Once again.... WHATS COOKING?!

[IndyWS6]

Am I right in thinking that the citrus component (in this case, orange, but in others, lemon) is critical 'cause it starts to break down the meat, SW?

Something like that... That's why you shouldn't leave citrus-based marinades on as long as others (generally speaking)...

 

[Monkey Man]

Thanks man.

On a similar note, you can save lugging cooking gear around with you when you go on a camping-fishing trip. Just take a bag of lemons and soak fillets in the juice for 20 minutes and you're done.

 

[311splawndude]

I can see how the citrus would do that. Similar to how vinegar in Italian Dressing or the soy in Andrea's Steak Sauce (and similar) does. For example, if you leave steak (or chicken) in a ziplock bag overnight with soy or vinegar like stuff and you were to cut the meat open before cooking you can see how the outer edges look cooked.

For pork in particular, especially ribs, I like to spray the outside periodically with apple juice.

I love (and have) a charcoal grill, but I need the quickness and convenience of a gas grill for everyday stuff. I grill way too often to have a charcoal grill be primary. It's not unusual to go through 10 tanks of propane a year...

Oh yeah. They definitely have their place. We have one too I just never use it. My wife bought it because she doesn't have the skill or patience to cook on my weber kettle. She got a decent one. Not as nice as yours but it did have marble counter sides and parts of it matched our brick home so it looked like all that and a bag of chips. We were going to get gas piped to it but she doesn't use it as much as she thought she would and we are moving in the next few years so we gave up on that idea.

 

[IndyWS6]

I can see how the citrus would do that. Similar to how vinegar in Italian Dressing or the soy in Andrea's Steak Sauce (and similar) does. For example, if you leave steak (or chicken) in a ziplock bag overnight with soy or vinegar like stuff and you were to cut the meat open before cooking you can see how the outer edges look cooked.

For pork in particular, especially ribs, I like to spray the outside periodically with apple juice.

I love (and have) a charcoal grill, but I need the quickness and convenience of a gas grill for everyday stuff. I grill way too often to have a charcoal grill be primary. It's not unusual to go through 10 tanks of propane a year...

Oh yeah. They definitely have their place. We have one too I just never use it. My wife bought it because she doesn't have the skill or patience to cook on my weber kettle. She got a decent one. Not as nice as yours but it did have marble counter sides and parts of it matched our brick home so it looked like all that and a bag of chips. We were going to get gas piped to it but she doesn't use it as much as she thought she would and we are moving in the next few years so we gave up on that idea.

I seriously want an "outdoor kitchen", but we won't retire to this house, so it doesn't make sense to over-invest. I'm hoping to do that wherever we end up. An outdoor area that looks more like an extension of the house, instead of "a nice grill on a patio", would be great. I'd cook outside more often than not if given the choice.

The Napoleon has a cast iron tray insert that you can use for charcoal - not sure how well it would work, but it appears to be designed well. Ignite the charcoal with the gas burner, turn off the gas, cook with the charcoal. It also has an infrared sear burner that gets to 1800° in less than 60 seconds That will get some steaks looking pretty good

 

[MrDowntown]

Thanks man.

On a similar note, you can save lugging cooking gear around with you when you go on a camping-fishing trip. Just take a bag of lemons and soak fillets in the juice for 20 minutes and you're done.

yes... think Ceviche, the citrus denatures (some say cooked) the fish or shrimp or whatever marine creature...

in the marinade i listed, pineapple would be an excellent substitution for the orange juice as it taste a little sweeter, and changes the flavor profile....but would have about the same acidity as the orange juice thus the same denature/cooking/protein-break as orange

 

[IndyWS6]

Thanks man.

On a similar note, you can save lugging cooking gear around with you when you go on a camping-fishing trip. Just take a bag of lemons and soak fillets in the juice for 20 minutes and you're done.

yes... think Ceviche, the citrus denatures (some say cooked) the fish or shrimp or whatever marine creature...

in the marinade i listed, pineapple would be an excellent substitution for the orange juice as it taste a little sweeter, and changes the flavor profile....but would have about the same acidity as the orange juice thus the same denature/cooking/protein-break as orange

It's a cool option - and well worth using on occasion - but, damn if I don't love me some pan-seared fish filets (and Dry Sea Scallops and virtually any other ignorant looking sea creature)

 

[SpiderWars]

I love that crust from searing on high heat. Which reminds me that the marinade above with soy and orange juice will burn/char if you aren't carefull.

 

[IndyWS6]

I love that crust from searing on high heat. Which reminds me that the marinade above with soy and orange juice will burn/char if you aren't carefull.

High (natural) sugar content...

 

[MrDowntown]

we took a trip to Costa Rica this winter...landed back in NC right as the pandemic thing was getting "real"... anyway. we chartered a small boat, and the captains were/are known for making Ceviche on the boat as you catch tuna, or whatever... sadly, "our day" was rough as a MF... one dude got sick, and we literally we right off the beach. needless to say, didn't catch shit...couple small garbage fish, chucked them back. i was really looking forward to the whole experience, but so goes life sometimes.

 

[311splawndude]

I seriously want an "outdoor kitchen", but we won't retire to this house, so it doesn't make sense to over-invest. I'm hoping to do that wherever we end up. An outdoor area that looks more like an extension of the house, instead of "a nice grill on a patio", would be great. I'd cook outside more often than not if given the choice.

Me too. Our next house will be downsizing to the country so not sure if the whole outdoor kitchen thing is in the cards but I love the concept.

The Napoleon has a cast iron tray insert that you can use for charcoal - not sure how well it would work, but it appears to be designed well. Ignite the charcoal with the gas burner, turn off the gas, cook with the charcoal. It also has an infrared sear burner that gets to 1800° in less than 60 seconds That will get some steaks looking pretty good

That is really cool. Would love to hear your opinion on how well it works. We'll need some pics of this thing too.

 

[IndyWS6]

It's Purdy. Probably two weeks away from delivery, though

 

[Monkey Man]

 

[311splawndude]

OH YEAH,

we will need a full NGD!

New Grill Day

Pics, clips, specs, full description and pre and post honeymoon thoughts

 

[IndyWS6]

OH YEAH,

we will need a full NGD!

New Grill Day

Pics, clips, specs, full description and pre and post honeymoon thoughts

I'll need a few moments of silence, first. Epic numbers of chicken wings, breasts, thighs and drumsticks, not to mention complete cows (Bessie, Bessie #2, Bessie #3, Rollo #1, etc.) and pigs (no names, it just makes me hungry...), were sacrificed across the previous implement...

 

[311splawndude]

So speaking of BBQ

So I have a cabin and I go every other week or so. Lately. Every week. Nothing fancy of course. Usually super simple with as few dishes as possible.

Cabin cooking Part 1: Pork steak. Black bean medley. Baked potato with bacon and cheddar cheese and sour cream.

Cabin cooking Part 2: Steak. Mashed potatoes (instant) with bacon and sliced cheddar cheese. Andria's Steak Sauce spooned on after each flip.

Cabin cooking Part 3: Pork chops and black bean medley (again)

Cabin cooking Part 4: Steak. Onion. Mushroom. Asparagus. Bacon. Steak marinaded in ziplock over night prior. Bacon was precooked so I just added it to the skewer.

Trusty Weber

I guess not a lot of variety there.

Other things I've done is shrimp, scallops, pizza, chili, chicken of course. Sometimes I go with my wife. Sometimes I go with my buddies.

 

[Monkey Man]

Mmmm... perfect medium-rare meat, caramelised onions and potatie slices? How can you go wrong?

Makin' me hungy, bro'.

 

[MrDowntown]

LOL...love it. got RT popped up in the background. love me some blackbeans. we'll do taco Tuesday,,,, switch it up each week. nothing crazy, either chicken, hamburger, sometimes steak or fish or pork. but i'll make some blackbeans as a side... little bacon grease, cumin, salsa, fresh lime ans cilantro and we're in business. eating them with cilantro-lime rice is killer.

ETA: the cat that dreamed up / made the Dorito taco shell... straight genius in my book

ETA2: Tonight, Popeyes spicy chicken sammich...homemade of course

 

[SpiderWars]

Dang 311, I just ate and those pics made me hungry.

You guys ever checked out the Burger Lab. They debunk a lot of myths that surprisingly endure.

One thing not mentioned in that video was "flip only once" which has been shown to be complete BS. It actually cooks more evenly if you flip multiple times.

 

[311splawndude]

 

[scottosan]

Had a cooking thread years back. Lot of fun.
Let’s fire it up again!

Today making home made chicken soup in a slow cooker.
Should be great when finished.

WTF dude. Start a gofundme and get an instant pot. I’ll throw in the first $20. Did you steal that from my granny?