Once again.... WHATS COOKING?!

[Mailman1971]

?
We got so many slow cookers. Pans. Etc.
I could open a restaurant.

 

[IndyWS6]

^ There's absolutely nothing wrong with slow cookers - I use them frequently. Between us, me and my GF have at least eight of them.

On a related note, I just finished assembling the new Napoleon grill. I'm planning on going out at lunch time (still working from home...) to fire it up for the first time and burn off the manufacturing oils. It has all of the bells and whistles: 1800° infrared side sear burner, infrared rear burner for the rotisserie, 4 longitudinal burners (80K total BTU), light-up knobs (you can change the colors, but blue = "off/cool", red = "on/hot" by default), it projects the grill logo onto the ground when you open the doors, motion-sensitive hood and cabinet lights, built-in marinade tray/6-pack cooler, cutting board insert, etc. Everything about it is noticeably more heavy-duty than my Weber genesis. I hope I don't need it, but it also has a lifetime warranty on the SS components, 10 years on the burners and 2 years on the other stuff.

 

[311splawndude]

Wow Indy. That is pretty intense

Congrats. So it has LED's to tell/remind you which burners are on? Dang. I know nothing about these. Why is the grill grate curved? Why is there a 'Napoleon' on the ground? Does it have lights on the inside too? Is that a standard propane tank? Now I've got Grill GAS

 

[IndyWS6]

I fired up the new grill the other day and got it hot to burn off the manufacturing oils. Everything worked as it should. The weather this weekend looks awesome, so if I can get one, I plan on putting a Prime Rib Roast on the rotisserie. If not, then a whole beef tenderloin. If they don't have that (F'n Corona supply chain issues...), I have about 10 3" filets in the freezer that I can pull out. One way or another, critter flesh is going to get seared

 

[Monkey Man]

Pics will be required.

 

[311splawndude]

So this past weekend my wife and I had friends over to the cabin.
I did a seafood taco night one night.
I cooked in weber as usual.
I precooked some bacon in a frying pan.
I used that bacon to make some scallop shish kabob.
I then cooked some shrimp in same pan with old bay.
I got some atlantic cod and rubbed in some mayo on top and then salt and pepper.
Cooked up black beans and rice separately.
Fried some taco shells in same pan as mentioned earlier
Got all the fixins out
Go time

oh and jalapeno poppers

 

[Monkey Man]

Oh man, those pics made me hungry!

All looks sensational, man.

 

[311splawndude]

^thanks!


Man - I could hardly find this thread

What the hell is going on?


anyway, made up some appetizers for dinner last night for the wife and I.

Beef tiger sticks
Bacon wrapped beef tenderloin cubes
Jalapeno brat, pineapple brad
yummy

And this gluten free beer is actually pretty good. That said, I have had to lower my standards a bit

 

[Monkey Man]

All looks sumptuous as always, mate.

 

[311splawndude]

^ Thanks

Braised some cow for crock pot chuck roast. Local beef. Turned out super tasty.

 

[Monkey Man]

Looks juicy.

I'd have been tempted to caramelise it a little more before chuckin' it into the pot, just for a little extra flavour guarantee.

 

[311splawndude]

noted

 

[Monkey Man]

I'm sure it would've been great anyway, brother.

 

[JimAnsell]

pro chef here... instead of posting a vid of me cooking, here is a video of me setting up the hot line at a country club, in the morning, to prepare for the full day. I did this same routine for like 3 years, so i filmed it one day.
Complete with original "fake slayer" song in the backround. This was 60 minutes, busted down to 64 seconds. did this every morning for like 3 years.
https://www.youtube.com/watch?v=mZeevZtGn64

 

[311splawndude]

Ha ha. That was wicked. Thanks for sharing

 

[Monkey Man]

Awesome, Jim.

 

[SpiderWars]

That was pretty cool, I could tell you were making Hollandaise at one point. My first job was at Red Lobster when I was 15 and I cooked until well after I graduated (late) so it was almost 15 years, sometimes two jobs. But usually just high-volume line cook, rarely sous chef or anything like that. I don't write elaborate/creative recipes or anything...but I can execute the cooking process well.

 

[JimAnsell]

That was pretty cool, I could tell you were making Hollandaise at one point.

thanks!
yup, people love REAL hollandaise... here is another video of that. sped up of course.
https://www.facebook.com/james.ansell.9 ... 5637741715

 

[311splawndude]

Shrimp on the barbie and my new mancave fridge

 

[Monkey Man]

Now that's a friggin' fridge mate.

Awesome!