Wed May 27, 2026 12:03 am
by zp4ja
Addiction plus love of doing something nice for someone everyday. Food bombs.
Could do worse things I guess.
NY Strip Loin. As a roast to cook.
Dalmatian rub, AKA Salt and Pepper. Heavy dusting of white pepper as well. Underrated and underused.
Nutty great flavor. Hot or mild. Depends how one use's it.
Jerry
Added finished pics...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Jun 06, 2026 7:02 am
by zp4ja
NY Strip Roast. Just love this cut and at 10 bucks per pound, can't beat it.
Hardcore Carnivore "Black" rub. Activated charcoal with some other spices I imagine.
Traeger "Coffee" rub. Cane and brown sugar, coffee, various spices.
Two heavy coats of Black with the coffee rub in the middle.
Smoked then reverse sear in broiler. My usual process for beef lamb and other red meat cuts besides brisket.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Jun 06, 2026 12:46 pm
by treefarmer
Jerry, there you go, makin' this old man drool, again!
Looks so very delicious.
Treefarmer
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Jun 06, 2026 2:16 pm
by zp4ja
Hey Phillip. Hope you are well.
Thanks. It was a hit with the people I shared it with.
I got one piece. LOL. Great rub in my opinion.
Did up another last night. This time with coffee rub and smoked paprika. More of the same prior to reverse sear in broiler. Added some Rosemary and Oregano prior to broiler as well.
Kind of an addiction in the process. Drain on wallet but keeps me out of the bars.
Bonus is I am carnivorous by nature. Plenty left to share with Friends.
Lamb leg on dethaw for Monday cook. Will make some tzatziki and other goodies as well.
If I need to eat on mountain top for the day/week, which again this week I will, I am gonna have some good food. Microwave and generator available as well, if desired.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Jun 06, 2026 6:32 pm
by cudgee
zp4ja wrote: ↑Sat Jun 06, 2026 2:16 pm
Hey Phillip. Hope you are well.
Thanks. It was a hit with the people I shared it with.
I got one piece. LOL. Great rub in my opinion.
Did up another last night. This time with coffee rub and smoked paprika. More of the same prior to reverse sear in broiler. Added some Rosemary and Oregano prior to broiler as well.
Kind of an addiction in the process. Drain on wallet but keeps me out of the bars.
Bonus is I am carnivorous by nature. Plenty left to share with Friends.
Lamb leg on dethaw for Monday cook. Will make some tzatziki and other goodies as well.
If I need to eat on mountain top for the day/week, which again this week I will, I am gonna have some good food. Microwave and generator available as well, if desired.
Jerry
That looks so good.
And i want photos of the Lamb Leg, do love me some Lamb.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Jun 09, 2026 5:31 pm
by zp4ja
Here you go my friend...
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Tue Jun 09, 2026 10:02 pm
by cudgee
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Wed Jun 17, 2026 12:20 am
by zp4ja
And lemon zest Brother.
Most underused and underrated ingredient there is, in my opinion.
Adds a crazy amount of goodness, in my experience.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Wed Jun 17, 2026 2:14 am
by cudgee
zp4ja wrote: ↑Wed Jun 17, 2026 12:20 am
And lemon zest Brother.
Most underused and underrated ingredient there is, in my opinion.
Adds a crazy amount of goodness, in my experience.
Without ONE doubt. Takes food to another level. Just finished a pot of slow cooked soup with some lemon zest in it.
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Sat Jun 20, 2026 8:38 pm
by zp4ja
Pictures or it didn't happen my Friend. Even though I know it happened.
Sounds delicious. Love to see it.
Found of fairly low effort crock pot slow cook.
Going to low/ slow a brisket point/ round in a few.
17 to 24 hour low/ slow, butcher paper wrap at stall. 3 to 4 hour rest in Yeti dry cooler.
Cooking keeps me out of the bars. Dogs, smoker, nice slab of dead animal and a six pack. Life is good.
Jerry
Re: THE TOTALLY UNOFFICIAL AAPK COOKBOOK
Posted: Mon Jun 22, 2026 4:37 am
by zp4ja
Garlic butter basted brisket round/ point.
Salt pepper, Holy Cow rub.
Lemon pepper before wrap.
26 hours brisket. 3 hour rest towel wrap in a dry Yeti cooler.
Likely one of my top three cooks on a brisket, and I have done a couple hundred.
Think combo of all sealed the deal.
Oh, habanero and lemon zest and fresh squeezed lemon after slicing.
Great smoke ring. Hickory and Oak.
Jerry
and I ain't even hungry.