The Lazy Gourmet

[Unorthodox]

Not by default.  I have parts on order to add the ceramic blocks to it for my own purposes. 

We smoked a crapton of chicken breasts on Saturday.  Turned out great, but still getting the handle on this pellet smoker side of things. 

[Unorthodox]

Alright, pulled pork round 2 is on tap for the weekend. 

Round 1 was really good...but not quite 'there' as I really had to crank the heat just to eat on time and I think that hampered it a touch.  Didn't quite get the bark right.  Planning several extra hours this time. 

I'm using a mustard based bbq sauce that's really kinda funny.  It's not a good sauce on it's own, but it blends REALLY well with chicken and pork. 

Might even try some pulled chicken on the side while we're at it. 

[Elok]

I invented a kind of chowder when I discovered I didn't have a casserole for scalloped potatoes.  Slice up some taters, chuck them in the Instant Pot and pour on enough milk to cover.  Cook it on the "rice" setting.  Meanwhile, cut up an onion or two and sautee it in butter, and cube some slices of ham.  When the potatoes are done, throw in the onions and ham, add salt and pepper and some shredded cheddar or whatever cheese is handy.  It's very filling.

[Unorthodox]

I invented a kind of chowder when I discovered I didn't have a casserole for scalloped potatoes.  Slice up some taters, chuck them in the Instant Pot and pour on enough milk to cover.  Cook it on the "rice" setting.  Meanwhile, cut up an onion or two and sautee it in butter, and cube some slices of ham.  When the potatoes are done, throw in the onions and ham, add salt and pepper and some shredded cheddar or whatever cheese is handy.  It's very filling.

Sounds very similar to potato soup.  You could probably sautee the onions right in the instapot before adding the potatoes if you want to save a dirty pan. 

[Elok]

The calculation was "time spent washing a dirty pan" vs. "time spent waiting for onions to cook before starting the potatoes."  The skillet I used for the onions is easy to wash, and the washing could happen after kids went to bed.

[Unorthodox]

I'll admit I'm completely unfamiliar with instapots so don't really know.  When I'm making soup, it's on a stovetop and I expect it to take hours, thus saving dishes is much preferred over saving a few minutes of cook time. 

[Dio]

Reading Amelia Simmons's American Cookery recipes for rice pudding inspired my attempt at making a version of rice pudding for breakfast.
My two attempts at rice pudding finished closer to rice porridge because I could not find ground rice grains at a local store and substituted cooked whole rice grains. Ground rice grains instead of whole rice grains apparently produces a thicker final product.

[Buster's Uncle]

Try running rice through a blender?

[Dio]

Try running rice through a blender?

Per your suggestion, I ran a small sample of uncooked whole white rice through a blender this morning. The blender on a medium to high speed created some coarsely ground rice. A blender on low speed simply shook the rice around the container. This process might suffice for future recipes calling for ground rice.

[Buster's Uncle]

Same trick works okay for sugar when you need powdered sugar and are out...

[Unorthodox]

Alright, pulled pork round 2 is on tap for the weekend. 

Round 1 was really good...but not quite 'there' as I really had to crank the heat just to eat on time and I think that hampered it a touch.  Didn't quite get the bark right.  Planning several extra hours this time. 

I'm using a mustard based bbq sauce that's really kinda funny.  It's not a good sauce on it's own, but it blends REALLY well with chicken and pork. 

Might even try some pulled chicken on the side while we're at it. 

Ok, pulled pork Round 3, I threw 3 shoulders on at a time. 

What we've learned: 

Smoking at high altitude impacts smoke time greatly, hence why my times have been way off the recipes I've been looking up.  I basically need to add 25-50% to all smoke times.  It makes sense, really, just didn't think about it.  But the boss was baking a cake while we were smoking and the baking triggered the 'i bet it's altitude'

Brine/marinating the pork before going with the mustard yields subtle but distinguishable changes to the final outcome. 

Leaving the fat cap on the shoulder, and placing it so it stays on top in the smoker yielded the best results. 

Uno's version of Carolina Gold bbq sauce

About equal parts each, bit more or less to taste:
Mustard (standard yellow mustard)
Vinegar
Brown sugar

Minced Garlic
Lawreys seasoned pepper
Salt to taste. 
Cholula if you want some heat. 

Pulled Pork Recipe: 

Brine/marinate the shoulder in about 2 cups sake for 12-24 hours. 
Remove, pat dry, coat in the above mustard sauce. 
Season with McCormick Brown Sugar Bourbon seasoning

Smoke at 225 til 200-205 internal temp.     

I'm using a texas crutch to speed cook times, and that comes with certain disadvantages. 

[Rusty Edge]

Recently had a bruleed grapefruit. Pretty simple, very delicious. However it does require a torch.

[Elok]

Necro fun!  I just had a bowl of my wife's jambalaya and thought of this thread.  It's not terribly lazy, but it's not the toughest recipe either, and one batch makes a LOT of filling grub.  My wife got the recipe off her departed sister, who picked it up at grad school in Baton Rouge.  So, fairly authentic.

Throw maybe five or six drumsticks into the instant pot with water to cook until tender.  While that's going, cook the veggies: two onions and several stalks of celery in small pieces, and a pair of bell peppers cut into strips a bit bigger than matches.  Fry those up in butter with a generous dash of creole seasoning (Tony Chachere's or similar).  You can fry all the vegetables together, but between each batch you deglaze the pan with beer from a can; a whole pot of jambalaya uses a single can.  When the vegetables are done, you throw in a pound of thin-sliced andouille (in my case, Conecuh's cajun-style sausage, but Conecuh is a regional treasure and not available everywhere).  Continue to deglaze with beer.

If the chicken's done, pick the meat and throw it back in the instant pot with the veggies, sausage, broth, and two cups of dry rice.  Seal the IP again and hit the "rice" button.  When it's done, your jambalaya is ready, but note that jambalaya (while delicious new-made) mysteriously becomes much better after a night in the fridge.  Laissez les bon temps etc.

[Unorthodox]

I don't use an instapot but otherwise looks nigh identical to my gumbo recipe (other than the obvious difference of Gumbo vs Jambalaya being rice served separately)

[Elok]

Hmm?  Gumbo you start with a browned roux, and it typically has okra, plus you finish with file in individual bowls.  I cry heresy.  HERESY!