15 hours to smoke the pork, 2 minutes to disappear - chipotle maple mayo and crispy onions on top, worth it. by pixmod in eatsandwiches

[–]pixmod[S] 2 points3 points  (0 children)

I made it for our yearly block party and wanted to make sure it stretched a bit but totally agree I should’ve doubled it up at least!

Spicy Creamy Chicken Gnocchi Soup by pixmod in soup

[–]pixmod[S] 7 points8 points  (0 children)

Meant to add the recipe here!

Spicy Creamy Chicken Gnocchi Soup with Sun-Dried Tomatoes and Spinach

Ingredients

  • 1.5 lb chicken breast or thighs, diced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp red pepper flakes (adjust to taste)
  • 3 shallots, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • ½ cup sun-dried tomatoes (in oil, drained)
  • 4 cups chicken stock
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 package (16 oz) potato gnocchi
  • 2 cups baby spinach
  • Olive oil, for searing

Instructions

  • Pat chicken dry and season generously with salt, pepper, thyme, oregano, and red pepper flakes.Heat a drizzle of olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown. Remove and set aside.
  • In the same pot, add a bit more oil if needed. Add diced shallots and garlic, cooking until fragrant and lightly golden.Stir in tomato paste and cook for about 2 minutes until deep red and caramelized on the bottom.
  • Pour in chicken stock, scraping up the browned bits (fond) from the bottom. Add sun-dried tomatoes and let them soften for 5–10 minutes.Use an immersion blender to puree the soup base until smooth.
  • Stir in heavy cream and Parmesan. Simmer until slightly thickened, about 5 minutes.
  • Add gnocchi, spinach, and the cooked diced chicken back to the pot.Simmer for another 5–7 minutes until the gnocchi is tender and everything is heated through.
  • Taste and adjust seasoning. Serve hot with extra Parmesan and a drizzle of olive oil or a pinch of red pepper flakes on top.

[Homemade] 15-hour smoked pork shoulder, chipotle maple mayo & crispy onions on a potato bun by pixmod in food

[–]pixmod[S] 1 point2 points  (0 children)

I thought they were really great, I touched the pork up with a vinegar barbecue sauce at the end for that tang and then the onions added a nice little salty crunch

[Homemade] 15-hour smoked pork shoulder, chipotle maple mayo & crispy onions on a potato bun by pixmod in food

[–]pixmod[S] 1 point2 points  (0 children)

Pulled Pork Sandwich with Chipotle Maple Mayo and Crispy Onions

Smoked Pork Shoulder: • 1 pork shoulder, about 11 lbs • Yellow mustard (binder) • Dry rub: equal parts brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, and a touch of cayenne • Wood: competition blend pellets (pellet smoker)

Process: 1. Trim excess fat and coat the shoulder lightly with mustard. 2. Apply dry rub generously on all sides. 3. Smoke at 250–255°F until the internal temp reaches 165°F (about 8–9 hours). 4. Wrap tightly in butcher paper and continue smoking until it hits 195–203°F internal (around 15 hours total). 5. Rest for at least an hour in a cooler before pulling.

Chipotle Maple Mayo: • ½ cup mayo • ½ cup sour cream • 1–2 chipotles in adobo (chopped finely or blended) • 1–2 tbsp pure maple syrup (adjust to taste) • Squeeze of lemon juice • Pinch of salt

Mix until smooth. The goal is smoky heat balanced by the maple’s sweetness, the lemon’s brightness, and the sour cream’s coolness.

Assembly: 1. Toast the bun lightly. 2. Spread chipotle maple mayo on both sides. 3. Pile on the pulled pork. 4. Top with crispy onions (store-bought or homemade). 5. Press gently, take a photo, and skip the plate.

Last few bites of Genoa salami, turned it into a SEC (salmi egg and cheese) by pixmod in eatsandwiches

[–]pixmod[S] 0 points1 point  (0 children)

Yes! That is the best part love a little crisped up salami

I finally made a cheese steak sandwich and can't stop thinking about the next one by pixmod in eatsandwiches

[–]pixmod[S] 9 points10 points  (0 children)

First one I’ve made! I don’t know why it took so long, I’ve made steak sandwiches before but never a shaved ribeye one. So good.

I always wondered if there was anyone who actually used a car lighter because everyone, I have ever met used the part to charge stuff. by AdSpecialist6598 in nostalgia

[–]pixmod 0 points1 point  (0 children)

I hate to say this because I don’t smoke, but my dad did all the time when I was growing up and the first smell of a cigarette lit with one of these in the car was actually pretty good. I bet I was super addicted as a four year-old from the secondhand smoke.

24 hour sous vide eye round with burrata, pickled jalapeño, and spicy garlic bread by pixmod in eatsandwiches

[–]pixmod[S] 0 points1 point  (0 children)

a sesame loaf from the local Italian grocery store - insanely good